Honni’s Health Tip:

Drink warm water with the juice of ½-1 lemon upon waking in the morning to kickstart your metabolism for the day.

RECIPES:

 1.  Quinoa Tabouleh & Roast Vegetable Salad (suitable for type all blood types)

 Ingredients :

1 cup of quinoa

½ bunch parsley, chopped coarsely

½ Spanish onion

Juice of ½ lemon

1 lebanese cucumber, cut into small cubes

250g pumpkin, cut into large chunks (blood types B & AB substitute with sweet potato)

4-6 beetroot heads , quartered

2 cloves garlic

100g low-fat feta

1 tbsp Extra virgin olive oil

Extra virgin olive oil spray

Tsp fresh rosemary (optional)

 Method:

Preheat oven to 180c. 

Place pumpkin & beetroot into pot of boiling water for 5mins.  Drain off & place on oven tray lined with baking paper along with the garlic cloves.  Spray with extra virgin olive oil, then sprinkle with rosemary. 

While vegetables are roasting, rinse the quinoa under cold water, then place in a pot with 3 cups of water in a pot on high heat. Bring to the boil then allow to simmer for 10-12mins, stirring occasionally.  The quinoa is cooked once all water is absorbed. 

Then into a large bowl place the quinoa, parsley, spanish onion, lemon juice & cucumber.  Combine then top with pumpkin, beetroot & feta.  Pour the oil over the top & serve.

*Homemade tzatziki can be used as a delicious dressing on top or on side. 

 2.  Tzatziki dip (or dressing)

 Ingredients:

250g low fat greek-style yoghurt (Jalna tastes great)

Juice of ¼ lemon

1 lebanese cucumber, deseeded,  thinly sliced & diced into tiny pcs

1 clove garlic, crushed.

 Mix all the ingredients until well combined.

 Serve as a dip or a dressing.