How To Cook Brown Rice

The secret to cooking perfect brown rice lies in getting the water to brown rice ratio correct. Once you get that correct, it's only a matter of turning off the heat when the rice is done. The method I use to cook perfect brown rice every time is called the absorption method. I find it's the easiest and most consistent way to cook brown rice, and it eliminates the guesswork. Read more »

I've modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it's healthier and the results are so much better! I'm really pleased with the way these turned out. Better tasting and better for you! Now that's my kind of dessert! Actually, you could eat these muffins any time… they make a good snack (perfect for kid's lunch boxes – get some extra vegies into them without them realizing), if you're like me and can't eat a lot first thing in the morning they are lovely for breakfast with your morning coffee or tea. So without further ado, here's the recipe… Read more »

Polenta is a type of maize porridge made from ground yellow or white cornmeal (ground maize). The coarseness of the grind can vary depending on the dish and the region. Grits, for instance, which are popular in the Southern USA are made from a more coarsely ground corn meal. Originally polenta was a rather bland peasant food, a type of corn mush, commonly eaten since Roman times. But recently polenta has been popularized in more exciting and tasty recipes which make use of fried or grilled polenta combined with cheeses and tomato sauces. Read more »

Quinoa Salad

If you like couscous salads but are looking for something even healthier, and wheat-free this salad fits the bill. It's light on the digestive system, but filling. The quinoa provides lots of extra protein and fiber. Like couscous quinoa cooks very quickly, so it's an easy dish to prepare anytime. Read more »

Dried Quinoa

Quinoa is an ancient food that has been cultivated in the Andes mountains for at least 5,000 years. While it has been well-known in South America, it was virtually unheard of in North America until the 1980s. Considered sacred by the Incans, now it's hailed as a ‘super food', and has been classified as a ‘super crop' by the United Nations because of it's high protein content. Read more »