Food - Recipes : Saag aloo with roasted gobi curry Healthy recipes by KewlBites I am so honored to be working with the Alliance for a Healthier Generation! The Alliance is an amazing organization which was created in 2005 by the William J. Clinton Foundation and the American Heart Association, and we share the goal of inspiring kids (you and me included!) and families to take health into their own hands, and – most importantly – to make it fun! As a Champion for the Alliance, we’ve been visiting schools across the country seeing all the exciting, healthy changes schools have implemented in the cafeteria, on the track field, and in the gym, with the network of support and tools that the Alliance is providing to millions of people and thousands of schools in all fifty U.S. states. Together we’ve teamed up to create delicious + good-for-you lunchtime school recipe menu options that are now being cooked and served onsite at schools and are available to more than 30 million students everyday! I hear the lunch bell ringing right now!
Roasted butternut squash with cardamom and nigella seeds recipe, plus grilled lamb rack with smoky tomato salsa | Yotam Ottolenghi Roasted butternut squash with cardamom and nigella seeds (V) By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous. Serves four. 20g unsalted butter1 tbsp olive oil1 large red onion, peeled and cut into 1cm-thick slices1 large butternut squash, peeled and cut into 3cm piecesSalt30g pumpkin seeds1 tsp nigella seeds, plus extra to garnish½ tsp each ground cumin and coriander¼ tsp ground turmeric4 cardamom pods, lightly crushed1 cinnamon stick1 green chilli, halved lengthways1 tbsp caster sugar200ml vegetable stock100g Greek yoghurt1 tbsp chopped fresh coriander Heat the oven to 200C/400F/gas mark 6. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.
Strawberry Smoothies Recipes | Smoothie Recipes You are here:Home»Strawberry Smoothies Strawberries are a favorite fruit of many. While their name includes “berry,” they actually aren’t a berry. This is because their seeds are outside the fruit and not on the inside, where berries have their seeds. Some consider strawberries not only sweet – but also a bit romantic. The very first strawberry was grown in France in the 18th century. Strawberry Nutrients Strawberries are not only delicious, but they are also very good for you. Adding Strawberry to Your Smoothie The strawberry is a popular choice for smoothies. A popular flavor combination for your smoothie is strawberry and banana. Strawberries are a great kid-friendly smoothie ingredient. Add a handful of strawberries to your smoothie for a healthy & sweet taste! Strawberry Smoothie Recipes Below you can find all our smoothies in the Strawberry Smoothie category. Heart Healthy Oats & Fruit Smoothie with Almonds Wake Up Breakfast Smoothie with Wheat Germ Non-Dairy Strawberry Smoothie Recipe
Sri Lankan Palak Dal Recipe How to make Palak Dal (Spinach Dal) Ever since Siri hosted AWED Sri Lanka Recipes event, I got hooked to the cuisine. I had borrowed a book and this is the third recipe I tried from it. A simple palak dal recipe (lentils and spinach) but enhanced in true Sri Lankan way not to mention the addition of the ever-present coconut milk. Fresh Green Spinach The book I had only mentioned dal and I wasn't sure which dal they were referring to. Soaked Toor Dal for Palak Dal Sri Lankan Palak Dal /Lentils with SpinachPreparation time: 40 minsServes: 2 to 4What I Used:1.5 cups toor dal A big bunch of spinach, chopped (about 4 cups loosely packed) 1 small onion, chopped fine 1 small tomato, chopped fine 2 dried red chillies 2 garlic pods, crushed A 1" piece of cinnamon 1/2 tsp cumin seeds / jeera 1.5 cups light coconut milk Salt to tasteFor tempering:2 tsp oil 1/2 tsp mustard seeds A few pieces of rampe/ pandan leaves or curry leavesHow to make Palak Dal:1.
Skinnytaste the best aloo gobi Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
Chinese Food Recipes Westlake Beef Soup Recipe This is a mild yet flavorful soup that is popular in Chinese restaurants. Definitely one of my favorites. The cilantro and the silky eggs give it a beautiful presentation and you'll find that your guests will be impressed when you ... Read more Canton Noodles with Pork Recipe Just another way to make a Chinese Noodles, this Canton Noodles with Pork recipe is a fun and easy one pot meal that is from refrigerator to table in well under 30 minutes. Read more Chinese Style Beef Patties Recipe Using Chinese flavors and methods, this Chinese Style Beef Patties Recipe will be the favorite for your meat lovers. Read more Chinese Tomato & Eggs Recipe This Chinese Tomato & Eggs Recipe is a simple homestyle dish that is made by many Chinese families across the globe. Read more Island Dreams Salad Recipe Fresh fresh fresh! Read more Chinese Beef with Bean Thread Noodles Recipe Read more Family Style Bean Curd with Pork Recipe Read more
vegetable bhaji salad Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online
Recipes : Magic Bullet Blog Whenever I throw a party, I like to serve a variety of appetizers that include healthy choices. Even football loving, jersey wearing guys and gals need healthy options to choose from! These fresh cucumber rolls are one of my favorite healthy and delicious appetizers. Thin slices of cucumber are filled with creamy light feta cheese flavored with dill weed and lemon juice. Each bit tastes so refreshing! Once you make the filling using your Magic Bullet, you can add other ingredients to it like chopped red onion, bell pepper, carrots, or other vegetables. These cucumber rolls taste best chilled, right out of the refrigerator. Cucumber Feta Rolls Ingredients 1 cucumber, peeled in strips lengthwise1/2 cup crumbled feta cheese2 Tbsp plain yogurt1 tsp. dill weed1 tsp. lemon juice1/8 tsp. pepper Directions Add the feta cheese, yogurt, dill, lemon juice and pepper to a small Magic Bullet cup and blend until smooth. Makes 8 rolls If you haven’t had edamame dip before, you’re in for a treat. Directions
Vietnamese Pumpkin* and Coconut Curry | Vegetarian Recipe Club | The biggest collection of tried and tested Vegan and Vegetarian recipes on the internet This Vietnamese pumpkin* and coconut curry is taken from The Green World Cookbook by Rachel Demuth. Photo by Corin Jeavons. Ingredients: Garlic paste: 4 garlic cloves, chopped 1 red chilli, chopped 2.5cm fresh ginger, peeled and chopped 1 tbsp sunflower oil 1 onion, sliced 1 tsp turmeric 8 cardamom pods, crushed (remove husk) small piece of cinnamon bark 400 ml coconut milk 150 ml water 250g pumpkin, peeled and cut into cubes* 125g sweet potato, peeled and cut into cubes 125g courgette, cut into cubes 1 tbsp lime juice handful of fresh coriander salt and pepper To serve: Thai fragrant rice * You can use butternut squash. Method: 1. 2. 3. 4. 5.