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HEALTH: Dr. Dukan’s Fashion Week Recipes (We Need!)

HEALTH: Dr. Dukan’s Fashion Week Recipes (We Need!)

With Milan Fashion Week now in full swing, the FashionBite team are in need of a serious vitamin injection after a week spent pounding the pavements [and parties] in London to attend as much of London Fashion Week as possible. Read all our LFW SS13 coverage HERE.

Eating very little (apart from Skinny Popcorn and Vitamin drinks) and drinking [a lot] of alcohol, our bodies are feeling seriously depleted of any goodness. So, we turned to diet guru Dr. Dukan to inspire us with some deliciously healthy recipes from his Bento Box range to help get our bodies back to shape. We can’t wait to taste them all!

Salmon Temaki
1 serving
Preparation time: 5 min

1 fresh salmon fillet or 1 slice of smoked salmon
1 nori (seaweed) sheets, cut in half
1 tsp of Dijon mustard
1 tsp of low fat fromage frais

Cut the salmon in squares, before mixing the mustard with fromage frais (add more according to taste). Mix the salmon with sauce and spread on 1 nori sheet, then roll it.

A little tip from me – you can add some cucumber sticks or other greens in each Temaki to bulk it out.

Health Benefits: Salmon is full of Omega 3, and the seaweed is full of nutritional vitamins.

Sweet and Sour Rolls with Goji Berry Jam

1 serving
Preparation time: 5 min
Cooking time: 10 min

For the jam:
Can be refrigerated for up to 4 days

5 tbsp of Goji berries • water (enough to cover the berries)
1 tbsp liquid sweetener (or more to taste)
1 tsp of agar-agar powder
1 tsp lemon juice
2 tsp strawberry flavouring

Pour Goji berries into a small nonstick saucepan and cover them with water. Add the liquid sweetener and lemon juice, then bring to the boil. Finally, add the agar-agar, mix thoroughly then leave to simmer for 7 minutes, constantly stirring the mixture to prevent it from burning and sticking to the pan (add a little water if necessary). When cooked, the berries will be inflated and caramelised (gorgeous!) Place this delicious jam in a glass jar (it will keep for several days in the fridge).

For the paste:
30 g corn flour
1 tbsp skimmed milk powder
100 g low fat fromage frais or Quark cheese
1 egg
30 g of baking powder or dried yeast

Mix all the ingredients together, spreading the mixture on to on a non-stick piece if foil or tray. Bake it until brown at 180° C. When cold, spread some Goji berry jam on it, add some turkey slices and a few salad leaves. Roll, and then cut into small pieces.

Did you know? Goji Berries are a great source of antioxidants – pack them into your diet wherever you can.

Thai Style Noodle Salad

1 serving
Preparation time: 10 minutes
Cooking time: 10 minutes

½ pack of shirataki noodles
Chopped fresh coriander
1 chicken breast
1 tbsp of low fat cream
1 drop of coconut flavouring (optional)
2 pinches of curry powder
1 tsp of sesame seeds
1 tbsp of soya sauce
1 tsp of rice vinegar (mirin)
1 or 2 pieces of steamed broccoli, chopped

Cook the shirataki noodles in boiling water for five minutes and then rinse them with cold water.  Leave            aside for later while you cut the chicken breast into small pieces and cook it with the low fat cream, curry powder and coconut flavouring. Next, allow to cool.

To prepare the sauce, mix soya sauce, rice vinegar, coriander and sesame seeds together before adding the chicken pieces to the shirataki noodles. Next, add the steamed broccoli and pour the sauce over.

Did you know? Shirataki Noodles are calorie free and low in carbohydrates!

Little Chocolate and Matcha Cream Cakes

6 serving (two little pieces of cake for your dessert)
Preparation time: 30 minutes
Cooking time: 10 minutes

For the biscuit:
4 eggs
2 tsp of corn flour
2 tsp of baking powder
2 tbsp of sweetener
1tbsp of low fat sugar free cocoa powder

For the Matcha cream:
200ml of skimmed milk
1 tsp of corn flour
1 tsp of Matcha powder
1 egg
3 sheets of gelatine
2 tbsp of sweetener

Separate the egg yolks from the whites, and put the egg whites in a large mixing bowl. Beat them at high speed until stiff peaks form. In another bowl, mix the egg yolks with the sweetener, corn flour baking powder and cocoa powder. Gently whisk in the egg whites. Mix everything well using a metal whisk. Pour the mixture into a medium-sized square cake baking tin and bake for 10 mins, at 180° C in a pre-heated oven.

When the biscuit is cooked, put it in the fridge to cool. Place the gelatine sheets into a mixing bowl with cold water and leave for 5 mins. In another mixing bowl, combine the egg, corn flour and sweetener. In a small saucepan, warm up the milk and add the Matcha powder. Next, take the gelatin leaves, squeeze out the excess water and add them to the warm milk. Mix well to make sure the gelatine is dissolved completely.

Slowly pour the warm milk over your egg mixture, mixing constantly. Pour the mixture back into the saucepan and let it cook on a medium heat. You must continue to mix the cream and make sure it cooks on a medium temperature.

After 5-6 mins the cream should start to thicken. Pour it into a mixing bowl and leave it in the fridge to cool. In 1-2 hours, when the cream has cooled, you can start assembling the cake. Cut the biscuit lengthwise in the middle and spread out the cream in the middle. Leave the cake in the fridge over night. Cut some little squares of this cake to complete your very own fashion week bento box!

Amy @ FashionBite xx

Amy Everett is FashionBite's food and travel editor, she also writes for national newspapers and magazines including the Guardian Travel, Stylist, Shortlist, Red, Cosmopolitan and more.

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