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HIV/AIDS AND NUTRITION - Festive Banana Salad.
This festive season focus on eating vegetables and fruit every day
Over the holiday season the temptation to indulge in an abundance of festive treats can overwhelm us into abandoning our healthy eating plans simply because we are not aware that special treats need not always be boring or unappetising.
Christmas lunch and New Years celebrations will have their fill of carbo-loaded goodies. The over indulgent consumption of these treats will result in the inevitable bloated feeling and discomfort. Needless to say, this will add to the guilty need to make additional new years resolutions to embark on some special diet or intense exercise routine.
Vegetables and Fruit can be both festive and nutritious.
Vegetables and fruit are an important part of a healthy and balanced meal. They supply the vitamins and minerals that keep the body functioning and the immune system strong. Fruits and vegetables are especially important for people living with HIV/AIDS as they help to fight infection. Eating a wide variety of fruit and vegetables will provide different vitamins and minerals.
Here are some great ideas that you can add to your favourite festive time menus. They will not only ensure that you continue to consume the recommended 5 to 6 serving of fruit and vegetables per day but are going to enhance your festive table.
Festive Banana Salad:
Ingredients:
- 2 to 3 Bananas, ripe but still firm
- 2 cups seedless grapes (lightly chopped)
- 1 ½ cup whipped cream
- ½ teaspoon cardamom powder (or as an alternative use ½ teaspoon powdered paprika)
- 1 cup roasted peanuts (lightly chopped)
- ¼ tsp lemon juice
Method:
1. Slightly chill the bananas before peeling and slicing
2. Sprinkle the lemon juice over the bananas and toss to coat them evenly to prevent them from becoming black.
3. Beat the cream until stiff peaks are formed.
4. Add the beaten cream and the remainder of the ingredients to the bananas and toss lightly to ensure they are well incorporated.
5. Serve chilled
Party time fresh fruit punch:
Ingredients:
- ½ a Pawpaw (peeled, pips removed and diced)
- 2 cups Freshly squeezed orange juice
- 1 cup Freshly squeezed lemon juice
- 2 cups Pineapple (peeled, diced)
- 2 cups Apples (core and pips removed, diced)
- 2 to 3 Bananas, (ripe but still firm, sliced)
- 2 to 3 Guavas (chopped)
- 1 cup Maraschino cherries
- 2 cups of strong iced tea (flavoured peach tea can also be used)
- 2 cups of Soda water
- 2 cups of Lemonade
- Ice cubes and chilled water as required.
Method:
1. Make the tea by infusing the tealeaves in boiling water and then allow the tea to chill.
2. Place the prepared fresh fruit (except the maraschino cherries) in a blender an blend together until a smooth puree.
3. Add the chilled tea to the fruit mixture and place in the refrigerator to ensure the punch is well chilled.
4. Just before serving add the soda water, lemonade, maraschino cherries and ice cubes.
5. Should the punch be too thick, add additional iced water until the required consistency is achieved.
6. Serve in a large punch bowl.
Boiled Fruit Cake:
This has become my favourite fruitcake recipe, as it is both easy to make and, due to the boiling of the fruit, results in a moist cake that will be enjoyed by the whole family.
Ingredients:
- 500g Dried fruit Cake Mix
- 200g Brown sugar
- 110g Butter (or margarine)
- 250ml (1 cup) Water
- 125ml (½ cup) Nuts (Almonds or Pecan Nuts)
- 125ml (½ cup) Dates (pitted)
- 125ml (½ cup) Crystallised fruit mix
- 125ml (½ cup) Glazed cherries
- 5ml (1 teaspoon) Bicarbonate of soda
- 2 Eggs (beaten)
- 240g Cake Flour (sifted)
- 5ml (1 teaspoon) Baking powder
- 3ml Salt
- 25ml Brandy
Method:
1. Boil the fruit cake mix, brown sugar and water together for 20 minutes.
2. Three minutes before the end of the boiling time add the nuts, dates, crystallised fruit and cherries.
3. Remove the boiled fruit from the heat and while still warm mix in the bicarbonate of soda.
4. Allow the fruit mixture to cool.
5. When quite cold add the beaten eggs, sifted flour, baking powder and the salt.
6. Lastly add the brandy and mix well.
7. Prepare a round baking tin by coating it with margarine (baking spray can be used) and lining the bottom of the tin with greaseproof paper.
8. Bake in an oven at 150ºC for 1-hour.
9. Reduce the oven heat to 120ºC and bake for a further 1-hour.
10. Remove and allow the cake to cool slightly before removing from the baking tin, place the cake on a cooling rack.
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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.