Food Ideas

Here I will share a few of my Natural Food Recipes and Spicy Food Recipes along with some attractively presented delicious Recipes from TASTE.COM.AU I have selected. Their website specializes in really nice recipes that have been contributed to some of the best recipe magazines in Australia. And possibly other websites as well.

These will be mostly in PDFs and some featured.

Necause I am busy with 6 Websites to run, I will add these as time permits. This is a hobby-site I work on in my leisure.

I trust that is fine with you.

You may notice that I have a taste for deliscious foods.....and.....some recipes will be modified a little where I see fit as a Natural Health Researcher.

IE Where there is Polyunsatuated Vege Oil (cheap and toxic to your health) I will replace accordingly......Sugar will be replaced with Xylitol (natural alternative) or other. etc

I will also place some choice YouTube Videos here for health conscious people and those who like to

watch something interesting.

Vitamin C Salad

This salad is super healthy and drizzled with a spicy dressing.

6 (about 290g) chat (small coliban) potatoes

200g cauliflower, cut into florets

1/2 x 300g punnet baby brussels sprouts, trimmed

200g broccoli, cut into florets

1 red capsicum, quartered, deseeded, cut crossways into thin strips

80g (1/2 cup) crunchy combo sprouts

2 green shallots, ends trimmed, cut into 5cm-long thin strips

Dressing

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

2 teaspoons horseradish cream

1 garlic clove, crushed

Cook potatoes in a steamer basket over a saucepan of boiling water for 15 minutes or until just tender. Add the cauliflower and brussels sprouts and cook for 5 minutes. Add the broccoli and cook for 4 minutes or until vegetables are tender. Refresh under cold running water.

Drain and set aside for 10 minutes to cool.

To make the dressing, combine the lemon juice, oil, horseradish and garlic in a jug. Season with salt and pepper.

Use a fork to whisk until well combined.

Cut the potatoes in half lengthways. Combine the capsicum, sprouts and green shallot in a large bowl. Add the potato, cauliflower, brussels sprouts and broccoli. Pour the dressing over the salad and gently toss until combined. Serve immediately.

Option

Use a little ginger zest instead of horseradish - be sparing!

Australian Good Taste - May 2006 , Page 125
Recipe by Jan Purser

I'm not an expert but I find some excellent INFO from those who are!