Quick Healthy Recipes For You

Archive for April, 2009

Making pasta from scratch can be a great way to make sure that you have fresh pasta using free range eggs freshly ground flour. You can also make a gluten free version if you prefer rather than the plain flour in this recipe.

• The Recipe:
• One and a half cups of flour (sifted finely)
• Make a well in the middle and add two large free range eggs
• Add a very small amount of water if required only
• Knead the dough until it is smooth
• Cover and let it rest for at least half an hour
• Clear a table or bench and firmly attach your pasta cutter.
• Make sure you have a lot of clear space as I discovered when I covered everything in sight with flour and pasta including the cat.
• Put the dough through your pasta machine on the most open setting.
• Each time you put it through, lightly dust with flour and fold it over before you put it through again as this helps it become smooth and elastic. If it becomes too wide, fold in half lengthwise
• Keep adjusting the clicks to the finer setting and keep adding a fine dust of flour each time. You should end up with a fine, silky length of dough to feed through your chosen cutter
• Put the finished length of pasta dough through the cutting part of your pasta maker
• The pasta pictured came out fettucine size. Most pasta machines cut spaghetti and noodle size and there are attachments for other settings.
• Cook it straight away or if you want to store it leave it overnight on a rack or clothes airer until dry.
• If you don’t have a pasta maker use a rolling pin and roll out until you have a fine silky dough and roll up and cut by hand to the size you want.

Click here to visit The Pasta Shop

Are you tired all the time ? Lacking in energy and feeling like you can hardly drag yourself around the day A lot of the foods we eat these days have harmful additives and foods are not as rich in nutrients as they once were so it makes sense to look for quick healthy recipes that you can make easily at home.

Discover for yourself how easy this tomato soup is to make and enjoy it whenever you have fresh tomatoes but you can also use canned. Obviously the freshest tomatoes are best !

Tomato Soup Recipe
Melt a large dollop of butter in a pot, slice up onions and garlic ( this is optional as you may wish to add spring onions at the end) and add a heap of tomatoes - as many as your hunger require.
( If you have a lot of spare tomatoes its a good idea to make extra to freeze) I normally don’t even skin mine as we like the texture.

Add stock - enough to make a thickish soup (or a stock cube if you must use packet ingredients !) but best to add fresh herbs - if you are in a rush just add the sprigs themselves or if you have extra time, chop finely That’s it !!

Serve with large chunks of toasted rustic bread buttered lavishly and congratulate yourself on a super fast and delicious meal that everyone will absolutely love.

Click here to find more quick and healthy easy recipes

Are you tired of eating like a bird? Do you wish you can stop subsisting on cottage cheese, bird seed, and lettuce? Chances are, your body is, too. So if you’re following the latest in the fad diet bandwagon, stop! You don’t need to eat less (or stop eating altogether) to get into shape; you need to eat smarter and better.

Unfortunately, finding quick healthy recipes online has become practically impossible, thanks to misinformation and clever marketing pitches. Many of the dishes labeled ‘quick healthy recipes’ aren’t that at all. You are simply told that they are so you will buy, buy, buy. Well, it’s time you stop buying and it’s time you stop believing everything you’ve read. Most importantly, it’s time you stop eating like a bird.
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Who doesn’t want to eat quick healthy meals? I do, you do. But wanting to eat quick healthy meals is one thing; finding them is another.

You see, many recipes for healthy eating were developed long before soil depletion took its toll on the nutrient content of the fruits and vegetables that make their way to our tables. For instance, potatoes used to be very rich in Vitamin A. Today, you will find very little, if at all, Vitamin A in your potato. The nutrients you think you’re getting from certain plant sources may no longer be present.
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