THE GOOD CARBS KITCHEN

BARBECUED SALMON AND KALESLAW WITH HONEY & LIME DRESSING
0:15 Prep • 4 Serves • Main • Every day
 

INGREDIENTS
4 x 100g boneless, skinless salmon fillets
2 teaspoons lime juice, plus extra lime wedges, to serve
¼ teaspoon ground coriander ¼ teaspoon ground cumin
1 x 400g packet fresh kaleslaw, dressing discarded
1 x 400g can no-added-salt chickpeas, rinsed, drained
¼ cup coriander leaves, plus extra, to garnish
Lime & honey dressing
Zest and juice of 2 limes
2 teaspoons honey
¼ teaspoon ground cumin 

METHOD
Season the salmon fillets with lime juice, ground coriander and cumin. Stand for 5 minutes. 

Combine kaleslaw, chickpeas and coriander in a large bowl. Make lime and honey dressing: Combine all of the ingredients in a small bowl and whisk until mixed. Pour the dressing over the salad and toss to mix well. Cover and chill. 

Meanwhile, heat a barbecue hot plate or chargrill pan over a high heat. Spray salmon with olive oil and cook for 2 minutes, then reduce heat to medium. Turn the salmon and cook for a further 2–3 minutes, or until cooked to your liking. 

Divide the prepared kaleslaw between four serving plates and top with the barbecued salmon. Serve with coriander leaves and lime wedges. 

NUTRITION
Per serve 1828kJ/437 calories; 29g protein; 24.8g fat (includes 4.4g saturated fat; saturated : unsaturated fat ratio 0.2); 19g available carbohydrate (includes 8g sugars and 11g starch); 8.6g fibre; 89mg sodium

RECIPE AND IMAGE
Courtesy of Australian Healthy Food Guide magazine.



For more healthy recipe inspiration and expert advice, visit healthyfoodguide.com.au

SESAME AND MOCHI MOON CAKES
0:45 Prep • 0:20 Cook • 5 Servings • Special occasion



INGREDIENTS
Outer layer of moon cake:
1 ½ tablespoons of unsalted butter
1 tablespoon stevia or other non-nutritive sweetener
1 teaspoon matcha powder
2 teaspoons condensed milk
1 tablespoon whipping cream
1 teaspoon milk powder
1/3 cup plain flour
1 ½ tablespoon cornstarch
1 whole egg 

Sesame filling:
70g cooked/canned white kidney beans
40g black sesame powder
1 tablespoon stevia or other non-nutritive sweetener
10g honey
1 tsp peanut oil 

Mochi:
25g milk
10g stevia or other non-nutritive sweetener
25g glutinous rice flour
5g peanut oil 

METHOD
You will need cling wrap, food processor and moon cake molds. 

To make the outer layer of moon cake: 

Use a mixer to whisk the butter, stevia and condensed milk together. Add the matcha powder whipping cream into the mixture. Add the other dry ingredients (milk powder, plain flour, cornstarch) and combine well. Use a sheet of cling wrap to wrap the mixture, place in the fridge for two hours. 

To make the sesame filling: 

Put the sesame powder, white kidney beans, stevia, and honey into the food processor and puree the mixture. Heat a pan with the peanut oil, and pan fry the bean and sesame mixture until it turns black and shiny. Set aside and let cool. Once the mixture has cooled down, divide it into 5 serves. 

To make the mochi: 

Combine milk, stevia, glutinous rice flour and peanut oil in a bowl and mix well. Microwave on low power for 5 minutes or until the surface turns to a milky colour. Let cool. Divide the mixture into 5 serves. 

To make the mooncake: 

Whisk 1 whole egg. 

Take the outer layer of moon cake out of the fridge, cut into 5 serves. Then, fold the mochi into the black sesame fillings. After that, fold the black sesame fillings into the outer layers of moon cake. Pre-heat the oven to 200 degrees. Bake the moon cakes for 5 minutes. Brush 1 tablespoon of whisked egg onto the moon cakes. Bake the moon cakes at 180 degrees for another 5 minutes. Brush the remaining whisked egg onto the moon cakes. Bake for another 3 minutes or until the surface is no longer moist. Let cool. Serve cold. 

TIPS

• Stevia and other non-nutritive sweeteners do not contain added sugars, so they do not raise blood glucose or insulin levels. They are also low in calories compared to added sugars. 

NUTRITION
Per serve 894 kJ/213 calories; 4.5g protein; 12.0g fat (includes 5.2g saturated fat; saturated : unsaturated fat ratio 0.76); 21g available carbohydrate; 3.7g fibre; 64mg sodium; 133mg potassium; sodium : potassium ratio 0.5

RECIPE


Shannon Shanshan Lin is an is an Accredited Practising Dietitian and Credentialled Diabetes Educator with a particular research interest in culturally and linguistically and indigenous populations. She has been actively involved in the various committees both national and internationally, including the Australian Diabetes Educators Association, Global Chinese Diabetes Association and Beijing Key Laboratory of Nutrition Intervention for Chronic Disease. Contact: You can contact her via Wechat (ID= shannon033)