YMCA Healthy Living Magazine, powered by n4 food and health (Winter 2015) | Page 10
EUCALE STANES, APD AN
ASHLEIGH JONES, APD
Eucale is a passionate Accredited Practicing Dietitian
(APD) and Accredited Nutritionist (AN) who loves food,
cooking and helping people improve their health. Eucale
also has a Bachelor of Medical Science from the
Australian National University and a Masters of Nutrition
and Dietetics from the University of Canberra. Discover
more about Eucale at Nutrition in Action (www.
nutritioninaction.com.au) or visit n4foodandhealth.com
Ashleigh is a recent graduate dietitian from Griffith
University on the Gold Coast. Since graduation she’s
enjoyed having a varied workload, splitting her time
between private practice at the Health and Diabetes
Centre in Brisbane and corporate work with
Corporate Nutrition Melbourne in the Brisbane/Gold
Coast area. Follow Ash on twitter as @AshJonesAPD
or you can learn more about her at
n4foodandhealth.com
RECIPES FOR A WARM WINTER
One pot wonders
Here are a few of Eucale Stanes’ favourite and healthy
slow cooked recipes.
Pumpkin and red lentil soup: Sauté one onion and two diced carrots in two
generous teaspoons of butter on the stove top, until soft. Add this to a slow
cooker with 1 cup of dry red lentils, one good sized butternut pumpkin (peeled
and diced), and 1.5 litre of low-salt veggie stock, and cook away!
Coconut and lentil curry: Place one cup lentils, one can of coconut milk, two
tablespoons curry powder, one diced onion, two diced cloves of garlic, and a
pinch of salt, and two cups of water in slow cooker cooker. Mix and leave to
simmer on low for as long as you need. We like to serve with boiled eggs.
Slow roast lamb: Place lamb (shoulder or leg roast) in slow cooker with loads of veggies, garlic, oregano,
thyme and rosemary, and sprinkle with olive oil and a pinch of salt and pepper. Let it cook until spectacularly tender!
Slow roast chicken: Pop a chicken and veggies of choice in a slow cooker for the most amazingly tender roast. You don’t
even need to add liquid.
Moroccan style lamb stew: Add diced lean lamb, carrots, pumpkin, ½ cup chickpeas, fresh herbs (try mint, coriander, or
fennel), ½ cup dates, Moroccan spices (pepper, ginger, turmeric, cinnamon, cumin, paprika), and 3 cups of water to the
slow-cooker, then leave it to do its thing!
Roasted lamb shanks
Ashleigh Jones shares this winter favourite – a recipe for lamb shanks.
YMCA HEALTHY LIVING MAGAZINE WINTER 2015
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Cut a slit in your lamb shank parallel to the bone. You basically want to
make a little pocket, big enough to fit your pinkie finger. In that pocket,
stuff some chopped rosemary. Then rub a little canola oil all over the
outside of the shank, season with salt and pepper and a little extra
chopped rosemary, then pop in the oven.
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After 30 minutes, remove the shank, turn it over, and reduce the heat to
180°C.
Cook for 60 minutes, then add your roasting veggies to the pan. You
might have enough pan juices to season the veggies at this point,
otherwise add a little extra oil. Put it all back in the oven for another 15
minutes.
Remove the lamb and put it on a plate, then cover with foil and leave it
to rest. Put the veggies straight back into the oven for the final 15
minutes, or however long it takes them to cook.
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10
Preheat your oven to 250°C.
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1 lamb shank (or 2 if
you want leftovers)
Canola oil
2 sprigs fresh rosemary, chopped
Vegetables for roasting (e.g. zucchini,
Lebanese eggplant, yellow
capsicum)
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Ingredients
Once the veggies are cooked to your liking, plate it all up. Feel free to
pick up the shank by the bone and eat it like a caveman — food is to be
enjoyed, after all!