Christmas... Holidays... Fun... Eating... Food, Delicious Food! But, hang on a minute, we have to be careful here. How can we have fun, eat DELICIOUS tasty food and STILL eat the ‘right’ things; not to mention maintain our weight?! The short answer is that you can’t! Just kidding! We will show you how you CAN eat tasty delicious food AND be careful about being healthy. All this without being overwhelmed? Yes! Part of it is in the planning. My grand- mother used to say an ounce of planning saved a pound of trouble! This is a quick planning checklist. Write down what your special meals and drinks are to be between now and New Year’s Day. Using that, list the ingredients that you need to buy– remember to check your stocks, and take into consideration the standard purchases (fruit, salad ingredients, specialty breads). Use a magnet to keep the list on your fridge door. If you take the list with you for shopping, bring it back and consciously put it back on the fridge door. The list is not set in stone, so tape a pencil with string to the fridge door for when you want to add to your list! At least you know where to find your pencil when you need it! Now we have our list and pencil in place, what next? Here are tips for the actual food we can enjoy, that will not put on too much weight, and also be easy to prepare and eat. Finger foods: Number one for my son was raw carrots, and they are in season! Slice into long slices and watch them disappear! Cucumbers are another favourite, as are the cherry tomatoes. Sliced green, red and yellow peppers also go quickly. If having people around, try these natty little snacks. Mix some fat free smooth cottage cheese with a little herbal salt, paprika (nice colour!) a little lemon juice and sugar if you have a sweet tooth (if you can’t use sugar try a little Xylitol). Inside this issue: Keeping up with ADD Holiday Fare ........... 1 Recipes .................. 2 Happy Happys .......... 3 From Heather’s Desk . 3 Accept - don’t reject Greetings from the Attention Deficit & Hyperactivity Support Group of Southern Africa A D H A S A Helping the community for 19 years! Happy New Year to everyone. May you be blessed. We look forward to seeing you in 2009! November / December 2008 PO Box 3704 Randburg 2125 Company not for gain 93/03639/08 Office hours: Weekday mornings 08h00 to 13h00 ADHASA National Office Delta Park School, Blairgowrie Tel: (011) 888-7655 Fax: (086) 604-7124 E-mail: [email protected][email protected]If you do not wish to receive this please send an e-mail with “unsubscribe” in the subject. This article targets people with ADD/ ADHD but the information could help non-ADD people too. Please make this newsletter avail- able to anyone who could use it. HOLIDAY FARE!
If you do not wish to receive this please send an e-mail with
“unsubscribe” in the subject.
This article targets people with ADD/ADHD but the information could help non-ADD people too. Please make this newsletter avail-able to anyone who could use it.
HOLIDAY FARE!
P a g e 2
Cut cherry
tomatoes in
half, and scoop
a small bit of
the mixture on
top of them.
Use the balance as a dip for the
cucumbers, carrots and green
peppers.
Sliced cold meats (not polonies)
and chicken complement the
meals. They are tasty and
provide the protein. Hard
boiled eggs cut in half, with
the yolk mixed with
cottage cheese above and
a couple teaspoons of
suitable mayonnaise can
be used too.
For salads, chuck in every-
thing! A lot of people only use
vegetables in salads, I
have found that putting
in peeled apple pieces,
banana slices, grapes,
pineapple pieces (and
anything else you have)
can make an appetizing and
special salad. Include protein in
your salad by adding your
favourite cheese or chopped
pieces of chicken, or
tinned tuna (make sure
it is tuna in brine and
not oil) mixed with a little
mayonnaise.
Salad dressings can be from the
sublime to the exotic, all of which
can take less than five minutes to
prepare.
Here are some recipes that work
well: Avocado dressing is made
with ripe avocado (just one), put
into a blender with about half a
cup of olive oil, juice of 1 lemon,
½ teaspoon black peppercorns
and herbal salt, add sugar to
taste if necessary. Start blending
on slow, and as it begins to
thicken, dribble in hot water
(boiled water cooled down a bit),
until a thick creamy consistency
is reached. Depending on the
size of the avo, you could use up
to half a cup of water.
For people who want a fat-free
version of salad dressing, here is
one from a very dear friend. It is
a honey, balsamic vinegar and
mustard dressing.
Empty a small bottle of whole
grain mustard into a container,
using the empty bottle as a
measure add an equal quantity of
balsamic vinegar. Add honey to
taste (those with a devastating
sweet tooth add an equal
quantity of honey, but that is for
special occasions only). I don’t
use salt or pepper, some people
do. Mix well! The complements
will come flying and the kids will
eat the salad with gusto!
Feel like going the whole hog and
doing some more creative
cooking? Muesli is a wonderful
item to have in the cupboard, and
is useful for both snacks and as a
filler when travelling.
You will need:
6 cups of oats, 1/2 cup of
honey, 1/2 cup of sunflower
seed oil, 1 cup slivered
almonds, ½ cup sunflower seed
kernels, 1 tablespoon ground
cinnamon, finely grated rind of
an orange. Delicious if mixed
together (nuts and raisins can
be added) and eaten raw.
If going to bake it, you may
need a little more honey and
oil: heat the oven to 160°C.
Mix oil and honey, and pour
over the mixed dry ingredients
(except raisins), and stir to
ensuring the dry ingredients
are all covered in the oil and
honey mixture. Put into two
pans, and smooth out. Place in
oven for 15 minutes, and then
turn mixture, and do another
15 minutes. The reason is so
you do not burn the mixture, it
can burn quite easily! Swap the
trays around after the second
15 minutes. Once absolutely
cool, add 1-2 cups sulphur free
raisins or cake mix (raisins,
sultanas, currants) and put in
air tight containers. I keep
them in Tupperware containers
for travelling, and one lives in
the car as a quick snack.
Delicious for breakfast too!
This edition of “Keeping up with ADD” kindly put together for us by Lorí Lea;
ADHASA & Mind Focus wish all a Happy 2009, praying all your goals & dreams come true!
Special Christmas cookies – easy to
do (I do it over 2 days), different,
and very special.
I learnt this from a German friend
of mine many years ago, and it is
called
“Pfeffernusse”,
literally translated,
pepper nuts because
you use pepper!
Ingredients: 225 g sugar 1 ½ tsp baking soda 3 eggs 4 tsp cinnamon ½ tsp cloves ¼ tsp white pepper * 225g flour (or rice flour, then add in an extra egg) Brandy. * If you want it hot and spicy
then use ½ - ¾ tsp pepper
Mix sugar and eggs until fluffy. In another bowl mix the rest except the brandy. Then add the dry ingredients to the fluffy mixture. Turn the dough onto a floured board, and roll gently until fairly thin about ½ to 1 cm thick. Use a very small cookie cutter (can be a glass jar) to cut out marble sized circles, and dip into flour every couple of rounds so it doesn’t stick.
Place on greased pan, and I leave in the fridge overnight, covered with grease paper or glad wrap (loosely). Next day, preheat the oven to 190°C. Brush the tops of the nusse with the brandy. You thought I had forgotten about it, didn’t you?!
Put in the oven, set timer for 25 minutes, and check. The tops should feel firm, if still a bit soft, leave them in for a few more minutes. They are supposed to be dry. Due to the brandy on top, the bottom will be sort of hard, the tops puff out a bit, and browned. When completely cool, you can put them in a tin. Should make about 100 cookies, and they are dry and crunchy (hot and spicy!) Nice to give away too.
Happy Holidays!
(Lorí Lea)
From Heather’s Desk: I am forever telling people to reduce their sugar intake.
Admittedly this is the time of the year when children are going to be eating more sweets and treats than usual.
Here above are some recipes for you to try. Have a wonderful festive season to you all.
