YMCA Healthy Living Magazine, powered by n4 food and health (Autumn 2015) - Page 10

GLORIA CABRERA, APD KAITLYN ANDERSON, APD Gloria is an Accredited Practising Dietitian who loves food, nutrition, cooking, fitness, helping others benefit their health and learning. Gloria works in private practice seeing clients for weight loss, pre and post weight loss surgery, and chronic health conditions. Read more about Gloria at n4foodandhealth.com Kaitlyn is a Accredited Practising Dietitian working in private practice and health promotion on the Mornington Peninsula and suburbs of Frankston. Her philosophy revolves around helping people develop a life-long love affair with real food, and she loves teaching kids about growing and cooking food. Read more about Kaitlyn at n4foodandhealth.com SIMPLE STAPLE RECIPES Home made ricotta cheese One of my favourite cheeses is ricotta cheese. It’s so creamy and delicious, and also a good source of calcium. But sometimes I buy it from the supermarket and it is dry and crumbly which isn’t very appealing. The good news is that it is so easy to make! Use ricotta cheese as part of your breakfast, lunch, dinner or snacks, it’s a great source of protein and calcium. Makes 350g to 400g Method Place a saucepan on medium-high heat and add the milk and salt and stir to combine. 1 Bring to the boil then remove from heat and add the vinegar, stirring through. Cover and allow to sit for about five to ten minutes. You will see the curds separate from the whey. 3 Assemble a cheese cloth over a strainer in a bowl. Using a straining ladle, collect the white curds and place in the cheese cloth. Allow the ricotta to strain for about 10 to 15 minutes (less if you would like a more wet cheese, more if you would like a dried cheese). 4 Ingredients 2 litres low fat dairy milk 1 teaspoon salt (optional) 3 tablespoons white vinegar or lemon juice 1 Place the ricotta in an airtight container in the fridge. If keeping the whey (strained liquid), store this in the fridge also until use. Note: There are lots of uses for the remaining liquid (whey), which is a source of protein so don’t throw it away. You can read about the uses at www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey Perfect basil & almond pesto Sometimes simple is best. I love tucking into grainy toast with pesto made from our own basil (plus a friend’s garlic, and almonds instead of pine nuts); topped with succulent homegrown tomato. Packed with antioxidants, and just as importantly, flavour! Here is the recipe for the pesto (adapted from taste.com.au): Ingredients 2 cups fresh basil, firmly packed ¼ cup grated Parmesan or Pecorino 2 small (or 1 large) cloves of garlic 2 tablespoons roasted almonds, roughly chopped Olive oil, as needed Method Process basil, almonds and garlic with food processor or stick blender. 2 Add cheese and enough oil to process to desired consistency (can be smooth or a little chunky if you like). 3 Store in fridge covered with a layer of oil, or freeze in individual ice block trays for convenient servings. 4 10 1 Can be used as a spread, in pasta sauces, soups or salads or to add flavour to many tomato-based dishes (great if you are trying to cut down your salt intake). YMCA HEALTHY LIVING MAGAZINE AUTUMN 2015