Tropical Smoothie (Serves 4)“0 Comments”
admin | 5:01 pm | February 20, 2012 | Recipes
250ml low fat coconut milk
250ml apple juice
½ pineapple
1 banana
½ papaya
1 small mango
Blend together with ice and serve
Super Digestive Smoothie (Serves 4)“0 Comments”
admin | 4:58 pm | | Recipes
500 ml plain fat-free yogurt
4 Tbs. flaxseeds
2 small papaya
2 tsp papaya seeds
½ pineapple
2 tsp raw honey
Blend ingredients together and serve. Avoid using ice as it retards the digestive process
Clean Green Smoothie (Serves 4)“0 Comments”
admin | 4:54 pm | | Recipes
2 heaped scoops wheatgrass or barley grass powder mixed in 1-cup water OR 1 cup juiced mixed greens (lettuce, spinach, beet greens, wheatgrass etc) NOTE: you will need a centrifugal juicer to juice green leafy vegetables or you can ask your green grocer to do it!
5 stalks, celery (including greens), juiced
1 large English cucumber, juiced
250ml apple juice
Blend together with ice and serve chilled. Garnish with cucumber slices.
Berry Bliss Smoothie (Serves 4)“0 Comments”
admin | 2:55 pm | | Recipes, Uncategorized
500ml plain fat-free yoghurt
2 small bananas
1-cup fresh strawberries, sliced
1 cup frozen mixed berries
Blend ingredients together and serve!
Spinach and Strawberry Salad (Serves 4)“0 Comments”
admin | 8:35 am | November 15, 2011 | Recipes, Uncategorized
3 cups baby spinach
½ red onion, chopped
10 fresh strawberries, cut into halves
Dressing:
1 Tbs olive oil
1 Tbs balsamic vinegar
2 tsp Worcestershire sauce
1 tsp poppy seeds/sesame seeds
2 tsp brown sugar
(Combine the salad ingredients with the dressing)
Oriental Chicken and Cabbage Salad (Serves 4)“0 Comments”
admin | 8:32 am | | Recipes, Uncategorized
1 cup coleslaw mix, chopped (carrots and white cabbage)
1 cup red cabbage, chopped
1 spring onion, chopped
1/4 cup slivered almonds
¼ cup sesame seeds
2 chicken breasts, sliced
1 Tbs sesame oil
Dressing:
2 Tbs sesame oil
2 Tbs soya sauce
2 Tbs lemon juice
(Place the almonds and sesame seeds in a non-stick pan and cook on high heat until golden. Lightly fry the chicken breasts in sesame oil and set aside to cool. Combine the salad ingredients with the almonds, sunflower seeds and chicken and mix in with the dressing).
Paw-Paw and Avocado Salad (Serves 4)“0 Comments”
admin | 8:28 am | | Recipes
2 cups baby spinach
2 cups rocket
1 paw-paw, deseeded and cut into cubes
1 avocado pear, sliced
1 small packet mixed salad sprouts (e.g. alfalfa, chickpeas and lentils)
Dressing:
2 Tbs red wine vinegar
2 Tbs olive oil
¼ tsp onion
1 tsp paw-paw seeds
2 tsp honey
(Mix dressing ingredients in a food processor and pour over the salad mixture)
Vegetable Green Curry (Serves 4)“0 Comments”
admin | 12:26 pm | May 11, 2011 | Recipes, Uncategorized
1 Tbs olive oil
3 Tbs green curry paste
2 kaffir lime leaves OR 1 bay leaf
1 tin coconut milk
2 cups firm tofu, cut into cubes
1 small sweet potato, cubed
1 red bell pepper, sliced
1 cup button mushrooms, sliced
1 cup snow peas
Add a Tbs of coconut milk and mix with the curry paste. Heat the oil in a large wok or saucepan and lightly fry the curry paste. Add the rest of the coconut milk. Add tofu and stir. Add kaffir leaves, bring to the boil, reduce heat and simmer. Add the sweet potato and cook for 7 minutes, covered. Finally add bell peppers, mushrooms and snow peas and cook for a further 2-3 minutes. Add some fish sauce to taste of desired. Serve hot over brown basmati rice.
Lamb and Chickpea Soup (Serves 4)“0 Comments”
admin | 12:22 pm | | Recipes, Uncategorized
1 can chickpeas, drained
1 Tbs olive oil
500g lean lamb, cut into cubes
1 tsp turmeric
1 tsp cinnamon
½ tsp saffron threads
½ cup celery, chopped
½ cup onion, chopped
2 cups tomatoes, chopped
½ cup dried lentils
Heat the oil in a pot over medium heat and add the lamb. Cook for a few minutes. Add the turmeric, cinnamon and saffron and stir to blend well. Add celery and onion, stir and cook for about 5 minutes. Add
the tomatoes and stir. Cook for 15 another minutes. Rinse the lentils and add to the mix. Bring to a boil and let simmer for 1 hour. Add the chickpeas and simmer for a further 30 minutes.
Dhal (Indian Lentil Stew)- Serves 4“0 Comments”
admin | 11:44 am | | Recipes, Uncategorized
For the Bean Pot: 
2 cups dry lentils, rinsed and sorted
(Cook lentils in enough vegetable stock to cover them plus 5 centimetres. Bring to boil until the foam rises. Remove from top and discard. Cook for 45 minutes)
For the curry paste, in a pan sauté the following in order:
1 Tbs. Ghee or olive oil
1 tsp. Mustard seeds
Let mustard seeds pop then add:
½ tsp. Fenugreek seeds
10 cardamom pods, shells removed and crushed or 1 tsp. Ground cardamom
½ tsp red chilli flakes
2 sticks cinnamon or 1 tsp ground cinnamon
1 cup leeks or onions, chopped
2 inches fresh ginger, finely chopped or 1 tsp ground ginger
1 cup vegetable stock or water
Add vegetable stock if mixture gets dry, sauté for 5 minutes then add dry spices in order:
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp asafoetida
- 1 tsp coriander
Add more broth if necessary, then add:
- Tomato paste
- 1 tsp salt
Simmer for 2-3 minutes. Add cooked lentils with the curry paste. To finish off add:
½ cup chopped coriander, 1 cup low fat coconut milk (optional) and 2 Tbs. Lemon juice
Wordpress Themes | sheepdip by mahud © 2007 | Scoreboards