Thursday, August 16, 2012

Recipe: Chocolate Energy Balls

Recipe:  Chocolate Energy Balls

160g pecans or almonds
230g dates
¼ cup crystallised ginger
1 teaspoon vanilla essence
1 tablespoon cocoa powder
1 tablespoon tahini
optional: ½ cup dessicated coconut for rolling

Place nuts, dates and ginger in food processor and process until combined. Add vanilla, cocoa and tahini and rum then pulse until combined. Roll into bite-sized balls and then roll in coconut if desired. Refrigerate for at least 24 hours before serving.

Almond Background

Thursday, August 11, 2011

Hidden Gems Multicultural Cooking Classes

Nutrition Smart in conjunction with the Culinary Nutrition Association is hosting a series of Hidden Gems Multicultural Cooking Classes as part of Seniors Week 2011.
The cooking classes will feature traditional recipes prepared by “Hidden Gems” senior members of the community from a variety of cultural backgrounds, all of whom share a passion for cooking and sharing good food.
The Americas - North and South American Cuisine.  Monday 22nd August, 11.30am - 1pm
Venue: Spear It Catering and Cooking School, 78 Taylor St, Bulimba.
African Cuisine, Wednesday 24th August, 11.30am - 1pm
Venue: Australian Pensioners and Superannuants League, 174 Boundary St, West End
Traditional Italian Cuisine with Carlo Zincone, Sunday 28th August, 11.30am - 1pm
Venue: Spear It Catering and Cooking School, 78 Taylor St, Bulimba
Cost: $5 per person
Bookings are essential as places are limited.
Email or phone Matt on 0408 447 851

Thursday, July 28, 2011

Spear It Cooking School Marketplace

Join us at the Spear It Cooking School Marketplace
78 Taylor Street, Bulimba. 
2-5pm, Sunday 31st July, 2011.

Come along to an afternoon of experiences.
Recently opened Spear It Cooking School is hosting an open market day.
On the day you will be able to touch, feel, sample and purchase some excellent quality produce and products.

Matt Lim, Dietician and Culinary Nutritionist will be donating two positions at one of his upcoming classes as a lucky door prize.

Saturday, July 16, 2011

Recipe: Quick Claypot Chicken

Serves 4

2 tsp olive oil
600g chicken thigh fillets, sliced
1 cup chopped shallots
4 cloves garlic, chopped
1 knob ginger, finely chopped
2 tbs soy sauce
1 tbs rice wine
1 tbs sugar
½ tsp sesame oil
4 dried shitake mushrooms chopped in halves
optional: hot bean paste
1 tsp cornflour mixed with 100ml water
3 bunches  bok choy

1.    Heat olive oil in claypot over medium heat and brown chicken for 2 minutes.  Add shallots, mushrooms, garlic and ginger and cook until the shallots are golden brown.
2.    Add soy sauce, wine, sugar and cornflour water.
3.    Cook with lid on for 20 minutes or until chicken is tender.
4.    Add bok choy and cook until greens are done.
5.    Mix through sesame oil prior to serving.

Per serve: 1200kJ, 30g protein, 14g fat, 4g saturated fat, 7g carbohydrate.

Ó Nutrition Smart

Diabetes Week Recipe - Poached Pears with Honey Cinnamon Ricotta

10-16 July is Diabetes Awareness Week Is it time for a Nutrition Smart Diabetes Refresher Session?
Unfortunately diabetes myths are believed by many and can lead to inappropriate treatment choices and behaviours.   We help each of our clients develop a personalised eating plan to help them  control their blood glucose levels and minimise long term complications.  
Please contact any of Nutrition Smart's practices to make an appointment or email us at Remember private health rebates may apply and bulk billing is available for EPC clients with a GP Management Plan. 
Poached Pears with Honey Cinnamon Ricotta              
4 pears
1 bottle red wine
1 stick of cinnamon
3 cloves
1 star anise
pinch of nutmeg
3 tbs sugar

Honey Cinnamon Ricotta
250g ricotta
1 tbs honey
½ - 1 tsp cinnamon



1.      Peel pears and cut in half removing the core.
2.      Mix wine, water, sugar and spices in a small pan. (Note: the pan should be sized to allow the pear halves to sit side by side).
3.      Poach pears in poaching liquor over low heat until just cooked.
4.      Remove from heat.
5.      Mix ricotta with honey and cinnamon.
6.      Serve warm or cooled pears with ricotta and a little of the poaching liquor drizzled over the top.
Serves 4.

Per Serve:  960kJ, 7g protein, 5g fat, 34g carbohydrates, 3g fibre

Ó Nutrition Smart

Sunday, July 10, 2011

Weight Loss Struggles?

Finding it difficult to lose weight?  This article describes some of the common mistakes that may be making it difficult.

New Cooking Class Program

New Cooking Class Program  We have a new series of cooking classes running at Spear It Catering and Cooking School, Bulimba. Matt will start these hands on classes in a purpose built teaching and working commercial kitchen.  

Upcoming classes include
  • Gluten Free
  • Vegetarian
  • Superfoods
  • Optimal Weight Loss
  • Beer and Food Matching

Visit our website for the full program.