Wednesday, August 31, 2016

Real Food - Less Fuss

Real Food Less Fuss

by Lauren Parsons

Release date 29th August RRP $39.95

One of New Zealand’s top five group personal trainers, life coach and mother of three, Lauren Parsons tell us how we can eat guilt-free and look and feel great…the French way.

Parsons has 16 years’ experience in the health and wellbeing profession and has lived and worked in France. Six months into her first stay in France, she had put on so much weight her clothes no longer fitted her, her skin was terrible and her health was deteriorating. She felt miserable.

Then she realised the French were eating in a completely different way.

She adopted their attitude to food, learnt how to eat mindfully and lost the weight effortlessly, returning to New Zealand lighter and brighter.

She faced a new challenge while pregnant with her third child as she was diagnosed with gestational diabetes. So she conducted an extensive amount of research into nutrition and discovered the best way to eat for optimal health.
Now Parson’s shares her knowledge in Real Food Less Fuss.

She says, “no other book on the market focuses on the planning side in the way that I do, taking the stress out of cooking with my unique meal planning system.

“Very few books explain the French attitude to food or go into the psychology of eating to give you the keys to enjoy your food guilt-free.”

The first section of Real Food Less Fuss focuses on how we eat such as the negative spiral of dieting, the effects of stress, building a healthy relationship with food and overcoming emotional eating.
The second section is about real food and looks at preservatives and additives, food processing and food labels … and the beauty of real food.
The third and fourth sections includes Parsons’s meal plans, money-saving tips and how to shop smarter.
The last section features tried and tested recipes which are quick and simple, using affordable and easily-sourced ingredients.

“A common story I hear from clients I’ve coached over the years is that as they enter their thirties and forties it gets harder to stay in shape. Waistlines expand, clothes no longer fit and tiredness seems ever present.

“People tell me they want to eat more real food, but life is so busy that they don’t know how to get out of the routine of relying on quick fixes like takeaways, processed ingredients and convenience food” she says.

This is why Parsons chose to publish Real Food Less Fuss – to be the ultimate guide for busy people to plan, shop, cook and eat mindfully and to have less stress and more energy every day.

Proceeds from every book sold will go to Bellyful NZ go to for more information. Bellyful is a volunteer run, not-for-profit organisation providing free meals to families with newborns and families with young children who are struggling with illness.

 About the author:
Lauren Parsons is a wellbeing specialist with 16 years’ experience in the health and wellbeing professions. Qualified as both a personal trainer and a life coach, Lauren was a senior lecturer at the New Zealand College of Fitness and has mentored hundreds of fitness professionals. She is highly regarded within her professions, being recognised among the top five Group Personal Trainers in New Zealand and the winner of the Community Award, in the 2013 National Fitness Awards.

 Lauren Parsons is starting a national promotional tour on Monday 12th September beginning in Christchurch.

Lauren has self-published this book so enquiries to her at:!/Books/c/6718572/offset=0&sort=normal

Auckland event: 


Tuesday, August 30, 2016

Dish it up for Father's Day

Dish it up for Father's Day
Spring is upon us! Yes, there’s still a bit of rain to fall, but hopefully not much this Sunday so all the father’s in the land – and in other lands where they celebrate such a thing – can enjoy the day. The way to a man’s heart (corny, but still true, and obviously, to a woman’s heart as well!), is through the stomach, so sock it to him and cook up a feast.
I love these
mushroom burgers – big and hearty, loads of flavour, juicy and crunchy, and just the ticket for a special home lunch or early dinner. Follow them with an apple and blueberry crumble and you’ll make everyone very happy. I don’t know what it is about the combination of ingredients in this crumble – maybe it’s the Brazil nuts and coconut – but it is so deeply delicious that I have had it for dinner, breakfast, dinner and breakfast again for the last two days. Ain’t none left now though!

To a serious note, in memory of the people who lost their lives in the recent earthquake in Italy, and for those who lost loved ones or their homes, I have added
Spaghetti all’Amatriciana to Shared Kitchen. Above all else the recipe shows a resourcefulness not often acknowledged in seemingly simple recipes, in how you can make a tasty, satisfying dish from few ingredients. In the aftermath of the earthquake’s devastation that resourcefulness will be very welcome.

What else? Oh yes, Waiheke news: A 
few pics from last Sunday’s gathering at Te Matuku Oyster’s opening launch … And I came third in a poetry competition held on Waiheke recently, announced on the eve of NZ Poetry Day celebrated last Friday. Cool, aye! I’ve been asked to send out the poem Open Window to several people, but rather than do that I’ve put it up on Shared Kitchen. You are most welcome to have a read (or not!). Haha!
Have a good one.

This week's gastronomy news




This week's gastronomy news




20 fiery fresh chilli recipes

Gourmet Traveller



Celebrate spring and bring on the heat with these aromatic chilli-fuelled recipes.










David, 30 Aug 03:11 AM

Caponata recipeI used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Ratatouille always tastes like a lot of stewed vegetable all mixed up, and never seemed to capture the distinctness of each of the ingredients like the caponata I had in Sicily, that changed my mind about cooked vegetable salads.
Eggplant for Caponata recipe

Caponata is the cornerstone of Sicilian cuisine, according to Fabrizia Lanza, who was born in Sicily and returned to her family’s agricultural estate to teach cooking classes there. I got to visit a few years back and still remember it as one of the best weeks I’ve spent in, well…years. During the week, she made caponata, and served it on a big platter in her courtyard. From the first bite, I was hooked.
Continue Reading Caponata...


Saturday, August 27, 2016

Soupe au pistou


Soupe au pistou
David, 25 Aug 

soupe au pistou recipe
One of the great French dishes that I make every summer, when I gather fresh vegetables and basil at my market, is Soupe au pistou. Originally from Provence, the soup is meant to use the lovely vegetables of the season, and is crowned with a spoonful of pistou in the middle of each bowl, which guests are encouraged to swirl in themselves.
soupe au pistou - tomatoes
Continue Reading Soupe au pistou...


Eat Your Books - Weekly Roundup

     Recipes | Books | Blog      Weekly Round-Up
Dear BookmanBeattie,

At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you’ll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection.

Happy cooking and baking everyone!

The team at EatYourBooks

From blogs:
Salted Butter Caramel Ice Cream from David Lebovitz's indexed blog

From AUS/NZ books:
2 recipes from The Thrifty Kitchen by Suzanne & Kate Gibbs, indexed by an EYB member
6 recipes from 100+ Tasty Ten Dollar Meals by Sophie Gray, indexed by an EYB member

From UK books:
7 recipes from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson
8 recipes from Fabulous Family Food: Easy, Delicious Recipes You'll Cook Again and Again by Nadia Sawalha, indexed by an EYB member