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Posted on 06.09.05 by Administrator @ 11:15 pm Edit This
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 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 06.01.05 by Administrator @ 11:06 pm Edit This
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 |
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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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