Since we’re already in the midst of spring, this gives us all an excuse to embrace light and tasty meals in the lead-up to warmer weather. Not only are salads quick and easy to whip-up, but they can be customised to your own individual liking and dietary requirements.
Try this baby kale and honey vinaigrette salad which is perfect for lunch, or even serve as an appetiser or healthy snack between meals.
1 cup baby kale leaves
2 Asian pears, sliced
1 cup black grapes, halved
1/3 cup sugar
1/2 cup walnut halves
1/3 cup Gorgonzola cheese, crumbled
2/3 cup canola oil
1/2 cup honey
1 tablespoon lemon juice
3 tbsp apple cider vinegar
1/2 tsp dry mustard
1/4 tsp white pepper
1.5 tsp salt
1 tablespoon onion
- Start off by candying the walnuts, and place 1/3 cup of sugar to saute in a small pan over medium-high heat. When the sugar starts to melt around the edges, add the walnuts and mix well.
- Stir the nuts around every few seconds to avoid sticking on the base of the pan. Allow the sugar to caramelise, but don’t let it burn. Pour the nuts on a non-stick mat and allow to cool.
- For the dressing, place the rest of the ingredients into a blender and purée.
- In regards to the rest of the salad, toss together the kale, pear slices, graces, Gorgonzola and candied walnuts, then pour the dressing over and toss again.
Image and Recipe via The Kitchen Mccabe
This Middle Eastern-inspired dessert will transport you on an exotic culinary adventure using only a few ingredients. The leftover syrup is delicious drizzled over yoghurt or ice cream.
1 cup honey
2 tsp Queen Rosewater Essence
4 large fresh figs
1 cup thick Greek yoghurt
Extra 2 tbs honey
1 tbs pistachio kernals, finely chopped
1. Place honey, Queen Rosewater Essence and 1 tbs water into a deep saucepan. Stir over a medium heat until combined and mixture comes to a simmer.
2. Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly. Add figs to honey, standing up. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking. Transfer figs to a plate. Pour liquid into a jug.
Put yoghurt into a bowl. Add extra honey and ripple through yoghurt. Transfer figs to serving plates.
3. Pour syrup over figs and spoon yoghurt on the side. Sprinkle with pistachios and serve.
Baklava? Poached fruit? What is your favourite Middle Eastern dessert?
For people who don’t suffer from gluten intolerance, protein found in grains such as wheat, barley and rye are a good health benefit. But people who have gluten intolerance are not able to digest this. Even to this day doctors don’t know if it is hereditary. However research has shown that it does run in families and that it sometimes occurs after a bowl infection. The best thing for a person with this illness is to remove certain foods from their diet. Read below on the list of foods to eat and not to eat:Do Eat
- Fresh Vegetables
- Dried beans
- Fresh meat
- Fish that is plain
- Cheese (only if you can tolerate it.)
Anything cooked with flour such as bread, cakes or biscuits such as fish in batter etc. Also check labels on tins because a lot of frozen or tinned foods have flour in them. Be wary of milk.
What happens here is that people suffer from the inability to absorb lactose, milk or sugar, which then results in watery diarrhoea. This type of intolerance is usually temporary but if you continue to take milk it can get worse.
What you should do
Once you know that lactose is the problem you should then talk to a nutritionist about the foods you should eat. You should then remove anything that contains lactose from your diet. Soya or rice milk products contain no lactose and may be good alternatives. Adults should keep away from dairy products, bakery products and lollies as they all contain lactose.