Lemon coriander chicken soup

Lemon coriander chicken soup

This lemon coriander chicken soup is my all time favourite for a quick, easy and healthy soup. I use it when someone in the house is coming down with a cold or for a quick and delicious lunch or evening meal.

Serves 4

Preparation time: 5 minutes. Cooking time: 10 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 500g chicken breast, cut into 2cm pieces
  • 1 tsp ground coriander
  • 1/2 tsp ground tumeric
  • 1 tsp ground cumin
  • 4 cups chicken stock
  • 400g can chick peas (optional)
  • 400g can corn kernels (optional)
  • juice 1 lemon
  • 1 tbsp chopped fresh coriander

Method:

  1. Heat oil in a large pan, add onion, ginger, chicken, coriander, tumeric and cumin; cook, stirring, for about 3 minutes or until chicken is lightly browned.
  2. Add stock, chick peas and corn. Simmer, covered for 10 minutes.
  3. Just before serving, add lemon juice and fresh coriander.

 

Want to know why chicken soup is recommended for colds and flus? Read Susie Burrell’s article on Cold, Flu and Chicken Soup.

 

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almond milk

Almond milk – Make your own

Almond Milk

Almond milk contains minerals like calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. The other nutrients available in this milk include vitamins such as vitamin C, vitamin B6, thiamine, riboflavin, niacin, folate and vitamin E. Almond milk prepared from almonds is low in fat but high in energy, proteins, lipids and fibre. All these nutrients have various benefits which are essential for a healthy body.

The health benefits of almond milk include the improvement of vision, weight loss, stronger bones and a strong, healthy heart. It helps in building strong muscles, maintaining ideal blood pressure and maintaining a properly functioning kidney.

Dairy milk is known for its high content of various vitamins and minerals but almonds have been proven to contain extra nutrients. This is why almond milk is recommended as a good option for those who do not consume any form of dairy products, those who have cow milk allergy/intolerance or those people who are vegetarians.

Make your own almond milk

Almond milk contains no cholesterol or lactose and it can be extracted using simple equipment found in most homes.What exactly is almond milk? It’s typically a combination of almonds and water. However store bought and packaged almond milk may also contain additives such as sweetener, thickener such as carrageenan, and, often, fortified nutrients such as vitamins A, E, and D.

Ingredients

  • 4 cups water.
  • 2 cups almonds, soaked overnight in water

Method

Drain almonds from the soaking water and add into a high-powered blender or food processor. Blend on high for 2 minutes until smooth. Set up a bowl with some muslin cloth over the top. Pour the milk into the cloth, gather the ends and twist close. Squeeze with your hands to extract as much milk as possible. Leaving the pulp in the cloth. Pour the strained almond milk into a jug or a few glass jars. Store in the fridge. Your fresh almond milk will last 3-4 days in the fridge.

 

Sources:

 

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carrot salad

Carrot Salad

carrot saladThis Jamie Oliver carrot salad is delicious, nutritious, crunchy, quick and easy to make. Carrots are packed with health-promoting beta carotene, they promote good vision, especially night vision, and help combat health-damaging free radical activity.

Ingredients:READ MORE

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kale leg ham and haloumi frittata

Kale, leg ham & haloumi frittata

kale leg ham and haloumi frittataA delicious and easy to make frittata for lunch or dinner!

Prep 25 mins | Cook 50 mins | Serves 6

2 tbs olive oil
1 brown onion, chopped
2 garlic cloves, finely chopped
150g sliced leg ham, chopped
4 cups trimmed and shredded kale (about ½ bunch trimmed kale)
10 free range eggs, at room temperature
12 cup reduced fat cream
100g reduced fat haloumi cheese, coarsely grated
Sliced tomatoes and baby basil leaves, to serve

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Spiced chicken quinoa

Spiced Chicken with Quinoa

Spiced chicken quinoaIngredients
·         4 chicken breasts, diced
·         2 cups quinoa
·         1 tbsp coconut oil
·         1 tbsp Persian spice
·         1 large brown onion
·         1 clove garlic, crushed
·         1200ml chicken stock
·         8 dates pitted & cut in half
·         50g toasted almonds
·         Coriander, garnishREAD MORE

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