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chard
16
JAN
2019
Probert St Clinic, in sunshine with many potted plants surrounding clinic with door open

Happy new year

With the sound of cicadas still ringing in my ears, I’m back in the clinic after a short holiday in New Zealand. 2019 marks my 28th year in practice. Wow! What a privilege it is to continue to share my naturopathic journey with you.   A new year Like last year I’ve...
04
JAN
2019
jar of pickled rainbow chard stems recipe by Gill Stannard naturopath

Recipe: pickled chard stems

According to the forecasters, root to flower eating is the hot food trend of 2019. Think of it as the plant-based version of nose to tail dining. So often we use just the leaves or roots of a plant, when in most cases all parts are edible. In the spirit of root to flower cooking,...
07
DEC
2018
pot of cooked vine leaf dolamas by naturopath Gill Stannard

Recipe: dolmades

Ever wanted to make your own dolmades? It’s easier than you think. For years I lived in a house with an ancient grape vine. Every year the fresh green leaves beckoned me to make dolmades. The young leaves blanched quickly in hot water are perfect wrappings for parcels of...
10
JUN
2016

Recipe: Chard and chickpea soup

When the weather turns cool I love a good soup. This simple version makes good use of abundant winter greens. Don’t forget the citrus, it really lifts the flavour.   Chard and chickpea soup (makes 2 large serves or 4 entrées) 1 – 2 tabs, vegetable oil 1 onion,...
26
FEB
2016

How to make raw greens taste great

Lettuce is the star of the traditional green salads but after months of eating every variety, I start craving darker greens. Vegetables like chard and kale are usually cooked and served hot, but as the hot days continue into autumn these salads made with shredded greens make a...

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