Bread pudding

A twist on the traditional bread and butter pudding. Great for a cold night, this easy to put together zero waste dish can be changed and twisted around to your liking. The example below is just a guide for what you can do. by Catherine Barclay | Serves 6 people

INGREDIENTS

4 cups

1/4 cup 1/4 cup 1/4 cup 1 Tbsp 1 Tbsp 1 tsp 1 cup 1/2 cup whole wheat brown bread (preferably a few days old), cut into small pieces ground linseed (flaxseed) maple syrup apple sauce vanilla essense ground cinnamon ground ginger raisins almond slivers zest from one lemon

METHOD

1. Preheat oven 180°C (350°F) 2. Cover a baking dish with the cut up bread 3. In a large bowl, combine all other ingredients and mix until blended. 4. Pour the liquid over the bread and allow to soak in for around 5 mins. 5. Bake in the oven for 30 mins

Back Issues Available

Autumn 2021 Winter 2021 Spring 2021 Summer 2021

Previous issues now on sale!

Whole Food Living has built to a solid resource base on plant-based eating. If you are missing backdate issues, or would like to gift some to a friend, then go to the link at right. Please note, this offer is only available while stocks last. By going through to our secure online checkout system you will receive a discount with the code. Additional postage costs may apply to international orders.

Go to wholefoodlivingmagazine.com and select Single Issues Discount Code winter22

Autumn 2022

Limited stock!

BUDDHA'S DELIGHT (LO HON JAI)

The dish is traditionally enjoyed by Buddhist monks who are vegetarians. Still, it has also grown in popularity throughout the world as an everyday dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients cooked in soy sauce-based liquid with other seasonings until tender.

In my version, I have eliminated the soy sauce preference for miso paste, which has less salt impact on your health than soy sauce, see tips pg. 59 The Dr Greger video on p61 discusses why Miso is a better option. by Catherine Barclay | serves 2 people

INGREDIENTS

3 sml 1/2

6 4 10 5 8

12 4 2 2 Tbsp 2 Tbsp 1 tsp 1 cup bok choy, sperate and half leaves bunch vermicelli, soaked for 5 mins shiitake mushroom, sliced thinly oyster mushrooms, sliced thinly enoki mushrooms tofu balls, halved dried wood ear mushrooms, presoaked in hot water snow peas, cut into halves baby corn, sliced lengthways garlic cloves, diced grated fresh ginger miso paste cornflour, dissolved in water veggie stock

METHOD

1. In a large pot, bring a small amount of the stock to boil and then blanch the bok choy just enough to soften but not to make them shrivel up, transfer out and set aside. 2. Use the stock to fry the garlic and ginger. Next, add all the mushrooms and fry for 1 min until almost soft. 3. Add the remaining stock with the tofu and vermicelli, and simmer for 1 min. 4. Place in the bok choy, snow peas and corn, then pour through the dissolved cornflour and allow the liquid to thicken. 5. Serve hot.

Let's keep it clean!

It’s always wise to wash all fruit and vegetables before eating, cutting or cooking.

Washing fruit and vegetables with soap, detergent, or commercial produce wash is not recommended. Do it under running water even if you don’t plan to eat the peel. When you cut, germs and or pesticides on the peel or skin can get inside.

Before preparing or eating, cut away any damaged or bruised areas, and dry your produce with a clean paper towel or tea towel.

Groups with a higher chance of food poisoning include those over 65 and children younger than five. Other vulnerable groups include people with weakened immune systems and pregnant women.

However, as a general rule, it is possible to split fruit and vegetables into two categories, commonly known as the dirty dozen and the clean 15. The dirty dozen are more susceptible to the retention of pesticide residue than the second group.

THE DIRTY DOZEN Apples Celery Capsicum Peaches Strawberries Nectarines Grapes Spinach Lettuce Cucumbers Blueberries Potatoes

THE CLEAN 15 Onions Sweetcorn Pineapples Avocado Cabbage Peas Asparagus Mangoes Eggplant Kiwifruit Melon Kumara / Sweet Potato Grapefruit Watermelon Mushrooms