Recipes recipes recipes
June 5th 2008 10:41
Hi everyone! I didn’t have much inspiration this week, so now you have a whole column of recipes that I particularly enjoy when I have time to cook them.
Pumpkin soup recipe
Pumpkin soup is filling, tasty, low in fat. It’s also a great source of immune boosting vitamin C and A.
Serves 4
Ingredients
750g of pumpkin
Medium potato
Half an onion
About 2 tablespoons of vegetable stock powder
1 litre of boiling water
1 Tablespoon of canola oil (olive, sunflower oil)
Method
Chop onions, fry in pan with a bit of canola oil. Chop potatoes and pumpkin and add to the pot along with the water and vegetable stock. Boil and mash the vegetables when soft. Serve hot with some whole meal toast. Have the left-overs for lunch the next day.
Krissi’s Iskender
This dish is a good source of calcium, fibre and carbohydrates (from falafel and brown rice), which is good for bones and digestive system.
Serves two
Ingredients
1 cup uncooked brown rice
250g falafel
6 white button mushrooms
1 onion
1 carrot
¼ lettuce
2-4 tablespoons hummus
1-4 teaspoons light mayonnaise,
A drizzle of BBQ sauce
Method
Boil water and add rice. Cook until soft. While cooking rice, chop up onions and fry in some oil. Chop mushrooms and roll falafel, and add them to the frying pan. Grate carrot and cut lettuce. Once everything is cooked/chopped, place on plate and add hummus, mayonnaise, and BBQ sauce. Serve immediately.
Tuna, avocado and cucumber sushi
Sushi is a surprisingly easy and cheap snack to make. It’s low in fat and sugar. Avocado and tuna a rich in good fats, which help prevent heart disease and reduce negative feelings. Ginger is known to reduce feelings of nausea, which maybe useful on a Sunday morning.
Ingredients
2 cups of medium grain rice or sushi rice
1 packet of powdered Japanese sweet vinegar or 2 tablespoons of liquid sweet Japanese vinegar
6 sheets of nori (seaweed)
Canned tuna
Cucumber
Avocado
Soy sauce
Wasabi
Pickled gingers
Method
Rinse rice in cold water. Then cook until soft, but not squishy. Drain rice. Add a packet of powdered vinegar. Let the rice cool. Place nori on sushi mat. Spread rice on nori, leaving a space at each end. Put tuna, sliced avocado and chopped cucumber in middle of rice. Roll sushi and chop sushi. Serve with soy sauce, wasabi and pickled ginger.
Variations
Avocado and salmon, or tofu and capsicum.
If you have any questions, then please don’t hesitate to email me at nutrition.advice@gmail.com.
Krissi
Pumpkin soup recipe
Pumpkin soup is filling, tasty, low in fat. It’s also a great source of immune boosting vitamin C and A.
Serves 4
Ingredients
750g of pumpkin
Medium potato
Half an onion
About 2 tablespoons of vegetable stock powder
1 litre of boiling water
1 Tablespoon of canola oil (olive, sunflower oil)
Method
Chop onions, fry in pan with a bit of canola oil. Chop potatoes and pumpkin and add to the pot along with the water and vegetable stock. Boil and mash the vegetables when soft. Serve hot with some whole meal toast. Have the left-overs for lunch the next day.
Krissi’s Iskender
This dish is a good source of calcium, fibre and carbohydrates (from falafel and brown rice), which is good for bones and digestive system.
Serves two
Ingredients
1 cup uncooked brown rice
250g falafel
6 white button mushrooms
1 onion
1 carrot
¼ lettuce
2-4 tablespoons hummus
1-4 teaspoons light mayonnaise,
A drizzle of BBQ sauce
Method
Boil water and add rice. Cook until soft. While cooking rice, chop up onions and fry in some oil. Chop mushrooms and roll falafel, and add them to the frying pan. Grate carrot and cut lettuce. Once everything is cooked/chopped, place on plate and add hummus, mayonnaise, and BBQ sauce. Serve immediately.
Tuna, avocado and cucumber sushi
Sushi is a surprisingly easy and cheap snack to make. It’s low in fat and sugar. Avocado and tuna a rich in good fats, which help prevent heart disease and reduce negative feelings. Ginger is known to reduce feelings of nausea, which maybe useful on a Sunday morning.
Ingredients
2 cups of medium grain rice or sushi rice
1 packet of powdered Japanese sweet vinegar or 2 tablespoons of liquid sweet Japanese vinegar
6 sheets of nori (seaweed)
Canned tuna
Cucumber
Avocado
Soy sauce
Wasabi
Pickled gingers
Method
Rinse rice in cold water. Then cook until soft, but not squishy. Drain rice. Add a packet of powdered vinegar. Let the rice cool. Place nori on sushi mat. Spread rice on nori, leaving a space at each end. Put tuna, sliced avocado and chopped cucumber in middle of rice. Roll sushi and chop sushi. Serve with soy sauce, wasabi and pickled ginger.
Variations
Avocado and salmon, or tofu and capsicum.
If you have any questions, then please don’t hesitate to email me at nutrition.advice@gmail.com.
Krissi
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