On the vegetarian lunch menu this week... - image  on https://www.johncolet.nsw.edu.au

On the vegetarian lunch menu this week…

Mon

GNOCCHI ARRABIATA
Taster: Crunchy cream pasta bake

Tues

VEGETABLE RISOTTO
(with chickpea salad)

Wed

MISO, TOMATO OR PUMPKIN SOUPS
with soldiers

Thurs

CHEESY HOT DOGS
(Walkthrough, Grandparent’s Day)

Fri

PASTA BOLOGNESE

Dairy free, egg free, gluten free and vegan options always provided.

This week’s menu is by popular request. I recently found out that MANY children love Miso soup &. who knew? So whilst the weather is still cool, I thought I d make it for them.
Some of the students have also asked, What is in the sausage rolls? Please check the web site for the recipe or e-mail me anytime.
I have been researching processed foods and their dietary implications to our modern diet. One of the interesting ones is that of store bought mayonnaise.
Mayonnaise should be, simply, egg, oil and lemon juice. The nut/olive oils, which we have historically used, have been changed in many brands to soybean oils. This is increasing our intake of omega 6 fatty acids. We should be eating equal amounts of omega 6 and omega 3 fatty acids. Research is showing that the recommended 1:1 ratio is increasing to as much as 20:1 respectively.
Unfortunately, this imbalance of omega 6 fatty acids from refined vegetable oils, particularly soybean oil, has shown to be related to all inflammatory-related conditions such as diabetes arthritis, asthma, heart disease and obesity.
So ditch the dressings that contain soybean oil and buy (or make your own!!!) the ones with nut, seed, olive or avocado oils. Or try this:
Donna’s Avocado mayo
100grs Greek yoghurt (Vegan-use coconut yoghurt)
1 avocado
2 Tbsp grape seed oil
1 Tbsp seeded mustard
Lemon juice to taste
Salt & Pepper
Blend and pour. Use on the day.

Donna Moor
Head of Kitchen
dmoor@johncolet.nsw.ed.au