F OOD RECIPES FOR A HEALTHY FESTIVE SEASON Savory Snacks Mini corn crisp bread-gluten free, mashed avocado seasoned with Mary-Ann’s seasoning salt and fresh lemon juice, rosa tomatoes. Place enough avo on crisp bread and top with tomato. Oatcakes – cottage cheese/ mashed goats feta cheese, yellow pepper, cut into strips, cucumber rounds, peppered trout- just browned in just a teaspoon of palm fruit oil. Place enough cottage cheese on oatcake and top with trout alongside, cucumber and pepper strips. D… is for dates. The date palm is a tree growing in the desert. Dates make delicious quick energy snacks. They are high in natural carbohydrates and low in fat. They contain potassium, calcium, magnesium and iron. DATE & COCONUT BALLS 250g dates 250g desiccated coconut 250g oats 20 ml carob powder (optional) 250g Nuts of your choice (optional) Pre-soak dates in warm filtered water. Drain. Keep some of the water and add to the mixture if it is too dry. Blend all the ingredients together. Roll into balls and smother in coconut. To give this recipe a more spicy flavour you can add chopped nuts, grated lemon rind, mixed spice and ginger. These balls can be frozen and served immediately and can be a healthy replacement for Christmas pies. The coconut can be coloured green with a Tbsp BARLEYLIFE, ‘pink’ with a Tbsp of REDIBEETS or ‘orange ‘with a Tbsp of JUST CARROTS. (Whole food supplements) This is a nutritious sweet treat for your children’s lunch box. They can even make it themselves.
F... is for fat. There is so much misconception and confusion regarding fat. Our bodies need fats for hormones, cell membranes, nerve conduction, and the transportation of nutrients and for fat soluble vitamins. Fats also supply the body with heat and energy. Some fats are vital to our well-being, while others are detrimental to our health. The secret is to eat the “good” fats and exclude the “bad” fat from your diet. Whether a fat is good or bad depends on how it has been treated. For example, has it been heated, exposed to light, hydrogenated, how old it is and where it is derived from. ESSENTIAL FATTY ACID SALAD 3 ripe tomatoes 2 ripe avos 2 raw sweetcorn ½ english cucumber 1 cup black or green olives (in brine or olive oil, not vinegar) ½ cup chopped pecan nuts Chop and mix together. Raw sweetcorn can be cut off the cob. It is much sweeter and much healthier when eaten raw. Serve on a bed of lettuce leaves and dress with cold-pressed olive oil, or AIMEGA, freshly squeezed lemon juice and herbal salt. Decorate with chopped pecan nuts.
Issue 4 / 2009
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