HIV - Healthy Living Recipes

SELECTION OF RECIPES

Recipes and foods for a healthy diet - Living with HIV and AIDS.

All client recipes and menus have been reengineered to proactively address nutritional intake with particular attention to a balanced diet for improving immune systems which will benefit all employees, specifically those who are HIV Positive.

Project managing this ground-breaking approach to the treatment of HIV/AIDS is Alan Brand, Group National HIV/AIDS manager of Fedics and the Hospitality Sector representative on SANAC.

Bringing personal experience to the debate - he was diagnosed HIV positive in 1997 and developed AIDS in 1999 - HIV wellness goes beyond the use of anti-retrovirals and must incorporate a growing emphasis on good nutrition which complements and reinforces the effect of any medication taken.

Chicken and Mango Salad

HIV/AIDS AND NUTRITION - Wholesome summer salads filled with nutritional goodness. A question that I am always asked by people that are HIV positive is what vitamins and minerals are important in assisting them to remain healthy. The correct answer is that not one single vitamin or mineral can cure HIV. The benefits of being focused on a holistic healthy life style with a positive attitude of course cannot be debated. Good balanced nutrition will give ones body the best fighting chance against the virus and the benefits of some vitamins are well known. Eating a variety of food items will ensure that you obtain all the vitamins your body needs to regain health and remain strong. Why waste money of expensive vitamin supplements. Here are two vitamins of importance and the recipe below a great way of ensuring that you have digested valuable vitamins and minerals and enjoyed a tasty meal too. Vitamin A is important to keep the lining of skin, lungs and stomach healthy. Vitamin A deficiency increases the severity of diseases such as diarrhoea while infection will increase the loss of vitamin A from the body. Good vitamin A sources are dark green, yellow, orange and red vegetables and fruit. These include spinach, pumpkin, green peppers, squash, carrots, amaranth, yellow peaches, apricots, papaya and mangoes. Vitamin A is also contained in red palm oil, yellow maize, orange and yellow sweet potatoes, egg yolks and liver. Vitamin C helps to protect the body from infection and aids in recovery. It is found particularly in citrus fruits such as oranges, grapefruit, lemons and mandarins. Guavas, mangoes, tomatoes and potatoes are also good sources of vitamin C. Chicken and Mango Salad with Yoghurt and Ginger Dressing Ingredients: 320g de-boned and skinless Chicken Breast (4 breasts) 2g Barbeque spice 1g Ground black pepper Pinch of Salt Chicken stock Method: 1. Cook the chicken pieces in the chicken stock in a pot. 2. Add the barbeque spice, black pepper and salt 3. Cook until tender 4. Remove the chicken from the liquid and slice into pieces. 5. Set aside and allow to cool. Prepare the salad: 160g Butter Lettuce (washed broken by hand) 2 Mangoes (Peeled and slices off the pip) 50g Oven-roasted blanched Almonds 100g English cucumbers sliced 130g Robot sweet Peppers (red, yellow and green peppers sliced) 1 Tomato (sliced) Prepare the above ingredients and toss together in a salad bowl or arrange on a platter. Add the chicken pieces once they have chilled completely and toss the salad gently. Salad Dressing: 175ml Bulgarian fat free Yoghurt 100ml French Mayonnaise (Normal salad dressing will also work) 5ml Freshly chopped and crushed Ginger 1. Mix all the sauce ingredients together and set aside. Serving suggestions Serve the salad drizzled with the yoghurt dressing and slices of freshly baked health bread. Serves 4 portions.