#mnutrition

[susanmacmillan]

New Nutrition Knowledge Bank gives direct access to expert nutritional advice via mobile phones

New Nutrition Knowledge Bank gives direct access to expert nutritional advice via mobile phones

Tanzanian woman on her cell phone (photo credit: CCAFS/Cecilia Schubert).

A new open-access Nutrition Knowledge Bank has been created as part of a GSMA mNutrition initiative to help tackle malnutrition in Africa and Asia. This collection of content on good nutritional practices includes factsheets and mobile messages for anyone to download and use. Funded by the UK Department for International…

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[mfoods]

Coconut and Lime Curry

A delicious and healthy crowd pleaser. With the big flavours this dish packs there is no way anyone can call it boring.

Ingredient

1 large onion, dice

900g chicken breast

1 400g can light coconut milk

1 red and 1 orange pepper, sliced

garlic, diced

fresh ginger, grated

1 lime, zest and juice

1 tsp turmeric

salt and pepper

peanuts, sliced mango and coconut flakes to garnish

Served with turmeric brown and wild rice

Method

In a large pan, sauté the onions and garlic for about 5 minutes until golden in a bit of coconut oil. Add the chicken and stir until sealed. Stir in the coconut milk and simmer. Grate in the fresh ginger and lime zest and add the turmeric, salt and pepper to season. Keep on simmering until it starts to reduce and mix in the peppers, stirring to ensure even cooking. Meanwhile, cook the rice, adding turmeric to the water to give it that vibrant yellow colour. Once the coconut sauce has thickened remove from the heat and serve warm with the rice. Add a squeeze a lime on each plate, and garnish with the peanuts, mango and coconut flakes.

Makes about 5 servings. Approx. 550kcal per serving. Duration 45mins.

[mfoods]

Fresh fish with a chickpea and quinoa salad

A delicious and wholesome meal. Nothing fancy about it except that it can be prepared in under 40 minutes. It also includes mixture of nutrients from protein, unrefined carbs, healthy fats and a variety of vitamins and minerals. It can be summed up as balanced.

Ingredients

Fresh, seasonal fish, this one is sea bass but any would do

50g quinoa, white or red, cooked

1/2 can of chickpeas, rinsed

cherry tomatoes, diced

handful of cranberries, dried

handful of walnuts, diced

fresh rocket

25g brie, sliced

1 egg, hardboiled

seasoning

Olive oil and honey cider vinegar for the salad dressing

Method

I started with a whole fresh, cleaned and gutted fish. Placed that in a dish with some lemon, garlic, olive oil, salt and pepper. Baked that at 170C for about 20 minutes until the fish is tender. 

Meanwhile, cook the quinoa following pack instructions, usually bring to a boil and then simmer for 25 minutes until it expands and that white circular shape forms. Dice the tomatoes and walnuts. Boil the egg until hard (about 7mins).

Once the quinoa is cooked, allow to cool and then mix in the tomatoes, cranberries, walnuts and chickpeas and season. Assemble everything on a plate and drizzle some of the olive oil gravy from the fish over the salad, adding a dash of honegar for sweetness.

Duration 35 mins

Approx 450 kcal 

[mfoods]

Fresh Tuna and red cabbage

Yummy yummy tuna! A Summer staple for me.. Not too much though because of the mercury levels. Though in moderation tuna is very good for us! Also I ask be friendly to our seas as tuna is being over farmed. The solution try different types of fish and you only stand to benefit, both nutritionally and palatably. The red cabbage makes a great contribution here and again eating all the colours of the rainbow is always suggested.

Ingredients

250g fresh tuna fillet

half head red cabbage, diced

sesame oil

cinnamon

salt and pepper

Method

Depending how you like your veggies cooked, I would suggest par steaming the red cabbage as it is much crunchier and takes much longer to soften then it green counterpart. Once partially cooked, add some sesame oil to a medium hot deep pan and stir fry, adding cinnamon salt and pepper to season. Once cooked, set aside in a plate and again heat the pan to medium-high, add some sesame oil and sear the seasoned tuna, turning once to cook evenly. The length of time you cook it will depend on the thickness of the steak and how you like it cooked. I like mine rare so I cook it for approx 1.5 minutes on each side. Add 1.5 minutes for medium to well done. Once its ready serve it on top of the red cabbage