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

Is sugar evil, soil depletion & weight loss blunders

Posted by kathryn in Miscellanea

Today I want to point you to three really good articles I’ve read recently. I have already posted them on Twitter (@KathrynElliott), but wanted to include here as well. h3. 1. Weight loss struggles An excellent article from Leslie Beck on Common Diet Blunders. I regularly see people who are frustrated at their inability to lose weight, and confused about what’s not working. As Leslie says: bq. People often wonder if their inability to lose weight is the result of …

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  1. Psychology of weight loss
  2. Is 8 seconds the key to weight loss?
  3. Cooking classes & weight loss programme at clinic
  4. Does eating less help you to lose weight?
  5. Q & A Thursday: do low carb beers help with weight loss?

Read more 7 comments 28 April, 2011

A Dairy Free Pesto

Posted by kathryn in Vegan, Nuts & seeds and Vegetables

I’ve been making lots of pesto recently. I never truly appreciated this herb paste until I started making my own. And I never really made my own until I bought a food processor. Second hand, for $20 from Vinnies. Anyway, more and more I’ve been making a dairy free version. I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it …

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  1. Tomato and pesto tart
  2. Q & A Thursday: trans fat free margarines
  3. A position statement on dairy
  4. Should you choose low fat or full fat dairy?
  5. When is a free range pig not a free range pig?

Read more 22 comments 13 April, 2011