INGREDIENTS

2 cups rolled oats (organic preferable)
1 cup 100% or freshly squeezed apple juice
1 cup grated apple
Half a cup natural yoghurt
Juice of half a lemon
1 tablespoon honey
1 cup chopped mixed berries, strawberries, blueberries, raspberries and sultanas
1 tablespoon of LSA or sunflower seeds

METHOD

Soak oats, seeds and nuts in apple juice. Leave in fridge overnight.
When ready to serve mix through yoghurt, fresh fruit, lemon juice and honey.
Variations
• For a gluten-free option, use rolled rice.
• For a dairy-free option use soy yoghurt or soy milk.
• You can add cinnamon on top.

Scrambled eggs with roasted tomatoes, spinach and field mushrooms
INGREDIENTS

2 tablespoon extra virgin olive or organic coconut oil
1 small clove garlic, crushed
salt and pepper
4 medium vine ripened tomatoes, quartered
8 medium field mushrooms, stems removed
6 large organic eggs
40 g NUTTLEX (dairy free butter) or raw butter
100 g baby spinach optional
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoons chopped thyme

DIRECTIONS

Heat oven to 190°C. In small bowl combine olive oil, parsley, chives, thyme and garlic. Place tomatoes and mushrooms onto a baking tray and brush lightly with herb mixture and season well. Bake for 20 minutes or until soft.

Heat a heavy-based frying pan on medium low heat with half the butter. Whisk eggs lightly and season. Pour into pan and move very gently with a spatula until eggs are just set, then add the last of the butter before serving.

Place baby spinach on the toast, and top with the egg. Serve with grilled tomatoes & mushrooms.

Grilled Thai Chicken Salad

INGREDIENTS

Marinade
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
¼ teaspoon black pepper, ground
¼ teaspoon white pepper, ground
500g chicken tenderloins, flattened lightly, halved
Dressing
3 tablespoons Flaxseed or olive oil
finely grated zest and juice of 1 lemon and 1 lime
1½ tablespoons fish sauce
1 teaspoons chilli powder, ground
2 teaspoons honey
1 stalk lemongrass, finely chopped
Salad
¼ of an iceberg lettuce, washed and torn into 3-4 cm pieces
1 bunch mint leaves, picked
½ bunch Thai basil, leaves picked and torn
4 shallots, thinly sliced
2 medium Lebanese cucumber, roughly chopped
2 large ripe salad tomatoes, roughly chopped
1 red capsicum, sliced (3-4mm thick and 2-3cm long)
1 cup bean sprouts

DIRECTIONS
In a large mixing bowl, combine oil, garlic, ginger, pepper and chicken. Toss to coat. Set aside 10 minutes or longer if you have the time.
Pre-heat char-grill, grill plate or large flat pan.
Cook chicken 8-10 minutes or until cooked through. Halve tenderloins if very large. Alternatively; pre-heat oven to 180°C (160°C fan-forced). Lay tenderloins on a baking paper lined baking tray, cook 15-18 minutes until cooked through.
Meanwhile, combine extra flax or olive oil, lemon juice and zest, fish sauce, chilli powder, honey and lemon grass in a medium bowl; whisk to combine.
Toss remaining ingredients together in a large mixing bowl. Add warm chicken strips and drizzle with dressing. Toss again, briefly, to coat evenly with dressing. Transfer to a large serving plate. Serve immediately.

Warm Eggplant Salad
Ingredients
2 medium eggplants
Olive oil
2 cloves garlic, crushed
200g cherry tomatoes
60g rocket leaves
Handful Italian parsley
Salt and freshly ground black pepper

Method
Cut the eggplants into wedges. Combine a little extra virgin olive oil with crushed garlic and brush it over the wedges. Spray a griddle pan with olive-oil cooking spray and grill the eggplants, turning once, until cooked through. Remove from the pan and add tomatoes – shake them about in the pan until they soften and blacken slightly – don’t worry if some burst; they’ll taste all the more delicious. Mix rocket and parsley together and place on serving dishes. Top with the eggplant and tomatoes. Season and drizzle with your favourite dressing or simply use olive oil and Balsamic vinegar.

Tip: If you don’t have a griddle pan, bake the eggplants in a preheated (200C degrees) oven for about 15 minutes or until golden and cooked through. Add the tomatoes about five minutes before the end of cooking time. Crumbled goat’s cheese would be a nice addition to this dish.

Thai fish parcels

INGREDIENTS

200g rice stick noodles
4 x 150g dory fillets
150g baby bok choy, quartered
150g snow peas, sliced thinly lengthways
1 tablespoon thinly sliced lemon grass
8 kaffir lime leaves, torn
1 teaspoon soy sauce
2 tablespoons sweet chilli sauce
1 teaspoon fish sauce
2 tablespoons lime juice
1 tablespoon coarsely chopped fresh coriander leaves

METHOD

Preheat oven to hot.

Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.

Divide noodles into four equal portions; place each on a large piece of foil. Top noodles with fish; top fish with equal amounts of bok choy, snow peas, lemon grass and lime leaves. Drizzle with combined sauces and juice. Enclose fish stacks in foil; place in single layer on oven tray.

Cook fish stacks in hot oven 15 minutes or until fish is cooked through; open foil and transfer stacks to serving plates. Sprinkle with coriander.

Serving suggestion
Serve with wedges of lime or a salad made from fresh grapefruit segments.

Tip
Fish parcels can be assembled several hours ahead; store in refrigerator.

CHAR GRILLED BEEF SALAD
500g beef fillet or rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon Tamari or soy sauce
1 clove garlic, crushed

DIRECTIONS

Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl; cover, refrigerate 3 hours or overnight.

Drain beef; discard marinade. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.

Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.

Add beef and dressing to salad; toss gently.

Zesty Mango Lime Pudding

INGREDIENTS
4 cups peeled honeydew melon chunks (1 1/3 cups juice)
2 lemons (3 tablespoons juice)
6 mangoes (1 cups juice)
2 limes (3 tablespoons juice) 2 tablespoons protein powder
1cup silken tofu
1cup maple syrup

DIRECTIONS
Separately juice.
In a blender or food processor, combine 1 1/3 cups honeydew melon and mangoes, 3 tablespoons each lemon and lime juice, and 1 cups mango juice with protein powder, silken tofu, and maple syrup. Blend well.
Serve chilled.

Gluten-free chocolate fudge slice

INGREDIENTS

180g dark organic chocolate, chopped
2 cups vanilla soy milk (vitasoy brand works best)
2 teaspoons cocoa powder
1 teaspoon vanilla extract
300g gluten-free biscuits, crushed (such as Arnott’s Rice Biscuits)
1/3 cup (50g) slivered almonds or chopped nuts
½ cup (100g) dried mixed fruit or chopped dates
½ cup (45g) desiccated coconut

DIRECTIONS

Grease a 19cm x 29cm rectangular slice pan, line with a strip of baking paper to cover base and extend over two opposite sides.
Combine chocolate, soy milk and sifted cocoa and place in a saucepan. Heat on medium for about 2 minutes, stirring occasionally, or until chocolate is melted.

Add vanilla, biscuit crumbs, nuts and fruit to bowl; mix well.

Press mixture firmly into the prepared pan. Smooth the top and sprinkle with coconut. Cover and refrigerate until firm.

Cut into bars before serving.

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