As the temperature goes down the desire to eat more comforting foods goes up and for a lot of people so does their weight.
When the body is cold it will naturally burn energy to keep warm, but this does not mean you can consume more calories as for the majority of people their activity levels decrease over winter.
Try these deliciously healthy and wonderful warming meals.
Spicy Turkey, Quinoa and Vegetable Soup
Prep time: 15 minutes, Cook time: 1hour and 15 minutes, Serves: 4-6 people
500 gms ground turkey
8 cups water
4 tbsp. of miso paste
1 tin of crushed tomatoes
2 carrots, sliced
1 cup of button mushrooms, sliced
4 cloves of garlic, crushed
2 tsp. cumin
2 tsp. coriander powder
1 small birds eye chilli, seeds removed and finely chopped
1 small head cabbage, shredded
1 cup quinoa
½ cup fresh coriander with steams, washed well and finely chop
½ cup fresh flat leaf parsley, finely chopped
Extra virgin olive oil
In a saucepan, add a little olive oil and brown the turkey, half the garlic, chilli, cumin and coriander powder. Set aside.
In a separate large saucepan, combine water, miso, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to a boil. Lower temperature, and simmer for 20 – 30 minutes.
Place the cooked turkey in the saucepan with other ingredients.
Stir through the herbs.
Serve in bowls.
Heavy based frying pan
Serves 6, prep time 15 min (plus standing time) cooking time 15min
8 dried shitake mushrooms
1 Tbsp. olive oil
2 finely chopped garlic cloves
2 Tsp. finely grated ginger
400g oyster mushrooms halved
400g button mushrooms quartered
425 can straw mushrooms preferably organic
6 spring onions, sliced finely
1 bunch coriander, chopped
¼ cup water
1 tbsp. sambal paste
1 kaffir lime leaf, torn
1 long red chilli, chopped
1 long green chilli, chopped
2 tbsp. lemongrass, chopped
1 tsp salt
Heat oil in wok or large frying pan, stir fry garlic, ginger, green and red chilli, spring onion and lemongrass on medium heat for less than a minute. Add sambal paste and kaffir lime leaf. Stir fry for a further minute. Add mushrooms, coriander stalks, water and salt. Stir well. Reduce heat and simmer covered for 15 minutes or until mushrooms are tender. Remove from heat, stir through coriander leaves and serve.
Zoe’s Cooking Class @ About Life Rozelle
June – Vegetarian and Gluten Free Made Easy. Vegetarian and gluten-free foods can be boning or hard to cook, but there are a couple of secret tips and products to help you cook fantastic vegetarian foods.
Entrée: Thai Pasta Salad with Spicy Cashew Dressing
Main: Japchae – stir fried noodle with tofu
Dessert: Coconut, Banana and Lime Cake
July – Easy and Healthy Entertaining. Do you love mash potato but worry about all the fat? Easy and Healthy Entertaining is the class for you. Learn how to make the foods that warms your soul, healthily.
Canapé: Quinoa, Avocado and Tomato Salsa with Garlic Mountain Bread Chips
Main: Lemon Myrtle Roasted Chicken with Desert Lime Stuffing
Dessert: Cacao and Inca Berry Brownies
These dynamic and practical classes include instructions to create three delicious meals, a take-home apron, recipes, a celebratory dinner party at the end, and lots of great cooking and nutrition tips along the way. To book your place phone 8755 1311 or https://www.nutritionaledge.com.au/nutritionist-services/cooking-classes/
By Zoe Bingley-Pullin, Nutrition Expert www.nutritionaledge.com.au
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