Wednesday, May 11, 2011

Raw & Cooked Salad

A healthy lunch of salad and vegetables soup.

Salad with organic flaxseed oil, low fat yoghurt, organic raw honey & lemon juice dressing.

Green Smoothie

... purely for healthy enjoyment ... 
A good Smoothie is 60% fresh fruit mixed with 40% green leafy vegetables.

Avocado, banana, low fat yoghurt, grapes, apple, carrot and baby spinach leaves smoothie.

Tuesday, May 10, 2011

Spaghetti With Garlic Prawns & Tomato

You don't need a recipe for this dish - a quick one dish meal which needs some spaghetti or pasta of your choice, prawns, cherry tomatoes, broccoli, garlic, olive oil, some white wine and stock or water.

  • Cook pasta.  Meanwhile heat up  olive oil and saute garlic.  Add in prawns and cook until half cooked.  Dish out and set aside.
  • Add in white wine and stock.  Bring to the boil.  Put in tomatoes and broccoli.  Cook for a minute then add in the prawns.  Season with salt and freshly ground black pepper.  Toss in spaghetti and add more olive oil.

Friday, May 6, 2011

Ramen With Shimeji Mushroom


90g ramen noodle
50g shimeji mushroom

2 cloves garlic, chopped
1 tbsp oil
1 tbsp coriander leaves
1 bowl chicken/vegetables stock

Miso sauce: 

2 tsp white miso paste
1 tbsp oil
1tsp sesame oil
1 tbsp soy sauce
3 tbsp water
salt & pepper to taste

  • Cut off base parts of shimeji mushroom, discard .  Separate mushroom and brush away dirt.  
  • Cook ramen.  Drain.
  • Saute garlic until fragrant.  Add shimeji mushroom.  Fry for half a minute.  Add in miso sauce; stir until combined.  Add in stock and bring to the boil.
  • Add soup into ramen and sprinkle with coriander leaves.  Serve hot.

    Tuna Salad


    Canned tuna with boiled potato, green beans, soft-boiled egg, mushroom and tomato drizzled with the tuna oil, cracked pepper and olive oil.

    Thursday, May 5, 2011

    Citrus Cranberries Mini Loaves

    A recipe adapted from AWW (April 2005) ...


    125g butter, softened
    150g caster sugar
    150g self-raising flour
    40g almond meal
    2 eggs
    50g dried cranberries, chopped (tossed in flour)
    80ml fresh orange juice
    zest of 1 orange
    1 tsp vanilla extract

    • Preheat oven to moderate (about 160 degrees C).  Grease an 8-hole mini loaf pan; line bases with baking paper.
    • Beat butter, rinds and sugar with an electric mixer until light and fluffy.
    • Add in eggs, one at a time, beating until just combined between additions.
    • Fold in flour, almond meals and orange juice.
    • Gently fold in cranberries.
    • Divide mixture among the prepared pans.
    • Bake for about 25 minutes.  
    Glace Icing:

    120g icing sugar mixture
    1 tbsp fresh orange juice

    • Sift icing sugar into a small heatproof bowl; add the juice and mix to a firm paste.
    • Stir over a small pan of simmering water until icing is a spreadable consistency (do not overheat)
    • Spread icing immediately over cold cakes. 

    Tuesday, May 3, 2011

    Vegetables Stack & Quinoa

    Grilled eggplant, zucchini, pumpkin and red capsicum with white quinoa with basil pesto and flaxseed oil. 

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