Healthy recipes

INGREDIENTS -&nbsp;&nbsp;½ pineapple -&nbsp;&nbsp;300gr strawberries -&nbsp;&nbsp;2 kiwis -&nbsp;&nbsp;2 oranges -&nbsp;&nbsp;1 banana -&nbsp;&nbsp;2 glasses of water -&nbsp;&nbsp;2 tablespoons of sugar -&nbsp;&nbsp;1 shot of rum -&nbsp;&nbsp;mint leaves

First, chop the pineapple into small pieces. Then, cut the rest of the fruits and mix all of them together. To make the syrup, squeeze the oranges and mix it with the rhum, the water, the mint leaves and the sugar. Finally, mix the syrup and the fruits, and then we will have a delicious fruit salad!&nbsp; Núria and Paolo - 1ESOA

CUCUMBER AND TUNA ROLLS

INGREDIENTS Cucumber Avocado Tuna Leek Carrot Salt and pepper Soya sauce 1 spoonful of mayonnaise

1.&nbsp;&nbsp;&nbsp;First peel the cucumber. 2.&nbsp;&nbsp;&nbsp;Then chop the cucumber in half. 3.&nbsp;&nbsp;&nbsp;Cut the cucumber into thin strips 4.&nbsp;&nbsp;&nbsp;Next, mix the cucumber &nbsp;with the tuna. 5.&nbsp;&nbsp;&nbsp;Add mayonnaise and salt, and mix again. You can add a bit of pepper but be careful ! not a lot. 6.&nbsp;&nbsp;&nbsp;Peel and chop the avocado.&nbsp;Leek and carrot. 7.&nbsp;&nbsp;&nbsp;Add the rest of veggetables. 8.&nbsp;&nbsp;&nbsp;Finally, roll the cucumber strips with all the ingredients. 9.&nbsp;&nbsp;&nbsp;Don´t forget to add soya sauce. Enjoy this healthy meal! María D. and Hugo - 1ESOA

We want to share our healthy recipes with you. We hope you enjoy them and you find them easy to cook!

COLEGIO PP AGUSTINOS STO. TOMÁS DE VILLANUEVA VALENCIA (SPAIN) 1ESO STUDENTS 2017-2018

INGREDIENTS ●400 gr espagheti ●Fresh basil ●100 gr&nbsp;pine nuts ●1 garlic clove ●100 gr grated cheese ●100ml extra virgin olive oil and salt

1-Prepare the pesto sauce by putting the basil, garlic, pine nuts, salt and oil in the blender jar. It is not necessary to crush much but you get an emulsified sauce.&nbsp; 2-Once the sauce is prepared, add half the grated cheese and the pecorino. With the other half we will decorate the dish but you can add it to the sauce if you prefer so. 3-Boil the spaghetti, drain them very well. Place them in a plate and pour the sauce over it. Serve freshly made. Luis and Mauro - 1ESOC

INGREDIENTS 100ml Greek extra virgin oil 1 onion, finely chopped 500g baby spinach leaves, washed and finely chopped Bunch dill, finely chopped 300g long-grain rice 1-2 lemons for juice

First, heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Then, add the spinach and half the dill. Cook on a high heat, stir regularly, until the liquid has evaporated. After that, stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required. And finally, when the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve. Andrés and Marta - 1ESOB

INGREDIENTS 500 gr of lentils 4 large carrots 2 cloves of garlic 2 large onions 1 bay leaf 1 tablespoon of paprika Salt and pepper 4 tablespoon of oil 1 green pepper 2 large tomatoes water

First, wash lentils. Place lentils, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water until everything is covered by the at least the width of 3 fingers. Next, bring to a boil, then lower to a simmer. Let cook uncovered stirring occasionally. Then, fry onions in a pan with olive oil until slightly browned, then add Spanish paprika and cook for a minute. Add onions to the pot of lentils. Cook for 45 minutes. Remove the cloves of garlic, squeeze garlic from its skin and mash. Return to the pot. Finally, salt to taste. Héctor and Anhui - 1ESOB

VEGETARIAN MEATBALLS

INGREDIENTS 3 Cups cauliflower florets (approximately 1 head of a cauliflower). 3 Cups of cooked quinoa and / or brown rice. 3 / 4 cups of a "dry ingredient" such as oatmeal, almond flour, bread crumbs. 4 eggs. 1 tablespoon of spices (chili powder, paprika and / or cumin). 2 teaspoon of salt.

Cook the cauliflower florets in a pot of boiling water for about 5 minutes, till fork-tender. Mix the quinoa and the cauliflower through a food processor until semi-smooth. Transfer&nbsp;mixture to a large mixing bowl and combine with all other ingredients. Stir everything. Roll into small balls. Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for&nbsp;a&nbsp;few minutes on each side – they will need to be often turned to get browned all the way around. Finally, serve with yummy sauces, salads, bowls, or freeze for later! Raúl and Jacobo - 1ESOC

INGREDIENTS - Melon - Two heaping tablespoons of plain yoghurt - 1/2 glass of semi-skimmed milk or soy milk - Optional: a little honey and mint leaves

We start by peeling the melon and removing the seeds. Then remove all the meat from this fruit with spoon and put it in the blender. Next, we add 2 heaping tablespoons of plain yogurt and half a glass of milk, and optionally a teaspoon of honey and some mint leaves. We leave some mint leaves to decorate. We beat everything well until we have the desired consistency. Finally, we put it in the fridge to cool. We have our smoothie or melon shake ready for breakfast or snack , healthy and refreshing. To serve, we put it in glasses and decorate with some mint leaves . Paula, Mireya and Carlos - 1ESOB

HAM AND CHICKPEA SOUP

INGREDIENTS 1 tablespoon olive oil 1 onion (diced) 1 carrot (diced) 2 stalks celery (diced) 2 cloves garlic (chopped) 4-6 cups ham broth 2 cups ham (diced) 1 ham bone (optional) 2 (19 ounce) cans chickpeas (drained and rinsed) 1 teaspoon oregano 1 bay leaf pepper to taste 1/2 pound green beans (cleaned, trimmed and cut)

First heat the oil in a large sauce pan. Then add the onions, carrot and celery and saute until tender, about 10-15 minutes. Next add the garlic and saute for a few minutes. After that add the stock, ham, chickpeas, oregano and bay leaf and simmer, covered on low heat for at least 20 minutes. Finally add the green beans and simmer until the green means are cooked al dente. Irene and Arturo - 1ESOB

RICE STUFFED PEPPERS

INGREDIENTS - 3 Medium red peppers. - 3 Medium yellow peppers. - 4 Turkey sausages. - 1 onion. - 500 grs. of white rice. - Pepper and salt. - Olive oil.

First, you need to cut the top part of the peppers and remove the seeds from inside them. Then, you have to cut the onions and the sausages into small pieces. Next, you have to fry in a pan the onions and the sausages with a little bit of olive oil, salt and pepper. After that, add the rice to the onions and sausages and fry them for one minute and a half. Now, you have to fill the peppers with the mix of rice, onions and sausages. Finally, put the stuffed peppers on a tray in the oven with a glass of water, and cook them for 20 minutes. Aitana and Óscar - 1ESOA

BEAN ENCHILADAS

INGREDIENTS 1 teaspoon olive oil 2&nbsp;chopped onions 280g&nbsp;grated carrots 2-3 tsp chilli powder (mild or hot, according to your taste) 2 x 400g cans chopped&nbsp;tomatoes 2 x 400g cans pulses in water (drained) 6 small wholemeal&nbsp;tortillas 200g low-fat natural yogurt 50g extra-mature&nbsp;Cheddar grated cheese (or veg alternative)

First, heat the oil in a frying pan. Cook the onions and carrots for 5-8. Then, sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins. Remove from the heat and season well. Next, heat grill. Spread a spoonful of the bean chilli over a large dish. Lay each tortilla onto a dish, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top. After that, mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Finally, serve with a green salad. Alberto and Dani - 1ESOB

ONION CACHUMBER

Ingredients: -1 or 2 onions - spicy paprika - 1 lime - salt and chives Elaboration: The first thing to do is peel the onion and cut into very thin slices. Now, season&nbsp;with a little spicy paprika (half a spoonful or small, to taste). Sprinkle a pinch of salt and water with lime juice to taste. To finish, chop the chives and sprinkle over the onion. Tips and Tricks: Try to prepare variants of this recipe by accompanying the onion with tomato, for example. Eduard and Lucía - 1ESOA

CHEESE AND APPLE SALAD

INGREDIENTS 1. Goat cheese 2. Apple 3. Lettuce 4. Mango 5. Tomato 6. Oil 7. Vinegar sauce 8. Salt

1. Put the lettuce on a plate. 2. Chop the tomato and add it. 3. Cut the apple and the mango and also add it to the rest. 4. Add small pieces of goat cheese. 5. Stir it with salt and oil. 6. Finally add the vinegar sauce little by little. Luna and Pablo - 1ESOA

First put the lettuce into a deep dish. Then chop the tomatoes in small pieces, and the onion too. After that, cook the hard-boiled egg. When you finish to cook the egg add into the plate the tomatoes, the onion, the egg and the olives. Finally add some oil and salt. Gisela - 1ESOA

INGREDIENTS 1 piece of onion 2 tomatoes 1 egg Olives Lettuce Salt and oil

INGREDIENTS - Milk - Strawberry - Banana - Mango

First, chop each fruit separately. Next, put all the pieces in a bowl with a bit of cane of sugar (this is optional, but it gives a better touch). Next, put the milk and fruit in a blender. Blend everything. Finally, pass everything through a strainer to remove all the lumps. Pour it in a glass and drink!! Carlota and Carlos - 1ESOB

STUFFING WITH SOY AND FENNEL

INGREDIENTS 400 g of peeled tomatoes 90 g of coarse textured soy 2 fennel 2 carrots 1 leek 1 sprig of parsley, 1 teaspoon of grated fresh ginger 2 bay leaves 1 clove 100 ml red wine 4 tablespoons extra virgin olive oil Salt, white pepper, nutmeg.

First, chop the parsley leaves, dry and reserve. Put the stems of parsley in a pot with half a liter of water, the clove, the peeled sliced leeks and the bay leaves. Then, bring to a boil and cook for 10 minutes. Add the soy in dice and after a minute of boiling, remove and let infuse for 10 minutes. Then, drain well. Pass through the masher the tomatoes, season with a little salt and add the ginger. Next, heat 4 tablespoons of oil in a pan and brown the carrots and onion, both in slices, for 10 minutes over medium-low heat, stirring frequently. Add the sautéed soybeans, cook a few minutes. Finally, perfume with the wine. Add the fennel into thin slices and after 2-3 minutes, the tomatoes. Finally, cover, reduce heat and continue cooking for 20-25 minutes. Before serving, sprinkle with white pepper and parsley . Celia T. and Sofía M. - 1ESOC

THYME PORK CHOPS

INGREDIENTS 2 pork chops Olive oil A lemon Ground pepper Thyme Vegetables (the ones you want)

First pepper the chops and bathe them with olive oil, then sprinkle the thyme and place the chops in the pan over low heat. Next, season the chopped vegetables with the lemon and add 1 tablespoon of oil to the pan. Finally, we check if the meat is cooked to our liking and we serve or leave a little more time. We can serve them with the vegetables we like, such as boiled potatoes and beans. José Luis and Alba - 1ESOB

INGREDIENTS 2 liters of water 2 medium potatoes 3 medium onions 5 carrots 1 turnip 1 leek 350g of savoy cabbage 4 tablespoons of olive oil 5g of salt

Step 1 Chop the potatoes, onions, carrots, turnip and the leek. In a pan with two liters of water , place all the chopped ingredients. Bring to heat and leave to cook about twenty five minutes. Step 2 When everything is cooked, remove from heat for a moment, and grind with a hand blender. Step 3 Place again over heat, season with olive oil and a little salt and boil it. Step 4 When it starts boiling, place the remaining carrots, chop them into round slices. Also chop the peas and the savoy cabbage into strips. Step 5 Serve immediately. Celia D. and Lucía G. - 1ESOC

INGREDIENTS 250g of pasta 1 can of tuna Oil Salt Some lettuce&nbsp;leaves 1 tomato ½ cucumber 1 can of olives

First, put 1L of water in a cooking pot and let it boil. When it's boiling add the pasta and wait a few minutes, depending on the type of pasta. Then drain the water and let it repose. Next, cut the lettuce leaves, chop the tomato and the cucumber. Add the tuna, the&nbsp;lettuce leaves, the cucumber and the tomato and mix all. Finally, add the oil and the salt as you like. Gemma and Nacho - 1ESOC

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.