A delicious salad from our resident craftswoman Lisa Haas
I c wholemeal cous cous
500g pumpkin (cut into 1.5 cm cubes)
8 Spring onions (finely chopped)
¼ tsp cumin
1/8 tsp cinnamon
Freshly ground black pepper
1 tblsp lime juice
30 ml olive oil (and 15 ml extra)
Small bunch fresh mint
Bunch fresh coriander
¼ c pumpkin seeds, roasted
1 c…Read More
We’ve collected some of our favourite treats and combined them into a Midlifexpress Interactive Recipe Book
Included is a selection of vegetarian meals, sweets and drinks.
Please note: For best results please view in Adobe Acrobat Reader as the book has interactive elements that may not work in other readers.
I love cauliflower – even more so when it’s in a soup. Try this variation with onion rings.Read More
Here’s a superb dhal with plenty of flavour, colour and personality.
2 cups dried lentils, soaked for 6-8 hours (can be soaked overnight) and drained.
1/2 Cauliflower, cut into small florets
3 medium carrots, peeled and diced
100g frozen spinach
1 onion, finely diced
3 cloves of garlic. finely diced (or 3 tsps of minced garlic)
I encountered the most delicious potato soup when I was in an Irish bar in Austin, Texas. It was thick, rich, and addictive. Unfortunately, I have no idea how it was made.
I have tried my best to recreate it and have found a delicious, not quite the same, alternative.
Lisa Haas, our resident midlife Creative, offers us a generous serve of this gorgeously succulent treat for pasta lovers.
Use whatever you have at hand for the sauce.
As a guide its basic ingredients include:
chopped onion (or spring onions)
a few cloves crushed garlic
tomatoes ( 3 large fresh tomatoes or I can tomatoes)
about a tablespoon tomato paste
freshly ground pepper
Additional ingredients…Read More
Sue McEnroe, our creative food technology expert, delights us again with her original, Moroccan-inspired recipe.
Serves 4 as a light meal
½ cup cous cous
2 tsp morrocan spice mix (rasel el hanout)
1 tablespoon olive oil
½ carrot, grated
½ zucchini, grated
4 spring onions, sliced
4 slices of fresh or canned pineapple (or one small golden pineapple)
1 tomato, chopped
½ can…Read More
Want to try something different with cauliflower this season? My friend Sue McEnroe, a food technology teacher, created this recipe for her class. The fritters were an instant hit and she has kindly offered to share the recipe with Midlifexpress. Thanks Sue. Yum!
½ cauliflower, cut into small florets
¼ cup (65 mls)…Read More
Janine, my prodigiously talented friend, appeared on our doorstep last night with these palatable pasties. They are delicious beyond belief. Here’s her creation for you to enjoy too.
3 medium carrots, washed and peeled.
1/2 a sweet potato, peeled
3 medium brushed potatoes, peeled and washed.
1/2 a head of broccoli
500gm of mushrooms, washed and roughly…
This gratifying concoction has a pleasing color, a luscious texture and a delectable taste. It goes well with sourdough bread, an old dog and a good friend.
1 tablespoon olive or coconut oil
2 or 3 carrots
I sweet potato
¾ cup red lentils
½ teaspoon cumin
½ tsp turmeric
About 1 litre vegetable stock or water…
This verdant dip is a sociable creation that engages amicably with anything it meets — pasta, rice, bread, crackers, savoury muffins — and it tastes superb.
It’s also super easy. A good food processor helps although a pestle and mortar can be used if you feel energetic.
2 bunches fresh basil
1/2 cup freshly grated parmesan cheese
3 garlic cloves
150 grams pine nuts
Here’s a lovely tea recipe I kidnapped from Dr Terry Wahls’ newsletter. If you’ve never heard of her, please check out her website and watch her TED talk, Minding your Mitochondria as soon as humanly possible. Dr Wahls is an extraordinary woman who put her advanced multiple sclerosis in remission…Read More
Since gorging on traditional dishes in Bali I’ve tried with varying degrees of success to reproduce the flavours in my own kitchen. Most of which have failed to satisfy the exacting memories of my tastebuds!
On a much earlier visit to Indonesia my partner acquired the wonderfully helpful Indonesian Food and…Read More
The easiest lentil concoction you will encounter this side of the stratosphere.
Ingredients (serves 3 ravenous and 4 moderately hungry people if you serve it with rice):
1 medium onion, finely chopped
2 cans organic brown lentils, drained
I cup red lentils
3 cups water
400 ml can coconut milk (organic if possible)
3 handfuls of baby…Read More
This delightful concoction owes its sublime flavor to coconut milk. Be prepared for autograph signing and hysterical requests for the recipe after your companions devour this mellifluous soup – heaven.
The recipe below serves four moderately hungry people if they have one medium-sized bowl each. It will serve two ravenous people if they have…Read More
Food can be medicine for both your body and your mind. In Ayurvedic medicine Kitchari is an important one – pot staple dish. It has been considered the perfect protein in Ayurvedic medicine for thousands of years. It is an excellent meal for convalescents, children, the elderly and especially for when…Read More
I came across this delectable lasagna concoction whilst working as a masseuse at a health resort in Melbourne’s Dandenong Ranges many years ago. The chef kindly let me in on her secret – a layer of golden mashed pumpkin instead of béchamel sauce – and I’ve been making it like that ever since. …Read More
These bodacious savoury muffins are a splendid accompaniment to soup – especially minestrone or pumpkin. The recipe makes approximately eight large beauties or twelve smaller delectables. You can make a gluten-free alternative by substituting the flour for a gluten-free variety.
Preheat oven to 190 Celsius
75 grams unsalted butter, melted
100 grams feta cheese, grated
This resplendent salad features the powerful, cancer-busting spice turmeric. Whilst this humble comestible looks a little like fresh ginger, with its rough skin and irregular shape, it has remarkable abilities to kill cancer cells . Indeed, it may even prove to be a canny cancer preventer one day. About 5 grams per day (1 teaspoon) seems to be…Read More
Zucchinis don’t have to be the natural enemies of our taste buds. This spicy approach to a stridently green and unashamedly humble vegetable will have you in fits of gastronomic ecstasy.
4 zucchini, grated and squeezed of their excess liquid
1 red onion, sliced thinly
3 cloves garlic, peeled and grated
4 eggs, beaten
A handful of fresh…Read More