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7-Day Low Fat/Low Salt Diet Plan by Carolyn Humphries

By Carolyn Humphries

Imagine you've been instructed that such a lot of of your favorite dishes at the moment are off-limits: chocolate, cake, roast potatoes, or no matter what. good, that is the prospect that medical professionals deal out to expanding numbers of sufferers on a daily basis. With this in brain, we commissioned reliable home tasks author, Carolyn Humphries, to plot a healthy dietweight-reduction plan, which got rid of the damaging fats and salt with no removal the entire favorite 'sinful' meals to boot. right here, Carolyn explains the well-being concerns after which, in a seven-day recipe programme, exhibits readers how they could swap their consuming behavior with out sacrificing solid, relaxing, enjoyable foodstuff.

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Jellied Gazpacho Ring Serves 6 • Low Fibre • 50 calories per serving 150 ml/¼ pt/2/3 cup water 20 ml/4 tsp powdered gelatine � cucumber, grated 1 litre/1¾ pts/4¼ cups tomato juice Finely grated rind of ½ lemon 1 small green (bell) pepper, finely chopped 1 shallot, grated Freshly ground black pepper Watercress, to garnish Put the water in a small bowl. Sprinkle the gelatine over and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatine dissolves, or heat in the microwave briefly.

Cook for 1 minute, then drain, rinse with cold water and drain again. Peel the onions. Mix all the remaining ingredients except the parsley in the saucepan with 150 ml/¼ pt/2/3 cup water. Add the onions. Bring to the boil, reduce the heat and simmer gently for about 15 minutes or until tender. Lift out the onions with a draining spoon. Bring the liquid to the boil and boil rapidly for about 10 minutes until reduced by half. Return the onions to the pan and leave to cool. Chill thoroughly. Serve garnished with chopped parsley.

Bring to the boil, reduce the heat, part-cover and simmer gently for about 35 minutes until really tender. Purée in a blender or food processor with the basil and return to the saucepan. Heat through. Serve straight away. Mediterranean Tuna Soup Serves 4 • Fairly High Fibre • 100 calories per serving 300 ml/½ pt/1¼ cups Stock Pot 400g/14 oz/1 large can of chopped tomatoes 1 small red (bell) pepper, grated 185 g/6½ oz/1 small can of tuna in water Freshly ground black pepper 15 ml/1 tbsp chopped parsley 15 ml/1 tbsp chopped basil Put all the ingredients in a saucepan, reserving half the herbs for garnish.

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