Vegetarian- plant based diet with no animal flesh, usually with eggs and dairyLacto (with dairy)Ovo Lacto (with dairy and eggs)Vegan (no animal products at all)Semi vegetarian (poss poultry or fish)Pescetarian (with fish)
Soybean, soy milkQuinoa, red black whiteAmaranthHemp seedsBuckwheat(noodles)Sprilina
Quandong; The Quandong is a tart tasting fruit that is most often dried and then reconstituted to be used in sweet and savoury condiments such as chutneys, preserves or cordials. Muntries; The muntrie plant, a shrub, produces a cluster of berries that are used in fresh desserts, fruit salads or cooked into pies, chutneys and jams.
Lemon Myrtle ;Fresh leaf, or ground dried leaf of the lemon myrtle tree. The strongly flavored leaves, used both fresh and dried, are used to flavour seafood, salads, desserts and even chocolates. Riberry ;The Riberry is a strongly flavoured fruit that tastes of a mix between cloves and spice. It is predominantly used in relishes, spices, sorbets and jams Native mint; The leaves (Prostanthera rotundigolia), often dried and ground. Has a more complex flavour that normal mints, more aromatic and peppery, with a hint of garlic.
Native Citrus; Australia has six species of true native citrus. The fruit is used in a variety of sweet and savoury products such as jams, marmalades and sauces Mountain Pepper ;Ground leaf or berries of the mountain pepper tree. The berries can be dried, preserved or ground, while the leaves can also be used (dried and milled). Mountain pepper is a very strong spicy pepper and is beautiful sprinkled over oysters or used to flavour soups and stews
Bush Tomatoes; A small tomato-like fruit, also known as a desert raisin, bush tomatoes can be eaten fresh or dried (but be aware that the green fruit are toxic). They have an intense, earthy tomato flavour. Use sparingly to add flavour to sauces, soups, casseroles and stews. Yabbies; A small freshwater crustacean found at the bottom of streams, lakes and in farm dams that are prized for their delicate, sweet flavour and firm texture.
WattleSeed; Often roasted and milled to be used in a wide variety of foods including soups, meat rubs, ice-creams and baked goods.
‘Strict’ Diets Raw veganism; only fresh and uncooked fruit, nuts, seeds, and vegetables. Some vegetables can only be cooked up to a certain temperature Fruitarianism; permits only fruit, nuts, seeds, and other plant matter that can be collected without harming the plant Sentient vegetarianism (yogic diet) plant based diet which may also include dairy (not eggs) and honey, but excludes anything from the onion or leek family, red lentils, durian fruit, mushrooms, blue cheeses, fermented foods or sauces, alcoholic drinks and often also excludes coffee, black or green tea, chocolate, nutmeg or any other type of stimulant such as excess sharp spices Buddhist vegetarianism (also known as su vegetarianism) excludes all animal products as well as vegetables in the allium family (which have the characteristic aroma of onion and garlic): onion, garlic, scallions, leeks, or shallots. Jain vegetarianism includes dairy but excludes eggs and honey, as well as root vegetables. Macrobiotic diets consist mostly of whole grains and beans
Vegetarianism By choice(health), religious, or environmental Based diet, including dairy products, excluding animal flesh
Vegetarianism Pros; Cons; Higher in Vitamins Lacks Protein and minerals Lacks Iron Higher in Fibre Lacks Vitamin B12 Lower in Saturated Can be time Fat and consuming Cholesterol
Nutrition Protein; used for growth and maintenance, esp. muscles Protein; made from amino acids 9 our body cannot make- ‘Essential’ to consume 7 we can make Often vegetarian diets lack complete proteins;