Wednesday, July 12, 2006
This crunchy cool summer soup is a snap to make and is fat-free!. Take four small zuchinis , cut into thick slices and steam for a few minutes until tender but crisp. Into a food processor, throw in a large handful of fresh mint , four stalks of celery heart (roughly chopped), 1 cup of no-fat Fage Greek yoghurt, 2/3 pint fat-free soy creamer, the zuchini slices and a large tablespoon of mint sauce. Chill. Serves 2-3
For the mint sauce, which is great with lamb, put into a food processor: 2-3 cloves garlic, a large handful of fresh mint, a cup of rice vinegar and sugar to take the edge off...your call. You can play around with the quantities depending on how much of a bite you want by up or down sizing the garlic.
Tuesday, July 11, 2006
This is a quick salad for a hot summer day. I combined 1 tin of salmon with thin slices of fresh fennel ( 2 small), 1 raddichio, 1 green and 1 yellow pepper, fresh chives & dill, salt and pepper plus two cups of penne. I tossed these ingredients with a dressing of 1/3 C freshly squeezed tangerine juice (orange juice would do)whisked with olive oil, 1 tsp honey, 1 TB Lemonaise Lite , 1TB honey mustard. Unlike a vinaigrette I used more juice than olive oil for a lighter dressing...the mayonnaise and mustard gave it more body. Served 3 generously