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From a series of recipes by Xali: Flax and Chia with Nuts, Yoghurt & Berries

<p dir="ltr">Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause.</p> <p dir="ltr">Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn &amp; Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back. </p> <p dir="ltr">The flax &amp; chia is a very therapeutic mucilaginous remedy for the intestines as the soaked seeds will help to lubricate the intestines. This helps to repair the mucous membranes and reduce the symptoms of heat and inflammation in the body.</p> <p dir="ltr"><strong>Serves:</strong> 1</p> <p dir="ltr"><strong>Ingredients:</strong></p> <p dir="ltr">● ¼ cup chia seeds, soaked in ½ cup of water for 15 mins</p> <p dir="ltr">● ¼ cup flax seeds, soaked in ½ cup of water for 15 mins</p> <p dir="ltr">● ¼ cup blueberries</p> <p dir="ltr">● ¼ plant based yogurt or dairy if preferred</p> <p dir="ltr">● 1 tbsp mixed nuts</p> <p dir="ltr">● ¼ tsp ground cinnamon</p> <p dir="ltr">● 2 whole mint leaves</p> <p dir="ltr">● 2 whole edible flowers, optional</p> <p dir="ltr"><strong>Method:</strong></p> <p dir="ltr">1. Soak chia and flax in 1/2 cup water for about 15 mins, or use ½ cup of Mucilaginous remedy for the intestines recipe.</p> <p dir="ltr">2. In a serving bowl, add soaked chia and flax seeds, berries, yoghurt and mixed nuts.</p> <p dir="ltr">3. Sprinkle with cinnamon and garnish with mint and edible flowers if desired.</p> <p><span id="docs-internal-guid-0046398a-7fff-deb5-a800-5056d867ffdd"> </span></p>

Food & Wine

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Greek yoghurt vs ‘regular’ yoghurt: Which one is healthier?

<p>Once a rare option, Greek yoghurt has become as popular as its regular counterpart today. Fans praise Greek yoghurt as not only the tastier of two, but also the healthier alternative. But what does science say about this claim?</p> <p>While both yoghurts are made of the same ingredients – milk and live cultures – Greek yoghurt is strained more extensively to remove most of whey liquid, lactose and sugar, creating a thicker, more concentrated product.</p> <p>Because of this, Greek yoghurt can have up to twice as much protein as the regular version while cutting the sugar and sodium content by half. The removal of whey liquid also means that the sweet aftertaste is taken out, giving the yoghurt a stronger, tangier flavour.</p> <p>“For someone who wants the creamier texture, a little bit of a protein edge and a sugar decrease, going Greek is definitely not all hype,” registered dietitian Dawn Jackson Blatner told <span><a href="https://health.usnews.com/wellness/food/articles/greek-yogurt-vs-regular-yogurt-which-is-more-healthful"><em>US News</em></a></span>.</p> <p>However, Greek yoghurt packs more in the fat department. According to dietitian Carol Aguirre of Nutrition Connections, a serving size of Greek yoghurt can have <span><a href="https://www.businessinsider.com.au/whats-the-big-deal-about-greek-yogurt-2018-11?r=US&amp;IR=T">10 grams of fat with 7 grams of it being saturated fat</a></span>, while regular yoghurt contains 8 grams of fat with 5 grams saturated.</p> <p>Regular yoghurt also has higher levels of calcium, minerals and probiotics thanks to the less strenuous straining process.</p> <p>Both yoghurts can be a great addition to your diet – but the one to put in your shopping cart depends on your dietary and taste preferences.</p>

Body

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Enjoy a nutritious roasted whole cauliflower with tahini yoghurt and chermoula

<p><span style="font-weight: 400;">A spectacular yet simple dish of roasted cauliflower that’s complimented with creamy yoghurt and a vibrant, lemony and herbaceous chermoula dressing. The addition of pickled red onion finishes the meal perfectly.</span></p> <p><strong>Serves</strong>:<span style="font-weight: 400;"> 4</span></p> <p><strong>Benefits</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">ENERGY BOOSTING</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">HEALTHY DIGESTION</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">PURELY DELICIOUS</span></li> </ul> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 whole cauliflower</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">extra virgin olive or avocado oil to drizzle</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">generous pinch of sea salt</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 red onions, thinly sliced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 lemons, juiced </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">500 ml (2 cups/16 fl oz) thick Greek yoghurt </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons tahini</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">pomegranate and pistachio to garnish</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">chermoula (see below)</span></li> </ul> <p><strong>Method</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">PREHEAT your oven to 200°C (400°F) fan-forced.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">DRIZZLE cauliflower with a generous amount of olive oil and season with sea salt.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">ROAST for 45 minutes until golden and slightly charred on the surface, then remove from the oven. Combine red onion, the juice of 2 lemons and a pinch of salt. Massage through and allow to pickle for 15 minutes.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">COMBINE yoghurt and tahini then spread onto a serving platter and top with the whole roasted cauliflower. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">DRIZZLE over a little chermoula dressing and garnish with pickled red onion, pomegranate and pistachio. Serve and enjoy.</span></li> </ul> <p><strong>Inspiration</strong></p> <p><span style="font-weight: 400;">Cranberries can be used in place of pomegranate. Add a handful of chopped green olives and capers. Serve with yoghurt flat bread or with good crusty rye sourdough.</span></p> <p><strong>Chermoula</strong></p> <p><span style="font-weight: 400;">This herbaceous chermoula dressing makes the perfect accompaniment to your roasted cauliflower. Any leftovers can be used as a pasta sauce or salad dressing.</span></p> <p><strong>Makes</strong>:<span style="font-weight: 400;"> 1 Jar</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch coriander (cilantro), chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch parsley, chopped</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ lemon, juiced</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 clove garlic, smashed</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">60 ml (• cup/2 fl oz) extra virgin olive or avocado oil</span></li> </ul> <p><strong>Method</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">COMBINE coriander, parsley, lemon juice, garlic and olive oil.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">BLEND until smooth, adding more olive oil if required for consistency. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">SERVE and enjoy with roasted cauliflower.</span></li> </ul> <p><em><span style="font-weight: 400;">This recipe is from Teresa’s new plant-based cookbook ‘</span><a href="https://j7rr69opun380owk-2321186860.shopifypreview.com/products_preview?preview_key=99280db5e6f397e27a240c3507413de4"><span style="font-weight: 400;">Earth To Table</span></a><span style="font-weight: 400;">’ for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See</span><a href="https://www.meatfreeweek.org/"> <span style="font-weight: 400;">meatfreeweek.org</span></a><span style="font-weight: 400;"> to sign up.</span></em></p> <p><em><span style="font-weight: 400;">Teresa Cutter, founder of</span><a href="https://thehealthychef.com/"> <span style="font-weight: 400;">The Healthy Chef</span></a><span style="font-weight: 400;">, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her</span><a href="http://www.thehealthychef.com/"> <span style="font-weight: 400;">website</span></a><span style="font-weight: 400;"> and in her</span><a href="https://thehealthychef.com/pages/cookbooks"><span style="font-weight: 400;"> Cookbooks</span></a><span style="font-weight: 400;">,</span><a href="https://itunes.apple.com/app/apple-store/id1019047858?mt=8"> <span style="font-weight: 400;">Healthy Recipes App</span></a><span style="font-weight: 400;">,</span><a href="https://itunes.apple.com/au/book/id1029254909"> <span style="font-weight: 400;">eBooks</span></a><span style="font-weight: 400;">,</span><a href="https://www.facebook.com/healthychefteresacutter/"> <span style="font-weight: 400;">Facebook</span></a><span style="font-weight: 400;"> and</span><a href="https://www.instagram.com/teresacutter_healthychef/"> <span style="font-weight: 400;">Instagram.</span></a></em></p>

Food & Wine

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Man assaults Leigh Sales with tub of yoghurt during speech

<p>An audience member has been removed for throwing a tub of yoghurt at ABC journalist Leigh Sales during a speech she was making in Perth on Sunday.</p> <p>The<span> </span><em>7:30</em><span> </span>host was making a speech for the Disrupted Festival of Ideas at the State Library of Western Australia when the 49-year-old threw the tub of yoghurt.</p> <p>Sales was shocked as a tub of yoghurt struck the lectern in front of her.</p> <p><a rel="noopener" href="https://www.dailytelegraph.com.au/subscribe/news/1/?sourceCode=DTWEB_WRE170_a&amp;dest=https%3A%2F%2Fwww.dailytelegraph.com.au%2Fnews%2Fnsw%2Fabc-journalist-leigh-sales-continues-speech-after-man-throws-tub-of-yoghurt-at-her%2Fnews-story%2F20cb240d9a63117a370658578ffdc4bf&amp;memtype=registered&amp;mode=premium&amp;v21suffix=57-a#command-form" target="_blank"><em>The Daily Telegraph</em></a> reported the contents of the tub “sprayed her legs, the stage and the curtains behind her”.</p> <p>However, Sales has reported that she is “totally fine!” in a tweet.</p> <blockquote class="twitter-tweet" data-lang="en-gb"> <p dir="ltr">Oh dear, have just landed from the Perth-Syd flight to a kerfuffle over something minor - thanks for the concern, I'm totally fine! Just relieved everyone at the festival was okay and thank you to security, police, audience etc.</p> — Leigh Sales (@leighsales) <a href="https://twitter.com/leighsales/status/1155425339914350592?ref_src=twsrc%5Etfw">28 July 2019</a></blockquote> <p>She also spoke to <a rel="noopener" href="https://www.smh.com.au/national/man-charged-after-throwing-yogurt-at-abc-s-leigh-sales-20190728-p52bjy.html" target="_blank"><em>Sydney Morning Herald</em></a> about the incident.</p> <p>"It's all fine, I'm relieved it was nothing more sinister than yoghurt and that nobody in the audience was hurt," Sales said.</p> <p>A spokesman for The State Library of Western Australia said that security and police were on the scene.</p> <p>“We can confirm that a member of the public threw a small tub of yoghurt in Leigh Sales’ direction," the spokesman said. "She reacted remarkably professionally and the show went on.”</p> <p>The incident was recorded on the State Library of Western Australia’s Facebook page as they were live streaming the event.</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FStateLibraryWA%2Fvideos%2F571304376734454%2F&amp;show_text=0&amp;width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p>

News

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"Completely put me off": Woman finds sharp object in popular yoghurt sold at Woolies

<p>A Melbourne woman has reported finding a sharp foreign object in a yoghurt she had bought at Woolworths.</p> <p>Sheridan Tomkinson was enjoying her breakfast this morning when she felt something strange in her mouthful of yoghurt.</p> <p>“As I started eating this at my desk at work, I felt something unusual in my mouth and it’s a f***ing piece of metal,” she wrote on the supermarket’s Facebook page alongside a picture of the strange object.</p> <p>“Suffering a major toothache at the moment with my wisdom teeth, and chewing on this thing made it feel worse.</p> <p>“Good one Woolworths and Chobani, I was really enjoying my yoghurt until this completely put me off.”</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fdailytelegraph%2Fposts%2F10156108004486105&amp;width=500" width="500" height="487" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Other social media users expressed their disgust and encouraged Tomkinson to lodge a complaint. </p> <p>“Make sure you put a big complaint in that’s terrible imagine [if] it was a little child,” one wrote.</p> <p>“Not buying [C]hobanis anymore,” another added.</p> <p>Woolworths responded to the post, commenting: “We’re very concerned to see this. Thank you for letting us know your details. Our team will be in contact with you today.”</p> <p>The supermarket giant told <a href="https://www.news.com.au/finance/business/retail/research-reveals-blatant-gender-tax-added-to-aussie-staples/news-story/8bd48e80c32b2df80cdc72fdd068ba09"><em>news.com.au</em></a> that it had communicated the issue to Chobani. </p> <p>“The details have been reported to the supplier who makes the product, and we stand ready to assist them as they investigate the matter,” the Woolworths spokesperson said.</p> <p>“We’re not aware of any other reports of a similar nature about this product at this time.”</p> <p>Chobani has not commented on the matter.</p>

Money & Banking

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Simple grilled halloumi and kale salad with tahini yoghurt dressing

<p>Try this simple kale and halloumi salad topped with a delightful yoghurt dressing, so it's still packed with flavour.</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><strong>For the kale salad</strong></p> <p>100g kale leaves</p> <p>½ teaspoon sea salt</p> <p>30g blanched almonds</p> <p>1 avocado, peeled, de-stoned and cut into chunks</p> <p>4 spring onions, thinly sliced</p> <p>100g radishes, thinly sliced</p> <p>1 pomegranate, seeds</p> <p>2 teaspoons sesame seeds</p> <p>2 teaspoons black sesame seeds</p> <p><strong>For the halloumi</strong></p> <p>1 teaspoon turmeric</p> <p>1 teaspoon hot smoked paprika</p> <p>3 tablespoons extra virgin olive oil</p> <p>200g halloumi, cut into 1cm-thick slices</p> <p><strong>For the tahini yoghurt dressing</strong></p> <p>25ml tahini</p> <p>100ml Greek yoghurt</p> <p>½ a lemon, juice and zest for garnish</p> <p>Sea salt</p> <p><strong>To serve</strong></p> <p>2 tablespoons extra virgin olive oil</p> <p><strong>Directions</strong></p> <p>1. Prep the kale by removing stalks and thick stems, and cut or tear into bite-size pieces. Put the leaves into a large mixing bowl and add the salt, crushing it between your fingers.</p> <p>2. With both hands, massage the leaves with the salt for a minute or two; it will suddenly feel much softer in your hands.</p> <p>3. Add all the other ingredients, mix together and set to one side.</p> <p>4. Turn your grill to its hottest setting. Put the turmeric, paprika and oil into a little bowl and mix. Add the halloumi and coat in the spices and oil.</p> <p>5. Place the halloumi on a baking sheet and pop under the hot grill. Allow to cook for 3 to 4 minutes, then turn over and cook for another 3 to 4 minutes. Turn off the grill but leave the baking sheet under it to keep warm.</p> <p>6. For the dressing, put all the ingredients into a bowl and mix with a whisk.</p> <p>7. To serve, divide the salad between two bowls, add some dressing and top with warm halloumi and an extra drizzle of oil.</p> <p><em>This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet by Dr Aseem Halhotra &amp; Donal O'Neill</a>, Penguin Books, RRP $24.99. </em><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/grilled-halloumi-and-kale-salad-with-tahini-yoghurt-dressing.aspx">Wyza.com.au.</a></em></p> <p> </p>

Food & Wine

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Banana & mango frozen yoghurt pops

<p>With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself!</p> <p><strong>Makes:</strong> 8</p> <p><strong>Prep:</strong> 15 mins + overnight freezing </p> <p><strong>Ingredients:</strong></p> <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> <p><em>Recipe and image courtesy of <span><a href="https://australianbananas.com.au/">Australian Bananas</a></span>.</em></p>

Food & Wine

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Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

<p>“Buckwheat should perhaps be given a new name as it is not a wheat at all, nor a grain. It’s a seed of a plant related to rhubarb. It’s gluten free, high in protein and full of micronutrients, including iron, magnesium, potassium and zinc. In these crepes the nutty flavour of buckwheat is enhanced by the coconut milk, and the roasted rhubarb is so good it’s worth having as much for dessert as for breakfast. Don’t leave out the cinnamon with the yoghurt, and I do recommend that you taste before you add any honey – the acidity of natural yoghurts can vary considerably between brands and you may find you don’t need any additional sweetness,” writes Maggie Beer in her new book Maggie’s Recipes for Life.</p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients: </strong></span></p> <ul> <li>500 g rhubarb, leaves and bases discarded</li> <li>2 tablespoons lightly packed (40 g) soft brown sugar</li> <li>Finely grated zest and juice of 2 oranges</li> <li>2 tablespoons extra virgin olive oil</li> <li>Cinnamon yoghurt</li> <li>3/4 cup (200 g) thick natural probiotic yoghurt</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon raw honey (optional)</li> </ul> <p><em>For the crepe batter</em></p> <ul> <li>300 ml full-cream milk, or milk of choice, plus extra if needed</li> <li>2 free-range eggs</li> <li>30 g linseeds</li> <li>2 tablespoons pepitas (pumpkin seeds)</li> <li>2 tablespoons sunflower seeds</li> <li>1 tablespoon sesame seeds</li> <li>⅔ cup (100 g) light buckwheat flour (see note)</li> <li>Pinch of sea salt flakes</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Rinse the rhubarb stalks well, then cut into 5 cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.</li> <li>Preheat the oven to 160˚C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from the oven, uncover and set aside to cool.</li> <li>To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.</li> <li>To make the crepe batter, whisk together the milk and eggs, then set aside.</li> <li>Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.</li> <li>Heat a 24 cm frying pan with a little olive oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.</li> <li>To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.</li> </ol> <p>Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe.</p> <p><img width="149" height="199" src="https://oversixtydev.blob.core.windows.net/media/44492/image__149x199.jpg" alt="Image_ (10)" style="float: right;"/></p> <p><em>This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

Food & Wine

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Spiced lamb skewers with pomegranate yoghurt

<p>These lamb tender spiced lamb skewers are the perfect meal in cold weather. Before you even have a taste, the aromatic smell will have you and everyone you are cooking for sold.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 bamboo skewers, soaked in water overnight</li> <li>400g lamb mince</li> <li>2 tsp crushed garlic</li> <li>1 tsp pomegranate molasses</li> <li>Mint leaves to serve</li> <li>Pomegranate seeds to serve</li> </ul> <p><em>For the spice mix</em></p> <ul> <li>1 tspground cumin</li> <li>2 tsp ground oregano</li> <li>1 tsp sumac</li> <li>1 tsp paprika</li> <li>½ tsp sea salt</li> <li>Pinch ground black pepper</li> </ul> <p><em>For the pomegranate yoghurt</em></p> <ul> <li>½ cup (125g) plain yoghurt</li> <li>2 tbsp pomegranate molasses</li> <li>2 tbsp chopped fresh mint</li> <li>1 tsp sumac</li> <li>1 tbsp <span style="text-decoration: underline;"><strong><a rel="noopener" href="http://www.fountainsauces.com.au/fountain-products-variety.php" target="_blank">Fountain Thick Mint</a></strong></span> Sauce</li> <li>Salad of your choice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Combine lamb with garlic, pomegranate molasses and spice mix.  Mix well.  With damp hands shape lamb around skewers and refrigerate for 30 minutes to set before cooking.</p> <p>2. Combine yoghurt, pomegranate molasses, mint, sumac and thick mint sauce.</p> <p>3. Pre-heat a barbeque hot plate to medium. Add the skewers and cook for 4 minutes, then turn and cook for a further 4 minutes or until cooked through.</p> <p>4. Serve with yoghurt sauce, pomegranate seeds, mint and salad. Drizzle a bit more pomegranate molasses over lamb skewers.</p> <p><em>Recipe courtesy of <span style="text-decoration: underline;"><strong><a rel="noopener" href="https://www.facebook.com/FountainSauces/?fref=ts" target="_blank">Fountain</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Bengal chickpea curry with yoghurt

<p>This fresh, fragrant curry gets its flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, turmeric and fenugreek seeds is revived with creamy yoghurt, all on a bed of pillowy rice. Divine!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Two teaspoons olive oil</li> <li>1/2 brown onion, finely sliced</li> <li>Two tablespoons Bengal curry paste</li> <li>400g sweet potato, cut into 2cm cubes</li> <li>Zucchini, cut into 1 cm thick chunks</li> <li>400g or 1 tin of chickpeas, drained &amp; rinsed</li> <li>1/4 cup warm water</li> <li>100g Greek yoghurt</li> <li>3/4 cup basmati rice, rinsed well</li> <li>Three cups water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for three minutes, or until soft.</li> <li>Add the Bengal curry paste and cook, stirring, for one minute, or until fragrant.</li> <li>Add the sweet potato and zucchini and cook, stirring, for five minutes, or until just tender. Add the chickpeas to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes, or until the sweet potato is tender. Remove the pan from the heat and stir through half of the Greek yoghurt.</li> <li>Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.</li> <li>To serve, divide the rice and curry between bowls.</li> <li>Dollop with the remaining Greek yoghurt. Enjoy!</li> </ol> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <div></div> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Shortbread fingers with strawberry and lime coulis

<p>This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p>Shortbread</p> <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> <p>Coulis:</p> <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> <p>To serve:</p> <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd / Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a></strong></em></span></p>

Food & Wine

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7 ways to use yogurt that’s about to expire

<p>The overstocking impulse seems to come from a good place— especially when it’s healthy food. However, it’s a habit that often leads us to resentfully scooping spoiled yoghurt into the kitchen bin.</p> <p>Luckily, there’s a way not to let it go to waste, and it doesn’t involve choking it down when you’re full. <span style="text-decoration: underline;"><strong><a href="http://food52.com/blog/14227-9-ways-to-put-your-yogurt-dregs-to-good-use" target="blank">Food 52</a></strong></span> gathered up some fantastic ideas for ways to use yogurt in creative cooking ways.</p> <p><strong>1. Make coffee</strong></p> <p>Yogurt will give coffee a consistency like a coffee milkshake or a caffeinated smoothie.</p> <p><strong>2. Pasta sauce</strong></p> <p>You can either use it to replace sauce entirely for pasta dishes, or, add it to risotto or pan sauces when you make steaks or curries.</p> <p><strong>3. Fluffy pancakes</strong></p> <p>Added to pancake mix, yoghurt gives the end result a light, airy, not-too-sweet kick.</p> <p><strong>4. Salad dressing</strong></p> <p>Yogurt’s perfect for making salad dressings, especially creamy ones like blue cheese.</p> <p><strong>5. Create your own sweets</strong></p> <p>Just squeeze drops out of a plastic baggie onto a baking tray and freeze. You can dress up the frozen pieces with chocolate, sprinkles, or whatever you like.</p> <p><strong>6. For baking</strong></p> <p>Yoghurt is a fantastic, healthy substitute for butter, shortening, and eggs in recipes for cakes and quick breads.</p> <p><strong>7. Spread on burgers and sandwiches</strong></p> <p>Yoghurt is especially good paired with lamb burgers, but works just as well as a general mayonnaise substitute.</p> <p>Have you tried any of these? Let us know in the comments below. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/toxic-items-in-your-home/"><em>10 toxic items in your home that might surprise you</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/how-to-stop-crying-when-chopping-onions/"><em>How to stop crying when chopping onions</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/home-garden/2016/05/kitchen-tricks-foodies-will-love/"><em>16 kitchen tricks foodies will love</em></a></strong></span></p>

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Roasted honey pears with yoghurt

<p>The bold flavours of the honey pears combine perfectly with the sweetness of the yoghurt to make a dessert that’s incredibly hard to put down. Delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cup honey</li> <li>½ cup water</li> <li>2 pears, cut into eighths</li> <li>¼ cup raisins</li> <li>1 cinnamon stick</li> <li>400g vanilla yoghurt</li> <li>2 tablespoons natural flaked almonds, toasted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, combine honey and water in a small roasting pan.</li> <li>Add pears, raisins and cinnamon.</li> <li>Cover pan tightly with foil and roast at 200⁰C for 20 minutes.</li> <li>Remove foil and turn the pears.</li> <li>Roast, uncovered, for a further 10 minutes or until pears are caramelised and tender, basting with syrup during cooking.</li> <li>Spoon yoghurt into serving bowls, top with warm pears and sprinkle almonds.</li> </ol> <p>How good does that sound? What’s your favourite recipe to try with pears? Is there anything you’d add to the recipe above? Let us know in the comments below.</p> <p>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><span style="text-decoration: underline;"><strong>visit their site</strong></span></a> for more delicious food ideas.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/"><strong><em><span style="text-decoration: underline;">Pear, pomegranate and feta salad</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/apple-and-pear-strudel/"><strong><em><span style="text-decoration: underline;">Apple and pear strudel</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><span style="text-decoration: underline;"><em><strong>Flourless pear and almond cake</strong></em></span></a></p>

Food & Wine

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Yoghurt with red grapes, pepita and LSA

<p>If you’re someone who enjoys a nice Greek yoghurt of a morning, this simple recipe will transform your breakfast. Talk about a tasty way to start a day!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>1</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>200g Greek-style natural yogurt</li> <li>2 teaspoons LSA (linseed, sunflower, almond) mix</li> <li>1/3 cup red grapes, halved</li> <li>1 tablespoon pepita seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Retrieve a container or serving bowl.</li> <li>Dollop the yoghurt into the container.</li> <li>Sprinkle with LSA.</li> <li>Top the mixture with grapes and pepitas and enjoy!</li> </ol> <p>What’s do you think of this recipe? Do you have any other toppings you like to enjoy with your morning yoghurt, or suggestions to try?</p> <p>Share your thoughts in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <strong><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site</a></strong> for more delicious food ideas.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/"><span style="text-decoration: underline;"><em><strong>One minute lemon raspberry and yoghurt mug puddings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/diabetes-friendly-apple-and-cinnamon-breakfast-parfait/"><span style="text-decoration: underline;"><em><strong>Diabetes-friendly apple and cinnamon breakfast parfait</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/strawberry-cream-cheese-parfait/"><strong><span style="text-decoration: underline;"><em>Strawberry cream cheese parfait</em></span></strong></a></p>

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