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    You are in: Home / Cookbooks / My low fat recipes - except soups & desserts
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    104 recipes in

    My low fat recipes - except soups & desserts

    This cookbook will be having new recipes added to it during the Healthy Challenge! And thereafter!
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    A fabulously healthy juice drink from Australian chef flip shelton's 'green: modern vegetarian recipes'. Commenting on aloe vera, she says that it "has been described as a natural healer because it contains many essential amino acids, vitamins, minerals, proteins and enzymes" and she suggests giving youself "a dose whenever you feel low". From the instructions, this is clearly intended to be made using a juicer, but you could use a blender. You would then get the whole of the cucumber and apple, not just the juice. If doing this, obviously remove the apple core!

    Recipe #146074

    A great detoxing drink adapted from Australian chef flip shelton's 'green: modern vegetarian recipes'. She warns "watch out for the beetroot moustache"!

    Recipe #146939

    A refreshing tropical smoothie ideal for breakfast on the run (put it in an insulated lidded container and take it with you!) or for a leisurely brunch or an anytime snack! I often make this and take it to work in 2 Tupperware containers: one for breakfast, the other as a snack during the day.

    Recipe #146989

    A delicious low-fat smoothie, sweetened naturally with honey, with extra nutrition from wheat germ and sunflower seeds, and extra flavour from cinnamon. A great morning-pick-me-up! I often take some to work in a Tupperware container with a firm lid, and enjoy it as a mid-morning snack.

    Recipe #146467

    A scrumptious, low fat, low GI smoothie which I found in the October 2005 issue of the Australian magazine 'Delicious' and have adapted. Because it's different from other smoothies I've made, I have posted it here for safekeeping - and for the 2005 Zaar World Tour.

    Recipe #139955

    A healthy and delicious juice - a great way to start the day! - from Australian chef flip shelton's 'green: modern vegetarian recipes'. As flip says of this juice "This has a pretty orange colour, a delicate floral scent and a great texture".

    Recipe #145669

    Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form! So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test! Like other dips, it can obviously also be used as a spread on sandwiches. I cannot remember now just where I got this recipe from, but from the way I had it filed in Word, it was obviously from a website, possibly the Edgell website, as it specified that Edgell Chick Peas be used.

    Recipe #117139

    Another simple but scrumptious recipe from the October 2005 issue of the 'Australian Good Taste' magazine article featuring recipes using ouzo. This is a prepare ahead recipe: 5 minutes preparation, no cooking, then 2 hours chilling. The chilling time is not included in the preparation and cooking times below. The other two recipes using ouzo that I've posted from this article - for the 2005 Zaar World Tour - are Recipe #139433 and Recipe #139444.

    Recipe #139459

    Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!

    Recipe #139693

    A delicious breakfast jam-packed with nutrition, or an any time snack, adapted from flip shelton's 'green: modern vegetarian recipes'. Wheat grass contains loads of essential vitamins and minerals and turns your drink a luscious green! If you like your drinks a little sweeter, add honey, to taste.

    Recipe #146690

    Another Sainsbury’s recipe from Jamie Oliver’s website. Low calorie and low fat, simple to make, nutritious and delicious. I’m still not sure why Jamie Oliver has Sainsbury’s recipes on his website, but that’s where I found it.

    Recipe #122568

    For those who like sardines, a flavoursome paté really different from other patés you are probably more familiar with. And it's quick and easy to make, low in calories and full of all those good-for-you oils we all should be eating more of. I've always enjoyed sardines on toast as a simple breakfast or snack, but until a few years ago it had never occurred to me that some people evidently loathe the smell of sardines. Then, on two occasions - forever etched in my memory - when I had sardines on crispbreads for lunch, a co-worker asked if I minded if she opened the window. She didn't wait for a reply: by the time the question was out, the window was open. Wide open! With THAT experience in mind, this is obviously a paté for those who LOVE sardines: NOT for those who feel compelled to open windows when in the presence of a sardine!

    Recipe #120295

    A recipe for smoked salmon lovers! This is not your traditional baked-in-a-wood-oven pizza, but it's a very simple, quick to make and delicious combination of the classic ingredients which go so well with smoked salmon, served on crisp pita bread. I found the recipe this morning while at the hairdresser's, bought a copy of the magazine, and made these for lunch today. Just wonderful for a quick, light weekend lunch! The recipe I've posted here has been adapted slightly from the recipe in the November/December 2005 issue of the 'donna hay magazine'. I have also posted Donna Hay's recipe for haloumi and couscous cakes which she suggests serving with smoked salmon, so it's another recipe for smoked salmon lovers! Donna Hay is an Australian chef.

    Recipe #146359

    A deliciously spiced coffee which enhances the coffee drinking experience, and is therefore particularly welcome when you're aiming to reduce the calories in your daily diet. Because it has no milk, it has NO fat and, at 17 calories, it is super-low in calories. Compare that with a creamy cappuccino! Adapted from Australian chef flip shelton's 'green: modern vegetarian recipes', and posted for the post-ZWT Healthy for the Holidays Challenge! When I make this next time, I'm going to try it without the fennel seeds and with a tablespoon of orange juice.

    Recipe #145671

    A flavoursome Beanshoot, Avocado and Baby Spinach Salad with and Asian Vinaigrette which I have adapted from one of the recipes featured today on Huey's popular TV cooking show. He suggests serving this as an entrée or for a light lunch. Huey (Iain Hewitson) is an Australian chef, who is particularly fond of Asian cuisine. I am posting this for the 2005 Zaar World Tour.

    Recipe #137676

    A healthy and refreshing drink adapted from Murdoch Books' 'whizz it'. If you want a redder look, omit the kiwi fruit. I added that because I love the flavour of kiwi fruit. If omitting the kiwi fruit, also reduce the orange juice to 21/2 cups.

    Recipe #145534

    Quintessentially English high tea sandwiches - just how Oscar Wilde's Lady Bracknell would have had them served. Cucumber sandwiches are one of England's most traditional tea sandwiches, thinly sliced cucumber on good buttered bread. The crusts are always removed. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour. The ingredients and directions have made concessions to what is now available - such as seedless cucumbers. A delicious really low fat sandwich!

    Recipe #139691

    A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time.

    Recipe #137539

    Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour.

    Recipe #141382

    I’ve posted this recipe as an accompaniment to my Recipe #120175 which uses Preserved Lemons. I usually buy preserved lemons at a delicatessen, but following a query during the 2005 Zaar World Tour, I decided to post this recipe for preparing them. It is from a Murdoch books’ publication: ‘Mediterranean kitchen’, and I am posting it as a recipe for any regional recipe which calls for the use of preserved lemons. In particular, preserved lemons are a specialty of Morocco. “They are traditionally served with dishes such a grilled (broiled) meats or used to flavour couscous, tagines, stuffings and casseroles They can lend an intense citrus tang to a surprising variety of savoury dishes, such as prawn (shrimp) skewers, risotto, pasta and vinaigrettes. Only the rind is used in cooking. Discard the flesh and bitter pith, rinse and finely slice or chop the rind before adding it to the dish. Preserved lemons can be stored for up to six months in a cool, dark place.” This is a recipe where to specify the preparation time is somewhat difficult. I have simply listed the initial preparation time! After this preparation, the preserved lemons won't actually be ready for use for about 6 weeks! So if you need them immediately, buy them at a delicatessen. But since they are SO easy to make, you may well want to make some for future use!

    Recipe #140971

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