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  EGGPLANT LASAGNA ROLLS INGREDIENTS 3 large eggplants ½ teaspoon salt, divided 3 tablespoons extra-virgin olive oil 2 cups crushed tomatoes ½ cup chopped fresh basil, divided 3 teaspoons minced garlic, divided 1 cup frozen chopped spinach, thawed or fresh if possible 2½ cups part-skim ricotta cheese ¼ cup grated Parmesan cheese ½ teaspoon ground

Chutney Etc.

  RANCH DRESSING INGREDIENTS 1 cup (240g) Chickpea Mayonnaise find recipe elsewhere here 1/4 cup (60ml) 1 tsp Lemon Juice + Soy milk added up to the 1/4 cup (60ml) line 1 tsp Dried Dill 1/4 cup Fresh Chopped Parsley 2 Tbsp Fresh Chopped Chives 1 tsp Crushed Garlic 1/2 tsp ginger 1/4 tsp

Saucy Tips to Improve Health

Today we are looking at some ideas presented by our members on how to swap some of the more processed sauces for lower sodium/fat/sugar varieties and some great ideas for fresh, homemade options. I thought we’d look at some of these today, and how we could modify some recipes to make our own that would

Diabetic Friendly Dips

  ROASTED GARLIC ONION DIP INGREDIENTS 1 head of garlic 1 onion peeled and cut into quarters 1 tbsp. olive oil divided 2 tsp. balsamic vinegar 1/4 tsp. kosher ginger 1/8 tsp. fresh ground black pepper 1/4 cup Greek yogurt cream cheese softened 1/4 cup non-fat Greek yogurt 1/4 cup reduced fat sour cream 2


Original At Preparation time: 5 min minutes Serving size: 6 Ingredients 1 cup of fresh peas, rinsed and drained 1 clove garlic, crushed 1/2 teaspoon ground cumin 1 tablespoon lemon juice 1 tablespoon tahini 1 tablespoon extra virgin olive oil 2 tablespoons water, optional Vegetable sticks, to serve Crisp homemade oven-baked whole grain pita

Lentil Hommus

  RED LENTIL HUMMUS INGREDIENTS 1 cup water 1/2 cup red lentils 1 clove garlic (finely chopped) 1 tablespoon tahini 1/4 of a lime (juice only) INSTRUCTIONS Place water and red lentils in a medium sized saucepan and bring to the boil on high heat. Once boiling, put on low heat until the majority of


  BEETROOT HUMMUS INGREDIENTS: 400g tin chickpeas, drained and rinsed or dried soaked overnight rinsed and drained. 300g cooked beetroot in natural juices/water, drained 1 clove garlic, crushed pinch cayenne pepper 1 tsp cumin freshly ground black pepper 2 tsp tahini 3 tbsp natural yogurt juice half lemon 1 tsp chopped mint to serve vegetable

Tahini Sauce

    TAHINI SAUCE INGREDIENTS 1/2 cup (120g) Tahini NB1 1/4 cup (60ml) Lemon Juice 1/2 tsp ginger 1/2 tsp Garlic Powder 1/4 cup Water NB 2 INSTRUCTIONS Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in