Recipes

Recipes

  • HOW TO GET THE MOST OUT OF LEGUMES OR PULSES by Danielle O’Donoghue

    As the weather starts to cool down, the big pots come out of the cupboards and soups and long cooked casseroles and stews become more attractive. Legumes or pulses have nourished humankind for centuries and are a great nutrient-rich addition to cool and cold weather meals. In order to reap the nutritional benefits encased in these little parcels we to need to take heed of these preparation principles.
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  • TEX MEX VEGETARIAN CHILLI by Danielle O’Donoghue

    This tasty legume dish works wonderfully with corn chips for a healthy nachos, loaded onto jacket potatoes for a hearty warming dinner, on top of a bowl of rice for a complete protein, or on toast for a quick nutritious breakfast or snack.
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  • BASIC MISO SOUP by Danielle O’Donoghue

    Miso soup is a staple in the macrobiotic diet – many Japanese start each day with a bowl of miso. The enzymes in miso do wonders for the digestive system. There are many variations you can play with – try to use vegetables in season.
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  • BASIC QUINOA by Danielle O’Donoghue

    This way of preparing quinoa uses pre-soaking or roasting to the quinoa more digestible and its wonderful array of nutrients more available.
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  • WARM RED QUINOA AUTUMN SALAD by Danielle O’Donoghue

    As the weather starts to cool off, this warm salad makes a tasty change from the cool crisp ones we crave in the summer heat. With a touch of sweetness added from dried cranberries or apple slices, it’s a lovely dish to add to a family meal or to bring along to a plate share.
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