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.


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Broccoli with Roasted Red Peppers

HIV/AIDS AND NUTRITION - Broccoli the king of green.

Broccoli is one mean green vegetable! Full of the phytochemical sulforaphane, broccoli has been making headlines because of its potent anti-cancer properties. It is also a rich source of beta-carotene (Beta-carotene is good for the eyes and immune system, among other things), fibre and vitamin C.

Broccoli with Roasted Red Peppers

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

Makes 4 servings

Ingredients:

  • 1 large red pepper
  • 4 cups broccoli, stems trimmed, crowns cut into small florets (about 4 cups florets)
  • 1 teaspoon olive oil
  • 2 large garlic cloves, thinly sliced

Preparation

Char peppers directly over gas flame or under the grill until blackened on all sides. Enclose peppers in paper bag for 10 minutes. Peel and de-seed the peppers, then cut them into wide strips. (This can be prepared 1 day ahead. Cover and refrigerate.)

Cook the broccoli in a large pot of boiling salted water until just crisp and tender. Using a large slotted spoon or strainer, transfer broccoli to a bowl of ice water to cool. Drain well. (Again this can be prepared 1 day ahead. Wrap the florets in paper towels; enclose in reseal-able plastic bags and refrigerate.)

Heat the olive oil in a heavy large pot over medium-high heat. Add garlic; stir until golden, about 1 minute. Add the broccoli and toss until coated with oil and heated through, about 5 minutes. Add the red pepper strips; toss to blend.

Season the dish with salt and pepper. Transfer to platter. Serve warm or at room temperature.