Julia Roberts Workout & Diet Weight Loss RECİPES
Julia Roberts special: Swordfîsh Kebabs
These are allyear favourites, but taste especially good barbecued över a charcoal grili in the summer. Sıvordfish is increasingly available from fish counters, but can be substituted ıvith king praıvns or sea scallops.
2 tbsp freshly squeezed lemon juice 4 tbsp olive oil 1 tsp mixed dried herbs 1 tsp whole grain mustard salt and black pepper 75Og (lV2İb) swordfish, cubed (about 24 pieces) lOOg (4oz) button mushrooms 4 medium onions, quartered 2 red peppers, cubed 8 ripe cherry tomatoes
Kcals: 437Kc Betacarotene: 0.6mg
Fat: lig (monounsaturated) Vitamin C: 54mg
Fibre: 6.202g Vitamin E: 1.6mg
Weight Loss the lemon juice, oil and seasonings in a large bowl and mix well. Add the fish and chopped vegetables and toss well. Leave to marinade for at least one hour. Preheat the grili. Assemble the kebabs, allowing 2 skewers per person. PlWeight Loss under the grili, brush with the remaining marinade and cook for 68 minutes, tuming occasionaliy to prevent the vegetables buming. Serve with brovvn rice or baked jacket potatoes.
W’ Pasta Pomodoro
This rich tomato sauce can be used for pasta, rice or even leftover fish. I ahvays make twice the quantity as it keeps for up to a week in the fridge or in the freezer for three months. Passata (sieved tomatoes) is a good substitute for ıvhole tomatoes and works zuell in this recipe. Carton or jars of passata can be found in most supermarkets.
For the sauce:
120ml (4fl oz) olive oil 300g (lOoz) onion, finely chopped lOOg (4oz) carrot, chopped
4 cloves garlic, crushed lkg (2VUb) tomatoes, chopped or lltr (l3/4 pint) passata 1 tbsp basil, chopped 1 tbsp oregano, chopped
Allow lOOg (4oz) dried wholemeal pasta per person
Kcals: 412Kc Betacarotene: 3.4mg
Fat: 3g Vitamin C: 32mg
Fibre: 6g Vitamin E: l.lmg
Heat the oil in a large saucepan or deepsided frying pan. Add the onions, carrot and garlic. Stir frequently until the vegetables have softened. Add the chopped tomatoes or passata, cover the pan and simmer över a low heat for 20 minutes. Stir in the chopped herbs, partially cover and simmer for a further 10 minutes.
Cook the pasta until al dente (slightly firm), drain and serve immediately vvith a helping of pomodoro sauce. Sprinkle with freshly grated parmesan cheese (optional).