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Fresh beetroot, carrot and mint salad

by anna on May 26, 2020 Comments Off on Fresh beetroot, carrot and mint salad
Beetroot and carrot
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Fresh beetroot, carrot and mint salad
Fresh beetroot, carrot and mint salad
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Rating: 0
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Servings
6people
Servings
6people
Ingredients
Servings: people
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Ingredients
Servings: people
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Instructions
  1. Peel beetroots and carrots and grate them finely.
  2. Mix grated vegetables with onion and mint in a bowl
  3. Make the dressing by mixing vinegar, mustard, oil, and honey a jar with a lid and shake until well mixed.
  4. Pour dressing over salad at time of serving and mix it well through the vegetables. Keep unused salad dry and add dressing when serving to keep it fresh for longer.
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annaFresh beetroot, carrot and mint salad

Shopping list for 1 week of Healthy Eating

by anna on March 24, 2020 Comments Off on Shopping list for 1 week of Healthy Eating
Healthy eating Shopping list for 1 week
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Servings
1 person
Servings
1 person
Healthy eating Shopping list for 1 week
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Servings
1 person
Servings
1 person
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Recipe Notes

Additional items needed for cooking and flavour:

butter/margarine, oil, pasta sauce, sugar, tea, coffee, spices

 

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annaShopping list for 1 week of Healthy Eating

White bean, kale and pearl couccous soup

by anna on September 27, 2019 Comments Off on White bean, kale and pearl couccous soup

Adapted from: https://www.healthyfoodguide.com.au

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White bean, kale and pearl couccous soup
Vegetable soup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Vegetable soup
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Instructions
  1. Heat the olive oil in a large saucepan over medium-low heat. Add onion, garlic, carrot, celery and thyme. Cook, covered, for 10 minutes, stirring occasionally, until softened. Add the canned tomatoes to pan with 3 cups of water. Increase the heat to high and bring to the boil.
  2. Reduce heat to low. Add the couscous to pan and simmer for 5 minutes, until couscous is tender. Add rinsed butter beans, kale and vinegar. Simmer soup for 2–3 minutes, or until kale has wilted. Divide the soup between 4 serving bowls and garnish with extra thyme. Serve with toasted wholegrain sourdough rolls.
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annaWhite bean, kale and pearl couccous soup

Leek and bean soup

by anna on September 27, 2019 Comments Off on Leek and bean soup

Adapted from: https://www.healthyfoodguide.com.au

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Leek and bean soup
Vegetable soup
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Servings
people
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