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Recipes by Lauren Burns OAM
Naturopath, Nutritionist, Herbalist (BHSc)
Olympic Gold Medallist, Taekwondo. Sydney 2000
This Japanese dish of fried tofu served in a flavoursome broth is complemented by the punch of fresh ginger and clean crispness of daikon radish.
It’s a lovely entree or accompaniment to an Asian-style meal or simply on its own with a bowl of hot rice. Be sure to use medium–soft tofu for this dish – silken tofu will fall apart, while tofu that is too firm will not achieve the beautiful lightness that makes the dish so delicate.
375 g medium–soft fresh tofu
cornflour or potato flour or plain
flour, for dusting (cornflour or
potato flour will puff up the crust
more than plain flour)
60–120 ml vegetable oil or
grapeseed oil, for frying
2 x 10 g sachets vegetarian dashi
1 litre water
4 tablespoons mirin
4 tablespoons tamari
1 tablespoon freshly grated daikon
4 cm piece fresh ginger, grated
2 spring onions, finely chopped
- Wrap the tofu in paper towel or a clean tea towel to absorb any moisture, then cut into 3–4 cm cubes and dust with flour. Heat the oil in a frying pan until hot, then fry the tofu over a high heat for 2–3 minutes each side until light and golden. The cubes should look like they are about to burst.
- Drain on paper towel.
- To make the broth, combine the dashi and water in a saucepan.
- Add the mirin and tamari and heat gently until hot but not boiling.
- Pour broth equally into each serving bowl. Divide the tofu among the bowls, then top with daikon and ginger.
- Garnish with spring onion to serve.
Hot Oat and Quinoa Porridge
Kick-start the morning with this great breakfast.
Oats are an excellent source of fibre and are brilliant for the nervous system, and quinoa is an excellent source of protein.
3 cups water
¼ cup red or white quinoa
1 cup oats
handful of sultanas
handful of almonds and walnuts,
pure maple syrup or raw honey
- Pour the water into a saucepan and bring to a boil.
- Add the quinoa and boil for 10 minutes over a high heat.
- Stir in the oats, sultanas and nuts, then reduce the heat and simmer for 5–10 minutes or until the water has been absorbed and the mixture is at your desired consistency.
- You may need to add a little more water.
- Serve drizzled with maple syrup or honey and sprinkled with pepitas.
Note: You can make a pre-porridge mix to have on hand, containing the oats, nuts and sultanas. Just add it after the quinoa has cooked for 10 minutes.
Add ½ teaspoon ground cinnamon just before serving.
Serve with fresh fruit such as bananas or blueberries or poached apples or pears.
Add fresh dates with the sultanas, or serve with prunes.
Serve with milk.
Sprinkle with ground flaxseeds or LSA mix