Posted by Carole-Anne on April 19, 2008
CURRIED BLACK BEAN STEW
This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it - you will love it.
INGREDIENTS:
2 tbsp extra virgin olive oil
1 medium onion diced
6 cups butternut squash, peeled and cut into 1″ cubes
1 tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp cracked pepper
2 cups low-sodium, organic vegetable broth
2 - 19 oz cans organic low-sodium black beans, drained and rinsed well
8 whole apricots, chopped coarsely
NOW FOLLOW ME:
Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown - 2 minutes.
Add cubed squash; saute for 5 minutes or until slightly golden brown.
Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.
Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.
Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila - Curried Black Bean Stew is ready to serve.
Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits. Enjoy!
Healthy Recipe makes 4 - 1 3/4 cup servings. This is wonderful!
Posted by Carole-Anne on April 11, 2008
Healthy Recipes has found that by using natural, organic flours, eggs and adding fruits, yogurt (organic) ice cream and fresh fruits, we adorn the crepes, and this makes a lovely breakfast or brunch, meal or dessert.
INGREDIENTS: 2 cups Nutriflour, or Almond flour - organics (for a treat) 3 eggs (organic, free-run)3/4 oz unsalted butter, melted1/2 cup water
1 cup 1% milk
2 tbsp Splenda (sugar replacement natural)
Dash sea salt
NOW FOLLOW ME:
Pour flour in a large bowl and make a well in the center.
Break eggs into well in flour. Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the liquid.
Add remaining 1/2 cup milk, and the water, sugar, melted butter and sea salt and beat with a whisk until all lumps have disappeared. Remove any excess lumps. Let batter chill in fridge for 1 hour.
Pour 1/4 cup of crepe mixture on to hot, lightly oiled, small crepe pan. Move liquid to cover bottom of pan; turn when edges are light brown and dots are showing; 2 minutes. Slide a spatula to lift crepe grabbing the opposite side using your finger; flip to the other side and cook until light brown. Remove crepe from pan and fill with your favorite filling. Crepes may be served with fresh peaches and cream. For an elegant dessert, roll crepes around ice cream, cover with strawberries and whipped Cream. You may add your favorite fruit topped with yogurt ice cream and for those who wish to, you may add a small amount of whipped cream and/or chocolate syrup.
This healthy recipe is so deliciously delightful, and serves 6 dessert crepes. In order to keep the calories lower, use just the yogurt ice cream and eliminate the syrups and whipped cream.
Posted by Carole-Anne on April 5, 2008
Healthy Recipes came across this recipe recently and thought it was a great change from a regular meal, and the fact we use fresh green beans is such a healthy plus.
INGREDIENTS:
1 1/2 lbs fresh green beans, ends nipped
4 tbsp extra virgin olive oil, separated
4 ripe tomatoes diced
1/2 cup sliced black olives, not drained
3/4 lb angel hair
1 tbsp balsamic vinegar
1/4 cup pesto sauce
Freshly ground pepper
Sea salt for boiling pasta hair
NOW FOLLOW ME:
Using a large saucepan of sea salted water, bring to a boil.
Add fresh green beans only for 1 to 2 minutes to colour them. Remove with slotted spoon.
Add angel hair pasta to boiling water and cook according to package (usually al dente (firm). Drain well, but save 1/2 cup of cooking water.
Heat 2 tbsp oil in large skillet and add beans, tomatoes, olives. Stir fry for one minute. Add balsamic vinegar with the freshly ground pepper. Remove pan from heat and mix ingredients well.
Add pesto sauce to hot, drained pasta in saucepan and add 2 tbsp remaining extra virgin olive oil and the reserved water from the angel hair pasta.
Add contents of skillet to sauce pan and toss all the foodies together - serve immediately! Wow - this is a dish to remember!
Healthy Recipes recommends this incredible dish, which, incidentally took only 20 minutes to prepare.
Recipe serves 4 to 5.
Posted by Carole-Anne on April 3, 2008
I just love the healthy recipes using orzo to make salads. It is one of those salads that adapts to any vegetable, or most meats and cheese, for that matter.
I am going to use Sun-dried tomato orzo today for our Confetti Orzo Salad.
1/4 cup finely chopped scallions
INGREDIENTS:
1 1/2 cups Sun-dried Tomato Orzo
1/3 cup extra virgin olive oil
3 tbsp fresh lemon juice
1/2 tsp grated lemon zest (peel)
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 garlic clove minced
1 medium carrot, diced into 1/8″ pieces
1 1/4 cup finely diced red, green and yellow bell pepper
1/2 cup peeled, English cucumber, diced finely
1/4 cup finely chopped scallions
1/4 cup finely chopped red onion 1/4 cup finely chopped Italian flat parsley
NOW FOLLOW ME:
Cook orzo in skillet with enough water to boil until tender (10 minutes should do the trick)
Drain using a wire mesh strainer; rinse under cool water.
Whisk olive oil, lemon juice, lemon zest, sea salt, freshly ground pepper and minced garlic until blended nicely.
Toss diced and chopped vegetables, orzo and dressing together.
Serve warm or at room temperature. Voila! Yummy salad is prepared.
Healthy Recipe serves 4.