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Saturday, 10 September 2016

GUEST BLOG - Chef Dave - Week 1:Day 6 - Balance

Menu - Week 1 – Balanced Range

For this week we are looking at the Balanced Range of Foods, through all my menu’s and Recipe of the Week(s) I aim to be inclusive of the following dietary requirements.

·         Low Salt

·         1 (or more) of 5 a day

·         Low Fat

·         Vegetarian

·         Low Sugar

·         Reduced Fat

·         High Protein

·         Gluten Fee

·         Low Saturated Fat

·         Low Carb

*though please remember, you will be the best person to know if something is suitable for you.

Fruits are nature’s wonderful gift to the mankind; indeed, they are life-enhancing medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). 
They are an absolute feast to our sight, not just because of their color and flavor but for their unique nutrition-profile that help human body free from diseases and keep it healthy!
 
Dry fruits are rich source of nutrients such as vitamins and minerals. Consumption of some dry fruits daily enhances the overall bioavailability of nutrients.
 
In addition, mixing dry fruits with some fresh fruits would help you get vitamin C which in-turn facilitates complete absorption of iron inside the stomach. 

FRIDAY

 Breakfast
Porridge and Fruit Salad
 
Lunch
Potato and Leek Soup with Chives
Pudding
Sponge & Custard
Dinner
Salmon & Broccoli Supreme
Tender chunks of salmon with broccoli florets in a delicious sauce. Served with mashed potato, carrots and peas.

Pudding
Baked Apple with Sultanas
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