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Healthy Recipes

1. Fresh Corn Salad Recipe

  • 2 ears of corn, Shucked
  • 2 tbsp finely chopped onion
  • 1 large tomato, finely chopped
  • 2 green chillies, chopped
  • Juice from 1/2 lemon
  • salt to taste
  • 2 tbsp chopped cilantro
  • Method
  • Cut the kernals off the cob.
    Take the corn kernels in a bowl.
    Add onions, tomato, green chillies, cilantro, salt and lemon juice.
    Mix well & Serve immediately.

2. Three Bean Salad

  • 1/4 cup boiled kidney beans (rajma)
  • 1/2 cup boiled chick peas (kabuli chana)
  • cup boiled butter beans (lima beans or pavta)
  • 2 spring onions, finely chopped
  • 1 tomato, deseeded and cut into small cubes
  • 1/4 cup mozzarella cheese or cheese, cut into 12 mm. (1/2") cubes
  • 1 cup iceberg lettuce, torn into pieces
  • To be mixed into a dressing 
  • 1 1/2 tablespoons tomato puree
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • salt and freshly ground pepper to taste
  1. Combine all the ingredients except the dressing in a salad bowl.
    Toss well & Chill for at least 2 to 3 hours.
  2. Just before serving, toss the dressing in the salad and serve immediately.

3. Broccoli, Potato soup.

  • 2 tablespoons oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 3/4 broccoli, thick stems peeled and diced (about 2 cups),
  • tops cut into small florets (about 1 quart)
  • 1 1/2 potatoes , peeled and cut into 1/2-inch cubes
  • 3 cups vegetable stock
  • 3 cups water
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  1. In a large pan, add oil over a moderately low flame. Add the onion; cook and stirring occasionally, until it’s translucent, for about 5 minutes.
  2. Add the garlic, broccoli stems, potatoes, veg stock, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
  3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir the soup and serve.

4.Mushroom sandwich

  • Great for lunch or a summer picnic
  • One large garlic clove, minced
  • Salt and pepper to taste
  • Four tablespoons olive oil, plus more for brushing the vegetables
  • Two large Mushrooms
  • One red onion, cut into chunks
  • Two tomatoes, cut into quarters
  • Eight slices bread
  • Method
  • Put the vinegar, garlic, salt, pepper and 4 tablespoons olive oil in a small
  • Clean the mushrooms and remove their stems. Brush the vegetables with
  • Place the onion and tomato chunks on skewers and grill, turning often, until they are lightly charred (or pan fry in a little oil if preferred)
  • Cut each mushroom in half, and cut the onion and tomato chunks into thin slices and placed them on each slice of bread, top with the mushrooms, onions and tomatoes.
  • jar, and shake well. Set aside. olive oil.
  • Grill the mushrooms for 3-4 minutes on each side.