An Honest Kitchen

An Honest Kitchen is a series of seasonally-based e-magazines focussed on real food that's good for you. Its honest food - no spin, unrealistic styling or glossing over what's involved in cooking and eating well. For details and latest issue click here.

What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Archives

Further uses for wattleseeds

Posted by kathryn in Miscellanea

Having bought your packet of wattleseeds, here are more ideas for how to use them . . .

The GI newsletter has some information written by Vic Cherikoff. It includes eight suggestions for different ways to use wattleseeds and a recipe for Sweet potato & wattleseed pudding. For more information take a look at the GI newsletter published by Sydney University:

Related Posts

  1. The spice is right: wattleseeds
  2. Do you use stock?
  3. Tahini: what it is and how to use it
  4. How to use almonds
  5. Using leftovers to make soup

20 August, 2006


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