Thai Green Curry

Get ready for this quick and delicious dinner.


PREP TIME: 15 minutes
COOKING TIME: 25 minutes

2 tbsp vegetable oil
1 onion, cut into 8 wedges
1 green bell pepper, cut into
8 wedges
1 stalk lemon grass, bulb only
1 tsp fresh ginger, chopped
3 tbsp Thai green curry paste
2 kaffir lime leaves
600 ml coconut milk
150 ml water
6 mushrooms, sliced
1 carrot, sliced
1 aubergine, sliced
½ head cauliflower, diced
½ head broccoli, diced
1 tbsp parsley, chopped
a pinch of salt
1 lemon, juiced
a few fresh Thai basil leaves
a few fresh cilantro leaves
a few lemon wedges, for garnish

1. Place a large, deep skillet over medium heat and coat with the vegetable oil.
2. Saute the onion and green pepper for three minutes.
3. Add the lemon grass, ginger, Thai green curry paste and kaffir lime leaves. Stir for two minutes.
4. Pour in the coconut milk and water. Lay the pieces of mushrooms, carrot, aubergine, cauliflower, broccoli and parsley in the mixture to poach. Add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.
5. Squeeze in the lemon juice. Shower with basil and cilantro leaves. Serve in dinner bowls with lemon wedges and rice.


The amazing effects of Green Tea

image A cup of green tea has powerful healing properties and is a soothing accompaniment to any meal. Look at the magic it can do.

The buzz around this ancient beverage has been doing the rounds for quite a while now. At first sip, green tea definitely cleanses the palate, but it’s true power comes from the antioxidants it contains. In fact, you could call it the King Kong of antioxidants.

Green tea is chock-full of cathechin polyphenols, mainly epigallocatechin gallate (EGCG), which is its main fighting ingredient. It’s believed that EGCG prevents cancer by targeting cancerous cells. It also lowers LDL (bad) cholesterol levels, prevents the formation of abnormal blood clots that cause heart attacks or strokes, prevents inflammation in rheumatoid arthritis, builds up the immune system and provides resistance to various infections. Whew! That’s one powerful ingredient.

Here’s a simple iced green tea preparation to get you started in your fight to stay healthy.

Green Gingerina
Prep time: 20 minutes
Serves: 6

2 cups of water
low-calorie sweetener to taste
1 tsp ground ginger
1 1/2 tsp grated lemon peel
6 green tea bags
4 tsp fresh lemon juice club soda
12 ice cubes
a handful of mint leaves for garnish

1. Put the water, sweetener, ground ginger and lemon peel in a medium saucepan and bring to boil over medium heat for about seven to eight minutes.
2. Remove from heat and add the green tea bags. Leave the bags undisturbed for 10 minutes.
3. Stir and add the lemon juice. Refrigerate for one to two hours.
4. To make a cup of iced tea, pour the concentrate into a glass till it is one-fourth full. Then top it up with club soda. Add ice cubes and garnish with mint leaves.

Herb Potato Salad

Try cooking something really quick and delicious for dinner tonight.


PREP TIME: 15 minutes
500 gm potatoes, boiled, peeled and cubed
100 gm green capsicum, chopped
100 gm red capsicum, chopped
100 gm yellow capsicum, chopped
1 onion, chopped
2 tsp salt
1 tsp pepper
3 tbsp vinegar
150 ml mayonnaise
50 gm mixed herbs (rosemary, thyme, sage), chopped

1. In a large bowl, mix the potatoes, capsicums and onion along with the salt and pepper.
2. Blend the vinegar, mayonnaise and mixed herbs together. Add to the bowl and mix well to combine flavours.
3. Cover and refrigerate. Serve thoroughly chilled.

I am sure you will like it.