Eating For Energy

A Page To Visit When You're In Need Of Some Energy Rich Food

Healthy eating and good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases, and promote your overall health

Whenever you're in need of a beautiful, home cooked meal, this is the page for you

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Healthy Recipes

Ingredients

½ cup (125ml) olive oil

1 tsp each cumin seeds, caraway seeds, fennel seeds and nigella seeds

1 tbs brown mustard seeds

24 fresh curry leaves

1 onion, finely chopped

1 tbs finely grated ginger

3 garlic cloves, crushed

600g eggplant, cut into 1cm pieces

2 tbs each curry powder, brown sugar and white vinegar

2 x 400g cans cherry tomatoes

400g can chickpeas, rinsed, drained

½ cup (140g) thick Greek-style yoghurt

Juice of ½ a lemon

1 Lebanese cucumber, thinly sliced into rounds

Mint leaves, to serve

250g basmati rice

4 cardamom pods

2 star anise

Eggplant kasundi warm rice salad

Recipe

1. Heat oil in a saucepan over medium heat. Add seeds and curry leaves. Cook for 2 minutes or until mustard seeds start to pop. Add the onion, ginger and two-thirds garlic. Cook 3-4 minutes until onion has softened. Add eggplant, curry powder and sugar. Cook 8-10 minutes until eggplant has softened slightly

2. Stir in vinegar, half the tomatoes and 1 cup (250ml) water. Bring to the boil. Reduce heat to mediumlow and simmer, loosely covered, for 25 minutes or until eggplant is very tender. Stir in chickpeas and remaining tomatoes

3. For the rice, combine all ingredients with 2 cups (500ml) cold water and 1 tsp salt flakes in a pan over high heat. Bring to the boil. Reduce heat to low, cover and cook, without stirring, for 12 minutes or until water has been absorbed and rice is tender. Uncover and stir with a fork

4. For dressing, combine yoghurt, lemon juice and remaining garlic in a small bowl

5. Place rice in a bowl. Top with eggplant and cucumber. Drizzle over dressing and scatter with mint. Toss to serve