Rose's food blog offers healthy options for a well balanced diet

Here's my tip. In the vegemite jar I have all my Indian spices ready mixed in the pantry. This saves me time scratching through the pantry for the ingredients. I also use this mix when I cook quinoa. In the spice mix 1 Tspn ground Cumin, 1 Tspn ground corrianner, 1 Tspn tumeric, 1/2 Tspn curry, 1/2 Tspn garam marsala, 1/4 Tspn ground cardamon. I added some mustard seeds for pop.

I wanted to share one of my favorite cookbooks with you. I love this book it has a picture of every meal, I am very visual if there's no picture I wont cook it, the nutritional value of every meal. It has meal plans daily and weekly, and recipes color coded by the calories and per serve. It is a whopping 600 pages..Bonus! I bought this book secondhand paperbackswap.com and I see it is about $16 on amazon.

Basically this is all the vegetables I have left in the fridge. Onion, celery, zucchini, bell pepper, carrot, corn, kale & mushroom. some herbs from the garden, parsley and curry. Chili flakes, curry powder and thyme, 1 cup crushed can tomatoes (you can use fresh). Boiled it covered with vegetable stock for 15 minutes, whizzed a third in nutribullet added it back in . Yum Scrum!!!

Today I made potato and leek soup...I love it. I used what I had, white yam instead of potato they are a more complex carbohydrate. I used 1 1/2 yams 1 1/2 leeks, the white bit and a bit of the green. I covered and boiled the yams in 1/2 vegetable stock 1/2 water, added 1 teasp'n thyme, 1 teaspn oregano and 1/2 teasp'n curry powder for 12 minutes. I cooked the leeks in the fry pan slowly on low heat with butter and olive oil. Waited until they cooled and lightly blended. YUM