STUFFED BAKED APPLES/ SWEET POTATO INGREDIERNTS 20g walnuts 30g dried apricots 25g sultanas 1 tsp ground cinnamon 20g pumpkin seeds finely-grated zest and juice 1 orange 6 eating apples, unpeeled and cored NB1 1 tbsp. water INSTRUCTIONS Preheat the oven to 350°F 180°C / gas 4 Mix together the walnuts, apricots and sultanas, then
FISH HOT POT INGREDIENTS: 6 cups home-made fish stock or water 2 kaffir lime leaves, torn 250g snapper fillets, cut into cubes any fin fish can be used. 2 bunches of broccolini 100g green beans 1 red capsicum, thinly sliced 150g rice noodles or Konjac or zucchini noodles NB1 Any in season vegetables 1/4
KUMQUAT AND LENTIL SOUP INGREDIENTS (4 people): – 250 gr of split red lentils (Masoor Dhal), – 2 carrots, – 1 onion, – 1 heap of sweet kumquats (a dozen), NB1 – 1 tbsp of olive oil INSTRUCTIONS 1) Soak the lentils for at least 6 hours and rinse them well; 2) When the
Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 20 minutes minutes Cooking time: 20 minutes minutes Serves 6 A diabetic soup tend to by chunky to avoid sugar spikes and Hypos. Soups are usually the broth from a stew which contains dissolved sugars starch fats and small particles of food which will be absorbed quickly. It is our
GOLDEN SOUP INGREDIENTS 1 red onion 1 white onion 1 red pepper 2 yellow/orange peppers 2 large or 4 small courgettes 2 tomatoes pinch dry, mixed herbs 1 heaped tsp nutritional yeast Olive oil spray (optional) 1 low-salt stock cube (optional) 500 ml boiling water INSTRUCTIONS Preheat oven to 180°C (160°C fan)/350°F/gas 4. Chop all
MUSHROOM SOUP INGREDIENTS 400 g white mushrooms, sliced. 1 medium onion (120 g) peeled and diced. 1 large potato (200 g) peeled and diced. 500 ml chicken stock or water 1 tbsp olive oil Ginger and pepper to taste INGREDIENTS Heat the olive oil in a large saucepan, and over a low heat sauté the
CHICKEN POT PIE SOUP INGREDIENTS 2 tablespoons olive oil 2 shallots minced 1 cup mushrooms chopped 2 celery stalks chopped 1 teaspoon minced garlic 1 cup frozen baby peas thawed (or fresh if possible) 16 ounces/ 450 g cooked chopped chicken Ginger and pepper 4 cups chicken broth or water 3 ounces/ 85 g cream
Serves 4-6 2 carrots 2 potatoes 1 white 1 sweet. 2 leeks bunch of celery I tbsp parsley 1 cup Tahini ginger/pepper 2 tbsp oil 1 tbsp flour Any fresh vegetable from the garen Dice all vegetables. Heat oil in a saucepan and add the flour. Mix until browned. Add plenty of hot water,
GINGER CARROT SOUP WITH STEAMED VEGETABLES INGREDIENTS 2 Scallions (Sliced with white and green parts separated) 2 tablespoons chopped and peeled Fresh Ginger 2 cloves Garlic (Smashed) 5 Carrots (Chopped) Freshly Ground Pepper 1 cup water more if required 1 can Cannellini Beans (Undrained) or dried soaked overnight 1/2 Acorn Squash (seeded and chopped into pieces) 3 cups Broccoli
EGG ROLL SOUP INGREDIENTS 1 pound/ 450 g ground pork 1 teaspoon olive oil 1 medium yellow onion, diced. 1 orange bell pepper, cut into thin, short strips (about 1″/ 25 mm long) 3-4 cloves garlic, finely minced 1 – 1 1/2 teaspoons grated ginger small head green cabbage, shredded (about 8 cups) 6 cups