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Posted on 05.30.05 by Administrator @ 5:26 pm Edit This
As I think I’ve already told you, I’m a bit of a bean addict. I love all the beans and pulses, especially lentils. Well, this is a great haricot bean recipe that uses fresh green beans too. It’s delicious and ideal as a side dish or as a light lunch with some crusty bread… 175 g (6 oz) dried haricot beans (soak overnight) Cooked the haricot beans in boiling water for an hour until tender then drain. Cook the green beans in boiling water (salted to taste if desired) until tender. Mix the oil and lemon juice together, season to taste with salt and pepper and stir in the parsley. Mix the beans together, pour the dressing over and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.27.05 by Administrator @ 9:41 pm Edit This
I’m always looking for healthy desserts, something that satisfies a sweet tooth without going overboard on fat, and I think this dish fits the bill. It’s great as a winter warmer or a “comfort-food” dish and is as easy as pie to make! Figgy Rice Pudding - serves 4 40 g (1.5 oz) brown short-grain rice Bring the rice and milk to the boil in a pan, cover and simmer for 40 minutes or until the rice is tender and the milk has been absorbed. Stir in the sugar, allow to cool slightly and beat in the eggs. Grease an ovenproof dish. place the figs in the bottom and spoon the rice mixture over the top. Bake in a pre-heated oven 190°C (375°C, Gas Mark 5) for about 15 minutes until golden brown and serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.26.05 by Administrator @ 4:36 pm Edit This
Have you ever tasted barley? A lot of people haven’t and they’re missing out a real treat. It’s so tasty, and incredibly healthy too! You see, it’s full of soluble fibre which has a good effect on blood cholesterol levels. Tests have shown that people who follow a high-barley diet benefit from a lowering of their cholesterol levels. Filed under: Nutritional tips Comments: None |
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Posted on 05.20.05 by Administrator @ 10:39 pm Edit This
Here’s a simple recipe for a hot summers’ day. It’s lovely and refreshing and only takes a few minutes to prepare, although it’s tastier if you leave the yogurt and apricots mixed together in the fridge overnight… Apricot & Banana Yogurt - serves 4 125 g (4 oz) chopped dried apricots Mix the apricots and yogurt together in a bowl, cover and leave in the fridge overnight. Add the sliced banana and carefully mix, without breaking the banana slices. Sprinkle with almond flakes to serve. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 05.20.05 by Administrator @ 1:16 am Edit This
Here’s an easy, healthy substitute for cream, to serve with a dessert (not to put in your coffee…). Yogurt Snow 2 egg whites Whisk the egg whites until stiff then add the honey and whisk until thick. Fold in the yogurt and serve straight away. Filed under: Desserts, cakes, bread & biscuits and Low-fat Comments: None |
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Posted on 05.19.05 by Administrator @ 1:05 am Edit This
Onions should be near the top of your list of healthy foods and today I’m going to tell you why: onions belong to the genus Allium (which includes garlic and leeks too, among about 500 other plants) and the Allium vegetables have been shown to lower the incidence of stomach cancer in people who eat large amounts of them. Onions also have a good effect on cholesterol, raising HDL levels in people who eat an onion a day. You’ll notice that a lot of my recipes include an onion, and apart from being tasty, you now know why! Filed under: Nutritional tips Comments: None |
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Posted on 05.17.05 by Administrator @ 6:44 pm Edit This
“More salads!” I hear you cry! Well, you asked for them so you’ve got them. It’s definitely the time of year for lighter, cold meals and snacks, so here’s a nice variation on the traditional coleslaw recipe… Cashew Coleslaw - serves 6 250 g (8 oz) shredded white cabbage Place the cabbage, celery, apples, spring onions, cashews and parsley in a mixing bowl. Mix the mayonnaise and yogurt together and pour over the salad, toss thoroughly and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.16.05 by Administrator @ 4:15 pm Edit This
Here’s another great chicken recipe, this time made with cooked chicken. You can also substitute white fish or turkey and it’s a great way of making a tasty meal out of a small amount of left-over fish or poultry… hope you like it! Green Spaghetti Chicken 350 g (12 oz) wholemeal spaghetti Cook the spaghetti in boiling salted water according to directions on packet. Heat the oil in a pan and fry the onions and courgettes for 5 minutes. Add the chicken, tarragon and wine and allow the liquid to evaporate. Drain the spaghetti and return it to its pan, then add the chicken and vegetable mix. Season with salt and pepper to taste and mix carefully. Serve garnished with parsley and a side salad. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 05.14.05 by Administrator @ 5:38 pm Edit This
Eating carrots could be even better for you than you think! Just one raw carrot contains more than 250% of the recommended daily allowance of beta-carotene. This is a powerful anti-oxidant that helps prevent premature aging and cancer. Carrots are also rich in a special type of soluble fibre which has been shown to reduce cholesterol. I eat a lot of carrots in salads - I just peel them and grate them, then serve them with my salad with a little olive oil and balsamic vinegar. They’re healthy and tasty too Filed under: Nutritional tips Comments: None |
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Posted on 05.13.05 by Administrator @ 9:23 pm Edit This
I got a few e-mails just recently asking for more cake and dessert recipes, so here’s a nice pudding recipe for you - it doesn’t contain too much fat (about 5 g per serving) and has lots of healthy fruit and fibre in it. Enjoy Apple & Date Charlotte - serves 4 90 ml (6 tbsp) wholemeal breadcrumbs Heat the oven to 180°C (350°C, Gas Mark 4) then grease a 575 ml (1 pint) ovenproof dish and sprinkle the bottom with breadcrumbs. Put a layer of apples on top, sprinkle all the dates over them, then some more breadcrumbs. Make further layers of apples and breadcrumbs until they’re all used up - make sure you finish with a layer of breadcrumbs. Heat the honey, water, lemon rind and juice, cloves and margarine in a pan and mix until well blended. Pour over the pudding, pat down with the back of a spoon and bake for 1.5 hours until top is golden brown. Serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre Comments: None |
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