HIV - Healthy Living Recipes

SELECTION OF RECIPES

Recipes and foods for a healthy diet - Living with HIV and 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.

Fat in your diet

Women and Nutrition - Fat in your diet. Most women know that too much fat, especially saturated fat is not good for you. Your body can easily store excess calories from fat as body fat. Plus, saturated fats from animal products, such as meats and dairy foods, can clog your arteries and contribute to heart disease. But be careful. Although reducing dietary fat is important, eliminating all fat from your diet is not at all healthy. Fat is an essential nutrient that produces energy for daily activities and supplies the body with vitamins A, D and E, which are needed for healthy skin and optimal growth. The body cannot produce fat on its own; it must be provided through dietary intake. For these reasons you should enjoy some fats in your diet, especially monounsaturated fats like olive oil. The key is moderation not elimination. Fat Facts Dietary fat is found in both animal and plant foods. There are three basic classifications of fat: (1) Monounsaturated, (2) Polyunsaturated and (3) Saturated. Unsaturated fats, especially monounsaturated fats, are considered the "healthier" ones. Sources of unsaturated fats include nuts, seeds, vegetable oils and soft margarine products. Research indicates that an excessive intake of saturated fats tends to raise blood cholesterol levels, thereby increasing risk for heart disease. Animal products, such as beef, butter, and dairy products typically contain more saturated fat than do vegetable products. But some vegetable oils, such as coconut contain large amounts of saturated fat. Garden Fresh Stir Fry Serving: 6 Ingredients: 2 medium Carrot 2 cups Green Beans 2 cups Cauliflower fresh 1-1/2 teaspoons Maize flour (Maziena) 2 Tablespoons Soy Sauce (low sodium) 1 Tablespoon Wine Sherry 2 teaspoon Sugar 2 Tablespoons Canola oil (alternatively use vegetable, or olive oil) 1 medium Onion 1 cup courgettes sliced Method: Cut carrots into thirds, and then cut into thin sticks. Slice beans into 1-inch lengths. In a covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add the cauliflower; cover and cook 2 minutes more. Drain well. Stir 2 tablespoons cold water into cornstarch; stir in soy, sherry, sugar and pepper. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry the onions in hot oil for 1 minute. Add the carrots, beans, cauliflower, and courgettes; stir-fry for 2 minutes more or until vegetables are crisp and tender. Push vegetables from centre of wok. Add the soy mixture; stir into vegetables. Cook and stir for a further 3-4 minutes or until thickened and bubbly. Serve at once. Nutritional Information Calories: 93.84cal Protein: 2.60g Fat: 0.37g Fibre: 3.58g Vitamin A: 711.38RE Vitamin C: 32.70mg Vitamin E: 5.73mg Thiamine: 0.10mg Vitamin B6: 0.14mg Folate: 49.24mcg Sodium: 275.49mg Potassium: 363.84mg Iron: 1.06mg