Sandi Gerry Nuthealth

Sometimes standing still all is all that we need.
(Indian Ocean, Broome WA).

Broome sliders. Perfect size to split between 3 sleevers.

Broome sliders .

Whether you are a health professional and do or do not write or provide meal plans to your clients, this survey is for you. We will be closing this survey soon !!!

We are doing a survey to understand the barriers, enablers, and implications of using nutrition and meal-planning software (HEC24123).

We hope to learn about health professionals’ perceived usefulness, perceived ease of use, intentions to use, perceived risks and trust, and price-value perceptions of a nutrition and meal-planning software.

This research is a collaboration between La Trobe University and Mealzee. So if you are a health professional providing meal-planning services and if you are interested, then you can complete the survey here (it will take 5-7 minutes to do!)

Consent You are invited to participate in a study of barriers, enablers, and implications of using nutrition and meal-planning software (HEC24123). We hope to learn about your perceived usefulness, perceived ease of use, intentions to use, perceived risks and trust, and price-value perceptions of a nutritio...

We are doing a survey to understand the barriers, enablers, and implications of using nutrition and meal-planning software (HEC24123). We hope to learn about health professionals’ perceived usefulness, perceived ease of use, intentions to use, perceived risks and trust, and price-value perceptions of a nutrition and meal-planning software. This research is a collaboration between La Trobe University and Mealzee. So if you are a health professional providing meal-planning services and if you are interested, then you can complete the survey here (it will take 5-7 minutes to do!)

We are doing a survey to understand the barriers, enablers, and implications of using nutrition and meal-planning software (HEC24123). We hope to learn about health professionals’ perceived usefulness, perceived ease of use, intentions to use, perceived risks and trust, and price-value perceptions of a nutrition and meal-planning software. This research is a collaboration between La Trobe University and Mealzee. So if you are a health professional providing meal-planning services and if you are interested, then you can complete the survey here (it will take 5-7 minutes to do!).

Consent You are invited to participate in a study of barriers, enablers, and implications of using nutrition and meal-planning software (HEC24123). We hope to learn about your perceived usefulness, perceived ease of use, intentions to use, perceived risks and trust, and price-value perceptions of a nutritio...

Jasmine tea with jasmine and marigold blooms. Theatrical aesthetics always make things taste that much better.

I love a great story as much as I love a great experience. Thank you, , for the fabulous birthday lunch ♥️♥️

Birthday florals from , thank you for giving back

Everyone needs a Birthday day office ♥️

A twist on the pastie.

Ingredients
1/2 pkt filo pastry
50g butter, melted

Filling
1 tbsp olive oil
6 button or shiitake mushrooms
2 sticks celery, trimmed, washed, and diced small
1 brown onion, trimmed and diced small
2 medium carrots, peeled and diced small
1 can brown lentils, drained and rinsed
1 large potato, boiled or steamed and mashed
1 tsp curry powder
1 tap cracked black pepper

Method
Pre heat oven to 180C

Heat oil in a large pan
Add all vegetables and sautee until soft, add spices, and stir
Add lentils and stir through
Remove from heat, add mashed potato, and stir until combined.

Build it
Lay out 1 sheet of filo pastry, lightly brush with melted butter,
Repeat for 4 more sheets.
Spoon 3-4 tbsp of vegetable mixture into 1 corner.
Fold filo over the mixture to make a triangle, and continue to fold filo triangle to the end of the sheet.

Repeat this process until all mixture is used.

Bake it
Place all triangles onto a lightly greased baking tray
Brush triangles with melted butter
Sprinkle with sesame seeds
Bake for 20-25 minutes or until golden brown

Remove from oven and serve immediately

Yes, you can
Refrigerate in an airtight container
Freeze in an airtight container or sealed bag
Reheat - best results in oven but may be microwaved
Eat cold

Cereal cup with yogurt.
A concern for parents is how to encourage healthy cereals and fruit to fussy eaters. This little gem holds oats, wheat bix, dates, nuts, and bananas and is versatile. The recipe itself does require adult assistance, although there are many opportunities for youngsters to get involved.

Ingredients
2 cups rolled oats
4 weet bix crushed by hand
1/2 cup ripe bananas (mashed with a fork)
1/4 cup chopped cashews
1/4 cup nut butter (almond, peanut, etc)
1/4 cup coconut oil
1/4 cup shredded coconut
4 majool dates (blitzed or pureed)
1 tbsp Maple syrup or honey
1 tsp mixed spice (optional)

Method
Pre heat oven to 180C
Grease a 12 cup muffin tin
In a large mixing bowl, add all of the ingredients and work by hand until all are completely combined.
Make 12 evenly sized balls of mixture and place in muffin cups.
Gently mould the mixture up the sides of the cups as evenly as possible.
Place in oven and bake for 10-12 minutes (golden brown).
Remove from oven and allow to completely cool before removing from muffin cups. Do not be tempted to remove while hot or warm - they need to cool to harden.

Keep in an airtight container. They will soften after about 3 days (don't throw them away, crumble them, and use atop of yogurt or in smoothies)

Fill to serve with:
Yogurt, fruits, chia pudding, custard, or even warm porridge, rice cream.

There are few who know what they know and strive to make tangible differences to peoples health and well-being with that knowledge. strive to improve one of our most vulnerable communities, seniors.
I guestimate Maggie's age when she received the wonderful award of Senior Australian of the year to be about 65ish, the inspiration that I personally draw from accomplished and never slowing down people in the Public Health, Nutrition and Dietetics space like Maggie is that those of us nearing what was once the retirement age still have so much more not only that we can offer but that we must offer to improve vulnerable communities.
My love for cooking and nutrition came early in life and has only enhanced over the years. As I mature, I often question my place as an older woman in the workplace, and then I realise that just being of a certain age does not diminish worth, credibility, ability, or drive to help.

This article is in the Sunday Times (WA) STM magazine on 7th July 2024, talks to Maggie's wonderful advocacy for seniors and recent research into malnutrition in Australian residential aged care facilities.

Who has leftover dribs and draws of cereal in the back of the cupboard?? For some reason, no one likes to take the last serve, noble I know, but it leads to unnecessary food waste. This is what inspires me to create new recipes, take the dribs, and drabs that are at risk of meeting the bin and see what I can come up with.
Testing does take a little bit of time, but along the way, the "not quite rite" outcomes still make the serving plate.
I play with texture, flavour, and smell to pair with accompaniments.
The exciting part is coming up with temperatures, cook times, and cooling times.

Just deconstructing my version of a Sunday. Fruit salad with yogurt and nuts.

Salted or unsalted butter ???? I could go all science nerd in the explanation, but I like to keep it simple when I'm choosing which one to use in my recipes.
Unsalted - when I want a dry mix, control the salt content or really appreciate the creamy butter flavour in the baking of biscuits, cakes, and scones, especially if I want a sweet product.
Salted - for increasing moisture, creating reactions between ingredients or increasing the richness of sauces, or for lathering on fresh bread.

Recipes generally advise which option works best to reach the desired texture, colour, cooking times, and flavour, but if you go rogue and choose the opposite to what the recipe calls for its no great disaster the product just may not turn out exactly as it should.

.butterpeople

Roast vegetable soup with yellow lentils and croutons. I will give you the recipe, but the truth to this recipe is that it was just what was left in the vegetable drawer on market day.

Ingredients
1 x yellow capsicum cut in half lengthways and trimmed of seeds
1 x small sweet potato cut in half lengthwise
1kg Kent pumpkin, seeds removed and cut into even sized chunks
1 large tomato, remove stalk and leave whole
2 sticks celery, trimmed and chopped roughly
1 small leek - white part, trimmed, and chopped roughly
1 can lentils, drained and rinsed (or cooked from dry)
1 dried chilli
1 tsp fennel seeds
1 tsp cumin seeds
6 cardamom pods
1 tsp cracked pepper
1.5 L water
2 tbs unsalted butter
2tbs olive oil

Method
Preheat oven to 180C
On a baking tray, place potato, tomato, capsicum, and pumpkin. Rub olive oil evenly on all vegetables and place in oven.
Cook until able to poke a fork into pumpkin.
Remove vegetables from the oven and discard their skins.

In a large pot, melt butter and add leek and celery stirring until soft and slightly transparent.
Add all of the spices and stir, and immediately add the water.
Add the roasted vegetables and bring them to the boil, then reduce to a simmer for approximately 20 minutes.

Remove pot from the stove and use either a stab blender or food processor, puree the cooked soup.

I add the lentils after pureeing to give extra texture and give the digestive system something to do.

Croutons or fried bread
I like to use equal parts of unsalted butter and olive oil in a fry pan, add the bread, and fry until golden brown.
The trick here is to have the oil hot before adding the bread. Season using flavours that compliment your soup.

The croutons pictured here are spread with the full flavoured Macadamia and Finger Lime tempenade from Rocking Rayu.

.butterpeople

It's mother nature at her finest ! Supplying all that vitamin C, fibre, and juice in one convenient package. We all know how hard it is to keep our fluids up through the colder months. Juicing is a great alternative, but even better is to eat the whole fruit.

Science 101 is happening right here on the kitchen bench. Children love an experiment that holds mystery and that they can see occurring, why not experiment with ripening fruit to get them interested in whole foods.

Spring Filo.
Filo pastry basted in .butterpeople salted butter, silverbeet, spring onions, and parsley with fetta and vintage cheese and double yolkers.

Nutritionists and dietitians are not all about what you can't eat or drink or removing all of your favourite moments that happen around food or exercising until you fall down. We are more about identifying areas to tweak, strategies to implement, and being your strength when it feels a bit out of reach or you are feeling isolated through practices that will help you to reach your goals.
Another very important area that we focus on is food and environmental security and sustainability.
Establishments who serve food went through quite a period of time where it was frowned upon to ask for a takeaway container for left overs in a bid to keep up some sort of standard of being upmarket or above the "takeaway" set. Hence, the personal stigma was attached if you dared to ask.
As I travel around our wonderful state I am noticing quite a shift, meals are so much larger than a standard serve and yes there are still establishments who won't do an entree serve without a main or a half size, or sell a child's meal to an adult, or even side dish without a mains but it appears that more and more are allowing a take home container, some insist that you do the decanting others take the stigma away by taking the remains away and returning your food parcelled up to take home, handed to you with a smile.
There are many studies that tell us about over farming of our land and waters and the astronomical amount of household food waste that we insist on perpetuating through outdated mindsets and habits.
With time I hope we can get to an environment where it is acceptable to bring our own containers and feel comfortable and confident in the understanding that by reducing our food wastage we are assisting in the health of planet.
At an individual level, it encourages us to bring our portion sizes back to a place that our bodies are designed to process in a healthful manner.

What to do when the taco shells don't quite make it home in 1 peice......... ginger and garlic sauted in salted butter and finished with Macadamia and Finger Lime tempenade, garnished with pea sprouts. Flavour explosion 🧨🧨

.butterpeople

So, it turns out that the pan size did not really matter for these butter scones. If you love a scone but have no luck baking them, this is another option.

Ingredients
2 1/2 cups plain flour
1 tbsp caster sugar
4 tsp baking powder
2 tsp salt
500ml buttermilk
120g unsalted butter (melted)

Method
Preheat oven to 200 degrees Celsius
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in dry ingredients and pour in buttermilk.
Hand mix with a wooden spoon.
🥄🥄🥄Do not over mix, and do not be tempted to use an electric mixer.🥄🥄🥄

Pour melted butter into a 20 x 20cm oven pan.
Gently scrape the batter onto the butter, careful not to mix batter further or incorporate the butter. Spread batter as close to edges of pan as possible.
Bake for 15-20 minutes or until til golden brown and away from skewer when inserted.
Remove from oven and stand for approx 10 minutes before removing.

The easiest way to remove is to pre cut and serve from the pan.

Serving suggestions:
Butter, jam, and cream
Honey
Maple syrup and dates
Dipped in espresso
butterpeople

Something I have become aware of is that often I bake using a new or a favourite kitchen item when im testing a new recipe, even when it's not exactly what the recipe calls for. In this instance, it should be an 8x8-inch pan. Let's see how it turns out this time.