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Lima Bean Hummus Recipe


This is a great, low fat, hummus snack. The lima beans are an excellent source of Tyrosine and will stabilize your blood sugar levels.

Ingredients :

1 can of lima beans
1/3 cup lemon juice
1 to 2 cloves minced garlic
1/2 teaspoon ground cumin
1/4 cup finely minced parsley leaves
1 tablespoon paprika
Salt

Method:

Just take all the above ingredients except the parsley and blend until pureed. Then take out of the blender and mix in the parsley leaves, and leave in the refrigerator for a few hours.
Lastly, add the paprika as a garnish and serve with chopped vegetables like carrots or celery.

Avocado salad with ginger dressing recipe


Ingredients:

1) 150g sugar snap peas - trimmed
2) 2 avocados - halved, stones removed, peeled, sliced
3) 100g mixed green salad leaves

Ginger dressing

1) 1 ½ tbsp mirin
2) 1 ½ tbsp Japanese rice vinegar
3) 1cm piece ginger- peeled, finely grated
4) 1 tsp caster sugar
5) 1 tbsp olive oil
6) 1 tsp sesame oil
7) 1 tbsp sesame seeds - toasted


Preparation:

Ginger dressing:

Place all dressing ingredients except sesame seeds in a bowl and whisk until well combined. Set aside for about 10 minutes.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.

Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

Cinnamon Holly Biscuits Recipe



Prep: 45 mins
Cook: 20 mins
Makes: 30

Ingredients:
2 cups self-raising flour
90g butter, at room temperature
2 tsp cinnamon powder
½ cup brown sugar
¼ cup golden syrup
1 egg, lightly beaten
Candied mint leaves
Red sugar-coated chocolate rounds

For Icing:
2 ½ cups icing sugar
100 ml lemon juice


Cooking methods:

1) Place flour, butter and cinnamon in a food processor. Process until combined. Add sugar, syrup and egg until mixture comes together. Turn dough onto a clean board or table that has been sprinkled with a little flour. Knead dough until smooth. Wrap in plastic and chill for 30 minutes.

2) Preheat oven to 180°C. Lightly grease and line four baking trays.

3) Roll dough out in two portions between two 5heets of baking paper until 5mm thick. Using a 6cm round fluted cutter, cut rounds from dough. Place rounds onto prepared trays. Bake for 8 to 10 minutes until firm. Cool on trays. Repeat with remaining dough until all dough is used.

4) Meanwhile, prepare icing. Combine sugar and juice in a bowl until a thick paste forms. Spread over cooled biscuits.

5 Arrange candied leaves and red chocolate rounds onto wet icing to form pattern of holly. When set, store in an air-tight container, layering between baking paper.

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