Farewell And See You At LittleGreenHabits.Com

Great is the art of beginning, but greater is the art of ending. ~Lazurus Long

It is with mixed emotions that I write this last post for Just One More Spoon. Most of you might not be aware of my decision to rebrand. Unfortunately, it is time to close this chapter of my life so I can start the next one.

For over a year since my transition to a vegan (plant-based) lifestyle I’ve turned around Just One More Spoon a complete 360 degrees in terms of its content and message. I have become more serious about blogging and I have enjoyed publishing the vegan lifestyle through my website and on social media. I’ve started doing videos and interviews, and I’ve had so many amazing opportunities come my way. I’ve invested a great deal of time and money on this blog and I love everything I do, even the late nights spent editing my work. Everything was going great!

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Except that I was moving further and further away from what Just One More Spoon was all about and it bothers me. I’ve developed into more than just a food blogger who is obsessed with food (though I still am in some ways) and as much as I’ve done my best to change the direction of where this blog is going, the current brand does not and will not reflect my new passion and message.

So, as hard as it is for me to leave behind all the hard work, time and money I’ve put into Just One More Spoon, I have decided to pack my bags, take all my belongings, move sites and start over. I hope you, my dear reader, will follow me on this new journey.

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This new chapter of my life is called Little Green Habits. It’s launching very soon and I’m super excited about this. It is a blog dedicated to inspiring and helping people transition to the vegan lifestyle, which I think is all about changing your habits for the better. Whether you’re a vegan, vegetarian, pescetarian, flexitarian, omnivore, carnivore or even a palaeolithic, if you’re curious about veganism or you want plant-based resources (we can all eat more vegetables), I’m there to inspire and guide you along the way. I’ve lived a good part of my life being an on again, off again vegetarian and I’ve often wished I had this kind of resource to push me over the line.

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Thank you for all your support, feedback and encouragement. I wouldn’t have stayed blogging this long without your support. Come and say hello to me at my new home, little green habits, and share the word on twitter, instagram or facebook. Take care and I’ll see you on the other side.

xKeren

Cuisine Companion Launch and How to Make Wholegrain Oat Bread Rolls

What’s the first thing you do when you have a cooking robot? Get it to knead you some bread, of course.

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A few weeks ago I went to a VIP event as one of the founding members of the Tefal Cuisine Companion Cuisine Club (Hello Bizzylizcook and Vegetaraian :o) . At the VIP event I got to play with this wonder machine and made a delicious vegan risotto and apple crumble effortlessly.

Cuisine Companion

It’s such a versatile machine. It chops, whips, mix, kneads, cooks, steams, blends, stirs, emulsifies, whisks, sears, crushes, mills and heats food. In the beginning I was afraid that it might be a bit complicated to use but it turns out to be quite easy and straightforward with an intuitive user interface and six automatic functions.

That first weekend I decided to test-drive my demonstration model, making one of my favourite breads, Maple Oat Bread. I use a combination of whole-wheat flour and oats which help lower the gluten content of the bread and increases its nutritional value. Though I’m trying to eat less bread, I’ve never been a fan of complete deprivation, so rather than stop eating it altogether I’d rather try making it healthier and better for me (and maybe eat a bit less of it). So when I discovered you can turn oats into flour and make bread with it, you could imagine my excitement.

Here’s My 5 Reasons Why You Need To Make Oat Bread (not that you need any):

  1. Oats are high in fibre and are a good source of antioxidants, vitamins and minerals
  2. Oats help you control your appetite [1]
  3. Oats help regulate blood pressure [2]
  4. Oats are rated no. 1 for breakfast, in satiety index [3]
  5. Oats may improve insulin sensitivity [4]

Need more convincing? This bread is quite easy to make so you can certainly make it by hand if you want. However, the Cuisine Companion makes it even easier as you don’t have to knead it. The machine does all the work, including maintaining an optimum proofing temperature. Once I had put all the ingredients in, the only thing I had to do was to wait and then shape the dough into bread rolls. Too easy.

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Wholegrain Maple Oat Bread Rolls

Ingredients

  • 300ml warm water
  • 1 packet of dry yeast
  • 1 tbsp maple syrup (you can add up to 3 tbsp if you like it sweeter)
  • 1 cup of whole-wheat flour
  • 1 cup of rolled oats, plus a few tablespoons, divided

Methods

  1. Place the yeast and 300ml of warm water in the bowl fitted with the kneading/crushing blade. Launch the P1 pastry program. After 30 seconds, open the lid and add the flours, oat and salt. Note that this program will knead the dough for 2 minutes and then it will stop for 30 minutes while maintaining the temperature at 30C.
  2. After 40 mins, remove the dough using a spatula and launch the P1 pastry program again, stopping after the kneading stops. Rework for 5 mins by hand. Form a ball with the dough.
  3. Place the remaining oats on a small bowl. Pick up the dough ball and gently roll it over the oats).
  4. Leave on a tray lined with baking paper. Leave to rest for 1 hr 30 mins.
  5. Preheat the oven to 200°C.
  6. Place a bowl of water on the lower rack in the oven (this will help achieve a nice crust). Bake for 25 mins. Lower the oven to 180°C and cook for an extra 15 to 20 minutes.

Disclosure: I received a complementary Cuisine Companion from Tefal both to play with and for editorial purposes.

You can find out more about the Tefal Cuisine Companion at https://www.cuisinecompanion.com.au/. The new and highly anticipated Cuisine Companion is now available at select Harvey Norman stores across Australia.

References:

[1] Nutrition Research, October 2009; 29(10):705-9

[2] Journal of Family Practice, April 2002; 51(4):369

[3] European Journal of Clinical Nutrition, September 1995; 49(9): 675-90

[4] European Journal of Clinical Nutrition, June 2007; 61(6):786-95

Awesome Vegan Cookbooks Giveaway – Veganissimo! and Greenilicious

OLYMPUS DIGITAL CAMERAWoohoo! It’s giveaway time!

To celebrate autumn and in support of the Meat Free Week happening this month, I’m giving away two fabulous vegan books thanks to the kind folks at Arbon Publishing.

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These two books are filled with easy and innovative and mouth-watering recipes that will inspire you to eat more greens and create delicious vegan foods.

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Veganissimo! is a great introductory book for both those who are new to vegan cuisine or enthusiastic vegan foodies. It breaks down vegan culinary techniques, as well as the principles of whole, unprocessed foods in a fun and easy way.

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Greenilicious is a sophisticated book which revolutionises our approach to greens and show us just how versatile and delicious veggies can be. Greenilicious demystifies more than 40 different green vegetables, outlining their nutritional benefits, flavours and textural characteristics, and providing storage and cooking tips for every variety. It also demonstrates how greens can be the main attraction of everyday eating and not just a sideshow. So now my beloved kale can take centre stage on my dinner plate.

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To enter, simply do the following:

  1. Like me on Facebook,  or follow me on Instagram (or both).
  2. Leave a comment on the giveaway post here, Facebook or Instagram picture feed and tell me what’s your biggest challenge in preparing a vegan dish whether it is for yourself, a friend or a family member?

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This giveaway is only for Australian residents. Entries close Sunday 29 March 2014 and the winner will be announced the following week on the blog.

Looking forward to reading all your entries.

Ciao,
Keren


Recent Posts

Taste of Sydney 2015 – Win a Double Pass

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I love food and I love festivals so you know this is right up my alley.

Taste of Sydney in partnership with Electrolux, is back in town this March bringing the very best of Sydneydining together in one place. There’ll be lots of attraction (popup bar hopping, food tasting, celebrity chef spotting, and so on) and it all takes place in Centennial Park from 12 – 15 March, 2015.  Tickets are on sale now through Ticketek, or at the door on the day.

Want to come and join me? I’ll be there this Saturday lunch time. It’ll be the first time I’ve attend thisevent after becoming a vegan so I’m equally excited and nervous but I hope to find some vegan foods to taste. I think it’s going to be fun and interesting to see what vegan options they have.

Restaurant line up:

  1. 4fourteen
  2. Ananas
  3. Bang
  4. Bentley Restaurant and Bar
  5. Biota Dining
  6. Bloodwood
  7. Buffalo Dining Cub
  8. Café Paci
  9. Efendy
  10. Jonah’s
  11. Monopole
  12. MoVida
  13. Otto Ristorante
  14. Out-boned
  15. Pei Modern
  16. Popolo
  17. Porteño
  18. Saké
  19. The Cut
  20. Yellow

I’ve already been to some of these restaurants some as a non-vegan and some as a vegan. Otto Ristorante even has a full vegan menu! I expect that most will not be vegan friendly but I’m keen to see what they have on offer. I know that some vegans might disagree about supporting a non-vegan event but I think for me, it’s important not to hide away or live in my own little bubble if I want to raise awareness of the vegan path. So, this is me representing vegan foodies who would love to see more vegan options at mainstream restaurants and let the food world know that there is a gap in the market for vegan food which they can fill. I’ve already got a list of a few vegan friendly stallholders whom I’m keen to meet and greet, including the boys from Inside Out Nutritious Good and their delicious almond milk.

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Thanks to Taste of Sydney I have a double pass to give away!

This giveaway has ended. Thank you to all who participated on the blog, instagram and facebook. Congrats Matt!

Giveaway is only open for 24 hours – 12 March to 11:30am 13 March – so get in quick.

To enter:

  1. Like me on Facebook or follow me on Instagram.
  2. Leave a comment on the giveaway post here, facebook or instagram pic feed and tell me if you’re a *taste* (i.e., hot/spicy, sweet, sour, salty, bitter, umami) what are you and why? 

To stay up to date, follow me on Twitter or Subscribe via Email to get a heads up on giveaway and insider scoop on all the cool things I’m doing right now.

The giveaway is open to anyone able to attend the event this weekend in Sydney!  This double pass is for general entry into Taste of Sydney for two people for any session times on Thursday, Friday, Saturday or Sunday. Please note that you will still need to buy Crowns to purchase food at the event.

Tickets will be available for pick up from the Box Office at the festival gates in Centennial Park under your name. 

See you there!

Keren

Interview with Melissa and Lainie from Meat Free Week

Did you know that Australia is ranked in the top three biggest meat-eating countries in the world (per capita), behind the USA and Luxembourg. Australians eat an average of 111.5 kg of meat per person per year, which is more than double the world’s average of 41.9 kg. This consumption compromises our health and with global meat production predicted to double by 2020, raises serious concerns about long-term sustainability and animal welfare.

Bowel cancer is now the second largest cancer killer in Australia. High consumption of red and processed meat has been linked to both bowel cancer1 and the increased risk of type 2 diabetes.

Globally, the growing demand for meat is leading to increased deforestation, water usage and climate change with the UN identifying the livestock industry as one of the most significant contributors to today’s most serious environmental problems.

It has also created the number one animal welfare issue in the world, factory farming.

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Australia’s annual Meat Free Week will return bigger and better from 23-29 March 2015. The week is dedicated to raising awareness of the amount of meat people eat and the impact it has on human health, the welfare of animals and the environment.

Meat Free Week challenges Australians to sign up to go without meat, including seafood, for seven days. By being sponsored, participants have the opportunity to raise funds for one of three leading charities – Bowel Cancer Australia (health), Voiceless the animal protection institute (animal welfare) and The World Land Trust (environment).

With a growing trend towards meat free or meat-reduced meals and the steady rise of flexitarianism over the past few years (a mainly a plant-based diet with the occasional inclusion of meat), Meat Free Week gives people the perfect opportunity to try out new foods, get more veggies in their meals and see whether a meat-reduced diet is for them, even if it’s just one day a week or one week a year.

And for the first time this year, Meat Free Week will also be expanding the campaign into the UK, gaining great traction with great supporters on board including Jamie Oliver, Paul, Mary and Stella McCartney.

This week I had the opportunity to interview Lainie Bracher and Melissa Hobbs, the founders of Meat Free Week – a global campaign to get you thinking about how much meat you eat and the impact that excessive meat consumption has on your health, animals and the environment, while raising money for several leading charities.

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In this interview, Melissa and Lainie spoke about their journey and what inspired them to co-found this initiative, how they managed to convince Jamie Oliver to be the ambassador for the campaign as well as some the backlash they have received from vegans and farmers.

Screen Shot 2015-03-04 at 10.02.56 pmI know there are a lot of vegans who disapprove of campaigns that encourage people to eat ‘less’ meat such as Meatless Monday or Meat Free Week as they believe it distinguishes the consumption of other animal products (i.e. eggs or dairy) as being more ethically justifiably when they are all a result of tremendous violence, and it renders eating a small amount of meat any other day as ‘okay’ when it is not. The argument is that if we make an ethical decision to reject something that is morally wrong, then we must reject it all, every day, and not just on certain days.

I have mixed feelings about this ideal. On one hand, I want people to stop eating all animal products completely, but on the other hand I know that it is impossible for a lot of people to make such a drastic change without easing into it over time and I am glad for them to give it a crack without making them feel guilty as sin when they don’t stick to a plant-based diet from the very first day. I think Meat Free Week provides people with this opportunity in a fun and engaging way. It provides education. Education provides knowledge and awareness for people to make an informed choice. Love it or hate it, the campaign certainly has made a big impact with over 4,000 people signing up for the challenge, and raising over $150,000 for charity in its first two years.

So here’s the interview, do leave a comment or two and let me know what you think.

Resource Link:

Voiceless – An independent, non-profit think tank focused on raising awareness of animals suffering in factory farming and the kangaroo industry in Australia.

Bowel Cancer Australia – Bowel Cancer Australia works to reduce incidence, death and suffering associated with bowel cancer (aslo known colorectal cancer).

World Land Trust – A charity organisation with a 20 year track record of successful environmental projects. 

Recipes:

Here some of the recipes we talked about in the interview and my favourite ones from the Meat Free Week Website:

Note: You can also check out my recipe page for some plant based recipes and inspiration

Restaurant List – As picked by Chef and Meat Free Week Ambassador, Simon Bryant’s

Melbourne:
  • Veg out in St Kilda
  • Shakahari South Melb
  • Lord of the Fries Brunswick st Fitzroy is kind of clever and quite good
Sydney:
  • Iku various locations
  • Yuli’s in Surry Hills
Adelaide:
  • Zen house adelaide city East
  • Bliss organic adelaide central market precinct
  • Minestra in Prospect, not all vego but awesome vego and vegan choices
Darwin
  • I usually go to Hanamans and order vego
Brisbane
  • The Green Edge
  • Mondo Organics – not vego but offers really good vego/vegan options
Perth
  • Coming soon
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Join the Meat Free Week

Meat Free Week is on 23rd – 29th March 2015. You can check out the Meat Free Week website or their social media channels to learn how you can be part of this great event.

  • Website: meatfreeweek.org
  • Facebook: Meat Free Week
  • Twitter: @meatfreeweekorg
  • Instagram: @meatfreeweek
  • Hashtag: #meatfreeweek

Here are the two really important things people can do to support Meat Free Week:

1. Sign up for Meat Free Week OR if not participating, donate. It’s easy and you’ll be showing everyone how it’s done!

You can register here to be sponsored as an individual or as a team and encourage others to join you. OR simply donate money directly to the charities here. After registering, downloading the App from App Store  or Google Play is a great way to get friends and family on the spot to sponsor you whilst you’re out and about. Monitor progress, share messages, get sponsors via Facebook and have friends and family make a donation right from the fundraisers smartphone.

2. If you’re already vegetariansign up and go vegan for the week. And if you’re a vegan (or already living meat free), sign up and sponsor a meat loving friend for the challenge.

So, are you up for challenge? Of course you are! Check out my 7 Tips For 7 Days Of Meat Free Eating if you need some help in getting started. I’ll also be running a giveaway very shortly to help motivate you to inject some greens into your diet so stay tune and subscribe if you don’t want to miss out on the announcement.

Keren