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.

Tuna Mornay

HIV/AIDS and Nutrition - "Eat more fish"

Most of us should be eating more fish - including a portion of oily fish each week. Fish is an excellent source of protein and also contains many vitamins and minerals.
Aim at consuming at least two portions of fish a week, including a portion of oily fish. You can choose from fresh, frozen or canned - but remember that canned and smoked fish can be high in salt.

What is oily fish?
Some fish are called oily fish because they are rich in certain types of fats, called omega 3 fatty acids, which can help keep our hearts healthy.

How much oily fish?
2 portions of oily fish per week is the recommended maximum number of portions for adults. (A portion is about 140g)

Examples of oily fish
Salmon, mackerel, trout, herring, fresh tuna, sardines, pilchards

Examples of white or non-oily fish
Cod, haddock, tinned tuna, hake

Tuna Mornay

Ingredients: (Serves 4 - 6)

  • 40g Butter (or margarine)
  • 2 Spring onions, finely chopped
  • 2 tablespoons plan flour
  • 1½ cups milk
  • ¾ cup grated cheddar cheese
  • 2 x 425g tins of tuna, drained
  • ¼ cup fresh breadcrumbs
  • ¼ cup grated cheddar cheese, extra
  • 2 tablespoons finely chopped parsley

Method:

  1. Preheat the oven to 210ºC.
  2. Heat the butter (margarine) in a medium pan and add the spring onions and cook over low heat for 2 minutes until soft. Add the flour and stir over the low heat for a further 2 minutes, until the mixture is lightly golden.
  3. Add the milk gradually to the pan, stirring continuously until the mixture is smooth. Continue stirring over the medium heat for 4 minutes or until the mixture comes to the boil and thickens; boil for a further minute. Remove from the heat. Allow the mixture to cool slightly and then add the grated cheese ensuring that it is stirred through completely.
  4. Add the tuna to the pan and fold through gently, taking care not to break up the tuna pieces too much. Transfer the mixture to a 5-cup (1,250litre) capacity casserole dish. Sprinkle with the combined breadcrumbs, extra cheese and parsley.
  5. Bake for 20 minutes or until golden brown.
  6. Serve immediately with rice or pasta, steamed seasonal vegetables or a fresh green salad.

Points to remember:

  • Remember, we should all try and eat at least two portions of fish a week, one of which should be oily.
  • Fresh tuna counts as oily fish, but tinned tuna as white because the oils are lost in the canning process.