I was recently in Melbourne and discovered this little gem of a spice and herb store in Carlton. It was started by two young women and has such interesting herbs, spices, peppers and the largest range of salt in Australia. They have an online store as well and are expanding into other areas. Hopefully, Brisbane is in their sights.
I know this is a food blog but sometimes I come across really exciting news on health.
Have a look at this video on how Smart Phones are saving lives. Dr. Eric Topol, Director of the Scripps Translational Science Institute
and Editor-in-Chief of Medscape Genomic Medicine and theheart.org in this series will detail the driving forces behind what he believes is
the biggest shakeup in the history of medicine.
I found some fresh, yummy different greens this week at Northey Street Markets. Collard greens are hard to find in Queensland but there they were at Northey Street Markets. Collard greens are vegetables that are members of the cabbage family and close relatives to kale. It's very important not to overcook collard greens. Like other
cruciferous vegetables, overcooked collard greens will begin to smell sulfurous. To help collard
greens cook more quickly, evenly slice the leaves into 2cm
slices and the stems into 2 cm pieces. Let them sit for at least 5
minutes to bring out the health-promoting qualities and steam for 5
minutes. Serve with a dressing.
Chicory was also available grown right there at Northey Street Farm itself. Best steamed or flash fried in a wok. This is a slightly bitter herb and we need much more bitter tastes in our day to day consumption of food. When we eat more bitter in our diet, we are less inclined to crave sweet flavours.
My three granddaughters are very interested in cooking and eating. I'm so glad that I've had some small influence in their ingredient choices. Earlier this year, my eldest granddaughter took her domestic science teacher to task when she recommended using margarine. Her comments to teacher were "why would you use that when it's just one molecule away from plastic!!"!! On ya young lady
These girls have all done Kids in the Kitchen cooking class at the Powerhouse at New Farm which was heaps of fun. Unfortunately it's less value for money these days. The first two girls attended when another chef was in charge and they made fresh pasta with a sauce and salad and delicious dessert.
These days, they make pizza and green salad and no dessert and the price has tripled. Oh well, that's life.