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
BROCCOLI CHEESE SOUP INGREDIENTS: 3 (14 1/2 ounce/425 g) cans chicken broth 2 (1 lb/500 g) bags frozen broccoli or fresh 1 (10 1/2 ounce/300 g) can tomatoes and green chilies 10 ounces/280 g cheese of choice INSTRUCTIONS 1 Mix chicken broth, frozen broccoli and tomatoes and chilies together. 2 Simmer for 25 minutes
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
SLOW COOKED CHICKEN AND SALSA INGREDIENTS: 4 large or 6 small boneless, skinless chicken breasts 2 cups salsa find recipe here http://www.findtex.com.au/recipes/find-tex-originals/summer-salad/ 1 bottle beer (or 1 cup of chicken broth or water) 2 teaspoons cumin ginger and black pepper any in season vegetables (optional: jalapenos, green chilis
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
CHICKEN AND VEGETABLE SOUP INGREDIENTS 4Piecesof chicken of your choiceeither a boneless chicken breast or bone in legs and thighs 1Whole tomato peeled 3Parsnips peeled and cut up 6Oz/170 portabella mushrooms 1Large onion peeled and used whole 3large zucchini, cut up 4Stalks of celery cut up 2Carrots peeled and cut up 1Tbs ginger 1/2Tspground