With all the Low GI cooking in our life, Dan and I were getting to the point of becoming internet couch potatoes – cooking, eating, and then sitting on the couch writing about it!! Our weight loss had stabilised, (we lost some weight in the first few months with the diet change, then it slowed [...]
News recipes
How to make things sweet?
October 23rd, 2009
The more I find out about GI and diabetes, the more I am baffled about sweetness. There is a lot of confusing and conflicting information out there about sugar/sweeteners, and it is hard to sift through it all to work out something meaningful. Many of these accounts are biased, or stem from a particular belief, [...]
Passionfruit ricotta cupcakes
October 2nd, 2009
Passionfruit from the garden, delicious coarse wholegrain & wholemeal stoneground flour, and cashew nut butter combine for mouthwatering bite sized treats. Freeze them in individual packs and take them to work with your lunch — by morning tea time they will have thawed and be perfect with coffee or tea, or serve after dinner with [...]
Passionfruit curd & the Agave syrup story
September 28th, 2009
What to do with winter’s last gift to us: piles of passionfruit from the vine, ready to eat? I was inspired by a recipe for passionfruit butter on Souvlaki for the Soul. I replaced the caster sugar with low GI dark agave syrup. Agave syrup is higher in fructose than glucose, which is why it [...]
Money Saving Meals – A great new website by Phillippa Sandall
September 6th, 2009
If you have an interest in cost saving healthy food, I recommend you take a good look at Philippa Sandall’s new website: Money Saving Meals. Philippa is the editor of GI News – the news blog of the official Sydney University of Sydney GI Website. Her new site, which is specifically cooking focused, contains a wealth [...]
Bread: why it can be worse than pure sugar
August 3rd, 2009
Most people are surprised when they first hear that a white bread has more of a sugar hit than sugar itself! Fluffy, soft white bread made with finely processed flour has long been considered a delicacy, and certainly tastes great! Unfortunately, it is very high GI – in the order of 70-100 depending on how [...]
Review: “The calorie delusion” – why food labels are wrong
July 21st, 2009
Bijal Trivedi, New Scientist Magazine 18th July 2009 pp. 31-37 There is an interesting article in this week’s New Scientist magazine, exploring the general availability of energy from all sources of food that is cooked in different ways. This makes sense to me after learning about the way preparing and cooking food can impact on the [...]
