The Australian Women’s Weekly Food Issue 61

Welcome to our winter health issue. It’s never been more perfectly timed – as we traverse through this global pandemic, I’ve realised how important it is to live a nourished lifestyle. A nuanced and moderate approach is what’s needed to ensure that our eating is balanced across all the food groups – healthy grains and fats, high-quality animal and plant proteins, and loads of vegetables and fruit – with only the occasional slip up! Our recipe collection this month gives you wholesome recipe ideas to help you thrive. We’ve been mindful of including recipes without any hard-to-find ingredients, and most may already be in your pantry apart from the fresh components. The emphasis is on exploring the colourful and nutritious array of plant-based dishes to tempt even the most hardcore meat…

SPAGHETTI WITH MEAT-FREE BALLS PREP + COOK TIME 20 MINUTES SERVES 4 400g plant-based mince½ cup (40g) fresh breadcrumbs1 clove garlic, crushed1 teaspoon finely chopped fresh rosemary¼ cup chopped fresh flat-leaf parsley⅔ cup (80g) finely grated parmesan or vegan parmesan substitute1 tablespoon extra virgin olive oil700g tomato passata1 cup (250ml) water2 sprigs fresh basil400g spaghetti, cooked grated parmesan and basil leaves, extra, for serving 1 Combine mince, breadcrumbs, garlic, rosemary, parsley and parmesan in a medium bowl; season with freshly ground pepper and mix well. Roll tablespoons of mixture into meatballs. 2 Heat oil in a large non-stick frying pan over low-medium heat; cook meatballs, turning, until golden. 3 Add passata, the water and basil sprigs to the pan; simmer, stirring gently, for 10 minutes or until the sauce has thickened slightly and meatballs are…

THE DIFFERENCE BETWEEN CLEANING AND DISINFECTING Coronaviruses can survive on surfaces, such as a bench, for several days, depending on the type of material, temperature and humidity. The viruses can be destroyed by heat (for example, cooking), common detergents and sanitisers. The best plan of action is to first clean surfaces by removing the dirt, using an all-purpose cleaner, and then apply disinfectant to get rid of the virus (the first step makes the virus easier to remove in the second step). Cleaning refers to the removal of germs, dirt and impurities from surfaces (it doesn’t kill germs but can reduce them and the risk of spreading an infection). Disinfecting refers to using chemicals to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs…

There is no evidence that COVID-19 is transmitted through food. Extra care should be taken with hygiene and health to reduce the risk. Anyone with suspected symptoms of respiratory illness should avoid preparing food for other people. Everyone should practise good hygiene when preparing and handling food. Good hygiene practices include: • Washing hands before handling food and also between handling raw and cooked foods • Washing fruit and vegies under fresh running water as soon as you get home • Thorough cooking and proper handling of meat products • Cooking or reheating your food to a minimum of ››°C • Regular cleaning and sanitising of frequently touched surfaces, such as door handles, light switches, taps, benchtops, tables, the fridge, oven, dishwasher and microwave handles.…

As we are spending more time at home, involving the kids in cooking and preparing meals is a great way for them to have fun and learn about healthy eating. However, it is important to create a safe and happy environment when preparing food with kids, as well as teach them how to handle food safely and hygienically. Some rules to consider and teach kids when preparing food are: • Wear a clean apron • Wear closed-in shoes to protect your feet, in case of hot spills or breakages • Wash your hands before and after handling food • Keep food preparation surfaces clean • Wash vegetables and fruit under cold water before use • Wash kitchen and eating utensils after use in hot soapy water. Wash the cleanest dishes ›irst and then the messiest dishes…

FERMENTED FUN! The popularity of fermenting has had a huge resurgence and Melbourne brand Gaga’s is a delicious way to try out this super food. Australian made, vegan and organic, they have four flavours in their Power Kraut range. If you are looking for inspiration to use your sauerkraut, turn to page 53 and check out our Turmeric Veg with Sauerkraut Hummus. Go to gagas.com.au/stockists. COOKING FOR KIDS Whether you’re navigating baby puree or trying to tempt a toddler into new foods, Food for Babies & Toddlers will be your new go-to in the kitchen. On sale now where all good books are sold and from awwcookbooks.com.au. RRP $29.99. FLOUR POWER Australian family-owned company Pompom Paddock has created a plant-based, gluten- and wheat-free flour mix made from cauliflower. Rich in essential nutrients, it can be used…