I love salad if it has some sort of fruit and raw corn in it. Something like:
Coriander, chopped
Red cabbage, raw, finely sliced
Corn, raw, sliced off the cob
Nectarine, peach, pear, mango, pomegranate (some sort of fruit) chopped
Cherry tomatoes, cut in half
Lebanese cucumber, chopped
Whatever else you have in the fridge that needs using up.
Dressing: splash each of extra virgin olive oil, red wine vinegar, balsamic vinergar.
Toss well. Enjoy!
50g butter
2 onions sliced
2 garlic cloves crushed
2.5cm ginger grated
1 tsp ground cumin
1 tbsp ground coriander
6 cardamoms
5 cm cinnamon stick
1 tsp ground tumeric
1 fresh red chilli seeded and chopped
1 potato cubed
1 small aubergine chopped
1 cup beans cut into 2.5 cm bits
4 tbs natural yogurt
150 ml double cream
1 tsp garam masala
salt and pepper
fresh coriander.
Melt the butter. Add onion and cook until softened (not too hot we don't want to burn the butter mmkay). Add the garlic and ginger and cook for about 2 mins. Add the rest of the spices except garam maslala and cook for about 30 seconds. Add potato and aubergine (and if you want you could pop some other veges in - sweet potato) and about 3/4 cup of water. Bring to the boil then cover and simmer for about 15 minutes. Add beans (and maybe some other veges - cauliflower). Removed the veges to a serving bowl. Reduce the cooking liquid a little. Season to taste with salt and pepper then stir in yogurt, cream and garam masala.
Pour the liquid over the veges. Garnish with coriander.
Serve with naan and/or rice and/or pappadoms.
When you eat think about the healthy veges not the cream, butter and yogurt
Here are some of our staples. Everything is approximate and just done to taste for us, so there are not really any measurements!
Cobb Salad- hard boiled eggs, iceberg lettuce, avocado, weight watchers ham/bacon, tomatoes and grated low-fat tasty cheese. Chop the iceberg lettuce. I squeeze some lemon on it, or you can use what ever dressing you prefer!
Tuna pasta salad- tinned tuna, grated carrot, corn niblets, chopped celery, red capsicum, cooked pasta, low fat mayo. Mix it all together for a yummy salad! Or if you want lower fat/calorie than that, use lettuce instead of pasta.
Avocado salad- 1 whole avo, ice berg lettuce ripped up, crumbled fetta cheese (you can use low fat), grated or shaved parmesan cheese. Drizzle with some olive oil and balsamic vinegar, or for the lower fat version, use low fat balsamic dressing.
Cucumber salad- chopped or sliced telegraph or lebanese cucumber, low fat natural or greek yogurt, chopped fresh mint or some dried mint works ok too, a little chopped/minced garlic (I use jarred stuff) salt to taste. Mix it all together and it's a great side with lamb and beef.
Greek-style salad- Mix together some roughly chopped Cucumber (again telegraph or lebanese are best), capsicum (looks great if you use yellow and red), olives, crumbled fetta, finely sliced red onion, cherry tomatoes cut in half. Drizzle with lemon juice, dried or fresh oregano and olive oil. Yum!
Asian style beef salad- Some sort of beef steak, bbq'd and sliced finely, lettuce of your choice (I also used baby spinnach leaves), 1 large red capsicum sliced into thin strips, fresh bean sprouts, green shallots sliced, fresh coriander leaves, shredded fresh mint. Dress with about 1/4 cup lime juice, 1-2 tsp fish sauce, 1 tsp soy sauce, 1 tsp garlic (from a jar), 1-2 small fresh red chillies, finely chopped, pinch of caster sugar. Put it into a little jar or container and shake it up and its a great dressing!
Potato and pumpkin bake. Slice up enough potatoes and pumpkin (I sometimes use sweet potato too) to fill a caserole dish. Thinly slice up an onion. Alternate layers of potato/pumpkin/sweet potato and a little onion. Just cover each layer in cream until the last layer, sprinkle a little cheese on top and bake at about 180ish degrees until cooked. You can microwave the veggies first to make the cooking process a bit faster. Not good for the figure but oh-so yummy!!
Carrot, asparagus, broccolini and zucchini stirfry. Slice up veggies to be about the same size. Stir fry in a hot wok or fry pan with sesame seeds, sesame oil, soy sauce, a little honey and oyster sauce.
quinoa and roast veg
Cook quinoa in water - fluff up
Roast some pumpkins, sweet potatoe and beetroot - all chopped into cubes
Finely chop 1/2 bunch parsley
Mix all of this together and add salt and pepper, lots of lemon juice and some olive oil
(i like to add pomegranate seeds too)
V yum and super good for you
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