Tagged: #Meat Free Week 2016

26
Jul
2016
Makes 4 serves, approximately 6-7 grams of fibre per serve

* Vegetarian

Ingredients
  • 200 grams of plain firm tofu
  • 700 grams of peeled, pumpkin chopped into small chunks
  • 1 teaspoon of chilli flakes
  • 1 red onion cut into chunks
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 1 tablespoon of honey or coconut syrup
  • 1 tablespoon fish sauce
  • 1 cup water
  • ⅓ cup Thai Massaman curry paste
  • 400ml can of reduced fat coconut cream
  • ½ cup of toasted unsalted peanuts, lightly crushed
  • ½ cup of roughly chopped coriander leaves
  • 4 cups of boiled brown basmati rice
Published in Recipes
26
Jul
2016
Makes 4 serves, approximately 2-3 grams of fibre per serve

* Vegetarian
 
Ingredients
  • 200 grams of plain firm tofu
  • 700 grams of peeled, pumpkin chopped into small chunks
  • 1/2 teaspoon of chilli powder (if tolerated)
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 1 tablespoon of honey or coconut syrup
  • 1 tablespoon fish sauce
  • 1 cup water
  • ⅓ cup Thai Massaman curry paste
  • 400ml can of reduced fat coconut cream
  • ½ cup of toasted unsalted *peanuts, lightly crushed
  • ½ cup of finely chopped coriander leaves
  • 4 cups of boiled white basmati rice
Published in Recipes
15
Jul
2016
A major scientific study authored by researchers from the University of Queensland and the University of Warwick has revealed eating fruit and vegetables not only reduces risk of cancer and heart attacks, but also increases happiness levels with each extra portion consumed.

The release of the new study coincides with Meat Free Week (August 1st - 8th, 2016).

A dynamic awareness and fundraising campaign that motivates action, Meat Free Week is about making the choice to eat less meat, care more and feel good.
Published in Latest News
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