Embrace tasty, low-carb dishes loaded with healthy ingredients
Broccoli & walnut whip
SERVES 2
The black tahini in this nutritious salad is a rich source of antioxidants.
Ingredients
1 head of broccoli
1 small red onion
A handful of walnuts
3 heaped tbsp natural or coconut yoghurt
4 tbsp black tahini and miso dressing
A handful of pomegranate seeds, to serve
Method
■ Cut the broccoli head into florets, and steam or gently boil for 5 minutes until tender.
Drain and rinse under cold water to prevent the broccoli cooking further.
■ Dice the red onion and roughly chop most of the walnuts, leaving over a few pieces to serve.
■ In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini and miso dressing.
■ Add the broccoli, red onion and walnuts to the bowl with the yoghurt and stir to coat.
■ Plate up and finish with the remaining walnut pieces. Drizzle over the remaining 1 tablespoon of the black tahini and miso dressing and scatter over a few pomegranate seeds.
Broccoli and walnut whip is a source of antioxidants
(Image: Luke Albert)
Smoked salmon & prawn mousse
This fail-safe mousse is packed with protein, anti-inflammatory fats and magnesium – the hormone hero.
Smoked salmon & prawn mousse is light and fluffy
Ingredients
30g ghee or butter
8 large eggs
100ml cream, milk or unsweetened
nut milk
Salt and black pepper, to taste
100g smoked salmon
A small bunch of fresh chives, chopped
2 spring onions
150g cooked, peeled prawns
1 lemon, cut into 4 wedges, to serve
Method
■ Melt the ghee or butter in a frying pan, then crack in the eggs and cook to scramble them. Take off the heat to cool slightly.
■ Add the slightly cooled scrambled eggs, cream or milk, salt and pepper to a blender then combine until smooth and creamy.
■ Add three quarters of the smoked salmon to the blender and pulse until the mixture is speckled with salmon pieces. Mix in the chopped chives, reserving some to garnish.
■ Chop the spring onions into thin slivers then toss evenly into four ramekins.
■ Spoon the egg and salmon mix into the ramekins and allow to set in the fridge for 3-4 hours.
■ Layer the mousse with cooked prawns, slivers of the remaining salmon and serve each with a lemon wedge, with the reserved chives sprinkled over.
TIP: This mousse works well without the prawns, too.
Red velvet smoothie
Nitrate-rich foods such as beetroot optimise cardiovascular health, mental clarity, healing and recovery from injury.
Red velvet smoothie is a delicious healing drink
(Image: Luke Albert)
Ingredients
5-6 wedges of cold, roasted beetroot
A handful of frozen raspberries
2 tbsp cacao powder
400ml unsweetened nut milk
1 tsp mushroom powder
1 tbsp collagen peptides (optional)
1 tbsp maca powder (optional)
To serve
Seeds and crushed nuts of choice
Method
■ Add all the ingredients to a blender and combine until smooth.
■ Finish with some seeds and crushed nuts of choice on top (pecans work well).
Hungry Woman by Pauline Cox (Ebury Press, £27)
Hungry Woman by Pauline Cox (Ebury Press, £27) is out now
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