Avocado Egg Boats – Healthy and Easy recipe!

Avocado Egg Boats

Avocado Egg Boats

Ingredients:

Egg
Avocado
Salt & Pepper


Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces).

Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice.

Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it.

Season with salt and pepper and serve.

 

Source: http://keeprecipes.com/recipe/howtocook/avocado-egg-boats

(Super) Healthy Spring Rolls Recipe

Wrap-your-own spring rolls

(Super) Healthy Spring Rolls Recipe

(Super) Healthy Spring Rolls Recipe

•    300g pack cooked rice noodles from the chiller cabinet
•    about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
•    140g cooked prawns
•    100g cooked chicken or duck, shredded
•    2 garlic cloves, finely chopped
•    small piece ginger, finely chopped
•    splash light soy sauce
•    Chinese five-spice powder, for sprinkling
•    8-10 sheets of brik or filo pastry
•    1 egg, beaten
•    sesame seeds, for sprinkling if you want
For the dipping sauce
•    100g reduced salt and sugar ketchup
•    1 tbsp white wine vinegar
•    small piece ginger, grated
•    pinch of caster sugar

Method
1.    Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
2.    Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
3.    Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
4.    While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Source: http://www.bbcgoodfood.com/recipes/1364656/wrapyourown-spring-rolls

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

 

 

 

 

 

 

 

 

 

 

Asian Chicken Salad with Chilli, Ginger and Lime Dressing
Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4

Marinade:
2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:

3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced
Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Method:
Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.
In a small bowl add all the ingredients for the dressing and whisk to combine.
Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.
Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.
Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.
Source: http://www.donalskehan.com

Sun-Dried Tomato & Cashew-Basil Ricotta Pizza

Healthy Vegan Recipe - Dried Tomato and Cashew Basil Ricotta Pizza

Healthy Vegan Recipe – Dried Tomato and Cashew Basil Ricotta Pizza

Cashew-Basil Ricotta:
1 cup raw cashews, soaked for 4 hours
1 tsp lemon zest
1/4 cup filtered water
1/2 tsp minced shallot
1/2 tsp minced garlic clove
1 tbsp organic mild miso paste
3/4 tsp sea salt
1/4 tsp black pepper
1-2 tbsp minced fresh basil leaves

Method:
1.    Drain the cashews and place in a food processor along with all the other ingredients, except for the minced basil.
2.    Process until smooth and then place in a bowl and stir in minced basil.

Sun-Dried Tomato Spread:
1 1/3 cups Roma tomatoes, seeded and chopped
1 1/3 cups sun-dried tomatoes, soaked in filtered water for 20 minutes
1/3 cup soaking liquid from sun-dried tomatoes
2 tbsp minced capers (optional)
1 tbsp dried Italian seasoning
1 tsp raw agave syrup
1/2 tsp sea salt
1/4 tsp black pepper

Method:
1.    Blend all ingredients together in a food processor until smooth.

Other Ingredients:
2 cups organic wild rocket
1 pint organic cherry tomatoes (slow roasted in the oven for about an hour while baking crust)
1/4 cup minced fresh basil leaves
Juice of 1 lemon
First cold pressed extra virgin olive oil
Sea salt and black pepper

Source: http://www.leafygreensandme.com/2011/08/sun-dried-tomato-cashew-basil-ricotta.html#sthash.7UP6Rx7z.dpuf

Roasted root vegetable with thyme… from Chef Neven Maguire

Healthy Vegan Recipe - Roasted root vegetable with thyme

Healthy Vegan Recipe – Roasted root vegetable with thyme

 

 

 

 

 

 

 

Ingredients

•    450 g (1lb) carrots
•    450 g (1lb) parsnips
•    1 large shallot, finely chopped
•    1 tsp fresh thyme leaves
•    40 g (1 1/2oz) butter
•    drizzle maple syrup
•    maldon sea salt and freshly ground black pepper

Method
1.    Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into even-sized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.
2.    Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
3.    Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.

Notes:
The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.
These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!
Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.

Source: http://www.rte.ie/lifestyle/food/recipes/2013/1209/4138-roasted-root-vegetable-with-thyme/

Delicious Plan B Stir Fry

Health vegan recipe - Stir Fry

Healthy vegan recipe – Plan B Stir Fry

 

 

 

 

 

 

Ingredients
• handful of broad beans
• 2-3 jerusalem artichokes
• 250 g or a small packet of tofu
• 1 big sweet potato
• handful of unsalted cashew and pine nuts
• 2 tblsp soy sauce
• 2 tblsp sesame oil
• drizzle of honey
• stick of lemon grass
• thumb size piece of ginger
• 1-2 cloves of garlic

Method
1. Toast the pine nuts and cashew nuts in a pan until they start to colour, no oil is needed for this.
2. Chop up the sweet potato and Jerusalem artichokes and pop them on a tray with a drizzle of oil. Bake them in the oven at 180 degrees for about 15-20 mins or until tender.3. Put  ome noodles in a pot of water and cook as per the cooking instructions on the packet.
4. Cook the garlic, ginger and lemon grass in a hot pan at a high heat for 3 minutes stirring constantly.
5. Add the chopped tofu which you can marinade in 2 tbsp of soy, 1 tbsp of sesame oil and a squeeze of honey in advance.
6. Cook the ingredients in the pan for a few minutes before adding in your broad beans.
7. When the sweet potato and Jerusalem artichoke are ready pop them in the pan and mix everything together.
8. Add in your noodles and let them soak up all the juices. Add more soy and sesame oil to taste.
9. Throw the toasted nuts in at the last minute and reserve a few to garnish!
10. Serve and enjoy!
Source: http://www.rte.ie/lifestyle/food/recipes/2012/0222/2983-plan-b-stir-fry/

Smoked Salmon Gateau

Smoked Salmon Gateau

Health Recipe Smoked Salmon Gateau

Ingredients:
110 g/4 oz plain flour
1 small eggabout 150 ml/1/4 pint milk
sunflower oil, for frying
225 g/8oz smoked salmon slices
225 g/8oz cream cheese
1 tbsp snipped fresh chives
juice of 1/2 lemon
25 g/1 oz baby salad leaves
salt and freshly ground black pepper
lemon wedges, to serve
2 – 3 tbsps Dalkey Mustard Dressing

Method:
To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.
Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.
Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.
Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges.

Source: http://www.kevindundon.com

Wild mushroom and chestnut ragout

Health Recipe

Health Recipe – Mushroom and Chestnut Ragout

 

Ingredients
• 30g /1oz dried mixed mushrooms
• 2 tbsp olive oil or coconut butter
• 6 shallots, quartered
• 2 garlic cloves, finely chopped
• 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into wedges
• 400g / 14oz mixed fresh mushrooms, trimmed
• 4 ripe tomatoes, peeled and diced
• 2 tbsp cornflour
• 1tsp vegetable bouillon stock powder (dairy free)
• 200ml / 7floz Rice Dream, Calcium enriched
• 200g / 7oz cooked and peeled chestnuts, halved
• Handful of fresh flat leaf parsley, chopped

Method
1. Soak the dried mushrooms in 400ml hot water for 20 minutes.
2. Preheat the oven to 170°C, gas mark 3. Heat the oil in a large flameproof casserole over a low heat, add the shallots and garlic and cook for 3-4 minutes. Add the carrots and parsnips and continue to cook for 5 minutes.
3. Add the mushrooms and tomatoes and stir.
4. Drain the dried mushrooms reserving the soaking liquid. Mix the cornflour with a little of the soaking liquid to form a paste. Add the dried mushrooms to the pan then pour in the soaking liquid, cornflour paste and vegetable bouillon powder. Bring to the boil, season, then cover and cook in the oven for 20 minutes until the vegetables are just tender.
5. Place the casserole on the hob. Add the Rice Dream and chestnuts and half the parsley. Simmer for 5 minutes to thicken the sauce.
6. Ladle into bowls and sprinkle over the remaining parsley. Serve with slices of warm bread.

Nutrition
• Calories 270kcal
• Protein 6g
• Carbohydrates 36.6g, of which sugars 11.6g
• Total fat 11g, of which saturates 1.6g
• Salt 0.4g

Source: http://www.mydairyfreedream.com