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Posted on 05.12.05 by Administrator @ 7:56 pm Edit This
I should warn you before you try to make hummus (if you haven’t made it before, that is) that I found it very messy and frustrating the first time. You see, I didn’t have a food processor and had to push the chick peas through a sieve. As I made it, I swore that I would never do it again. The truth was though, that it tasted so delicious once it was made that I’ve made it regularly ever since. And in case you’re wondering, no, I still don’t have a food processor and still make it with a sieve! Hummus - serves 4 225 g (8 oz) dried chick peas (soak them overnight) Boil the chick peas in plain water for 3 hours, or until tender. Add a little salt and the ground cumin towards the end of cooking. Puree the chick peas in a blender, food processor or through a sieve. Mix in the olive oil, lemon juice and garlic then season to taste with salt and pepper. Serve spread on wholemeal toast or with pitta bread and salad. Also makes an excellent dip with various raw vegetable sticks such as celery, carrots, peppers etc. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 05.11.05 by Administrator @ 6:12 pm Edit This
Well, it might be spring here, but it’s awfully cold right now! I made some nice minestrone soup yesterday for lunch to help us all warm up and I thought I’d share the recipe with you today. Don’t forget that you can use some of that wonderfully healthy Chinese leaf I was telling you about yesterday in this recipe as a substitute for the green cabbage… Minestrone Soup - serves 8 1 tbsp oil Heat the oil in a large pan and fry the onions until soft. Add carrots, celery, leek and garlic and cook for ten minutes. Add all the remaining ingredients plus salt and pepper to taste. Bring to the boil, then simmer for 40 minutes. Remove the bouquet garni and serve sprinkled with grated Parmesan. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 05.10.05 by Administrator @ 4:38 pm Edit This
I bought a lovely organic Chinese leaf over the weekend and it prompted me to tell you all about the virtues of this tasty cabbage. It really is the king of cabbages from a nutrition point of view - it contains a huge amount of beta-carotene, loads of vitamin C, potassium and calcium. It also contains phytochemicals called indoles which are believed to be very active in fighting cancer. They are thought to work by deactivating potent oestrogen that can stimulate the growth of certain tumours, such as those in the breast. So eat up your Chinese leaf! It’s great used in a salad instead of lettuce and can also be chopped and cooked in the same way as green and white cabbage. I’ll be including some recipes soon to help inspire you, and don’t forget to send me yours too! Filed under: Uncategorized Comments: None |
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Posted on 05.07.05 by Administrator @ 3:29 pm Edit This
This is a recipe my mum gave me when I became a vegetarian - she told me that it’s a Provencale dish and the name ‘Tian’ comes from the actual earthenware dish that it is traditionally cooked in… Tian - serves 4 2 tbsp olive oil Heat the oil in a oan and fry onions until soft. Add garlic and courgettes and fry for 5 minutes. Add spinach, rice, eggs, Gruyere cheese and season with salt and pepper to taste. Mix well and spoon into a greased 1.2 litre (2 pint) ovenproof dish. Sprinkle with breadcrumbs and parmesan and bake in a pre-heated oven 180°C (350°C, Gas Mark 4) for 35 minutes Serve with a green salad and crusty bread. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 05.06.05 by Administrator @ 3:32 pm Edit This
This soup is great lunch for the summer and makes a delicious starter to a more formal meal. Don’t forget to allow two hoursfor chilling it in the fridge before serving… Chilled Yogurt & Mint Soup - serves 4 300 g (10 oz) natural yogurt Place yogurt and tomato juice in a bowl and mix thoroughly. Add milk, garlic, cucumber, chopped mint and season with salt and pepper to taste. Place in the fridge to chill for 2 hours. Garnish with sprigs of mint to serve. Filed under: Vegetarian and Soups Comments: None |
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Posted on 05.05.05 by Administrator @ 4:08 pm Edit This
If you’re looking for a healthy snack then popcorn is the answer. You have to choose a “lite” variety, or better still, make your own in an air-popper, but the actual popcorn (as opposed to any coating or topping) is an extremely healthy snack. For flavour, add a low-sodium herbal seasoning or some yeast extract for extra nutritional value. Filed under: Nutritional tips Comments: None |
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Posted on 05.04.05 by Administrator @ 4:40 pm Edit This
Brown rice really is the most excellent food - low-fat, tasty, nutritious - so I thought I’d share another of my favourite rice salad recipes with you… Brown Rice & Walnut Salad - serves 6 175 g (6 oz) brown rice Cook the rice in boiling salted water for 40 minutes or until cooked. Drain and rinse. Put rice in a large salad bowl with all the other ingredients and mix well. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes and Salads Comments: None |
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Posted on 05.03.05 by Administrator @ 3:02 pm Edit This
Thanks for all your e-mails this week - it seems that my chicken recipes have been particularly popular! So today I’ve got a tasty, Chinese-style recipe for you, with beansprouts, ginger and soy sauce. Hope you like it… Chicken & Beansprouts - serves 4 2 x 350 g (12 oz) skinned chicken portions Bone the chicken and cut into thin strips. Heat the oil in a pan and fry the onion and garlic for one minute. Add the chicken, soy sauce, ginger, sugar and salt and stir-fry for 3 minutes. Add the beansprouts, stir-fry for 2 minutes and serve with brown rice, peas and sweetcorn and a green salad. Filed under: Chicken & Poultry and Rice Dishes Comments: None |
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Posted on 05.01.05 by Administrator @ 5:42 pm Edit This
I found some great organic chicken breasts in my supermarket recently and wanted to include them in some recipes. I steamed them until they were completely cooked through, then made this simple yet delicious dish… (Serve with a salad of grated white cabbage and carrots, or chinese leaf and tomatoes) Chicken With Broccoli & Spaghetti serves 4 400g (14 oz) wholemeal spaghetti Cook the spaghetti in salted boiling water according to instructions on packet (usually about 12 minutes) unil tender. Drain it and keep hot. Boil or steam broccoli until just tender and drain. Heat chicken in a pan with the yogurt, pepper and garlic until gently simmering. Season with salt to taste and add to broccoli. Add the dates. Put the spaghetti into a warm serving dish and pour the sauce over the top. Toss carefully and sprinkle with the walnuts. Filed under: Chicken & Poultry and Pasta Comments: None |
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