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Christmas Cookies Gluten Free

  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

KIDNEY BEAN SOUP

  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

PEA & TABOULI SOUP

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

PARSNIP, SWEET POTATO & WHITE BEAN SOUP

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

VEGETARIAN DUMPLINS/SOUP/SALAD

  Vegan Zucchini ‘Meatballs’ Ingredients: 1 cup chickpeas, soaked overnight, drained and rinsed cooked 3 garlic cloves 1/2 cup rolled oats* 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ginger 2 tablespoons nutritional yeast juice of 1/2 lemon 1 cup shredded zucchini (about 1 large zucchini) 8 ounces whole grain pasta NB1 INSTRUCTIONS: In

Tahini Soup

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,

Carrot Soup

  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

TEX’S WEIGHT LOSS SOUP.

QUICK CHICKEN and VEGETABLE SOUP WITH GREMOLATA INGREDIENTS 1 tablespoon olive oil 1 leek, chopped 2 x 400 g packets fresh pre-chopped soup vegetables or fresh if possible 5 cups reduced-salt chicken stock 2 cups shredded or chopped BBQ chicken 4 small slices rye bread,/Burgen Whole Grain and Oats toasted, to serve (optional) Gremolata ¼