Archive for April, 2009
Japanese Wasabi Soybeans
Ingredients 500g (1lb) frozen soybeans in pods* 1/8 teaspoon wasabi paste 1 tablespoon tamari 1 tablespoon brown rice vinegar * Soybeans are available from Asian food stores Method 1 Cook the soybeans in a large pan of boiling water for 5-10 minutes or until bright green and tender. Rinse under cold water and drain well. [...]
Sprouted Chicken Cress Salad
Ingredients 1/2 cup (100g/3 1/3oz) dried adzuki beans 1/2 cup (100g/3 1/3oz) dried chickpeas 1/2 cup (70g/2 1/4oz) fenugreek seeds 100 g (31/3 oz) mustard cress 2 organic skinless chicken breast fillets, trimmed 1 medium avocado, sliced 1 teaspoon pure yellow box honey 1 tablespoon apple cider vinegar 1 tablespoon extra virgin olive oil cracked [...]
Brown Sushi Rolls
Ingredients 2 cups (400g/13oz) short-grain brown rice 2 organic skinless chicken breast fillets, cut into thin strips 1 tablespoon white miso paste 1 tablespoon tamari 8 sheets roasted nori seaweed wasabi paste 1 medium Lebanese cucumber, unpeeled, cut into thin strips 1 cup (55g/1 2/3oz) shredded lettuce 1/4 cup (30g/1oz) pickled ginger Method 1 Cook [...]
Chicken with Corn & Mango Salsa
Ingredients 4 organic skinless chicken breast fillets, trimmed 2 corn cobs 2 teaspoons extra virgin olive oil 1/2 teaspoon smoked paprika 1 medium red capsicum (bell pepper) 1 tablespoon chopped bottled jalapeños 3 spring onions (scallions), sliced 1 medium mango, chopped 400g (13oz) can red kidney beans, rinsed and drained 1 large red chilli, seeded [...]
Chicken & Artichoke Sandwich
Ingredients 2 organic skinless chicken breast fillets, trimmed 400g (13oz) can artichoke hearts, drained and cut into wedges 8 slices yeast-free sourdough rye bread* 30g (1oz) watercress 2 medium tomatoes, sliced 1 tablespoon fresh basil leaves cracked black pepper * Use stone-ground wholegrain yeast-free sourdough rye bread for a low-GI meal. Method 1 Put the [...]
Steamed Vegetables with Miso Dressing
Ingredients 2 corn cobs, cut into pieces 300g (10oz) peeled orange sweet potato, cut into large chunks 1/2 Chinese cabbage, cut into wedges 200g (6 1/2oz) cauliflower, cut into large florets 200g (6 1/2oz) broccoli, cut into large florets 2 tablespoons white miso paste 1 tablespoon tahini 1 tablespoon lemon juice 1/3 cup (80 ml/2 [...]
Roasted Vegetable Salad
Ingredients 500g (1lb) peeled pumpkin, cut into chunks 500g (1lb) fresh beetroot, cut into chunks 200g (6 1/2oz) carrots, unpeeled, cut into chunks 1 medium red (Spanish) onion, cut into wedges 1 head garlic, separated into cloves, unpeeled 2 teaspoons olive oil 1 teaspoon honey 2 tablespoons rice wine vinegar 2 tablespoons tamari 100g (3 [...]
Zucchini Omelette
Ingredients 1 teaspoon butter or margarine 1 egg, lightly beaten 1/2 small zucchini (courgette), finely grated 1 tablespoon grated cheddar cheese Method 1 Melt the butter or margarine in a small non-stick fry pan over medium heat, add the egg and swirl to coat the base of the pan. 2 Sprinkle the egg with the [...]
Four-Seed Bread
Ingredients 2 cups (240g/7 2/3oz) gluten-free yeast-free loaf mix* 2 cups (240g/7 2/3oz) gluten-free all-purpose flour pre mix 1/2 teaspoon salt 1 teaspoon sugar 2 teaspoons dried yeast 1/4 teaspoon tartaric or citric acid 4 tablespoons mixed seeds (sunflower seeds, sesame seeds, pepitas, poppy seeds) 3 eggs, lightly beaten 2 cups (500ml/16fl oz) warm water [...]
Anzac Cookies
Ingredients 1 1/2 cups (180g/6oz) gluten-free all-purpose flour pre mix 2/3 cup (170g/5 2/3oz) caster sugar 3/4 cup (60g/2oz) desiccated coconut 100g (3 1/3oz) butter or reduced-fat margarine 1/4 cup (60ml/2fl oz) water 1/4 cup (60ml/2fl oz) golden syrup 1 cup (55g/1 2/3oz) rice flakes with psyllium 1/2 teaspoon bicarbonate of soda (baking soda) Method [...]