You have probably heard of Sebago, Desiree or Kifler potatoes, but have you heard of the Carisma potato? This new variety of potato has just hit the shops riding on its claim to be the first low Glycemic Index (GI) potato. It is grown in South Australia and only available through Coles supermarkets. The potatoes have an oval shape, white skin similar to the Nadine potato and pale yellow-coloured flesh.
Here are my 10 best food preparation tips and tricks to make your cooking lighter, less stodgy, less oily with less salt, sugar and processed foods. Follow them and you'll find your cooking will be healthier for you - and you'll save time and money too.
Healthy cooking doesn't mean that you have to become a gourmet chef or invest in expensive cookware. Here I've categorised the 12 basic cooking methods for preparing foods in healthy ways without adding excessive amounts of fat or salt.
If you want to cook healthy meals, then the secret is to be organised. Here's how I manage to come up with healthy dinners most of the time. If you arrive home tired and hungry with nothing in the fridge or freezer, you are easy prey for take-aways and home-delivered fast food! Being organised also saves you time, money and stress. Follow my 7 steps to streamline your kitchen and make you more efficient.
Most of your existing recipes can be given a healthy makeover – you can cut the butter or oil, use plenty of garlic, ginger, lemon zest and fresh herbs instead of so much salt, trim the fat from meat or add chickpeas or soy beans for more fibre. It's easy when you know how.
Add these 20 superstars to your daily diet to give your body a recharge and help protect your future health. Identifying nutrient-rich, health-promoting star performers isn't difficult! What’s tough is narrowing it down to only this handful. Read why I’ve selected these and how they can benefit your health and wellbeing without adding weight.
Should everyday vegetables like carrots or broccoli be marketed the same way as fries? Do vegies need to be 'fun' if we want our kids to swallow them? Or should they just eat what they're given? It's a tricky issue for parents and food educators.
Who is Catherine Saxelby?
