Lamb and Chickpea Soup (Serves 4)“0 Comments”
admin | 12:22 pm | May 11, 2011 | Recipes, Uncategorized
1 can chickpeas, drained
1 Tbs olive oil
500g lean lamb, cut into cubes
1 tsp turmeric
1 tsp cinnamon
½ tsp saffron threads
½ cup celery, chopped
½ cup onion, chopped
2 cups tomatoes, chopped
½ cup dried lentils
Heat the oil in a pot over medium heat and add the lamb. Cook for a few minutes. Add the turmeric, cinnamon and saffron and stir to blend well. Add celery and onion, stir and cook for about 5 minutes. Add
the tomatoes and stir. Cook for 15 another minutes. Rinse the lentils and add to the mix. Bring to a boil and let simmer for 1 hour. Add the chickpeas and simmer for a further 30 minutes.
Dhal (Indian Lentil Stew)- Serves 4“0 Comments”
admin | 11:44 am | | Recipes, Uncategorized
For the Bean Pot: 
2 cups dry lentils, rinsed and sorted
(Cook lentils in enough vegetable stock to cover them plus 5 centimetres. Bring to boil until the foam rises. Remove from top and discard. Cook for 45 minutes)
For the curry paste, in a pan sauté the following in order:
1 Tbs. Ghee or olive oil
1 tsp. Mustard seeds
Let mustard seeds pop then add:
½ tsp. Fenugreek seeds
10 cardamom pods, shells removed and crushed or 1 tsp. Ground cardamom
½ tsp red chilli flakes
2 sticks cinnamon or 1 tsp ground cinnamon
1 cup leeks or onions, chopped
2 inches fresh ginger, finely chopped or 1 tsp ground ginger
1 cup vegetable stock or water
Add vegetable stock if mixture gets dry, sauté for 5 minutes then add dry spices in order:
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp asafoetida
- 1 tsp coriander
Add more broth if necessary, then add:
- Tomato paste
- 1 tsp salt
Simmer for 2-3 minutes. Add cooked lentils with the curry paste. To finish off add:
½ cup chopped coriander, 1 cup low fat coconut milk (optional) and 2 Tbs. Lemon juice
Borscht (Cold Beetroot Soup)“0 Comments”
admin | 9:05 am | November 12, 2010 | Recipes
Beets are a good source of B vitamins, especially folate and are also rich in the electrolyte minerals magnesium and potassium. Beets have a higher carbohydrate content than most other vegetables, which makes then a significant source of energy. Beets are a good source of the minerals iron and copper, which help prevent anaemia in the blood (interestingly beet juice resembles blood). Beets also contain a good dose of vitamin C. The main phytochemical in beets, called betacyanin, gives it its purplish hue and is responsible for a lot of the health benefits. Borsht is typically made using sour cream, but for a lower fat version you can use plain low fat or fat free yogurt.
Ingredients
- 1 1/2 cups plain fat-free yogurt
- 2 Tbs. lemon juice
- 1/2 small onion
- 1 cup cooked beets
- 1 cup crushed ice
Preparation
Place the yogurt, lemon juice, onions and beets into a food processor or blender and puree until mixture is smooth. Add crushed ice, chill and serve with a dollop of yogurt on top.
Raw Avocado Soup“0 Comments”
admin | 9:02 am | | Recipes
Avocado is one of the best sources of vitamin E, the fat-soluble vitamin that is also a powerful antioxidant against cancer and heart disease. Vitamin E also helps protect the blood vessels and is important in reproductive health. This delicious green and raw avocado soup is also packed with fibre.
Ingredients
- 1 Granny Smith Apple
- 1 Cucumber
- 1 Lime
- 1 Medium size Avocado
Preparation
Peel the cucumber, the lime, and the avocado
Add the ingredients to your blender. Start off with a quarter cup of water, and add more if you like a thinner consistency.
Blend
Pour into a bowl and add a garnish of parsley, if desired.
Serves 4
Gazpacho Soup Recipe“0 Comments”
admin | 8:57 am | | Recipes, Uncategorized
Gazpacho is like a traditional French-style salad, but in soup form. Its traditionally largely tomato- based, which means its packed full of vitamin C and the antioxidant lycopene. Celery, cucumber, green pepper and spring onion all have diuretic properties, so this soup can help with water retention and high blood pressure. Garlic and onion have immune boosting properties. This soup is very low in fat (for a fat-free version, omit the olive oil), low in calories but high in vitamins, minerals and antioxidants.
Ingredients
- 600ml tomato juice
- 225g peeled, seeded, finely chopped tomatoes
- 110g finely chopped celery
- 110g finely chopped cucumber
- 110g finely chopped green pepper
- 100g finely chopped spring onion
- 3 Tbs white wine vinegar
- 2 Tbs extra virgin olive oil
- 1 large clove garlic, finely chopped
- 2 tsp finely chopped flat leaf parsley
- ½ tsp salt
- ½ tsp Worcestershire sauce
- ½ tsp finely ground black pepper
Serves 4
Combine all ingredients in a glass bowl and refrigerate over night
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