Currant Griddle Scones – makes 8

24 03 2007

 

Adapted from Vegetarian Soups for All Seasons
By Nava Atlas





Immune Power Soup – serves 5

24 03 2007

 

Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet
By Leo Galland MD





Big Vegetable Bowl – serves 2

24 03 2007

Adapted from a recipe in The Fat Resistance Diet
By Leo Galland MD, Jonathan Galland





Rainbow Wraps – serves 6 for lunch, 12 for appetisers or snack

27 06 2006

There’s no better way to get lots of vitamins, minerals, and enzymes in your diet than by eating a mixture of different brightly-colored veggies–since bright colors in natural foods signal the presence of antioxidant flavonoids. Here, flour tortillas enclose a wonderful melange of fresh raw veggies and hummus for a tender wrap experience that makes a great picnic or lunchbox offering, snack, or appetizer.

INGREDIENTS:

6 large flour tortillas
1/4 small head red cabbage, shredded
1/4 bunch spinach, chopped
1 yam, shredded
1 zucchini, shredded
1 cup hummus (store-bought works fine)

METHOD:

1. Warm the tortillas in a microwave, grill top, or oven.

2. Place 1/6 of the ingredients in each tortilla.

3. Roll up burrito-style, then cut in half on a slight diagonal.





Chilled Asian Noodles with Snow Peas, Peppers and Peanuts – serves 8 to 10

27 06 2006

This refreshing chilled main dish combines the tangy Asian flavors of sesame oil and tamari with tender marinated noodles, crisp veggies, and peanuts for a meal that satisfies without a lot of calories.

INGREDIENTS:

1 pound Chinese egg noodles
3 1/2 tablespoons toasted sesame oil
3 1/2 tablespoons tamari or shoyu
2 tablespoons organic sugar
1 1/2 tablespoons balsamic vinegar
Coarse salt, to taste
Hot chili oil, to taste
1/2 cup scallions, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup snow peas
1/2 cup roasted peanuts

METHOD:

1. Cook noodles according to package directions, drain, and place them in a large bowl.

2. Place the sesame oil, tamari, sugar, vinegar, salt, and chili oil in a small bowl, whisking until smooth. Pour over noodles, tossing to combine, then add scallions, peppers, and snow peas. Cover bowl with plastic wrap and marinate at room temperature for 3 hours, then refrigerate. 

3. Before serving, toss with peanuts.





Winter Warmer Soup – serves 1 (for Lighten Up detox plan)

22 11 2005

Try this when you find you have overdone it after all the Christmas meals or the week of birthday:

INGREDIENTS:
250ml chicken or vegetable stock
100 gms of canned tomatoes
1 carrot, sliced
1/2 onion, chopped
75 gms potato, cubed
50 gms pumpkin, skinned and cubed
salt and pepper to taste

METHOD:
1. Put all the ingredients in a large pan and bring the mixture to the boil. Cover, then simmer for 20-30 minutes.
2. Pour the mixture into the blender or food processor and blend until completely smooth.
3. Finally, add salt and pepper to taste before serving.

Adopted from “Detox Solutions – 14 plans to detox your life” by Helen Foster





Sunrise smoothie

1 09 2005


 

Ingredients:
-6 fresh [or frozen] strawberries, roughly chopped
-1 tsp sugar (optional)
-1 cup non-fat strawberry [or natural] yoghurt
-2 tbsp wholegrain cereal
-2 fresh strawberries, diced (for garnish)

Method:
1. Place the roughly chopped strawberries, sugar (optional) and non-fat strawberry [or natural] yoghurt in a blender.
2. Blend mixture until smooth.
3. Pour into a tall glass, serve with diced strawberries and wholegrain cereal.

Nutritional Analysis for Sunrise Smoothie
Energy : 309 kcals
Carbohydrate : 63g
Protein : 12g
Dietary Fibre : 10g
Total Fat : 1g
Sat. Fat : 0.2g
Calcium : 182mg

Comments:
*Like most berries, strawberries are high in vitamin C and anti-oxidants which slows down the ageing process and can prevent cancer.
*Yoghurt is just like milk and so will provide calcium for your bones.
*To complete your breakfast, add cereal, so that you get your carbohydrate intake and extra fibre.