Fry off onions garlic and the add herbs you want – I use basil, rosemary and turmeric. Add diced capsicum/bell pepper and cook gently then add lamb mince and tomatoes and simmer for about half an hour. Slice long thin pieces of zucchini/courgette and lightly fry in olive oil. Try serving with olives and tahini for a creamy finish. Continue reading Jacqui’s Lamb Bolognaise with Zucchini Fettuccine
Cut beets into medium pieces cover in olive oil, pepper and a splash of plum ume plum seasoning (if you have some) You can also add thyme or oregano. Roast until nicely toasted on the out side and leave to cool. In a bowl add loosely chopped beetroot leaves, chives, fresh fennel leaves and toasted walnuts. Fresh crushed garlic, 1 lime juice and olive oil. Put in the roasted beets and gently toss …puuurrrrrrrrrrrrrr Continue reading Natalie’s Roasted Beetroot Salad
For the base grind up cashew nuts and almonds and maybe a few walnuts until like biscuit crumbs. Transfer to bowl. Add a small amount of runny honey or another liquid sweetener – I used ‘sweet freedom’ (liquid carob, apples and grapes) found at my local health food shop. I also added some cinnamon. Heat up some coconut oil until it is liquid and add it to the mix. Stir all together until squishy! Place in a round dish or tin and pat down until flat. Put in fridge for a while. The coconut oil becomes hard again and holds … Continue reading Rebecca’s Lemon and Blueberry Cheesecake
Very simple. Sweat some onions and garlic for a while then add chopped raw beetroot, fennel and carrots. Cover with water and simmer until cooked. Blend together. Add more water to thin if needed. Add a touch of ground coriander and either some dried or fresh mint. Very simple and very yum x and the colour is stunning….. Continue reading Rebecca’s Beetroot, Fennel, Carrot and Mint Soup
One apple, one beetroot, a chunk of cucumber – blended together with mint and some water to get it all moving around. I added some ground flaxseed too. Yummy! Continue reading Rebecca’s Light breakfast for a Hot Sunny Day
I experimented last weekend and made some great ‘balls’. Soak whole green lentils, mung beans and chick peas in hot water overnight and then drain. I whizzed them up in a blender with tahini, garlic, cumin, turmeric, coriander & pepper until the consistency can be rolled into balls. I added whole sunflower seeds too before rolling. Roll in sesame seeds. Great for snacks, or serve with coriander pesto, salad or vegies. Continue reading Sandra’s Lentil & Tahini Balls
Gently fry 1 chopped tomato in olive oil, add a dash of chilli flakes and generous sprinkles of paprika, cumin, turmeric (or saffron) and, especially, cinnamon and sauté a little more to bring out the flavours. Add a splash of water and tenderly cook the mix until stew-like (but still quite moist). Add 3 soup-spoonfuls of almond meal and combine ’til warmed through and porridgy. Place in a warmed bowl and top with diced avocado, thin slices of Lebanese or mini cucumber, coriander and a squeeze of lime juice. Super delicious! Continue reading Victoria’s Mouth-Watering Moroccan Tomato Porridge
I bought Celeriac at my local farmer’s market today – I haven’t had it before but felt to try it (it’s not an attractive vegetable, but as I discovered, it’s yummy inside, just like we are ;)) I cut the outer rough skin off, cut it into pieces and put it into a roasting pan along with a sliced leek, and 5 garlic cloves. Tossed them all in olive oil and baked in a 200 C oven for about 40 mins, until they are golden and softish. They are delicious as is, but I added my homemade chicken stock and … Continue reading Sandra’s Superb Celeriac Surprise
Slice eggplant lengthways in half and then thinly slice, line a tray with baking paper and lay the eggplant on top, brush eggplant with olive oil and bake in moderate to high oven until cooked, length of time depends on the thickness of your slices. (You could also good on a griddle pan on the stove top – or BBQ for a smokey flavour) Make a tuna mix – add to tinned tuna some finely chopped red or spring onion, basil, coriander, red capsicum/bell pepper, cucumber – whatever you feel to Spoon some tuna mix onto a slice of eggplant … Continue reading Sally’s Eggplant/Aubergine Rolls
BBQ butterfly lamb leg Pesto style with a warm green and tomato salad. This is ridiculously easy to make but gets top points for taste. Take a butterfly leg of lamb, and coat in a thick layer of pesto all over. (See Sarah’s World Famous Pesto recipe) Leave overnight. Then put on a hot grill for around 10 minutes each side. While its cooking steam some greens (try Chinese broccoli and asparagus), chop some interesting baby tomatoes, crush a clove of garlic and drizzle with olive oil. Toss the greens while still warm through and add seasoning. Then when the … Continue reading Janine’s BBQ Butterfly Lamb Pesto Style
Healthy Cooking for Beginners - Heal Yourself With Food 