Download 7-Day Low Fat/Low Salt Diet Plan by Carolyn Humphries PDF

By Carolyn Humphries

Imagine you've been informed that such a lot of of your favorite dishes are actually off-limits: chocolate, cake, roast potatoes, or no matter what. good, that is the prospect that medical professionals deal out to expanding numbers of sufferers on a daily basis. With this in brain, we commissioned strong house responsibilities author, Carolyn Humphries, to plot a healthy eating plan, which got rid of the damaging fats and salt with out elimination all of the favorite 'sinful' meals in addition. right here, Carolyn explains the healthiness concerns after which, in a seven-day recipe programme, indicates readers how they could swap their consuming conduct with no sacrificing reliable, stress-free, gratifying nutrients.

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5 ml/½ tsp dried mixed herbs 200 g/7 oz/scant 1 cup low-fat soft cheese Freshly ground black pepper Lemon wedges and sprigs of parsley, to garnish 6 slices of wholemeal bread, freshly toasted, to serve Put the onion and garlic in a saucepan with the chicken livers, water, brandy and herbs. Cook, stirring, for 5 minutes or until the chicken livers are just cooked and the onion is softened. Cool slightly, then purée in a blender or food processor. Add the cheese and run the machine again until well blended.

Copyright First published in Great Britain in 1999 by W. Foulsham & Co. Ltd Copyright © 1999 & 2012 W. Foulsham & Co. Ltd A CIP record for this book is available from the British Library The moral right of the author has been asserted All rights reserved Print ISBN 9780572024963 Epub ISBN 9780572040888 Kindle ISBN 9780572040871 The Copyright Act prohibits (subject to certain very limited exceptions) the making of copies of any copyright work or of a substantial part of such a work, including the making of copies by photocopying or similar process.

If substituting dried, use only half the quantity or less as they are very pungent; chopped, frozen varieties are a better substitute than dried. Always wash, dry, peel and core, if necessary, any fresh produce before use. Only peel produce if really necessary as the outer layers contain valuable fibre. All preparation and cooking times are approximate and are intended as a guide only. All calorie counts are for individual servings based on average-sized portions. ). Those with very low calorie counts (such as salads, stock or dressings) have been rounded up to the nearest 10 calories.

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