Favourite Recipes

SPINACH AND POTATO MASH
1x Potato - peeled and cut into 1x1cm cubes (I use Desiree potatoes)
3-4 frozen spinach cubes (or use 100g fresh).
Milk
Parmesan
Butter
Salt

Boil potatoes until soft to stab with a fork. Microwave/Defrost/Cook spinach. Drain potato water, and throw with the spinach into a tall container. Add some parmesan, a dob of butter and salt to taste. Power stick blend until smooth. Delicious!

BANANA, RASPBERRY & MANGO SMOOTHIE
1 banana

1 handful of frozen raspberries
1/2 mango
2 scoops of icecream

Good dollop of Honey yoghurt or pouring custard (depends on your mood)

Splash of milk
Throw in a blender and turn on high! Yum!!!


LEEK AND POTATO SOUP
4 medium potatoes - peeled and cut into pieces
2 leeks - trimmed and cut into ~ 1cm rounds
1 brown onion - diced
Olive oilVegetable stock cubes/powder
Water
Cream 

Fry up the onion in the olive oil in a saucepan on medium heat until the onion becomes soft and a translucent. Throw in the leek rounds and fry for a further 5 mins until leek becomes soft (you can add a touch of water if the onion starts turning too brown). Add the potato pieces. Add water to just cover the potato and leek. Add stock cubes/powder to the water to taste. Bring to boil and leave until the potato is soft (usually about 30 mins depending on how big you cut the pieces). Take a power stick blender to the saucepan and blend until smooth. Add cream to taste (I use about 125ml) and blend in. 



PUMPKIN SOUP
1 medium butternut pumpkin - peeled and cut into pieces
1 brown onion - diced
1 chili - chopped (seeds removed)
Olive oil
Vegetable stock cubes/powder
Water
Cream 

Fry up the onion and chili in the olive oil in a saucepan on medium heat until the onion becomes soft and a translucent. Throw in the pumpkin pieces and add water to just cover them. Add stock cubes/powder to the water to taste. Bring to boil and leave until the pumpkin is soft (usually about 30 mins depending on how big you cut the pieces). Take a power stick blender to the saucepan and blend until smooth. Add cream to taste (I use about 125ml) and blend in. 

LIQUID PIZZA

1 cup V-8 juice

1/4 teaspoon oregano leaves

1/4 teaspoon parsley

Dash garlic powder

Dash fresh-ground black pepper

Dash Tabasco sauce

Ice cubes

In a small bowl, mix juice, oregano, parsley, garlic powder, pepper and Tabasco. Let stand 10 minutes. Strain juice mixture into ice-filled glass. Makes 1 serving.

Per serving: 63 calories, no fat, no cholesterol, 3 grams protein, 13 grams carbohydrates, 2 grams total fiber, 12 grams net carbs, 7 grams total sugars, 550 milligrams sodium.

Adapted from Dinner Through a Straw (Dethero Enterprises, 1995) by Patti E. Rann Thigpen.

STUFFED POTATO, LIQUID STYLE
1/4 cup milk plus more as needed
1/4 cup condensed cream of chicken soup
1/4 cup sour cream
3 tablespoons grated cheddar cheese
1 tablespoon margarine
1/4 teaspoon onion salt
1/8 teaspoon fresh-ground black pepper
1 medium potato, cooked, peeled and mashed

In a nonreactive saucepan, blend milk with soup and sour cream over medium heat until smooth. Add grated cheese and margarine and stir until both are melted. Add onion salt and pepper.
Place well-mashed hot potato in blender. Add very hot mixture from saucepan and blend 15 seconds. If necessary, add additional hot milk to dilute to desired consistency. Make certain milk is hot so potato does not lump. When diluting, it may become necessary to add more seasonings. Makes 2 servings.

Per serving: 297 calories, 63 percent calories from fat, 21 grams total fat, 48 milligrams cholesterol, 9 grams saturated fat, 10 grams protein, 18 grams carbohydrates, 2 grams total fiber, 474 milligrams sodium, 16 grams net carbs, 4 grams total sugars.

Adapted from Dinner Through a Straw (Dethero Enterprises, 1995) by Patti E. Rann Thigpen.