The Big C

Vitamin C is hugely important – but just how important is it and to what extent should we be eating Vitamin C rich foods or loading up on supplemental Vitamin C?

The first thing to remember is that our bodies cannot produce Vitamin C by themselves, so we need to get a good daily dose via diet at the very least.

What is often forgotten about Vitamin C is that it holds several important functions in the human body. A few of these are:

  • It’s an anti-oxidant
  • Helps production of neurotransmitters and hormones
  • Forms collagen
  • Boosts immunity
  • Prevents cardiovascular disease

Vitamin C also benefits our bodies in the following ways:

  1. It works against nitrates and carcinogens (the nasty stuff we find in burnt/charred foods and processed meats like salami and other deli meats)
  2. It helps with the conversion of Phenylalanine to Tyrosine (which in turn allows us to regulate our metabolism, deal with stress and relax)
  3. It helps our bodies make Collagen, which is the stuff that makes our skin stretchy and allows it to appear youthful and radiant
  4. It works on the immune system by helping to produce anti-virals and increasing the integrity of the mucous membranes which help us filter out bacteria and viruses from entering the body
  5. It’s a great cardiovascular protectant. This means it decreases LDL’s (the bad cholesterol) by turning it into bile which also helps your digestion

So, 5 very important points. Unfortunately, Vitamin C is often branded as a one trick pony and simply known for its anti-oxidant properties.

If you can manage to eat Vitamin C rich foods on a regular basis, a supplement should not be necessary (especially not the conventional type we see in stores today).

Vitamin C rich foods are pretty easy to find and your best sources are:

  • Citrus Fruits (oranges, lemons, grapefruit etc.)
  • Kiwis
  • Tropical Fruits
  • Bell Peppers
  • Broccoli and Kale
  • Berries
  • Tomatoes

So in a nutshell – Vitamin C is hugely important for the human body. One of the easiest ways of supplementing your diet is by juicing a few citrus fruits with the AMCO Athena Juicer, available at leading kitchenware stores for just RRP $239.95. For specific stockists, contact Cambur on 03 8787 4200 or visit http://cambur.com.au

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Posted on February 8, 2012 by Tamar Leave a comment


Juicy News

I have a juicy secret. So juicy you’ll want to drink it.

I have fallen in love with a strong, sleek and fruitful woman. Her name is Athena.

The AMCO Athena Juicer (formerly known as the Orange X) is one of the latest juicers on the market, and the fruits of her labour have us completely and utterly amazed.

Athena is simple, uncomplicated. No power lead, no fiddly bits.

Athena is a low maintenance kind of gal. She will effortlessly press out the juice of oranges, grapefruits, lemons and limes without pulp or seeds. And with the additional fruit attachment, you can add grapes, berries, apples, pineapples, tomatoes and other soft fruits to the menu.

I had an opportunity to test this beauty out and she was so easy to use. My family went berry picking over the end of year break so I had some beautiful blueberries, blackberries and raspberries to work with. I was able to easily get the juice out without the pulp! Now that’s what I call juicing.

Athena’s full of it (vital nutrients, that is). So drink up!

Here’s Athena strutting her stuff in The Sunday Age newspaper, and in Modern Home magazine.

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Posted on January 11, 2012 by Robert Leave a comment


Detox Smoothie

Partied a little too hard at a few too many Christmas parties? (I say parties, as the weekend just past may or may not have involved me slipping unnoticed into an office Christmas party. Where I knew no-one. Good time). Anyway, there is always that tiny window between copious-amounts-of-drinking-and-eating-canapes-at-Christmas-parties and copious-amounts-of-eating-and-drinking-at-family-Christmas-gatherings-before-falling-in-a-tired-heap-of-turkey-and-champagne. And in this window, may I suggest you try out our Detox Smoothie? Great for cleansing your system, brightening your eyes and skin, and getting a big ol’ dose of Vitamin C, this ones a goodie.

 

Ingredients

100g peeled beetroot

100g peeled carrot

5g peeled ginger

100g strawberries

2 oranges

 

Method

Wash fruit and vegetables, (don’t peel, as all the best nutrients live right underneath the skin) and then place in juicer, pour over ice. Enjoy, and become your brightest self.

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Posted on December 21, 2011 by Robert Leave a comment


Christmas Recipes: New Tastes to Try

The holiday season is just about upon us, (14 more sleeps until the big man slides down the chimney, not that I’m counting…) So we thought we would compile our list of our favourite Christmas dishes for your taste buds. Perhaps you want to try something new on the Christmas table this year? Or maybe you want an easy-to-make dish that you can get the kids involved in. Either way, we have something for you. Read on, and try not to drool on your keyboard.

Gingerbread Christmas Baubles

A delicious and very cute way to decorate your Christmas tree, Gail from our office stole this recipe from a blog, but loves to recreate it every year.

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated plus 1 extra egg white
3 to 3 1/2 cups plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
300g (2 cups) pure icing sugar, sifted
Food colouring as desired

Method

1. Line 2 or 3 baking trays with baking paper

2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

3. Meanwhile, place egg whites in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing into separate bowls depending on the desired number of icing colours you want including one white just in case. Set aside.

4. Preheat oven to 180°C. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use cutters to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool and poke holes in top to loop string through. I used the pointy end of a Japanese chopstick (thinner at the bottom than Chinese chopsticks).

6. Place prepared icings in small plastic bags (or use bought icing pens). Cut a small hole in a corner of each bag. Pipe icing over bauble to decorate.

P.S. These will become soft if the weather is humid which may cause them to fall from the tree. I know this from first hand experience as yesterday was hum

Seriously Yum Chicken Curry and Rice Dish

Thanks to Liz’s Dad Jim, we’ve been give this delicious and ‘seriously yum’ chicken curry and rice dish. Thanks Jim!

2 onions
2 cloves garlic
3 tbls vegetable oil
6 chicken thighs
Copious amounts of Clive of India curry powder (apparently you can never have enough!)
½ – ¾ cup of basmati rice
Chilli flakes or finely diced fresh chilli (to taste)
Enough chicken stock to cover the entire dish (1-2 litres, just make sure you cover all the rice and chicken when they’re in the casserole dish)

Method

1. Finely slice two onions and two garlic cloves and gently fry them in a small amount of   vegetable oil until the onions are soft and translucent.

2. Purchase six chicken thighs. You could if you so desire cut up some chicken breasts and use these in addition to the chicken thighs.

3. Place the chicken thighs in a plastic bag with copious amounts of Clive of India curry powder. You cannot have enough curry powder. Make sure all the chicken thighs are fully coated and covered with the curry powder.

4. Place the chicken thighs (sliced chicken breast) in the frypan and gently brown on both sides. When browned remove these from the frypan.

5. Sprinkle frypan with a little bit more curry powder and oil. Add half to three quarters of a cup full of basmati rice to the frypan and gently simmer for a short period. This is to soak up all the curry powder flavour from the pan.

6. Add some chilli flakes or finely slice a chilli to give the dish a little bit more bite.

7. Return the chicken thighs, onions, chilli and garlic to the pan and mix well.

8. Place all ingredients in a casserole dish.

9. Generously cover all ingredients with chicken stock and place the casserole dish in your oven at 180°C.

10. Allow the dish to bake for approximately 30 min or until all the chicken stock has been fully absorbed by the rice. If the dish becomes a little bit dried out add some more chicken stock.

Christmas Biryani

Our intern Rory is from a Sri Lankan household, so his family likes to bring together their culture with more traditional Christmas dishes, such as baked ham and Christmas pudding. Yum! (And I digress, the above picture is not the actual dish. However we wish we did have it in the office right now!)

Ingredients (serves 4)
300g (1 1/2 cups) long-grain rice
40ml (2 tbs) olive oil
1 onion, finely sliced
2 garlic cloves, crushed
2 tsp grated fresh ginger
4 chicken breasts, cut into 2cm dice
1/2 tsp ground chilli
1 tsp ground cumin
2 cinnamon sticks
1/2 tsp ground turmeric
1 tsp ground coriander
6 fresh curry leaves (optional)*
150ml thick plain yoghurt
1 tsp white sugar
3 tbs sultanas
3 tbs slivered almonds, toasted
1/3 cup roughly chopped coriander leaves

Method

1. Cook the rice in salted water for 8 minutes, then drain and set aside.

2. Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes   or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.

3. Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine.

Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.

What are your favourite Christmas dishes? Do you stay traditional, or do you incorporate new flavours and different cultures into your Christmas dinner? Join the discussion over on our Facebook page!

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Posted on December 12, 2011 by Romy Leave a comment


How To: Dress the Perfect Christmas Table

Christmas is a mere 19 sleeps away, and that means only one thing: there is going to be a lot of food and drink consumed in the next few weeks. And for most people, you’ll either be overwhelmed with guests, or be overwhelming others with your presence.

If you’re the lucky bunch who got picked to host Christmas this year, we’ve found a lovely video from the gorgeous linen company AURA, which will show you how to style the perfect Christmas table.

Have a look, and while you’re at it you might enjoy Tracie Ellis’ design blog, which you can find here.

We’d love to see pictures of your Christmas table settings, and hear about and share your favourite Christmas recipes. Head on over to our Eat Drink Enjoy Facebook page to join the (highly food related) Christmas conversation.

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Posted on December 6, 2011 by Romy Leave a comment


Five Quick and Healthy Weeknight Meals

Weeknight meals can turn any masterchef into a crumpled heap of I-can’t-do-this on the floor. Often your days are so jam packed the last thing you feel like doing when you get home from work is cooking up a beautiful meal. Takeaway seems like an easy option. But takeaway is not good for your waistline or your heart, so we have conspired to bring you five quick and healthy meal ideas for your week ahead. Shopping will be a breeze when you have your menus planned and ready to go, and your evenings will be freer for you to enjoy.

No-Stir Tomato and Basil Risotto

One pan, no stirring and delicious? Sounds like my kind of meal!

What you’ll need:

1 tbsp olive oil
Knob of butter
1 red onion, finely chopped
400g risotto rice
150ml white wine
400g can chopped tomatoes
600ml hot vegetable stock
75g cream cheese
50g vegetarian Parmesan, grated
Handful fresh basil leaves

What you do:

In a saucepan, heat the oil and butter over a medium-high heat. Fry the onion for 5 minutes until soft. Add the rice, cook for a minute, then add the wine and bubble until absorbed.

Stir in the tomatoes and stock, season, reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed. Stir in the cheeses, take off the heat and stand for 5 minutes. Stir in the basil leaves and serve.

Fast Fish Cakes

These are super quick and easy, and the kids are guaranteed to love them! Pair them with some sweet potato chips and steamed broccoli with a squeeze of lemon for a healthy and filling meal.

What you’ll need:

5 ‘Tiny Taters’ (tinned cooked potatoes)
1 tin pink salmon
1 small white onion
Small handful of chopped parsley
1 clove garlic
1 tbls oil

What you do:

Place garlic, onion and potato in bamix jug and process with your bamix, using the ‘c’ blade. Remove excess skin and main bones from salmon and add to mixture. Add in parsley and mix. Using 2 soup spoons mould into patties and shallow fry each one on a medium heat. Serve with lemon and garnish with fresh dill and yogurt.

Char-Grilled Lamb Chops with Greek Salad

A perfect mid-week meal for a beautiful summer evening. Made even better by a chilled glass of Sav Blanc and someone else doing the grilling!

Salad: What you need:

3 small field tomatoes cut into wedges
1 continental cucumber, cut into chunks
¼ small red onion, sliced thinly
1 tbsp red wine vinegar
¼ cup extra virgin olive oil
100g feta
Couple of handfuls of rocket (for extra nutrients if you like!)

Lamb: What you need:

2 tsp dried oregano
2 tsp paprika
4 lamb forequarter chops
2 cloves garlic, finely chopped
1 tbsp olive oil

What you do:

Prepare the bbq to medium-high heat. (Yay for summer time outdoor meals!)

To marinade the lamb: Sprinkle the oregano, paprika, and garlic over the lamb. Drizzle 1 tablespoon of olive oil over the lamb and marinate for 10 minutes at room temperature.

Season lamb with salt and pepper on both sides, drizzle 1 tablespoon of oil over the lamb then place on the hot char grill barbecue and cook for 3-4 minutes on each side or until just pale pink in the centre. Remove from the char grill and rest for 3-4 minutes.

Meanwhile, prepare the Greek salad: In a large mixing bowl, combine the tomatoes, cucumbers and onion.

In a separate mixing bowl, whisk the vinegar and slowly drizzle in the olive oil, season to taste with salt and pepper. Toss the salad with enough of the vinaigrette to coat and season to taste with salt and pepper.

Divide the salad among 4 serving plates. Top each salad with a grilled lamb chop and crumble the feta cheese over the salads. Drizzle some of the remaining vinaigrette over the lamb and salad and serve.

Asian Greens and Noodle Stir Fry

This yummy and easy to make dinner is fast, fresh and healthy. And the kids will be happy because of the oodles and oodles of squiggly noodles!

What you need:

2 tsp vegetable oil
1 clove garlic, crushed
1 bunch pak choy trimmed, washed and chopped
1 bunch baby choy sum trimmed, washed and chopped
1 bunch buk choy trimmed, washed and chopped
¼ cup light soy sauce
¼ cup oyster sauce
¼ cup water
1 tsp sesame oil
800g hokkien thin fresh noodles, soaked in boiling water to separate
¼ cup coriander leaves
425g tin of Tuna in spring water (optional)

What you do:

Heat oil in a frypan or wok over high heat and add garlic, stir fry for 30 secs, add red capsicum and stir fry for 1 min. Add pak choy, baby choy sum and buk choy, toss until wilted.

Combine soy sauce, oyster sauce, water and sesame oil in a jug. Pour over vegetables and add noodles, toss for 3-4 mins until heated through. Sprinkle with coriander to serve.

Eggplant and Basil Pizza

Perfect for a Friday night dinner – healthier than a takeaway and something that you can get the kids involved in too, if you feel that way inclined.

What you need:

1 tbsp olive oil, plus extra for drizzling
400g can tomatoes, drained and chopped
2 prepared pizza bases
6 – 12 slices char-grilled eggplant (depending on how much or little you like on your pizza)
2 fresh tomates, sliced
150g buffalo mozzarella thinly sliced
12 basil leaves coarsely torn

What you do:

Preheat oven to hot, 220°C. Line two baking trays with baking paper.

Heat oil in a large frying pan on high. Cook tomatoes for 3-4 mins until slightly thickened, stirring from time to time. Season to taste and set aside.

Place the pizza bases on prepared trays. Spread each with about 1/4 cup of the tomato sauce. Top each with eggplant, fresh tomato and mozzarella. Drizzle with a little extra oil.

Bake pizzas for 5-10 mins or until bubbling and starting to brown around edges. Transfer to a cutting board and scatter with basil leaves. Cut pizzas into wedges to serve.

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Posted on November 29, 2011 by Romy Leave a comment


Top Tips for A Healthy Summer!

We all love nothing more than a summer’s day at the beach or by the pool. Pack your book, a picnic, the family or a few good friends and you’re set for a day of sunshine, swimming, sand and good times. But summer brings with it dry skin, dry hair and potential sunburn. Not ideal. So here are our top tips for a safe and enjoyable day in the sun.

Sun Protection Factor

This seems like a rather obvious one. But it is one that can never be stressed too much. And not only sun block, but other sun protection is necessary too. Try ideas like sitting under a big beach umbrella to avoid the midday sun, wearing a hat, sunglasses and even a kaftan or light t-shirt to protect your skin from unnecessary sun exposure. Nobody wants leathery skin now do they? Over-exposure to the sun (even when wearing sunscreen) will increase the rate at which your skin ages, meaning older-looking skin sooner. Not amazing. Always apply your sun block at least 20 minutes before you actually get in the sun, and remember to wear loose protective clothing whenever possible. Enjoy 20 minutes of tanning time and then cover up!

Hydrate

Hydration is super important from the inside out. First of all, make sure you’re drinking water continuously throughout the day to avoid heat stroke and dehydration. We have found the Aladdin water bottles to be the perfect summer accessory (and they are BPA free too. Bonus!) Once you get home you’re going to need to tame that amazing by-product of a day on the beach – dry hair and skin. Have a shower and wash your hair. Once you’re out the shower apply a nourishing and rich hair mask, which we would recommend leaving in overnight. Tie your hair into a tight knot on top of your head and don’t give it a second thought. Whilst your hair is soaking up the goodness, pop on a hydrating face mask as well, to soothe and nourish your sun-soaked skin. Something with rosehip or honey in it is super hydrating. Top this off with a decadent moisturising all-over body cream. Heaven!

Keep Meals Light and Fresh

Delight in the best produce summer has to offer and enjoy fresh salads, juices and light meals. Enjoy your vegetables Italian style at your next summer barbecue – lightly steam them and then drizzle in olive oil, lemon juice and a sprinkle of salt. We promise these are not steamed vegies like the ones you were force-fed as a child! One of our favourite summer salads is a quick and easy Asparagus and Broccoli salad. Try it out at home with a side of boiled baby potatoes sprinkled with parsley and olive oil, and fish, steak, or our favourite Cajun chicken tenderloins.

Asparagus and Broccoli Salad

1x head of broccoli, broken into florets

2x packs of asparagus (about 20 spears), sliced into thirds

1x lemon

Olive oil

Salt

Steam your broccoli for about 5 minutes, or until just cooked. Steam asparagus for one minute. Mix them together. Squeeze the juice of one lemon over broccoli and asparagus, drizzle about 2 tablespoons of olive oil and a big-ish pinch of salt to taste.

Easy and delicious!

 

Frozen Fruit

Forget icy-poles from the Milk Bar, this summer make your own frozen treats using fresh fruit. Add small chunks of watermelon to homemade icy-poles, or pop whole grapes into the freezer for a refreshing and sweet summer treat. The kids (and adults alike) will go crazy for these frozen delights, and yes – they’re a healthy snack! Keep ‘em coming.

 

Enjoy an Outdoor Workout

Working out in summer can sometimes be a bit of a chore. It’s hot and the gym is busy. Make the most of the good weather by getting up early and going for a walk or run, doing some meditation, or early-morning beachside yoga. Try cycling to work to incorporate your exercise into your commute – 2 birds, one stone, that old chestnut. Whatever you do, taking it outside will definitely make it even a little bit more fun.

 

What are your top summer health and wellness tips? Do you have a delicious summer salad you can share with us? Or a fun summer workout? Head on over to our Facebook page to continue the conversation and share your tips!

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Posted on November 22, 2011 by Romy Leave a comment


5 Tips for Springtime Entertaining (with recipes!)

Entertaining is fun all year round, but there’s something special about entertaining in the springtime. Lounging on the deck with friends on a warm spring night, having the family over for a light BBQ, hosting a dinner party that goes way into the night… and the list could go on. With spring in full bloom, here are some hot tips for fail-safe spring entertaining:

1.  Pick one or two colours and run with them. Creating a monochromatic table setting will set a common theme and will help get your guests into party mode.

2.  Go fabulously floral and create a garden party. Dress up your rolled dinner napkins by wrapping the stem of your favourite flower around the ring. Fresh cut flowers always do the trick. Instead of traditional place cards, write your guests’ names on small wooden garden stakes for a true garden feel.

3.  If our trusty Aussie sunshine don’t shine, bring the outside in. Splayd utensils are perfect for both indoor and outdoor entertaining and are probably the most iconic pieces of cutlery in the world. A spoon, fork and knife all in one, Splayds are ideal for scooping ice cream (into your mouth), slicing juicy watermelon and indulging in a fresh spring salad… all at once!

4.  Every spring party needs a fresh and fruity drink (both non-alcoholic and alcoholic of course). Our favourite is a quick, easy and super refreshing avocado smoothie. Simply combine 1 avocado, 1 cup milk, 1 cup ice cubes, 2 tablespoons sugar and ½ teaspoon of vanilla (makes 3 serves) and blend until smooth. Not only is it packed with flavour, but it’s also a good source of vitamins, fibre, potassium and good-for-you fats.

5.  A light and easy starter incorporating the freshest of spring’s fruits and veggies is a must. Keep it simple by serving a crisp fruit salad topped with ice cream, or try this: spinach, goats cheese, strawberries and balsamic dressing… your guests will be begging for more!

Enjoy x

Are you known as the entertaining queen or king amongst your family and friends? Share your tips with us here or on our Facebook page.

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Posted on November 15, 2011 by Robert Leave a comment


Cupcakes and Creativity

There’s never a bad time for cupcakes. And while we firmly believe every day should be cupcake day, we know that having a balance between sweet and savoury is best for our health (and waistlines).    Everything in moderation, or so we keep telling ourselves.

When we heard the words “RSPCA Cupcake Day”, there was no way we were missing out on a chance for a sweet treat in the office, while raising money for our animal friends. So on the weekend, we all got busy in the kitchen, creating cupcakes for our weekly Monday morning meeting. What better way to help the creative juices flow?

Nothing like cupcakes and a cup of tea for a touch of inspiration at work.

What gets you through your Monday mornings? Let us know via our Facebook page, Twitter or by commenting on this post.

 

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Posted on November 7, 2011 by Romy Leave a comment


Juice for health

Everyone who’s anyone seems to have either tried, or has talked about trying out the benefits of juicing. My juicing ‘story’ is from a 6-month period of my life, waking up to what sounded like a lawnmower in our kitchen, but what was in fact my dad making his favourite carrot and ginger juice for breakfast. He quickly got over the intensive cleaning involved and stopped juicing.

Celebrities such as Nicole Richie, Whitney Port and Gwyneth Paltrow, their personal chefs and trainers are all talking about how amazing freshly squeezed juices can be for your body. There’s carrot and ginger for clearing out your liver and aiding digestion, and the ever-popular ‘green smoothie’ that nutritionists don’t stop raving about. This is a combination of dark, leafy green vegetables (which do wonders for your body, packed-to-the-brim with vitamins A, C and K, folate, iron and calcium) and tasty fruits – to add sweetness and make ingesting all this goodness a bit easier to stomach.

Juicing is a great way to add antioxidants and vitamins to your diet, but you also need to be wary of juices that are purely fruit. A very clever nutritionist once told me (okay so I was watching the Today show and she was talking about it) that ‘no, you’re not likely to eat 5 or 6 oranges in one sitting, so why would you drink them in one juice?’ Good point.

So avoid the packed-with-6-oranges kind of juice, but go wild with the vegetables! A nice one to get started with is apple, beetroot, carrot and celery – and if you like a splash of ginger. The beetroot and carrot are chock-a-block full of healthy vitamins and nutrients, (as is the apple, which also adds sweetness and makes it more like a juice that you remember from your childhood – except not made from mixing water with sweet powder).

Want to try the super famous Green Smoothie at home? Here’s a recipe we think you may enjoy…

2 organic cucumbers (peel them if they’re not organic to avoid harmful pesticides)
2 handfuls of spinach or kale
3 stalks of celery
2 small apples or 1 pear
1 handful parsley

Juice them all together and drink up!

What is your favourite juice? Or do you have a juicing ‘story’? Let us know on facebook, twitter or by email – we’d love to share!

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Posted on October 16, 2011 by Robert Leave a comment