Sri Lanka struggled to contain the flow of runs in sunny conditions after lunch as Latham cruised to his 29th Test half-century
Prep time: 10-15 mins
Cook time: 20-25 mins
Serves: 1-2
Water, as needed
1/3 cup olive oil
½ tsp salt
150 gm green lentil spaghetti
2 ripe avocados
2 tbsp fresh lemon juice
¼ tsp black pepper
2 garlic cloves, minced
2 tbsp pine seeds, roasted
¼ cup basil, chiffonade cut
Bring water to a boil, then add a little oil and salt. Cook the green lentil spaghetti for 10 minutes until al dente.
In a blender, purée the avocado, then add lemon juice, salt and pepper. Transfer into a mixing bowl when it's done.
In a pan, heat the oil then add garlic and pine seeds.
Blanch the pasta for 3 minutes, add to the pan together with the pine seeds, followed by the avocado puree and basil.
Mix evenly and serve.
Prep time: 10-15 mins
Cook time: 20-25 mins
Serves: 2
2 ½ cups homemade
chicken broth
1 cup almond milk
¾ cup all-purpose flour
2 chicken thighs
1 cup baby spinach
1 tbsp roasted garlic, chopped
1 tbsp olive oil
Salt and pepper to taste
¼ dried onion flakes
2 tbsp homemade beef broth
¼ tsp onion powder
¼ tsp fresh parsley flakes
¼ tsp celery
¼ tsp paprika
¼ tsp ground black pepper
1 tbsp lemon juice
2 ½ cup fresh celery
Preheat the oven to 350°F.
In a saucepan, bring chicken broth and half the milk to a simmer over medium heat.
In the meanwhile, whisk the flour and the remaining milk in a bowl. Pour into the saucepan with the broth and continue whisking over low heat as it simmers (about 5 mins) until thickened. Remove from heat.
Mix all the ingredients for French onion mix together. In a large bowl, combine it with the thickened chicken broth.
Add chicken and pour into a large baking dish, cover with foil and bake for 25 mins or until chicken is cooked. Remove from oven.
Sauté the spinach together with the chopped roasted garlic, and season with salt and pepper.
Arrange the chicken thigh on a bed of sautéed spinach, and serve.
Prep time: 10-15 mins
Cook time: 17-20 mins
Serves: 4-5
5 medium zucchinis,
halved lengthwise
Salt to taste
Pepper to taste
1 tbsp olive oil
1 small white onion,
finely chopped
2 garlic cloves, minced
450 gm lean ground beef
1½ tbsp chilli powder
1 tsp ground cumin
½ tsp paprika
¾ cup corn kernel
440 ml tomato sauce
2/3 cup water
¾ cup shredded cheese
Preheat the oven 450°F.
Remove the membranes from the zucchini and season with salt, pepper and oil. Prebake in the oven for 5-10 minutes. Remove and set aside.
In a pan, add the oil and sauté the onion until soft; add garlic and stir. Follow this with the ground beef, and stir until half-cooked.
Season with chilli powder, cumin and paprika; then, add the corn kernels and sauté, followed by tomato sauce. Allow to simmer for a minute.
Combine water and cornstarch, and add to the pan; mix and simmer. Season to taste.
When the sauce thickens, remove from the burner.
Scoop the meat mix into the prebaked zucchini.
In a baking tray, line the zucchini boats and sprinkle with shredded cheese. Bake for 10 minutes or until done. Serve.
Prep time: 8-10 mins
Bake time: 20-25 mins
Makes: 10-12 bars
2 cups oats
2 cups gluten-free whole-wheat flour
1 tsp baking soda
½ tsp salt
1 cup melted butter
2 eggs
½ cup honey
2 bananas (one sliced, one mashed)
1 tsp vanilla extract
Preheat the oven 350°F.
Mix all the dry ingredients in a mixing bowl.
Mix melted butter and egg evenly and add to the bowl; mix properly, then add honey, mashed banana and vanilla.
Scoop and spread into the baking tray; add the sliced bananas into the middle of the batter.
Place inside the oven and set the timer for about 20-25 minutes or until oats are golden brown.
Cut into bars and serve.
Prep time: 5-8 mins
Serves: 1-2
4 bananas
1 cup coffee, cold or room temperature
½ cup almond coconut milk
1 scoop whey or vegan vanilla protein powder
5 tbsp coconut flakes
Handful of ice
Place all ingredients in a blender or food processor and pulse until smooth.
Garnish with flaked coconut and serve.
Prep time: 5 mins
Serves: 1-2
1 frozen ripe pear
½ ripe avocado
¾ cup almond milk
1 tbsp honey
1 cup ice cubes
Add all the ingredients into a heavy-duty blender.
Pulse and blend until smooth.
Transfer into a serving glass - and enjoy.
Sri Lanka struggled to contain the flow of runs in sunny conditions after lunch as Latham cruised to his 29th Test half-century
The inspiring initiative brings together SeaWorld Abu Dhabi, Aldar Education and Louvre Abu Dhabi to enhance children’s marine life knowledge
From well-worn trekking paths to unsullied beaches, and sweet-smelling mango orchards, there’s plenty to discover here
Ashwin's unbeaten 102 off 112 balls, his sixth Test hundred, included 10 fours and two sixes
Renowned conductor Nicolas Mann is on a mission to elevate the classical music experience in the region
The 10-year-old born to a Japanese father and a Chinese mother died in an attack near his school in Shenzhen
Mohamad El Kurdi and Fiona Erdmann are the founders of FNM Properties