menu.png

Low-Carb Stuffed Mushrooms with Broccoli & Sunflower Seed Salad Recipe

This is a lovely, low-carb vegetarian recipe which is a perfect light meal, and a great source of protein and calcium. Broccoli salads can be a bit dull, but trust us, combined with sunflower seeds, pepper and a dressing, it makes a tasty accompaniment.
 

Low-Carb Stuffed Mushrooms with Broccoli & Sunflower Seed Salad

 
Serves: 2

Preparation time: 15 minutes

Cooking time: 20 minutes
 

For the stuffed mushrooms

2 large mushrooms, stems removed
2 shallots, finely chopped
1 garlic clove, crushed
4 chive stalks, finely chopped
60g/2 ¼ oz mozzarella cheese, grated
freshly ground black pepper

For the broccoli and sunflower seed salad

½ red onion, finely chopped
½ red pepper, deseeded and finely chopped
1 tbsp balsamic vinegar
2 tsp agave nectar
2 handfuls of small broccoli florets
2 tbsp sunflower seeds
2 tbsp mayonnaise
1 tsp apple cider vinegar
 

1. Preheat the oven to 180c /350f/gas 4. Put the mushroom caps, gill-side up, on a baking tray. Mix together the shallots, garlic, chives and mozzarella, then season to taste with pepper. Spoon the mixture into the mushrooms and pat down, then bake for about 20 minutes until golden.

2. Meanwhile, put the onion, red pepper, balsamic vinegar and 1 teaspoon of the agave nectar in a non-stick saucepan over a medium heat and cook, uncovered, for a few minutes until softened slightly. Add the broccoli and sunflower seeds and cook for a further 1 minute to warm through. Leave to cool slightly. Mix together the mayonnaise, cider vinegar and the remaining agave nectar, then stir into the broccoli mixture.

3. Serve the baked mushrooms hot with the broccoli salad.

 

Nutrition notes per serving:

• Calories: 284kcals
• Fat: 20g
• Carbohydrates: 16g

 
 

If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer. Out in April – just in time for summer.

New Low Carb Diet recipes

“Groundbreaking recipes for healthy, long-term weight loss”

The New Low-Carb Diet by Laura Lamont

160 pages • Illustrated • £12.99

AUS $24.99 NZ $30.00

Order now with free UK postage! 

 

 

7 yoga poses for a relaxing evening

7 yoga poses for a relaxing evening
 
A relaxing evening yoga sequence, to help you wind down and relax for the new week

Wind down your weekend with this relaxing asana sequence from yoga expert Stephen Sturgess. Find a quiet spot, put on some relaxing music, and clear your mind for the week ahead (don’t forget to do some light stretching beforehand). You can use this sequence any time you need to de-stress and clear your mind. The best bit is, you don’t need to be a yoga-fanatic, just give it a go and see the difference it makes.

‘The sequence of yoga postures that follows will help you to unwind from your daily activities by freeing tensions from your body, awakening energy in your spine and increasing the blood circulation to your brain to both vitalize and relax you for meditation. Breathe deeply and smoothly in and out through your nose, unless otherwise stated.’

 

1) Upward Thunderbolt Pose – Urdhva Vajrasana

a) Kneel on the floor, with your buttocks on your heels, your hands on your thighs and your body upright but relaxed (below)

 

b) Inhaling, raise both your arms above your head, stretching your spine slightlyback, and expanding your chest to open your heart and lungs. Look toward your hands, hold for five breaths, then release.

 

2) Hare Pose – Shashankasana

A relaxing evening yoga seqeunce

Exhaling, bend your body forward, reaching your arms in front of you and resting your forehead on the floor. Keep your buttocks on your heels if you can. Hold for five breaths, then release.

 

3) Cobra Pose – Bhujangasana

A relaxing evening yoga sequence - the cobra pose

Lie down on your stomach, resting the tops of your feet on the floor. Inhaling, press your hips into the floor and raise your upper body, supporting yourself with your hands under your shoulders, elbows tucked in. Arch your back slightly and look up, pressing your shoulders down and back. Hold for five breaths, then release.

 

4) Downward Dog – Adho-Mukha-Svanasana

Relaxing yoga sequence, downward dog pose

Exhaling, tuck your toes under, straighten your arms and legs, and raise your hips high. Push your heels into the floor and your buttocks into the air. Relax your head between your arms and direct your gaze toward your knees. Hold for five breaths, then release.

 

5) Cat Pose – Majariasana

a) Come down onto all fours, aligning your knees directly under your hips and your hands directly under your shoulders, with your back in a relaxed straight line.

Relaxing evening sequence, the cat pose (step 1)

b) Inhaling deeply, arch down your lower spine and extend your head, neck and chest upward. Push down through the hands to lift your upper spine and look directly ahead.

Relaxing evening sequence, the cat pose (step 2)

c) Exhaling, tuck your tailbone under, draw your abdomen in, bow your head to look toward your navel and arch up your whole spine.

Relaxing evening sequence, the cat pose (step 3)

d) Repeat the arching down (Step b) and arching up (Step c) movement five times in total.

 

6) Child’s Pose – Balasana

Relaxing evening sequence, the child pose

Inhale as you sit back on your heels. Exhale as you fold your upper body forward to rest your forehead on the floor if you can. Rest your arms by your sides, palms facing upward. Take your attention inward and focus your awareness on your breath. Rest here for ten breaths, then very slowly sit up into Thunderbolt Pose (see part a of the first exercise).

 

7) Corpse Pose – Shavasana

Relaxing evening sequence, the corpse pose

If you are finishing your practice here, lie down on your back with your head, neck and spine in a nice straight line, your feet a comfortable distance apart and your arms slightly away from the sides of your body, palms facing up. Let your feet fall loosely to the sides and remain completely still. Close your eyes and relax your whole body. Maintain the inner focus of your mind by being aware of the natural rhythm of your breathing. Remain here for as long as you feel the need.

 

Anyone can benefit from Stephen’s expert guidance in Yoga Meditation, which offers a wide range of yoga postures, purification practices, breathing and meditation techniques, which will help you develop a supple body and a clear contented mind.

£12.99

Order your copy with free UK postage here

 

 

 

Get the most from your weekend

tips to make the most of your time off
Everyone is counting down to the weekend, but do you feel refreshed enough on Monday morning? Michael and Jessica Hinz show you how to make the most of your weekend.

‘For anyone who works from Monday to Friday, weekends seem to take forever to arrive. Then from Friday night, time flies and before you know where you are it’s Monday morning again. If you try to pack in all the things that you haven’t had time to do during the week, there’s a danger of those precious two days bursting at the seams.

You’ll probably want to see friends or relatives. If you have children, you’ll also want to spend some quality time with them (especially if they’re usually asleep by the time you get home from work during the week), as well as with your partner. You may have leisure interests to pursue. Then there are regular chores, such as cleaning,laundry and ironing, and perhaps some home maintenance projects…

However, if your weekend becomes ruled by never-ending to-do lists, you may find yourself going to work on Monday morning more tired than you were on Friday evening, and so your break won’t have carried out its function of refreshing you for the week ahead.

 

Learn to make the most of your weekend

Schedule into your weekend at least one or two periods of slower time, giving you 10 to 15 per cent more time than you think you’ll actually need. If you finish the activity sooner, so much the better: you’ll have time for a coffee or a chat. If you’re rushing somewhere immediately after an early breakfast, make sure that you get some relaxation time later in the day – perhaps idly reading your paper after lunch instead of in the morning.

Mark the weekend out as special and do things that are a little unusual. For example, you could take the opportunity to explore some of the areas of your neighborhood that you don’t know well. Many of us have tourist or leisure sites on our doorsteps that we assume are of more interest to visitors than to locals – but why should this be so?

Weekends are for chores and for parenting, as well as for leisure. Efficiently attending to tasks will give you a satisfying sense of jobs well done and make you feel that you deserve any idle time or treats afterwards – which perhaps is a good reason for scheduling the tasks for Saturday mornings. To be efficient, prepare for your chores during the working week by doing any necessary shopping in advance. A big shopping expedition is a feature of many people’s weekends, but with a little ingenuity (including use of the Internet) you can avoid this.

Saturday night is a prime time for giving a dinner party, and many hosts find that they spend the whole day preparing: devising the menu, tidying up, shopping and cooking. With a little forethought some of these tasks can be done in advance, leaving you with more energy to enjoy the party. Many choose to be ambitious with their cooking, not because they enjoy it, but because they believe that they have to make a special effort for friends. That’s fine, but make sure that you don’t overstretch yourself and compromise your own enjoyment of the evening.

No matter how well you balance your weekend, there may be times when you suffer from “Sunday evening syndrome” – characterized by anxieties about the week ahead and difficulty getting to sleep. Often we go to bed on Sundays earlier than on Fridays and Saturdays, but it can be tricky to reset our body clock to working time. On Sunday evening your priority should be to unwind. Do something gently enjoyable. Don’t go to bed until you feel tired: prepare yourself for sleep by doing something that relaxes you.’

 

Learn to Balance Your Life equips you with everything you need to find fulfilment in all areas of your life: identify your priorities and allow enough time for them; maximise your finances; use your work and leisure time enjoyably and profitably; and make your home a calming yet energising place to live.

Order your copy with free postage in the UK 

 

 

 

Berry Cream Blitz Juice Recipe

 

On Monday, we invited you to Spring Clean your body with a fantastic weekend juice detox (and if you didn’t get the invite, there’s still time to follow the two day programme).

To help you keep the detox going, try Christine’s Berry Cream Blitz recipe. This satisfying juice keeps hunger pangs at bay. Rich in protein and essential fats, it provides a super-dose of nutrients to support your metabolism. The pectin in the berries helps stimulate digestion, while flaxseed oil boosts your intake of essential fats to aid weight loss.
Berry Cream Blitz Juice Recipe

½ lemon, peeled or 2 tbsp lemon juice
250g/9oz seedless red grapes or 150ml/ 5fl oz/scant ²⁄³ cup red grape juice
200g/7oz frozen mixed berries
1 tsp tahini
1 tsp flaxseed oil
125ml/4fl oz/ ½ cup water

Juice the lemon and grapes, then place the juice in a blender with the remaining ingredients. Process until smooth.

 

Health Benefits of the Berry Cream Blitz

Tahini is made from sesame seeds and provides plenty of calcium, magnesium, zinc,
selenium and vitamin E, which all support detoxification. The berries and grapes are packed with antioxidants to fight damaging free radicals in your body.

Nutritional analysis per serving: Calories 259kcal • Protein 5.7g • Carbohydrates 49.8g (of which sugars 45.9g) • Fat 5.9g

 

Do you want to kick-start your weight loss for the summer? Feel sluggish after your winter hibernation? Try a weekend detox to Spring Clean Your Body – start your two-day plan here

 

 

Express Pepper-Crusted Tuna with Bean Compote – ready in 25 minutes!


 

For most of us, time is something we never seem to have enough of. We’re so wrapped up in the hustle and bustle of our busy lives that cooking often becomes an afterthought – it’s tempting just to grab a takeaway or buy something to pop in the microwave. But producing a quick, nutritious meal needn’t take an age or be complicated, and it can certainly be enjoyable… fast food can be fun food!

Take this pepper-crusted tuna steak for example; it’s reading in just 25 minutes, and served alongside the bean compote it makes for a complete and healthy meal! Tuna has a meaty texture that works really well with the crunchy peppercorn coating. The sugar tempers the heat of the pepper a little, so don’t be tempted to leave it out.

Pepper-Crusted Tuna with Bean Compote and Couscous


Serves: 4
Total Time: 25 minutes
 
300g/10 ½ oz/heaped 1 ½ cups couscous
500ml/ 17fl oz/2 cups hot vegetable stock
4 handfuls of trimmed fine green beans
1 handful of cherry tomatoes, cut in half
1 handful of pitted black olives
2 garlic cloves, crushed
135ml/4 ½ fl oz/ generous ½ cup olive oil
2 tbsp balsamic vinegar
4 tuna steaks, each about 200g/7oz
2 tbsp coarsely ground black peppercorns
1 tsp muscovado sugar
 
1. Put the couscous in a bowl and pour the hot stock over to cover. Stir, cover, and leave to stand for 5–6 minutes until the stock is absorbed. Fluff up the couscous with a fork, then set aside, covered.

2. In the meantime, blanch the beans in boiling salted water for 2 minutes. Drain and rinse under cold running water. Transfer to a saucepan and stir in the tomatoes, olives and garlic. Pour in 6 tablespoons of the olive oil and the balsamic vinegar, then warm over a low heat for 4–5 minutes.

3. In the meantime, brush the tuna steaks with a little of the remaining olive oil. Mix the ground peppercorns and sugar together and press firmly over both sides of the tuna to coat.

4. Heat the rest of the oil in a griddle pan over a medium-high heat. Griddle the tuna for about 2 minutes on each side until seared but still slightly pink in the centre (the exact cooking time will vary depending on the thickness of the steaks).

Serve the tuna with the bean compote and couscous.
 

175 delicious dishes you can make in 30 minutes or lessWho’d have thought that in less than thirty minutes it’s possible to roast red mullet and serve it with a chilli and garlic vinaigrette, bake a cherry tomato clafoutis, or rustle up a thai chicken curry? These are dishes that are sure to be popular family meals, yet will also go down well at any dinner party.

You can find them all in Express Meals, with full-meal recipes that take just five, ten, fifteen, twenty, twenty-five and thirty minutes to make.
Order Express Meals to takeaway with free postage in the UK 
 

 

 

Easter Egg Pies with Spring Greens

Spring greens are in season so try this easter egg pie recipe to make the most of this versatile vegetable
 

It will be no surprise to hear that spring greens are in-season now, so don’t let chocolate eggs steal the show this Easter! These brilliant Easter Egg Pies are based on the Greek Easter pie, which is filled with foraged wild greens, and traditionally celebrates the arrival of spring. For a change, I’ve hidden an egg in the centre of each pie. You could use a deep muffin tin for the pies instead of pudding basins. A perfect complete, nutritious food encased in a convenient, individual package, the egg is a marvel of versatility and for very little expense.

If you are able to go out for a spot of foraging in the spring sunshine, keep an eye out for nettles. Try and get them in spring, when the leaves are young and tender. Wearing thick gloves and using scissors, gather the youngest leaves and, as the season progresses, only pick the tips – the older leaves can be bitter. Gather nettles away from roads, wash well before cooking and enjoy this herby, nutritious leaf – a good source of iron, vitamins A and C and a surprisingly generous amount of protein.

And if you can’t get nettles, try the Easter Egg Pies with rocket or chard.
 

Easter Egg Pies with Spring Greens

Serves: 4

Preparation time: 20 minutes

Cooking time: 55 minutes
 
60g/2 oz butter, melted
5 small eggs
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
260g/9 oz greens, such as nettles, rocket and chard, stalks removed, leaves shredded
250g/9oz/2 cups curd cheese
4 tsp thyme leaves or 2 tsp dried thyme
½ tsp freshly grated nutmeg
8 sheets of filo pastry, 30 x 26cm/12 x 10½in
sea salt and freshly ground black pepper
 
1. Preheat the oven to 190°C/375°F/Gas 5 and brush four deep metal pudding basins (about 200ml/7fl oz/scant 1 cup) with some of the melted butter. Hard-boil 4 of the eggs, then refresh under cold running water, peel and leave to one side. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and fry for 8 minutes until softened and starting to colour. Stir in the garlic and cook for another 2 minutes, stirring regularly.

2. If using nettles, wash them well and cook in a pan with no extra water for 4 minutes to neutralize the sting. Drain well, pat dry and tip into a large bowl with the onion mixture. Stir in the remaining mixed greens, curd cheese, thyme and nutmeg. Lightly beat the remaining egg and add to the bowl, season well with salt and pepper and stir until combined.

3. Lay out 1 sheet of the filo, brush half with butter and fold in half to cover the butter-coated part. Carefully press the filo into one of the prepared basins, leaving the excess pastry overhanging. Repeat with a second sheet of filo, then put it across the first sheet and press it into the basin to make a pastry case, again leaving an overhang.

4. Put a large tablespoonful of the greens mixture in the base of the pastry-lined basin and put a peeled hard-boiled egg upright in it. Spoon the greens mixture around and on top of the egg, pressing down with your fingers and filling the basin to the brim. Brush the overhanging pastry with more melted butter and fold it over the filling, scrunching to seal the top. Brush with more butter, then repeat to make 4 pies. Put the pies on a baking sheet and bake for 30–40 minutes until golden and crisp. Leave to cool slightly in the basins, then carefully turn out. If the pastry shells are a little soft, return the pies to the oven for another 5 minutes to crisp up.

Beetroot is still in-season, so take a look at these 3 simple recipes for this under-appreciated vegetable
 

cheap vegetarian recipes from VeggienomicsDiscover a world of exciting vegetarian dishes that won’t cost the earth. Find ways to cut down on the cost of your weekly shop without compromising on quality, or on taste. Welcome to the principles of Veggienomics

Packed with mouth-watering recipes and ingenious money-saving tips throughout, Veggienomics is the smart guide to eating well while watching the pennies.
 

Veggienomics is available from June 1st, but you can pre-order it now.

 

 

Home