Tag Archive for: Recipe
Sprouts Salad
- Sprouted mung beans – 1 cup
- Onion – 1 medium (finely chopped)
- Tomato – 1 medium (finely chopped)
- Red chilli powder – 1 tsp
- Salt – 1 tsp (or more)
- Lemon juice – 1 tsp
- Mix all the ingredients together in a bowl.
- Squeeze the lemon juice at the end.
Banana And Peanut Butter Smoothie
- Banana – 1 (overripe and frozen overnight)
- Peanut butter – 1 tbsp
- Milk of choice – 1 cup (200ml)
- Steel cut/rolled oats – 1 tbsp
- Sweetner of choice – optional
- Ice cubes – 4-5 nos
- Blend all the ingredients into a mixer and pour into a glass.
- Serve chilled!
Overnight Oats
- Steel cut/rolled oats – 2-3 tbsp
- Milk of choice – 1 cup (200ml)
- Fruit of choice – 1 cup
- Chia seeds – 1 tbsp
- Almonds – 5
- Mix the oats and milk. Top with the fruits and seeds. Refrigerate overnight and enjoy it in the morning! It’s that easy!
- What is even better is that you can customise this the way you want to!
ONP Fruit Salad
- Pomegranate pearls – 1 small cup
- Almonds – 10 nos.
- Orange slices – 3
- Strawberries (sliced – 4-5 nos.)
- Dragonfruit – 1 small cup (1/4 of the fruit)
- Watermelon cubes – 1 small cup
- Mint – few sprigs
- Cut all the required fruits. Add these one by one in a jar/box to form layers of fruits. Top with almonds or use the almonds in-between two fruit layers for an extra crunch.
You can use your desired fruits for this recipe.
Mushroom and Cherry Tomato Sandwich
- 2 tbsp olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sweet chilli sauce
- Salt & freshly ground pepper
- 1 small cup mushrooms (quartered)
- 1 cup cherry tomatoes (quartered)
- 2 small shallots (thinly sliced)
- 1 bunch rocket/lettuce roughly chopped
- 1/3 cup continental parsley (roughly chopped)
- Step 1
- Place the olive oil, red wine vinegar, sweet chilli sauce and salt and pepper in a screw-top jar. Shake until well combined. Place the mushrooms into a large bowl, pour 2/3 marinade over the mushrooms and stir well to combine. Cover and set aside for 30 minutes.
- Step 2
- Add the cherry tomatoes, shallots, rocket, parsley and remaining dressing to the mushroom mixture. Toss gently to combine. Season and serve on bread.
Beetroot and Feta Salad / Sandwich
- 1 medium beetroot
- 50 g baby spinach
- 1/2 small red onion (thinly sliced)
- 50 g feta (crumbled)
- 1/4 cup walnuts (lightly toasted)
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- Salt and pepper (to season)
- 2 slices whole wheat/multigrain bread
- Step 1
- Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Peel and discard skin from beetroot. Cut beetroot into 2 cm pieces.
- Step 2
- Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
- Step 3
- Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve on bread.
Berry Smoothie
- 1 cup frozen strawberries
- 1 cup almond milk
- Handful of ice cubes (4 or 5)
- 1 apple
- Handful of frozen blueberries
- 1 1/2 cups Greek yogurt
- Unsweetened flaked coconut (to garnish)
- In a high speed blender, blend all ingredients together until smooth. Add ice to the blender and blend or you can serve over ice in a glass. Enjoy immediately.
Broccoli and Green Pea Soup
- 100 g broccoli florets (stalks peeled; finely chopped)
- 1 cup onion (finely chopped)
- 1 quart water or chicken broth
- 1 cup fresh green peas
- 1 tablespoon butter
- 3 tablespoons flour
- 2 cups half and half or evaporated low fat or skimmed milk
- Salt and freshly ground black pepper
- Snipped chives for garnish
- Simmer the broccoli and a half onion in the water or stock for 15 minutes or until tender. Add the peas and simmer for 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
- In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish.
Zucchini and Chicken Salad
- 150 g boneless (skinless chicken breasts)
- 1 bunch spinach (chopped)
- 1/2 red onion (thinly sliced)
- 3/4 cup chopped peppers
- 1/4 cup cucumber
- 1/4 cup olive oil
- 1 tablespoon olive oil (for cooking Chicken)
- 1/4 cup fresh lemon juice
- Coarse salt and ground pepper
- 50 g Zucchini (thinly sliced)
- 1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
- 2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
- 3. Toss chicken with zucchini mixture, spinach, onion and cucumber.
Summer Quencher
- 1 1/2 cup almond milk
- 1 banana
- 1/2 cup frozen pineapple
- 1/2 cup yellow squash (optional)
- 1/2 teaspoon turmeric
- 1 teaspoon honey
- 1/4 inch ginger root (peeled)
- Juice of 1 lemon
-
In a high speed blender, blend all ingredients together until smooth. Add ice to the blender and blend or you can serve over ice in a glass. Enjoy immediately.
