Daily Archives: October 13, 2013


Rhubarb Crumble

When cooking fruits such rhubarb, do not allow the fruits to boil. It should simply cook at a low simmer. This will ensure as many of the nutrients as possible are preserved. Rhubarb is an excellent source of calcium. Method: Place the rhubarb, agave syrup and water in a small pan. Cook over a gentle […]

Rhubarb Crumble

cinnamon Rice pudding

Vanilla and Cinnamon Rice Pudding

Method: Place the water or rice milk in a small saucepan, add the rice, cinnamon, vanilla, orange zest and juice and the syrup if using. Bring to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Ingredients: 350ml water or rice milk, 100g organic short grain brown rice, 1/4 stick cinnamon, 1/4 pod vanilla, […]


Salad Dressing

Salad dressing s are very personal things, so it is not easy to give precis amounts for the various ingredients. Play around with the following method until you produce something that suits  for your taste. Method: Mix all the ingredients together in a jam jar and share well until you have an evenly blended dressing. […]

salad dressing

Chicken Risotto

Method: Melt the low fat spread in a large pan and add the chicken, pepper, onion, garlic and seasoning. Cook for 5 minutes. Add the stock, rice and lemon juice continue cooking with the lid on over a medium heat for 20 minutes. Add the sliced mushrooms and cook for further 5 minutes. Serve garnished […]

ChickenRisotto