The Wellness Info

All About Wellness Information

zucchini

Farmhouse stew with vegetables

by

Do not know what to make for lunch? Try this easy but taste meal!

For serves for 6 you will need:

  • 1 and half cups (250g) dried white beans
  • 2 waxy potatos
  • 2 carrots
  • 9 oz (250g) green beans
  • 3 tomatoes
  • 3 small zucchini
  • 2 onions
  • 3 garlic cloves
  • 3/4 cup (160 ml) olive oil
  • 6 oz (150 g) thin noodles
  • 1 bunch basil
  • salt an paper
  • 1 cup (100 g.) grated Gruyere

Standing time: approx. 1 hour

Cooking time: approx. 90 min.

Preparation:

Put the dried white beans in a saucepan. Cover with water, bring to boil, turn off the heat, and soak for 1 hour. Then simmer over medium heat for about 1 and a half hours.

Then peel and slice the potatoes and carrots. Trim and wash the green beans. Peel, seed and roughly chop the tomatoes. Wash and dice the zucchini. Peel and finely chop the onions and garlic.

Heat 4 tablespoons of the oil in a saucepan, and saute the onions and garlic until transparent. Add the tomatoes, pour over the cooking water from the beans and another 3 pints 1.5 liters of water and bring to boil. Add the potatoes, carrots, and green beans. Season with salt and pepper and simmer over low heat for 20 minutes. Add the zucchini, white beans, and noodles and cook for further 15 minutes.

Wash the basil and shake dry, pull off the leaves and put in a blender with the cheese, garlic and 3 tablespoons of stock. Gradually add the remaining olive oil or enough to blend into a thick sauce. Season with salt and pepper and serve in warmed soup bowls. Pour the basil sauce into a sauceboat and serve with soup.

Farmhouse stew with vegetables
Farmhouse stew with vegetables

 

Veggie lunch! Millet with swiss chard and stuffed eggplant

by

Here is nice idea for lunch. Lets make healthy delicious veggie lunch.  On summer days food like this feels good and it is recovering both soul and body. Here is recipe for Millet with swiss chard and stuffed eggplant

Ingredients needed:

(For 2 persons)

  • 1 large eggplant
  • 4 small, colorful, round courgettes

For the filling:

  • 100 ml millet
  • 1 bunch Swiss chard (or 2 if less)
  • 1 onion
  • 2 carrots
  • some olive oil
  • 1 clove garlic
  • Himalayan salt, pepper

Millet with swiss chard and stuffed eggplant For the green salad:

  • few leaves of lettuce
  • 1 small onion
  • 1 large tomato
  • olive oil
  • Himalayan salt

Millet with swiss chard and stuffed eggplant Preparation:
Cut the eggplant in half and remove the interior, I scooped out the zucchini.Put the both t in a baking dish, salted, splashed with a little olive oil and put it into the oven to bake at 200 degrees for 30 minutes.

Millet with swiss chard and stuffed eggplant During that time prepare the filling. Put it in 200 ml of water and cook 15 minutes (over medium heat) ie. until softened and absorbed all the liquid.
Pour a little olive oil and wait for it to get hot. Put chopped onion and fry it a bit with a water, continue with the simmering. When it is well softened add finely chopped carrot (no peeling) and continued with the simmering. Parallel with this cook the Swiss chard (previously cleaned and roughly chopped) for about 5 minutes, i.e. until it withered. Then I spill it with cold water.

Mix the millet, steamed vegetables, chard and add one grated garlic clove, salt and pepper and all the thorough mixing.
Fill the eggplant and zucchini with this mixture,and pour over with a little olive oil. Then bake it for another 20 minutes.

Millet with swiss chard and stuffed eggplant Eggplant and zucchini should be served with lettuce alone made in the following manner: In a salad bowl  put the torn leaves of lettuce, add some finely chopped onion, which is previously salted and splashed with a little olive oil and held  and then add on that slice of tomato. All should be well salted and overflowing with a little olive oil, sprinkled with a little parsley and served.

Healthy zucchini pizza – recipe

by

We all love pizza, but it can be a very caloric, all that tasty and crunchy dough has more than a few calories. But, what about a healthier version, where instead of the dough we use zucchini? Trust us when we say that this recipe is simply DELICIOUS!

Ingredients:

  • zucchini
  • parmesan
  • mozarella
  • tomato sauce
  • spices
  • pepperoni

1(29)

 

Preparation:

Cut the squash in half (lengthwise) and then leave them on the side for half an hour to dry a little.

2(26)

 

Put the zucchini on a baking pan, then add the tomato sauce and the rest of the ingredients of your choice and taste.

zucchini pizza

 

Bake at 180 degrees for about twenty minutes or until the cheese melts.

zuchinni-pizza

Serve with a glass of white wine and enjoy the symphony of flavors!
Additional suggestion: instead of cutting the zucchini lengthwise, you can cut them into rings and make mini pizzas!

tikvice

 

(Photo Credits: www.cookingclassy.com)