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Recipe provided by: Anna Jacob

 
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Mushroom Wrap
Serves 1

Ingredients:

   
     

1 tsp olive oil
1 clove garlic, diced
5 pieces mixed mushrooms, roughly chopped
1 tbsp parsley, chopped
1 tbsp fresh tomatoes, chopped
Salt and black pepper to taste
Butter lettuce leaves
2 slices high calcium milk bread

 

   

Method:

Heat olive oil in a pan, add garlic and mushrooms.

Sauté mushrooms quickly until just cooked, add chopped parsley and tomatoes.

Season with salt and black pepper, remove pan from the heat.

Flatten the slices of bread slightly with a rolling pin and top with lettuce leaves.

Spoon the mushrooms on top of the lettuce leaves.

Fold two diagonally opposite corners of the bread towards the centre and secure with toothpicks.

 
 
 

 

Anna says:

You can use a little bit of either soya, corn oil or olive oil because these are unsaturated oils which are good for your heart. Even then, use them in very little quantities.

Garlic are anti-septic and can lower your cholesterol.

Mushrooms have glycosides which according to scientific studies, can prevent cancer. Mushrooms also have natural glutamate which is the meaty taste so you can use mushrooms instead of meat.

Tomatoes are rich in Vitamin C and contain lycopene which is helpful to prevent prostrate cancer.

Add lettuce for the crunch and colour and use the opportunity to eat vegetables in the morning.

For more information, you can log on to www.foodnutrition.com.sg

Nutritional Analysis

Energy : 224kcals
Carbohydrate : 36g
Protein : 7g
Dietary Fibre : 3.6g
Total Fat : 5.8g
Sat. Fat : 1.0g
Calcium : 229mg

 

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