How much do you really know about how your sourdough is made? Our latest Hot Topic delves into the science behind fermentation and sourdough, as well as the benefits for those suffering from digestive issues. Read more here.
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 used to change the form, taste and texture of many foods into products we know and love today – including sourdough. The art of sourdough … Continue reading
Serves: 2 Preparation time: 10 minutes Ingredients Salad 1 slice of day old Bakers Delight Pane di Casa Vienna Loaf 300g cups cherry tomatoes, sliced in half ½ red onion 10 large basil leaves 2 tbsp black olives 1 can (425g) chickpeas drained 1/3 of red capsicum 1/3 of whole continental cucumber 1 tsp capers … Continue reading
Serves: 1 Preparation time: 5 minutes Ingredients Leftover roast chicken White Bean Dip Roasted capsicum – leftovers or from a jar Basil pesto Rocket 2 slices whole grain or wholemeal bread Method Spread White Bean Dip on one piece of the bread. Layer roast capsicum, roast chicken slices, basil pesto and rocket on top as desired. … Continue reading
Serves: 1 Preparation time: 5 minutes Ingredients Smashed chickpeas 1 tin chickpeas, drained thoroughly 2 tbsp yoghurt 2 tsp chopped dill 1 tbsp olive oil 1 tbsp vinegar 2 tbsp capers 2 slices whole grain or wholemeal bread Additional fillings Cottage cheese Sliced cucumber Sliced radishes Pickles Snow pea sprouts Method To make the chickpea smash, … Continue reading
In Australia, Nordic nations are best known for their chilly climate, flat-pack furniture, and addictive TV crime shows, but why not their whole grain habits? This Whole Grain Week, we’re encouraging you to eat like the Danish – who enjoy more than three times the amount of whole grain than most Aussies! Whole Grain Week … Continue reading
After years of going against the grain, promising new research from the Grains and Legumes Nutrition Council (GLNC) has found fewer Australians are limiting grain foods, and more of us are enjoying legumes. The triennial Consumption Study found 47 per cent of Australians limit grains, significantly less than the 60 per cent recorded in 2014 … Continue reading
While young Aussies are forking out on pricey supplements in a bid to build muscle and cut weight, new evidence has revealed an unexpected source of protein: the humble loaf of bread. The new findings, from the Grains & Legumes Nutrition Council’s (GLNC) annual food category audit, revealed that close to one in every five … Continue reading
Ground breaking new research has revealed that eating core grain foods doesn’t cause you to gain weight. The data also showed that adults who ate the recommended amount of core grain foods had healthier diets and lifestyles. Find out more on this study here.
Recent ground-breaking research has finally dispelled the myth that eating grain foods causes weight gain and furthermore, suggests that grains are much more nutritious than most people think. The research comes from the Grains & Legumes Nutrition Council who conducted an analysis of the most recent National Nutrition Survey, which looked at the diets of … Continue reading