Getting through the “Silly Season”

Silly Santa

Getting through the “Silly Season” by Delina Rahmate- Clinical Nutritionist Healthy food substitutes for common ingredients As Christmas is approaching we can start to panic about parties, gift baskets, alcohol and snack foods being readily available. We may have worked hard to be healthy and then it all goes out the window once the drinks and snacks start to flow. Socialising is important and most likely inevitable and there is a good chance that we will most likely over indulge. To stay on track in the silly season here are a…

Zucchini (Courgette)

The humble zucchini is often underestimated as a vegetable and used as an after-thought, yet it is highly nutritious, low in calories and makes a great addition to the diet. Zucchini has a high water content, high in both soluble and insoluble fibre and is low in calories. This means it makes us feel fuller for longer without the added calories when we are trying to lose weight or choosing to eat a lower carbohydrate diet for a variety of reasons. Zucchini contains an outstanding source of manganese and vitamin…

Coconut Chickpea Curry

(vegan and gluten free) Recipe by Jessica in the Kitchen Ingredients 2 tablespoons coconut oil 2 mediums yellow onions/1 large red onion, sliced 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes) sea salt & ground black pepper, to taste 16 ounces/454g can chickpeas, drained 3 garlic cloves, minced 1 ½ tablespoons garam masala 1 teaspoon curry powder 1/4 teaspoon cumin 13.5 ounces/383g can coconut milk 2 teaspoons coconut flour 1 small lime In a deep pot over medium high heat, add the coconut oil. Directions Add in…

Korean Tofu Tacos

Recipe by Jeremy Dixon – Revive Café Auckland Makes 3 x 3 taco serves 9 soft corn tacos 680g (24oz) tofu very finely chopped 2 teaspoon oil SOY MARINADE 4 tablespoons tamari or soy sauce 2 teaspoons chilli puree or freshly chopped chilli 2 teaspoons ginger puree or finely chopped ginger 4 tablespoons lime or lemon juice 2 cloves garlic crushed or chopped 1 tablespoon honey or date puree FILLING 4 cups iceberg lettuce sliced very finely 1 cup fresh coriander (clinatro) roughly chopped 2 spring onions (green onions) finely…

Butternut Fritters

fritters

Here is a delicious and nutritious plant based recipe that is easy to make and can be served for breakfast, lunch and dinner! Spinach and Butternut Fritters with Moroccan Tomato Sauce (gluten free and vegan) 2 cups of grated butternut pumpkin 2 cloves crushed garlic 1 onion diced finely 1 Tablespoon oil 140g baby spinach 1 Tablespoon curry powder 1 cup chickpea (besan) flour 1/2 cup coriander chopped roughly 1/2 teas salt 1 Tablespoon honey or date purée 1. In a pan sauté the pumpkin, garlic and onion and oil…

Fuelling for Endurance- Kokoda Challenge

Fuelling Endurance

Fueling for Endurance – Kokoda Challenge  by Delina Rahmate BHSc Nutritional Medicine www.delina.com.au In recent years there have been several changes in the way that we see carbohydrates in everyday use and in our training diet which for most people is very confusing. Should we avoid carbohydrates, what type should we have and are they as fattening as what we are hearing? What should we be eating when we are fuelling for endurance in the Kokoda Challenge? As athletes, beginners to advanced,  our carbohydrate needs are not static, in fact…