|
Latest News - Edition
6
LATEST NEWS will provide you with information
and handy hints for maintaining a healthy lifestyle.
Tuna
and Coriander Salad
Ingredients (to serve four):
425g tuna (in brine or springwater), drained
200g pasta
One bunch fresh coriander, washed and finely chopped
Small tin chickpeas, drained
2 red capsicums
Vinaigrette of 30ml red wine vinegar, 10ml olive oil, dash
of salt shaken together
Method:
Slice capsicum in two, roast at 200 degrees for 20 minutes
or until skin has shrivelled and can be removed easily, peel
and slice into strips. Cook pasta and drain well.
In a large bowl combine the pasta with chickpeas, tuna, coriander,
capsicum and vinaigrette, serve. (Add mixed salad greens if
desired)
Thai
Salad
Ingredients (to serve four):
½ chinese cabbage
1 carrot, grated
¼ cup chopped coriander leaves
¼ chopped mint leaves
¼ cup lime juice
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp sweet chilli sauce
2 tsp soy sauce
1 tsp ginger, chopped
1 tsp lemon grass, chopped
Method:
Combine cabbage, carrot, fresh coriander and mint in a serving
bowl.
Combine lime juice, brown sugar, fish sauce, sweet chilli
sauce, soy sauce, ginger and lemon grass.
Pour dressing over cabbage, toss to combine.
Chick
pea and sweet potato salad
Ingredients (to serve four):
1 kg sweet potatoes, cut into 2cm slices (halved)
Olive oil spray
2 tsps Moroccan seasoning
16 baby green beans
300g tinned chick peas, drained
4 Roma tomatoes, cut into wedges
2 tsp olive oil
1 tbsp white wine vinegar
2 tsps wholegrain mustard
2 green shallots, chopped
Method:
Place sweet potato on baking tray sprayed
with olive oil spray, bake at 200 degrees C for about 30 minutes.
Steam green beans and rinse, combine with sweet potato, chick
peas, tomatoes, oil, vinegar and mustard. Sprinkle with shallots.
Lentil
and Green Bean Salad
Ingredients (to serve four):
400g green beans
1 Lebanese cucumber
400g can brown lentils, drained
3 green shallots, chopped
1 cup snow pea sprouts
1/3 cup fresh coriander leaves
1 small red chilli, chopped
2 tsps grated fresh ginger
2 cloves garlic, crushed
2 tbsps rice wine vinegar
2 tsps light soy sauce
Method:
Cut beans into 4cm lengths. Steam or microwave until tender,
rinse under cold water.
Halve cucumber lengthways, scoop out seeds, slice on the diagonal.
Combine beans and cucumber with lentils, shallots, snow pea
sprouts, coriander, chilli, ginger, garlic, vinegar and soy
sauce.
PAST
LATEST NEWS
Lisa Sutherland,
Sports Dietitian & Fitness Consultant
Website: www.lisasutherland.com
Top
of Page
|
