September 13, 2007
Eat Healthy! Issue #017 13 September 2007
The regular newsletter from Healthy Eating Made Easy
This month there's a chance for YOU to contribute to the site, some new recipe pages, and in this newsletter, a lovely light Asian Chicken Salad recipe.
New on Healthy Eating Made Easy
September always feels like a new beginning, as the summer draws slowly to a close, and kids go back to school. It's a time when many of us - me included, and maybe you? - resolve to lose a little weight before the gastronomical onslaught of Thanksgiving for those in the USA, swiftly followed by, dare I mention it so soon, Christmas.My page on Eating Healthy to Lose Weight has been popular ever since it appeared on the site, and now I've added a fun new feature - YOU can add your favorite healthy weight loss tip, which will appear as a new page on the site where people can comment on it.
Take a look on this page: Weight Loss Tips. You can use the form to submit your own tip, or click down the page to see the tips and comments that other people have already submitted. You can add a comment to these tips as well, if you like.
Also new on the site are some delicious low fat Pasta Recipes supplied by my Italian friend Magda, and a tasty Olive Oil Cake Recipe, which is delicious with seasonal stewed plums.
In response to your requests, from now on, ingredients in new recipes on the site will be shown in list form, rather than within the method, which will make the recipes easier to make and enjoy.
Asian Chicken Salad
The dressing in this easy salad is simply delectable, with an appetising tang of fresh herbs, lime and ginger. Because it uses the food processor, you have to make a generous quantity otherwise the ingredients won't cover the processor blades. You won't need to use it all in the recipe, but it's also good drizzled over boiled new potatoes or other vegetables. If you prefer a lower fat version, use 2-3 tbsp oil, 5 tbsp soy sauce and 1 tbsp water instead.
For the dressing
1 small bunch fresh mint, leaves picked off stalks
1 small bunch flat leaf parsley
1 generous bunch fresh coriander
2 cloves garlic, roughly chopped
2.5cm/ 1 inch piece of fresh ginger, peeled and chopped
4 tbsp soy sauce
juice of 2 limes
1/2 - 1 tbsp runny honey
5-6 tbsp sunflower or light olive oil
For the salad
50g per person wholegrain rice
1 small chicken breast per person, cooked and torn into pieces
Method
Boil the wholegrain rice gently until tender, 25-30 mins, drain well and refresh under cold water. Drain again and leave to cool.
Place all the dressing ingredients except the oil into a food processor and process until thoroughly chopped. While processing, pour in the oil in a thin stream, adding enough to form a silky emulsion.
Mix the cooled rice and torn chicken together in a bowl, then stir through dressing to taste, reserving remaining dressing to use in another dish.
Calling webmasters and bloggers...
If you own a healthy eating site, or blog on these subjects, do consider adding a link to my site. This page shows you how.
Do you like this newsletter?
Comments, suggestions, recipes to share? I'd love to hear them, so do get in touch.
Enjoy the abundance of autumn - and Happy Healthy Eating!