Meals

8 Ways To Cure A Constantly Bloated Belly

Because no one should have to take recluse in bed every time they eat. 

April 7, 2017

Authentic Ukrainian Borscht Recipe

My buba (grandmother in Ukrainian) brought this recipe with her after fleeing her homeland after WWII. At 90 plus, she’s still well known for her soup, that eats more like a meal. Loaded with veggies and jam-packed with goodness, it actually tastes best on subsequent days. Most people make a big batch so they can freeze it, feed the entire mob around or have a ready-made meal for several days.

Ingredients 

5 litres of water

2 lamb shanks

2 diced onions

4-5 cloves of crushed garlic

2 diced beets or a can of sliced beetroot

2 diced carrots

3 sticks of diced celery

4 diced potatoes

3 diced tomatoes or a large can of diced tomatoes

1/4 finely grated cabbage

1 tsp sugar

1 tbsp vinegar

1/4 cup fresh copped parsley

1/4 cup fresh dill

3 bay leaves

black pepper and sea salt to taste

Garnish

A sprig of dill for garnish

Sour cream

Method

  1. Place lamb shanks and chopped onion in an extra large 10+ litre saucepan.
  2. Add water, onion, garlic, bay leaves, vinegar, sugar, black pepper and sea salt to saucepan.
  3. Cook on high until water boils, then lower to a simmer and cook until meat separates from the bone. This may take several hours. Remove the bones.
  4. Add remaining vegetables, except dill and parsley. Stir vegetable through mixture and cook for another 30-45 minutes. (If using canned beetroot and tomatoes, add the entire can, including the juice).
  5. Add dill and parsley and cook for a remaining 15 minutes.
  6. Serve with a sprig of dill and dollop of sour cream.

Tip

Serve with warm bread for the ultimate traditional Ukrainian experience.

Image via air.news.gr/cov/-/NEO-KOSTAS/Mundial-Faghta/Russia-Borscht.jpg

By Kim Chartres 

August 4, 2014

Oven-Baked Salmon With White Bean Puree Recipe

If you feel your body is needing a little detox (without going overboard), this recipe is perfect for packing in all the goodness and taste that your crave while being 100 per cent good for you. A great dinner or even weekend lunch recipe that the whole family can enjoy.

Serves 4

Ingredients

2 small garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1 tsp extra virgin olive oil

4 salmon fillets (120g each)

Salt and pepper

1/2 lemon, juiced (plus lemon wedges to serve)

White Bean Puree

1 tbsp fresh parsley, finely chopped

400g can white beans, drained

2 garlic cloves

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

Salt and pepper

Method

  1. Preheat oven to 180 degrees C. Line a tray with baking paper.
  2. Combine garlic, parsley and olive oil. Arrange the salmon on the tray and spread the garlic mixture evenly over the fish. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes.
  3. Meanwhile, combine all white bean puree ingredients into a blender and blitz until desired consistency.
  4. Plate a large spoonful on four plates. Place salmon on puree, drizzle with lemon juice and serve with lemon wedges, a garden salad and vegetables.

Recipe via The Healthy Mummy

May 22, 2014