Home-Brew Recipes

Posts Tagged ‘healthy recipe’

Here is yet another healthy recipe to give it for your naughty kids who hate vegetables. In general, kids would not wish to have vegetables when given raw or as side dish for food. Instead, give it in the form of vegetable soup, they would relish it more! Take one cup of grated carrot, radish and cabbage. Boil it with two cups of water. When it gets cooked well, filter off the water and add quarter table spoon of butter, little of pepper powder along with salt for taste.

Garnish the same with coriander leaves and serve it in medium heat for your kids. Soups generally activate the taste buds in the tongue and also initiates hunger. So, if your kid is adamant in eating habits, just one cup of this soup before lunch would enhance hunger within him making him to eat more!

In general, kids say a big NO to vegetables. So, why not make the same kids to ask for more of vegetables in the form of vegetable sandwich? Cut one onion, tomato and capsicum. Fry them with a little of oil in the pan, with carrot adding salt for taste. Now, fry mint leaves separately and grind it well in a mixer. Then mix the mint paste along with the ginger paste and butter. Apply this mixture to one bread piece.

Keep some vegetable pieces over it followed by the fried vegetables and garnish with coriander. Keep another slice of bread over it and toast it in a toaster. Vegetable Bread Sandwich serves as excellent tiffin in the morning or evening for your brisky kids!

The combination of sweet beetroot, zesty orange and warm cinnamon is both unusual and delicious, and this dish makes a healthy light meal served with some warm, crusty bread to mop up the vibrant juices.

Ingredients:

675 g- beetroot steamed or boiled then peeled, 1 – peeled orange and sliced, 30ml – orange flower water, 1 tablespoon – ground cinnamon, salt and ground black pepper to taste.

Preparation Method:

• Quarter the cooked beetroot, then slice the quarters. Arrange the beetroot on a plate with the orange slices or toss them together in a bowl.
• Gently heat the orange flower water with the sugar, stir in the cinnamon and season to taste. Pour over the beetroot and orange salad and chill for atleast 1 hour before serving.

With their tangy flavor, orange segments are the perfect partner for tender chicken in this tasty and wholesome rice salad.

Ingredients:

3 – large seedless oranges, 450g – cooked chicken, 75g – almonds or cashew nuts which are toasted, mixed salad leaves to serve, 175g – long grain rice, 175ml – home-made vinaigrette, 10ml – strong Dijon mustard, 2.5ml – caster sugar and salt and ground black pepper to taste.

Preparation Method:

1. Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.
2. Pour in 475ml water and bring to the boil. Cover and cook over a very low heat for about 15 minutes or until the rice is tender and all the water has been absorbed.
3. Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to continue.
4. When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly then add half of the dressing. Toss well, and then set aside to cool.
5. Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.

Made with the freshest of seasonal ingredients, this classic Provencal salad makes a simple yet unbeatable summer dish. Serve with warm country-style bread for a nutritious and sustaining main meal.

Ingredients:

115g – trimmed green beans, 115 g – mixed salad leaves, ½ small cucumber, 4 – ripe tomatoes, 50 g – drained anchovies, 4 – hard-boiled eggs, 1 – tuna steak, ½ – bunch of small radishes, 50g – small black olive, 2 – cloved garlic cloves, 90ml – extra virgin olive oil, 15ml – white wine vinegar, salt and ground black pepper to taste.

Preparation Method:

1. To make the dressing, whisk together 90 ml of the olive oil, the garlic and the vinegar in the bowl and season to taste with salt and pepper. Alternatively shake together in a screw-top jar. Set aside.
2. Cook the green beans in a pan of boiling water for 2 minutes, until just tender, then drain.
3. Mix together the salad leaves, sliced cucumber, tomatoes and green beans in a large, shallow bowl. Have the anchovies lengthways and shell and quarter the eggs.
4. Preheat the grill. Brush the tuna with olive oil and sprinkle with salt and black pepper. Grill for 4 minutes on each side until cooked through. Cool, the flake with a fork.
5. Sprinkle the flaked tuna, sliced anchovies, quartered eggs, radishes and olives over the salad. Pour over the dressing and toss together lightly to combine. Serve immediately.