Following a very enjoyable and successful Sunday in Harrogate, we are providing a number of the recipes for healthy meals, from our two cooking demonstrations on the day. We hope to include the videos of these presentations, right here, very soon.
Breakfast: Fruit and Cereal Cocktail
Ingredients:
150ml of Yofu
1 squirt of Cherry Active
50gms Blueberries, Strawberries and Black (or Red) Grapes
1 Banana
50gms of Cereal (Oats, Muesli or Granola)
Mix the Yofu with one squirt of Cherry Active juice. Peel the banana, slice and add to the other fruit. Then mix the fruit together. Find a tall glass and layer the ingredients in the glass in the order that you prefer, for example:
- Cereal
- Yofu
- Fruit
- Cereal
- Yofu
- Fruit
It’s that simple! - Enjoy
Lunch: Salmon Mousse Sandwich with Sprouted Pea
and Mung Bean Salad (Makes 4 sandwiches)
Ingredients:
1 Salmon Fillet
1 tbsp Mayola (by Grano Vita)
Zest from 1/2 a Lemon
1 tbsp choppped Dill
Cracked Black Pepper (for seasoning)
Garnish of Pomegranate seeds
4 slices of Rye Bread (or non-wheat bread)
Salad (per person)...
1 handful of sprouted pea shoots
50gms spouted mung beans
1 tomato
1/8 of a cucumber
Basil
First, ensure the salmon fillet has been skinned and boned. Steam the salmon for 10-12 minutes. Place the cooked salmon in a mixing bowl. Chop a small bunch of dill and add to the salmon with the lemon zest, cracked black pepper and dairy-free mayonnaise (Grano Vita Mayola).
Mix it all up with a fork, so it remains relatively chunky and ‘rustic’. Fork out onto each of the slices of rye bread (or non-wheat bread) and top with pomegranate seeds.
Add a salad of sprouted pea shoots, basil, tomato, cucumber and sprouted mung bean seeds (drizzled with a balsamic dressing).
Dinner: Stuffed Mackerel with Duchess Potatoes
and Mediterranean Vegetable Medley
Ingredients (per person):
1 Mackerel - boned and butterly filleted
A handful of spinach
1/4 onion - chopped
Cracked Black Pepper (for seasoning)
A dash of nutmeg
A squirt of lemon juice
Mediterranenan Vegetables (per person)...
4 small Potatoes (washed and peeled, as required)
Herbamare (low salt seasoning)
50 gms Mediterranean Quinoa
1/2 Pepper
1 Courgette
1/2 Aubergine
1/4 Red Onion
Crushed Garlic
Saute the spinach and onion in a frying pan with a pinch of cracked black pepper and a pinch of nutmeg.
Take the head off the mackerel and ensure it is boned and butterfly filleted, leaving the skin on.
Open up the mackerel and stuff it with the spinach and onion, etc. Fold the fish back over and place in grease-proof paper and foil; then place in a preheated oven on 170F for 15-20 minutes (depending on the size of the fish).
Duchess Potatoes: Boil the potatoes, drain and mash with a little Herbermare (a low salt seasoning with natural herbs for extra flavour) – nothing else! Pipe the mashed potato into a cone-like shape onto a greased baking tray and bake in the same oven with the fish (for the last 10 minutes of the fish cooking time).
Vegetable Medley: Pre-cook the Quinoa in a low/no salt stock. Simmer on a low heat for 15-20 minutes, then drain. Stir fry all the vegetables in pan with a little oil and garlic. Then add the Quinoa at the end for a further 2-3 minutes.
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