Le Cordon Bleu Master, Chef Samantha Gowing

Tag Archives of : Alkalising

18Jun
2019
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Kelp is on its way

First published 6/10/2011 updated 18/6/2019 Seaweed has long been an essential part of the Japanese diet and noted for its healing properties in the East since 3000 BC, now modern cuisine has begun to embrace mineral rich marine algae with abundance.  Seaweed, also known as sea vegetables, are predominantly edible with varieties that include wrack, […]

22Sep
2012
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Lymphatic Tisane

A tisane is a herbal infusion usually consisting of leaves and flowers, steeped for a few minutes so as to release the essential oils. I have created this fragrant, subtle blend of lymphagogues, to help clear my lymphatic system after enjoying Naked Treaties‘ energising spring liquid cleanse of juices, smoothies and vegetable broths. I have noticed […]

03Sep
2012
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Raw Brussels sprouts slaw with prune dressing

I’ve been in Melbourne over the weekend teaching my Organic Superfoods Masterclass and shooting an amazing new wellness project for TV with my good friend Nat Kringoudis (gorgeous in gold) and two new BFFs, Jess Ainscough (in red) and Melissa Ambrosini (next to me). The show is called HealthTALKS and I invite you all to like our Facebook page […]

23Aug
2012
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Superfoods Masterclass Sept. 1st

There’s a couple of seats left for next weekend’s Melbourne Masterclass. This is the last Melbourne class for the year. Can you come? Hope so, here’s the details. __________________________ Organic Superfoods Masterclass NEXT CLASS: 1st September  2012 12pm HURRY! LIMITED AVAILABILITY $250 inclusive of HANDS ON class, lunch and nutrition handbook Register or call 0411 852 […]

27Nov
2011
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Quinoa, minted pea and truffle salad

This tasty summer salad is a sure-fire winner this Christmas and would even be great as the turkey stuffing, perhaps with a bit of orange zest and juice. Give it a test run at your next BBQ with some Bangalow pork belly, seared kingfish or spicy chicken. I’ve used truffle oil which gives it such a festive […]

04Aug
2011
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Ume-sho-kuzu

Ume-sho-kuzu is one of the most widely prescribed Japanese macrobiotic home remedies. It is made from kuzu, umeboshi, a pickled sour plum and shoyu. Kuzu is the root of a Japanese plant like arrowroot, which grows wild in mountainous regions. This tonic helps to strengthen the blood, improve circulation, restore energy and promote good digestion. Great […]

21Jul
2011
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Hail Kale

The King of all things green and a mighty member of the Brassicaceae family (cabbage, Brussels sprouts, broccoli and cauliflower), kale is possibly the oldest known of them all. Preferring a cool climate, it grows well by the sea and is closely related to the collards, which have much straighter, smoother leaves. Kale is renowned for […]

15Jul
2011
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Beet leaves and buckwheat noodles

Happily inspired by Nigella’s recipe from her important book, “How to Eat”, I have reworked it a little, but you can use parsley instead of sprouts if you like. I am so thrilled to find her writing healthier recipes amongst her lushness of lashings of butter. I’ve been celebrating beets for years, especially the stems […]

07Jul
2011
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Katie’s Apple Cider Slaw

1 cup white and red cabbage, shredded very finely 1 cup orange and purple (if avail) carrot, finely cut into strips with a vegie peeler 1 cup radish, spliced paper-thin (best to use a mandolin if you have one) 2 large salad onions, sliced super thinly Dressing 1/4 cup apple cider vinegar 1/3 cup red […]

27Apr
2011
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Wheat grass Beetini

This nutritious tonic has cleansing and rejuvenating properties.  The medicinal use of grasses and chlorophyll date back to the Bible and have been used widely ever since. Grass poultices have been used for their cooling properties to treat inflammation, burns, itchiness and eyestrain.  Nutritionally, wheat grass possesses high protein levels similar to most meats, and also […]

05Jul
2008
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Gowings Turmeric Tonic

This special tonic is the perfect pick-me-up to keep your immunity in tiptop shape before a cold or flu unfolds. Its rich golden yellow hue comes from beta-carotene. Inspired by the great Jamu kunyit at Bali Janet’s Casa Luna, this is my version with the fresh stuff created for the cooking school in 2005. Like its […]