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Healthier sweet potato and spelt carbonara

<p><em><span>Recipe by Magdalena Roze for Australian Sweet Potatoes</span></em></p> <p><span>I</span>’<span>ve made this recipe for one serve because it</span>’<span>s the perfect meal to make for one when you have leftover sweet potato mash or puree. To cook for more people, simply double, triple etc the quantities. It can</span><span> also be easily adapted for vegetarians by simply omitting the bacon. In this healthier version of carbonara, I</span>’<span>m using delicious sweet potato as a substitute for cream, and wholesome spelt pasta.</span></p> <p><em><span>Serves 1</span></em></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>100 grams spelt spaghetti</span></li> <li><span>1 tablespoon olive oil</span></li> <li><span>1 garlic clove, crushed</span></li> <li><span>30 grams bacon or pancetta, diced</span></li> <li><span>150 grams sweet potato, pureed</span></li> <li><span>30 grams parmesan cheese, grated</span></li> <li><span>1 whole free range egg, beaten</span></li> <li><span>Salt and pepper to season</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Cook the spelt pasta according to the packet instructions, usually around 10 minutes, and reserve 2 tablespoons of the cooking water for your carbonara sauce.</span></li> </ol> <ol start="2"> <li><span>In the meantime, place the olive oil in a frying pan on medium heat, add the garlic and bacon/pancetta, and cook for about 5 minutes or until it</span>’<span>s crisp and golden, then set aside.</span></li> </ol> <ol start="3"> <li><span>Put the sweet potato, parmesan, egg and half the pancetta/bacon in a bowl. When the pasta is ready, remove it from the water with tongs and place it into the bowl along with a couple of tablespoons of the cooking water. Using the tongs or a couple of forks, toss the pasta with all the ingredients until it</span>’<span>s well coated and all ingredients are well combined. The hot pasta will lightly cook the egg.</span></li> </ol> <ol start="4"> <li><span>Top with remaining bacon/pancetta, extra parmesan and a generous amount of sea salt and freshly cracked pepper.</span></li> </ol> <ol start="5"> <li><span>Enjoy!</span></li> </ol>

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Spelt and lupin blueberry hotcakes

<p><strong><em>Nutritionist and author of new book </em>Get Lean, Stay Lean<em>, Joanna McMillian explains why she loves this healthy recipe for spelt and lupin blueberry hotcakes.</em></strong></p> <p>I’m always looking for ways of improving the nutritional profile of recipes made with flour, while keeping the end result delicious. Lupin flour is well worth looking for with this in mind. Lupin is a legume, but it’s unusual in that it has a low carbohydrate content (less than 10 per cent dry weight) and is higher in protein than almost all other plant foods. It works really well when used to substitute some of the flour in a baking recipe or, as I have done here, to make hotcakes.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Juice and grated zest of 1/2 orange</li> <li>1 vanilla bean, split lengthways and seeds scraped (or 1 teaspoon vanilla paste)</li> <li>125g blueberries, plus extra to serve</li> <li>2 free-range or organic eggs</li> <li>375ml buttermilk (or mix half and half milk and natural yoghurt if you don’t have buttermilk)</li> <li>140g lupin flour</li> <li>1 tablespoon pure maple syrup</li> <li>140g spelt wholegrain flour (see note)</li> <li>2 teaspoons baking powder</li> <li>2 tablespoons extra virgin olive oil, plus extra for frying</li> <li>1/4 teaspoon iodised salt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Whisk together the eggs, extra virgin olive oil, buttermilk, orange juice and zest, vanilla seeds and maple syrup in a bowl.</li> <li>In a separate bowl, sift in the flours and add the baking powder and salt.</li> <li>Pour the wet ingredient mixture into the dry, and gently combine, taking care not to over-mix. Fold through the blueberries and set aside to rest for a few minutes.</li> <li>Preheat the oven to fan-forced 140°C (275°F/Gas 1).</li> <li>Heat a pancake pan or hotplate over medium heat and spray or brush with olive oil. Pour 60 ml (2 fl oz/1/4 cup) of the batter into the pan to form a circle. Depending on the size of your pan, you will be able to cook more than one hotcake at a time. Just ensure you leave enough room between hotcakes so they don’t stick together. Cook for 1–2 minutes until beginning to bubble and then flip. Cook for a further 1–2 minutes until a nice golden colour. Place on an ovenproof plate lined with paper towel and transfer into the oven to keep warm while you cook the remaining hotcakes. Repeat, until all the batter is used—this quantity makes 12 hotcakes. Be sure to place a sheet of paper towel between each layer.</li> <li>Serve the hotcakes topped with light cream cheese or ricotta and, if you like, a teaspoon of pure fruit spread or raspberry purée.</li> </ol> <p><em><img width="161" height="212" src="https://oversixtydev.blob.core.windows.net/media/35084/image__161x212.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan" style="float: right;"/></em></p> <p>Tip: Spelt is an ancient variety of wheat that is making a comeback, largely due to anecdotal accounts of people claiming they have problems digesting regular modern wheat, yet are fine with spelt. Any differences have not yet been conclusively confirmed in research, but I’m all for diversifying the grain types in our diets and if you do have trouble with wheat, why not try it? For those without any intolerances you can happily substitute a regular whole-wheat flour here—they’re certainly cheaper.</p> <p><em>Images and recipes from </em>Get Lean Stay Lean<em> by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p>

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Roasted cauliflower grain bowl

<p>Just because you’re keeping to healthy meal options, doesn’t mean they have to be flavourless and boring. Warm up with this recipe for a roasted cauliflower grain bowl – it’s as nourishing as it is delicious. </p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><em>Grain bowl</em></p> <ul> <li>200g cooked spelt (90 g uncooked)</li> <li>150g cauliflower, roasted</li> <li>150g Brussels sprouts, finely sliced</li> <li>2–3 tablespoons</li> <li>2–3 tablespoons pomegranate seeds</li> <li>Sea salt and freshly ground black pepper</li> </ul> <p><em>Miso lime dressing (makes 125 ml)</em></p> <ul> <li>50 ml vegetable oil or another flavourless oil</li> <li>50 ml rice wine vinegar</li> <li>3 tablespoons miso paste</li> <li>1 tablespoon lime juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Divide the spelt, cauliflower and Brussel sprouts evenly between 2 bowls. Drizzle with the dressing and sprinkle with the pomegranate seeds. Season.</li> </ol> <p><em>Miso lime dressing</em></p> <ol> <li>To make the miso lime dressing, whisk all of the ingredients together in a bowl until they are well combined and the miso has dissolved.</li> </ol> <p><em><img width="205" height="207" src="https://oversixtydev.blob.core.windows.net/media/26170/grain-bowls-image_205x207.jpg" alt="Grain Bowls Image (2)" style="float: right;"/>This is an edited extract from </em>Grain Bowls<em> by Anna Shillinglaw Hampton, published by Hardie Grant Books. RRP $19.99, available in stores nationally.</em></p> <p><strong><em>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>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/"><em><strong><span style="text-decoration: underline;">Sweet potato, mushroom, goji berry and chilli soup</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/"><em><strong><span style="text-decoration: underline;">Kung pao chicken</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/07/tuna-casserole/"><strong><em><span style="text-decoration: underline;">Tuna casserole</span></em></strong></a></p>

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Spelt brioche bread and butter pudding

<p>Almost everyone has tried a version of this old favourite, and it can be made with anything you have on hand. Think left over panettone from Christmas, or even day old croissants.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>30</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g prunes (48 prunes)</li> <li>330ml orange juice</li> <li>1 loaf spelt brioche, old</li> <li>1 jar Pure Almond Nut Butter</li> <li>8 eggs</li> <li>100g sugar</li> <li>1 vanilla bean</li> <li>1 teaspoon ground cinnamon</li> <li>500ml thickened cream</li> <li>500ml full fat milk</li> <li>300ml runny cream to serve</li> <li>100g toasted flaked almonds to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place the prunes in a container, cover with the orange juice and leave overnight.</li> <li>Preheat the oven to 180°C.</li> <li>Grease an oven dish. Slice the brioche 8mm thick and spread with 1 tablespoon of almond butter on each piece slice. Remove the crusts and cut each piece into 4 rectangles and divide between 2 deep oven trays (24 pieces per dish), top each piece of brioche with a prune.</li> <li>In a bowl whisk together eggs, sugar, vanilla, cinnamon, cream &amp; milk and pour in over the bread mix.</li> <li>Place in the preheated oven and bake for 25 minutes or until set.</li> <li>Divide into even sized portions and serve with runny cream and toasted flaked almonds.</li> </ol> <p>Do you have a pudding recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><span style="text-decoration: underline;">Facebook here.</span></a></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/roasted-apricots-with-runny-custard/"><em><strong><span style="text-decoration: underline;">Roasted apricots with runny custard</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/roasted-honey-pears-with-yoghurt/"><em><strong><span style="text-decoration: underline;">Roasted honey pears with yoghurt</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/cherry-almond-slice/"><strong><em><span style="text-decoration: underline;">Cherry almond slice</span></em></strong></a></p>

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