Dare To Be Healthy

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This is such a simple and yummy recipe that can be used at any time of the day. I’ve had it for breakfast, brunch/lunch and can also be used as a starter.

1 avocado

1 tomato

¼ cucumber

¼ tsp. oregano

Juice of ½ lime

1 tbsp. extra virgin olive oil

Pinch of salt and black pepper

Handful fresh coriander

Pack of Whole meal wraps

  1. Deseed and chop the avocado, cucumber and tomatoes into small cubes
  2. Wash and chop the coriander leaves
  3. Place all ingredients in a bowl
  4. Add the lime juice, oil, salt oregano and pepper and mix thoroughly until everything is properly coated
  5. Warm the wraps in a toaster or oven just before you’re ready to serve
  6. Place a couple of scoops of the salad on the wrap, roll up and enjoy!
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I started making sorbets during the summer to help with my sweet cravings. I wanted something cold but natural as well and wanted something that was there and ready when I wanted rather than have ice cream – here’s one of my favourite recipes which is high in vitamins and antioxidants.

250g Blueberries                                                         

250g strawberries

1 banana (optional)

1 cup almond milk

1 tbsp. agave nectar (optional)

  1. Wash the berries, place them in a bowl and freeze for at least 2-3 hours, if using banana, freeze that as well
  2. When ready, put the berries and other ingredients in a blender, mix until smooth
  3. Share into individual small plastic cups with lids and freeze
  4. Enjoy when you want!
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Serves: 4

1 sweet potato

2 parsnips

2 carrots

1 red onion

1 tsp. honey (optional)

2 turnips

1 daikon radish (or substitute/add in your favorites, like squash)

2 tbsp. olive oil

Pinch salt and pepper

Handful rosemary, thyme or sage (fresh if possible)

1. Preheat oven to 180C (350F) degrees.

2. Wash and chop all vegetables into large bite-sized pieces.

3. Place in a large baking dish with sides.

4. Drizzle with olive oil and honey; mix well to coat each vegetable lightly with oil.

5. Sprinkle with salt, pepper and herbs.

6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Serves 4

This is a salad I love having especially in Lebanese restaurants. It simple to make, light, full of protein, vitamins, fibre, and a great accompaniment to any food like fish, meat or chicken. Also great at barbecues. I got the recipe from a friend, and the first time I made it, didn’t quite turn out right – quinoa was a little soggy!! They say practice makes perfect – right? So the next time I made it for a friend’s barbecue, it went down a treat and disappeared in the blink of an eye – felt good about that!

150g quinoa

1 cucumber, flesh taken out and diced

1 tomato, flesh taken out and diced

Handful parsley

Handful mint

Juice of 1 lemon (freshly squeezed)

2 tbsp. extra virgin olive oil

Pinch of salt

Pinch of coarse ground black pepper (can’t live without my black pepper!)

2 cups boiling water

1. Wash the quinoa thoroughly

2. Place in a saucepan, add boiling water and cook for about 15-20 mins or until water dries out and quinoa is soft and fluffy

3. While the quinoa is cooking, dice the tomato and cucumber in small cubes. Was and coarsely chop the herbs, set aside.

4. Mix the lemon juice, olive oil, salt and black pepper

5. Place the cooked quinoa in a salad bowl, add the vegetables and herbs.

6. Add the dressing and mix thoroughly until everything is coated with the dressing.

7. Taste to make sure it’s to your desired taste, place in the fridge for about an hour, and serve.

Enjoy!

Serves 4

You know when you get one of those days you can’t really face shopping and you haven’t really got much in your kitchen? This was the day for me, and I really wanted something sweet and spicy – decided to come up with whatever I could with whatever was in my kitchen. To my surprise (or not, he he!!), it actually turned out great. It was easy, quick and had it with baked sweet potatoes – yum, yum!

200g bag spring greens, sliced

1 red bell pepper

8 cherry tomatoes, sliced in half

1 large onion, sliced

½ inch ginger, chopped

1 garlic clove, chopped

1 tsp. curry powder

½ tsp. crushed chillies

Pinch natural sea salt

2 tbsp. olive oil

½ tsp. coarse black pepper

2 cups boiling water

1. Heat the oil in a saucepan, add the garlic, ginger and black pepper. Sauté for 2 mins.

2. Add the bell pepper, cherry tomatoes curry powder, crushed chillies, salt, allow to cook for about 3-4 minutes

3. Blanch the greens in hot water for a few seconds and drain thoroughly.

4. Add to the rest of the cooking vegetables, mix well so all vegetables are coated properly – this should take about a minute.

5. Serve and enjoy!

I blanch the greens because I like them slightly crunchy and don’t want to cook them for too long – the idea is to try not to overcook the veggies so you don’t lose too much of the nutrients. Try the recipe with other greens like spinach or kale.

This can be served with other foods like rice, fish or chicken, but it was really good with sweet potatoes!

I love health bars I get from the health food stores but find them a little too sweet for my liking. So I decided to have a go at making mine at home. There are different types of health bars but decided to make one with nuts and seeds mainly because of their nutritional benefits, and toast the nuts cause it brings out more of the nutty taste. Makes about 10 bars.

¼ coconut

½ handful sunflower seeds

½ handful pumpkin seeds

75g walnuts

100g almonds

2 tbsp. manuka honey (any brand of honey will do)

½ handful raisins

  1. Place the almonds of a baking tray and toast in the oven at 180 degrees centigrade for 5 minutes.
  2. Chop the coconuts in a food processor, place in a bowl and set aside
  3. Take the nuts out of the oven and let them cool for a few minutes
  4. Place in food processor and chop, do not grind them
  5. Add all the ingredients to the chopped coconuts and mix thoroughly, until the mixture sticks together.
  6. Pour the contents onto a flat, square baking tray and spread evenly
  7. Place in the fridge and allow to set for about 30 – 45 mins.
  8. Once set, cut into desired bar sizes and enjoy. Will keep for a week in the fridge in tupperware or wrap the individual bars in cling films – great as ‘on the go’ snack.

Yummy, healthy, slow energy release recipe that fills you up, and keeps you going for ages.

 

Serves 2

 

100g brown lentils

1 garlic clove, chopped

1 onion, chopped

1 red bell pepper, diced

2 handfuls of kale (1 bunch), washed and chopped

½ tsp. curry powder

¼ tsp. ground cumin

¼ tsp. ground coriander

500ml vegetable stock

1 tbsp. olive oil

½ tsp. crushed chilli

 

  1. Wash the lentils thoroughly, place in a saucepan. Add the stock and boil for 40 mins or according to instructions on packet. Be careful not to overcook them.
  2. Once cooked, drain and set aside
  3. Heat the oil in a wok or stir fry pan, add the onions and garlic and cook for a couple of minutes.
  4. Add the curry powder, cumin, chilli and coriander, cook for a minute or two
  5. Add the lentils and mix until the spices have mixed in properly
  6. Finally, add the kale and bell pepper, mix together and stir-fry for another 3-5 minutes.
  7. Serve and enjoy
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