HIV - Healthy Living Recipes

SELECTION OF RECIPES


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

Most organisations in South Africa have some form of inhouse HIV/AIDS management programme. Few have considered the benefit of directly addressing the nutritional intake of employees infected with HIV/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.

Peanut butter and orange health loaf.

HIV/AIDS AND NUTRITION - Eat legumes if possible every day.

Legumes provide a person with the proteins needed to develop and repair the body and also to build up strong muscles. They are good sources of vitamins, minerals and fibre and help to keep the immune system active.

Legumes include beans, peas, lentils, groundnuts (including peanut butter) and soybeans. When legumes are eaten with staple foods the quality of protein is increased. Legumes are a cheaper protein source than animal foods, such as beef and chicken, and should be eaten every day, if possible. The producers of E-pap now also have a peanut butter on the market that is fortified with selenium.

Peanut butter and orange health loaf.

Ingredients:

  • 210g crunchy or smooth peanuts butter (or try the E-pap peanut butter which has selenium added.)
  • 60g margarine
  • 300g plain flour
  • 100g caster sugar
  • 2 teaspoon baking powder (10ml)
  • ½ teaspoon salt (2,5ml)
  • 175ml Milk
  • Grated zest of 2 large oranges
  • 1 egg, beaten

Method:

  1. Heat the oven to 190ºC. Grease a 23x13cm loaf tin and line the base with greased greaseproof paper.
  2. In a small bowl, mix together the peanut butter and butter using a fork.
  3. Sift the flour, sugar, baking powder and salt in a medium-sized mixing bowl and mix together with a fork. Add the peanut butter mixture until the ingredients resemble coarse breadcrumbs.
  4. In a small bowl, beat together the milk, orange zest and eggs. Stir into the flour mixture making sure that all the ingredients have been incorporated.
  5. Pour the mixture into the loaf tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.
  6. Allow to cool in the tin for 10 minutes, then turn out of the tin, peel away the lining paper and allow to cool completely on a wire rack.
  7. To Serve: slice thickly and spread with margarine or butter.

Tip: Tea loaves keep well in an airtight container for 4-5 days. The taste improves if kept for a day before eating. Tea loaves can also be frozen, sealed in plastic bags, for up to 2 months.