Monthly Archives: June 2012

Home-made sauces and stocks, your pathway to convenience!

Vegetable Stock Bouillon

Homemade stock bouillon. I had never considered making this myself until I came across it at 101 Cookbooks and had to do it! I usually make my vegetable stocks on the stove, but for those times that you don’t have 5 hours to slowly draw the flavour and nutrients out of your ingredients, this is a fab ‘cheats’ method. 
Stock bouillon is a wonderful thing to make because you know that you are not eating any of the added extras that are often found in stock cubes or powdered stocks such as preservatives, yeast extract, MSG, and sugar. You can use this stock in soups, stews, risottos, or anywhere you need a vegetable broth. The flavour is so fresh and clean, and you can adjust it by adding whatever vegetables and spices you like to make it your own. I’m thinking about a capsicum and chilli version next time. Here’s what to do.


You will need:
75g leeks, chopped
100g fennel bulb, chopped
100g carrot, chopped
100g celery, chopped
20g sundried tomatoes, sliced
2 garlic cloves, peeled and roughly chopped
100g fine celtic sea salt
50g fresh herbs, roughly chopped (I used parsley and coriander)


Add the leek, fennel, carrot and celery to a food processor and process until chunky. Add tomatoes and garlic and process some more. Add the salt, process until incorporated. Finally add the fresh herbs and process until smooth-ish. I left mine quite chunky as I like to see the little pieces of loveliness floating around.
Keep in mind that this is quite a salty stock, and you can play around with the amounts according to your taste. This version uses around 3/4 tsp to 1 cup of liquid when making recipes. You can keep the stock in the fridge for a

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PMS, Chocolate and a Blueberry Fudge.

Food as medicine is a beautiful concept. I figure, we have to eat, why not eat something that can make our ailments fade and our bodies sing! 
Let food be thy medicine, and medicine be thy food, as Hippocrates said about two and a half thousand years ago, it’s not a new concept!
It makes sense that what we eat can effect the way out body behaves.
Around 70-90% of adult women experience some form of Pre-Menstrual Syndrome (PMS) each month, with symptoms ranging from bloating, pain, headaches, fluid retention, back pain, mood changes and emotional outbursts, just to name a few. The cause is multifactorial, involving dietary, hormonal, emotional and lifestyle factors. 
In other words, what you eat and what you do with your body can have a wonderful effect on you symptoms. Here are my top tips. 


1. There are certain key nutrients that are extremely helpful and have been shown to reduce symptoms, and these include magnesium, calcium, B vitamins, and Omega 3 fatty acids. Pack in as much of these as you can in the form of nuts and seeds, green leafy vegetables, whole unrefined grains, oily fish, and all vegetables in general.


2. Reduce sugar and refined foods. 
Sugary foods not only strip the body of nutrients, but spike your blood sugar, impair oestogen metabolism, and mess with your mood. Not a great combination for this time of the month!
It is also a good idea to keep a lid on your caffeine intake as it is associated with a worsening of symptoms. Likewise with alcohol. This may sound all very bleak and boring, until you realise all the AWESOME things you CAN have, and how you can make chocolate that’s not chocolate (read on!). And once you realise how GREAT you feel from

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Wholefood Gluten Free Pizza

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Nut Pulp Mania: Falafels and Roasted Capsicum Pesto

I have had a few requests lately for more recipes for all your left-over almond pulp, or nut pulp from making loads fabulous nut milk! I have talked about how to make nut milk in this previous post, so I will devote my time today to sharing these two super dooper recipes with you for your beautiful pulpy leftovers. Of course you can substitute any chopped nuts into these recipes if nut milk is not your thing.
First of all, a roasted capsicum and nutty pulp pesto. I posted this kale pesto recipe a while ago, but this one gives you a totally different flavour profile to play with. If you don’t happen to have any nut pulp hanging around, walnuts would be delicious here.


Roasted Capsicum and Nut Pulp Pesto
500g roasted capsicum *see below for details of how to roast capsicum if required
1/2 cup nut pulp or chopped nuts
2 garlic cloves, chopped
1 tsp miso paste
1/4 cup / 60ml olive oil
1/2 tbs of pomegranate molasses or lemon juice (plus extra for adjusting at the end)
Pinch of smoked paprika


Add the roasted capsicum and nut pulp/nuts to a food processor and pulse until chunky and combined.
Add all other ingredients and process until it is a consistency that you like – I like it a little chunky.
Taste and add extra pomegranate molasses/lemon juice or miso paste until it tastes delicious to you. There should be a nice balance between the sweetness of the capsicum, the salty miso and the tangy molasses/juice.
Enjoy!

*To roast capsicums, cut lengthwise and de-seed. Place on a baking sheet with the skin facing up, and drizzle with a little oil. Grill the capsicums on a med-high heat until the skins begin to blacken and blister. At this point,

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Meg Thompson

Naturopath & Holistic Nutritionist
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