Apple, Linseed and Cinnamon Muffins
Published in Recipes on 31 October 2011 by Melbourne Holistic Health Group
Makes 12 muffins (Wheat and dairy free) These muffins are a great snack options for sufferers of IBS. The apples and linseeds provide excellent sources of soluble fibre, while the wholemeal spelt four and oat bran are much better tolerated than wheat flour. This recipe is also dairy free, however does contain fructose (apples and apple juice concentrate) so may…
Bircher Muesli Breakfast
Published in Recipes on 31 October 2011 by Melbourne Holistic Health Group
This is an easy recipe for a nutritious breakfast and can be eaten hot or cold. Soaking the rolled oats and almonds overnight will cause them to soak up the milk, giving them extra bulk and making them easier to chew the following day. The key to this breakfast is the oat bran (found in most supermarkets). This will contribute…
Pumpkin and red lentil sweet muffin recipe
Published in Recipes on 06 September 2011 by Melbourne Holistic Health Group
At Melbourne Holistic Health Group we encourage our patients to eat healthy food and we recognise that one important way to achieve this is to provide you with recipes that we use ourselves. I have used this recipe many times for children and I find it very popular with toddlers and great for outings and car trips. The muffins are…
Basic meatball recipe
Published in Recipes on 06 September 2011 by Melbourne Holistic Health Group
This is another nutritious and easy to prepare recipe for children that has been used and recommended by our naturopaths at Melbourne Holistic Health Group. The basic recipe is for meatballs, but we have provided you with some ideas on variations that might be suitable for more adventurous children, children with allergies, or fussy eaters. Ingredients 500g of minced chicken/lamb/beef…
Baked Ricotta Recipe
Published in Recipes on 01 August 2011 by Melbourne Holistic Health Group
Ricotta, technically, is not a cheese but a cheese by-product. It is made from whey, the liquid separated from the curds when making cheeses such as mozzarella or provolone. It is white, moist and almost sweet in flavour and is commonly used in Italian cooking. The name ‘Ricotta’ is derived from the latin ‘recocta’, which means ‘recooked’ or ‘cooked twice’,…
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