Archive for March, 2008
Sundried Tomato & Spinach Pasta Salad
Ingredients 250g Enriched Rice Pasta 3 Spring onions, chop finely 60g semidried tomatoes, cut to strips 1 bunch English spinach, shredded ½ cup pine nuts, toasted 1 tablespoon fresh basil Method 1 Cook pasta until tender,drain,rinse well & cool 2 Transfer pasta to salad bowl 3 Add spinach, sundried tomatoes,spring onions & pine nuts 4 [...]
Sunshine Egg & Bacon Sandwiches
Ingredients 150g (5 oz) 97% fat-free bacon slices 8 thick slices wholegrain bread 20g (3/4 oz) reduced-fat olive oil margarine 4 eggs* 2 cups (115g/32/3 oz) shredded lettuce 2 medium tomatoes, sliced 2 tablespoons tomato sauce * Use omega-3 enriched eggs to add more healthy omega-3 fat to this dish. Method 1 Cook the bacon [...]
Pecan, Blueberry & Ginger Pancakes
Ingredients 1 cup (160 g/51/3 oz) stone-ground wholemeal self-raising flour 1/2 cup (60 g/2 oz) plain flour 1 teaspoon baking powder 2 tablespoons caster sugar 1 tablespoon linseeds (flaxseeds) 2 omega 3-enriched eggs, lightly beaten 1 cup (250 ml/8 fl oz) omega 3-enriched milk 150 g (5 oz) blueberries 1 tablespoon chopped glacé ginger canola [...]
Tuna Rolls
Ingredients 4 sheets nori seaweed 4 lettuce leaves 425 g (14 oz) can lemon pepper flavoured tuna (not packed in oil), drained 3 tablespoons low-fat canola mayonnaise 1 small avocado, sliced 1 tablespoon pickled ginger reduced-salt soy sauce, to serve wasabi, to serve Method 1 Lay the nori sheets on a flat surface. Arrange a [...]
Vegetable Press
Ingredients 1 cup (60 g/2 oz) fresh flat-leaf parsley leaves 3 celery sticks 6 medium carrots 300 g (10 oz) fresh beetroot, cut into quarters Method 1 Push the parsley leaves and celery sticks through a juice extractor. 2 Follow with the carrots and beetroot. Stir to combine and pour into glasses. Serves 2-4