Another week down and it's only getting colder and wetter, reading the paper today, it seems that last night was the coldest night that the country has had in years!!

We have had a busy and productive week here at CleanChem, it must be the influx of people wanting warm outdoor gear.

Winter Wellness is even more imperative when we are busy - who has time to take time off work when we are sick?

TIP #3: - Wash your hands

This may seem obvious, but you would be amazed at how many people forget to do this or don't do this properly. Thorough hand washing is the number one way to stop the spread of germs. Make sure you dry them properly as well as germs love damp areas. 

If you suffer from dry hands after washing, particularly if you are washing them often; keep a tube of hand cream handy to use regluarly. 

 

This weeks recipe is a delicious vegetarian comfort meal from the Healthy Food Guide Magazine - 

Pumpkin and Spinach Canneloni

Ingredients:

  • 750g pumpkin, peeled, cut in chunks
  • 1 large bunch spinach, trimmed
  • 6 spring onions, trimmed, white part only, thinly sliced
  • 250g low-fat cottage cheese
  • pinch nutmeg
  • black pepper, to season
  • 4 fresh lasagne sheets, cut in half
  • 400ml can tomato and basil pasta sauce
  • 1/2 cup grated reduced-fat cheddar cheese

Method:

Preheat oven to 180°C. Lightly grease a 1 1/2-litre (6 cup-capacity) ovenproof baking dish.

Cook pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly with a fork then set aside to cool slightly. Blanch spinach in boiling water for 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then chop roughly.

Place pumpkin, spring onions, spinach, cottage cheese and nutmeg in a large bowl. Season with pepper. Mix together.

Spoon 4 tablespoons (1/3 cup) filling in the middle of each lasagne sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling.

Pour remaining tomato sauce over cannelloni, season well with pepper and sprinkle with cheese. Bake for 30 minutes, or until cheese has melted and is bubbling. Serve with a side of winter vegetables.

Enjoy!