Shiitake Teriyaki (Serves 2)“0 Comments”
admin | 2:05 pm | March 27, 2012 | Recipes
Ingredients
1 cup dried shiitake mushrooms
¼ cup sake
¼ cup soya sauce
2 tbs. Light brown sugar
2 chopped spring onions
Few drops roasted sesame oil
Preparation
Reconstitute 1 cup dried shiitake by covering with hot water and let stand till caps are completely soft. Cut off and discard stems.
Squeeze excess liquid from caps and slice into 1 cm thick pieces.
Place pieces in a pan with ¼ cup sake, ¼ cup soya sauce and 2 Tbs. Light brown sugar. Bring to boil and simmer uncovered till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool and chill. Sprinkle with finely chopped spring onions and a few drops of sesame oil. Serve as an appetizer, side dish or over rice.
Mushroom Risotto (Serves 4)“0 Comments”
admin | 1:49 pm | | Recipes
Ingredients
4 ½ cups vegetable broth
3 Tbs. olive oil
1 leek, sliced
500g assorted fresh mushrooms (button, black, oyster and portabella)
¾ cup brown Arborio/Risotto rice, uncooked
½ cup dry white wine
½ cup freshly grated Parmesan cheese
¾ tsp. fresh thyme, chopped
Preparation
Bring vegetable broth to the boil, reduce heat and simmer in a medium sized pot. Reduce heat to low, cover and keep broth hot.
Sautee the chopped leaks in a little white wine. Add mushrooms and cook until tender and juices are released. Remove from the pan and set aside.
Heat the olive oil, add risotto rice and stir until coated.
Add remainder of the wine and stir until absorbed.
Gradually add in stock, about 65ml at a time, stirring constantly, and allowing almost all the stock to be absorbed before adding the next addition. Cooking time is about 35-40 minutes.
When rice is tender, stir in the mushroom mixture, parmesan cheese and thyme. Serve hot.
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)“2 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.
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