Watermelon Salad

Watermelon Salad

Watermelon salad is an intriguing summer salad, cool and refreshing. This is a very light and filling salad and goes very well with grilled meat fish or even veggies. Watermelon is definitely a fun food to enjoy during summer. The bright red triangular wedges packed with sweet juices are not only eye pleasing but full of healthy nutrients. Many of us think watermelon as a great snacks but when you will come to know about it nutritive value you will give it a star place in your menu.

Now count the healthy facts, watermelons are excellent source of Vitamin A which help to maintain the eye health, Vitamin C which strengthen your immunity, prevent cell damage and Vitamin B6 which helps to convert protein into energy and helps in brain function. In this salad we are also using toasted pumpkin seed which is high in calories but on the positive side pumpkin seed are rich in mono -unsaturated fatty acids (MUFA) that helps lower the bad cholesterol. Research shows that Mediterranean diets which are rich in MUFA prevents coronary artery diseases.

Other than this pumpkin seeds are also packed with fiber, vitamins, minerals and various healths promoting antioxidant. Pumpkin seeds are good source of vitamins like B- complex and vitamin B-6 and folates. It is also good source of copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Consumption of pumpkin seed boost the immune power of our body. Today we are taking this two healthy ingredients water melon and pumpkin seed and making a very appetizing salad.

Ingredients:

• Watermelon 1 deseeded cubed or scoop balls
• Onion 1 small finely slice
• Simple syrup ¼ cup
• Olive oil 1tbsp
• Lemon juice 2 tbsp
• Ginger juice 1tsp
• White pepper ¼ tsp
• Black salt to taste
• Crumbled feta cheese ¼ cup
• Pumpkin seed (toasted) 1 heaping tbsp
• Walnut 8 to 10 chopped
• Fresh mint leaves 1 tbsp chopped

Procedure:

Cut the watermelon in triangles and then with a small fruit scooper scoop small deseed scoop. Take them in a bowl. Now in bowl mix simple syrup, olive oil, lemon juice, ginger juice, white pepper, black salt. Mix well. Now mix half of the vinaigrette with water melon and sliced onion. Place it on a serving bowl now sprinkle crumbled feta, toasted pumpkin seed, walnut and mint leaves and then drizzle rest of the vinaigrette. Have it as healthy snacks or serve it in a brunch with grilled fish or meat. I am sure you will love it.

Sweet Potato Soup

Sweet Potato Soup

Starchy vegetables have a long history of being used to make tasty and nutritious soups. Potatoes, pumpkin, butternut squash, zucchini, peas and beets are all main ingredients for soups all around the world. One of the most overlooked starchy vegetables is the sweet potato, which is a shame because it is full of flavor and goodness.

To be clear, I am talking about the sweet potato that is also sometimes referred to as a "yam". True yams are not often found in North America, but the confusion arises because there are two common varieties of sweet potato. First, there is a harder variety with a yellow interior, and a softer orange type. The orange ones that are sometimes called yams are my favorite, and they are best ones to use in this soup.

Sweet potatoes have a much more complex blend of starches and sugars, and because of this they benefit greatly from the carmelization that takes place in the roasting process. Their natural sweetness gets intensified and the overall flavor becomes richer. If it sounds like it will turn this recipe into a dessert, don't be fooled: even savory flavors get better when roasted.

To start making this soup, preheat your oven to 400 degrees Fahrenheit. Clean two or three large sweet potatoes and poke some holes in them with a steak knife or something similar. (Don't peel them.) Place the sweet potatoes in a baking dish and roast them for about an hour or so. They'll be soft to the touch when they are done, and they will probably be leaking an orangey liquid. Let them cool, and then peel the skins off (they will come off very easily if they are done.) You can roast the sweet potatoes ahead of time and use them later, or you can start the next process when you pull them out of the oven.

The next step is to thinly slice a large onion. Heat up a small amount of butter and olive oil in your soup pot and add the onion and a bit of salt. Slowly cook the onions until they become golden brown, but don't allow them to burn. The darker the onions get, the more they are getting carmelized, just like the sweet potatoes. This will really enhance the flavor of the soup. (Note: if you like, you can add a few cloves of garlic for even more flavor.)

Chop up the cooked sweet potatoes and add them to the pot. Mash them up a little, then add about 4 cups of chicken stock, or whatever broth you prefer. Bring the soup to a boil, then reduce and cook until it reaches a desirable consistency. Use an immersion blender to puree the soup. Add up to half a cup of heavy cream, and a dash of nutmeg, and you're done!

Here are the ingredients listed again for convenience:

• 2-3 large sweet potatoes;
• 1 large onion;
• 1-4 cloves of garlic (if desired);
• butter and/or olive oil;
• salt;
• 4 cups chicken stock or some type of broth;
• half a cup of heavy cream;
• nutmeg (or try some allspice and cayenne for a spicy version)

I hope you enjoy this recipe as much as I do!

Chicken Caesar Salad

To start make the croutons and the salad dressing and put to one side.

Instructions.

Really really quick fake croutons.

• Take two slices of shop bought bread chopped roughly into cubes. You can use stale bread or fresh. I keep my bread in the freezer as I can never eat a loaf quick enough! It defrosts in the microwave on full power for about 20 seconds per slice.
• I like to add a few squashed cloves of garlic to my pan to flavour the croutons. You could alternatively add garlic salt/garlic powder/dried herbs or fresh herbs.
• Put the pan on the stovetop and turn the heat onto medium wait for the pan to warm up a little add the oil or butter and then add the bread. Move the bread around straight away so as to make sure it is evenly coated with the fat. Keep moving the bread in the pan until it is golden brown. Add some more oil or butter if the pan starts smoking. Only a little bit of oil though, you don't want soggy croutons!
• Add to any salad or soup just before serving.
• These can be stored in a an airtight container for up to a week.

Low fat homemade caesar dressing.

I know essentially that most salad dressings are probably wheat and gluten free. However you would be surprised where wheat and gluten can and will be sneaked into the most innocent of food stuffs. I have found over the years that if make my own food and sauces then I know exactly what ingredients are in my food. It also means a lot less time reading labels in the shop as as well! Then I know there is no danger of accidentally eating some wheat or gluten and suffering the terrible consequences.

I have found that when you make your own salad dressings it takes minutes, costs less and wait for it, tastes better.

Instructions.

• Put the yoghurt or buttermilk into a bowl.
• Slowly add the lemon juice according to your taste.
• Finely chop or crush a garlic clove and add to mixture.
• Season with salt and pepper and a glug of good olive oil.
• Adjust seasoning according to taste. I like mine with a real lemony kick and lots of pepper.
• I also like to sneak in a cheeky splash of anchovy sauce by Geo Watkins.
• No one will ever guess low in fat.

Chicken caesar salad.

Instructions.

• Chop and wash the lettuce, pat dry.
• Fry bacon until crispy. Leave to cool. Crumble with your hands or chop roughly with a knife.
• Cut the chicken into strips and fry for 7-10 mins. I cook mine in a big wok and keep the chicken moving all the time. If you are grilling the cooking time may be a bit longer. Cook the chicken until the juices run clear and there is a slight browning. Try to make sure it is not dry and overcooked.
• Coat the lettuce in the homemade dressing. Add the chicken, anchovies, bacon or bacobits, shaved parmesan and last but not least croutons.
• This is how I like mine but you could keep it simple and just have the chicken, lettuce, croutons and parmesan with the dressing.

Eat and enjoy.