Most of the health wannabes have gotten so used to making up excuses and postponing their resolutions. Either it’s a “cheat day” for them where eventually everyday turns into a cheat meal/junk good, or maybe you think of taking up jogging, and the weather is too gloomy or too sunny. Excuses, excuses!
But the journey of becoming healthy can start with one small step. It can be just changing your diet a little bit to be more healthy. And Flora is your ideal partner in eating and staying healthy without compromising on the great taste that most of you aren’t ready to give up on. Just a dash of Flora on a salad or on toast or even on your quick fried rice can make a healthy meal more healthy and extra yummy.
Flora is enriched with the goodness of Omega 3 and 6 from sunflower and canola oil as well as Vitamin A, D and E.
- Omega 3 and 6 helps maintain our blood cholesterol levels which is what helps with the heart health and help us to stay away from cardiovascular diseases.
- Vitamin A and D contributes to the normal functioning of the immune system which is super important these days with everything that is happening in the world.
- Vitamin E provides protection to cells from oxidative stress that helps you stay active throughout making Flora the perfect addition to your diets to get through the busy daily lifestyle
Chili chicken noodle
• 3 tablespoons flora
• 1/4 cup (60ml) Hot Chilli Sauce
• 1/4 cup (60ml) soy sauce, plus extra to serve
• 2 (about 200g each) skinless chicken thinly sliced
• 450g packet fresh thin noodles
• 400g fresh stir-fry vegetables ( carrots, mushrooms,beans,bell peppers, leeks)
• 75g chopped roasted peanuts
• Place 1 tablespoon flora, chilli sauce, soy sauce and chicken in a bowl, then toss to coat chicken.
• Separate the noodles and boil
• Heat the remaining flora in a wok or deep frypan over high heat. Drain the chicken over a bowl and reserve the marinade. When the flora is hot, add the chicken and stir-fry for 5 minutes or until lightly golden.
• Add the stir-fry vegetables, noodles, reserved marinade and 1-2 tablespoons water, then stir-fry for 3-4 minutes until the vegetables are cooked but still crunchy.
• Add the roasted peanuts, then toss to combine. Divide the mixture among 4 serving bowls and drizzle with extra soy sauce.
Kangkung with cashews
• 500g kangkung (water spinach)
• 1 small onion
• 4 garlic cloves ( sliced)
• 2 small cloves garlic
• 2 fresh red chillies
• 2 Tbsp flora
• 1/2 tsp salt (or 1 tsp if you like your salt)
• 50 g cashews
• 1 tomato
• 60ml (1/4 cup) water
1. Cut the kangkung into 7.5cm/3″ lengths, separating the harder stalks from the leaves, place on 2 separate plates.
2. onion, garlic, chillies , cashews and tomato chop to a semi fine mix.
3. Heat the flora in a wok or frying pan on medium-high heat and fry the ground ingredients until fragrant, about a minute.
4. Add the water and stir through for 10 seconds.
5. Turn the heat off, then add the leaves. Give it all a good stir to wilt the leaves. add more salt if you think it needs it.