Our ‘Creating an Appetite for Life’ program provides an opportunity for cooks and chefs working in aged care to participate in a two-day workshop with Maggie and industry experts, who share their knowledge and ideas about how to enhance not just the food served but the whole dining experience, all while considering the economic sustainability […]
How motivating are these warm days with crisp beginnings and endings? Hopefully you have had the chance to get into the garden and experience those ingredients that are now flourishing. Mulberries are rich in vitamin C, iron and B-vitamins, but most important of all they are delicious! Perfect plucked fresh from the tree and eaten […]
This month we focus on pulses. Pulses are the edible seeds from the grain legume plant which include all lentils, beans and peas. There are so many ways and benefits to incorporating pulses into your cooking some of which we list below. Cost effective Nutrient, Protein, dietary fibre rich The protein in legumes is bio […]
When establishing a garden within aged care, or other community areas, it’s always helpful to know that plants are safe for all gardeners accessing the space. At our recent masterclass training in Sydney, I was asked about suitable plants to grow, so I have compiled a list of plants that are considered non-harmful. I recommend […]
Legumes belong to the Fabaceae (or Leguminosae) family of plants which are identified by their seed bearing pods. The most common varieties for human consumption include beans (kidney beans, lima bean, navy bean, etc,), peas, chickpeas, lentils, soybeans and peanuts. The term pulse is usually reserved for legumes that are harvested solely for their dried seed, however, the terms legumes and pulses are often used interchangeably. Legumes contain approximately […]
