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.

Recipes Using Ginger

HIV/AIDS AND NUTRITION - Nutritional value of Meat.

The role of red meat in a healthy diet continues to be a topic of discussion amongst nutritionists and health professionals. Red meat is however recognised as a major source of important minerals elements, particularly iron, zinc and magnesium.

Importantly it also provides B vitamins - thiamine, riboflavin, niacin
as well as vitamin B6 and B12.

Of course it is meats high protein content, which makes it so important in our diet.

Many people select the lifestyle of excluding meat from their diet for either health, religious or other reasons. Being vegetarian need not mean that one does not obtain these important nutrients through other sources. It is important for vegetarians to ensure that they obtain these through other food groups.

Lamb Steaks with Baby Marrow, Braised in a Gooseberry and Port sauce.

Using an electric frying pan is one of my favourite cooking methods when creating quick and easy suppers for the family. One can be very creative and the method of cooking ensures that all the nutrients are retained. This rich lamb dish was created from items in the kitchen and is an example of how one can turn a simple item into a gourmet treat.

Ingredients:

  • 500g Lamb Steaks (de-boned lamb steaks are available from your grocer or butcher)
  • 60ml Flour
  • 1 Large Onion -(finely chopped)
  • 1 Clove of Garlic (chopped and crushed)
  • 200g Baby Marrow (sliced lengthwise)
  • 40ml Olive Oil
  • 30ml Gooseberry Jam
  • 80ml Port
  • 500ml Meat stock (increase, if the sauce in the dish dries out)
  • Salt and Freshly ground Black Pepper (add to taste)

Method:

  1. Using half of the olive oil and fry the onions and garlic until tender and they are beginning to brown.
  2. Roll the lamb steaks in the flour being sure to only coat them lightly.
  3. Add the remaining olive oil and brown the steaks by adding them to the frying pan. Turn the steaks to make sure that you have sealed both sides locking in all the nutrients and flavours.
  4. Turn down the heat and add the meat stock and the gooseberry jam and allow the dish to simmer gently, with the lid on, making sure that it does not cook dry.
  5. Allow the lamb to cook slowly for approximately 30 minutes or until the meat has become tender. Add additional liquid if needed.
  6. Add the baby marrows and replace the lid and allow them to simmer gently with the lamb until cooked. Be careful not to add the marrows to early or they will cook away or loose their crispiness.
  7. Just prior to serving add the port, salt and grind some fresh black pepper to the dish to flavour. The sauce of the dish should have reduced and will have turned into a thick deep brown meat gravy full of flavours.
  8. This dish is ideal if served with mashed potatoes and fresh oven roasted vegetables.