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Diabetic Living - - Food -

Add one of these del­ish starters to your

fes­tive menu (each serves 6).

Egg­plant and gar­lic dip

Pre­heat oven to 210°C (fan-forced). Spray a large (400g) egg­plant with cook­ing spray and place on a bak­ing tray lined with bak­ing pa­per. Bake for 20-25 min­utes or un­til skin blis­ters and flesh is very soft. Let cool. Re­duce oven tem­per­a­ture to 180°C. Mean­while, cut 1 x 67g whole­meal pita bread into wedges and place on a bak­ing tray. Bake for 7-8 min­utes or un­til crispy. Peel skin off egg­plant and place flesh in a food pro­ces­sor with 2 gar­lic cloves, peeled, 130g (½ cup) Greek-style yo­ghurt, 1 Tbsp tahini and juice of ½ lemon. Process to com­bine. Serve dip with pita chips

and 2 car­rots, peeled, cut into sticks, 2 le­banese cu­cum­bers and 1 red cap­sicum, both cut into sticks.

PER SERVE 511kJ, protein 5g, to­tal fat 3.5g (sat. fat 0.7g), carbs 14g, fi­bre 6g, sodium 105mg

• Carb ex­changes 1• GI es­ti­mate low

Cel­ery, radish and parme­san salad

In a bowl, com­bine 3 sticks thinly di­ag­o­nally sliced cel­ery, 6 radishes, thinly sliced into rounds, 1 cup mint leaves, 1 cup flat leaf-pars­ley leaves and 2 le­banese cu­cum­bers, peeled into rib­bons.

In a jar, whisk 3 tsp ex­tra vir­gin olive oil, juice of 1 lemon, 1 tsp smoky pa­prika and freshly ground black pep­per. Pour into salad and toss to com­bine. Serve topped with 20g

parme­san shav­ings and zest of 1 lemon. PER SERVE 251kJ, protein 2.4g, to­tal fat 3.5g (sat. fat 1g), carbs 3g, fi­bre 3g, sodium 82mg • Carb ex­changes ¼

• GI es­ti­mate low • Gluten free • Lower carb

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