AUTHORS
ANNA DEBENHAM & ALEX PARKER Anna and Alex are leading Australian Accredited Practising Dietitians and the co-founders of The Biting Truth . The duo has a no-nonsense , balanced and science-based approach to nutrition and wellness and a natural ability to translate complex science into simple , everyday messages .
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ERIN MURNANE Erin is an Accredited Practising Dietitian and Certified Intuitive Eating Counsellor who helps women heal their relationship with food , find food freedom and accept their here-and-now bodies . In her spare time , she loves creating quick and easy recipes that are packed with flavour . Find out more at
balanceandbite . com . au
THAI GRILLED BEEF SALAD
INGREDIENTS
} ½ cup cashews } 2 tbsp sesame seeds } 1 tbsp honey } Olive oil } 300g fillet steak } Salt and pepper ( to season ) } 2 limes , juiced } 2 tbsp fish sauce
Here ’ s Erin ’ s twist on a beautiful , Thai-style summery grilled beef salad , which will be perfect for warm evenings .
Serves : 2
} 1 long red chilli , sliced } 1 tsp brown sugar } 1 cup mixed lettuce leaves } ½ bunch fresh herbs e . g . coriander , basil , mint } 1 cucumber , cut into fine ribbons } 1 carrot , cut into fine ribbons } 1 cup bean sprouts , rinsed } 1 cup rice noodles , cooked } 8 iceberg lettuce leaves
METHOD
1 . Cook rice noodles according to packet instructions and set aside to cool . 2 . To make the sticky cashews , heat a small fry pan over medium heat , drizzle some olive oil and toss through the cashews ( careful not to burn them ). Add honey and sesame seeds .
3 . Stir until the sesame seeds are coating the cashews , remove and set aside to cool .
4 . Generously season steak on each side with salt and pepper and drizzle with olive oil .
5 . Wipe pan clean and place back onto the heat . Once hot , add steak , and cook on each side for 3 minutes . Remove from pan and allow to rest for 5-10 minutes .
6 . To make the dipping sauce combine lime juice , fish sauce , chilli and sugar – taste and adjust according to preference .
7 . In a mixing bowl , combine lettuce leaves , herbs , cucumber , carrot , bean sprouts and rice noodles . Stir and coat with half the dipping sauce .
8 . Divide salad between two plates , top with thin slices of rested meat , fresh chilli , sticky cashews and extra dipping sauce .
GRILLED CORN AND PINEAPPLE SALAD
Here ’ s a gorgeous eye-popping summer salad from Alex and Anna , dietitians at The Biting Truth .
Serves : 6
INGREDIENTS
} 1 tbsp extra virgin olive oil } ½ small red onion , diced } ½ tsp ground paprika } Pinch ground coriander } 1 cob of corn , husk removed , corn kernels removed } 1 baby cos lettuce , washed , leaves picked } ½ punnet cherry tomatoes , halved } ¼ bunch fresh coriander , chopped
} ½ avocado , diced } ¼ cup feta cheese , crumbled } ½ medium pineapple , peeled and diced } ½ pomegranate , seeds separated Dressing : } 2 limes , juiced } 1 tbsp extra virgin olive oil } 1 tsp honey } Pinch of ground paprika } Salt & pepper to taste
METHOD
1 . Heat a drizzle of olive oil in the frying pan over high heat . Add onion and sauté for 2-3 minutes . Add paprika , coriander and corn kernels and sauté for 4-5 minutes . Remove from the pan and set aside .
2 . To make the salad , add cos lettuce leaves to a serving platter . Top with cherry tomatoes , sautéed corn , coriander , avocado , feta cheese , diced pineapple and pomegranate .
3 . To make the dressing combine lime juice , olive oil , honey , paprika , salt and pepper and mix well .
4 . Pour dressing over salad and season to taste .
YMCA HEALTHY LIVING MAGAZINE 17