AUTHORS
GEORGIA
HEXTER Georgia Hexter is a credentialed eating disorder dietitian , providing compassionate , trauma informed non-diet nutrition support in Melbourne and via telehealth . When not consulting , Georgia loves spending time in the kitchen , or walking her greyhound Poppy . Georgia can be found on instagram
@ oftengood , or online at
oftengood . com
SARAH VINEY Sarah Viney is an Accredited Practising Dietitian who runs an online private practice , specialising in Women ’ s Health and IBS .
RISONI WITH CAPSICUM AND CHORIZO
Make the most of seasonal capsicum with Georgia ’ s flavour-packed risoni .
Serves : 4
INGREDIENTS
} 2 tbsp olive oil for frying } 300g risoni } 2 chorizo sausages } 1 brown onion } 2-3 cloves of garlic } 1 green capsicum } 1 red capsicum } 410g crushed tinned tomatoes } 2½ cups chicken stock } 1½ cups frozen peas } 1 handful flat-leaf parsley } Salt , pepper and chilli flakes to taste
METHOD
1 . Heat olive oil in heavy bottom pot with lid . Dice onion and garlic and add to oil . Sauté for 5 minutes .
2 . Halve and slice chorizo , and add to pot . Slice capsicum into chunks and add to pot also . Allow to cook until soft .
3 . Add risoni , and stir gently . Add chicken stock and tinned tomatoes , stir again and cover for 15-20 minutes , stirring occasionally to stop from sticking .
4 . Once the liquid has reduced , stir through peas , salt , pepper and chilli flakes . Cover for 2-3 minutes .
5 . Serve with fresh parsley and extra chilli flakes .
GINGER PORK LETTUCE CUPS
Fresh and zingy , Sarah ’ s lettuce cups are a perfect light spring meal .
Serves : 4
INGREDIENTS
} Olive or peanut oil for frying } 2 cloves garlic ( crushed ) } 5cm knob peeled ginger ( grated ) } 2 tbsp salt-reduced soy sauce } Red chilli ( optional ) } 4 tbsp kecap manis ( sweet soy sauce ) } 4 tbsp oyster sauce } 350g pork mince } 2 carrots ( chopped ) } 1 cup green beans ( trimmed ) } 1 onion ( finely sliced ) } 4 tbsp peanuts } 1 lime } 8 iceberg lettuce leaves
METHOD
1 . Add a tablespoon or two of oil to a large fry pan over a mediumhigh heat , add vegetables and cook until tender ( 3-4 mins ). Transfer to a bowl .
2 . Return the pan to the heat , add mince and onion , breaking up with a spoon and cook until browned (~ 4 mins ). Add garlic , ginger and chilli for another minute , until fragrant . 3 . Return vegetables to the pan , add soy sauce , kecap manis , oyster sauce , a tablespoon of water and a squeeze of lime ( if the mixture looks dry , add more water )
4 . Spoon into lettuce cups , sprinkle with nuts and enjoy .
YMCA HEALTHY LIVING MAGAZINE 17