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Makes: 2 portions
INGREDIENTS
1 can tinned tuna (in water)
1/2 cucumber
1/4 avocado
1/2 red capsicum
1/2 green capsicum
Lettuce leaves
2 tomatoes
Balsamic vinegar
Olive Oil
Salt, to taste
Method
1. Drain tuna from can and add to large bowl
2. Slice or chop capsicum and add to bowl
3. Shred lettuce leaves and add to bowl
4. Cut avocado & tomatoes into small chunks and add to bowl
5. Slice cucumber and add to bowl
6. Add balsamic vinegar, olive oil and salt to taste
7. Mix all the ingredients together, so they are coated with the dressing
8. Serve immediately
Salmon can be substituted for the tuna in this recipe which contains heart healthy essential fatty acids, antioxidants, vitamins and minerals, so is highly recommended for good health.
Makes: 2 portions
INGREDIENTS
1 cup pasta (fusilli, macaroni, penne)
200g sheep's milk feta
3 large eggs
2 Tbsp pesto
Method
1. Cook pasta until al dente (almost cooked).
2. Drain pasta and put it into an oven dish.
3. Whip up eggs in a separate dish.
4. Add whipped eggs and crumbled feta cheese to the pasta in the oven dish.
5. Bake in the cheese and pasta in a medium oven for 10-15 minutes.
6. Remove pasta from oven, gently mix in pesto and serve.
This recipe is great for those who are unable to eat cow's milk and is packed full of calcium. But of course, cow's milk feta can be used for those people that can eat it.
Makes: 4 servings
INGREDIENTS
4 cups chicken stock (using 500g organic chicken bones)
3 large turnips, diced
3 large carrots, diced
1/2 cup white cabbage, shredded
1-2 Tsp toasted garlic
1 small purple onion sliced
2 tsp fennel seeds
2 stalks finely chopped celery
Method
1. Add 6 cups of water to a pot and add the organic chicken bones.
2. Bring the stock to the boil and let it simmer for about 30 minutes (if you do not have organic chicken, you can simply add 5 cups of water to a pot and add 2 tsp of organic chicken stock).
3. Remove the chicken bones from the pot and set aside.
4. Add all the vegetables and fennel seeds to the pot .
5. Bring to the boil - this should take about 10 minutes.
6. Cut the chicken into smaller pieces and add back to the pot.
7. Boil for a further 5 minutes.
8. Serve with some fresh coriander leaves on top.
This recipe was kindly provided by our Chinese health and qi gong expert, Kay Hutchinson. Visit Kay's web site for more health information.
