1 cup cooked brown rice
500g tofu
1/2 cup wheat germ
1/4 cup ground almonds
Tabasco sauce, to taste
Method: Thoroughly mix rice, wheat germ and Tabasco in blender. Add tofu, but do not over process. Form into balls and refrigerate to firm. Bake on lightly-greased tray for 30 minutes, at 180°C. Turn during cooking. Serve with green salad.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.27.
Showing posts with label wheatgerm. Show all posts
Showing posts with label wheatgerm. Show all posts
Saturday, July 16, 2022
Sunday, June 12, 2022
Mushroom Pate
2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce
Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce
Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.
Monday, May 16, 2022
Muesli Scones
1 cup SR flour
1 cup Muesli
TONE skim milk
Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.
Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits
Method: Mix all together and store in air-tight containers.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.
1 cup Muesli
TONE skim milk
Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.
Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits
Method: Mix all together and store in air-tight containers.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.
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