Innehållsförteckning för Issue#14 2017 från Eat Well

Chocolate as a food traces its beginnings back to the Mayans and Aztecs, who made cacao beans into a drink called xocolatl. This drink was made by grinding cacao beans and mixing them with water and spices such as chillies, vanilla, cinnamon and anise. It might not sound appetising to us but Montezuma, the Aztec king, was reputed to drink 50 mugs of xocolatl a day. It was the Spaniards under Cortez in the early 15 00s who decided that xocolatl needed sugar and this began the progress to the hot chocolate we drink today. If you are game, and ready for a slightly more bitter and fiery experience, try xocolatl like Montezuma had it.…

Bannockburn Free Range Chickens are grown locally in Victoria and are accredited by Free Range Egg & Poultry Australia (FREPA). Freerange farms are regularly audited to ensure they meet the FREPA standards. Bannockburn Free Range Chickens are processed using the premium method of “air chilling”. This results in a product closer to what nature intended regarding its taste and texture. Bannockburn’s processing methods set Bannockburn Free Range Chickens apart from other free-range chicken products on the market. CHICKEN TAGINE RECIPE / BANNOCKBURN FREE RANGE CHICKENS Serves: 4–6 3 tbsp olive oil 1 Bannockburn Free Range Chicken, jointed into 8 pieces Salt & pepper 1 stick celery, diced 1 carrot, finely diced 1 large brown onion, finely diced 2 cloves garlic, finely chopped 1 tbsp cumin 1 tbsp coriander ¼ tsp…

Activation is believed to remove natural inhibitors contained in nuts and seeds, enhancing digestibility and allowing our bodies to absorb the nutrients. With just one taste of Earth’s Bounty, you will experience crunchier, healthier and more delicious nuts. BREAKFAST BAGEL BRUSCHETTA WITH HALOUMI, PUMPKIN HUMMUS & SALSA RECIPE / GOOD CHEF BAD CHEF Serves: 4 Hummus 1 cup chickpeas, drained 1 cup roasted pumpkin Zest & juice ½ lemon 1 garlic clove, crushed Salt & pepper, to taste 1–2 tbsp extra-virgin olive oil 1 block haloumi, cut into slices 4 multigrain bagels, halved & toasted Salsa Fresh basil leaves, torn (or chopped mint) ¼ cup Earth’s Bounty Activated Almonds, roughly chopped Olive oil Salt & pepper, to taste Pomegranate seeds (optional) To make hummus, combine all ingredients in food processor…

Camel milk is a great source of calcium and magnesium. It’s naturally low in fat and lactose and contains lactoferrin, which is good for gut health. Our milk is not homogenised but is gently batch-pasteurised to maintain all its goodness. Plus, no additives, preservatives or hormones! CAMEL MILK VANILLA SLICE RECIPE / ADRIAN, THE SECRET GARDEN CATERING Serves: 9 2 frozen puff pastry sheets, thawed 6 eggs 130g custard powder ⅓ cup Natvia Stevia Natural Sweetener 2 tsp vanilla extract 1.5L Camel Milk 2 tbsp icing sugar (optional) Preheat oven to 190°C. Line 2 flat baking trays with baking paper. Place single sheet of puff pastry on each baking tray and cook for approx. 15 mins, until golden brown and flaky. Line 28cm square container with baking paper. In mixing…

THAT’S AMORE CHEESE Bocconcini Leaf is a stretched cow’s milk curd cheese shaped while hot into a flat 5mm thick rectangle. Grab your favourite ingredients, layer them onto the sheet, roll up, season and serve. This cheese goes beautifully with prosciutto, tomato and rocket or smoked salmon, capers and spinach. W: thatsamorecheese.com.au Madura Tea Since 1978, we have been fuelled by a vision to create the purest of tea blends while nurturing the ecosystem that sustains them. Striving for perfection in both taste and flavour, our brews boast a range containing over 20 differing blends. W: maduratea.com.au SMOOTHIE BOMBS When her daughter stopped eating breakfast, nutritionist Cinzia Cozzolino invented a convenient solution. Meet Smoothie Bombs, pre-portioned smoothie boosters. To make a nutrition-packed smoothie in under a minute, simply add a…

The flaky, light crunch of a croissant is quintessentially French, yet this delightful accompaniment to a morning coffee had its origi ns in Austria. In 1838 an Austrian entrepreneur named August Zang opened a Viennese bakery in Paris and chief among its offerings was the kipfl, a crescent-shaped baked good featuring butter or lard and sometimes sugar or almonds. It was the French, though, who added puff pastry to the equation and by 1850 the croissant was made of salt, flour, milk, eggs, sugar and butter. Quality croissant dough is also allowed at least 12 hours to ferment but after that time and a little baking, voila! You have the dreamy, mouth-melty pastry we enjoy today.…

SWEET POTATO & PEAR SALAD WITH CRUNCHY CHICK PEAS RECIPE / MCKENZIE’S Serves: 4 375g McKenzie’s Chick Peas, uncooked ¼ cup olive oil 1 tbsp fennel seeds 2 tbsp fresh rosemary, chopped 650g sweet potato, unpeeled & cut into wedges 2 medium pears, unpeeled & cut into 8 wedges ¼ cup dried sweetened cranberries 1 cup boiling water 1 cup Greek yoghurt 1 tbsp tahini 200g rocket Prepare chick peas according to packet instructions. Preheat oven to 220ºC. Pat chick peas dry with paper towel and place on oven tray. Drizzle 1 tbsp of oil over chick peas and sprinkle with half of fennel seeds and rosemary. Bake for 20 mins, stirring occasionally or until chick peas are golden and crisp. Reduce oven to 180ºC. Combine sweet potato and pears…

Designed for sharing, Chris’ Heritage After-Dinner Dips are the sweet finish to any meal. Served in Chris’ reusable terracotta pots, they are best served after dinner with biscotti, sweet almond bread or fresh slices of fruit. Available at selected Woolworths stores nationally. AMARETTO AFTER-DINNER PLATTER RECIPE / CHRIS’ DIPS Serves: 4 1 Chris’ Heritage Mascarpone Amaretto Flavour Espresso Crème After-Dinner Dip 1 punnet fresh figs, quartered 1 packet honey-roasted macadamias 3–4 pears, sliced 1 bottle Amaretto (optional) Place Chris’ Heritage Mascarpone Amaretto Flavour Espresso Crème After- Dinner Dip in middle of platter. Open enclosed sachet of butterscotch garnish and sprinkle on top Carefully place figs, macadamias and pears on platter around the dip. Serve with glass of Amaretto or drink of choice. MASCARPONE MOCHA SALTED CARAMEL AFTER-DINNER PLATTER RECIPE /…

Nirvana Organics Stevia is an all-natural, healthy sweetener that can be used to replace sugar. Made with Australian certified organic stevia, this sweetener contains no calories or carbohydrates. Not only does it taste great, Nirvana Organics Stevia is also good for you. OLD FASHIONED PANCAKES RECIPE / NIRVANA ORGANICS Makes: 8 pancakes 1½ cups all-purpose flour, sifted 1 tsp Nirvana Organics Himalayan Crystal Salt™ Fine 3½ tsp baking powder 1 egg 3 tbsp unsalted butter, melted 1¼ cups milk ¼ tsp Nirvana Stevia™ Liquid Concentrate Blueberries, to serve Maple syrup, to serve Sift together flour, salt and baking powder in large mixing bowl. Beat egg in medium-sized mixing bowl. Add butter, milk and Nirvana Stevia™ liquid concentrate, and continue to beat until well combined. Add liquid mixture to dry ingredients…

The Food is Life Cookbook provides a range of delicious, healthy meals suitable for the whole family and offers holistic lifestyle solutions to help manage autoimmune illnesses. The recipes which are based on seasonal Australian produce, eliminate possible inflammatory foods and focus on helping you reclaim your health. MARINATED LAMB CHOPS WITH STIR-FRIED PAK CHOY & BABY CARROTS RECIPE / FOOD IS LIFE Succulent lamb chops and grilled vegies are the perfect match for a barbecue meal. Serves: 4 Marinade 300mL fresh pineapple juice 70mL coconut aminos 3cm fresh ginger, grated 2 garlic cloves, minced Juice 1 lime Pinch arrowroot starch 12 lamb chops 300g baby carrots, peeled 2 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, chopped 500g pak choy, cut into 1cm pieces Combine marinade ingredients,…

Storing doesn’t need to be boring. Instead of emptying bags of groceries straight into the fridge, spend some time sorting, packaging and arranging. By taking extra care and consideration, you’ll be thankful for weeks to come. IGA’s Fresh Produce Buyer, a microbiologist, and the co-owner of a home delivery food business share their expert advice for storing fruits and vegetables. UNPACK LIKE A PRO Navigating supermarket carparks, aisles and trolleys is an achievement in itself. However, all that effort and expense will be fruitless if you don’t unpack and store your produce correctly once you get home. Chad Herbert has worked in the fruit and vegetable industry for more than 25 years and is currently a Fresh Produce Buyer for IGA supermarkets. This involves early mornings at Sydney markets, sourcing…

The word “pickle” comes from the Dutch pekel or northern German pokel, meaning to salt or brine, which is an important part of the pickling process. Pickles are made by immersing fresh fruit or vegetables in acidic liquid or saltwater brine until they are no longer considered raw or open to spoiling. Sweet pickles can be made with vinegar and spiced sugar syrup. The pickling turns natural sugars in foods into lactic acid, which makes it impossible for spoiling bacteria to multiply. This made pickles one of the earliest mobile foods and they were popular with sailors and travellers, while providing food for other folk during cold winter months. We tend to think of pickles as cucumbers (gherkins) but they can also be made with cauliflower, radishes, onions, beans, asparagus…

Bocconcini Leaf is a stretched cow’s milk curd cheese shaped while hot into a flat 5mm thick rectangle. Grab your favourite ingredients, layer them onto the sheet, roll up, season and serve. This cheese goes beautifully with prosciutto, tomato and rocket or smoked salmon, capers and spinach. PEACH PROSCIUTTO & DRUNKEN BUFFALO SALAD RECIPE / DARIO DI CLERICO, THAT’S AMORE CHEESE Serves: 4 100g baby rocket 100g prosciutto, thinly sliced 3 yellow peaches, cut into wedges 250g That’s Amore Cheese Drunken Buffalo Handful mint leaves 50mL extra-virgin olive oil 15mL balsamic vinegar Salt & pepper Arrange rocket on platter and place prosciutto on top. Add peaches, Drunken Buffalo and mint leaves. Drizzle salad with olive oil and balsamic vinegar. Season with salt and pepper. Serve. CANNOLO DI BOCCONCINI LEAF WITH…

When her daughter stopped eating breakfast, nutritionist Cinzia Cozzolino invented a convenient solution. Meet Smoothie Bombs, pre-portioned smoothie boosters. To make a nutritionpacked smoothie in under a minute, simply add a Smoothie Bomb to fruit, add liquid and blend. CHOC MINT SMOOTHIE The Motivator Smoothie Bomb tube makes five delicious chocolate smoothies. This iron booster combines a rich fusion of raw cacao, coconut, chia, nuts and seeds. RECIPE / SMOOTHIE BOMBS Serves: 1 1 Motivator Raw Cacao Smoothie Bomb Sprig mint, leaves only 1 tbsp maple syrup 250mL rice milk Handful ice Crumble Motivator Smoothie Bomb into blender. Add mint leaves, maple syrup, rice milk and ice. Blend until smooth. TROPICAL BLISS SMOOTHIE BOWL The Transformer Smoothie Bomb tube makes five delicious green smoothies. This detox booster combines a cleansing…

Pic’s Peanut Butter is a pantry staple and we are never short of ideas on how to use it in your everyday eating to get a hit of our full-flavoured, freshly roasted goodness. Who knew peanut butter could be so versatile, as these four dishes show?! CREAMY PEANUT & MEDITERRANEAN VEGETABLE TAGINE RECIPE / PIC’S PEANUT BUTTER Serves: 4 tbsp coconut oil 1 brown onion, finely chopped 1 medium sized zucchini, sliced 300g sweet potato, chopped 300g pumpkin, chopped 1 small garlic clove, crushed 1 tbsp freshly grated ginger ½ tsp cumin ½ tsp paprika ½ tsp turmeric 1½ cups vegetable stock or filtered water 400g tomatoes (tinned or fresh) 400g tin chickpeas ¼ cup coriander, roughly chopped (extra to serve, optional) 2 tbsp Pic’s Peanut Butter (extra to serve,…

Since 1978, we have been fuelled by a vision to create the purest of tea blends while nurturing the ecosystem that sustains them. Striving for perfection in both taste and flavour, our brews boast a range containing over 20 differing blends. EARL GREY PUDDING RECIPE / MADURA TEA Serves: 1 3 tbsp chia seeds ½ cup almond milk ½ cup Madura Tea Earl Grey, cold Honey, to taste Blueberries, to serve Dollop Blueberry & Lemon Myrtle Jam (recipe below), to serve Mix all ingredients except blueberries and Blueberry & Lemon Myrtle Jam in jar. Let set for no less than 3 hours or overnight if possible. Serve with fresh blueberries and dollop of Blueberry & Lemon Myrtle Jam. CHAI TEA INFUSED PORRIDGE RECIPE / MADURA TEA Serves: 1 1 tbsp…