Too Tasty to Throw Turmeric #forgottenfruitandvegseries


We have had an interesting few weeks, amidst ‘Too Tasty To Throw’ app development as we finalise the product, the triplets and our family are just coming off two weeks of gastro and one week of another virus. So, our mission has been to build our immune system to stave off further illness (at least whilst we get this app off the ground!).

Welcome the humble whole turmeric to our forgotten fruit and veg series. Many of you may use powdered turmeric, knowing some of its immune boosting benefits, but the whole root always seems a bit tricky…well, let us help you out. Our passion is to make sure nothing from the turmeric plant is discarded, as you don’t know what to do with it, and you receive maximum health benefits.


When it comes to using turmeric in your cooking, you have two choices – the punchy fresh turmeric or a more mellow powder. The fresh turmeric’s stronger flavour lends itself to smoothies and sautes, whilst the powdered version is easy to use for a pop of colour and less intense flavour hit in things such as rice, roasted vegetables and soups. Both the powdered and fresh form have significant health benefits but the fresh form doesn’t lose any of the plant’s essential oils and this means the health benefits are more readily available. This is also why it stains your hands when using, so be careful! It is very similar to ginger in handling and preparing, so make sure you avoid the dry and shrivelled looking roots and prepare it by peeling and cutting into cubes, matchsticks or grating. You can store the freshly prepared turmeric in the firdge in an airtight container for a few weeks or freezer for a few months. I prefer to grate and store in the freezer so I can easily add to a variety of recipes.

So, if we know how to prepare it, what are the benefits? Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, potassium, calcium, copper, iron, magnesium and zinc. Due to all these factors, turmeric is often used to treat a wide variety of health problems. These include:

Prevents cancer
Relieves arthritis
Controls diabetes
Reduces cholesterol
Boosts immunity
Heals wounds
Weight management
Prevents Alzheimer’s
Improves digestions
Prevents liver disease

If you are looking for some inspiration, try the recipes below:

Baked potato with turmeric yoghurt and crunchy seeds

Sweet potato
Turmeric root
Mixed seeds
Greek Yoghurt

Bake the potato in the oven until crispy on the outside and tender inside (roughly 40 minutes) Place the onion, garlic, kale into a pan with some olive oil and gently saute. Then roast the seeds in a dry pan. Grate the turmeric root into some greek yoghurt and mix to form a vibrant yellow spiced yoghurt. Assemble your meal…Baked potato, topped with the kale, onion and garlic, then a layer of yoghurt, followed by the crunchy seeds. And feel the benefits!

Turmeric and ginger tea

Turmeric root grated
Ginger grated
Lemon and honey to taste

Put all ingredients in a teapot and leave to stand for 3-5 minutes. Add lemon and honey to taste and enjoy!


National Pain Week – Food as Medicine



Article by Megan from Too Tasty to Throw.

Given this week is National Pain Week for Chronic Pain and other illnesses, we thought it would be a good opportunity to show some love to those of you suffering chronic pain and have a look at how using the ‘whole’ of your fruit and vegetables to reduce waste can help relieve symptoms….

Welcome the humble lemon peel. Costing just under $1 and easy to pop in your bag and carry around with you, its benefits are under appreciated. Indeed, the health rewards from drinking its insides (lemon juice) to help fight colds and flu and also to detoxify the system are well known. But did you know that the peel has up to 10 times more vitamins and minerals than the juice itself? It is rich in calcium, vitamin C, vitamin A, beta carotene, folate, magnesium, potassium, pectin and fibre, that help your body to repair and heal and also they help relieve chronic pain. To elaborate, benefits include:

  • Fighting joint pain – Lemon peel is rich in vitamin C , with more than twice as much as the juice itself. Vitamin C has a healing action within the body and helps in the formation of protein that is important for the formation of ligaments, tendons and skin and to fight joint pain.
  • Relieving and repairing pain felt from injuries – Vitamin C present in bones repairs the damaged cartilages that connect bones and also help to heal wounds and relieve pain due to injury. Lemon peel keeps your bones, cartilages and even teeth in good health.
  • Fighting pain from a weakened immune system – Vitamin C in lemon peel also helps relieve the pain of sore throats and cold / flu and to boost immunity.
  • Reducing and preventing pain from various bone conditions – The high amount of vitamin c and calcium in lemon peels helps prevent and reduce pain from osteoporosis, rheumatoid arthritis, inflammatory polyarthritis and other bone conditions.
  • Fighting cancer and eradicating toxins – Lemon peels help eradicate toxic elements in the body, helping fight the pain felt from cancer by assisting in eradicating from the body carcinogenic elements and curbing the division of cancerous cells. Lemon peels consist of components known as salvestrol Q40 and limonene, which are known to fight against cancerous cells in the body. Also, the flavenoids in the peel are effective when curbing the division of cancerous cells
  • Minimising pain felt from high blood pressure, heart disease and diabetic heart disease – digesting lemon peels helps lower the LDL cholesterol through its polyphenol flavonoids and Vitamin C / P help clear blood vessels.

So, if we know the benefits to relieve pain, how do we go about using the peel? Well, it is easier than it might first seem. Simply freeze a lemon whole and grate over your meals, in your drinks and on your soups / stews for a zesty flavour and some awesome pain relief / other benefits as above. You can also dry the peel and add it to your meat marinades.

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Also, for some inspiration, try the recipes below:

Lemon Peel Joint Pain Recipe:

  1. Extra Virgin Olive Oil
  2. 2 large lemons
  3. Eucalyptus leaves
  4. A jar with lid
  5. Clean gauze

Place the peel in a jar with the eucalyptus oil and add enough oil to cover. Close the jar tightly and leave the mixture to sit for two weeks. After this time, add some of the remedy to some gauze and apply to the painful area – ideally overnight so it can soak in. You should experience benefits almost immediately.

Lemon Peel Tea Recipe:

  1. 1 litre of water
  2. 2 lemon peels and the juice

Bring lemon peel and water to the boil for 15 minutes. Then take from heat and add the juice and potentially some honey to taste. Great for pain relief in leg and arm joints.

Lemon Peel Marinade Recipe:

  1. Zest and juice of half a lemon
  2. 1/4 cup soy sauce
  3. 1/4 cup oil
  4. 2 onions
  5. 2 garlic cloves
  6. 1 inch ginger
  7. 2 tbsp honey

Whisk ingredients together until honey is dissolved. Marinate your meat in it for up to 5 hours.

Thyroid Boosting Salad Recipe by Jessica Sepel


Need a little bit of a nutritional boost for your Thyroid Gland? Today’s recipe is by Jessica Sepel from JS Health. She’s sharing with you her favourite Thyroid Boosting Salad Recipe and it is sooo easy to make…

I absolutely adore this salad as a side dish with quinoa sushi, or larger version on its own for a light lunch or dinner. It’s fresh, crisp and refreshing – and seaweed is a true superfood. It’s chockfull of antioxidants, calcium, broad range of vitamins, and a particular nutrient that is difficult for us to get enough of in our diets – iodine. It’s critical to maintaining a healthy thyroid. And you know how I feel about good thyroid health!


Prep time: 25 mins Total time: 25 mins
  • 1 fennel, roughly chopped (tops only)
  • 2 raw beetroots, grated
  • 1 carrot, grated
  • 1 cucumber, deseeded and cut finely on an angle
  • 300g dry wakame seaweed
  • 5 tbsp mung beans
  • 3 tsp Dulse flakes
  • 2 tbsp toasted white and black sesame seeds
  • 2 tbsp toasted pumpkin seeds
  • For the Dressing:
  • 4 tbsp cold pressed flaxseed oil • 1 tsp miso paste
  • 3 tbsp apple cider vinegar
  • 1 garlic clove, crushed
  • 1 tsp grated ginger
  • 1⁄2 avocado (optional)
  1. In a large bowl, place the seaweed mix and add enough warm water to cover. Let it stand for 10 minutes and then dry it extremely well with paper towel.
  2. In a large mixing bowl, add the finely sliced seaweed, fennel, beetroot, carrots, cucumber, mung beans and Dulse flakes. Gently toss all the ingredients together.
  3. In a small mixing bowl, stir together all the dressing ingredients. If serving immediately, you can mix together with the salad. Otherwise, store in the fridge and it will keep for 3-4 days.
  4. Top the salad with the sesame seeds, pumpkin seeds and avocado.

About Jessica Sepel from JS Health:

Hi, I’m Jess, a qualified International nutritionist, health blogger, and wellness coach. I believe that the path to great health starts with good nutrition and positive lifestyle changes. If you can get those right, all of those things you want and deserve will follow naturally: better moods, energy levels, and digestion, and less stress and weight struggles.

You can find Jess here:


Healthy Vegetable Bread Recipe by Jessica Sepel


On the blog today is a gorgeous gluten free loaf of bread by the gorgeous Jessica Sepel from JS Health. It takes less than 60 minutes to make, is gluten free, soy free, dairy free and paleo friendly. Thanks Jess!

Oh, this vegetable bread has become a staple in the JSHealth kitchen. I was inspired by my visit to Hu Kitchen  in New York and had to recreate it. It’s gotten such an incredible response from my newsletter readers that I had to share it on the blog. If you’re a bread lover, this is a must bake!


Prep time: 5 mins Cook time: 50 mins Total time: 55 mins
  • 2 cups almond meal
  • ½ cup psyllium husk
  • ¼ cup pumpkin seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 1 tbsp nutritional yeast (optional)
  • Fresh herbs – I used chopped basil and rosemary
  • Spices if you wish – I used paprika and cumin
  • 1 tsp Celtic sea salt/rock salt
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 2 tbsp olive oil
  1. Preheat the oven to 180 degrees.
  2. Combine all dry ingredients in a bowl, then add eggs and olive oil and mix.
  3. Pour into a greased bread tin and bake for about 50 minutes or until top is just golden.
  4. Top with avocado, fresh tomato and rocket.

veg-bread-insta-624x468About Jessica Sepel from JS Health:

Hi, I’m Jess, a qualified International nutritionist, health blogger, and wellness coach. I believe that the path to great health starts with good nutrition and positive lifestyle changes. If you can get those right, all of those things you want and deserve will follow naturally: better moods, energy levels, and digestion, and less stress and weight struggles.

You can find Jess here:


Green Pina Colada Mocktail Smoothie Recipe by The Whole Food Dude

Want a delicious Mocktail that not only tastes good but alkalizes, hydrates, fills you up and heals your body at the same time?
Today’s Recipe is by Rory Bland, The Whole Food Dude.
This gorgeous Green Pina Colada Green Smoothie is fantastic to serve at parties if you want to provide an alcohol free alternative to the popular cocktail.
It’s Dairy Free, Gluten Free, Raw, Refined Sugar Free, Alcohol Free, Paleo & Vegan Friendly AND tastes delish.
Ingredients:Green Pina Colda Smoothie
  • 1-2 Cups Pineapple
  • 1-2 Bananas
  • 200g Coconut meat or Coconut Yoghurt (CO YO!)
  • 1-2 cups Coconut Water
  • 2 BIG handfuls green of your Choice (Spinach, Mixed Leafy Greens or Lemon Sorrel work best)
  • 1 tbs super greens of your choice (my fave is Superfoods by MicrOrganics Green Nutritionals)
  • 1-2 tbs MicrOrganics Vanuatu Coconut Oil
  • 1 scoop Amazonia RAW Vanilla Protein (Optional)

Chuck it in your High Speed Blender and BAM!

Serve in fancy glasses at parties to impress guests 😉

Cheers to your Health!

Rory Bland
AKA The Whole Food Dude


About The Whole Food Dude:

“Rory Bland a.k.a “The Whole Food Dude” is an informative and hilarious health & wellness speaker, here to put the FUN back into Nutrition and share the message of conscious living, laughter and real good, real food! Rory has overcome a whole heap of health problems including depression, acne, asthma, fatigue, lack of purpose in life and severe video game addictions. He also went through a stage of partying heaps, and was in a death metal band. After an anxiety attack he decided to stay at a Yoga Retreat to get away from everything and start afresh. Now 5 years later, Rory is a die hard foodie, a yogi, a juicing junkie, a YouTuber, speaker, author and pretty much on fire in life. Transformation couldn’t be more possible!! Rory’s unique, fresh and funky approach to wellness will have you laughing and leaving touched and inspired to take positive actions for your health.”

The Whole Food Dude

You can find Rory at:


Edible Spring Garden Brekkie Bowl Recipe by Vladia Cobrdova


Looking for an unusually nourishing & delicious breakfast to start the week with?

Check out this pretty and tasty ‘Edible Spring Garden Brekkie Bowl’.

I got inspired at one of aboutlife event nights – (you can click here to view all the upcoming events).

Teresa Cutter from The Healthy Chef was showcasing her edible flower pot salad.

So here is my version of the edible garden breakfast bowl.

It’s a simple and easy dish full of fibre and loaded with good fats that will satisfy you pass lunch hour.


Edible Spring Garden Brekkie Bowl Recipe:
Serves 1-2


2 x slices of Spring Wellness Sprouted bread
2 x tbspoons of black tahini
1 x teaspoon of apple cider vinegar
Salt and pepper
2 x Rock Chic eggs
2 x radishes bulbs
1/2 x cup of sunflower sprouts


Place into food processor and pulse bread, tahini, apple cider vinegar, salt and pepper until you get an earthy soil like texture

Poach or boil eggs in a pot full of water.

Assemble dish with black tahini soil, place poached or boiled egg in the middle and decorate with radish and sunflower sprouts.



About Vladia Cobrdova:

Vladia Cobrdova is the COO and Wellness Ambassador for aboutlife, a Nutritionist and Author. After being involved in the hospitality industry for years at her home in Czechoslovakia, she moved to Australia where she pursued studies in Natural Health & Therapies. She has been working with the Organic Industry for close to 15 years and knows everything there is to know about operations and business management. She’s seen organics & wellness go from alternative to mainstream.

She has combined her love for real food, business and operations to create what she calls her ‘dream job’ as the Chief Operations Officer of aboutlife. She believes aboutlife is a powerful vehicle for reaching thousands of people at once and making an impact on people’s health on a large scale.

Vladia is the Author of the Wholefoods for Wellness cookbook, which features some of your favourite aboutlife dishes that you can cook at home. She also is the co-ordinator of aboutlife’s popular Wholefoods for Wellness classes held monthly at their 5 stores.

 Vladia Cobrdova

You can find Vladia at:

and in an aboutlife store near you: