A nurse's guide to healthy living
Almond crust pizza for 2 people Ingredients 3/4 cup of almond meal 1 large egg Salt and black pepper Optional herbs such as teaspoon chopped fresh rosemary, sage or oregano A tablespoon of olive oil For the topping 1 onion chopped 2-4 cloves of garlic crushed 1 tablespoon tomato puree 2 tomatoes chopped Salt and… Continue reading Almond Crust Pizza
This recipe makes a chocolate crust, but eliminate the chocolate if you prefer a plain version. No added sugar, and it's delicious! Ingredients For the pastry 4 oz whole wheat pastry flour 2 oz butter 3-4 tablespoons of water 2 tablespoons of cocoa powder 1 beaten egg for wash For the custard 4 large egg… Continue reading Raspberry and Chocolate Custard Pie
Serves 4 1 ½ cups red lentils 2 tablespoons of olive oil 1 large yellow onion, chopped 3 cloves of garlic, crushed 1 chili pepper, finely chopped 1 teaspoon turmeric powder 1 teaspoon freshly toasted and ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 3 cups hot water 3 teaspoons white miso 1… Continue reading Cauliflower and lentil soup
My farmer’s market is full of fresh herbs at this time of year, and one of the most delicious summer herbs is basil. You can add the leaves to salads, and they are amazingly delicious with tomatoes. Best of all you can make pesto and serve it with roasted vegetables, or whole wheat pasta, or… Continue reading Hazelnut & Manchego Pesto
Ingredients 1 large bunch of basil leaves Juice of 1 lemon 1 clove of garlic ½ cup of walnuts ½ cup of grated parmesan cheese a splash of olive oil salt and freshly ground black pepper Fresh, fragrant basil in the farmer’s market means summer is here at last. This pesto is very easy to… Continue reading Walnut pesto
This is another great recipe from my good friend Tom. He is a talented cook, always a creator of delectable food. Enjoy his easy to make and delicious, healthy soup! 2 garnet yams 2 celery stalks diced 1 small onion diced 2 Tbs. olive oil 1.5 cups green or brown lentils 1 quart vegetable stock… Continue reading Tom’s sweet lentil stew
Yum, this is really easy and tasty. You can use sweet potato instead of parsnip, and roast other veggies to go along with it if you like. I used Pacific wild halibut last time I made this - scrumptious! 8oz of white fish per person (remember to check Monterey Bay Guide before you buy) 1… Continue reading Maeve’s Healthy Fish and Chips
Serves 4 people Ingredients approximately 2lbs oxtail 2 red onions, peeled and chopped 3 carrots, peeled and chopped 4 cloves of garlic, peeled and crushed a few sprigs of fresh rosemary, chopped a small handful of dried porcini 1 cinnamon stick 4 whole star anise salt and freshly ground black pepper 1 tablespoon whole wheat… Continue reading Oxtail and barley
Serves 2-4 people Ingredients 1lb of peeled potatoes 3 cloves of garlic crushed 2 lemons 1 teaspoon of dried oregano Salt and freshly ground black pepper a splash of extra virgin olive oil Method Set your oven to 425F. Cut the potatoes and lemons into wedges. With your hands, squeeze the lemon wedges over the… Continue reading Lemony roast potatoes
This easy and delicious soup serves 4-6 people. Ingredients 6 medium sized beets 1 onion 2 pints of water or vegetable stock Zest and juice of 1 lemon Salt and black pepper to taste Plain organic yoghurt Method Grate the beets and onion. Put them in a pan with the water or stock, bring… Continue reading Beet soup
