21/1/2013 0 Comments Very Berry AvoAvocado’s combine well with acid fruits and berries. 1 orange 1/4 C each blackberries or strawberries or raspberries or a mix of all three 1 avocado, stone removed and sliced in half Pinch of grated nutmeg Chop and mix all fruits together. Fill the avocado boats with the fruit mixture and sprinkle with nutmeg. Half an avocado is enough for one person.
0 Comments
21/1/2013 0 Comments Prune, Apple Mousse Breakfast.1 C dried prunes 1C filtered water 1 apple or pear Sprinkle of cinnamon Soak dried prunes in apple juice or water to cover overnight. Remove stones from prunes. Add prunes, water and apple into blender. Blend all ingredients into a mousse. This is a wonderful breakfast for those suffering from constipation. 21/1/2013 0 Comments Seeds and Honey Flapjacks.Makes 10 1 tbsp sunflower seeds 1 tbsp pumpkin seeds 150 g oats, lightly crushed 1 tbsp desiccated coconut 10g prunes, chopped 15g dates, chopped 3 tbsp honey 1 tbsp golden syrup 1 tsp olive oil or walnut oil 1. Pre-heat the oven to 180C 2. Place the sunflower and pumpkin seeds between two sheets of kitchen paper or a clean towel, and on a hard surface, lightly crush them using a rolling pin. Place the oats in a blender and pulse it once or twice until the oats are just slightly broken up. 3. In a large bowl, mix together the seeds, oats, coconut, chopped prunes and dates. 4. In a small saucepan, warm the honey, syrup and oil together, then add to the dry ingredients and mix well. 5. Line a baking tray with grease proof paper. Place the mixture in the tray and press it down firmly and evenly. 6. Bake in the oven for 25 - 30 minutes. 7. Remove from the oven, cut into rectangular pieces and cool. Store the flapjacks in an airtight container. 21/1/2013 0 Comments Banana-Nut Oatmeal Cookies2 cups rolled oats 1/2 cup chopped walnuts, pecans, or sunflower seeds 1 cup raisins 3 medium bananas 2 1/2 Tb butter, melted 2 1/2 Tb flaxseed or walnut oil 1/4 C orange juice Preheat the oven to 180C. Line an oven tray with grease proof paper. In a large bowl, combine the rolled oats, nuts, and raisins. Put the bananas, melted butter, oil and orange juice in a blender. Blend until you have a smooth liquid. Add the liquid mixture to the oat mixture and mix well, until the oats have absorbed the liquid and are fairly soft. Drop the dough by the tablespoonfuls onto the tray. Leave 1/2 inch between them, Bake for 20 - 25 minutes, or until brown around the edges. Cool on a rack. 19/1/2013 0 Comments Healthy Salad Dressings.This is one of my favourite dressings - love it ! It's delicious !
Zesty Orange Dressing. 1 big cube of ginger, 2 tbsp olive oil, juice of one orange, a dash of apple cider vinegar, himalayan pink salt, cayenne pepper, two tablespoons of poppy seeds - blend and pour over salad. Basic Dressing Mix one part lemon juice and two parts extra virgin olive oil or four parts mashed avocado. Add herbs, garlic, mustard or honey to this base. Tomato Dressing 3 – 5 tomatoes, 2 tbsp lemon juice, ½ tsp basil Put into a blender and liquefy. Store in the fridge. Avocado – Tomato Dressing 4 small tomatoes, 1 avocado, 2 tbsp lemon juice, a dash of Tabasco, 1 crushed clove of garlic or a dash of garlic powder. Mix in a blender. Store in the fridge. Yogurt and Egg Dressing 1 egg yolk, a pinch of cayenne pepper 1 ½ cups non-fat yoghurt fresh or dried herbs to taste 3 tbsp lemon juice or cider vinegar 2 tsp honey Put the ingredients into the top of a double boiler and stir over hot water until the mixture thickens. Refrigerate to serve cold or use hot, on hot potato salad or hot brown rice salad. Thousand Island Dressing 1 hard-boiled egg, chopped 5 tsp celery, finely chopped 3 tbsp onion, finely chopped 2 tbsp black olives, chopped 1 tbsp green pepper, finely chopped ½ cup non-fat yoghurt Mix all the ingredients together and serve chilled. Mexican 1 tbsp fresh lemon and lime juice 1 tbsp extra-virgin olive oil ½ tsp ground cumin ¼ tsp ground coriander 1/8 tsp cayenne pepper Celtic salt / pepper to taste Thai Dressing 1 tbsp olive oil or sesame oil 1 clove garlic 3 jalapeno peppers (or as many as you like ... it can get hot !) 1 tbsp lime or lemon juice ¼ tsp celtic salt ¾ cup coconut milk Blend and serve over chopped baby spinach. Add crushed peanuts on top. Classic quick ones are tahini, humus, slightly watered down. Enjoy ! :) If you are aware of any health problem which may compromise your general health, it is important to seek treatment. A Health and Wellness Counselor may help you, to bring you back in balance and to good health through, detoxing, healthy eating and living, create a proper diet suited for your condition, advise natural remedies, herbs, wholefood supplements and organic cosmetics. Sadly my aunt passed away three days after I had written down this recipe... lucky to have it and share it with you. 1 tin red kidney bean, rinsed and drained 2 tins Cannellini beans (or Haricot beans or a mix of both), rinsed and drained 2 tins tomatoes chopped (OR 8 - 10 fresh, red ripe tomatoes, seeded, peeled and chopped) 4 tbsp olive oil 6 stalks celery, chopped 1 red pepper, diced 1 green pepper, diced 1 yellow pepper, diced 5 onions roughly chopped 1/2 tsp cumin, ground 1/2 tsp cinnamon, ground 1/4 tsp clove, ground 1/4 tsp ginger, ground 1/4 tsp chilli powder 1 tsp oregano, dry 1 tsp curry powder 1 tsp coriander (dried and crushed) 1/2 - lemon juiced 1 bowl of fresh coriander, chopped salt to taste 3 cups water (serves ... an army !) Saute onions in olive oil until clear in colour. Add in the vegetables and tomatoes. Let them cook for about 5 minutes. Add in the beans, spices, salt and water. Cook slowly over a low heat for about 30 - 40 minutes. Be careful so as not to overcook the beans as they become too soft. At the end of cooking, add in fresh coriander and switch off fire. Serve with brown rice. Enjoy ! If you are aware of any health problem which may compromise your general health, it is important to seek treatment. A Health and Wellness Counselor may help you, to bring you back in balance and to good health through, detoxing, healthy eating and living, create a proper diet suited for your condition, advise natural remedies, herbs, wholefood supplements and organic cosmetics. Warm Chickpea And Silverbeet (Swiss Chard) Salad and Sumac This dish has foods which are commonly consumed in a Mediterranean Diet. It is loaded with Mediterranean powerfoods, such as olive oil, garlic, tomatoes, chickpeas, cinnamon, lemon, onion, cinnamon and sumac.
Chick-peas contain saponins which act as antioxidants. Saponins have been shown to lower cholesterol levels, and they also have anti-cancer effects by blocking the development of cancer cells and stimulating the immune system. The phytochemical limonene found in lemons, assists the body with detoxification and it also inhibits cancer growth by triggering apoptosis (where cancer cells essentially commit suicide). Olive oil: is wonderful for heart health, reduced breast cancer risks and delays the effects of aging. Tomatoes: contain a potent antioxidant called lycopene. It has been shown to reduce risk of heart attacks, prostate cancer, cancers of the stomach, colon and rectal cancers. Garlic: promotes heart health, has anti-cancer effects and antibacterial effects. Onions: reduced risk of stroke, anti-cancer effects, useful sources of folate and fibre. Cinnamon: anti-fungal, enhances digestion and helps lower and stabilise blood sugar levels. Sumac: Research has found sumac to have antimicrobial properties. Research further suggests that it may be used to treat and prevent hyperglycemia, diabetes and obesity due to hypoglycemic properties. Mint: aids digestion, useful for chills, colic, headache, rheumatism and irritable bowel syndrome. It's amazing how many benefits can be reaped from just one plate of food. Enjoy ! Preparation time: 30 minutes + overnight soaking Total cooking time: 2 hours Serves 4 250g (8oz) dried chickpeas 1/2 cup olive oil 1 onion, cut into thin wedges 2 ripe tomatoes 1 tsp sugar 1/4 tsp ground cinnamon 2 cloves garlic, chopped 1.5kg (3lb) silverbeet (Swiss Chard) 3 tbsp chopped fresh mint 2-3 tbsp ground sumac
If you are aware of any health problem which may compromise your general health, it is important to seek treatment. A Health and Wellness Counselor may help you, to bring you back in balance and to good health through, detoxing, healthy eating and living, create a proper diet suited for your condition, advise natural remedies, herbs, wholefood supplements and organic cosmetics. 11/1/2013 0 Comments Chicken SoupIngredients:
1 (3 pound) whole skinless chicken 4 carrots, halved 4 stalks celery, halved 1 large onion, halved water to cover salt and pepper to taste 1 teaspoon organic vegetable or chicken bouillon free from MSG or other nasties. Directions: 1. Remove skin and fat from chicken. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). 2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups. It’s
on the menu at every Greek restaurant or diner and you’ll find it as the first course at most Greek holiday celebrations. Note: If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture. Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours, 15 minutes Yield: 6 - 8 Servings Ingredients:
Preparation: Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil. Add the rice and cook, uncovered for approximately 10 – 12 minutes until tender. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk. When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth. Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper and add more as desired. Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. |
Archives
April 2024
|