Quinoa Salad

This delicious Quinoa Salad is very versatile - serve warm when it's a bit chilly outside or cold on a warmish day.

Ingredients Juice of one lemon 1/4 cup extra-virgin olive oil or coconut oil Salt and pepper to taste 3 cups cooked quinoa, any colour 1 cup cubed cooked sweet potato or pumpkin ½ cup diced red onion 4 kale leaves, shredded ¼ cup toasted slivered almonds ¼ cup dried cranberries or goji berries ¾ cup cubed feta cheese (optional)

Instructions. To make the dressing, combine lemon juice, oil, salt, and

pepper into a small bowl.. Combine remaining ingredients in a separate bowl, add

dressing, and toss until well saturated.. Serve warm or cold.

 Adapted from a recipe in Alive Australia.

Cheesy Mushroom Baked Eggs

You've worked hard all day, it's getting late and you're hungry. Satisfy your hunger with this easy Cheesy Mushroom Baked Egg

recipe, full of eggy protein and fresh herbs with some medicinal Shiitake mushrooms for a nice immune boost.

Ingredients 2 tbsps butter 100g Shiitake mushrooms (or mushroom of choice), wiped clean and

coarsely chopped (about 1½ to 2 cups) 1 pinch sea salt 1 pinch black pepper 1 large clove garlic, crushed 1 tsp minced fresh thyme leaves 1½ tbsps heavy cream 40g Emmental cheese (or any Swiss cheese you like), shredded

(about a cup)

2 large organic eggs 2 tsps minced fresh parsley leaves, for garnish Toast, for serving (optional)

Instructions. Preheat oven to 200C (190C fan-forced).. Add butter to a medium skillet over medium heat; once the

butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes.

. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Stir in the cream and turn off the heat.

. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.

. Bake until the cheese is melted and the eggs are cooked how you like them – around 10 minutes.

. Sprinkle the parsley on top, and serve immediately.

Pumpkin & Cashew Cheese Tortillas

These tortillas have it all - colour, flavour and texture. The sweet, smoky paprika pumpkin matches perfectly with the earthy beetroot dip and the cashew cheese adds some welcome creaminess.

Ingredients 8 pumpkin wedges skin on or off 2 tbsps extra virgin olive oil Himalayan sea salt 1/2 -1 tsp smoked paprika Tortillas 1/2 cup cashew cheese 1/2 cup beetroot dip

Fresh greens of your choice Fresh coriander

Instructions. Preheat oven to 180C and line a baking tray with baking

paper.. Drizzle the pumpkin wedges with olive oil and a sprinkle of

salt and the smoked paprika and bake for 30-40 minutes or until tender.

. Wrap the tortillas in foil, and place in the oven to warm for 3-5 minutes and begin to assemble your tortillas.

. Layer the cashew cheese, top with a pumpkin wedge, fresh greens, and top with a dollop of beetroot dip.

. Top with coriander and serve immediately.

This dairy, gluten and grain free ultra moist and chocolaty cake is high in fibre and protein and very easy to make.

Banana & Walnut Pancake Stacks

An any morning, easy kind of breakfast to enjoy! Spelt flour gives these pancakes a nice nutty flavour base that makes the bananas and walnuts sing with a sprinkle cinnamon and a drizzle of maple syrup.

Ingredients 2 tsp baking powder 1/4 tsp baking soda 1 tbsp coconut sugar Sprinkle of cinnamon 1 cup almond milk 1 egg 1 tsp vanilla

1 tbsp coconut oil for the pan 2 bananas, sliced Handful of walnuts Maple syrup

Instructions

. Mix the spelt flour, baking powder, baking soda, coconut sugar and cinnamon in a bowl. Add the almond milk, egg and vanilla and stir until combined; do not over mix.

. Place the bowl in the fridge for 15 minutes to set the batter.

. Place coconut oil in the pan and heat to medium heat. Use 1/4 cup of the batter for each pancake and cook in batches, adding additional oil as required. Cook the spelt pancakes for a total of 7 minutes; flipping after roughly 5 minutes when the top is bubbly and the bottom is golden brown.

. Serve your spelt pancakes hot; layer the pancakes with banana slices and walnuts and then drizzle with maple syrup to taste.

Adapted from a recipe at www.jesselanewellness.com

Curried Sprouted Chickpea Soup

Bold in colour, this curried sprouted chickpea soup will warm up any evening. Flavoursome and rich in spices, it's a perfect meal for the cooler months.

Ingredients 3 cups of sprouted & cooked chickpeas  a few tsp. of coconut oil 1 brown onion, peeled and chopped roughly  1 tsp salt  2 bay leaves  1 tsp. of the powders of: cumin, coriander, paprika, garam

masala & 1/2 tsp. of turmeric  6 tomatoes  4 cloves garlic, peeled  2 jalapeo chillis, seeds removed  1 red chilli, seeds removed  1 tsp. Ginger  6 cups of vegetable stock (or even better bone broth -

chicken bone broth would be really nice in this recipe)  1/2 cup Coconut milk  water, extra  coriander, to serve 

Instructions. In a big pot, turn on the heat and cook the onion, with

the 1 tsp. of salt and bay leaves. Cook until the onion is soft and almost transparent

. To the soft onion add the following: 1 tsp. of cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric. Stir.

. In a blender/food processor: process the 6 tomatoes, 4 cloves of garlic, 2 jalapeno chillis, 1 red chilli & the 1 tsp of ginger. Process this until a smooth mixture has formed. Now add this mixture to the pot. Stir this mixture into the onions.

. Add 6 cups of stock/broth. Stir the broth into the soup mixture.

. Add the cooked chickpeas (be sure to discard any of the water that you cooked the chickpeas in). Stir the mixture. Leave to simmer for a little while.

. Using a stick blender, blend the soup until a smooth consistency forms and the chickpeas have disintegrated.

Alternatively, blend the soup in batches in a food processor until a smooth consistency forms.

. Stir in the coconut milk.

. Serve with coriander on top.

Enjoy!Recipe courtesy of www.healthfoodlover.com 

Turmeric Latte

This healing golden Turmeric latte is a dreamy Ayurvedic warmer. Laced with anti-inflammatory spices such as Cinnamon and Turmeric, it is as delicious as it is nourishing.

Ingredients 2 tbsp ground Turmeric 2 tbsp ground Cinnamon, plus extra to serve 2 tbsp ground Ginger 1 tsp honey 200mL coconut milk

Instructions

. Combine the ground Turmeric, Cinnamon and Ginger in a small container. Add 1 tsp spice mix to a large mug and add enough hot water to cover and stir to combine. Add the honey and stir to combine.

. Add coconut milk to a small saucepan over medium heat and bring to the boil, stirring constantly. Carefully pour over the spices and stir to combine. Alternatively, if you have one, use a coffee machine to heat and froth the coconut milk, then pour over the spice mix. Sprinkle with Cinnamon and serve.

Pistachio & Matcha Bliss Balls

Try this simple, yet delicious Pistachio & Matcha Bliss Balls recipe for a big dazzling green protein and antioxidant hit that helps to boost your energy and metabolism. Yum!

Ingredients 1 tsp Matcha green tea  1/2 cup raw cashew nuts 1/2 cup unsweetened desiccated coconut 2 x 20mL tbsps almond meal  2 x 20mL tbsps coconut flour 2 x 20mL tbsps water 2 x 20mL tbsps rice malt syrup 1 x 20mL tbsp extra-virgin coconut oil, melted

1/4 cup shelled pistachio nuts, chopped

What To Do. In a food processor, blend the cashew nuts, coconut,

almond meal, coconut flour and Match green tea powder until you get the texture of fine crumbs.

. Add the water, rice malt syrup and melted coconut oil and blend until everything is well combined. The mixture should be sticky enough to hold together, but not so sticky that you can’t roll it into balls. If the mixture is too sticky, add a tiny bit more coconut flour. If it’s too dry, add a touch more water.

. Roll the mixture into balls and coat in the chopped pistachio nuts, pressing the nuts lightly into the balls to make them stay. Leave the balls in the fridge to set. Store in the fridge in an airtight container.

Warm Chia Porridge

Start off those mornings with this Warm Chia Porridge, flavoured with aromatic cinnamon and sweet pears. A great way to start your day with protein, fibre, antioxidants and healthy fats to keep your energy levels up.

Ingredients 2 small beurre bosc pears, cut into small chunks with the

skin Pinch of cinnamon 1 tbsp cold pressed coconut oil, olive oil or butter 1 1/2 cups of milk (your choice almond, rice, coconut etc) 1/4 cup white chia seeds 1 tsp golden flaxseeds Coconut milk or yoghurt to drizzle

Instructions. Combine chia seeds, flaxseeds and 1 cup of milk into a

bowl and mix until combined.. Rest for 5 minutes and mix again – you can do this the

night before you need it, otherwise allow 15 minutes for the chia to absorb the milk to thicken.

. Heat coconut oil in a small heavy-based pan.

. Add pears and cinnamon and cook over a medium heat for 5–10 minutes until golden and softened.

. Divide the pan roasted pear between 2 serving bowls.

. Heat the chia porridge in a pot over a medium heat and add the rest of the milk. You can add more milk at this stage to get the consistency you like or even add any of your other favourite aromatics.

. Spoon porridge over the roasted pears. Add extra hot milk or a spoonful of coconut milk or yoghurt.

. Garnish with a dusting of cinnamon or even an oven roasted or poached pear, and for a little crunch, you can also add roasted almonds or macadamia nuts.

Berry Smoothie Popsicles

Perfect for the whole family during the warmer days and nights. Packed with nutrients, they are healthy and delicious. 

Ingredients 5 large strawberries 5 raspberries 1 banana 1 tbsp of honey 1 cup of almond milk  3 tbsp greek yoghurt

What To Do. Place ingredients in blender and blend together. 

. Take your popsicle containers and pour the smoothie mixture inside. 

. Freeze for 24 hours then enjoy!

Easy Mexican Quinoa

This is a great tasting, colourful dish that's so easy to prepare and cook, plus you only need one pan to cook it in! Ideal as a main meal for 2, or as a side dish for 4, this Easy Mexican Quinoa dish has it all; protein, fibre, spice and tartness from fresh lime juice.

Ingredients 1 tbsp virgin olive oil 1 tbsp minced garlic 1 jalapeño chilli, finely chopped 1 cup quinoa, uncooked 1 cup chicken or vegetable stock 420g can black beans, drained 400g roasted cherry or sundried tomatoes 1 cup corn 1tsp chilli 1 tsp cumin ½ lime, juiced 1 small tomato, diced chopped coriander for garnish

salt and pepper to taste 

Instructions. Sauté the garlic and jalapeño in olive oil in a large pan

for 1 minute.. Add in quinoa, stock, black beans, roasted tomatoes,

corn, chili, and cumin. Stir.. Bring to boil, reduce heat to simmer and cover.. Cook for 20 minutes, checking on it occasionally and

stirring.. Add salt and pepper to taste. Top with lime juice, diced

tomato and garnish with coriander.

Recipe adapted from http://www.aforkstale.com/easy-mexican-quinoa-recipe/

Raw Choc Cherry Bites

Crunchy cacao nibs combined with sour Cherries makes a very sweet snack indeed - any time, any place.

Ingredients ½ cup LSA (ground linseeds, sunflower seeds & almonds) ½ cup shredded coconut ¼ cup sweet cacao nibs ¼ cup raw almonds (soaked & chopped) 1 tbsp raw cacao 120g dried sour cherries (around ¾ cup) chopped ½ cup unhulled tahini ½ cup organic raw honey Desiccated coconut (for coating)

What To Do. Mix all ingredients together. Form into balls with your hands (damp hands makes it

easier). Roll balls in desiccated coconut. Store in the fridge or freezer

Dairy-free Almond & Honey Ice Cream

It's never too cold or too hot for ice cream! This dairy and gluten-free ice cream treat combines healthy nut milks with honey and yoghurt for a low-allergy dessert treat. Serve with a delicious self -saucing pudding, fresh berries, crunchy granola or add to a smoothie to make a thick shake.

Ingredients 500 mL almond milk  500 mL hazelnut milk  4 tbsps sugar of choice  4 tbsps runny raw organic honey  500g yoghurt of choice Crushed toasted almonds to garnish 

What To Do. Place the almond milk, hazelnut milk, sugar and honey

in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil). 

. Leave the milk mixture to cool, then whisk in the yoghurt. 

. Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen. 

. Remove to a medium bowl or freezer proof container and freeze for at least 1 hour to set.

. Perfect with crushed toasted almonds scattered over.

Detox Juice

A regular favourite each morning in the Herbs of Gold office. This green juice is refreshing and detoxifying.

Ingredients 2 cups pineapple (core included) 1 small lebanese cucumber 1 small medium green apple 1½ cups baby spinach leaves 4 cm piece fresh ginger ¼ bunch mint leaves 1 tbsp chia seeds Juice of 1 lime 250mLs water

What To Do. Put all ingredients in a blender and place lid on tightly.. Blend on medium-high speed for 60 seconds or until

smooth and frothy.

. Pour into glasses, garnish as desired. 

Sweet Potato Paleo Pancakes

Who doesn't love sweet potato? Give your next pancake fix the sweet potato treatment. One of the richest sources of vitamin A, sweet potato also contains many other vitamins, minerals, antioxidants and is a great source of dietary fibre.

Ingredients 1 cup sweet potato, cooked until soft and then mash  4 organic eggs  2 tbsp coconut flour  3 tsp cinnamon 1/2 tsp baking soda 1/2 tsp natural vanilla extract  coconut oil, for pan

What To Do. Mix together all the ingredients except the coconut oil

and beat just until a batter forms. . Heat coconut oil in a skillet over medium heat. Pour

about 1/4 cup of batter out and cook until bubbles start to form. Flip the pancake and cook for about another minute or two until fully cooked. 

. Repeat with the rest of the batter. Enjoy!

5-Ingredient Granola Bars

A quick and tasty no-bake treat for all the family to enjoy. High in protein and fibre, this makes an excellent snack for people on the go and makes a great base to add your own ingredients to mix things up a little.

Ingredients 1 cup natural peanut butter (or 1-1/2 cups natural almond

butter) 3/4 cup organic honey 4 cups granola (choose your favourite pre-made granola

flavour) 1 cup old-fashioned oatmeal 3/4 cup dark chocolate chips (divided)

 What to do:

. Line a 23 x 30 cm baking dish with parchment paper or foil and spray with non-stick cooking spray. Set aside.

. In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter (or almond butter) and honey. Stir in the granola and oatmeal until well combined. Stir in ½ cup of the chocolate chips.

. Spread the mixture evenly into the prepared baking dish. Sprinkle with remaining ¼ cup chocolate chips. Use a spatula or your hands with parchment paper under them to press down firmly all over the top of the mixture making sure the top is smooth and the mixture is as compact in the dish as possible.

. At this point, you can lift the bars out of the dish (using the edges of the foil or parchment paper) and immediately cut into bars with a sharp knife or you can cover the dish with plastic wrap and place the bars in the refrigerator to firm them up even more, about 30 minutes, before cutting them into bars. Store cut bars in a sealed container in the refrigerator for up to 2 weeks or freeze them for later use.

Recipe from Maegan - The BakerMama at https://www.yummly.com/recipe/5-Ingredient-Granola-Bars-1263149?prm-v1&utm_medium=email&utm_campaign=browse-email

Carrot & Ginger Soup

A delicious and nutritious soup packed with plenty of tasty herbs to keep you warm and cosy, especially during the cooler months. Low calorie, low fat and low carb!

Ingredients 2 tbsp olive oil 7 large carrots, peeled and chopped into rounds 1/2 medium brown onion, chopped 3 cloves garlic, minced 1 inch piece fresh ginger, peeled and grated or minced 1 tbsp organic honey 1 tsp curry powder 1/2 tsp turmeric 1/2 tsp ground cumin 1/2 tsp paprika 1/2 tsp crushed red pepper flakes 1/8 tsp cayenne pepper Salt to taste Freshly ground black pepper to taste 4 cups low sodium vegetable stock Natural yoghurt and fresh coriander sprigs for garnish 

What To Do

. In a large pot, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until slightly brown. When the onions are brown, add the carrots and sauté for another 2 minutes.

. Add the ginger, garlic, honey, turmeric, curry powder, paprika, cumin, red pepper flakes, and cayenne pepper into the pot of vegetables. Stir and sauté for another 2 minutes.

. Slowly pour 4 cups of vegetable stock into the pot. Bring the mixture to a boil and turn the heat down to a low setting. Cover the pot and simmer for about 40 minutes, or until the carrots are tender.

. Blend the soup using a blender or food processor. When the entire pot is blended, check for consistency. If the soup is too thick, additional vegetable stock or water may be added.

. Add salt and black pepper to taste.

. Serve with a garnish of natural yoghurt and fresh coriander sprigs.

Gluten-free chocolate brownies

Chocolate brownies are delicious and so versatile. They can be served warm or cold, plain or matched with other tasty treats. Aduki beans give these gluten-free chocolate brownies an added depth and texture which matches perfectly with the bittersweet dark chocolate.

Ingredients 6 tbsps ground flaxseed 9 tbsps water 1 x 400g tin of aduki beans, drained and rinsed 75mLs sunflower oil 200g light soft brown or coconut sugar 55g cacao powder 55g ground almonds 1 tsp gluten-free baking powder 1 tsp vanilla extract 100g dark dairy-free chocolate

For the coconut whip:

200mLs coconut cream 3 tbsps icing sugar 1/2 tsp vanilla extract

 What to do. The day before you make the brownies, place the coconut

cream in the fridge and leave for 24 hours to thicken up.. Preheat the oven to 180°C. Lightly grease a 23cm square

brownie tin with sunflower oil and line with baking paper.. In a bowl, combine the ground flaxseed with 9 tablespoons of

water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)

. Place the aduki beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cacao, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.

. Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little.

. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.

Beetroot & Walnut Salad

If you love a colourful salad, then this salad is for you. The earthy sweetness of beetroot combines so well with the tart creaminess of the goat’s cheese and the toffee crunch of walnuts. Serve alone or match with any of your other favourite foods.

Ingredients 2 bunches baby beetroot, trimmed Olive oil, to grease 140g (2/3 cup) caster or coconut sugar 55g (1/2 cup) walnut halves 1/2 teaspoon sea salt flakes 2 bunches rocket leaves 80g goat's cheese, crumbled 60mLs (1/4 cup) extra virgin olive oil 1 tbsp red wine vinegar

 What to do. Preheat oven to 200°C. Use a fork to prick beetroot.

Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.

. Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.

. Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.

Recipe by Taste at http://www.taste.com.au/recipes/beetroot-walnut-salad/646480fa-e0ba-4bfa-94c1-e2c5b47effc7

Veto Pad See Ew

This is a ‘veto’ (vegan & keto) version of the popular Thai noodle dish, Pad See Ew. Veto Pad See Ew is rich in nutrients and low-carbohydrate thanks to the konjac noodles and green vegetables. Tastes great for lunch or dinner, plus it’s quick and easy to make too!

INGREDIENTS

8 x 2cm-thick wedges Jap pumpkin, halved crossways  1/4 cup (60mL) olive oil  1L (4 cups) vegetable stock  1 onion, finely chopped  2 garlic cloves, crushed  2 tsp finely grated ginger  2 tsp finely grated turmeric  2 cups (400g) red lentils  400mL coconut milk  100g snake beans (from Asian grocers)  3 baby cucumbers, quartered lengthways 

Juice of 1 lime  Sliced green chilli, coconut flakes, salted roasted cashews, toasted

nigella seeds and micro coriander, to serve

WHAT TO DO

. Preheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbsp oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm. 

. Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot. 

. Meanwhile, heat remaining 2 tbsps oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked 

. Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cucumbers and lime juice in a bowl. 

. Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.

Source www.delicious.com.au

Blueberry Breakfast Biscuits

Bored with your usual breakfast choice of cereal or toast? Try these Blueberry Breakfast Biscuits packed with protein, oats for your nervous system, cinnamon for blood sugar balance and blueberries for an antioxidant boost. A quick, easy and ‘unboring’ way to start your day. You can freeze them for up to 3 months too!

INGREDIENTS

2 ripe medium bananas, mashed (about 3/4 cup) 2 1/2 cups (200g) old-fashioned whole rolled oats 1 cup (250g) any nut butter 1/2 cup (60g) chopped pecans or walnuts 1/3 cup (75g) honey 1 tsp pure vanilla extract 1/2 tsp ground cinnamon 1/4 tsp salt 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)

WHAT TO DO

. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).

. Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 biscuits per baking sheet since they are so large. The biscuits won’t spread much in the oven, so gently press the mounds down to create a flatter shape.

. Bake for 18-21 minutes until lightly browned on the sides.

. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

. Biscuits will stay fresh in an airtight container at room temperature for up to 1 week.

 

Recipe from Sally’s baking addiction at https://sallysbakingaddiction.com/2017/01/19/good-morning-sunshine-breakfast-cookies/

Ham, Vegetable & Haloumi Frittata

If you have leftover ham and vegetables this Christmas, and most of us do, change things up a little with this quick and easy Ham, Vegetable & Haloumi Frittata. Variety is the spice of life.

Ingredients

6 organic eggs 2 tbsps thickened cream 2 cups leftover cooked vegetables, such as pumpkin, potato,

cauliflower or broccoli 2 cups leftover ham, chopped 4 spring onions, chopped, 180g haloumi, chopped 1/2 cup coriander leaves, to serve 1 spring onion, shredded, to serve

What to do

. Lightly whisk together eggs and cream in a large bowl. Spray a 22cm frying pan with oil and heat on medium. Add vegetables, ham and onion and cook for 2-3 mins, stirring constantly, until lightly browned.

. Preheat grill to high. Pour egg mixture over ham and vegetables, reduce heat to low and cook for 5 mins, or until frittata is set around the edge but still runny in the centre. Place pan under the grill and cook for 2-3 mins, or until golden brown and just set.

. Meanwhile, heat a small non-stick frying pan on high. Cook haloumi for 1-2 mins each side, or until crisp and golden. Slide frittata out of pan and top with haloumi, extra onion and coriander. Cut into wedges and serve.

Chocolate Truffles

These delicious Chocolate Truffles are a healthy take on the traditional Ferrero Rocher chocolates, minus the refined sugar, gluten and not so nice fats. They make a super healthy treat packed full of heart healthy good fats and contain a plethora of nutrients such as calcium, iron, magnesium, phosphorus and zinc. 

Ingredients

1 cup raw mixed nuts 1 cup pitted, chopped medjool dates 4 tbsps raw cacao powder Pinch of sea salt 2 tbsps cacao nibs Water – enough to make the mixture sticky 12 whole raw hazelnuts (de-shelled) For decorating: 1/3 cup cacao nibs 180g dark chocolate (choose vegan chocolate if desired)

What to do

. Place the raw mixed nuts in a food processor (not the hazelnuts) and process until a crunchy meal. Transfer to a large bowl.

. Add the dates and mix well. Stir in the cacao powder, sea salt and cacao nibs. Add the water gradually, stirring to combine until the mixture is sticky and can clump together to form balls.

. Roll into balls and place one hazelnut in the centre of each ball so that the hazelnut is buried in the centre of each ball.

. Roll the balls in the remaining cacao nibs. Place in the fridge to firm for 1 hour.

. Place the chocolate in a glass bowl and place the bowl over a saucepan of simmering water. Allow the chocolate to melt and remove from the heat.

. Using a cocktail stick dip the balls in the chocolate and place on a tray.

. Store in the fridge for up to 2 weeks (they never last long in my house). Wrap in baking paper and store in an airtight container for up to 6 weeks. 

 

Recipe from https://www.fionatuck.com/single-post/2017/12/14/Healthy-Vegan-Chocolate-Truffles

Chai Chia Pudding

If you want something delicious that’s good for you and takes but a moment to prepare, this Chai Chia Pudding is for you. We’ve included our very own CULTURE Chai, a unique, probiotic-rich fermented drink concentrate that supports gut health and general wellbeing.

INGREDIENTS

6 tbsps Chia seeds 2 cups of milk – choose your favourite, although chocolate

almond milk is nice 30mLs  Herbs of Gold CULTURE Chai 2 tbsps raw cacao nibs

WHAT TO DO

. Place all ingredients into a bowl and stir well.

. Place in the refrigerator to set (chia seed mixture will start to swell and absorb the liquids in around 10-20 minutes).

. Serve once set.

* Serving tipSpoon some pudding into individual serving bowls and serve with coconut yoghurt, granola and fresh raspberries

Roasted Broccoli Gnocchi

Roasted Broccoli Gnocchi is a great alternative to the often-stodgy traditional potato-based gnocchi. Broccoli provides a healthy amount of dietary fibre and when combined with the homemade

tomato and garlic-based sauce, provides antioxidant support. Topped with tangy parmesan cheese, this dish has it all.

INGREDIENTS

350g broccoli, cut into small florets 1 tbsp olive oil 1 onion, finely chopped 800g ripe tomatoes, chopped 2 garlic cloves, crushed 180g oil-free store-bought roasted capsicum, finely chopped 250g fresh ricotta 45g grated parmesan, plus shaved, to serve 1 egg 3/4 cup plain flour 1 tbsp chopped basil leaves, plus extra, to serve

WHAT TO DO

. Preheat oven 180°C. Line a large baking tray with baking paper. Lay broccoli on tray in a single layer. Lightly spray with oil. Roast for 15–20 minutes, or until it is just tender. Cool.

. Meanwhile, heat oil in a non-stick frying pan over medium heat. Sauté onion for 3–4 minutes, or until lightly golden and softened. Add tomatoes, garlic and capsicum. Cook for 4–5 minutes, or until tomatoes have softened. Simmer sauce for 25–30 minutes, or until thick and rich. If needed, add 2–3 tablespoons of water to thin sauce. Keep warm.

. Process roasted broccoli in a food processor until fine. Place in a large bowl with the ricotta, parmesan and egg. Season with pepper and stir until just combined. Gradually mix in flour; stir to form a soft dough which is firm enough to roll.

. Divide dough into 4 pieces. Roll 1 piece out on a lightly floured surface into a 2cm-thick log. Cut into 2–3cm pieces. Leave gnocchi plain or roll on the back of a fork to leave indentations. Set aside on a tray and repeat with remaining dough.

. Drop gnocchi into a large pan of boiling water for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to serving plates. Top gnocchi with fresh tomato sauce and serve extra shaved parmesan and basil leaves.

Recipe from Australian Healthy Food Guide.

Chocolate, Hazelnut & Ginger Bars

What’s not to love about these Chocolate, Hazelnut & Ginger Bars? Chocolaty goodness for an antioxidant and energy boost, complimented nicely with protein from hazelnuts, medium chain triglycerides (MCTs) from coconut oil and Ginger for a zingy taste sensation.

INGREDIENTS

1 cup roasted hazelnuts ¼ cup peeled and chopped ginger 3 tsps organic honey ½ cup raw cacao ½ cup organic coconut cream ¼ cup coconut oil + 1 tsp of coconut oil ½ cup Medjool dates Optional extra’s: LSA, Chia seeds, shredded coconut, cacao

nibs etc

WHAT TO DO

. In a small saucepan over medium heat, add 1 tsp coconut oil and ginger, stirring until ginger begins to soften. Add honey and continue to stir until crystalized. Remove from heat and stir through the roasted hazelnuts, coating well.

. In a food processor or high-powered blender, add raw cacao, coconut cream, ¼ cup coconut oil and dates (plus any optional extra’s you wish to add) and process or blend until smooth. Add a tablespoon of water if mixture isn’t smooth enough. Transfer to large mixing bowl.

. Mix through hazelnut ginger mix until well combined.

. Spread mixture evenly over a lined tray in a thin layer and place in the freezer to set for 30 minutes. To serve, break or slice. 

Recipe from Food Matters.

Noodle, Vegie & Herb Frittata

It looks fabulous and it is fabulous! So easy to put together and you get to relax while it’s cooking. Noodle, Vegie & Herb Frittata provides a great combination of colourful vegetables and herbs combined with eggs for a nice amount of protein. Serve warm from the oven or cold next day with your lunch.

INGREDIENTS

60g gluten-free vermicelli noodles 1 tbsp virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, crushed 2 large carrots, peeled, cut into zoodles (see tip) 2 large zucchini, trimmed, cut into zoodles (see tip) 1 corn cob, kernels removed 7 eggs 2 tbsps reduced-fat sour cream 250g box frozen spinach, thawed, squeezed of excess water 1 tbsp gluten-free sweet chilli sauce, to drizzle basil leaves, to serve 4 cups green salad, to serve 1 tbsp balsamic vinegar, to serve

WHAT TO DO

. Preheat the oven to 160°C. Line a 22cm round springform tin with baking paper or foil.

. Place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak for 5 minutes, or until softened. Drain and set aside to cool.

. Heat half of the olive oil in a large non-stick frying pan over medium heat. Sauté onion for 1–2 minutes, or until softened. Add the garlic, carrot, zucchini and corn, and cook, stirring, for 2–3 minutes, or until vegetables are just softened. Set aside to cool.

. Whisk the eggs and sour cream together in a large bowl. Stir through the spinach. Place the cooled vegetables and noodles in the prepared tin. Pour over the egg mixture and arrange vegetables evenly.

. Bake frittata for 1 hour, or until golden and set in the middle. Slice into wedges and drizzle with sweet chilli sauce. Serve with salad, dressed with balsamic vinegar and remaining olive oil.

Recipe from Australian Healthy Food Guide at  http://www.healthyfoodguide.com.au/recipes/2017/june/noodle-vegie-and-herb-frittata

Asparagus & Smoked Salmon Frittata

Could this dish be any easier? Asparagus & Smoked Salmon Frittata is very versatile; you can serve it hot or cold, as a main or side dish, or freeze until you need a quick meal. Eggs and smoked salmon provide a nice protein base for the many vitamins and minerals found in Asparagus. This is a keeper!

INGREDIENTS

12 spears asparagus, trimmed (preferably thin stemmed) 8 eggs 3 tbsps chopped dill 200g smoked salmon, cut into strips 50g grated parmesan

 

WHAT TO DO

. Preheat the oven to 150°C. Line a 20 cm square cake tin with baking paper.

. Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1 cm lengths.

. Whisk together the eggs and dill in a bowl. Season, then stir in the asparagus and smoked salmon. Pour into the prepared tin and sprinkle with grated

parmesan. Bake for 25 minutes or until just set. Remove from the oven and allow to cool, then cut into pieces.

Recipe from CSIRO Total Wellbeing Diet at https://www.totalwellbeingdiet.com/community/recipes/smoked-salmon-and-asparagus-frittata/#DHGDGDyzRBEKhvPu.97

Miso Noodle Soup

Miso paste, derived from fermented soybeans, gives this Miso Noodle Soup great depth of flavour and provides some beneficial bacteria for digestive health. Shiitake mushrooms, often referred to

as medicinal mushrooms, help to boost immune function and provide antiviral activity. Great ‘fast food’ easy to prepare.

. Combine the miso paste and 8 cups (2L) water in a large saucepan over high heat. Bring to the boil.

. Reduce heat to medium. Add the ramen noodles and mushroom and cook, stirring occasionally, for 5-7 mins or until the noodles are tender.

. Ladle the noodle mixture evenly among serving bowls. Top with the tofu and sliced spring onion. Serve immediately.

Recipe from https://www.taste.com.au/recipes/15-minute-miso-noodle-soup/vfctofnq

Warm Zucchini & Haloumi Salad with Yoghurt Drizzle

If you like your salads, this is a great way to continue eating salads as the weather starts to cool down. Zucchini’s are high in essential nutrients and have a low glycaemic index while the haloumi adds a nice amount of protein. All topped off with a ‘herbalicious’ yoghurt dressing.

INGREDIENTS

3 (600g) zucchini, halved, sliced diagonally 1 tsp fresh rosemary leaves, chopped 2 tbsps extra virgin olive oil 250g haloumi, sliced 50g baby rocket

 

Yoghurt Drizzle

1/2 cup plain Greek-style yoghurt 1/4 cup chopped fresh dill 1 garlic clove, crushed 2 tbsps lemon juice 2 tbsps extra virgin olive oil

WHAT TO DO

. Make Yoghurt Drizzle: Place yoghurt, dill, garlic, lemon juice and oil in a food processor. Process until smooth. Season with salt and pepper. Set aside (you can make this the day before to save time).

. Place zucchini, rosemary and 1/2 the oil in a bowl. Toss to coat.

. Heat a large, non-stick frying pan over medium-high heat. Add zucchini. Cook for 2 minutes each side or until golden. Transfer to a heatproof bowl. Cover to keep warm.

. Combine haloumi and remaining oil in a bowl. Toss to coat. Return pan to heat. Add haloumi. Cook for 1 minute each side or until golden. Add to zucchini. Toss to combine.

. Place rocket, zucchini and haloumi on a serving platter. Season with pepper. Top with Yoghurt Drizzle. Serve immediately.

Recipe from Taste at https://www.taste.com.au/recipes/warm-zucchini-haloumi-salad-yoghurt-drizzle/c4ac8424-8557-4502-9e94-45ee861f49aa

Crunchy Popcorn Cauliflower

Cauliflower, part of the cruciferous family of vegetables, is finally coming into its own. Crunchy Popcorn Cauliflower is easy to prepare, tastes delicious and is highly nutritious containing many vitamins, minerals and antioxidants. Soft, sweet cauliflower meets the crunch of panko and parmesan – yum!

INGREDIENTS

1 cauliflower, cut into small florets 1 organic, free-range egg 1 cup panko breadcrumbs 1/2 cup finely grated parmesan 1 tsp smoked paprika 2 tsps coarsely chopped thyme sprigs

 

WHAT TO DO

.  Preheat oven to 200°C. Line a baking tray with baking paper. Cook the cauliflower in a large saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large bowl. Stir in the egg.

. Combine the breadcrumbs, parmesan, paprika and thyme in a large bowl. Add the cauliflower mixture and

toss to combine. Arrange the mixture in a single layer over the lined tray. Spray well with olive oil spray.

. Bake, turning occasionally, for 20 mins or until cauliflower is golden brown and crisp. Serve warm.

Recipe from taste.com.au at https://www.taste.com.au/recipes/crunchy-popcorn-cauliflower/iz87i44n

Pumpkin, Spinach & Lentil Lasagne

This tasty Pumpkin, Spinach & Lentil Lasagne is so easy to make. Prepare steps 2 and 3 one night, and then put together and cook the next night. Serves 8 so that you can share with family and friends or freeze any leftover portions for an easy mid-week dinner.

INGREDIENTS

1 tbsp virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 900g pumpkin, peeled, cut into 1.5cm cubes 2 x 400g cans brown lentils, rinsed, drained 1/2 cup vegetable stock 690g bottle of Italian tomato passata 500g ricotta Good pinch ground nutmeg 375g packet fresh lasagne 120g packet baby spinach, trimmed, finely shredded 1 1/2 cups grated tasty cheese

WHAT TO DO

. Preheat oven to 190C (170C fan-forced). Grease a 26cm x 20cm x 6cm baking dish.

. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.

. Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.

. Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly. Top with spinach, then cover with another layer of lasagne sheets.

. Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. (To freeze, see Note).

. Bake for 45 mins or until golden and cooked through. Serve with rocket.

Recipe from Taste.

Minestrone Soup

Try this quick and easy Minestrone Soup packed full of fresh vegetables and protein for a healthy lunch or dinner, topped with a tasty basil pesto. While fibre is important for healthy digestive function, protein is important for healthy brain cells, muscles, skin, hair and nails.

INGREDIENTS

1 tbsp olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stick, finely chopped 1 zucchini, finely chopped 2 garlic cloves, crushed 2 bacon rashers, finely chopped 400g can diced tomatoes 4 cups (1L) salt-reduced chicken stock 1 tbsp tomato paste 400g can borlotti beans, rinsed, drained ½ cup (65g) small pasta shells 60g baby spinach, finely shredded ⅓ cup (90g) basil pesto

WHAT TO DO

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, zucchini, garlic and bacon. Cook, stirring, for 5 mins or until onion softens. Add the diced tomato and stir to combine. Add the stock and tomato paste and bring to the boil. Reduce heat to low and cook for 10 mins or until the soup thickens slightly.Add the borlotti beans and pasta shells to the tomato mixture in the pan and cook for 8 mins or until pasta is al dente. Add the spinach and stir to combine. Remove from heat. Season.Ladle the soup evenly among serving bowls. Top with pesto.Serve with shaved parmesan and sourdough toast

Recipe from Taste.com

Vegetarian Tikka Masala

Fresh cauliflower and pumpkin draped in a delicious tikka curry sauce with creamy coconut milk makes an excellent, quick and easy dinner for the whole family. Cauliflower, part of the Brassica family, helps to detoxify the body and pumpkin provides a rich source of vitamin A for immune support. Food meets medicine.

INGREDIENTS

1/2 cup (150g) tikka masala curry paste 800g Kent pumpkin, seeded, cut into 5cm pieces 1 cauliflower, cut into florets 400g can diced tomatoes 1 cup water 270ml can coconut milk

WHAT TO DO

. Heat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.

. Add pumpkin, cauliflower, tomato and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low.

Cook, stirring occasionally, for 25 mins or until pumpkin is tender.

. Add the coconut milk and stir to combine. Bring to a simmer. Season.

 

Recipe from Taste.

Roasted Cauliflower Dhal

Roasted Cauliflower Dhal makes a great meal on its own or you can match it with other protein sources such as fish, chicken or beef. Cauliflower, part of the Brassica family, plays an important role in helping your body detoxify while the lentils and beans provide some fibre and meat-free protein.

INGREDIENTS

500g cauliflower, cut into small florets 1 tbsp virgin olive oil 1 large brown onion chopped 1/4 cup (75g) tikka masala curry paste 1/2 cup (120g) dried red lentils 2 cups (500mL) vegetable stock 220g green beans, ends trimmed 1/2 cup coriander sprigs

WHAT TO DO

. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray. Spray with olive oil spray. Season. Roast for 20 mins or until cauliflower is tender and golden.

. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until onion softens. Add the curry paste. Cook, stirring, for 1 min or until aromatic. Stir in lentils and stock. Bring to the boil. Reduce heat to low. Simmer for 20 mins or until lentils are tender.

. Add beans to the lentil mixture with the roasted cauliflower. Stir until beans are tender. Top with coriander. Season.

Recipe from Taste.

Healthy Vegan Chocolate Pudding

If you’re looking for something sweet, healthy and chocolatey, then this protein-packed pudding is just what you need! Brimming with antioxidants, mineral rich cacao, carob and pure vanilla bean. This purely delicious chocolate pudding makes the perfect indulgent, yet light dessert.

INGREDIENTS

1 large frozen banana 250mL almond or cashew milk 1 generous tbsp of almond or cashew butter ½ small avocado 1 tsp vanilla bean extract or paste 2 heaped tbsps cacao powder pinch of sea salt ½ cup ice

WHAT TO DO

Combine banana, milk, butter, avocado, vanilla, cacao, sea salt and ice into a good high-performance blender

Blend until smooth, thick and creamy Spoon into serving bowls

Sourced from The Healthy Chef

Taco Salad with Coriander Cream Dressing

It’s time for some colourful salads to grace your plate. This Taco Salad with Coriander Cream Dressing has it all; colour, crunch, flavour and plenty of healthy nutrients. Great served alone with some organic corn chips or add some fish or chicken to round out the protein.

INGREDIENTSCoriander Cream Dressing (makes 1 cup)

1 cup raw cashews (soaked for 3 hrs or overnight) 1/4 cup unsweetened almond milk 1/4 cup coriander 1 lime, zest and juice 1/2 tsp apple cider vinegar 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp sea salt 1/4 tsp ground pepper

Taco Salad

8 cups romaine lettuce, chopped 1/2 cup red onion, finely chopped

2 cups red cabbage, chopped 1/2 cup corn 1/2 cup black beans, rinsed and drained 1 cup cherry tomatoes, quartered 1 avocado, peeled and diced Organic corn chips Salsa (optional)

WHAT TO DO

Coriander Cream Dressing

. In a high-powered blender, combine all the ingredients until smooth and creamy. Refrigerate until ready to use. Dressing will keep for 5 days in the fridge.

Taco salad

. Wash and chop the romaine lettuce into bite sized pieces and toss in a mixing bowl with the red onion and 1/2 cup of the Coriander Cream Dressing. Put your dressed lettuce into your serving dish and add the red cabbage, tomatoes, and avocado on top.

. Combine the corn and black beans together (optional) and add that to the top of the salad. Drizzle with more Coriander Cream Dressing, if desired. 

. Serve with corn chips and salsa on the side. 

Makes 2 entreé sizes

Recipe from hotforfoodblog

Leek & Blue Cheese Slice

Leeks take centre stage here providing a subtle onion-like flavour that offsets the delicious and tangy blue cheese flavour while the walnuts add a nice nutty flavour and crunchy texture. Garlic provides a nice immune boost too. Don’t like blue cheese? Add you favourite cheese instead. Serve hot or cold.

INGREDIENTS

200g bacon rashers (nitrite-free if possible), rind trimmed, diced

1 tbsp olive oil 4 leeks, white part only, thinly sliced  3 garlic cloves, crushed  6 eggs  1/2 cup milk  3/4 cup self-raising flour  150g creamy blue cheese, crumbled  1/3 cup roughly chopped walnuts  flat-leaf parsley leaves, to garnish

WHAT TO DO

. Preheat oven to 180°C. Grease a rectangular 8-cup baking dish. 

. Heat a frying pan over medium heat. Add bacon and cook for 8 minutes or until crisp. Transfer to a plate lined with paper towel. 

. Heat oil in frying pan. Add leek and cook for 8 minutes or until softened but not coloured. Add garlic and cook for 1 minute or until fragrant. Transfer to a bowl and set aside to cool. 

. Whisk eggs, milk and flour together in a large bowl. Add bacon, leek and cheese. Season to taste. Pour mixture into baking dish and smooth top. Sprinkle with walnuts. Bake for 45 minutes or until set. Slice and serve sprinkled with parsley.

Recipe sourced from woolworthes

Rainbow Rice Paper Rolls

Rainbow Rice Paper Rolls make an impressive addition to any meal or as a healthy snack and as a bonus, they are surprisingly easy to make. Packed full of flavour, Rainbow Rice Paper Rolls are great for using up any leftovers and the ‘rainbow’ coloured fruits and vegetables provides a wide range of nutrients.

INGREDIENTS

Dried rice paper sheets (the number depends on how many you want to make)

Sticky rice or vermicelli noodles (soaked in hot water to soften) help to bulk up the rolls

Fresh fruit of choice Grilled banana Avocado, sliced Ginger, grated Black sesame seeds Carrot, shaved into ribbons Fresh herbs Dipping sauce of your choice (optional)

WHAT TO DO

. Pour boiling water into a shallow dish that is wide enough to dip the dried rice paper sheets. Working with one sheet of rice paper at a time, dip into the hot water

for a few minutes to soften, then transfer to a plate covered with a damp tea towel.

. Working with one rice paper sheet at a time, add some sticky rice or vermicelli noodles as a base and then alternate your chosen fillings in the centre of the rice paper sheet. Keep filling 10cm away from each end. Do not overfill or the rice paper sheet may split.

. Bring the two ends of the rice paper over the filling, then roll up the sides to create a tight parcel. Repeat with remaining rice paper sheets.

. Enjoy.

Sourced from The Feed Feed.

Buttery Passionfruit Shortbread Bites

The melt in your mouth buttery texture combined with the delicate flavour of passionfruit set these Buttery Passionfruit Shortbread Bites apart from any other shortbread. Great as a special treat any time of year but they have a special place at Christmas celebrations.

INGREDIENTS

150g butter, softened 1/4 cup caster sugar (or sweetener of choice) 1/4 cup rice flour 1 cup plain flour 2 passionfruit Icing sugar mixture, for dusting (optional)

WHAT TO DO

. Preheat oven to 150°C/130°C fan-forced. Grease and line 2 baking trays with baking paper. 

. Using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Using a wooden spoon, stir in flours. 

. Strain passionfruit, discarding seeds. Add passionfruit pulp to butter mixture. Stir well to combine. 

. Roll 1 level tablespoon mixture into a ball. Flatten between palms. Place on prepared tray. Repeat with remaining mixture, placing 2cm apart on tray. Brush tops lightly with a little water. 

. Bake, 1 tray at a time, for 15 minutes or until just firm to touch. Cool on trays. Serve dusted with icing sugar (optional).

Sourced from taste.com.au

Spinach, Apple and Pomegranate Salad

This Spinach, Apple and Pomegranate Salad is super healthy, packed with flavour and loaded with crunch. Spinach provides a rich source and fibre and many nutrients while Pomegranate is high in antioxidants, vitamin C and folate. Looks great and is good for you too!

INGREDIENTSCandied Pecans

2 tablespoons butter 1 cup pecan halves 2 tablespoons sugar of choice 1 teaspoon ground cinnamon

Vinaigrette

1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons pure maple syrup 1 teaspoon Dijon mustard salt and pepper to taste Spinach Salad 226g baby spinach 2 apples thinly sliced 3/4 cup pomegranate arils 1/4-1/2 cup feta cheese candied pecans

WHAT TO DOCandied Pecans

. Melt butter in a medium skillet over medium to medium-low heat. Add the pecans, sugar, and cinnamon. Cook, stirring frequently, until the pecans start to toast. About 3-5 minutes. 

. Transfer pecans to a piece of parchment paper to cool. Let cool completely before adding to the salad.

Vinaigrette

. Whisk together all vinaigrette ingredients until well blended. 

. Spinach Salad

. Toss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.

Sourced from www.countrysidecravings.com

Pumpkin Dahl

Pumpkins are delicious all year round and this easy Pumpkin Dahl is no exception. Red lentils provide a nice vegetarian and vegan source of protein plus they are low in calories and fat. Nutty and earthy in flavour, lentils also have a high nutritional profile and are great for digestive health.

INGREDIENTS

8 x 2cm-thick wedges Jap pumpkin, halved crossways  1/4 cup (60mL) olive oil  1L (4 cups) vegetable stock  1 onion, finely chopped  2 garlic cloves, crushed  2 tsp finely grated ginger  2 tsp finely grated turmeric  2 cups (400g) red lentils  400mL coconut milk  100g snake beans (from Asian grocers)  3 baby cucumbers, quartered lengthways  Juice of 1 lime  Sliced green chilli, coconut flakes, salted roasted cashews,

toasted nigella seeds and micro coriander, to serve

WHAT TO DO

. Preheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbsp oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm. 

. Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot. 

. Meanwhile, heat remaining 2 tbsps oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked 

. Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cucumbers and lime juice in a bowl. 

. Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.

Source www.delicious.com.au

Ginger & Sesame Bars with Passionfruit Tahini

These healthy ginger and sesame bars have all the lovely spices reminiscent of gingerbread all topped off with a delicious passionfruit tahini topping. Ginger has a long traditional use as a food and medicine for its digestive, anti-inflammatory and circulatory stimulant activity. Delicious and healthy!

INGREDIENTS

2 carrots, grated  1/2 cup (45g) LSA (linseed, sunflower and almond meal)  1 tsp each ground cinnamon and ginger  1/2 tsp each ground cloves and nutmeg  2 eggs, lightly beaten  1/2 cup (180g) honey  1/2 cup (175g) ABC (almond, brazil and cashew) nut butter  2 tbs coconut oil  1 tsp vanilla extract  Juice of 1/2 lemon  2 tsp freshly grated ginger  1/2 cups (180g) pecans, roughly chopped  1 cup white sesame seeds, toasted  1 cup (70g) shredded coconut

Passionfruit tahini

1/4 cup (70g) white tahini  2 tbs honey  4 passionfruit

WHAT TO DO

. Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper. 

. Combine carrot, pecan, sesame seeds, coconut, LSA and dried spices in a large bowl with a pinch of salt and ground black pepper. Stir through egg until combined. 

. Combine honey, nut butter, coconut oil, vanilla extract, lemon juice and fresh ginger in a small saucepan over low heat and cook, stirring, for 2 minutes or until smooth and combined. 

. Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula. 

. Bake for 25 minutes or until set and caramelised around edges. 

. Cool to room temperature, then place in the fridge for 2 hours to firm up. 

Passionfruit tahini

. Combine tahini and honey in a saucepan over low heat with 1/2 cup (125ml) water. 

. Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat. 

. Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine. 

. Cool slightly, then pour over bars and allow to set before serving

Sourced from delicious.com.au