Category: Recipes

Want to spoil your loved one with a fancy three-course meal at home, but also don’t want to wreck the eating plan? We have the best, healthy three-course dinner menu for two right here

Make these three delicious recipes for the most divine gourmet Valentine’s dinner at home! Or any date night, really… These recipes are halaal and kosher friendly.

Starter

Recipe: Japanese-style cured Yellowtail

Who needs Nobu, when you can be Nobu?

• 150g high-quality yellowtail (or high-quality fresh fish that you can confidently eat raw)
• 1 clove garlic, finely minced
• Juice of 1 lemon
• Juice of 1 lime
• 1 to 2 tbsp tamari (or soy sauce)
• 1 jalapeño, thinly sliced, for garnishing
• Coriander leaves, for garnishing

1. Slice the yellowtail into 3mm-thick slices.
2. Rub each fish slice with some of the garlic.
3. Combine the juices and tamari in a bowl. Taste to see if more tamari is needed. Plate the fish slices on a tray.
4. Pour the sauce over the fish and garnish with jalapeño and coriander.
5. Allow to cure for 15 minutes or so before serving.

Main

Recipe: Rack of Lamb with Fennel

You want about 3 pieces of lamb each, so ask the butcher to cut to your liking.

• 2 cloves garlic, minced
• 1 tbsp mustard
• 1 tbsp fennel seeds
• 1 tsp salt
• 1 tsp freshly ground black pepper
• Olive oil
• 1 lemon, zested, juiced
• Good-quality rack of lamb
• 3 to 4 large fennel bulbs

1. Preheat the oven to 200°C.
2. Combine the garlic, mustard, fennel seeds, salt and pepper in a bowl with 1 tbsp olive oil and the lemon zest. Rub generously all over the lamb.
3. Cut the fennel bulbs into slices and place in a large roasting tray. Keep some fresh fronds aside for garnishing. Drizzle olive oil over the slices, then place the lamb on top. Pour lemon juice and sprinkle zest over the lamb and fennel slices. Roast for 20 and remove, checking that the lamb is cooked through but still pink (if not, place back into the oven for another 5 minutes).
4. Remove the lamb and allow it to rest. Place the fennel back in the oven to keep cooking (it will soften and go deliciously sweet) in the meantime. After 10 minutes, slice the lamb and serve on the fennel with extra fresh fronds.

Dessert

Recipe:

• ½ cup chopped cashew nuts
• 1 tsp nut butter of choice
• 2 to 3 medjool dates, pitted
• Pinch salt
• ½ cup dairy-free coconut yoghurt
• 1 tsp vanilla essence
• 1 tsp agave syrup or maple syrup
• 60g raspberries
• Fresh mint leaves
• Sprinkle of icing sugar (optional)

1. Place the cashew nuts, nut butter and the dates in a food processor. Blitz until well combined (add more cashews if needed, so the mixture is sticky, but workable).
2. Spray 2 ramekins or mini tartlet trays with baking spray, then press the date and nut mixture into the tray(s) and place in the freezer for one hour.
3. Mix the yoghurt, vanilla and syrup together.
4. Remove the tart bases from the freezer and spoon the yoghurt mixture inside. Top with the raspberries.
5. Serve the tarts with a little mint and a light sprinkle of icing sugar on top of the berries.

POV: you’re both working and time-strapped but are trying to stick to your health goals and NY resolutions. How do you do it? We have some great advice and quick, healthy recipes for you to make below!

Meal planning for the week, ordering your groceries online and even meal prepping in advance can all help you save time and stick to making those healthy dinners! Here are great, quick recipes that pack away easily and make for great desk lunches too! Halaal and Kosher friendly.

Butternut & Chickpea Curry Recipe

This one keeps well frozen!

• 1 tbsp coconut/ canola oil
• 1 brown onion, finely chopped
• 2 large cloves garlic, finely chopped
• 2 to 3 red chillies, finely chopped
• 2 tsp garam masala
• 1 tsp turmeric 1 tsp ground cumin
• 1 tsp red (leaf) masala
• 1 tin Italian plum tomatoes
• 1kg butternut, chopped
• 1 tin (400ml) coconut milk
• 1 tin chickpeas
• Handful fresh coriander leaves

1. Heat the coconut oil in a large pot over medium-high heat. Sauté the onion, garlic and chillies until translucent. Add the spices and continue to fry until fragrant. Add a bit more oil if it gets sticky too quickly.
2. Add tomatoes and stir to break up. Reduce heat to medium and add the veggies and coconut milk. Add some water to make sure the veggies are covered, then cook for 40 minutes, or until vegetables are cooked through, but not falling apart
3. Add the chickpeas and cook for a further 10 minutes until the consistency has thickened. Serve with fresh coriander (and a rice of your choosing).

Mushroom and Cauliflower “Risotto”

This is a low-carb and vegan dish (if you don’t add the Parmesan) that’s good for lunch the next day too.

• 2 cloves garlic, chopped
• 1 large brown onion, chopped
• 1 tbsp extra-virgin olive oil
• 500g mixed fresh mushrooms, large pieces chopped
• 400g cauli rice 3⁄4 to
• 2 cups vegetable stock
• 1 tbsp freshly squeezed lemon juice
• 1⁄2 tsp chilli flakes
• 1 bunch thyme, tied with string
• Pinch salt and pepper, to taste
• Freshly grated Parmesan (optional)

1. In a large wok, place the garlic and onion in a little olive oil set over medium heat. Cook for a few minutes until fragrant, then add the mushrooms and sauté for another five minutes.
2. Add the cauli rice and vegetable stock. Add a little more water, if necessary, to cover the veg. Add the lemon juice. Stir in the chilli flakes and add the thyme stalks. Cook for 20 minutes, stirring occasionally, until the moisture is absorbed and the texture is risotto-like.
3. Once cooked, remove the thyme stalks, season and serve immediately (with Parmesan, if using).

One-tray roast chicken with veg

This is great the next day!

• Extra-virgin olive oil
• 2 red onions, cut into quarters
• 1 large butternut, sliced
• 1 large sweet potato, sliced
• 1 whole chicken, giblets removed
• 1 lemon, zested, halved, one half sliced
• 4 whole cloves garlic
• Handful fresh thyme
• 1 cup vegetable stock
• 1 tsp smoked paprika
• Salt
• Freshly ground black pepper

1. Preheat the oven to 200°C.
2. Grease a large, deep oven dish or large baking tray with olive oil. Place the onion slices in the centre, then the butternut on one side and the sweet potato on the other.
3. Place the chicken breast-side down on top of the onion and stuff it with the lemon slices, 2 garlic cloves and some fresh thyme (under the skin and inside the cavity).
4. Scatter the rest of the garlic and thyme around the vegetables.
5. Squeeze over the juice from the rest of the lemon.Pour over the vegetable stock. Sprinkle the zest and paprika over the chicken and veg. Season, then wrap the chicken tray in foil and place in the oven for 30 minutes.
6. Remove the foil, give the vegetables a stir, turn the chicken over and drizzle over some extra olive oil. Continue to cook for another 45 minutes. Cooking time will vary depending on the size of the chicken, but you’ll know when the chicken is cooked through when the juices run clear after inserting a knife into the thickest part of the flesh.
7. Serve slices of chicken with butternut, sweet potato and red onion, which will be soft and flavoured by the chicken’s juices and the herbs

We are here to help you have a delicious and healthy festive season with three fabulous recipes that are so tasty and versatile, they’ll go with any of your mains. These healthy festive dishes also work well as starters.  All you need to do is divide them among your number of guests. 

Make It Mezze!

Ingredients:

• 800g mixed heirloom tomatoes, chopped 
• 4-5 sweet baby peppers, finely sliced
• 100g olives
• 100g artichokes
• Fresh basil, for garnishing

Dressing:

• 3 to 4 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ garlic clove, very finely sliced
• 1 tsp red wine vinegar
• 2 tbsp very finely sliced basil (or flat-leaf parsley)

Method:

1. Halve or quarter the larger tomatoes and place them into a big salad bowl. 
2.  Add the sliced sweet peppers, olives, artichokes and toss them together. 
3. Whisk the dressing ingredients together and drizzle over the tomato mix. Garnish with basil and serve. 

Tip: Swap some fresh tomatoes for sun-dried tomatoes or grilled brinjal and swap the olives for feta. Serve with bread to mop up the flavours.

Grilled Courgette Slices

Ingredients:

• 1kg large courgettes (baby marrows)
• Olive oil
• Juice and zest of 1 lemon 
• Salt and freshly ground black pepper
• 2 tbsp toasted sunflower seeds, for garnishing
• Fresh mint, for garnishing

Method:

1. Rinse the courgettes and pat dry. Cut off the tops and slice them lengthways, about 3mm thick so that they cook quickly. 
2.  Heat a large griddle pan and drizzle with olive oil to prevent sticking. Grill courgette slices until perfectly cooked and then set aside to cool between batches.  
3.  Pile the courgette slices onto a large platter and squeeze a generous amount of fresh lemon juice. Season with salt and pepper. Garnish with sunflower seeds and mint leaves. 

Looking for more delicious veggie recipes? Click here!

Braaied Peppers

Ingredients:

• 2 red peppers
• 2 yellow peppers
• 1 orange pepper
• 2 large red onions, cut into wedges
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Fresh basil 

Method:

1. Prepare the braai coals – the heat should be medium hot so that you get the skin slightly charred (or preheat the oven to 200°C). 
2.  Slice the peppers into quarters, lengthways, removing the seeds and pith. Wrap the onions in foil (if using the oven, slice into quarters).
3.  Place the foiled onions into the coals. Grill the peppers over the fire If using the oven, spread the vegetables in a single layer onto a large baking-paper-lined tray. Bake until tender and charred in spots.
4. Once ready, remove from the heat. Transfer the vegetables to a large serving bowl, garnish with basil and drizzle with dressing, as desired. 

For another great festive side dish, check out this ratatouille recipe. 

High in fibre and a great source of plant protein, beans are good for the body and should form a part of our weekly diet. They can be super tasty too – and we have a great recipe for you to try!

Diets higher in fibre and protein support weight loss as both fibre and protein help you feel satiated – fuller for longer! Because beans are a plant-based source of protein, they don’t have saturated fats that are found in animal protein and are thus better for your heart health too. Here are 5 surprising health benefits of beans:

1. Not all protein is equal. While all beans contain protein, only soybeans contain all nine essential amino acids. This is why you’ll find soya in many plant-based foods. The trick here is to mix up the types of beans you eat with other sources of protein to ensure that you’re getting all the required nutrients. One cup of tinned black beans provides 14.5g of protein, 16.6g of fibre and 4.56mg of iron.
2. Beans are great for pregnant women. Beans contain high volumes of folate. Folate is one of the B-vitamins and is needed to make red and white blood cells in bone marrow, convert carbohydrates into energy, and produce DNA and RNA. It is essential for the healthy growth of a foetus,
   Low folate has also been linked to an increased risk of depression and poor response to antidepressant treatment, so up that intake.
   One cup of shelled edamame beans provides 482mcg of folate. Add edamame to salads, stir-fries, curries, soups or mash them to make a yummy dip.
3. Including beans regularly in your diet may reduce your risk of cancer. Beans are rich in polyphenols, which are a type of antioxidant. Antioxidants fight the effects of free radicals, which are damaging chemicals that the body produces during metabolism and other processes. Because of this and the fact that studies show beans to act as anti-inflammatory agents, they could help to reduce the risk of cancer.
4. Beans help with diabetes (and may even help to prevent it). As mentioned, beans are high in fibre and this can help lower blood glucose levels. Studies show that a high-fibre diet may prevent the onset of Type-2 Diabetes.
5. Beans can create better gut health. A variety of beans, especially black beans, enhance gut health by improving the intestinal barrier function and increasing the number of beneficial bacteria. Recent research has shown that a healthy gut means a healthy immune system.

Vegan Bean Cassoulet (stew)

Serves 4-6

Ingredients:

• 1 brown onion, finely chopped
• 2 large carrots, finely chopped
• 2 large celery stalks, finely chopped
• Olive oil
• 4 cloves garlic, finely chopped
• 400g brown mushrooms
• 1 cup dry white wine
• 3 tins white beans, such as cannellini
• 1 litre vegetable stock
• 2-3 tbsp tomato paste
• 1 bunch fresh thyme
• 2-3 fresh bay leaves (or 5 dried bay leaves)
• Salt
• Freshly ground black pepper

Method:

1. In a large pot or casserole dish, sauté the onion, carrot and celery in olive oil over medium heat. After 10 minutes, add the garlic and mushrooms. After a further five minutes, add the wine. Keep cooking until the wine has mostly evaporated.
2. Add two tins of beans and the stock, then stir in the tomato paste.
3. Wrap the thyme and bay leaves together with a piece of string to make a bouquet garni. Add to the pot. Bring everything to a boil, then lower the heat to a simmer. Mash the third tin of beans and add to the dish to help thicken the stew. Simmer for another 30 minutes. If you’re using a large oven-proof dish, pop the cassoulet in the oven for up to an hour.
4. Season to taste. Remove the bouquet garni before serving and sprinkle with some extra fresh thyme (optional).

For more info and healthy recipes, visit our Resource Hub on MedshieldMovement.co.za

These flapjacks solve two problems: “What’s for breakfast?” and “What can I do with these leftover veggies?” They’re filling, healthy and will fuel you throughout the day.

“This recipe is a variation of one of the first-ever recipes of mine that got published in Women’s Health South Africa,” says Amy Hopkins, cookbook author and owner of Amy Hopkins Media and Medshield Movement ambassador. “I’m one of those people who needs to eat a good breakfast. I prefer to exercise in the early morning and then need a proper meal to fuel me through the rest of the day. While this recipe is typically something I’d make on the weekend, it can be made any day of the week if you have enough time or are still working from home,” she says.

“I love the texture and flavour that the butternut adds to these flapjacks. Plus, it’s a great way to use up leftover roast vegetables, which is often what we’re left with over the festive season,” she says. “If you don’t have leftover vegetables, you can use banana instead of butternut and try to make a slightly sweeter version of this breakfast by adding berries, coconut cream, shaved and toasted nuts,” she advises. “If you have time, start making the batter the night before, so that the oats have time to soak up all the flavours.”

This recipe is packed with healthy protein, fibre, healthy fats and nutrients.

What You Need

For the Flapjacks:

Ingredients

• 2 cups rolled oats
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 150g leftover roasted butternut
• 1¾ cup unsweetened almond milk, divided (or milk of your choice)
• 4 large free-range eggs
• Olive oil, for frying

For the Toppings:

Ingredients:

• 80g smoked salmon
• 1 avocado, sliced
• Vegan soft cheese or goat’s milk cheese, for crumbling over
• 50g pumpkin seeds (or sunflower seeds), chopped
• A squeeze of fresh lemon juice

Method

1. Place oats, nutmeg, cinnamon, baking powder, baking soda and salt into a food processor and blitz to combine.
2. Mash the butternut in a bowl, then, using a hand blender, blend ¾ cup almond milk with the butternut to form a purée. Add to oat mixture.
3. Crack the eggs into the oat mixture and mix again until well combined. Place the batter into a bowl, cover with cling wrap and place in the fridge for at least one hour to settle and thicken.
4. Mix in the additional almond milk to loosen the mixture (you might not need to use a whole cup).
5. Heat a non-stick frying pan and drizzle in a little oil, if necessary. Cook the flapjacks, in batches, until golden. Set aside in the oven to keep warm. Don’t pile on top of one another as they may stick. You should get 12 thick flapjacks out of the mixture (about 10 to 15cm in diameter).
6. Add toppings and enjoy!

Summer means more salads on the menu and we’re here to show you how to make your salads work even harder for you, by packing them with ingredients that are both nourishing and filling!

How to make a salad that will satisfy and keep you filled? Focus on fibre and protein and delicious textures and flavours! You want a combination of crunch and soft and chewy and fresh as well as a variety of nutrients.

This salad goes a long way – thanks to the cabbage – and is great to eat as a meal on its own or to serve as a festive side dish. Cabbage is often overlooked as a salad ingredient, even though it brings plenty of amazing nutrients to the table!

1. Cabbage is rich in Vitamin A, vitamin B6, vitamin C iron and folate.
2. Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation.
3. This crunchy vegetable is full of gut-friendly insoluble fibre, which helps to keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements.
4. Red cabbage is an excellent source of potassium as well as powerful compounds called anthocyanins, which belong to the flavonoid family, which studies have found may help to reduce your risk of heart disease.
5. Cabbage contains substances called phytosterols, which are plant compounds that reduce LDL cholesterol by blocking the absorption of cholesterol in the digestive tract.

Crunchy Cabbage Salad Recipe

What You Need:

Ingredients:

• ½ small purple cabbage, thinly sliced
• ¼ white cabbage, thinly sliced
• 1 head cauliflower, chopped
• ½ cup toasted mixed seeds (such as pumpkin, sunflower, sesame)
• ½ cup toasted chopped nuts (such as Brazil, macadamia, almonds)
• 5 spring onions, finely sliced (or ¼ small red onion very finely chopped)
• Handful coriander leaves
• ½ cup fresh pomegranate arils (or dried cranberries, finely chopped)
• 1 large or 2 small avocados

For the Secret Sauce (Dressing):

• 2 tsp honey (or agave if vegan)
• 1 tsp mustard
• Juice of one lime
• 1 tbsp olive oil
• 1 tsp chilli flakes or ½ chilli, very finely chopped
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• Salt
• Freshly ground black pepper

Method:

1. Whisk the dressing ingredients together and set aside.
2. Toss the salad ingredients together, pour over the dressing and serve. Easy-peasy!

Note: If you want to up the protein, add 1 cup sliced chicken breast pieces or 1 cup edamame beans for vegans.

This recipe first appeared in our #MedshieldMovement ambassador Amy Hopkins’ standalone bookazine called “Inside the WH Kitchen” while she worked as the managing editor at Women’s Health South Africa.