Catherine Saxelby's Blog, page 3

6 tips to preserve the goodness in your vegetables

We all know vegetables are important in a healthy diet. From cabbage to fennel, I love vegetables and try to eat big portions of them at lunch, dinner and in-betweens. But all too often, I find they’re cooked in ways that don’t retain their maximum nutrition. Read on for my six tips to preserve their goodness

AuthorCatherine Saxelby

Back-up meals when time is tight

Arriving home late and hungry? No time to shop or cook?  Here are four tricks to whip out quick-and-easy meal solutions that aren’t going to drown you in saturated fat, sugar, salt and processed fare.

AuthorCatherine Saxelby

Vegetable and lentil soup

Yay for nuts and legumes - the new nutrition heroes

There's always research going on into ageing and nutrition and this time, they've found that a higher intake of nuts and legumes (such as dried peas, beans and lentils) is related to better cognition and less cognitive decline with age. Impressively, this study had six years of follow-up. Wow!
This month I look at this and more... 

AuthorCatherine Saxelby

5 classic food marketing traps to watch out for when shopping

It’s about time I listed those foods that can be surprisingly NOT healthy! These are a minefield. Sigh. Yes it’s flavoured yoghurts, muesli bars, juices, light foods and – my pet hate – legume chips. Read on for more.

AuthorCatherine Saxelby

Home-style baked beans

Home delivery of quality fresh meat

There’s a new meat subscription service in Melbourne: Meat at the Mount. The meat is sourced from the Fleurieu Peninsula in South Australia (the same place that the wines of McLaren Vale come from).

The service opens up a new delivery route that encompasses metropolitan Melbourne, the Mornington Peninsula and Geelong.  Read more...

Meat substitutes, eggs and chewing gum?

What do you know about the sustainable, healthy, plant-based alternatives to meat … and why I’m wary of them?

AuthorCatherine Saxelby

5 fabulous everyday SUPER foods you must eat today. And why.

Every year, several foods emerge that get foodies in a fluster. Last year, the ancient African grain teff rose to fame; the leafy green kale was hailed as a must-eat (something I don’t ascribe to); and rapini (broccoli rabe), black garlic and kimchi (fermented Korean vegetable) were ranked high among the culinary cool kids. 

This year is no different; here are the top 5 ‘superfoods’ we can expect to see appearing at supermarkets and on dinner tables.

 I’ve included what’s in it for you: nutrition figures, how to use each superfood, recipes to get you started and easy ways to add them to your daily meals.

Product review: Super high-oleic safflower oil

“What does super high-oleic mean?” I hear you ask.  Also, “I haven’t heard of safflower for ages. What’s the deal?” Read on and all will be explained.

AuthorCatherine Saxelby