Thank you for joining me at the Vision nutrition workshop

It was so lovely to meet you all at the Vision “Share our Healthy Love of Food” event last week. I hope you learnt some new nutrition tips to incorporate into your everyday life.

I also hope you enjoyed our energy ball workshop. I certainly enjoyed running it and loved seeing how everyone approaches the same task in so many different ways. The variety of shapes, sizes & flavours was something to behold. Have you been inspired to experiment with your own flavours? I think my favourite are the lemon balls, lovely & refreshing.

Energy balls x 3

Any feedback you have from last week is very welcome – Have you tried the recipes? Have you found them easy to make? Other recipes you’d like? What nutritional information would you like more of? I’d love to hear your comments, which you can leave below.

I’d like to share with you our Seed Snap recipe, served on the night. This is an easy recipe and a great substitute for bread or crackers. It’s loaded with healthy fat & fibre to keep you feeling fuller for longer.

Seed snaps

Don’t forget Vision members receive 25% off a nutrition consultation until 31 July. If you have a health goal you’d like to reach or a health concern you’d like to address, I would love to help.

Share our healthy love of food & follow us on instagram or Facebook for more recipes & nutrition tips.
Wendy

GreenWithClearBackground

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

Seed Snaps

A tasty gluten free alternative to bread & crackers

Ingredients

1 cup (140g) linseeds (flaxseeds)
1/2 cup (100g) chia seeds
1/2 cup (70g) sunflower seeds
1/4 cup (40g) pumpkin seeds
1/4 cup (40g) sesame seeds
1/4 tsp sea salt
2 tbsp coconut oil, melted

Variations: Add any favourite spice/herb to the mix e.g. turmeric, paprika, rosemary.

Directions

 

Combine linseeds with 1 1/2 cups of water in a bowl & rest for 30 minutes.

Place remaining seeds in a bowl with salt & mix. Add linseed gel & coconut oil & mix well.

Line a 25 x 38 cm baking tray with baking paper & spread seed mix evenly. Set aside for 30 minutes. Preheat oven to 160C. Bake for 30 minutes.

Remove from oven & carefully turn the whole seed snap over. Score into bite sized pieces making it easier to break apart when cooked.

Return to the oven for a further 40 minutes or until crisp. Allow to cool then break into pieces. Store in an airtight container.

 

 

Thank you for attending our energy ball workshop…

It was so lovely to meet you all at the Women Wine & Wellness event last week. I hope you enjoyed our energy ball workshop. I certainly enjoyed running it. I just love seeing how everyone approaches the same task in so many different ways. The variety of shapes, sizes & flavours of the balls was wonderful.

Energy balls x 3

I hope I’ve inspired you to experiment with your own flavours. I think my favourite is the Lemon Balls, lovely & refreshing. Any feedback you have from last week is very welcome – Did you like the recipe? Have you found it easy to make? Other recipes you’d like? I’d love to hear your comments, which you can leave below.

I’d like to share with you our Mexican Salad recipe. I’ve received lots of positive feedback on this one. It’s a great family salad that you can dress up when you’re entertaining too. You can find the recipe here.

MexicanSalad

One of the ingredients is black beans. Did you know black beans are an excellent source of protein, fibre, iron & magnesium?  In times of stress magnesium levels become quickly depleted. It’s very important to keep our intake of magnesium containing foods high as it is needed for over 600 functions in the body. Black beans are also a wonderful source of iron. Iron carries oxygen throughout the body & is so important for optimal mental & physical performance.

I’d love you to join me in the ‘Cut Above’ kitchen for a nutrition consultation. If you have a health goal you’d like to reach or a health concern you’d like to address I’d love to help.

Share our healthy love of food & follow us on instagram or Facebook for more recipes & nutrition tips.
Wendy

GreenWithClearBackground

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

A Cut Above Nutrition is here…

After 3 long years of study I’m now a qualified nutritionist. Yay! I actually loved the study (think I’m a bit of a nerd!) . It was very rewarding after all the years since I last studied to get that part of my brain functioning again. There were certainly initial doubts of will I be able to do this & late nights cramming plus moments where I didn’t think my brain could hold one more muscle name or vitamin function. Then there were the biochemistry lectures where I had the embarrassing knack of being able to fall asleep, even when I put myself in the front row. Not a great look.

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I’m so excited to be using all this knowledge & combining it with my love of food. My mission is to share this love & hopefully encourage others into the kitchen. I hope to help make cooking easier & more enjoyable as I strongly believe the path to good health requires you to cook. Food from the supermarket laden with chemicals & minimal nutrients is just not the way.

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We recently held a lovely delicious & nutritious dinner to celebrate. I love setting a table & thanks to Zjoosh for the beautiful tableware & glassware & Cumquatmay by MJ for the superb flowers. It all came together pretty as a picture. The menu was all nourishing food with old favourites given a healthy twist, like my mother-in-law’s pate with turmeric, & some experiments too. The raw veggie salad (recipe below) looked so pretty & was so flavoursome, definitely nutrient dense! The guilt-free Avocado Chocolate Mousse went down pretty well too.

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I’d love you to follow A Cut Above Nutrition on facebook & instagram. Here you’ll find regular delicious & nutritious recipes & health tips. Also, let me know if you’d like a nutrition consultation in the ‘Cut Above’ kitchen. I’m really enjoying developing personalised eating plans for clients & they seem to be enjoying the taste testing 🙂

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Have a wonderful week.

Share our healthy love of food.

Wendy

Wendy Middleton
0403 861 117
Nutritionist
Adv Dip Nut Med, ATMS 50532

 

 

Raw Veggie Salad with Pomegranate

  • Servings: 6
  • Difficulty: easy
  • Print

A delicious & nutrient dense salad.

Ingredients

1/4 iceberg lettuce, finely sliced
1/4 small red cabbage, finely sliced
1 large beetroot, grated
1 zucchini, grated
1/4 red onion, finely sliced
3 radishes, finely sliced
Handful of snow peas, finely sliced
Handful of flat leaf parsley leaves, roughly chopped
Seeds from 1/2 pomegranate
4 tbsp mixed seeds (sunflower, pepitas, chia, sesame, flaxseed)
2 tbsp roasted cashews

Lemon dressing:

3 tbsp extra virgin olive oil
2 tsp raw honey
1 tsp Dijon mustard
1 lemon, zest & juice
Sea salt & pepper

Directions

Combine all dressing ingredients in a jar & shake well.

Add all salad ingredients to a bowl except pomegranate seeds. Toss through dressing.

Remove seeds from pomegranate by cutting pomegranate in half & hitting back of fruit over the salad bowl. The seeds & juice will release easily.