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Mediterranean

  GREEK ZUCCHINI PATTIES INGREDIENTS 1 1/2 pound (about 700 grams) zucchini washed (not peeled) 2 eggs 3-4 ounces (90-110 grams) crumbled feta 1 large onion finely chopped (I passed it through the food processor) 2 tablespoons chopped fresh parsley* 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh dill 1 tablespoon dry oregano 1

Roasted Capsicum and Chili Salad

    FRESH COLESLAW INGREDIENTS Onion, red capsicum, green apple mixed with lime or lemon juice, Walnuts nuts finely sliced carrot. ginger and freshly ground pepper. Chilli to taste Ingredients 2 red capsicum and as many chili as you like. 2 yellow capsicum 1 tbs sweet corn, preferable fresh cut from the cob 2 tablespoons

WARM SALAD with ROASTED VEGETABLES

  LAMB WITH WALNUTS AND BEETROOT SALAD INGREDIENTS: 4 beetroots, peeled and cubed 4 tbsp. balsamic vinegar 8 lamb loin chops 2 tbsp. garlic infused oil 3 sprigs rosemary, destemmed 100g walnut, roughly chopped 160g spinach 160g rocket INSTRUCTIONS: Preheat the oven to 200°C. Place the beetroot on a baking tray, drizzle with half the

Crispy Spicy Noodles

Serves: 4 Ingredients 4 iceberg lettuce leaves 1 tablespoon olive oil 500g Finely chopped chicken breast or lean beef, lean pork, fin fish, veal, venison or other lean game meat; 1 serve per person of grated sweet potato and carrot 1 clove garlic, crushed 2 teaspoons grated fresh ginger 2 spring onions, finely sliced 4

TEX’S ITALIAN SALAD

  MIXED GRAINS SALAD WITH MARINATED ZUCCHINI  INGREDIENTS 6 small zucchini (courgettes) About ¼ cup olive oil Salt flakes and freshly ground pepper 2 garlic cloves, crushed ¼ cup red wine vinegar 3 tablespoons torn mint leaves 3 tablespoons torn parsley leaves Mixed grains salad 1 cup pearl barley, cooked 1 cup quinoa, rinsed and

TEX’S PASTA SALAD

  ZESTY THAI NOODLES SALAD INGREDIENTS 1/2 cup edamame beans (fresh or frozen) 1 packet of vermicelli rice noodles NB1 1 Coleslaw mix from supermarket, leave out the dressing. 1 packet mixed leaves 1 cup snow peas, sliced on an angle 1 red capsicum, sliced 2 spring onion stems, chopped 1 avocado, sliced 1 large

VEGETARIAN DUMPLINS/SOUP/SALAD

  Vegan Zucchini ‘Meatballs’ Ingredients: 1 cup chickpeas, soaked overnight, drained and rinsed cooked 3 garlic cloves 1/2 cup rolled oats* 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ginger 2 tablespoons nutritional yeast juice of 1/2 lemon 1 cup shredded zucchini (about 1 large zucchini) 8 ounces whole grain pasta NB1 INSTRUCTIONS: In

SUMMER SALAD

  AVOCADO & ENGLISH SALAD INGREDIENTS: 1/2 of an English cucumber 2 Roma tomatoes 1/4 red onion 1 1/2 – 2 avocados 1 cup cilantro leaves (without stems) juice from 1 lime (or juice from 1/2 lemon) 1 tablespoon olive oil 1 teaspoon ginger freshly ground black pepper to taste grated parmesan cheese (optional) INSTRUCTIONS:

MUSHROOM & PASTO SALAD

        Preparation time: 10 minutes + 30-60 mins marinate minutes Serving Size: Serves 8 Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ 1/3 cup olive oil 1/3 cup freshly squeezed lemon juice 2 tsp Dijon mustard 400g button mushrooms, trimmed 200g marinated stuffed olives, chopped 200g fresh tomatoes, chopped 200g char-grilled eggplant, chopped 1 cup basil leaves

MUSHROOMS, PEAS & TOASTED WALNUT SALAD

         Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 1 hour minutes Cooking time: 15 minutes minutes Serving Size: Serves 6 2 tbs extra virgin olive oil 2 tbs red wine vinegar 2 tsp Dijon mustard 400g button mushrooms, halved 300g fresh beans, trimmed 1/2 cup walnuts 1 tbs sesame seeds 250g mixed cherry tomatoes,