The University ran its annual Health & Wellbeing day in Elphinstone Hall on Thursday 25th October for King’s Campus based staff and students. The event had lots of activities to get involved in, including: cookery demonstrations, life style checks, dance demonstrations, fat analysis, sprint and exercise-bike challenges, and much more…
There were also free food samples celebrating the fantastic food made by our talented chefs in campus services.
A second Health & Wellbeing day will take place in Foresterhill on 8 November, watch out for more information in the staff and student ezines.
If you wanted to cook the delicious food that were cooked on the day (they can also be enjoyed in the 1st floor food court!) see below for the recipes!
Smoky Black Bean and Sweet Potato Chili
1½ cups dried black beans
4 cups sweet potato, diced into 3/4 inch cubes
1 tablespoon olive oil
2 cups chopped white or yellow onion (about one medium to large onion)
2 cloves garlic, minced
1 smoked chillies, chopped finely
2 teaspoons cumin powder
½ teaspoon smoked paprika
1 tablespoon ground chili powder
400gm chopped tomatoes
500ml vegetable stock
Sea salt to taste
¼ cup chives finely sliced
1 large Haas avocado
Soak the black beans in water for 6 to 8 hours, or overnight. Drain the soak liquid. Submerge them in fresh water, with enough to cover them by a few inches. Bring beans to a boil and lower to a simmer. Cook till beans are tender, approximately 45 minutes to one hour. Drain and set them aside.
Heat the tablespoon of oil in a large pot and sauté the onion for a few minutes and then add the sweet potato and garlic. Keep sautéing until the onions are translucent, about 8-10 minutes.
Add the smoked chilli, the cumin, the chili powder, and the smoked paprika. Heats until the spices are fragrant, add the can of tomatoes and 250ml of the vegetable stock.
When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are totally tender. Continue to add the remaining 250ml of vegetable stock as is needed and depending on the texture chili you like, season to taste.
When chili is finished, allow it to sit for a little while so that flavours can develop. To serve, top a generous bowl with some fresh avocado slices and chives.
Ramen noodle soup
700ml vegetable stock
3 garlic cloves, halved
4 tbsp soy sauce plus extra to season
1 tsp Worcestershire sauce (optional)
Thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
Pinch of chilli powder
1 tsp white sugar (optional)
375g Udon noodles
400g sliced cooked tofu, chicken, prawn, pork
100g Cornflour for tofu
2 tsp sesame oil
For the garnish
100g Pac choi or spinach
4 1 tbsp sweetcorn
4 boiled eggs (optional) , peeled and halved
1 sheet dried nori, finely shredded
Sliced green spring onions
Sprinkle of sesame seeds
Mix 700ml vegetable stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.
Cook 375g noodles following the pack instructions, then drain and set aside.
Slice 400g sliced cooked tofu, chicken, prawn, pork, and fry in 2 tsp sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
Strain the stock into a clean pan and then bring to the boil once again.
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.