Tag Archives: healthy

Goan Style French Beans

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Tender french beans stir fried in simple spices to prepare crunchy spicy side dish.

Ingredients:

240 grams / 8 oz  french beans
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/2 teaspoon ajwain seeds
1 tablespoon vinegar  or lemon juice
1 clove garlic sliced thinly
1 tablespoon olive oil

Method:

1. Top and tail the beans, wash  and cut them into 2 in pieces (original recipe kept beans long)
2. In a pan add the oil , when hot add mustard seeds and wait for them to splutter, add the ajwain seeds and sauté for 30 seconds to release flavour, next add garlic and saute.(Take care not to burn ajwain or garlic)
3. Add the beans and sauté for 5 minutes.
4. Add the salt, turmeric, chilli powder and coriander powder and stir fry beans for 5 more minutes till beans are tender but still retaining the crunch.
5. Add the vinegar or lemon juice(I added lemon juice) and mix thoroughly.
6. Transfer to serving dish and serve as side dish with hot rotis.

Guilt Free Banana Ice Cream

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Creamy delectable substitute for dairy ice cream that tastes delicious without the fat and the added calories.

Preparation time- 10 minutes
Freezing time – overnight
Serves – 4

Ingredients:

3  Ripe Bananas
2-3 tablespoons milk
1 teaspoon vanilla essence

For Garnishing:

Handful chocolate chip.
Sliced bananas

Method:

1. Peel and chop the bananas, place them in a Tupper ware container and freeze them over night.
2. Place the frozen bananas with the milk and vanilla essence in a mixer/ blender and pulse on high.
3. Spoon the banana ice cream into individual serving bowls and garnish with chocolate chip. Return to freezer for 30 minutes.
Serve with extra banana slices.

NB – Ice cream can be served immediately after blending, but if you would prefer a firmer texture then freezing for 30 minutes after blending will make the ice cream firmer.

French Lentil Salad

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A protein packed and delicious summer salad that is vibrant and tangy in flavour.

Ingredients:

400 g precooked green lentils
3 in piece cucumber finely diced
1 red onion finely diced
10 cherry tomatoes halved
3 sprigs of fresh coriander  or parsley finely chopped
Extra lemon wedges for garnish

 

Dressing

2 tablespoons Pelia olive oil
1 tablespoon Dijon mustard
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon chilli flakes
1 clove garlic finely minced

Method:

1. In a large bowl add the lentils, diced cucumber,diced onion, chopped coriander and cherry tomato halves.
2. In a jar with a lid add the olive oil, Dijon mustard, lemon juice, pepper powder,salt and garlic. Screw on the lid and mix the dressing to combine it.
3. Pour the dressing over the mixed lentil mixture and toss together.
4. Cover and chill salad for 30 minutes for flavours to infuse.

Serve with fresh french bread.

NB-Soak 1 cup lentils in cold water, drain and add them to a large saucepan with 2 pints water.Cook lentil until al dente and not mushy. Drain the lentils and use them in salad