Kitchen Headquarters Home Page | Health Food Kitchen Recipes |

The article on Stevia or "Sweet leaf" is a new item added in the Nutrition section. This is the all natural sweetener that's been used for over 400 years, that has all the other sweeteners worried, so worried they may have even faked the tests, to get it passed by the US FDA!
When I began researching this sugar substitute, I came up with some strangely conflicting information. Luckily a friend from Peru was able to give me a very long history of the use of stevia in his country. Being an Australian, from a country with a large sugar producing industry, much of the information I found was not in favour of stevia. In order to write an accurate and fair article, I personally switched to Stevia for a year to write a first hand report. My family stayed with sugar, claiming the stevia was too sweet.

I didn't realise how sweet stevia was until I was photographing a stevia plant in the nursery. A while later I licked my fingers and was astonished that they tasted as if they were dusted with icing sugar. I couldn't believe that over 30 minutes later, I could still taste it, so I washed my hands and went back to the nursery. after touching one leaf, I could taste the sweetness again - it really is strong. No wonder the sugar and artificial sweetner producers are worried.

Hokkein Noodles is another section added in the Recipes category. Here's a fast cheap Asian cuisine recipe that uses up all those small quantities of vegetables and meat, left in the fridge that were too small to make enough servings to go around. Also, it's not your typical recipe, rather a formula that will allow your to swap ingredients to create several different meals from the one recipe. You can vary this to use whatever is in season (and cheapest at the supermarket).

If that's not enough, we even show you how to grow some of your own ingredients indoors!

At Kitchen Headquarters we take a practical and holistic approach to cooking healthy natural foods in your kitchen, that won't break the bank. There are a lot of web sites that have recipes but very few that cover the basics and explain why we do things that way. We do!

We also cover things like preparation and general kitchen techniques. Have a look at our new section - "Using herbs and spices" for a foolproof process to make perfect asian dishes and fat free stews that don't taste like diet food. We even show you how to grow and dry your own herbs to keep the flavours in.

Today much of our foods are extensively processed with additives to enhance their shelf life, flavour, colour and reduce cooking time in today's bustling lifestyle. Many of the basic culinary skills have vanished.

How many Mums today know how to cook beetroot and pickle it, make jam, jello or icecream with real fruit?

We want our readers to not only prepare healthy food but to fully understand why it is healthy. Billions of dollars are invested by manufacturers every year to advertise their products, often overstating the health benefits and hiding the additives, toxins, carcinogens, excess salts, fats and sugars. We want our readers to be aware of the facts, supported by research, not urban myths, presented with the minimum of bias.

No this isn't just another food site. It is designed and run by the Mimenta Group. If you have visited our other site, Mimenta.com, you will know we don't run second rate sales sites. Our reputation for authority sites, free from hype, packed with easy to read information and high quality graphics is well established - 8.9 million unique viewers in 2010 prove it. Our writers and proof readers include teachers, doctors, lawyers and specialists in a variety of fields.</p>