RecipesThere's no denying it, you are what you eat. And as frustrating as it is, all those annoying little catchphrases like, "Healthy body, healthy mind," and "An apple a day keeps the doctor away," all harbour some truth. It doesn't mean you have to eat like an anorexic stick insect though, or that the food you do eat has to be boring and tasteless. Like all things health related, eating well is about balance. Below are a bunch of delicious, healthy recipe ideas for you to enjoy that we promise you can eat without feeling guilty. They'll taste fantastic, too! Banana Berry Couscous 1 cup instant couscous 1-2 teaspoons of extra virgin olive oil 2-2½ cups apple juice 2 tspns finely chopped mint (include stems) A handful of hulled strawberries A handful of raspberries A handful of blueberries 1 chopped banana 1 cup low fat natural Greek yoghurt 2 tbspns honey 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg A squeeze of lemon juice Place the couscous in a bowl. Pour apple juice into a saucepan and gently bring to boil, then pour over couscous. Begin stirring the couscous with a fork to separate the grains, adding the olive oil to stop them sticking together. Let the couscous cool, then add the fruit, honey, mint, spices and lemon juice and gently mix together. Lastly, fold in the yoghurt. Refrigerate for at least 30 minutes, then serve chilled!! * Any other fruits you may have at home will usually be a great addition or substitute in this recipe. Kangaroo with Anchovy-Caper Vinaigrette 300-500g kangaroo fillet *lean beef works just as well 8-12 small anchovy fillets, finely chopped 15-20 capers, finely chopped 2 tbspns extra virgin olive oil Juice of half a lemon Freshly cracked black pepper 1 tbspn coriander, finely chopped For the vinaigrette: Heat 1 tblspn extra virgin olive oil in a small saucepan at moderate heat, then mix in anchovies, capers, and lemon juice. Allow this to simmer down so that the anchovies almost disintegrate, then add coriander and pepper. Mix then serve immediately. For the kangaroo: Slice kangaroo (or beef) into strips around 1cm wide. Heat 1 tblspn extra virgin olive oil in a pan at high heat, then place strips in oil and sear on each side. Turn heat right down to low, and cook through so meat is rare, but not bloody. Serve immediately with vinaigrette poured over the top. Cream Cheese, Caper and Smoked Salmon Bagels 1 tbspn low-fat cream cheese 2 slices of smoked salmon 8-12 capers Alfalfa or rocket 1 bagel Spread bagel generously with cream cheese, then fill with smoked salmon, capers and the greens of your choice. These are absolutely fantastic as a snack. Enjoy! Grilled Corn on the Cob 4 ears of corn ½ cup of water ½ teaspoon salt 1 tbspn low fat sour cream 2 tspns lemon juice Salt and pepper to taste Pour water into a saucepan, add ½ teaspoon of salt, cover and heat until simmering. Add corn ears, cover and continue heating until all the water evaporates. Once the water has gone, place the corn ears under a warm grill and cook corn until browned or blackened to your liking, turning occasionally so that the corn cooks evenly. Once cooked, smear corn with lemon juice, sour cream and salt and pepper to taste.
Sweet Potato, Coriander, Chilli and Lime Soup 2 medium-sized sweet potatoes, peeled and chopped into cubes 1 bunch fresh coriander, chopped finely 2 small red chillies, chopped finely (or more or less if you prefer) Juice of one lime 1 glass of water 1 glass low fat milk 200 mls chicken stock 2 tbspns extra virgin olive oil Salt and pepper Heat oil in a large saucepan, add sweet potato and gently sautee for 5 minutes, then add chilli. Continue cooking for another 10 minutes or until the sweet potato pieces are almost softened enough to mash. Add water, milk and chicken stock, and continue simmering for another 10-15 minutes, stirring occasionally. Add lime juice, and continue simmering for a further 10 minutes. Now take soup and with a hand-held blender, puree ingredients so that the mixture is smooth. You may also strain the soup to get a thinner consistency if you wish. Finally, add fresh coriander, salt and pepper and simmer for a further 5-10 minutes. Enjoy with fresh bread rolls. Pita Crisps 1 bag pita bread Spices of your choice Spray on extra virgin olive oil (or brush on lightly) This would have to be one of the simplest ways in the world to take a snack we all love, like crisps, and make it healthy. Simply take your pita rounds, spray on a small amount of extra virgin olive oil, dust with salt, pepper and your favourite herbs and spices, then cook in a moderate oven for 10-15 minutes. Once the pitas have cooled, break them up into a bag, and hey presto! Pita crisps! Mediterranean Grilled Vegetables For the Marinade: 3 tbspns balsamic vinegar 3 tbspns extra virgin olive oil 2 cloves garlic, minced 5 cloves garlic, whole and unpeeled ½ tbspn dried thyme 1 sprig of rosemary leaves ½ tbspn Dijon mustard Salt and pepper to taste Vegetable Ingredients: 1 small eggplant, sliced into 2-inch-thick rounds 3 summer squash 1-3 zucchinis, cut lengthways into strips ½ medium red onion, peeled and cut into ½-inch-thick slices 1 handful of whole cherry tomatoes ½ yellow capsicum, cut lengthwise into 2-inch-wide slices ½ red capsicum, cut lengthwise into 2-inch-wide slices Fresh basil and orgenao leaves, for garnish For the marinade, combine all ingredients in a glass jar, then shake well. Place all vegetables in a separate dish or container with a lid, then cover with marinade and toss well. Allow to marinate up to 2 hours. Finally, chargrill or barbecue for 5-10 minutes, turning vegetables to ensure they cook through evenly. Serve garnished with fresh basil and oregano.
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