Monthly Archives October 2013

Tomato Sauce

Tomatoes in all their natural forms are favourable and healthy carbohydrate with the obvious exception of commercial tomato sauce that is often about one third sugar. The ProZone book has a lot of tomato based recipes. When making sauce and cooking with tomatoes I strongly recommend using imported tomato pulp instead of New Zealand grown canned tomatoes for ease of use, taste and results. My reasons for this are that NZ canned tomatoes are sometimes very watery and they are not completely sun ripened before canning.  This has a significant effect on taste and ease of use. The products I recommend are in
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Psyllium Husk

Barry Sears mentions psyllium husk as a product to add to foods to give a feeling of fullness as it swells in the stomach. If you find smoothies or soy fruit ices not as satisfying as you would expect you could try adding a teaspoon of psyllium husk. It is no count dietary fibre. It can also be used as a thickener and added to yoghurt, milk, desserts, porridge and muesli etc and used in cooking. It can also be simply stirred into water and taken as fibre and a filler. Please note the psyllium husk is a heavy dose of
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Fennel Bulbs

Barry Sears has written a book called The 100 Top Zone Foods that has a lot of useful information about these foods in it. Of course there are way more than 100 really good Zone favourable foods. One of these is worth mentioning as it is in season now. Fennel bulbs have a fresh crisp aniseed flavour. If you are not familiar with this vegetable that is under rated and under utilised in New Zealand it could be worth trying it. It adds flavour when sliced raw into salads and can be stir fried, boiled or roasted. Another way to
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