200 Healthy Feasts: Hamlyn All Color by Jo McAuley

By Jo McAuley

Two hundred fit Feasts: Hamlyn All colour will exhibit you that "healthy" doesn't need to suggest dull. in case your goal is to consume healthily, yet dread feeling hungry and missing in power, then two hundred fit Feasts will exhibit you the way effortless it's by means of providing a number of scrumptious, big and nutritious recipes designed to meet even the largest appetites and continue you going until eventually the following meal. With a spotlight on getting your "5-a-day" and consuming nutrients wealthy in fish, fiber and keeping a GI stability, 2 hundred fit Feasts presents for healthy nutrition with out the restraints of a standard nutrition. the good flavors, visual appeal and aromas from those recipes will attract your entire senses and through following the recipes during this ebook, you'll find it more uncomplicated and extra relaxing to consume a fit, well-balanced vitamin with no the sensation that you're being denied the entire "good stuff.

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300 g ready-cooked beetroot, quartered 2 Pink Lady apples, cored and sliced 1 Tbsp (15 ml) lemon juice 2–3 fillets smoked trout 1 small cucumber 1 bulb fennel, sliced Dressing ⁄ cup (125 ml) crème fraîche or sour cream 12 or yoghurt 1 Tbsp (15 ml) lemon juice 1 Tbsp (15 ml) chives, finely chopped 1 tsp (5 ml) wholegrain mustard salt and freshly ground black pepper to taste Rinse the beetroot in water. Toss the apples in lemon juice. Cut the trout into pieces. Using a vegetable peeler, cut the cucumber into ribbons.

Toss the feta into the still-warm vegetables. Leave to cool to room temperature, then serve garnished with thyme or rosemary. Serves 4 CHICKPEA, CORIANDER AND BRINJAL SALAD Whip up this salad quickly with canned chickpeas. To speed it up even further, look for brinjals that are already sliced and fried (available from various delicatessens). I purchase mine from Mi Vami, a Middle Eastern shwarma restaurant/take-out venue that has been an institution of fine food for many years in Johannesburg. 1 large brinjal, sliced and fried in olive oil or 1 large punnet ready-prepared brinjal slices 2 x 400 g can chickpeas, rinsed and drained Dressing 150 ml olive oil grated rind and juice of 1 large lemon 1 clove garlic, crushed 1 tsp (5 ml) ground cumin 1 tsp (5 ml) dried chilli flakes, optional 1 bunch fresh coriander, finely chopped Arrange the slices of brinjal on the outer edge of a serving platter.

Toss in the vegetable mixture and stir to heat through. Season generously, then finally mix through the nuts. Serve hot. Serves 4–6 THAI GREEN MUSHROOM CURRY 5 tsp (25 ml) sunflower oil 2–3 Tbsp (30–45 ml) Thai green curry paste 1 large onion, sliced 500 g mixed mushrooms, sliced 5 tsp (25 ml) brown sugar 1 x 400 g can coconut cream a handful basil leaves 2 Tbsp (30 ml) fish sauce Heat the oil in a wok or large frying pan. Add the curry paste and sauté for 1 minute. Add the onion and stir-fry for a few minutes.

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