Anzac Biscuits Gluten Free

A very easy recipe to make and turns the traditional Anzac biscuit into a Gluten Free version. These biscuits are full of coconut and golden syrup with Quinoa replacing the oats.  Read More

By: Karen Abbey   -  In: Recipe   -  0   Comments

Easter Chocolate Baskets

This is a fun recipe to make for Easter, the same as making chocolate crackles but making baskets to hold Easter eggs. Great for anyone who would like a different Easter treat Read More

By: Karen Abbey   -  In: Menu Planning,Recipe   -  0   Comments

Nutrition Facts – Apricots

Apricots are a small fruit, the sweet flesh around a hard-stone Apricots contain sugar, some dietary fibre a small amount of protein and good source of carotene, potassium, copper, vitamin C and folic acid. Dried apricots contain more energy and fibre than fresh as they are dehydrated, quicker and easier to eat. Per 35g (10 halves) Energy 347kJ (83cal)  Protein 1g  CHO 22g Fibre 3.2g Calcium  16 mg Iron 1.6mg.

Apricots are a versatile ingredient for both sweet and savoury dishes. Some of the more popular dishes using apricots include apricot chicken, apricot lamb, apricots used in chicken stuffing and as part of salads. Popular sweet dishes are apricot pudding, pie and tarts. Apricots are just as good served with ice cream, custard and cream.

For more great content subscribe free the Nutrition & Catering Global Hub Newsletter www.nutritioncateringhub.com.au

 

By: Karen Abbey   -  In: Uncategorized   -  0   Comments

Milk fat what is the difference?

Milk is a nourishing food full of protein, vitamins, and minerals and there are many different types of milk to purchase and use in cooking. The variety of milk include Read More

By: Karen Abbey   -  In: Nutrition   -  0   Comments

High Water Foods

16 January, 2017

High Water Foods

Fluids are vital for life; the following are some suggestions on high fluid foods used in meal planning especially over the hotter months. Read More

By: Karen Abbey   -  In: Menu Planning,Nutrition   -  0   Comments

What is a food additive?

Packaged food labels can be hard to read and understand. Food additives can be natural or artificial substances that food manufacturers add to food to improve their appearance, consistency and palatability, to extend their shelf-life and aid processing methods. Food additives include:

• Preservative • Artificial or natural colouring • Flavouring both artificial and natural • Sweeteners • Anti-caking agents • Anti-foaming agent • Antioxidants • Emulsifiers • Flavour enhancers • Gelling agents, stabilisers and thickeners

All food additives must be listed on the label with the chemical name or number. Always read labels carefully and if they say “no artificial preservatives or additives” does not mean that natural additives are not present. For more great content Subscribe Free to the Nutrition & Catering Global Hub  Newsletters  www.nutritioncateringhub.com.au

 

By: Karen Abbey   -  In: Uncategorized   -  0   Comments

Hydration Over Summer

6 January, 2017

Hydration Over Summer

Drinking is important over summer to maintain hydration. Often, we can be poor drinkers, so it is important to Read More

By: Karen Abbey   -  In: Uncategorized   -  0   Comments

Salad Magic

8 November, 2016

Salad Magic

Salads are refreshing, easy to make and eat for summer. Salads are made from a wide variety ingredients, including vegetables, Read More

By: Karen Abbey   -  In: Menu Planning,Recipe   -  0   Comments

Dementia Strategies for Menu Planning

Often menu planning can be difficult for people with dementia due to their unpredictable eating behaviour. Therefore, it is important to have strategies for menu planning including Read More

By: Karen Abbey   -  In: Menu Planning   -  0   Comments

Blueberry White Chocolate Yogurt Cake

An excellent way to use up yogurt to make a delicious cake with ground almond.  This cake has blueberries and white chocolate scattered through it. Yogurt makes this cake moist and per slice has over 100mg of calcium. A Perfect cake to make for a treat, not only tasting great but also provides an excellent source of protein and calcium. This cake can be converted easily to gluten free by changing the flour. A full outline of this recipe is located in the Nutrition & Catering Global Hub Recipe Centre.

By: Karen Abbey   -  In: Uncategorized   -  0   Comments

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