Brussels sprouts slaw with prune dressing

  This is my version of a healthy recipe from Melbourne chef Andrew McConnell. Originally served with corned duck at his former restaurant called Moon Under Water in the Builders Arms Hotel, in the inner city suburb of Fitzroy. Andrew’s contribution to the Australian hospitality industry spans 30 years and his current restaurants include Cumulus […]

How to cook with beet leaves

People always ask me can you eat beet leaves? Happily, yes! This recipe is inspired by one of Nigella’s from her important book How to Eat. I have reworked it a little, but you can use parsley instead of sprouts if you like. Here’s a simple recipe about how to cook with beet leaves. I’ve been […]

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 […]

Seared lime tofu with crunchy shoots, nuts and leaves

One of our earliest signature dishes, versions of this crunchy salad have featured in cooking demonstrations and on spa menus around the globe and is a favourite at home. Big on texture, rich in protein, calcium and very alkalising.   How to use miso    

How to cook with quinoa

  Quinoa is native to the Andean region of South America where it is the principal food of the area. Often considered a grain, it is actually a seed that is celebrated for its high levels of protein and vitamins  B & E and iron. It’s an instant alkaliser! Read through the recipe for and discover […]

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