Follow these cho-less-terol recipes for healthier autumn treats October is National Cholesterol Month, and Flora ProActiv has created new recipes to mark the occasion to help maintain a healthy cholesterol level, without losing out on taste. Many suffer from raised cholesterol, but it can easily go undetected, and without […]
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October is National Cholesterol Month, and Flora ProActiv has created new recipes to mark the occasion to help maintain a healthy cholesterol level, without losing out on taste.
Many suffer from raised cholesterol, but it can easily go undetected, and without symptoms. To make cholesterol management easy, Flora ProActiv is sharing these recipes for a healthy twist on our favourite foods.
All these recipes include a serving of Flora ProActiv, which contains added plant sterols, an active ingredient clinically proven to lower cholesterol*, and can be used to create cholesterol-conscious recipes that taste amazing.
Autumnal French toast
Prep time: 15 minutes
Cooking time: 10 minutes
Servings: 2 portions
Ingredients:
1 medium cooking apple (about 100g after preparing)
10g Flora 100% Natural Ingredients
1 tbsp dark brown sugar
¼ tsp cinnamon
1 large egg, beaten
60ml semi-skimmed milk
¼ tsp vanilla extract
2 thick slices of bread
1 tsp vegetable oil
20g Flora ProActiv Light
Method:
1. Firstly, peel the apple and cut into cubes.
2. Melt the Flora 100% Natural Ingredients in a frying pan over a medium heat, add the sugar and mix to dissolve it into the Flora . Add the apple to the pan and sprinkle over the cinnamon. Cook for about five minutes until the fruit starts to colour, stirring regularly.
3. Meanwhile prepare the mixture for the French toast. In a wide shallow bowl, mix the beaten egg, milk and vanilla extract.
4. Once the apple is ready, remove from the heat into a bowl.
5. Add the oil into the pan over a medium heat (no need to wash it first, all those lovely flavours will soak into the French toast!).
6. Place one slice of bread into the egg mixture for a few seconds and then turn it over to coat the other side. If the bread is fresh, it won’t need much dunking at all (just a few seconds), whereas older bread will take a bit longer.
7. Quickly transfer the coated bread into the frying pan. Repeat with the second slice.
8. Fry for 2-3 minutes either side until the bread starts to brown.
9. Transfer to a plate and spread Flora ProActiv on top of the toast, then add the cooked fruit.
Turkey and brie melt
Delicious turkey and brie melt perfect for an autumnal lunch
(Shutterstock)Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 2 portions
Ingredients:
1 part-baked baguette
60g sliced roast turkey
40g brie
1 medium tomato
30g rocket
40g roasted peppers
20g Flora ProActiv Light spread
Freshly ground black pepper
Method:
1. Follow the manufacturer’s instructions to heat the baguette in the oven.
2. While the bread is cooking, prepare your filling. Slice the tomatoes, wash the rocket, slice the brie thinly and cut the red peppers into small pieces.
3. Once the bread has finished cooking, cut the baguette in half, both lengthways and widthways to make two portions.
4. Spread the bread with the Flora ProActiv and place the brie slices on the warm bread so it starts to melt.
5. Next top with the sliced tomatoes, peppers, rocket, and turkey – dividing the ingredients equally between the two portions.
6. Grind some black pepper over your fillings and sandwich your baguette together.
7. Serve with a side salad.
Spiced fruity tea loaf
Serve with a hot brew
(Shutterstock)Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Servings: 12 portions
Ingredients:
300ml chai tea (2 tea bags in 300ml hot water)
100g raisins
100g sultanas
50g cranberries
50g chopped apricots
Zest of one orange
150g light soft brown sugar
1 tsp mixed spice
1 large egg, beaten
50ml semi-skimmed milk
250g self-raising flour
120g Flora ProActiv Light
Method:
1. Add your chai tea bags to hot water and leave to brew for 5 minutes.
2. Add the fruit to a mixing bowl along with the orange zest, and when the tea is brewed pour this over. Leave in the fridge overnight for the fruit to soak up the lovely tea flavours.
3. Heat the oven to 160C/140C fan/gas mark 3.
4. Add the sugar, mixed spice, egg and milk to the fruit mixture and stir together.
5. Add the flour and stir until all the ingredients are combined.
6. Spoon into a loaf tin and bake for approximately 1 hour 30 minutes or until golden brown and a skewer comes out clean.
7. Leave to cool slightly, then slice and serve with 10g Flora ProActiv per person for a portion of plant sterols with your afternoon treat.
For Flora ProActiv and recipes, search here.
