Written by Catherine Saxelby
on Tuesday, 12 May 2015.
Tagged: Foodwatch Newsletter, Foodwatch website, newsletter, nutrition, Subscribe
The weather is getting cooler here in the southern hemisphere and our thoughts are turning to comfort foods. Those lovely warming and hearty meals that make you feel full and satisfied. That’s where legumes come in, they make great soups and tasty fibre-boosting additions to casseroles and family favourites like curries and pasta dishes.
Legumes are great for a whole host of reasons, not least that they improve the quality of the soil they grow in, but they're also a great source of protein, fibre and nutrients. Take a look at the May Foodwatch Newsletter and find out how legume savvy you are and how you can put these versatile foods to use in your kitchen.
Catherine Saxelby has the answers! She is an accredited nutritionist, blogger and award-winning author. Her award-winning book My Nutritionary will help you cut through the jargon. Do you know your MCTs from your LCTs? How about sterols from stanols? What’s the difference between glucose and dextrose? Or probiotics and prebiotics? What additive is number 330? How safe is acesulfame K? If you find yourself confused by food labels, grab your copy of Catherine Saxelby’s comprehensive guide My Nutritionary NOW!
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