Poppy Watt looks at a simple option to help reduce calories in your diet.
Having put on a few extra pounds over Christmas, I wanted to cut down on carbohydrates that leave me feeling bloated and uncomfortable and probably pile on the pounds. Being a big potato fan, this proved more difficult than I imagined, especially as alternatives were hardly likely to help.
Then I discovered the Slendier Organic product range, a fantastic substitute for traditional pasta, noodles and rice, a tasty and versatile for sweet or savoury dishes.
Founder Mia V Haven was looking for a food source that was satisfying and filling to substitute some in her husband’s diet. She recalled a miracle vegetable in Japan, called Konjac, consumed in Asian countries for centuries and regularly used by her mother. Known as the devil’s tongue for its unusual appearance, it is often used as a dietary supplement for weight management thanks to the way it leaves you full without overloading with carbohydrates.
Mia started using Konjac noodles in her cooking, enabling her to prepare a variety of low calorie dishes. This inspired her to start her own business in 2009 and bring the product to our tables.
Her range can easily be incorporated into your culinary endeavours. Just put together a few simple ingredients and you’ll have a meal that is not only delicious but also low in calories and a great source of vegetable fibre.
Slendier Organic Konjac Noodles are perfect for soups and stir fries and at only 8 calories per 100 grams which, is equivalent to 1 peanut M & M, a benefit to any calorie controlled diet.
It is incredibly easy to prepare, as it is pre-cooked so you simply drain away fluid, rinse, leave in hot water for one minute, drain water and mix in with your favourite sauces, soups and salads.
Why not try these tasty recipes and see for yourself!
Asian Ginger Pork Stir Fry
Ingredients Serves 2 people
lean pork strips
100 grams chopped choy sum (Chinese broccoli)
250 grams Slendier Angel Hair
3 tablespoon(s) grated ginger
4 spring onions sliced
1 tablespoon(s) salt reduced soy sauce
½ cup(s) coriander leaves
1 tablespoon(s) white vinegar
3 teaspoon(s) sesame oil
100 grams snow peas
1 cup(s) lime juice
100 grams chopped bok choy
Prepare Slendier Angel Hair as per instructions on pack using scissors cut into smaller lengths
Combine pork with ginger and half sesame oil, half soy sauce and half vinegar in bowl cover and refrigerate for 10 minutes
Cook undrained pork in heated non-stick pan. Cook until tender
Add choy sum, bok choy and snow peas until just tender
Add remainder oil, sauce, vinegar and lime juice in bowl combine add to pan with Slendier Angel Hair Pasta
Remove from heat toss through coriander
You can also: -Garnish with black sesame seeds for extra texture -Replace pork with lean chicken or lamb strips
Spicy Chilli & Lemongrass Squid with Noodles
Ingredients Serves 2 people
250 grams Slendier Noodles
1 Clove of Garlic, crushed
1 tablespoon(s) Gluten Free Soy Sauce
1 Long Fresh Red Chilli, halved and thinly sliced
1 Bunch of Broccolini
¼ cup(s) Bean Sprouts
1 teaspoon(s) Vegetable Oil
2 Squid Hoods
2 Spring Onions, sliced thinly
1 Stalk of Lemon Grass , pale section finely chopped
Prepare Slendier Wok Ready Noodles as per instructions on the pack and set aside
Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces
In non stick pan gently heat vegetable oil heat oil and fry the squid in batches until Â for 2-3 minutes or until browned and tender
Add in crushed garlic, lemongrass, chilli and broccolini and toss through
Add Gluten free soy sauce and noodles toss well until combined
Remove pan from heat. Garnish with bean sprouts and sliced spring onions
Pear & Sultana Slice
Ingredients Serves 8 Servings(s)
1 cup(s) Canned Diced Pears
250 grams Slendier Konjac Rice Style
1 Egg, Slightly Whisked
⅓ cup(s) Sultanas
1 Spray of Olive Oil
1 Sprinkling of Icing Sugar
¼ cup(s) Vanilla Yoghurt
1 cup(s) Gluten Free Self Raising Flour
¼ teaspoon(s) Bi- Carb of Soda
¼ cup(s) Natvia
1 teaspoon(s) Ground Cinnamon
Prepare Slendier Konjac Rice Style as per instructions on the pack and set aside
Preheat oven to 180ᵒC, lightly spray 20cm x 20 cm square cake tin. Line tray with baking paper.
In small jug add slightly whisked egg and yoghurt and combine. Stir in diced pear.
In a medium size bowl sift the self-raising flour, bi-carb soda and cinnamon. Stir in sugar and sultanas until combined.
Make a well in the centre of the dry ingredients and stir in yoghurt mixture and rice. Mix gently until combined.
Spoon mixture into prepared tin. Bake for 20-25minutes or until skewer inserted into the centre comes out clean.
Remove tin for oven and allow to cool for 10 minutes. Remove slice from tin and allow to completely cool.
Slice into 5cm rectangular pieces and dust with icing sugar.
For more information visit www.slendier.co.uk
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