Posts filed under ‘eating in’

Guest Post 7: A mindful business, a retreat & a recipe

When Nicole van Kan from Équilibre told me about their upcoming retreat, I thought it sounded fabulous enough to warrant its very own post. Thankfully, Nicole thought so too!

One of the great joys in my life is the fact that I can pop out my back door and gather together a variety of edible greenery from my herb garden, so I am also excited that Nicole’s post features Sophie Zalokar’s simple and delicious recipe for greens with an apple cider vinegar dressing.

Enjoy!

H :)

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Équilibre + Our Autumn Retreat
by Nicole van Kan

20130410 equilibre-big

Équilibre is a health and fitness business with a difference. We don’t believe in quick fixes, miracle cures or gimmicks. We do believe in the sheer enjoyment of food, cooking with love and exercising for how it makes you feel. We also believe in BALANCE!

It would be very easy to hand clients a calorie controlled diet sheet full of low fat foods and tell them to weigh, measure, eat this and not that, all while doing numerous high energy exercise sessions per week. And you know what? If they followed it to the letter, they probably would end up losing weight and feeling better. But ultimately, we don’t think this approach is sustainable or really very healthy.

Very much like Hannah does at A Foodly Affair, we advocate a mindful approach to food and believe that everyone needs to discover what works best for their own body. A healthy body image and harmonious, connected relationship with food (and exercise) is the real key.

As a way of demonstrating our ethos in action, we had always envisaged running retreat style getaways. So, on discovering Foragers – a farm-based cooking school and dining room with gorgeous self-contained accommodation in the Southern Forests of WA – we knew that it would be the perfect setting. A weekend of beautiful food, wine, cooking, fresh produce and shared meals; all balanced with gentle, invigorating exercise and the opportunity to form a foundation for glowing good health and fitness.

Our first retreat at Foragers last spring turned out to be an amazing weekend and surpassed our expectations (and those of our guests!). That’s why we’re heading back for more this autumn with our Mother’s Day weekend retreat.

Sophie Zalokar owns and runs Foragers, along with her Swiss-born husband Chris, who is the craftsman behind many of the beautiful buildings and chalets. She grew up in the Barossa Valley and qualified as a chef under Maggie Beer. Sophie’s view is that cooking and food production is not only a fundamental life skill but also one of life’s greatest pleasures. We couldn’t agree more.

20130410 blackboard-big
Image courtesy of Sophie Zalokar

You can see from the menu for our Saturday evening ‘seasonal dinner’ that Sophie is adept at creating mouth-watering dishes based on the freshest seasonal produce, all with an inherent balance. Ingredients are sourced from the local area wherever possible – including, in this instance, watercress from the brook at the edge of the property, about an hour before dinner!

Our lunchtime cooking class with Sophie was also a special experience. We came away armed and inspired with an array of classic recipes that have become a welcome part of my own cooking repertoire, including labna (yoghurt cheese), a herb and spice spiked aromatic sea salt and a golden chicken stock.

I’ll leave you with Sophie’s recipe for this quick and easy apple cider vinaigrette, which makes leafy greens and herbs taste spectacular, especially if picked freshly from your own garden (still a work in progress for this non-green thumb!).

Recipes like these are a great reminder that simple really is better and that getting back to basics can be good for our taste buds, as well as our health.

20130410 foragedgreens-big

Recipe #140: Foraged Greens with Herb Infused Vinaigrette.
by Sophie Zalokar (reprinted with permission)

You will need- for the dressing:
► 2 tsp Dijon Mustard
► 2 tbsp apple cider vinegar
► 3 tbsp extra virgin olive oil
► 3 tbsp mild oil (I use cold-pressed macadamia oil)
► sea salt & freshly cracked black pepper
► 1 tsp each chervil, tarragon, chives, parsley & mint

- for the salad greens:
► 4 large handfuls of a mixture of the following: watercress, landcress, oakleaf or cos, turnip tops, Italian parsley leaves, radicchio, salad burnett, mustard leaves, corn salad, endive, broad bean tops…
► optional extras: avocado, radish, seed mixture

Mix together the mustard & vinegar with a little salt & pepper. Whisk in the oils and then add the herbs. Check the seasoning. Dress the salad by lightly tossing the salad greens with the fresh dressing.

We still have a few places available at our autumn retreat which runs from the 10th-12th May, so if you feel inspired to join us, be sure to get in touch very soon!

Équilibre also runs an outdoor group exercise program called Fitness for Foodies and will be commencing an exciting new workshop series mid-2013 for those who want to learn the secrets to joyful eating, fabulous fitness and healthy balance!


Thanks again to Nicole for sharing!

My guest posts typically get lots of clicks well after they are published – because I only choose talented & interesting people to contribute to A Very Foodly Diary! Check out previous guest posts via their links:

10 April 2013 at 9:47am Leave a comment

Guest Post 6: How to create award-winning olives

first place

When my lovely friend Claire Trolio of We Love Perth and Ruck Rover fame asked me to write a guest post, I said that I would love to – on the proviso that she also share her award-winning recipe for curing olives. I am very happy to report that she agreed to my cheeky request.

Some of you will be familiar with my earlier misadventures in curing. Claire, however, has managed to not only produce an edible product, but one that also won her first place at last year’s Perth Royal Show!

Thank you, Claire, for sharing your secrets – and for giving my 2013 olive harvest the chance to be more delicious.

H :)

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Recipe #139: How to create award-winning olives (without using caustic soda).
by guest blogger Claire Trolio

A few years ago I was lucky enough to move into a house with a thriving olive tree. Our Mediterranean climate makes Perth an excellent place to grow these beautiful plants, and they don’t need a lot of ongoing care either.

olives on branch

When it comes to turning their fruit into an edible form, however, they require a lot of attention. There are times in the preparation where I thought to myself, ‘this better be worth it’; crossing my fingers that nothing would go awry. But the work well and truly paid off. Last year we ended up with litres upon litres of delicious olives that won first place in the Olives category in the Perth Royal Show Cookery Competition!

It’s getting to the time when your olives will be ripe for the harvest. There’s a large window when this can happen, and when you choose to pick them will depend on what sort of olives you like. As a guide, I’d say when some of the green olives start turning black they’re ripe, but if you prefer more meaty, bitter olives you can pick them when they’re more immature, alternatively if you’re a black olive lover, then wait until you have a tree of plump, black fruit. For me, I got stuck in when the top quarter of the tree, the bit that’s in full sun, was full of black, juicy olives.

Picking the olives is relatively straightforward. Take them off one by one and place them into a bucket or a bag, being careful not to drop them from a great height. Although it might be tempting to shake the tree or gather them on the floor, doing that will bruise the olives and give them a bad taste.

Once they’ve been collected, it’s time for the laborious task of washing, slitting and separating the olives. Before you start, have some large, clean jars at the ready. Empty the olives into a large basin filled with water, but pour them in gently so as not to bruise them, of course. Take each olive one by one, cleaning it and removing any remaining stalks. Then take a sharp knife and make a slit in each olive all the way down to the pip. Many people recommend doing both sides, as it will assist in removing more bitterness, though I think one side is fine – at least it’s to my taste. Then place them into jars keeping black and green olives separate – this is because they have different soaking times. Fill each jar with water and place a small, sealed plastic bag filled with water on top of the olives to keep them submerged, and seal the jars. You don’t want the olives exposed to air while in there otherwise they’ll go mouldy. Store the olives away from direct sunlight and extreme heat.

Every day now you need to empty the water, rinse the olives and the jars, and return them to the jars with fresh water. It is normal for some scum to form at the top of the water each day. Repeat this process for 5 days for the black olives and 8-10 days for the green ones.

The next step needs to be done in two parts, once for the black olives then later for the green, but the process is the same. You need to make the brine, and to do so bring water and salt (about 1/3 cup to every litre of water) to the boil, stirring until the salt dissolves. Take it off the heat and let it cool.

Then rinse the olives with tap water for the final time. Sterilise the jar again before returning the olives to it and covering them with the cooled brine. This time we slowly poured in a layer of olive oil on the top, to keep the air from getting to the olives, and filled the jar to the brim. The olives need to soak like this for at least a couple of months and can remain in the brine for up to a year. There’s no need to refrigerate them, but keep them in a cool, dark place.

olives in jar

When they’re ready, grab out some olives and marinate them in whatever takes your fancy. Do it jar by jar, because once marinated the olives won’t keep that long – depending on what they are marinated in they will last about a month. The combination I keep returning to is: very thin slices of raw garlic, and lots of it; equal parts freshly squeezed lemon juice and olive oil; and a little sea salt.

I’d love to hear your olive stories! Claire.


Thanks again to Claire for her words of wisdom!

My guest posts typically get lots of clicks well after they are published – because I only choose talented & interesting people to write on A Very Foodly Diary! Check out previous guest posts via their links:

5 March 2013 at 4:43pm 5 comments

Aloe aloe, happy birthday to me & what to expect (and it may not be what you’re expecting)

The big news for this post is that A Very Foodly Diary has now lived in the blogosphere for four whole years. So it’s happy 4th birthday to me – for yesterday, actually – and yay to you for reading!

happy birthday
[Happy Birthday In Sand by Petr Kratochvil]

Those of you who have been with me from the start will be able to attest to the changes that have taken place in my life, family, blog and business over the last four years. I have appreciated your readership, comments and support during this time of radical transition. It’s been awesome :)

I have thoroughly enjoyed the whole of my last year in blogging. If I absolutely had to choose my favourite posts from this time, however, they would be the ones relating to happy food, edible hugs, raw mushroom soup, eating flowers, and my celebration of sweet and sticky sometimes foods

…although my stats tell me that many of you preferred to (re)read old faithfuls, such as ‘B’ is for Beetroot, 10 things you can do with ganache, Cling-wrap poached eggs, Cereal fillers and Why bread is so bad.

Here is a taste of what to expect over the next year:

  • From A Very Foodly Diary: you will find information and recipes around interesting and seasonal ingredients, guest posts from some of my favourite humans, commentary on food supply and consumption, and recipes based on the produce from my new (so new that it isn’t even retained or planted yet) garden.
  • From A Foodly Affair: a focus on -
    * market stalls (aiming for at least every month, somewhere in Perth). So far this year we have found ourselves at the Poynter Farmers’ Market twice! Have you sampled our juices, smoothies and sorbets on offer there?
    * mindful eating talks & workshops – eg. at the Less Is More Festival on 16 February [it's free - you should come!] and through health food and organic stores, like The Green Bean. If you would like to see me hold a living foods or mindful eating workshop near you, gather together a few people with an interest and lobby your local shop owner. I would love to meet as many of you as possible, and to encourage more people to consume with consciousness.

One of my big learnings from the last year is that life is so amazing and so changeable that I need to be in it and grasp each opportunity as it comes. This means that I will be spending more time with my passions – my family, friends, food, garden, singing, writing and consultancy [yes, I do enjoy my work!] – and, while I am eager as ever to share, I will be online a little less.

So I will not ask you to fill in a fancy poll for me this year. I will share what I can as I look forward to turning greater effort towards my food garden and increased self-sufficiency in the midst of suburban consumerism.

This brings us to the remaining unexplained element of my title. Aloe aloe is not an attempt by me to be funny – it happens to be the marketed name of one of the newest residents to my herb garden, and now one of my most favourite additions to my green juice.

my new aloe vera plant

Best known for its ability to heal and soothe sunburnt skin, aloe vera is an amazing natural medicine that grows easily and quickly in Australian gardens. Reported benefits including action as an anti-inflammatory, moisturiser, blood sugar stabiliser, immunity booster and digestive aid.

The traditional wisdom attached to aloe vera is being tested scientifically, with positive results so far for topical application. Proponents claim that this spiky plant does its best healing from the inside out, as ingestion stimulates nutrient absorption and collagen production. Try drinking your green juice with a little aloe vera and I am sure you will feel more hydrated as a result.

[Sources (listed alphabetically): Gage, D. (1988) Aloe Vera: Nature's Soothing Healer, Healing Arts Press, Vermont; Gaiam Life (2011); Natural Medicine Journal (2012); Natural News (2007)]

Finally, I invite you to raise your glasses (of aloe-spiked green juice) and chink with me in unison to an excellent Year 5 that is filled with fun, health and fabulous surprises.

Be. Love. Do. Here’s to you.

H :)

PS. Remember that ‘Love Thy Food’ is now available for only $9.99 from Amazon or Kobo – and, if you feel so inclined, you can also follow A Foodly Affair on facebook & twitter!

22 January 2013 at 11:54pm 4 comments

A deliciously sticky ending

I know I have said this before, and it’s worth saying again: one of the things I love best about Christmas is the leftovers.

fig tart and apple, rhubarb & pear crumble cake

Both of these sometimes foods [fig tart with goat's milk curd and Pedro Ximinez (L); apple, rhubarb & pear crumble cake (R), inspired by EAT] were lovingly cooked using organic and mostly wholefood ingredients. I was very excited to see these particular items in the fridge this morning – but only after consuming my choco-banana-blueberry smoothie and poached eggs with kimchi.

Whatever you are eating this festive season, feel good about it. A recent Heal Your Life article provides an excellent reminder to “eat what you love and love what you eat” [and, incidentally, that is one of the main premises behind my book, Love Thy Food ;)].

In talking about the importance of how we eat, Denise and Meadow Linn mention the sensory and emotional experience of eating in connection with research that includes the French Paradox [ie. why do so many French people eat rich foods and still manage to stay thin? It has much to do with food associations] and the messages that our brain sends to our organs when we eat under the influence of particular emotions.

The psychology of eating is a complex friend indeed. I think the biggest takeaway from this all is that we often overthink the nutrient value of what we eat – to the extent that we stop truly enjoying our food, thus rendering it less beneficial to our bodies. So celebrate when you lift that slab of something delectable to your lips, and it will be that much more delightful to your hips.

I hope that your Christmas was splendid, especially in terms of love and food, and that your New Year is fabulous. Remember to mark down this year’s gratitudes and achievements and, while you’re at it, write down the whimsical, way out dreams you barely dare to breathe. They just may come true.

See you again on the other side,

H :)

27 December 2012 at 9:01pm Leave a comment

Love Thy Food: an intimate traverse into mindful eating

I am proud to let you know that it’s finally here. My ebook, that is. Now available from Amazon – via http://www.amazon.com/Love-Thy-Food-intimate-ebook/dp/B00AL82DEM/ – and coming soon to the iBookstore. Very exciting indeed.

Love Thy Food - the cover to my ebook

As many of you will be aware, I wrote an ebook in the lead up to launching A Foodly Affair. It was an important step in articulating my mindful eating philosophy, where I had come from and where I was going. Then it was shelved for two years.

This is that ebook, with a few minor revisions.

Here is a sample from my introduction to whet your appetite for more:

I love to be happy and healthy – and I also love to eat. This is very fortunate, as I spend a goodly proportion of each day planning, preparing and consuming food, and I am sure many of you do the same. Also fortunate is the fact that good health and great taste are not mutually exclusive; they magnify each other. Yes, with the eating experience of many years, I can tell you this: love thy food and it will love you back.

When you spend more than a few minutes a day with anyone or anything it is inevitable that a relationship of sorts will form, whether consciously or not. So it is with food.

Our bond with food starts in our very first moments of life when, as infants with mouths full of perfect and untrained tastebuds, we take our first milk and every emotion and experience of our prehistory with it. Food related habits are set deep and early, just as many of our memories and milestones are cemented in important meals or favourite dishes.

Our unified need to eat connects us all inextricably across the cloths of culture and time. As a species, we eat a wide variety foods for wildly different reasons, including sensory pleasure, health, cost, history, socialisation, social pressure and mood. We also eat, of course, for fuel – but the foods we gift to our bodies are intrinsically linked with more than mere sustenance. They influence every bodily function, our mind, our society and our environment as one holistic system. Food is a never ending adventure.

[Gratuitous reminder: if you would like to read more, you can purchase my ebook from Amazon right now!]

Some of you have been on this journey with me from the very beginning, while others have joined in further down the track – and that is just as awesome. Thanks so much for coming along for the ride. I hope you are enjoying it as much as I am.

H :)

12 December 2012 at 1:13am 6 comments

Spring beans

Here’s to spring produce and farmers’ markets and simple recipes made from real foods!

salsified broad beans

One of the things I love most about this season is the broad beans. At Saturday’s markets visit, I gathered together my stash of green pods and promptly spent many minutes at my outside table unwinding my mind as I peeled and chatted and grinned in glee.

This reaction belies my early experiences with these vibrant legumes, musty memories involving flavourless tags of boiled grey leather that almost defied chewing and definitely defied swallowing.

Eating broad beans does not have to be this way. In fact, when consumed young and in season, broad beans are absolutely yummy uncooked with little else to accompany them.

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Recipe #138: Raw broad bean salsa. I very loosely call this a recipe, because the quantities and even the ingredients themselves are so open to personal taste. This “recipe” serves 4 as a side, an accompaniment to leek fritters, a topping for a soup.

Take 20 or so fresh broad bean pods. Remove the beans from their pods by unzipping them at the seam, and reduce them to their inner bean by pinching and peeling away their skins. I guess you could cook and cool your beans before salsifying them, just be aware they may not have the same fresh taste or textural beauty.

Roughly chop your beans (littler beans can be used whole) and place them into a bowl with handfuls of your favourite soft herbs; I used finely chopped parsley and fennel along with very, very finely minced zest from around half a lemon. Add a generous pinch of salt, a good grinding of pepper, and enough olive oil to make the beans glisten. Let the flavours infuse for about an hour, then taste and season further if desired.

*

Aside from tasting delicious, broad beans (aka “fava/faba/horse beans”) are incredibly healthful too. They contain minerals, such as iron, potassium, phosphorus, manganese and copper, fibre, Vitamins A, B1 and B6, and are known to be beneficial for digestive, heart, skin, bone, teeth and eye health [1,2].

Another fabulous facet of broad beans is the fact that they contain L-dopa, a precursor to the neurotransmitter dopamine, which controls or contributes to mood, sleep, movement, libido (so just about every bodily function!), and it is used to treat Parkinson’s disease [1,2,3].

An aside: A number of references warn not to eat raw broad beans in large quantities due to the presence of phytohemagglutinin, which is a lectin [4,5]. Lectins are types of proteins found in dairy foods and plants, such as grains, legumes, and the nightshade family, and they can cause symptoms including nausea, cramps and diarrhea [5,6,7]. They are not all bad, however; lectins have a useful role to play with respect to differentiating or even deactivating cancer cells [7,8]. While I am aware that some people have experienced rather dangerous reactions, I have never suffered ill effects from eating raw broad beans, and I think that this could be due to the prohibitive effort required to prepare broad beans en masse – plus I am wondering just how much of the lectin content is actually in the skin of the bean, which I compost.

Finally. Broad beans are so steeped in history that I was tempted to include notes on their sacred past, but that was before I discovered Coquinaria, a collection of historical and seminal recipes by an intrepid Dutch collector. Please do take a look at this site, particularly the entry on broad beans. I promise it will expand your culinary horizons.

Ever smiling,

H :)


References:
  1. Nutrition-and-You (2012) “Fava beans nutrition facts” on http://www.nutrition-and-you.com [online]. Available via http://www.nutrition-and-you.com/fava-beans.html; accessed on 1 October 2012.
  2. Organic Authority (2010) “Fava Beans” on Organic Authority [online]. Available via http://www.organicauthority.com/vegetables/fava-beans.html; accessed on 1 October 2012.
  3. Siegenthaler, M. (2003) “Dopamine” on Homepage for Molecular Biology Web Assignments, Davidson College [online]. Available via http://www.bio.davidson.edu/Courses/Molbio/MolStudents/spring2003/Siegenthaler/Dopaminesite.htm; accessed on 28 September 2012.
  4. TheHealthBenefitsOf.com (2012) “Broad Beans” on TheHealthBenefitsOf.com [online]. Available via http://thehealthbenefitsof.com/broad-beans/; accessed on 1 October 2012.
  5. US Food and Drug Administration (2012) “BBB – Phytohaemagglutinin” on Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook [online]. Available via http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/ucm071092.htm; accessed on 1 October 2012.
  6. Sisson, M. (2010) “The Lowdown On Lectins” on Mark’s Daily Apple [online]. Available via http://www.marksdailyapple.com/lectins/#axzz2847nfRlw; accessed on 1 October 2012.
  7. Natural Therapy Pages (2008) “Lectins” on ntpages.com [online]. Available via http://www.naturaltherapypages.com.au/article/Lectins; accessed on 2 October 2012.
  8. Jordinson, M., El-Hariry, I., Calnan, D., Calam, J. and Pignatelli, M. (1999) “Vicia faba agglutinin, the lectin present in broad beans, stimulates differentiation of undifferentiated colon cancer cells” in Gut [online]. Available via http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1727505/pdf/v044p00709.pdf; accessed on 2 October 2012.

3 October 2012 at 11:21pm 5 comments

Eat your flowers

My garden is abloom with ruffles of sunny yellows and bold oranges. Nasturtiums: prettiness so good you can eat it.

orange nasturtium

The entire nasturtium plant above the ground is edible, and each part has a distinctive taste and use:

  • delicately-flavoured flowers are great in salads, wraps and smoothies. I seem to recall a trend of adding flowers to salads in the 70s or 80s; various modern and ancient dishes incorporate floral essences (such as rosewater, orange blossom water, lavender) or tiny buds (eg. violets) as a microherb;
  • the peppery leaves can be used as you would any other soft, green herb in salads, soups and stews;
  • the seeds - apparently you can use these as a substitute for capers (when pickled) and black pepper (dry). On the strength of the one seed that I at yesterday, I could imagine the seeds being used in place of pepper, but my tastebuds and imagination could not be stretched to believe that they could be caper-like in any way (and, yet, I can see myself pickling them just to see) [1].

You may be thinking ‘why…?’, and I am excited to tell you that there are excellent health reasons to consider adding nasturtiums to your meals.

Nasturtiums are high in vitamin C, B vitamins, iron, calcium, phosphorus, manganese, flavonoids and carotenoids [2]. They also contain an appreciable amount of glucosinolates, or mustard-like oils, which keeps garden pests at bay and explains why they make such good companion plants [3].

It is also because of its pungent oils that this showy South American plant demonstrates antibacterial and even antibiotic properties. While generally considered to be an immunity booster, a 2006 study verifies that nasturtium stems can be used, with horseradish, to directly treat upper respiratory tract and urinary tract infections [3,4]. Other reports state that nasturtiums have historically been used to variously treat liver, kidney, bladder and skin disorders – and oil from the seeds can be used to varnish furniture [5,6].

Health benefits aside, if nasturtiums didn’t taste good, I wouldn’t be eating them – and that’s why I thought I would tempt you toward these edible blooms with the awesome seasonal and superfood-ful smoothie I blended up for my family on Sunday morning.

Recipe #137: The Blooming Good Smoothie. Makes enough for 2 adults and a little person.

You will need:
► 10 nasturtium flowers
► 4 tbsp of bee pollen
► 4 tbsp of lucuma powder
► 3 tbsp of hemp seeds
► 1 tbsp of white chia seeds
► 1 tbsp of maca powder
► ½-1 tsp of turmeric powder [use fresh turmeric if you can access it]
► ½ tsp of ground cinnamon
► 1 banana, skinned
► 1 sweet orange, skin removed
► the flesh from 1 young coconut
► a handful of strawberries
► about 500mL of water kefir [milk kefir or drinking yoghurt would also work well]
► agave syrup, to taste
► just enough water for everything to combine to your desired consistency

Blend all ingredients, except for the agave syrup, together until completely smooth [this will take about 60 seconds at speed 8-10 in a Thermomix]. Taste and adjust the sweetness with agave syrup if needed, then blend for another 10 seconds. Serve topped with a nasturtium flower.

blooming good

Don’t fret if you don’t have all of the ingredients listed here. This recipe literally resulted from a 5 minute consultation with my fridge and pantry, and I encourage you to do the same. For example, if you do not have bee pollen, use honey, yacon syrup or coconut syrup. Use a handful of sunflower seeds instead of the hemp seeds. No maca? Leave it out. So long as you are using raw/whole/organic ingredients with low processing, the end result will be superb and supremely good for you.

All of this has awakened me to the fact that we are constantly surrounded by nutritious and even medicinal plants without necessarily being aware of it. Take a few moments to notice the plants growing in your garden or on your verge. You may be harbouring a superfood without even realising it.

H :)


References:
  1. Christina (2009) “Tropaeolum (aka “Nasturtium”)” on NutsaboutPlants [online]. Available from http://nutsaboutplants.wordpress.com/2009/08/22/tropaeolum-aka-nasturtium/; accessed on 16 September 2012.
  2. Osbourne, G. (2012) “Once were weeds – now superfoods” on The Sydney Morning Herald: life&style [online]. Available via http://www.smh.com.au/lifestyle/diet-and-fitness/once-were-weeds–now-superfoods-20120823-24om9.html; accessed on 16 September 2012.
  3. Stone, B. (2011) “Benefits of Nasturtium Herb” on Healthguideinfo.com [online]. Available via http://www.healthguideinfo.com/herbal-medicine/p95793/; accessed on 16 September 2012.
  4. Conrad, A., Kolberg, T., Engels, I. & Frank, U. (2006) “Abstract: In vitro study to evaluate the antibacterial activity of a combination of the haulm of nasturtium (Tropaeoli majoris herba) and of the roots of horseradish (Armoraciae rusticanae radix)” on PubMed.gov [online]. Available via http://www.ncbi.nlm.nih.gov/pubmed/17260672; accessed on 17 September 2012.
  5. abbas (2011) “Nasturtiums – Edible Flowers: History, Uses and Health Benefits of Nasturtiums: How to Make Nasturtium Salad” on Herbs-Treat and Taste [online]. Available via http://herbs-treatandtaste.blogspot.com.au/2011/06/nasturtiums-edible-flowers-history-uses.html; accessed on 17 September 2012.
  6. HMYG (2009) “Nasturtium for coughs, colds, flu and hair loss” on Herbal Medicine from your Garden (or Windowsill) [online]. Available via http://www.herbalmedicinefromyourgarden.com/nasturtium-health-benefits/; accessed on 17 September 2012.

Addendum of 19 September 2012:
Just discovered: a blog that is focused solely on nasturtium benefits and recipes! http://nasturtiums.wordpress.com/

18 September 2012 at 9:06am 8 comments

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