Autumn Salad Recipe
Recipe Ingredients
225 g cooked marrow - skinned and cubed
2 large tomatoes - skinned and chopped
1 large carrot, grated
75 g blackberries - washed and hulled
100 g cooked beetroot - skinned and diced, small
1 tbsp tahini paste
5 tbsp mayonnaise
1 garlic clove, crushed
1 freshly ground black pepper
Recipe Preparation
Serves 2-3
Combine the marrow, tomatoes, carrot, blackberries and beetroot and
mix thoroughly. Stir the tahini paste into the mayonnaise and add the
crushed garlic. Season the dressing with freshly ground black pepper
and fold into the prepared vegetables. Place on top of a bed of
shredded lettuce and the salad is ready to serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2
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Food Tips of the Week
Dieting tipsIn deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
Some lower carbohydrate diet pointers:
* It is possible to make wonderful smoothies by using reduced carb yogurt. Ok, well, you can't really call it cooking, but if you really love smoothies you can throw them together with low carb yogurt and fruit. Of course, you should ensure you use fruit that is low in carbohydrates and use the whole fruit as the fiber will help.
Lycopene super foods
(includes apricot, papaya & baby jackfruit)
The phytochemical lycopene is a non-synthetic compound used to color foods and member of the same group of phytochemicals as carotene. This chemical is accountable for the deep red colour of quite a few natural foods.
Fortunately, unlike numerous nutrients, it does not become less effective if cooked but is genuinely improved by the cooking process.
. Its most valuable health contribution is that it works as an antioxidant and appears to help lower the risks of cancer.
Lycopene is the most powerful carotenoid quencher of singlet oxygen, which is correlated with aging of the skin. It's also believed to curtail the development of diseases affecting arterial blood vessels.
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