To Better Health

Sweet potatoes are packed with vitamins and is a great “skin” food. Garlic has strong antioxidant vitamins and gives this mash a rich flavor.

4 large sweet potatoes, scrubbed, peeled and cubed
3 tablespoons unsalted real butter
3 garlic cloves, peeled and crushed
Salt and black pepper to taste

Place the sweet potatoes in a large pan of salted boiling water. Cook for approximately 15 minutes or until tender. Drain and set aside. Melt the butter in a saucepan and sauté the garlic over low heat for about 1 to 2 minutes. Stir often and don’t let the garlic burn as it will taste very bitter.

Now pour the garlic butter over the sweet potatoes, season with salt and pepper and mash until creamy. Serve immediately.

Note: if the mash is too thick, add a little vegetable broth or warm milk to make a creamier texture.

Healthy Lasagna

Who doesn’t love lasagna? The downside of this delicious dish is that all that cheese, meat and cream isn’t great for you (or your waistline). This version is totally skinny, yet simply delicious.

1 teaspoon olive oil
1 onion, finely sliced
2 sticks of celery, finely sliced
1 carrot, grated
4 cloves of garlic, peeled and crushed
1 pound of quality lean ground beef – organic if possible (alternatively you can use organic ground turkey)
1 can of plum tomatoes
½ teaspoon dried oregano
2 zucchinis, thinly sliced lengthways
1 cup of already roasted red peppers (or you can make your own at home)
4 sheets of lasagne (whole wheat if possible)
Salt and pepper to taste

For the cheese sauce

* By using an extra mature, strong cheddar you’ll need much, much less and still get a full flavor.

8 ounces skimmed milk
3 tablespoons corn flour
1 teaspoon Dijon mustard
8 ounces mature cheddar cheese
Dash of nutmeg

In a large saucepan add the olive oil , onion, celery and carrot and cook over low heat for approximately 4 minutes. Add the garlic and cook a further one minute. Set aside.

In a frying pad fry the meat until completely cooked through. Drain away the oil and add to your large pan of onion and vegetables. Turn up the heat and add the wine, stir continuously until all the wine has been absorbed. Then add the tomatoes and oregano. Season with salt and pepper and simmer for approximately 30 minutes, until the liquid has reduced.

Heat the frying pan again and add the zucchini. Char grill for approximately 2 minutes on each side. Remove from heat and set aside. Do the same thing with the roasted peppers (drain if using jar peppers). Set aside.

Make the cheese sauce by heating up the milk and nutmeg gently over low heat. Mix the corn flour with a little milk in a small bowl and whisk until smooth. Add this mixture to the milk and nutmeg. Whisk continuously over low heat for approximately 2o to 3 minutes until thickened. Then add the mustard and half of the cheese. Add salt and pepper if necessary.

Now put it all together. Take a lasagna dish and start with a layer of meat, then roasted peppers, then more meat, then roasted zucchini, then more meat, finally your four sheets of pasta. Now pour your cheese sauce over the top and top with the remaining cheese. Bake for approximately 20 to 30 minutes until bubbly. Serve immediately with a side salad.