Yr 11 Indigenous Australian Ingredients game and information, facts on vegetarianism and other similar diets, including some nutritional considerations

1. Native
Australian
Ingredients

2. Guess the Ingredients???
1. Lemon Myrtle 6. Quandong
2. Mountain 7. Native Mint
Pepper 8. Bush
3. Riberry Tomatoes
9. Muntries
4. Native Citrus
10. Wattle Seed
5. Yabbies
(Acacia)

3. Guess the Ingredient??
A. B.

4. Guess the Ingredient??
C D

5. Guess the Ingredient??
E F

6. Guess the Ingredients??
G H

7. Guess the Ingredient
I J

8.  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.

9.  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.

10.  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

11.  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.

12.  WattleSeed; Often roasted and milled to
be used in a wide variety of foods
including soups, meat rubs, ice-creams
and baked goods.

13. Indigenous Cooking
 http://youtu.be/MZF5IzcPGBs - 4.33min

14. Vegetarian

15. Variations
 Vegetarianism
 Lacto-Vegetarian
 Lacto-ovo Vegetarian
 Vegan
 Semi-Vegetarian
 Pescetarian

16. ‘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

17. Vegetarianism
 By choice(health), religious, or
environmental
 Based diet, including dairy
products, excluding
animal flesh

18. 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

19. Proteins
Animal Sources; Plant Sources;

20. 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;

21. Complete Proteins

22. Iron;
 Needed for oxygenation of blood
 Low iron (anaemia) can result in tiredness
 Great Sources include;

23. Vegan
 No dairy, eggs, meat, fish, honey