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This recipe is from the fifth in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living.
From the new Suma cook book. Boil the pasta, adding the soya beans and green beans 3 minutes before end of cooking.
Pan de higo is a traditional Spanish cake invented to preserve figs over winter. Using no flour, it’s naturally gluten-free. The fig balls store well and make excellent Christmas gifts for friends and family.
Thanks to the rich flavour of these savoury muffins they make a comforting winter snack, but they can also be served with soup for an evening meal.
In some parts of Italy orzo, or barley, is used in place of Arborio rice to make a risotto-style dish. Barley is naturally low in fat and makes for a satisfying and tasty meal when combined with earthy mushroom flavours.
This cooked breakfast is a satisfying start to the day and much lower in fat than the greasy, meaty version of a full English!