Health conscious Archives

Breakfast recipes

Egg-white omelette

15 minutes

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot recipes

Beetroot broth

30 minutes

Asian recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Cauliflower recipes

Green asparagus broth

10 minutes

Avocado recipes

Play-play prawn-and-avocado ceviche

Curry recipes

Zanzibar fish curry

20 minutes

Soup recipes

Caprese tomato water

30 minutes

Caprese tomato water

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g cocktail tomatoes
1 red onion, sliced into petals
100 g baby leeks, washed and halved
2 cups fresh vegetable stock
200 g Woolworths exotic tomatoes, halved
120 g buffalo mozzarella
fresh organic herbs or mixed greens, to garnish

Method

Place the tomatoes, onion, leeks and stock into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes. Strain the broth through a clean dishcloth or muslin cloth.

Divide between 2 bowls and top with the exotic tomatoes, mozzarella and microleaf salad.

Cook's note: This spring broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.

Discover more soup recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Herby couscous-stuffed tomatoes and peppers

Cider-glazed spareribs with apple slaw

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Egg-white omelette

Turmeric-and-coconut broth

Beetroot broth

Seared duck ramen with spinach-and-cauliflower noodles

Green asparagus broth

Play-play prawn-and-avocado ceviche

Zanzibar fish curry

Caprese tomato water

Caprese tomato water

Ingredients

Method