Posted by Carole-Anne on September 30, 2007
At Healthy Recipes, we are proud to present this wondrous curry dish, which is full of healthy vegetables and herbs as well.
INGREDIENTS:
1 tbsp olive oil
1 Spanish Onion chopped
2 crushed Elephant garlic cloves
2 tbsp Nutri Robin Hood Flour (www.robinhood.ca)
2 cups Apple Juice
1 large cauliflower, trimmed
3 large fresh potatoes
2 large ripe tomatoes unpeeled
1 cup frozen peas
Dash sea salt
2 tbsp curry powder
2 tbsp freshly squeezed lemon juice
FOLLOW ME:
Heat oil in large skillet on medium stove. Stir in chopped onion, crushed Elephant garlic cloves. As you are stirring, sprinkle mixture with curry powder. Saute until onions just begin to soften.
While stirring constantly, sprinkle with flour until it is absorbed evenly. Stir in apple juice and continue cooking, stirring often, as mixture begins to thicken, as it boils.
Cut cauliflower into bite size pieces. Cut potatoes into 1 inch cubes, stirring them into the curry mixture, after about 15 minutes of the curry mixture simmering, stir in tomatoes, peas, dash sea salt and lemon juice.
Continue simmering, stirring often until peas are just hot.
Ready to serve in a beautiful serving dish!
Suggestion: Serve this fancy curry with roasted chicken or grilled fish.
A nice white wine would go well with this!
Serves 6.
Posted by Carole-Anne on September 27, 2007
Pumpkin, which is of the Squash Family, is very nutritious as it is a rich source of beta carotene, a low calorie source of Vitamin C and potassium and is high in fiber.
A real plus is the pumpkin seeds can be dried off and put on cookie sheet and slowly roasted in the oven at 250F to make a tasty snack or for lunches. The pumpkin seeds contain protein, iron,Vitamin B, Vitamin E and fiber. The pumpkin seeds, once totally roasted and cooled off, can be stored for long periods of time. Another Healthy Recipes great suggestion!
We know the benefits of cranberries, are Vitamin C, and they are good for the health of the urinary tract. They also contain fiber and there is a wealth of different uses for cranberries which you will find in other Healthy Recipes, here in this site.
Now to make Pumpkin Cranberry Bread!
This recipe makes two loaves.
INGREDIENTS:
2 1/4 cups of whole wheat flour
1 tablespoon of pumpkin spice
2 teaspoons baking powder
1/2 tsp sea salt
2 eggs (the good kind – organic brown)
1 cup Splenda (sugar replacement) brown blend
1 cup molasses
1 3/4 cups (15 oz can pumpkin)
1/2 cup safflower or olive oil
1 cup frozen or unsweetened dried cranberries
FOLLOW ME:
Combine whole wheat flour, ice, baking powder, pumpkin pie, spice, and sea salt in a large mixing bowl. Combine eggs, sugar, molasses, pumpkin and safflower oil and mix until just moistened.
Fold in cranberries. Spoon batter into 2 greased (use safflower oil) and floured 9 x 5 inch loaf pans.
Bake in preheated oven at 350 F for 55 – 60 minutes until pricked with a toothpick and it comes out clean.
Cool in pans for 5 to 10 minutes, remove to wire racks to cool completely.
Recipe makes 2 loaves.
PS: One of the best recipes and here at Healthy Recipes and we have tried to keep the calories down by using sugar replacements and molasses and whole wheat flour. It works!
Enjoy your Pumpkin Cranberry Tea Bread for tea, for a healthy snack or for a dessert!
Posted by Carole-Anne on
Healthy Recipes feels this recipe is a must. Swiss Chard is actually from the beet family. It has large green-yellow leaves and thick juicy stalks that are used in salads, high in Vitamin C and potassium, calcium, iron and beta-carotene. Swiss Chard is also very low in calories - next to nil. So enjoy this recipe that I could not let pass me by - you will see that it is from the collection of Amazon Al Dente blog @ amazon.com.
Here at Healthy Recipes - we would choose sea salt, freshly ground pepper, whole wheat penne pasta, of course, keeping in line with nutritional value and, for that extra tastiness..
SWISS CHARD TOMATO & CHEESE
INGREDIENTS:
2 tablespoons olive oil
2 bunches Swiss chard, washed, center ribs cut away, coarsely chopped (about 8 cups), or three 10-ounce packages frozen chopped chard, thawed, squeezed dry
2 cups penne pasta
1/2 cup Italian bread crumbs
3 red bell peppers, chopped
1 large onion, chopped
2 cups packed grated Monterey Jack cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
2 large tomatoes, thinly sliced
DIRECTIONS:
1. Grease a 13 x 9 x 2-inch glass or ceramic baking dish and set aside.
2. Boil water and add penne pasta. Cook until al dente. Drain and set aside.
3. Preheat oven to 350 degrees F.
4. Heat 1 tablespoon oil in a heavy, large Lodge Logic 5-Quart Pre-Seasoned Dutch Oven
over high heat and add the chard. Sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing chard with back of spoon to release liquid.
5. Heat remaining 1 tablespoon of oil in a heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes.
6. Mix in chard and toss to combine. Mix in half of each cheese and the breadcrumbs, then mix with the cooked pasta.
7. Season to taste with salt and pepper.
8. Spoon into prepared dish and layer sliced tomatoes over the vegetable pasta mixture.
9. Season the tomatoes with salt and pepper and sprinkle the remaining cheeses over. Cover with foil.
10. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.
–flauersmartini
Read more posts in Amazon al Dente’s Blog – www.amazon.com
Recipe serves 6.
PS: May be used as a main course, vegetarian dish or side dish.
Posted by Carole-Anne on September 25, 2007
Simple, nutritious and an all time favorite for most everyone are these tasty Bran Muffins. Wait until you see all the ingredients that are healthy for you – buttermilk, molassess, olive oil, eggs, raisins or dates, and wheat germ and even oat bran and flax seeds. All the very best for a healthy you. Let’s do it!
INGREDIENTS:
1 1/2 cup oat bran
1 cup buttermilk
1/4 cup molasses
1/3 cup olive or safflower oil
2 eggs
Fill muffin tins with mixture.
Bake for 15 – 20 minutes (or egg whites if watching cholesterol)
1/2 tsp sea salt
1/4 cup flax seeds
1 cup unbleached flour
1/2 cup raisins or dates
1 tsp Baking Soda
1 tsp Baking Powder
1/4 cup wheat germ
2 tbsp orange rind
NEXT TO DO:
Preheat oven to 325 F and prepare muffin tins.
Mix buttermilk, molasses, safflower oil, 2 eggs together until frothy, in a medium mixing bowl. Add raisins or dates. Mix all ingredients in order.
Mix dry ingredients into large mixing bowl stirring until combined – mixing them all in order of list.
Combine the medium bowl ingredients (moist) into the large bowl ingredients (dry) and turn over until just mixed.
Fill 12 .
Yield: 12 moist yummy muffins!