Blackberries , low-fat yogurt, and 1 tsp of honey.
Light meal or snack:
Tossed Green Salad (with French Dressing)
The classic tossed green salad provides a wonderful way to feast on the green leaves that are so important for a healthy diet. Choose as wide a range as possible-different kinds of lettuce, oak leaves , cos, iceberg, and butter-head, young spinach or beet greens, and tender young dandelion leaves. They should be thoroughly dried: there’s nothing worse than a watery salad. Salad-spinners do the job effortlessly for you and seem to us almost as essential a kitchen gadget as a sharp knife. Put the well-dried leaves in a large bowl, torn-not-cut-into manageable pieces.
At this point there are two schools of thought. One school maintains that the oil should be added first, and the leaves tossed gently several times until filmed with the oil. Only then should the lemon juice or vinegar, and the other ingredients such as salt, pepper, chopped garlic, and so on, be added. The other school mixes up the dressing and adds it all in one go. If you’re pushed for time, it’s certainly easier to keep a quantity of dressing ready-made in the refrigerator. The choice is yours.
3 tbs olive oil
1 tsp lemon juice
2-3 spring onions, very finely chopped
freshly ground black pepper
Combine the ingredients in a cup or jar, then stir or shake vigorously
Pasta with Cauliflower and Broccoli sauce
500 g/1 lb green broccoli florets, or 250 g/8 oz each cauliflower and green broccoli florets
4 tbs olive oil
1 medium onion
1 tbs pine nuts
1 tbs raisins, previously soaked in water for a couple of hours
salt and pepper
Thoroughly wash the cauliflower or broccoli and break into small florets. Slice the onion. Heat the oil in a pan and soften the onion in it. Add the pine nuts and raisins. Cook the cauliflower or broccoli in a panful of lightly salted water (enough to cook the pasta in afterwards), until tender but still chewy. Drain-reserving the water-and add to the raisins, onion, and pine nut mixture. Season to taste. Cook the pasta in the broccoli water.
A wholewheat roll or a slice of wholewheat bread.
red and yellow sweet peppers
cauliflower or broccoli
A dish of cleaned and trimmed raw vegetables, served with a savoury dip, can be almost a meal in itself. Serve a selection of the suggested ingredients with one of the following dips.
Wash and deseed the red and yellow peppers, then cut them into strips. Chop the washed carrots into fingers. Slice the cucumber into batons. Separate the cauliflower or broccoli into florets. Wash and trim the radishes, spring onions, and cherry tomatoes (these can be left whole).