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Chickpea Stew with Rosemary & Lemon Grilled Lamb

Chickpea Stew with Rosemary & Lemon Grilled Lamb

Saturday night is the night alright to get together with your best bud. My best bud and I have a barbecue most Saturday nights that we are home (rain or shine), and when we have our best buds around it is usually a barbecue too. When it’s 7 o’clock and you want to rock, this Chickpea Stew with Rosemary & Lemon Grilled Lamb will see you right. Special thanks to Chrissy Freer’s book Superlegumes for the inspiration. Read More

Roasted Cauliflower Salad

Roasted Cauliflower Salad

The first Sunday in September is Father’s Day in Australia.¬†Father’s Day is celebrated worldwide to recognise the important contribution that fathers and father figures make to the lives of their children. This day celebrates fatherhood and male parenting. To celebrate Father’s Day we held a family feast for Justin’s father (and mother). My father (and mother) couldn’t join us as they were overseas enjoying the European sunshine. Our magnificent lunch featured this amazing Roasted Cauliflower Salad and an exotic Moroccan Beef, Eggplant & Chickpea Bake. Thank you to McKenzie’s Foods for the recipe. Read More

Adzuki & Pumpkin Curry

Adzuki Bean and Pumpkin Curry

We are less than a week away from the official start of spring in the Southern Hemisphere (according to the calendar anyway) and whilst there is the occasional glimpse of warming sun it’s still cold outside. This mild spicy adzuki bean and pumpkin curry, is both warming and nourishing to keep the last of the winter blues at bay. The recipe was sourced from the vegetarian cookbook Warmth, which is based upon the ancient Ayurvedic principles of Indian holistic medicine, and published by the Mudita Institute. Read More

Split Pea Soup with Chilli, Ginger & Lime

Split Pea Soup with Chilli, Ginger and Lime

This is a thick wintry soup has distinct hot and sour notes from the capsaicin punch of fresh red chilli, the light warm spiciness of fresh ginger and the exotic tanginess of lime. Be prepared, it is like a sumo bear hug from the inside! The other amazing thing about this soup is its key ingredient, yellow split peas. It seems the food industry has recently caught on to the benefits of yellow split peas too. The protein extracted from this humble pulse is being added to everything from veggie burgers, energy bars, and popcorn to milk, yogurt, and ice cream. They are also a rich source of protein providing 6.5 grams of protein per 100g of cooked yellow split peas. What’s more, they are taking the place of soy protein isolates and they are less likely to cause allergies than other high protein foods. This seemingly ordinary little legume is clearly a legume with benefits.¬†Recipe from Nigella Lawson’s book Simply Nigella. Read More