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Heart Health

05 May 2010

Entertain the heart smart way

Festive dinners don't need to be bad for your heart. Dieticians Julie Christie and Dianne Ivison show you what to serve.

Festive dinners don't need to be bad for your heart. Dieticians Julie Christie and Dianne Ivison show you what to serve.

  • 1 Packet frozen mixed berries
  • 1.5 Liter soda water
  • 1.5 Liter Sprite Zero
  • 1 Liter Woolies concentrated berry juice
  • Ice blocks
  • Lemon slices and fresh mint for garnish

  • 1 Packet of frilly lettuce
  • 2 Chopped tomatoes
  • ¼ Cucumber
  • ½ Avocado pear
  • ½ Packet mange tout
  • 1 small butternut
  • Pecan nuts to garnish


1. Arrange salad vegetables in salad bowl.
2. Wipe the skin of the butternut with olive oil and roast in the oven at 180°C on the rack until soft inside (approximately 45min).
3. Dice the roasted butternut, leaving the skin on, and arrange on top of the salad ingredients.
4. Dice the avocado pear and arrange with the roasted butternut.
5. Garnish with pecan nuts.
6. Serve with balsamic vinegar or fresh lemon juice as a dressing, if needed.

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, washed and chopped
  • ¼ cup mild pepperdews, roughly chopped
  • tub Ricotta cheese, crumbled
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

  • Grated rind and juice of 1 orange
  • 30ml strawberry or blackcurrant jam
  • 350g mixed fruit and berries (strawberries, gooseberries, raspberries, blueberries, red currents, black and green grapes which have been halved and seeded, and orange segments)
  • 250ml buttermilk or low fat evaporated milk
  • 175ml Bulgarian yoghurt
  • 10ml honey

 

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