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.

Spiced pumpkin, raisin and walnut loaf.

HIV/AIDS AND NUTRITION - Vitamin A, C and E: Eat vegetables and fruit every day.

Vegetables and fruit are an important part of a healthy and balanced meal. They supply vitamins such as vitamin A and C and other minerals that keep the body functioning and the immune system strong. These foods are especially important for people living with HIV/AIDS to fight infection. Eat a wide variety as each one provides different vitamins and minerals.

We have also in the past emphasised the value of legumes (i.e. peas, beans etc) and nuts as they help to maintain weight and provide vitamin E. Here is an easy to make and very nutritious health vegetable and nut loaf, which provides an alternative means of obtaining these valuable vitamins.

Spiced pumpkin, raisin and walnut loaf.

Ingredients:

  • 240g pumpkin (peeled weight, cut into 2cm cubes
  • 240g plain flour
  • 180g caster sugar
  • ½ teaspoon bicarbonate of soda (2,5ml)
  • ¼ teaspoon baking powder (1,25ml)
  • ½ teaspoon salt (2,5ml)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground nutmeg (2,5ml)
  • ¼ teaspoon ground cloves (1,25ml)
  • 1 egg, beaten
  • 2 tablespoons Milk (30ml)
  • 125ml vegetable oil
  • 90g raisins
  • 45g walnuts, chopped

Method:

  1. Heat the oven to 180ºC. Grease a 23x13cm loaf tin and line the base with greased greaseproof paper.
  2. Steam the pumpkin for about 8 minutes until just tender. Mash the pumpkin to a puree with a fork and allow to cool slightly.
  3. Sift the flour, caster sugar, bicarbonate of soda, baking powder, salt and all the spices into a mixing bowl.
  4. In a small bowl, mix together the egg, milk, pumpkin and oil. Add these to the flour mixture and beat well with a wooden spoon. Stir in the raisins and the walnuts.
  5. Spoon the mixture into the loaf tin and smooth (level) the top. Bake for 1 hour 15 minutes 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.
  7. To Serve: slice thickly and spread with margarine.