One of the great things about this recipe is that you get to feel the texture by hand shaping the burgers. Over time I seem to have developed a little ritual when forming the burgers. Place a large tablespoon of the mix into your hands and press gently between cupped hands, slowly pass from hand to hand taking a moment to pause and reflect.
By Jane Gibb
Nothing beats a hearty soup in winter for dinner or lunch. My spicy chickpea is very simple to cook and it will keep you deliciously full.
You might be surprised to learn that Australia is the second largest producer of chickpeas in the world. So you are guaranteed to find local Aussie produce for this dish.
Chickpeas are good for us and tasty as well. They are a great source of protein and dietary fibre. They are a good source of manganese and iron – both essential for healthy bodies. Plus they have low GI – great for stabilising blood sugar levels. Chickpeas get the healthy heart tick as they lower bad cholesterol.
By Jane Gibb
There was a carrot crisis earlier this year at Griffins Hill Yoga Retreat. Clara, our resident Cardigan corgi, joined us for an overnight holiday in Melbourne, which meant she was absent from her vegetable garden minding duties.
Of course the wallabies, as smart as they are, took full advantage of the unguarded garden. In just one night they ate all the greens from the carrots. By this stage the carrots were almost fully developed so we had no choice but to harvest them. Bucket loads of carrots
were gathered and washed by Mayuka the diligent WWOOFer (willing worker on an organic farm).
The question was: what do we do with all these carrots?
Tomatoes are the base ingredient for dishes from many different cultures including my favourite – Indian and Middle Eastern dishes.
Here at Griffins Hill Yoga Retreat, we grow a large crop of tomatoes each summer, bottle them and store them in our cellar for winter use.
Tomatoes grown in organic soil have noticeably superior flavour to those grown in glasshouses. They are even better still if you grow your own – the shorter the distance from the garden to the table, the more flavoursome your tomatoes will be.
By Jane Gibb
Do you have kitchen implements you can’t live without? As a cook and a food lover I spend much of my time in the kitchen. My kitchen implements can be my best friend. Quite frankly I’m a little attached.
The best utensils and equipment make cooking a joy. Personally, I love an artisan’s touch. So I search out implements that are the best in quality and design or handmade, where possible, locally produced and made with a ‘green consciousness’ in mind.
Here are my five favourites:
By Jane Gibb
Ten serves, you ask? Yes, the rule of thumb on vegetables is changing. According to recent research by the Harvard School of Public Health, the indicators now suggest that we need to consume around nine serves (we just rounded it up for convenience) of fruit and veggies a day, with more veggies than fruit. (There’s a growing body of research to suggest that one piece of fruit a day is better for us than more). All up, that’s about five cups of veggies.
Of course, the question is how?
