Blue foods capture the imagination because they are so rare in nature. Who doesn’t know a kid who sticks their tongue out in glee after chewing blueberries? Let’s get to know some real blue foods and find out why they’re so few and far between! What makes food Blue? Naturally blue foods get their colour … Read more
Orange coloured fruits (including oranges) get their hue from carotenoids, also known as carotenes. There are 1100 different carotenoids, the most prominent of which are beta carotene and lycopene. Carotenes have been linked with better eye health, but also higher risks of lung cancer. We covered them only partially in our carrots post, so here’s … Read more
Pecan versus walnut, which to choose? Pecans and Walnuts are from the same Hickory fruit family and thus often mistaken for each other. Pecans are more popular, probably because they are generally cheaper, sweeter, and smaller. In some ways walnuts are more nutritious, but they’re bitterer and less versatile. Here’s how these two nuts compare … Read more
Freemans Organic Farm, located in Queensland’s Currumbin Valley deep in the Gold Coast Hinterland is nothing short of a national treasure. The farm has been growing some of the finest fruit and vegetables in the country for generations (since 1915 in fact!). The Calorie Counter Australia team believes in the ethos and principles of organic … Read more
Lemon zest is the top part of lemon rind after it has been scraped, cut, grated, peeled, or pared off. The rind is the citrus fruit’s skin. It has two main parts: the outer flavedo and the inner albedo, also known as the mesocarp, or pith. Zest of lemon is a common baking ingredient, think … Read more