YMCA Healthy Living Magazine, powered by n4 food and health Summer 2017 | Page 11
ELISA ROSSIMEL APD
Through her business, Dietitian on a Mission, Elisa explores the culturally diverse world of food,
uncovering new foods, rediscovering old favourites, and thinking about where they came from,
while learning a little about how they nourish bodies across the globe. To find out more visit
www.dietitianonamission.me or www.n4foodandhealth.com
RECIPES:
QUINOA, SALMON,
HALOUMI AND
DILL PESTO
FRITTERS
by Elisa Rossimel
Fritters are a versatile snack and meal option, as they can be made ahead of time
and are highly portable - making them an ideal inclusion in any summer picnic.
Makes: 12
Method
Ingredients
1 Cook the quinoa in a saucepan according to the package directions.
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½ cup uncooked quinoa (any variety)
415g can of tinned salmon, drained
90g haloumi, grated
1 egg
1 cup fresh dill
½ cup walnuts
¼ cup olive oil, plus extra for
cooking
• Pepper, to taste
Allow to cool slightly.
2 In a bowl, combine the cooked quinoa, grated haloumi, drained
salmon, egg and pepper.
3 Make the pesto by blending the dill, walnuts and olive oil in a food
processor until it forms a paste.
4 Fold the pesto through the quinoa mixture until mostly combined
(some chunks of pesto are nice to leave).
5 Take a small handful of mixture and form patties. Heat a small amount
of olive oil in a frypan, add the patties and cook in batches over a
medium heat for approximately five minutes or until golden. Turn and
cook on the other side for an additional four to five minutes.
NUTRITION INFORMATION PER PATTIE
• Energy: 665kJ /
159 cals
• Carbohydrates: 3.4g
(sugars 0.3g)
• Protein: 9.3g
• Fat: 12.0g
(saturated fat 2.4g)
• Sodium: 252mg
6 Serve immediately or cold, with a salad or a yoghurt dressing.
TROPICANA
SMOOTHIE
by Susie Burrell
A summer twist on a healthy smoothie favourite, the perfect afternoon refresh.
Makes: 1
Ingredients
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½ handful of kale
½ banana
1 kiwi fruit
1 cup of unsweetened
almond milk
• 1 tablespoon chia seeds
Method
1 Blend all ingredients together with
ice and top with the chia seeds.
NUTRITION INFORMATION PER SERVE
• Energy: 753kJ / 180 cals • Fat: 7g
• Carbohydrates: 2g
• Fibre: 11g
• Protein: 6g
SUMMER 2017 YMCA HEALTHY LIVING MAGAZINE
11