YMCA Healthy Living Magazine, powered by n4 food and health (Winter 2015)

EUCALE STANES, APD AN ASHLEIGH JONES, APD Eucale is a passionate Accredited Practicing Dietitian (APD) and Accredited Nutritionist (AN) who loves food, cooking and helping people improve their health. Eucale also has a Bachelor of Medical Science from the Australian National University and a Masters of Nutrition and Dietetics from the University of Canberra. Discover more about Eucale at Nutrition in Action (www. nutritioninaction.com.au) or visit n4foodandhealth.com Ashleigh is a recent graduate dietitian from Griffith University on the Gold Coast. Since graduation she’s enjoyed having a varied workload, splitting her time between private practice at the Health and Diabetes Centre in Brisbane and corporate work with Corporate Nutrition Melbourne in the Brisbane/Gold Coast area. Follow Ash on twitter as @AshJonesAPD or you can learn more about her at n4foodandhealth.com RECIPES FOR A WARM WINTER One pot wonders Here are a few of Eucale Stanes’ favourite and healthy slow cooked recipes. Pumpkin and red lentil soup: Sauté one onion and two diced carrots in two generous teaspoons of butter on the stove top, until soft. Add this to a slow cooker with 1 cup of dry red lentils, one good sized butternut pumpkin (peeled and diced), and 1.5 litre of low-salt veggie stock, and cook away! Coconut and lentil curry: Place one cup lentils, one can of coconut milk, two tablespoons curry powder, one diced onion, two diced cloves of garlic, and a pinch of salt, and two cups of water in slow cooker cooker. Mix and leave to simmer on low for as long as you need. We like to serve with boiled eggs. Slow roast lamb: Place lamb (shoulder or leg roast) in slow cooker with loads of veggies, garlic, oregano, thyme and rosemary, and sprinkle with olive oil and a pinch of salt and pepper. Let it cook until spectacularly tender! Slow roast chicken: Pop a chicken and veggies of choice in a slow cooker for the most amazingly tender roast. You don’t even need to add liquid. Moroccan style lamb stew: Add diced lean lamb, carrots, pumpkin, ½ cup chickpeas, fresh herbs (try mint, coriander, or fennel), ½ cup dates, Moroccan spices (pepper, ginger, turmeric, cinnamon, cumin, paprika), and 3 cups of water to the slow-cooker, then leave it to do its thing! Roasted lamb shanks Ashleigh Jones shares this winter favourite – a recipe for lamb shanks. YMCA HEALTHY LIVING MAGAZINE WINTER 2015 2 Cut a slit in your lamb shank parallel to the bone. You basically want to make a little pocket, big enough to fit your pinkie finger. In that pocket, stuff some chopped rosemary. Then rub a little canola oil all over the outside of the shank, season with salt and pepper and a little extra chopped rosemary, then pop in the oven. 3 After 30 minutes, remove the shank, turn it over, and reduce the heat to 180°C. Cook for 60 minutes, then add your roasting veggies to the pan. You might have enough pan juices to season the veggies at this point, otherwise add a little extra oil. Put it all back in the oven for another 15 minutes. Remove the lamb and put it on a plate, then cover with foil and leave it to rest. Put the veggies straight back into the oven for the final 15 minutes, or however long it takes them to cook. 6 10 Preheat your oven to 250°C. 5 1 lamb shank (or 2 if you want leftovers) Canola oil 2 sprigs fresh rosemary, chopped Vegetables for roasting (e.g. zucchini, Lebanese eggplant, yellow capsicum) 1 4 Ingredients Once the veggies are cooked to your liking, plate it all up. Feel free to pick up the shank by the bone and eat it like a caveman — food is to be enjoyed, after all!

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