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Posted on 06.07.05 by Administrator @ 6:11 pm Edit This
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 Edit This
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 Edit This
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 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 05.20.05 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 05.11.05 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 05.04.05 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 04.19.05 by Administrator @ 7:14 pm Edit This
Here’s a great fish bake which can be made with any white fish. I usually buy frozen fillets and simply defrost them before I start preparing the dish. Serve it with brown rice or a baked potato, plus a nice crisp mixed salad… 450 g (1 lb) white fish, fillets (remove skin if necessary) Cut the fish into chunks and place in ovenproof dish. Heat oil in a small pan and fry onions, peppers and celery until soft. Spoon this over the fish, add salt and pepper o taste and pour over the vinegar and chopped tomatoes. Mix breadcrumbs, lemon rind and cheese together - spoon this over the whole dish and bake in preheated oven 190°C (375°F, Gas Mark 5) for 30 minutes. Serve garnished with lemon wedges. Filed under: Low-fat and Fish & seafood Comments: None |
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Posted on 04.14.05 by Administrator @ 3:26 pm Edit This
I’ve been a big fan of beans ever since I became a vegetarian when I was fifteen. I have occasionally eaten meat since, I must confess, but I still love dishes based on pulses. Here’s a great recipe based on the humble mung bean - cheap, nutricious and delicious… Mung Bean Risotto - serves 4 350 g (12 oz) mung beans, soaked in water overnight Drain the beans and rinse them. Heat 1 tablespoon of olive oil in a large suacepan and fry the onions until soft. Add the drained beans and rice and stir in. Pour in the vegetable stock, bring to the boil and simmer for 40 minutes until water has been absorbed and rice and beans are tender. Add the herbs and salt and pepper to taste and mix gently. Fry the pumpkin seeds in the remaining oil, serve the risotto with the seeds sprinkled on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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