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.
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 email@example.com or phone Matt on 0408 447 851
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.
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 firstname.lastname@example.org. 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
1 bottle red wine
1 stick of cinnamon
1 star anise
pinch of nutmeg
3 tbs sugar
Honey Cinnamon 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.
Per Serve:960kJ, 7g protein, 5g fat, 34g carbohydrates, 3g fibre
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.