I always have some of this on hand to have as breakfast, a quick snack or healthy dessert with yogurt. The seeds provide enough oil for the toasting so there is no need to add more fat, making it much healthier than most store bought muselis with added oil and sugar.
Leap day edition of my monthly science links (aka monthly cleaning out my bookmarks).
10 minutes cooking time, that is, so to be honest it’s about 12-15 minutes total.
High in fibre (wholegrain burgul and veg)
High in protein (soya mince and wholegrains)
Relatively low in calories
Filling meaty taste, but no animal products
Each serve contains two 75g Australian “serves” of vegetables
Only uses non-perishable ingredients, so no need to plan ahead
Faster to make from scratch than to get takeaway
Only uses one pan/pot
An article in last month’s Science, “Cooked starchy rhizomes in Africa 170 thousand years ago”, provides some archaeological evidence of early humans cooking and eating tuber-like vegetables.
In the interest of filling more blog pages and clearing out lots of bookmarks (“that’s interesting, I should post that”), here are some assorted science links I’ve come across recently, with minimal annotation.
At the start of the year I started assembling some cooking reference tables - reference lists of cooking times, types of fillings, sauces, doughs, herbs and spices used in different cuisines, etc. I never got around to finishing the doughs and sauces, and I was going to wait until they were all done before “announcing” it. But it looks like it’s not going to get done anytime soon, so this post is the belated and incomplete announcement.
Due to my tardiness in making updates here, I’m considering creating a new blog-type site where I can have a fresh start and post little snippets every now and then.
In early 2017 I had just gone onto disability pension. Desperate to improve my health despite being broke, I was looking for a way to get the maximum fibre and protein from my food for the minimal cost and calories. I started entering in all the nutritional data from food I bought into a spreadsheet, calculating and plotting those protein:fibre:cost:calories ratios.
Later that year I started to create and analyse recipes which combined different ingredients. This quickly became cumbersome in a spreadsheet, so I started a Django project initially called the Price And Nutrition Tabulation System (P.A.N.T.S) for storing and visualising the data for both recipes and ingredients.
Soon I also realised since I was entering in all my recipes here it would also be easier if I used it as my daily calorie counter and added a “food diary” to the system, renaming it the Price And Nutrition Tracking System.
Example screenshot of the diary view:
