How to make Kimchi...

Kimchi, a fermented vegetable traditionally from Korea is made from cabbage, daikon (a winter radish), ginger, chili and garlic. Regularly consuming “kimchi” influences good bacteria that grows in our digestive system (the large intestine as known as the Colon). In addition, fermentation helps us pre-digest food which in turn is easier for digestion and converts vitamins and minerals into a form that is easier for our bodies to use. The fermentation process increases certain vitamins A, B, C & K, is known to reduce inflammation and also influences the body’s metabolism in a positive way. Therefore, regular consumption of a fermented food is pretty much the same as taking a pro-biotic capsule.

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Theresa Gray
A Fluffy scramble egg with lemon zest and olive oil served on a multigrain sourdough

Eggs:

How to make fluffy scrambled eggs. Read more to see visual instructions.

Eggs are considered to be the highest quality protein providing the correct balance of amino acids to link with human requirements. A serve of eggs provide an average of 12.7 grams of protein, constituting to a quarter of the recommended dietary intake (RDI) for adults and a third of the RDI for children. Eggs provide lots of vitamins and minerals such as, Vitamin A, E, B12 and folate, omega-3 fats (a key family of polyunsaturated fats which are healthier for you) and antioxidants. Eggs can be boiled, pouched, fried, scrambled, made into an omelet, baked, or made into a frittata. 

 

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Theresa Gray
Popcorn

Popcorn popped with Rice Bran oil is a nutritious low calorie, wholegrain snack containing important nutrients like B3, Iron, magnesium and zinc. Air popped popcorn is best offering no added fat or salt. However, don’t be fooled when purchasing packaged/ microwaved popcorn from stores or the cinemas as these snacks loaded with extra butter and salt can be damaging to health. So try this recipe below and make it yourself!

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Theresa Gray