The recipes underneath are some tried and tested recipes that are easy to make, economical and which conform to the diet and makes weight loss easy.
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This is a great and easy way to bake your own bread, and have the added extra of it being yeast-free for those that are yeast sensitive.
After mixing, place in prepared baking pan and bake at 200 degrees Celsius for 1 hour.
You could add nuts, sun-dried tomatoes, olives or finely cut mixed vegetables to the mixture, or sprinkle some sesame seeds on top before baking it.
Place together: pinch of salt, freshly ground pepper, minced or pulverized sage, rosemary, oregano, ¼ teaspoon prepared Dijon mustard, 1 teaspoon honey, 1½ tablespoons apple cider vinegar, 5 tablespoons olive oil.
Mix well together, place in the refrigerator in a closed container and use on any of the salads when needed.
Mix together ½ cups fresh orange juice, ½ cup olive oil and 1 teaspoon prepared Dijon mustard, or substitute chopped fresh basil in the place of the Dijon mustard.
After mixing well, place in the refrigerator in a sealed container, and use on salads (try not to keep this dressing for too long).
Mix ¼ cup blackcurrant jam, ½ cup lemon juice, ½ cup olive oil, ½ teaspoon nutmeg as well as salt and pepper to taste.
This mixture should be kept in the refrigerator after mixing, in a closed container.
When making a special salad, you could slice onions and marinade in this mixture for 2 hours, before using the onions in the salad, and using the excess as a very special salad dressing.
Make a fresh green salad with lettuce, radishes, tomatoes, cucumber, raw mushrooms and toss the ingredients.
Cut a hard-boiled egg into small pieces and place on top. Add some "Michael's plain dressing" or "Avril's orange dressing" and enjoy.
Build a salad by taking lettuce (or raw spinach leaves), tomatoes, raw mushrooms, radishes, onion, celery, cucumber, chives, red and yellow bell peppers and cutting into small pieces and slices.
Take 1 ½ pounds (750g) of fresh broccoli and cut into small pieces, (or use frozen broccoli) and place in a thick bottomed pan together with 2½ cups of chicken stock (commercially bought chicken stock cubes dissolved in water is in order) and bring to the boil, cover the pan, reduce the heat, and simmer for 15 minutes or until soft.
Let it cool, transfer to a food processor and process until smooth and of even consistency.
Transfer it to the pan again and heat slowly - do not let it boil. Add ½ cup of cream, salt and freshly ground pepper and nutmeg to taste (some people prefer just a pinch of nutmeg while others add ½ teaspoon).
PS: The same basic recipe can be used for a variety of vegetables - but try and stay with vegetables with low carbohydrate content such as spinach, tomatoes, cabbage, Brussels sprouts or asparagus.
Heat a large pan with olive oil and add: 3 finely cut leeks, 2 onions, and 1 clove garlic, and brown. Then add the following ingredients after slicing: 1 pound (500 g) mushrooms, 2 bell peppers (without the seeds), about 1 cup (250 ml) finely cut sun-dried tomatoes, 2 sprigs fresh rosemary and stir until shiny. Add 2 tablespoons tomato paste and 2 cups (500 ml) beef stock (commercial cubes dissolved in water is in order), cover the pan and simmer for 15 minutes over low heat.
Cook pasta (any will do but good with fettuccine or spaghetti) in the meantime remove the rosemary from the sauce. Add ½ cup of sour cream to the sauce and let it simmer until thick. Drain pasta, and serve covered with the sauce.
You can either use water-packed, or oil-packed tuna for this salad. If you have a problem with dietary fat, rather use the water-packed variety.
After draining excess water or oil from the tuna, add finely cut tomatoes, leeks or onions, parsley, freshly ground pepper, salt to taste, finely cut carrot pieces, a couple of capers if you want, and a dash of Worcestershire sauce and mix well with enough mayonnaise or salad dressing to bind together.
Serve on finely cut lettuce leaves and garnish with parsley and a slice of lemon.
Your imagination can guide you here, but cut a wide variety of fruits into small pieces to make a real interesting fruit salad.
Use pineapple (great for adding the enzyme bromelain to your diet), papaya (adds papain to your diet), apples, passion fruit, kiwi fruit, litchis, grapes, bananas, figs, orange or tangerine segments, cantaloupe, apricots, peaches, cherries, strawberries, plums, pears, guavas, etc in one salad.
You might not be able to get all of them together at one time, but try to use at least five different fruits to make the salad interesting and varied in taste and texture.
A dressing of orange juice, with some lemon (will prevent the apples, pears and bananas from turning black) and honey is great to add some zest to your salad.
Try to eat the salad as soon as possible, and do not store for an extended time. Store in an airtight container in your refrigerator.
PS: A friend of mine makes a fruit salad sauce by combining ¼ cup lemon juice, 2 tablespoons honey and 2 tablespoons "Tai Fish Sauce" (yes, fish sauce). Although it sounds a bit odd to have fish sauce as an ingredient for fruit salad sauce, it really is most unusual and tasty.