Posts Tagged ‘healthy eating’

In Season for March

Posted on: March 3rd, 2010 by admin No Comments

What’s good to eat fresh and in-season this month? Remembering the best way to save money and taste the best produce is by eating in season. The food doesn’t come from as far in the truck, it’s better for the environment and better for you. Plus you support local farmers, local stores and your community, love that.

Northern Hemisphere

So now the citrus is really going to be perfect. Go for blood oranges, grapefruits, oranges, ugli fruit and limes. Kiwifruit and pineapple are great now too.

Ugli fruit is actually a jamaican tangello, it’s a hybrid between a grapefruit and a tangerine. It’s name comes from the fact that the skin usually looks really unsightly. It has rough, wrinkled, greenish-yellow skin, wrapped loosely around the orange pulpy citrus inside. The light green surface blemishes turn orange when the fruit is at its peak ripeness. But don’t be fooled this combination of fruits is really tasty, less seeds than tangerine and no bitterness like grapefruit.

uglifruit

Kale, asparagus, avocado, leeks, potatoes and rutabaga are all in season in March. How about leek and potato soup tonight!?! Try cauliflower and broccoli, particularly the purple sprouting broccoli at the moment.

purplebroccoli

Nice fish right now are cod, hake, john dory and lemon sole. Use them instead of tilapia in our great Chinese fish recipe.

Down South (hemisphere)

In the south right now the leaves are just starting to turn. This means it’s the perfect time for Mushrooms! Also most nuts (especially pistachios), persimmons, avocado, pomegranate and plums. Apples (Gravenstein, Granny Smith, Golden Delicous and Jonathan in particular), cumquats, figs, feijoas, grapes and pears will all be delicious now.

There are literally thousands of varieties of mushrooms and a great many are edible. They grow in dark, damp places and feed on rotting, decomposing organic matter, and should be collected in autumn, preferably after some rain. They store well for a few days in a paper bag in the fridge, never in plastic, but are at their best eaten on the day they’re picked. Slice them and panfry in a little butter, bake them, stuff them or eat them raw in a salad.

Persimmons are a really delicious fruit. Unfortunately lots of people try to eat them a little to unripe, when they’re still too firm and bitter. Some fruits are fine to eat this way, but persimmons need to be eaten really nice and soft, the flavor is unlike anything else and you will be quickly hooked.

persimmons1

Corn, normal and sweet potato, onions, celery, tomatoes, capsicum and bok choy are all great veggies in season for the beginning of Autumn. Eat fresh and enjoy!

March music!

  • “Bicycle” – Memory Tapes
  • “When you walk in the room” – Fyfe Dangerfield
  • “With no one” – John Frusciante

Eating more fish

Posted on: March 5th, 2009 by admin 1 Comment

Everyone always says it right? Plus we have had requests for more fish dishes. This is a good recipe to use with any fish really, but with the capers and herbs this really is most suited to salmon.

herbfish1

Serves 4

Ingredients:

  • 1 tbsp cup olive oil
  • 1 garlic clove, finely chopped
  • 1/2 lemon, juiced (the other half can be cut into wedges to serve)
  • 1 tbsp small capers, drained, chopped
  • 1/2 tbsp fresh dill, finely chopped
  • 1/2 tbsp fresh lemon thyme, roughly chopped (if you can’t get this, use the regular kind)
  • Sea salt and pepper (big pinches)
  • 4 x 180g (6 oz) atlantic salmon fillets, skin on
In a bowl, combine oil, garlic, lemon juice, capers, dill and lemon thyme. Season with salt and pepper. Place salmon into the bowl and roll completely in the marinate. Once each piece has been coated, put the bowl with all the salmon and marinate into the fridge for at least an hour (up to 4 is good if you have time).
Preheat a greased barbecue plate on medium-high heat. Of course if it’s not barbecue season- or you don’t have one- you can use a heavy sauce-pan or skillet on the stove. Cook salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with wilted spinach (throw some baby spinach in a pan for about 30 seconds) and lemon wedges.
You can replace the salmon with ocean trout. Compare the prices, often one is cheaper than the other.

We love eating!

Posted on: February 3rd, 2009 by admin No Comments

world-food-day

It seems fitting that the inaugural post here at eatpress, starts on the right foot. Healthy eating! Really people have got to know by now that healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love. It’s about feeling good, having more energy, just having a reasonable balance.

We love to eat out and love to eat in, and today it’s all about seasons. You can save time, money and the environment by finding out what’s in season near you (I’ll let you know). If foods are in season you won’t have to go far to find it, you can get local produce- which helps out your community and country, and driving less (you to the store and your produce to the store) is good for everyone right?

PLUS the best thing about eating seasonally is the taste! You know when you eat something just picked fresh from the garden? It tastes better than anything you remember. So

In season for February…

Northern hemisphere

rooty

Root vegetables. Yeah that’s right. All your parsnips, beets, potatoes, turnips, carrots, radishes, yams etc. Also go for fresh ginger, celery root and tumeric right now. Don’t think that root veggies are frumpy and bland- you can do tons of things with these delicious solids. The winter cold makes root vegetables sweet and crisp, they’re low in fat and high in fibre and are full of vitamin C, beta-carotene and folate. You need more health info?

If you like a bit of meat- rabbit is in season too.

Southern hemisphere

berri

Fruits. Right now berries are at their best- all kinds, also the usual summer fruits should all be amazing. Especially bananas, mangos, peaches, nectarines, plums, grapes, melons, passionfruit.

Also, seafood should be great right now- particularly arrow squid, crab (blue swimmer and mud), bugs (balmain and morton bay) and prawns.

There will be recipes to follow, but if you want to know about any special ingredient- like the best thing to do with yams, or how to use tumeric, let us know. We have heaps of recipes for all kinds of weird and wonderful tastes…