Healthy Cooking Class at the Chef Studio In SHA Wellness Clinic .

Home / Healthy Cooking Class at the Chef Studio In SHA Wellness Clinic .

The Sha Academy offers Healthy Cooking Classes which i participated in and i learnt some really good healthy yet edible recipes and i am so excited to share one of them .

Eating healthy is so important and i have adapted this healthy eating since post pregnancy after gaining 26 kilo it was no joke but to put myself on a strict diet .And at SHA its all about healthy eating .

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One of the few dishes I learnt  at my stay at SHA WELLNESS CLINIC is the QUINOA TABBOULEH  ,I enjoy eating it as it has been one of my favorite dishes since a very long time and now i actually learnt how to prepare it . And here is the Recipe

INGREDIENTS :

1 CUP OF QUINOA

2 CUPS OF WATER

DRESSING :

CUP OF LEMON JUICE  about 1& 1/2 lemons.

1 SPOONFUL OF OLIVE OIL

1 CLOVE OF GARLIC CHOPPED UP

1/4 TEASPOONFUL OF SEA SALT

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SALAD :

1 CUP (1 LARGE BUNCH OF PARSLEY ) CHOPPEDUP

1/4 CUP OF FRESH MINT CHOPPED UP

1 TOMATO DICED

1/2 RED ONION, FINELY CHOPPED AND MIXED WITH A BIT OF UME VINEGAR

1/2 CUP CUCUMBER DICED

1/2 CUP OF ROCKET FINELY CHOPPED

PREPARATION :

In a fine mesh colander, rinse the quinoa under water thoroughly using your hands, until the water runs clear ( about 1-2 minutes ).

Put the rinsed quinoa and water into a medium – sized pan over medium heat, put the lid on it and cook for 15 minutes ( including boiling time ) until all liquid has gone .

Once the water is boiling , turn the flame down to simmer. Turn the burner off and remove the pan from the heat , and leave for 15 minutes. Remove the lid and fluff up the quinoa with a fork.

Let the quinoa cool down while you prepare the rest of the ingredients. Combine all the ingredients for the dressing in a small bowl and stir them around with a fork until they are well mixed.

Chop up all the vegetables.

In a large bowl , combine the quinoa and the vegetables . Pour the dressing over the top and mix thoroughly .

Serve garnished with mint leaves .

WAKEME & CUCUMBER PRESSED SALAD …

INGREDIENTS :

3  CUCUMBERS

1 BIG SHEET OF WAKEME

1 SPOONFUL OF SESAME SEEDS

2 SPOONFULS OF WALNUTS

FRESH DILL

RICE VINEGAR OR APPLE CIDER VINEGAR

SALT

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PREPARATION

Peel the cucumber cut them up into slices …

Finely cut the wakame with a pair of scissors. Put the cucumbers and the wakame together in a bowl , add a teaspoonful of salt and 2 spoonfuls of vinegar and press down on it with your hands.

Cover the bowl with a plate, put a weight on top and leave it aside for 2 hours.

toast the walnuts and chop them up , toast the sesame seeds. After 2 hours , remove the excess water from the cucumbers , add the walnuts and the sesame seeds, chop up the dill and add it to the salad.

Mix it all well and serve …

You can add some Pesto over it here are the ingredients :

100 grs fresh basil

1 clove pf garlic

2 tbs Shiro Miso

40 grs toasted pine nuts

olive oil

Preparations

Mix all the ingredients in a tall jar , except the oil.

Pouring the oil while blending with a hand mixer, we need atleast 100 mil of olive oil .

 

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