food for thought
Asparagus
Asparagus is a member of the lily family, and is related to onions, leeks and garlic.
read more >Beetroot
Beetroot is a root vegetable with distinctive purple flesh. It can be eaten raw, cooked, canned or pickled.
read more >Butter beans
Butter beans have two varieties: the small variety which originated in Mexico; and lima beans, which originated in Peru and are large, plump and white-coloured.
read more >Broccoli
Broccoli is a member of the brassica family. It is usually green in colour and has flowery heads on a thick stalk.
read more >Chick peas
Chick peas (also known as garbanzo beans) are round, light brown-coloured legumes with a mild, nutty, earthy flavour.
read more >Corn
Corn, although often referred to as a vegetable, is actually a grain. It is yellow in colour and has a sweet succulent taste.
read more >Fish
National Heart Foundation of Australia recommends that Australians eat 2-3 serves (one serving is equal to 150g) of oily fish each week for cardiovascular health.(1)
read more >Green beans
Green beans are the immature pods of navy and kidney beans, harvested when the seeds are still soft and small.
read more >Lentils
There are many different lentil varieties, the most common being brown, red and green.
read more >Peas
Peas have been used since ancient times, when they were originally grown for their dry seeds.
read more >Potato
Potatoes are a member of the nightshade family, along with eggplant, tomatoes and capsicums.
read more >Red kidney beans
Red kidney beans are the most commonly used legume. They also come in brown, black and white varieties.
read more >Salmon
Fish species that are members of the salmon family include Atlantic and Pacific salmon and trout.
read more >Sardines
Sardines are small oily fish named after the island of Sardinia where they were once in abundance.
read more >Tomato
The humble tomato is a versatile vegetable (although technically a fruit) which is also very nutritious.
read more >Tuna
Tuna is a species of large ocean fish. There are several types of tuna, however, the most common species we eat are blue fin, albacore, bonito and yellow fin which vary in colour and flavour.
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