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

Four recipes that intrigue me

Posted by kathryn in Vegan, Summer, Salads and Baking

I’ve seen a lot of fabulous recipes online recently, but these four have particularly stayed with me. They’re all simple, but intriguing. Tasty looking and really interesting ways of using ingredients. So I thought I’d share them with you: # Tomato and pomegranate molasses salad: Lucy posted this Sam and Sam Clark recipe recently and it’s absolutely outstanding. I made it with some cherry tomatoes and the flavours were divine. It’s rich, sharp and yet also sweet. The leftovers were …

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Read more 6 comments 04 March, 2011

Healthy Cooking Seminars

Posted by kathryn in Summer and Easier eating

Those of you in Sydney might be interested to know I’m running some more Healthy Cooking Seminars at clinic. I have two scheduled: h3. 1. Easy & Tasty Vegetarian Cooking On this Saturday, there are still a few places left. Having a couple of meat-free meals each week is a good strategy for your health. The trick to introducing more vegetarian meals is knowing what to cook, how to make a balanced meal and how to ensure it tastes delicious. …

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Read more No comments 01 March, 2011