What I'm eating
- Friday lunch: rye bread sandwich with inches of baby spinach, mushrooms, cheese, artichoke hearts
- Thursday afternoon: eating an apple and some seed filled crackers
- Thursday lunch: the final leftover soy bombs, with a big pile of rocket leaves & some tahini dressing.
- Tues lunch with my parents. Pide bread sandwich with avocado, pesto, greens & fetta. Positively delicious. And a coffee.
- Tuesday breakfast: kamut toast (from Sonoma) with tahini and mum's home-made plum jam
Archives
An Honest Kitchen – real food that’s good for you
Early in 2009 I started working with writer and photographer Lucinda Dodds of Nourish Me on the idea for an eMagazine. Over the course of a few months and quite a lot of emails, we focussed and crystalised our ideas and launched An Honest Kitchen.
An Honest Kitchen is about real food that’s good for you. It has articles, but also lots of recipes. Meals which are balanced and made up of ingredients which are easy to find. It’s not fussy or difficult food, in fact we have the home cook squarely in our minds when developing each of the recipes. It’s the kind of food you can quickly make at the end of a long day, and then sit down to enjoy, knowing you are eating something which is improving your health. Plus of course the food tastes great.
An Honest Kitchen is full of simple recipes, practical cooking information and healthy eating advice. The whole publication is illustrated with Lucy’s glorious photographs.
To find out what others are saying about An Honest Kitchen then click here and if you want to know about the cost click here
Autumn – OUT NOW
Lucy and I are very happy to be releasing the Autumn edition of An Honest Kitchen today.
It’s full of recipes which are not only easy, but they’re also healthy and nutritionally balanced.
Autumn contains soups which are meals-in-a-bowl, a range of main courses and there are even some puddings. The cost is A$19.95.
If you want to take look, there’s a free extract available for download from here, which includes a recipe and shows the full list of what’s in our Autumn issue.
And if you’d like to buy a copy you can do so through PayPal, by clicking on the Buy Now button below.
Summer: A$19.95
The Summer issue focuses on hot weather food. There are barbecue recipes, suggestions for the hottest day of the year and ways of using up leftovers, to minimise the cooking. Recipes include:
- Fish Cakes with Ginger and Coriander
- Spiced Lamb Cutlets with Tomatoes and Eggplant
- Baked Ricotta with Tomatoes
- Some very adult ice blocks
- To try before you buy, we have a free extract from Summer available for download. Click here.
Australian Summer Edition
Spring: A$19.95
The Spring edition concentrates on what we call Lazy Cooking: making cooking easier and simpler, by freeing yourself up in the kitchen. Recipes include
- Lentil, Parsley and Goat Cheese Salad
- Chilli Chicken Skewers
- A surprising and healthier potato salad
- Berry and Ricotta Tiramisu
- If you want to take a look we have a free extract available for download. Click here.
Australian Spring Edition:
International Spring Edition:
Winter: A$19.95
In the Winter edition we talk about seasonal eating: which fruit and vegetables are in season; the benefits of eating seasonally; and how to do it. Recipes include:
- Spiced North African Chicken
- Beef with Cauliflower & White Bean Mash
- Lentil, Ricotta and Rocket Tarts
- Wontons & Shiitakes in an Asian Broth
- You can download a free extract from Winter edition, by clicking here.
Australian Winter Edition:
International Winter Edition: