This is a great recipe for those allergic to nuts, just omitt the crushed nuts used as a garnish, the sauce is absolutely delish! I’m not keen on using beef so I use chicken thigh fillets cut into bit sized chunks.
This is such a filling but tasty salad, if you want it to last a few days in the fridge, keep the dressing separate.
- 1/4 capsicum diced
- 1 stick celery chopped
- 1 small can corn kernels
- 1 cup cooked brown lentils (you can use canned)
- 1 cup cooked pearl barley (cook 2/3 cup barley with 2 cups water for 40 m ins)
- 1/4 red onion diced
- 1/4 cup chopped parsley
1 clove garlic crushed
2 tbs olive oil
1 tbs balsamic vinegar
Pinch of salt and pepper
Mix the dressing ingredients and set a side.
Add all the other ingredients and mix through
Pour salad dressing on top, mix and serve
1 orange, zested and juiced, 1tb olive oil, 1ts dijon mustard, 1tp honey, freshly ground black pepper. whisk all the ingredients together then drizzle over your salad.
cube all the veggies so they have the same cooking time: beetroot, sweet potato, carrots and pumpkin.
wash and dry kale, slice very finely then squeeze/ massage the kale until it goes a darker green and the fibers start to break down.
combine the roast veggie and kale then add some feta and drizzle with the zesty orange dressing.
This tart is so easy to make. The quantities makes 6 mini tarts or one large one.
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1/4 cup cashews
- 1/2 cup almonds
- 2/3 cup dried dates
- Mix all the ingredients in an electric whizz till it forms a sticky ball. Add more dates if not sticky enough
- press into the base of spring formed tart tins ( I used indiv tins but you could make make one big tart)
- 1 cup raw cashews, soaked for a couple of hours minimum, strained
- 1/4 cup dried dates
- 1 can can coconut milk (Approx 270ml)
- ½ cup blue berries (I used a frozen )
- ½ cup softened coconut oil
- 7 tablespoons cacao powder
- ¼ cup honey
- 2 teaspoons vanilla extract
1. Mix dates and cashews in an electric mixer for 2 mins
2. Add all the other ingredients and blend till thoroughly mixed
3. Pour filling into cake tins and Place in fridge till set
This was an easy dish to make instead of the usual rice side for dinner. I basically added a few of the veggies I had in the fridge, nutritious, tasty and low GI.
Ingredients: makes enough for 4 side meals
- 1 1/2 cups of freekeh
- 3 fronds of kale
- 1 sliced red onion
- 2 garlic cloves crushed
- 1 cup mushrooms sliced
- 1/2 cup chopped sun dried tomatoes
- oil for frying
- Pre-cook the freekeh by adding boiling water (need a ratio of 1/2 cup grain to 2 cups of water). boil then simmer for 25 minutes
- Fry up onion and garlic till soft
- Add the mushrooms and kale and fry for a further 2 mintues or until cooked
- Stir in the sun-dried tomatoes and fry till warmed through
- Add the freekeh and mix thoroughly
- Can be served warm or cold
Freekeh is a whole green grain which on the packet boasts it is an ancient super food. It is easy to cook and tastes like a cross between rice and pearl barley. What I like about Freekah is you can make a batch a head of time and then make different dishes including lunch salads and mains depending on what you decide to add to it.
- 1 onion, quartered
- 1 can chickpeas
- 1 cinnamon quill
- 1 Tbsp olive oil, plus extra, to drizzle
- 3 garlic cloves, crushed
- 1 tsp ground Allspice
- 1 long red chilli, de seeded and chopped
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 400 g minced lamb
- 1 Tbsp pomegranate molasses
- 2 Tbsp Barberries
- 2 Lebanese breads
- 2 Tbsp pine nuts, toasted
- ¼ tsp sweet paprika
- ¼ cup flat-leaf parsley, choppedYOGHURT SAUCE
- 2 cups of natural Greek style yoghurt
- 1 garlic clove, crushed
- 1 large lemon, juiced
- 2 tsp TahiniOPTIONAL: Replace 125ml of water with 125ml of reduced salt chicken stock.
Finely chop onion. Heat oil in a frying pan over medium heat, add onion and cook for 5 minutes or until softened. Add garlic, spices, chilli and remaining cinnamon, and cook for 30 seconds or until fragrant. Add lamb and cook, breaking up with a wooden spoon, for 7 minutes or until browned. Add pomegranate molasses and Barberries and 125 ml water or salt reduced chicken stock, and cook for 2 minutes or until liquid reduces slightly. Season with salt and pepper. Remove from heat.
To make yoghurt sauce, combine all ingredients in a bowl. Season with salt and pepper.
Preheat oven to 220 °C. Place the breads on a rack in the oven and bake for 3-4 minutes or until lightly golden and crisp. Don’t burn! Set aside.
Drain chickpeas. Reserve 2 Tbsp chickpeas to serve. Using your hands, break bread into 4 cm pieces and place in a 1.5 L round baking dish. Drizzle with one-third of yoghurt sauce and top with lamb mixture then chickpeas. Repeat layering and finish with the top layer of yoghurt sauce. Bake for 15 minutes at 220oC or until heated through. Scatter over reserved chickpeas, toasted pine nuts, paprika and parsley. Drizzle with extra oil and serve.
Bliss balls are a favourite at our household. I love the how versatile they are and that they are not an exact science to make. The seeds of the figs and the chia seed add a nice texture to these balls.
- 1/2 cup dried dates
- 1/4 cup Goji berries
- 1/2 cup dried figs
- 1/4 cup sunflower seeds
- 3 tbs chia seeds
- 1/2 cup shredded coconut for rolling
- Add all the ingredients except the coconut in an electric mixer and blend till the mixture forms a sticky ball
- Roll into bite size pieces
- Roll in shredded coconut or your favourite topping
Lunch box muffins was shared by Wendy. What a great break from sandwiches in the lunch box.
Basic muffin recipe:
- 1 1/2 cups Wholemeal flour
- 1/2 tsp each bicarbonate and baking powder
- Fried up 1 diced onion and 1/2 cup bacon
- A tin of corn
- Handful of herbs from the garden and a pinch of herb salt
- 1 egg
- 1/2 cup milk
- 1/2 cup oil
- Mix it all ingredients thoroughly except the egg, milk and oil in a bowl
- Add the egg, milk and oil to the bowl
- Makes a big gluggy mess then you just cut some squares of baking paper and spoon mixture into muffin tray. Bake till brown and cooked. Yum
This recipe was shared by Teresa and sounds like such an interesting blend of flavours. In Teresa own words ‘Simple and uncomplicated, yet a very tasty side dish when you need a little extra with dinner’.
- Orange sliced into bite size pieces
- 1/4 cup tasty cheese
- 1/2 red onion sliced
How easy does that sound!
This dish is filling enough to be a light meal or a side for a main and an ideal dish to make if you have some already cooked quinoa in the fridge.
- 3 cups of fresh baby spinach
- 4 cups of sliced mushrooms
- 1 cup cooked quinoa
- 1 thinly sliced red onion
- 2 crushed garlic cloves
- 1/2 cup crumbled feta
- 1 tbs oil
- Fry onion and garlic till softened
- Add mushrooms and fry for a few minutes
- Add spinach and stir till slightly wilted ( no not over cook)
- Add quinoa and stir through
- Stir through feta and dish while still warm.