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Archive for the ‘Only for weight maintenance’ Category

Equal amounts of broad beans and peas – frozen or fresh
Cream cheese, olive oil or yogurt just enough to bind mixture, 1-2 spoonfuls
1 spring onion – chopped
1-2 tbs lemon juice
Fresh mint
Fresh chives (optional) for topping
Salt to taste

Cook beans and peas in boiling water until just done and still vivid green. Drain water and process all ingredients coarsely in a food processor. Add salt as needed. Top with chopped chives.

Serve with crudités, crispbreads, oat cakes or bread.

With thanks to Sharyn Singer for this recipe: www.colouryourhealth.com

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This recipe comes from Sharyn Singer of Colour Your Health.    Not only delicious but easy and balanced in all the right ways!

Makes 18 muffins. Gluten and dairy-free

3 oz coarsley chopped nuts (walnuts, pecans, hazelnuts, almonds, cashews). Use 1-3 varieties.

1 tbsp mixed seeds (sunflower, pumpkin, sesame). Use 1-3 varieties.

3 oz coarsely chopped dried fruit (dates, raisins, apricots, figs, cranberries, prunes). Use 1-3 types.

3 oz chopped fresh fruit (apples, pears, plums, rhubarb, oranges, peaches, nectarines, pineapple, blackberries, blueberries, raspberries). Use whatever is in season as much as possible.

1/2 tsp ground cinnamon

1 tbsp dessicated coconut (optional)

2 eggs

Pre-heat oven to 350F (180C).

Place all the fruit and nuts in a good-sized bowl. Mix together with all other ingredients, finishing with the eggs.

Using a teaspoon, spoon the mixture into greased mini muffin pans, filling each full. Bake for about 15-20 minutes or until a toothpick inserted comes out clean.

They can be frozen once baked and cooled.

These work well with most fresh and dried fruit, nuts and seeds. Try different combinations.

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Required amount of broccoli, broken up into very small florets

 1/2 cup chunks of ham / 1 cm squares of bacon

1 small onion, finely chopped

1/4 cup cashew nuts

1/4 cup raisins

Dressing:

1 cup mayonnaise

1/2 cup sugar

2 dessert spoons white vinegar

Mix all the ingredients above together, excluding the nuts.  Adjust ingredient amounts to suit.  Add in the dressing and combine.

Add in nuts just before serving.

With thanks to Kirsten at Aspiring Change for providing this recipe.

www.aspiringchangelifecoach.com

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A lovely winter warmer, quick and easy, and delicious served with home-baked bread.

Serves 2-3

 

1 medium onion

1 clove garlic

1 large sweet potato

2 medium carrots

1 vegetable stock cube, dissolved in 1 1/2 pints water

1 tsp mild curry powder (to taste)

1/2 tsp pepper (to taste)

 

Chop the onion and soften in the bottom of a saucepan with a dash of oil.  Add the garlic clove, crushed and roughly chopped and the sweet potato and the carrots.  Cook for a couple of minutes, stirring.

Add the curry powder and pepper, stir to coat the vegetables.  Pour in the stock, bring to the boil and then simmer for 20-30 mins until the vegetables are cooked.

Use a hand blender to puree the bits.  Add pepper/curry powder to taste if needed.

 

With thanks to Kirsten at Aspiring Change for providing this recipe.

www.aspiringchangelifecoach.com

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Amber tickServes 2

 

225g mozzarella cheese, sliced
Approx. 24 fresh basil leaves
450g tomatoes
2 TBS Italian extra virgin olive oil
Salt and freshly ground black pepper

To serve:
Large green salad

 

Put the tomatoes in a bowl and pour boiling water over them.  Leave for 1 minute, then transfer them to a bowl of cold water.  Leave for another minute, then drain and remove the skins.  Thinly slice the tomatoes.  Arrange the slices of mozzarella and tomato in layers, either in rows or concentric circles, on a serving plate.  Scatter the basil leaves on top, then just before serving, sprinkle with plenty of salt and pepper.  Drizzle the olive oil all over and serve with a large green salad.

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Quantities to be decided by you, depending on how many
you are feeding.Amber tick

 

Roll slices of ham or turkey with hummus or sliced avocado inside, and serve with cherry tomatoes.

RECIPE DEVELOPED BY SHARYN SINGER

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Serves 2 as a light lunchAmber tick

 

1 halloumi cheese
2 TBS olive oil
Flour, seasoned

For the dressing:
Juice and zest of 1 lime
1 TBS white wine vinegar
1 heaped TBS capers, drained
1 clove garlic, finely chopped
1 heaped tsp grain mustard
1 heaped TBS fresh coriander leaves, chopped
2 TBS extra virgin olive oil
Salt and freshly ground black pepper

To serve:
A few sprigs fresh coriander
Large salad

 

Unwrap the cheese and pat it dry with kitchen paper.  Then, using a sharp knife, slice it into 8 slices, including the ends.  Prepare the dressing by whisking all the ingredients together in a small mixing bowl.  When you are ready to serve the halloumi, heat the olive oil in a frying pan over a medium heat.  When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides, then add them to the pan for 1 minute on each side, until they are a good golden colour.  Serve them straightaway with the dressing poured over, add a sprig of coriander and enjoy with a large salad.

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