Raw & Cooked Salad

A healthy lunch of salad and vegetables soup.

Salad with organic flaxseed oil, low fat yoghurt, organic raw honey & lemon juice dressing.

Green Smoothie

... purely for healthy enjoyment ... 

A good Smoothie is 60% fresh fruit mixed with 40% green leafy vegetables.

Avocado, banana, low fat yoghurt, grapes, apple, carrot and baby spinach leaves smoothie.

Spaghetti With Garlic Prawns & Tomato

You don't need a recipe for this dish - a quick one dish meal which needs some spaghetti or pasta of your choice, prawns, cherry tomatoes, broccoli, garlic, olive oil, some white wine and stock or water.

• Cook pasta.  Meanwhile heat up  olive oil and saute garlic.  Add in prawns and cook until half cooked.  Dish out and set aside.
• Add in white wine and stock.  Bring to the boil.  Put in tomatoes and broccoli.  Cook for a minute then add in the prawns.  Season with salt and freshly ground black pepper.  Toss in spaghetti and add more olive oil.

Ramen With Shimeji Mushroom

Ingredients:

90g ramen noodle
50g shimeji mushroom

2 cloves garlic, chopped
1 tbsp oil
1 tbsp coriander leaves
1 bowl chicken/vegetables stock

Miso sauce: 

2 tsp white miso paste
1 tbsp oil
1tsp sesame oil
1 tbsp soy sauce
3 tbsp water
salt & pepper to taste

• Cut off base parts of shimeji mushroom, discard .  Separate mushroom and brush away dirt.  
• Cook ramen.  Drain.
• Saute garlic until fragrant.  Add shimeji mushroom.  Fry for half a minute.  Add in miso sauce; stir until combined.  Add in stock and bring to the boil.
• Add soup into ramen and sprinkle with coriander leaves.  Serve hot.

Tuna Salad

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Canned tuna with boiled potato, green beans, soft-boiled egg, mushroom and tomato drizzled with the tuna oil, cracked pepper and olive oil.

Citrus Cranberries Mini Loaves

A recipe adapted from AWW (April 2005) ...

Ingredients:

125g butter, softened
150g caster sugar
150g self-raising flour
40g almond meal
2 eggs
50g dried cranberries, chopped (tossed in flour)
80ml fresh orange juice
zest of 1 orange
1 tsp vanilla extract

• Preheat oven to moderate (about 160 degrees C).  Grease an 8-hole mini loaf pan; line bases with baking paper.
• Beat butter, rinds and sugar with an electric mixer until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions.
• Fold in flour, almond meals and orange juice.
• Gently fold in cranberries.
• Divide mixture among the prepared pans.
• Bake for about 25 minutes.  

Glace Icing:

120g icing sugar mixture
1 tbsp fresh orange juice

• Sift icing sugar into a small heatproof bowl; add the juice and mix to a firm paste.
• Stir over a small pan of simmering water until icing is a spreadable consistency (do not overheat)
• Spread icing immediately over cold cakes. 

Vegetables Stack & Quinoa

Grilled eggplant, zucchini, pumpkin and red capsicum with white quinoa with basil pesto and flaxseed oil.