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Roast Beetroot and Sweet Potato Salad

5 Jan

Roast Beetroot and Sweet Potato Salad

This salad was inspired by something I frequently Order at Earthy Foodmarket Cafe, Edinburgh, and I must admit, it came really close and is, in my humble opinion, about the best product which emerged from my own kitchen in ages:

1. Parboil and dice an equal amount of beetroot and sweet potatoes, cover in just enough vegetable oil (not extra virgin!) to coat thinly and put under the grill until soft – about 60 min.
2. do the same with red onions (not many needed for this recipe!) – will take just under 30 min.
3. while still warm, mix the beetroot/sweet potatoes with red onions (not much needed), as many raisins as you like (not too many, not too few – I don`t like to give quantities…) and loads of fresh parsley.
4. add a generous amount of Dukkah (Egyptian spice mixture) and a more carefully chosen amount of Nigella seeds (I used about 3/4 tsp for a large tray)

Salad is better the next day, at room temperature, with any robust tasting dishes

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Lemon and pink grapefruit juice, freshly pressed

17 Aug

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Miracle Noodles – Review

13 Jun

My Miracle Noodles (see prev. post) have arrived so far have been tried with a tomato & veg sauce (Italian) and in a thai coconut soup. I have been warned that they would smell fishy when you open the packet, which they did, but that`s why you wash them thoroughly before you`ll cook them for only one minute and then they`re ready to eat, absolutely and odourless. And tasteless, too, on their own.

Their consistency is okay. A bit hard and chewy, but personally, I like chewy things as they encourage you to, er, chew properly. Made from a sea algae, they are void of carbs and extremely low in kcals (slight difference depending on brand), but they don`t feel at all like a diet food.

They are not the cheapest (again, difference depending on brand) but I suppose it all depends on what you would have instead. When I started low-carbing at night I omitted pasta and had only the sauce, usually with “tagliatelle” made from carrots or courgettes with an asparagus peeler (can be eaten raw or cooked). I can highly recommend those for health as well as taste, but ever so often, I, too, want to eat “proper” pasta, and I`m glad I now can. I`ve still got three packages yet and will definitely order them again, but because of their price, I will probably use them sparingly and continue to make my carrot/courgette “pasta” most times.

Apart from weight and blood sugar control, remember that this is a very nice product for people who do not toleratea lot of fibre, as in IBS and some other GI conditions.

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