Poppy seeds add crunch and a healthy punch of minerals including manganese, calcium, magnesium, phosphorus, copper, iron, zinc and potassium.
1/2 Lebanese cucumber
1 mild red chilli, thinly sliced
1/4 cup (60 ml) low-fat Greek yoghurt
1 1/2 Tbsp (30 ml) white wine vinegar
1/4 tsp (1 ml) ground coriander
3 tsp (15 ml) poppy seeds
1/2 tsp (2 ml) organic cane sugar
Salt and freshly ground black pepper, to taste
1. Roughly chop cucumber into bite-sized chunks. Place in bowl and toss with chilli.
2. In small bowl whisk together yoghurt, vinegar, coriander, poppy seeds, sugar and a pinch of salt.
3. Just before serving, pour yoghurt dressing over cucumber and toss to coat. Season to taste with black pepper and more vinegar, if desired.
Each serving contains: 280 kilojoules; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 78 mg salt
source: "Be Mine, Vegetarian Valentine", alive Australia #14, Summer 2013
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
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