Low calorie and vegetarian recipes

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1. Exotic Fruit Mix

If you don’t like Thai basil or cannot find it, feel free to substitute with fresh mint instead.

Ingredients

• 4 kiwis
• 1 ripe mango
• 3 passion fruits
• 1 ripe papaya
• ½ golden pineapple
• 2 limes
• 1 tbsp honey
• ½ vanilla bean, scraped
• 1 tbsp chopped fresh Thai basil

Direction:

– Using a sharp knife, peel kiwis and quarter lengthwise, place into a large bowl.
– Rinse off knife and peel mango.
– Using a melon baler, remove fruit away from the pit and place mango balls into bowl with kiwi.
– Take passion fruit and cut in half.
– Using a teaspoon, scoop fruit and seeds away from shell. Discard the seeds and place the chucks of passion fruit in the bowl with kiwi and mango.
– With a sharp knife cut papaya in half and using a teaspoon remove seeds and discard.
– Using the melon baller scoop fruit away from peel and place in bowl with the rest of the fruit.
– Remove core away from pineapple and using the melon baller scoop fruit away from skin and add to bowl with fruit.
– Take lime and with palms of hand press down of limes and roll on a counter top.
– Using a hand citrus juicer, juice the limes.
– Pour lime juice, honey, vanilla bean scrapings and Thai basil into a small bowl and whisk together.
– Using your hands, gently fold fruit together until well mixed.
– Using a ladle divide fruit salad onto individual salad bowls. Pour liquid mixture over fruit and sprinkle on granola. Serve immediately.

Serves 4

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2. Simple Crêpes

You can make the batter for these ahead of time and store it in the fridge for up to 3 days in case you get addicted like I did and need them everyday!

Ingredients

• 3 eggs
• ¾ cup+2 tbsp all purpose flour
• 1½ cups milk
• 1 tbsp granulated sugar
• 1 tbsp vegetable oil
• Pinch salt
• 1 tsp butter
• Whip cream, for the filling
• A few good handfuls of strawberries, rinsed, stems removed and halved
• A few good handfuls of raspberries, rinsed and drained
• A few good handfuls of blueberries, rinsed and drained

Directions:

– Combine eggs, flour, milk, sugar, oil and salt into a blender or food processor; blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes.

– Add the butter into a non-stick skillet over medium-high heat. Once butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until crêpe turns a light brown, 1 to 2 minutes. Flip over and cook second side until browned, another minute or so.

– Once crêpes are done, transfer onto plates and spray a line of whip cream down the centre; sprinkle on a few of the strawberries, raspberries and blueberries. Fold in the sides and gently roll into a cylinder. (If you wish sprinkle on a little icing sugar for garnish).

Serve immediately.

Makes 8 to 12 crêpes

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