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Posted on 06.24.05 by Administrator @ 2:17 pm
It is SO hot here! If it’s anything like this where you are, then you need some salad recipes to help cool you down Spring Green Salad - serves 4 250 G (8 oz) finely shredded spring greens Dressing: 175 ml (6 fl oz) oil Place all the ingredients for the dressing in a screw-top jar and shake to mix. Place this together with the spring greens in a bowl and toss. Leave to marinate for 1 hour. Add the rest of the ingredients, toss and serve. Filed under: Vegetarian and Salads Comments: None |
Here’s a healthy, delicious recipe for you to try with an unusual soy sauce dressing…|
Posted on 06.22.05 by Administrator @ 4:23 pm
I used to always buy ready-made veggie burgers but was never that impressed with them. A lot of the shop-bought ones are very high in fat or pretty tastless - or both! So I found this excellent recipe and have been making my own ever since. They’re great served in baps with a salad… Curried Veggie Burgers - serves 4 1 tbsp oil Heat the 1 tbsp oil in a pan and fry onions until soft. Add carrots, garlic and celery and fry for 5 minutes. Add curry powder and fry for one more minute. Stir the vegetable mixture into the mashed potatoes and season to taste. Divide mixture into 8, shape into round burgers and coat with breadcrumbs. Flatten them and shallow fry for 2 minutes on each side. Serve immediately. Filed under: Vegetarian Comments: None |
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Posted on 06.18.05 by Administrator @ 4:38 pm
You’ve probably heard in recent years that drinking a small amount of red wine is good for preventing heart disease. Well, the active ingredient is called resveratrol and Japanese studies showed that it could prevent artherosclerosis in animals. The good news is that red grape juice is as effective as red wine because it also contains resveratrol. Eating grapes of all colours is good for your health for other reasons too. They contain the cancer-busting compnent called ellagic acid, and they also contain boron which may help prevent osteoporosis. All that, combined with the fact that grapes are delicious, makes them a really healthy, tasty choice! Filed under: Nutritional tips Comments: None |
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Posted on 06.14.05 by Administrator @ 10:33 pm
Well, a few of you have asked me to post some bread recipes, so here’s the first. It’s a yummy granary loaf which is both tasy and healthy. Hope you like it…. Granary Loaf 250 g (8 oz) granary flour Mix the two types of flour and salt togather and cream the yeast with a little water in a bowl and put to one side until frothy. Add to the flour with the rest of the water. Add malt extract and oil and mix in to form a dough. Turn dough onto a floured surface, knead for 5 minutes until smooth and springy. Place in a clean bowl, cover it with a damp cloth and leave to rise in a warm place until doubled in size. Turn onto a floured surface and knead for a few minutes. Shape into a round loaf shape, place on a greased baking sheet and brush with water. Sprinkle with cracked wheat and leave to rise in a warm place for about 30 minutes. Bake in a pre-heated oven 220°C (425°C, Gas Mark 7) for 25-30 minutes. Tap bottom of loaf to ensure it is done (if it sounds hollow, then it’s cooked) and cool on a wire rack. Filed under: Vegetarian and Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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Posted on 06.09.05 by Administrator @ 11:15 pm
I think this dish is Greek, but I’m not 100% sure. Anyway, it’s a kind of healthy dip made with yogurt and is delicious served with wholewheat pitta bread… Tzatsiki - serves 6 500 g (1 lb) natural yogurt Drain the grated cucumber then add it to the yogurt. with the garlic and salt and pepper to taste. Chill for at least an hour then serve sprinkled in mint with wholewheat pitta bread and crunchy raw vegetables such as carrot sticks, peppers and cauliflower florets. Filed under: Vegetarian and Low-fat Comments: None |
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Posted on 06.07.05 by Administrator @ 6:11 pm
Here’s a tasty recipe that uses a wonderful variety of vegetables. What a perfect way to get your daily quota of fresh veg! You can make it as hot or as mild as you like, of course, and serve it with brown rice and cucumber raita… Vegetable Curry - serves 4 2 tbsp oil Cucumber Raita Quarter of a cucumber Heat oil in a pan, fry onions until soft. Add the ground coriander, cumin, garlic and ginger and fry for 1 minute. Add tomatoes, water, chilli, potatoes, carrots, okra, cauliflower and salt and pepper to taste. Mix, cover and cook for 20 minutes until all veg are tender. Stir in the chopped coriander. Serve with brown rice and cucumber raita. Make raita by grating the cucumber, mix it with the yogurt, add salt to taste and sprinkle with cumin. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 06.06.05 by Administrator @ 4:38 pm
I have adored aduki beans since I was a child - my mother used to make a soup with them and I love the fact that even once they’re well-cooked, they keep a certain crispness to the skin. The texture islovely and is great in soups and salads. Here’s a great recipe for you try - remember to soak the beans overnight… Aduki Bean Salad - serves 6 250 g (8 oz) aduki beans, soaked overnight Boil the beans for 45 minutes until tender (make the first 10 minutes a rapid boil, then turn down and simmer). Drain and stir in the dressing and leave to cool. Add remianing ingredients, season to taste, mix and serve. Filed under: Vegetarian and High-fibre and Low-fat and Salads Comments: None |
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Posted on 06.02.05 by Administrator @ 2:28 pm
Lentils and rice and all things nice… here’s a simple supper recipe that satisfies all the nutritional requirements of a vegetarian meal. I serve it with some plain yogurt for added ntrition and creaminess… Lentil Kedgeree - serves 4 350 g (12 oz) whole brown lentils, soaked and drained Cook the lentils in a pan of boiling water for 45 minutes until tender. Drain and put to one side. Cook the rice in boiling water, salted to taste, for 40 minutes or until tender. Drain and stir in the curry powder while hot. Mix the lentils and rice together, stir in the parsley and season to ttaste with salt and pepper. Serve with the onion and pepper rings on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 06.01.05 by Administrator @ 11:06 pm
I first came across kohlrabi when I was living in Germany - I hadn’t tasted it before then, but found it absolutely delicious. It’s a cross between a cabbage and a turnip and is a lovely crunchy raw vegetable. It also is very tasty cooked - just remember to peel the larger older roots as the skinis a bit tough. As for the nutritional content, the kohlrabi is a member of the cruciferous family and is therefore full of potential cancer-fighting properties (like broccoli and other cabbages). It also contains a large amount of vitamin C and vitamin E. I often buy kohlrabi, peel them and slice them up and munch them while watching a film - a very healthy substitute for crisps! Filed under: Nutritional tips Comments: None |