Last broad bean recipe for the season I think.
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
Carambolas (Star Fruit) don’t appear in fruit shops much, and I wonder why? They’re a really nice fruit, sweet and juicy and full of vitamin C and potassium. If you live in an area where they will grow, they fruit prolifically in mid-winter and you are likely to have a glut of them.
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.
This recipe is in my handwritten book as Wwoofer’s Zuke Bread because the original came to me from a wwoofer years ago. It’s evolved a bit since then, and I’ve turned it into a muffin to make it more suitable for lunch boxes.
Our northern apricots don’t compare with the golden, aromatic, dripping with juice things I remember from Tasmania.
This is an adaption of an adaption of a traditional Italian recipe.
This one is invented by my sister.
Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients.