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category_outlined / Food & Wine
Super Food IdeasSuper Food Ideas

Super Food Ideas March 2017

Australia's #1 food magazine, Super Food Ideas provides busy mothers and families with easy recipes and meal solutions, using readily available ingredients and simple techniques. With hundreds of recipes and tips every issue, you’ll never lack inspiration or ideas with Super Food Ideas.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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6 Issues

IN THIS ISSUE

access_time2 min.
when less is more

VARY WIDELY BETWEEN SALT CONTENT CAN DIFFERENT BRANDSWraps can be a quick and healthy lunch option but we have a tendency to judge their nutritional value by the foods we use to fill them, rather than the wraps themselves. It’s important to check the label for levels of sodium and for the presence and type of artificial preservatives, as these things vary from product to product. Silly seasoningRecent statistics show that Australians consume too much sodium. The National Health and Medical Research Council (NHMRC) has a suggested dietary target of 1600mg sodium (4g salt) per day for adults (aged 19 and over) and recommends staying below an upper daily intake level of 2300mg (6g salt or 1 teaspoon). The latest Australian Health Survey (2011-12) results indicate most of us exceed…

access_time2 min.
tick! tick! tick!

WE HID VEGIES IN MEATBALLS, ADDED ZOODLES TO NOODLESWhen people are asked if they plan to cook more healthily, they say yes but when they’re asked whether they actually cook healthily, they say no. It’s a conundrum. What stops people cooking healthier food for their family, particularly when they want to? We decided to get to the bottom of it. Our Facebook friends gave us their opinions, we did on-the-spot surveys at the supermarket, and talked to all the family cooks we knew. The answers came through loud and clear: healthy recipes cost more, are complicated to make, and serving it to the family is too risky ’cos if the kids don’t eat it, you’ll have to cook something else, wasting more time and more money! We took these three…

access_time1 min.
our recipes…

Whole Baked Snapper with Greek Potato SaladSIDES, STARTERS, SALADS & NIBBLESBarbecued Pumpkin Wedges with KaleBarbecue-roasted Mediterranean VegetablesChargrilled Tomato Skewers with Pistachio PestoCider and Balsamic Caramelised OnionsCreamy Dairy-free Cashew and Roasted Capsicum DipCumin and Sesame Seed Olive Oil CrispsGluten-free Almond and Quinoa No-oat CakesGluten-free Mixed Seed CrackersMelting PotatoesMiddle Eastern Rice-Stuffed EggplantsRoast Sweet Potatoes with Jalapeño ButterSpinach and Harissa Hummus with Smoky Pine Nuts FISH & SEAFOODFish Fingers with Vegie ChipsGluten-free Paprika Fish with Broccoli TaboulehHawaiian Salmon Poke Bowl BEEF, PORK & LAMBAntipasto PizzaBeef and Black Bean with Rice NoodlesBeef and Hidden Vegetable RissolesCurried Beef and Vegetable Sausage RollsGluten-free Mini Pork Schnitzels with Potato and Orange SaladGluten-free Rogan Josh Steak SandwichesTurk ish Lamb PiesHokkien Noodles with Pork and PrawnsMy Spaghetti BologneseOne-pan Mexican RicePork and Veal Porcupine Meatballs with MashSpeedy Shiitake and Pork…

access_time2 min.
your food ideas

“MY FAMILY FINISHED IT ALL IN ONE GO!”An instant hitHaving been raised in an Asian culture, I always love experimenting with different Asian flavours. As soon as I saw your recipe for Crispy Chinese Five-spice Fish in Plum Sauce (November 2016, p38), I ran to the shops. It was a big hit! I cooked the four portions with the intention of packing the rest for lunch, but my family finished it all! Thank you for the great recipe. Christine Lee, via email RECIPE SUCCESSI made your Spiced Chicken Skewers with Tzatziki (December 2016, p99) and it was another recipe success. My 4- and 6-year-old girls had dibs on the grown-ups chicken before they had even finished their own! Thank you so much for a consistently fabulous magazine. Claire Turvey,…

access_time3 min.
in season march

THIS IS JUST TO SAY“I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold.”WILLIAM CARLOS WILLIAMS, POET Plums These beautiful stonefruit vary in colour from light yellow to pink and even black, each having their own distinct sweetness and texture. Plums have a low glycaemic index, so they fill you up and help control blood sugar levels. Cook them in crumbles and cobblers, or use in savoury dishes such as salads or salsas, or turn them into glazes. With a high pectin content, they’re perfect for making jam, too.TO STORE: Store unripe plums in a brown paper bag at room temperature for up to 2 days. Once ripe, store in the crisper…

access_time3 min.
healthy kitchen

SPINACH AND RICOTTA ZUCCHINI CANNELLONIMINI PORK SCHNITZELS WITH POTATO SALADMIDDLE EASTERN RICE-STUFFED EGGPLANTSCHILLI PLUM CHICKEN WITH ASIAN COLESLAWGoodbye glutenCoeliac disease, unlike a gluten intolerance or allergy, is an immune disease caused by gluten, which is found in wheat, rye, barley and oats, and stops the body from absorbing nutrients. If left untreated, it can cause a range of serious health problems. This issue, we’ve included lots of versatile and flavoursome gluten-free recipes that you can make for the whole family – these four meals will get rave reviews. AMARANTHis an ancient protein-packed seed. It is classified as a ‘pseudo-cereal’ as it is nutritionally similar to cereal grains despite not being in the same botanical family. Amaranth is gluten-free and high in protein, dietary fibre and iron. The seeds can…

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