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| Matt, I have been able to eat steak, slowly and only small amounts but yes some of us still can. Pyretta |
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| The only steak I can manage is from Hogs Breath. And only about 1/4 of hubby's steak. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| can anyone in here eat steak once they are settled with the band? | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Pumpkin Soup. 1/4 pumpkin, sweetener powder, skim milk, light coconut milk, parsley, garlic, chicken stock (1 cube or a teaspoon). Cut the pumnkin into small pieces, boil under a small amount of water, just covering it, until soft. Blend it in a blender with a cup of skim milk, pinch of parsley, chicken stock, garlic and sweetener to taste. Add a dash of coconut milk to finish. Enjoy. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Cashew Nut Loaf / Protein Serves 4-6 Ingredients: 2 Cups cashews 1 cup tomato, chopped 1 cup carrot ,chopped 1 onion, chopped 1 cup celery, chopped Tomato juice to moisten 1 teaspoon mixed herbs 1 egg, beaten 1 tomatp, sliced to line baking tin Method: Grind nuts.(in processor) Process vegetables in blender or processor. Add herbs,egg,vegetables. Add liquid if necessary to obtain a fairly moist consistency. (not sloppy) Place slices of tomato on bottom of greased loaf tin and pour mixture over tomato slices in tin. Bake in moderate oven for about 3/4 hour, until firm. Take out and leave to stand for at least 15minutes before turning out of the tin onto a plate. Cut into slices. THIS IS A REALY EASY RECIPE AS IT CAN ALL BE MADE IN PROCESSOR AT ONCE. Serve with salad or vegetables. Enjoy.....Kay |
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| Cashew Nut Cream / Delicious as a spread or fruit dip. Ingredients: 2 cups cashew pieces Vanilla essence to taste Water-enough to make a smooth paste Method: Blend all ingredients together until the desired texture is reached. **For a more tangy cream, use 3 cups orange juice in place of water and vanilla. (don't add all juice at once check for the texture wanted) YOU NEED A FOOD PROCESSOR FOR THIS ONE... Vegetarian recipe high in protein. It's great.....Kay |
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| here is the recpie I had for Moroccan eggplant and chickpea cury. my daughter gave it to me so no idea where it came from.it says it serves 4 but I reckon 6. olive oil small amount. 1 medium eggplant chopped into small pieces. half pumkin cut into smalll pieces. 1 brown onion chopped finely., 1x 400gms can chick peas washed and rinsed. 2 tbsp moroccan seasoning. 1 cup of water, ( I used 1 half ) handfull of baby spinach leaves 1/4 cup of greek yopghurt. Fry onions, eggplant, pumpkin for about 5 mins. add the chickpeas seasoning and water, reduce on a medium heat. when cooked, add the spinach until it wilts, then add the yoghurt. stir through.serve with rice. its says it has 14 gm protein, 3.5 saturated fat, 63 carbs, 9g fibre and 480 calories.,so it would be a bit less than this if you divided it by 6 people rather than 4. |
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| Hi Kay, Thanks for that. It was such a beautiful tasting and refreshing tea. I will certainly give this recipe a shot. Much appreciated. Cheers Blue |
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| If your still after a recipe for Kumquat Tea I have a very easy one. Kumquat Tea / Tasty, tangy drink that may be helpful in fighting cold or flu symptoms. Ingredients: 10 Kumquats Honey or rock sugar (optional) Method: 1. Wash kumquats well - do not peel. 2. Slice in half. 3. Squeeze most of the juice from each piece into the pot, then toss the fruit in. 4. Pour boiling water into pot, steep for a few minutes and serve. Notes: For a sweeter drink add honey or rock sugar to taste. Also makes a nice iced drink, but if you are looking to relieve a cold, always drink it hot. Kumquat=cumquat. Hope this helps......Kay |
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| I had the most fabulous dinner tonight.it was Morrocan chickpea and eggplant curry and rice. very healthy, no coconut milk or anything like that. I will put the recipe up tomorrow, I am too tired tonight. |
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| I am going to try this recipe tomorrow Ingredients 400 grams raw white fleshed fish eg Nile Perch or Hake 1 egg (59 grams) 2 finely chopped coriander roots 1 tabsp finely chopped fresh coriander (cilantro) ¼ cup finely chopped spring onion (25 grams) 2 teaspoons lime or lemon rind 1 teaspoon lime or lemon juice (5 ml) 1 tabsp red curry paste (25 grams) 1 tabsp fish sauce (20 ml) 1 tabsp rice flour (12 grams) 2 teasp unsaturated oil (10 ml) Method Cut raw fish into bite size cubes. Process fish, egg, coriander roots and leaves, spring onion, lime rind and juice, red curry paste, fish sauce, and rice flour until a smooth paste is achieved. Make into 12 small patties (about 5 cm by 2.5 cm) using your hands that have been moistened with cold water. Refrigerate for 30 minutes or more. Shallow fry in oil in a non- stick fry pan. Serve with Sweet Chilli Cucumber Dipping Sauce. Serves : 12 Quantity per Serve : pattie Nutrients per Serve : KJ 257, Calories 61, Carbohydrates(grams) 2, Fat(grams) 2.4, Protein(grams) 7.9, Sodium (milligrams) 216 |
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| Unfortunately they didn't Mel. It was just divine and so refreshing. When we asked for the recipe they put their finger on their mouth and made hush hush sounds and said it was a "secret recipe" ... lol I did find one on the net which had: Wash 4 cumquats and stab with a knife to infuse in the tea. Place the cumquats in some water on the stove in a pot and boil with 1-2 tbs of honey. Once boiled, place in a little passionfruit syrup or passionfruit cordial. (Real passionfruit could be used, but remove the seeds and using the juice instead). Pour into a mug and serve. But I was wondering if someone else had a fav recipe they used. It was so refreshing. Cheers Blue :-) |
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| Oh it does sound nice... did they not have it for sale??? Maybe one of the tea shops that seem to be popping up in Westfields might have it. Mel |
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| Hello, I had the most delicious tea at a Buddhist tea house today. It was Cumquat (Kumquat) Tea and it was so refreshing and soothing. I was wondering if anyone had the recipe? I would be so grateful if you had one and could post it here. It is supposed to be good for a sore throat and I had it after my meal and it certainly helped me with digestion. Thank you, Cheers Blue :-) |
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| I haven't cooked this weekend. Feeling too unwell. I just read a great low fat tip that some may not be aware of. Whenever a recipe calls for cream, you can substitute evaporative skim milk. I see that many quiche lorraine recipes ask for cream. Additionally, buttermilk can be substituted. Cat |
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| a couple of recipes for those who like a sweet treat baked rice custard cook 1/4 cup rice in a bowl add 2 whole eggs 2 egg whites half cup splenda vanilla 2 1/2 cups skim milk beat well till frothy add the cooked rice pour into a baking dish, sprinkle with nutmeg place the dish into a large baking dish and half fill with boiling water bake till set for a variation add 1 can apricot halves drained and layer them on the bottom of the dish first serves 8 cals just with rice 98 cals with apricots 109 Chocolate slice 1 cup SR Flour 1/4 cup cocoa 2 weetix crushed 1/3 cup brown sugar 2 tab spns coconut 60gms Flora Light melted 1 egg white 2-3 tab spns milk put all dry ingredients in a bowl beat the egg white and milk add this and the melted flora to bowl and stir well till mixed baked in moderate oven 20-30 mins ice thinly with chocolate icing makes 16 slices calories 118 both are very nice Leeanne |
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| " Labne and is good to spread on cruskits or rice crackers whatever you like." I made this again using low fat yoghurt and it is no where as nice as the greek yoghurt. It is ok but not as nice. Delia |
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| You can get boxes of frozen egg whites at the supermarket, and each tube in the pack contains 3 whites, which is just right. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thanks, Sue! I was wondering the same thing but had no idea what to do. Cat |
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| IF you don't want to use the oil in the zucchini slice recipe, you can replace it with 3 egg whites, and it works just as well. Cheers Sue |
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| OK. This weekend's recipe: ZUCHINNI SLICE ============== 1 cup of grated tasty cheese ( I used WW cheese) 550 g of zuchinni, grated 1 medium onion, finely diced 1 clove of garlic Bacon rashes (I didn't use them) 3/4 cup of wholemeal SR flour 1/4 cup of olive / vegetable oil 4 large eggs, beaten METHOD - fry onion and garli un til golden. Whisk eggs and oil together. Slowly add egg and oil mixture to 3/4 cups of flour in a mixing bowl. Fold zuchinni and grated cheese through. Pour into a greased Pyrex or ovenproof dish. Cook at 170'C for 45 minutes. Recipe said 30 minutes, but honestly I cooked it for nearly an hour. You can tell when it is ready by how the flour has risen and is firm. This one tasted brilliant. Oh, and don't forget to season it. I used rosemary salt. You can use salt and pepper, or whatever flavour you prefer the slice to be. Let it rest for about 10 minutes before serving. Cat |
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| I gave a bowl away thinking I may not eat it all. I was sorry as I ended up eating it in 4 days. It was still fine. I have other uses for it now Great on potato salad. On green salad. Toast Burchetta Spread on any chicken steak lamb fish. It seems to go with anything. Again thank you for the recipe. Delia |
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| ue, I would think around a week in a sealed container. In my house though it never lasts that long. Hubby devours it within days. Pyretta |
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| How long does the Labne keep for? I imagine a kilo of Grrek yogurt, even with the liquid drained out, would make quite a bit. Thanks Sue |
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| What a great idea. I love philly cheese when I have tuna sandwiches but even the light version is still loaded with fat. I will give this a try. Cat |
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