Central Coast Home & Lifestyle Spring 2020

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Salmon and Baby Beetroot Salad

Ingredients:

2 tbs olive oil, extra Can baby beetroot, drained, quartered 50g Rocket Leaves 50g soft feta, curmbled Crusty Bread to serve

2 tsp Olive Oil Salmon Fillets 200g snow peas, halved lengthways 2 tbs red wine vinegar 2 tsp wholegrain mustard 2 tsp honey

Method: • Step 1 Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. • Step 2 Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain. • Step 3 Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine. • Divide the salmon and salad among serving plates. Serve immediately with crusty bread.

Why eat Sourdough bread? S ourdough starters are referred to as “ferments” or “cultures”, which are complex microorganisms such as botulism, E. coli and moulds cannot reproduce in an environment with a pH below 4.6 This keeps sourdough bread mould free naturally (no artificial preservatives).

ecosystems composed of multiple species of yeast and lactic acid- producing bacteria whereas ordinary baker’s yeast is a single variety of manufactured yeast that can make dough rise fast without complete fermentation. Sourdough bacteria are lactic acid-producing bacteria (lactobacilli) that are also found in numerous other fermented foods (like yoghurt). These bacteria (which need a minimum of 12 hours to ferment) produce many benefits including increasing the nutritional value of a food. They also create the wonderful unique flavours and textures of real sourdough. The pH of sourdough is around 4, whereas the pH of Baker’s yeast is 5.5 to 6. Pathogenic

Naturally leavened bread is easily assimilated by the body and does not produce yeast overgrowth, so is often recommended by health care professionals. Sourdough cultures contain multiple species of yeast and lactic acid-producing bacteria, which help control yeast overgrowths. Another health benefit of sourdough bread is that it has a lower glycemic index. Sourdough bread’s glycemic index is also lower if the flour is stoneground, which means it has larger flour particles.

FREE FROM

• Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Lower salt Promotes gut health FREE FROM FREE FROM FREE FROM • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Chemical h rbicides and pesticides • Artificial preservatives, flavourings and colourings Genetic modification • Soy, dairy and eggs, animal products • Added sugar

Lyn Roberts - Bills Certified Organic Sourdough Bakery

FREE FROM

• Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves the food quality and the long fermentation (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antinutritional factors are removed. BILLSORGANICS.COM.AU Available inColesSupermarkets, Woolworths&HarrisFarm inNSW&ACT Lower salt Promotes gut health

We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves the food quality and the long f rmentatio (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antin tritional factors are remov d. We use only the best grains mo tly grown in Australia on Certifi d Organic d sustainable f rms. At our Certifi d Orga ic mill the grain is stoneground to avoid losing a y precious vitamins. From he mill the flour is sent to our Certifi d Organic bakery to create our very own range of sourdough healt bread. Sourdough bread We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves t e food quality and the long fermentation (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antinutritional factors are removed.

Lower salt Promotes gut health

Lower salt Promotes gut heal h Lower salt Promotes gut health

BILLSORGANICS.COM.AU Available in Coles Supermarkets, Woolworths & Harris Farm in NSW & ACT