3 cups broccoli (stalks as well, cut to small bite-size pieces)
2 cups celery, sliced
1 cup shallots, sliced
Half cup sunflower seeds
Half cup sultanas
Half cup cashews, chopped
2 heaped dessertspoons Norganic golden soya mayonnaise with honey and
lemon (it is in the health food section).
Mix the whole lot together. It gets more flavour if you can leave it for 2-3 hours.
1 large orange sweet potato cut into large cubes
1 large eggplant sliced thickly
1 large red onion sliced thinly
3 or 4 tomatoes cut into wedges
3 zucchinis halved lengthwise and sliced diagonally
Grated ginger (optional)
Pepitas and/or sunflower seeds
The tomatoes and eggplant can be roasted in a moderately hot oven (200°C) or fried in a non-stick pan with a minimum of oil.
Eggplant can soak up a lot of oil so you may try soaking the slices for a couple of minutes in water and pat dry before cooking.
Cook the zucchinis lightly so they don’t fall to bits.
The sweet potato can be steamed and then lightly browned in a fry pan before mixing.
Cook onion in a little oil as per the eggplant. Similarly for the mushrooms.
Combine while warm with half the rocket - it will wilt with the heat of the cooked vegetables - in a large bowl and dress with balsamic vinegar mixed with grated ginger (optional).
Add the remaining rocket while cool.
The walnuts and seeds go in just before serving.
2 tins refried beans
1 minced onion
4 cloves crushed garlic
Chipotle sauce/ Chilli sauce/ Tomato sauce to taste
4 ripe avocados
2 tsp lemon juice
1 tub sour cream
1 cup shredded tasty cheese
Fresh coriander, chives or sliced shallots
Spoon avocados into a small mixing bowl. Add lemon juice and mash thoroughly.
In a seperate medium sized serving dish or bowl mix the beans, onion, garlic and sauce. Flatten the top of the bean mixture and add the avocado mixture. Flatten avocado and add the sour cream as a layer.
Top with the shredded cheese and garnish with fresh coriander, chives or sliced shallots.
Serve with corn chips or tortilla wedges.
Prep Time - 10 minutes
Makes 2 cups. Serves 8
1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
(or any combination of your favourite spice maybe a curry powder)
1/8 teaspoon cayenne pepper (or more for a healthier kick)
1. In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
2. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
185g dark chocolate chopped
1¼ cups castor sugar
2/3 cup plain flour
½ cup cocoa powder
¾ cup roughly chopped white sugar
¾ cup roughly chopped milk chocolate
Preheat the oven to 180°C. Place the butter and dark chocolate in a saucepan over low heat and stir until smooth. Allow to cool. Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy. Fold through the chocolate and butter mixture. Sift the flour and cocoa over the mixture and mix to combine.
Add the white and milk chocolate then pour into a 23cm square cake tin, base lined with non-stick baking paper. Bake for 35 – 40 minutes or until set. Allow to cool and then cut into squares.
Baby Beetroot – one 450g tin
Sour cream – 1/3 cup
Horseradish cream – 2 tsp
Fresh coriander leaves – 2 tbs, finely chopped
Salt and pepper to taste
Put all ingredient except coriander into a food processor, and process until smooth
Stir in coriander
90 gm butter
90 gm caster sugar
240 gm Self Raising flour
Put all the ingredients except the jam into the food processor. Whizz until well combined as a soft dough.
If the mixture is crumbly add a small drop of milk to achieve the desired consistency.
Roll a teaspoon of the mixture into a ball. Make a well in the centre of the ball and fill with jam.
Bake on a greased tray (better still use baking paper) for 15 minutes at 160ºC (fan forced).
One cup of dry Quinoa
2 peeled carrots
1 small red onion minced
1 small capsicum chopped
250g feta cut into small cubes
440g tin of chick peas drained
2 cups chopped parsley
1/2 cup walnut pieces
125ml Ceaser dressing
Pepper to taste
Prepare quinoa as per packet instructions. Grate or finely chop the
carrots and blend all ingredients in a large bowl.
1/2 cup Roasted red capsicum strips
1/4 cup Sundried tomatoes
1 small red onion minced
250g cream cheese
Salt and Pepper to taste
1/4 teaspoon regular or smoked paprika
Place all ingredients in a food processor and mix well. Transfer to a
small serving bowl and dust with paprika. Serve with corn chips or
You can use frozen spinach (get the one that is made up of 4 ‘pellets’ – it is easier to thaw just some of it) or microwave fresh silverbeet (slice finely, including the white stalk – gives a nice ‘crunch’!) for about 2-3 minutes on High, cool. You can freeze the cooked silverbeet in batches for future use.
The following quantities give you the proportions but you don’t need to slavishly stick to them:
250g chopped spinach / silverbeet (squeeze out any moisture)
200g water chestnuts, chopped
1 packet Continental Spring Vegetablle soup mix
3 stalks of shallots, sliced
4 tablespoons mayonnaise (we use Norganic Golden Soya Mayonnaise from the Health Food section of Coles or Woolworths) –
or for a lighter version:
2TB mayo + 2TB plain yoghurt
In a 1.5 litre microwave jug thaw the spinach / silverbeet.
When cool combine with remaining ingredients.
Mix with a spoon then process with a Bamix or blender.
Allow to stand for approx 2 hours to soften the soup mix and for the flavours to develop.
Can be served in a cob of bread (make it crisp by hollowing out the cob – reserve the soft bread bits – and cooking in a 150C oven for 10-15mins) surrounded by carrot / celery / capsicum sticks or crisp biscuits.
Sweet Potato salad
Mexican Bean Dip
Triple Choc Brownies
Easy Beetroot Dip
Quinoa and Feta Salad
Roast Capsicum dip