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Posts Tagged ‘Allergy free Salad’

You can’t go wrong with a combination of quinoa, pineapple, red peppers and raisins.  Its delicious and colorful, makes a great table centerpiece….you can’t beat it for nutrition and taste!

Ingredients

1 cup quinoa

1 15 ounce can of diced pineapple, drained, juice reserved

1 red bell pepper, chopped

1/2 cup raisins

2 Tablespoons olive oil

2 teaspoons brown sugar

1 teaspoon lemon juice

Salt to taste

 

To cook quinoa

Place quinoa in a fine sieve.  Wash under gently running water, rubbing the grain slightly as you wash.  When water has drained, repeat the process a couple of times.

Hear two cups water in a medium saucepan.  Add 1/4 teaspoon salt.  Gently pour in the washed and drained quinoa into the water.

Lower heat and simmer uncovered till most of the water has been absorbed and the grain is tender.

Cover and cook for a couple of minutes more till all the water is absorbed and the grain is well cooked.

Remove from heat. Uncover and fluff the quinoa grain with a fork to release steam and prevent grain from sticking.  Spread on a platter and allow it to cool.

 

To assemble

In a salad bowl, whisk together. 1/2 cup reserved pineapple juice with olive oil, lemon juice, sugar and salt.

Add pineapple bits, chopped red bell pepper and raisins.

Gently mix cooked and cooled quinoa.

Easy, filling and so healthy!

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This wonderfully refreshing, ‘fruity’ salad can actually be made a day ahead, and kept overnight in the fridge—ideal to serve along with birthday eats or to add color and flavor at a luncheon.  This recipe actually comes from my American ‘Mom”, Happy Hopkins.  I have modified it a little to suit special food needs.

make ahead apple salad

Ingredients

  • 3 cups diced apples
  • 2 cups chopped celery
  • 1 20 oz can diced pineapple (drained and liquid reserved)
  • 10 cherries. cut into half, seeds removed (to add just before serving)
  • 1 cup pineapple liquid reserved from can
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 Tablespoon corn-starch
  • 1/4 teaspoon ground cardamom.

Method

  1. Combine sugar, corn-starch, cardamom and water in saucepan, and stir to blend.
  2. Over low heat, stir mixture. gradually adding pineapple liquid, until mixture is thick and clear.let sauce cool.
  3. Combine apple, celery and pineapple in a bowl and pour cool sauce over them.
  4. Refrigerate overnight.
  5. Decorate with cherry halves and serve.
  6. Variation: Use chopped dates to mix in and also for decoration, instead of cherries.

Fact File

One apple has more fiber than a serving of oatmeal. A medium apple has nearly 160 g of potassium, like oranges and bananas. Researchers in the UK say that kids who are big apple eaters have better lung function and are at a lower risk of asthma. An apple a day just might keep the doctor away!

Some fruits such as pineapples (along with papayas and mangoes) contain certain protein breaking enzymes which can attack the mast cells which are part of the body’s immune system.

Nutritionists recommend that these fruits should not be eaten on an empty stomach. Canned pineapple is generally safe as the heat used in canning destroys this enzyme. Use caution when introducing a never-before-tried fruit.

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