A morish filling of Mexican-spiced butternut pumpkin, corn and black beans wrapped in silverbeet and baked with cheesy topping for this scrumptious, gluten-free take on enchiladas. These enchiladas are also […]
Silverbeet Enchiladas with Avocado Lime Dressing Read More »
Recreate your favourite takeaway with this delicious vegetarian Thai green curry made from fragrant herbs and fibre-rich lentils. A great meal for food prepping so you can enjoy multiple serves
Green Thai Lentil Curry Read More »
By student dietitian Olivia Downie Fermentation is an ancient practice of adding microbial organisms to raw materials, originally used as a preserving method, and has now become a common technique
Fermentation: proving the benefits Read More »
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour
Click the titles below for the latest in grain and legume research… Lupins and Health Outcomes: A Systematic Literature Review The aim of this systematic review was to investigate the
Published Research Read More »
Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread
An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain Read More »
With flexitarian and vegan diets booming in 2018, there’s no shortage of plant-based proteins on offer, but have you heard of seitan? Read on to discover more about this devilish-sounding
What’s all the hype about seitan? Read More »
Serves: 13, makes 1 loaf Preparation time: 5 minutes Cooking time: 30-40 minutes Ingredients: 1 cup sunflower seeds 1/2 cup flaxseeds (linseeds) 1/2 cup slivered almonds 1 1/2 cups rolled oats 2
Mixed Seed & Oat Bread Read More »
