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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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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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