The Trinity Overnight Oats – The Fibre Fuelled Cookbook – Dr Will Bulsiewicz

The Fibre Fuelled Cookbook

Dr Will Bulsiewicz


Penguin Random House

ISBN: 9781785044175

RRP $45

If you have been following along with my blog you will have realised how important I think gut health is for everyone. This book is another great resource on gut health, I hope you find it helpful.

Chef Emeril Lagasse always spoke of the holy trinity of Cajun cuisine as celery, onions, and sweet peppers. Well, my holy trinity of spices is turmeric, ginger, and cinnamon. I have been loving this combo in my morning coffee for years, and now it’s part of this overnight oats recipe. You can’t go wrong with spices!

FODMAP note: As a banana ripens, the FODMAP content increases while the resistant starch content decreases. That said, we need the banana to be soft and get mashed in this recipe. A third of

a banana per serving is generally tolerated on a low FODMAP diet. A third of a date is FODMAP friendly.” p61

4+ Plant Points

Serves 1

120 ml unsweetened plain almond milk

1 teaspoon chia seeds

1/3 date, finely chopped

1/3 ripe banana, mashed

50 g jumbo oats

1/2 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pinch nutmeg

Pinch salt

Supercharge it! (optional toppings):

1 tablespoon golden raisins

1 teaspoon chopped Granny Smith apple

2 tablespoons roughly chopped walnuts

Dash ground cinnamon

1. In a jar or small bowl with a lid, add the almond milk, chia seeds, date, and banana.

Stir with a spoon to combine.

2. Add the oats, turmeric, ginger, cinnamon, nutmeg, and salt and stir to combine.

Cover with the lid and place in the fridge overnight, or until the oats have thickened

(about 6 hours).

3. In the morning, open the jar/bowl and top as desired with suggested toppings. If the oat

mixture is too thick, you can add a little more almond milk to your preference.


If you are not following a low FODMAP approach, you can use 1 teaspoon maple syrup instead of the

date or 1 whole date per serving.

Stuffed Eggplant – Julie Goodwin’s Essential Cookbook – Julie Goodwin


Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Stuffed Eggplant
Serves 4 Prep time: 10 minutes Cooking time: 30 minutes

2 eggplants
2 teaspoons salt
¼ cup olive oil
500 g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
½ teaspoon ground cumin seed

½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon pepper
4 slices bread, processed to
a coarse crumb
1⅓ cups grated tasty cheese

1 Preheat the oven to 200°C.
2 Cut the eggplants in half lengthways and scoop the flesh out of each half,
leaving a thin layer of flesh in the skins. Cut the removed flesh into 2 cm
cubes and sprinkle with half the salt.
3 Heat the olive oil in a large frypan over medium-high heat and fry the mince
until brown and cooked through. Rinse the eggplant cubes and squeeze dry
then add to the mince, along with the onion, garlic, spices, remaining salt and pepper. Stir until the onion and garlic are fragrant and translucent. Stir through the crumbed bread.
4 Pile the mixture into the eggplant halves and top each half with ⅓ cup
cheese. Place on a lined baking tray and bake for 20 minutes or until the
cheese is golden and bubbling.

Stuffed eggplant p.47

Indian Feast, Chana Masala: Deliciously Ella with Friends – Ella Mills (Woodward)


Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

Indian Feast

Chana Masala


“Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra veg in and they add a great flavour, plus the green of the spinach makes the meal look beautiful, too. I love this served alongside my Aloo Gobi and Coconut Rice (pages 130 and 133), with a generous dollop of coconut yogurt.” p. 129


DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

Serves 6

5 tablespoons olive oil
6 curry leaves, or 1 teaspoon curry powder
1 leek, finely chopped
½ teaspoon ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garam masala
1 teaspoon chilli powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans of chopped tomatoes
2 tablespoons tomato purée
2 green finger chillies, halved lengthways
plenty of salt and pepper
2 x 400g cans of chickpeas,
drained and rinsed
250g baby leaf spinach
juice of ½ lemon
fresh coriander leaves, to serve
Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.
Next add the dry spices – including the curry powder if you’re not using curry leaves – and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before adding the onion, ginger and garlic; at this point you can add 1–2 tablespoons of water if things are starting to stick to the pan. Cook for a few minutes before adding the canned tomatoes, tomato purée, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a little water around in each to get the remaining juice, then add this to the saucepan, too. Let everything bubble away for 20 minutes.
Add the chickpeas and cook for another
10 minutes.
Stir in the spinach, just until it wilts. Let cool slightly, then stir in the lemon juice and serve in shallow bowls, sprinkling coriander leaves over the curry.
Make extra so that you have leftovers. As with most curries, this tastes even better the next day, as the flavours have had a chance to develop further, so it’s worth saving some to enjoy in your lunch box!
FEASTS p 129

Post Script: Spice Health Heroes – Natasha MacAller


Spice Health Heroes

Natasha MacAller

Murdoch Books

Jacqui Small

ISBN: 9781910254776



Spice Health Heroes examines the culinary, nutritional and medical applications of the everyday and more exotic spices found in your pantry


Spices are celebrated the world over for the depth of flavour that they bring to the dishes to which they are added. The alchemy of roasting and blending the perfect spice mix is a careful balance of sweet, sour, bitter and spicy that can elevate a dish to something truly special. But beyond their remarkable taste, many spices have huge benefits to health and nutrition that are only now beginning to be recognized in the Western world.


This beautiful cook book includes a detailed study of the history, myths and traditional uses of spices. Spice Health Heroes examines the culinary, nutritional and medical applications of the everyday and more exotic spices found in your pantry. Medical and nutritional claims are backed by contributions from an impressive team of international medical professionals and institutions.


With more than 80 recipes, including contributions from some 20 internationally renowned chefs from around the world, such as Yotam Ottolenghi, Peter Gordon, Christine Manfield and April Bloomfield, Spice Health Heroes takes you on a journey through the spice cabinet and will inspire you to add a fragrant spice to every meal.



Author bio:

If cooking is an art and baking is a science, NATASHA MACALLER is a pastry chef who flawlessly dances in both worlds. A former professional ballerina, Natasha, who is known as the ‘Dancing Chef’, brings the same diligence and precision to the kitchen as she did to dancing. Many people think that dancing and cooking are worlds apart, but to Natasha, both are performance arts, creative disciplines that demand dedication and hours of painstaking practice.


She challenges herself constantly, and delights in creating new cooking or taste sensations and designing ‘First and Last’ dishes and retro cocktails. Tash divides her time between Los Angeles, London and New Zealand, teaching cookery, restaurant consulting and writing. She teaches her elegant comfort style of starters, desserts and drinks in the U.S. and abroad, including at Haagen-Dazs International, Leiths Cooking School in London and The Culinary Institute of New Zealand in Kerikeri, and is also currently collaborating with Chef Anne Conness’ new restaurant Stausal, serving Nuevo Rancho Cuisine in El Segundo, L.A., which opened in September 2015.


Natasha’s first cookbook, Vanilla Table: The Essence of Exquisite Cooking from the World’s Best Chefs (Jacqui Small, UK) was published in 2015, with the help of 33 international chefs who each contributed their own dazzling recipe to this landmark cookbook. Spice Health Heroes is her second book and, like the first, is beautifully photographed by Manja Wachsmuth.


Natasha is a member of Women Chefs and Restaurateurs (WCR), Les Dames D’Escoffier (LEDI), International Association of Culinary Professionals (IACP) and New Zealand Chefs Association.



My View:

This book is visually stunning with recipes contributed by a selection of extraordinarily talented and  renowned chefs. This collection is both palate and health pleasing and with so much to offer this recipe/health book has secured a place in my kitchen library.


The book is divided into sections determined by the properties of the spices:

  • Immune
  • Cleansing
  • Energy spice
  • Warming spice
  • Restorative Spice
  • Calming Spice


Check out this very special book – there are many simple and delicious ways to add spice to your life!




Popcorn Chicken With Basil – Adam Liaw’s Asian Cookery School

Adam Liaw's Asian Cookery School

Recipe from Adam Liaw’s  Asian Cookery School  by Adam Liaw with photography by  Steve Brown-  published by Hachette Australia rrp$49.99

I have been updating my blog page sand my apologies Adam Liaw I thought had posted your Popcorn Chicken recipe but it appears that I haven’t. So I will redress that immediately.


Yan su ji


Taiwanese food is a great mix of local dishes with influences from China, Japan and Southeast Asia.

Popcorn chicken is a popular street food in Taipei, and once you try it you’ll see why. The crunchy

texture of the sweet potato flour coating is incredible.


600g boneless chicken thigh fillets,

preferably skin-on, cut into 3cm pieces

3 cloves garlic, peeled and minced

1 tsp grated ginger

1 tbsp soy sauce

1 tbsp Shaoxing wine

2 tsp sugar

½ tsp Chinese five spice powder

1 cup sweet potato flour

2 litres oil, for deep-frying

1 cup loosely packed Thai basil leaves

Spice salt

1 tbsp salt

¼ tsp Chinese five spice powder

¼ tsp white pepper

A pinch chilli powder



1 Combine the chicken with the garlic, ginger, soy sauce,

Shaoxing wine, sugar and five spice powder and set aside

to marinate for at least 10 minutes.

Popcorn Chicken Step 1

Popcorn Chicken Step 1

2 Coat the chicken pieces in the sweet potato flour and

shake off any excess.



Pop Corn Chicken Step2

  PopCorn Chicken Step 2

3 Heat the oil in a wok or saucepan. When the oil reaches

150°C scatter the basil leaves into the wok and stir for

about 20 seconds, or until the basil turns translucent.

Remove the basil from the wok and drain on absorbent




Pop Corn Chicken Step3

     Pop Corn Chicken Step3


4 Increase the heat of the oil to 170°C and fry the chicken

in batches for about 3 minutes, or until golden brown and

cooked through, regularly skimming any floating flour bits

from the oil.

Pop Corn Chicken Step 4 Final

Pop Corn Chicken Step 4 Final


5 For the spiced salt, mix the ingredients together and

toast in a dry frypan over low–medium heat for 2 minutes,

or until fragrant. Toss the chicken with the fried basil

leaves and season with a good pinch of the spice salt.

Serve immediately.


Sweet potato flour is sometimes sold as ‘tapioca flour’. It’s available from

Asian grocers. The Taiwanese variety is a coarse-textured but light flour that

gives the characteristic crumbly texture to this dish. You could substitute

cornflour or rice flour but it won’t quite be the same.

When deep-frying, skimming oil is a really important step that many people

overlook. It preserves the oil by keeping it clear, and stops burnt flavours

creeping in to later batches.

Pop Corn Chicken Step 1


Friday Freebie

 Friday 22nd of May Give Away!

Secrets From MY Indian Family Kitchen - Anjali Pathak - Hachette Australia

Secrets From My Indian Family Kitchen – Anjali Pathak – Hachette Australia

Welcome to my Friday Give Away post. As regular followers of my blog may have noticed I have been intoxicated with the wonderful recipes from the cook book Secrets From My Indian Family Kitchen by Anjali Pathak.  Here are just a few of the of dishes I made recently  from the book for a family lunch for ten. It was delicious!

I would like you to have the opportunity to try some of these recipes too. The lovely people at Hachette  Australia have given me two copies of this wonderful book to give away – all you need to is tell me in the comments section of my post ( F/book or Blog) what your favourite Indian recipe is. This giveaway is open to Australian residents and entries will close on Monday the 25th May and winners notified on Tuesday 26th of May.

Moroccan – Spiced Roast Chicken: Homedmade – Clodagh McKenna

I am finding “Homemade” by Clodagh McKenna to be a book packed with useful easy recipes that delight guests or family. This isn’t just a recipe book, it is a book of menus – starters, breakfasts, dips, cocktails, main meals, light meals, desserts, puddings… great ideas for all occasions.  This recipe filled the house with delicious aromas – and did taste as good as it smelled. I use a free range chicken, home grown lemons (for the marinade and to stuff the cavity of the bird) and served with steamed vegies – including green beans just picked from our garden. The small amount that was left went into the pot to make  stock from the carcass –  so flavoursome as the marinate spices had infused the meat, will be perfect to us when I make Pull Apart Lamb and Beans tonight.