Broccoli and Pine-Nut Soup

Ingredients

1 onion, diced

1tbs oil

3 cups broccoli

3 cups chicken or vegetable stock

¼ cup pine-nuts

Instructions

Fry onion in a large pan with oil on medium heat until slightly browned.

Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened.

Cool slightly.

Place in a food processor or use an electric blender to form a smooth texture.

Heat to serve.

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Lemon Meringue Pie

Ingredients

Lemon Filling

1 cup lemon juice

5tsp finely grated lemon rind

(approximately 4 lemons)

1/2 cup maple syrup

1/2 cup coconut milk

4tbs arrow root

5 egg yolks

Meringue

5 egg whites

2tbs maple syrup

Instructions

Preheat a fan-forced oven to 160o

Celsius/325o

Fahrenheit.

Place lemon juice, lemon rind and maple syrup

in a medium size pan on low heat.

In a small bowl, combine coconut milk and

arrow root powder. Add to lemon juice

mixture, stirring consistently until simmering.

Beat egg yolks together in a small bowl then add to

simmering lemon mixture, stir constantly for 3-4

minutes, or until mixture

has thickened. Pour into a pie dish.

To make the meringue, beat the egg whites and

maple syrup in a medium size mixing bowl until stiff

peaks form.

Spoon the meringue on top of the lemon filling

then place into oven and bake for 8-10 minutes, or

until lightly browned.

Cool before serving.

Sweet Potato, Bacon and Egg Salad

Ingredients

2/3 cup diced sweet potato

2 eggs

2 rashes of bacon, diced using meat only

1tbs oil

4tbs dill, finely chopped

2tbs mayonnaise

2tbs lemon juice

Instructions

Boil eggs in water for 4‐6minutes. Peel and dice eggs.

Boil sweet potato for 4‐5minutes or until cooked through.

Place a frying pan on medium‐high heat, add olive oil and bacon and fry until browned and

slightly crunchy.

In a small bowl, combine dill, mayonnaise and lemon juice.

Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl.

Combine well.

Serve

Broccoli, Bacon and Cashew Salad

Ingredients

1 broccoli, cut into florets and stalk diced

3 rashes of bacon, fat removed, diced

½ cup toasted cashews

1tbs oil

Instructions

Boil broccoli in water on high heat for 5‐7minutes or until tender and cooked through.

Remove water and place broccoli in a large serving bowl.

Cook bacon in a frying pan for 4‐5minutes or until crispy. Remove bacon from pan and

place into serving bowl along with broccoli and cashews. Combine well.

Serve.

Roasted Carrots and Onion with

Honey Balsamic Dressing

Ingredients

2 bunches baby carrots, ends cut off

10 small white onions, peeled, cut in half

2tbs olive oil

3tbs balsamic vinegar

2tbs honey

Instructions

Preheat a fan-forced oven to 180o Celsius/350

o Fahrenheit.

Line a baking tray with baking paper, spread carrots and onions on tray.

In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over

vegetables and toss to coat.

Place in oven and bake for 30‐40minutes or until vegetables are tender and golden.

Serve.

Meatballs with

Crunchy Sweet

Potato Chips

Ingredients

250g mince

1tsp salt1/3 cup almond meal

3 cups baby spinach

1tsp dijon mustard (optional)

25g tomato paste

2tbs sage

1 sweet potato, medium

Olive oil

Instructions

Preheat a fan-forced oven to 180o Celsius/350

o

Fahrenheit.

Place spinach in a bowl and cover with boiling water,

leave for 2 minutes before draining as much liquid as

possible from the spinach. Chop well.

Place spinach in a bowl along with mince, salt, almond

meal, mustard, tomato paste and sage. Combine well.

Roll into 2.5cm size balls and place on an oven proof

baking tray lined with baking paper.

Bake in the oven for 10-15 minutes, or until browned

and cooked through.

Meanwhile, heat enough oil in a frying pan for deep

frying. Peel sweet potato then slice into ribbons using a

vegetable peeler.

Place a small handful of sweet potato ribbons in frying

pan and fry for 2-3 minutes, or until slightly browned.

Remove from frying pan and place on a plate lined with

paper towel to drain.

Repeat with remaining sweet potato.

To serve, place sweet potato ribbons on a plate and top

with meatballs.

Roast Pumpkin & Red Onion with Rosemary

Ingredients

½ butternut pumpkin, seeded and sliced

4 red onions, peeled and sliced

4tbs rosemary leaves, chopped

4tbs olive oil

Instructions

Preheat a fan-forced oven to 180o Celsius/350

o Fahrenheit.

Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the

baking tray and coat with olive oil.

Place tray in the oven and bake for 15-20minutes or until pumpkin has cooked and

onions have browned.

Serve.

Egg and Capsicum Salad

Ingredients

2 boiled eggs, diced

2 bacon eyes, diced

1tbs oil

½ green capsicum, diced

¼ cup parsley, chopped

1tbs mayonnaise

1 cup mixed salad leaves

Instructions

Place oil and bacon in a frying pan on medium heat and cook until bacon has started to crisp.

Remove excess oil and place bacon into a mixing bowl along with boiled eggs, capsicum, parsley

and mayonnaise. Combine well.

To serve, place salad leaves on a plate and top with egg and capsicum mixture.

Pumpkin and Chicken CurryIngredients

2 chicken breasts, sliced

5 cups pumpkin, diced

2tbs olive oil

1 onion, diced

2 garlic cloves, finely chopped

2tbs ground ginger

1tbs ground turmeric

2tbs ground coriander

2tbs ground cumin

1 ½ cups vegetable stock

1 bunch fresh coriander, chopped

Salt

Instructions

Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring

constantly for 10minutes or until chicken has turned white.

Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute.

Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook

for a further 2minutes.

Season with salt to taste. Cool slightly before serving.

Chicken and Egg Salad with Almond Satay Sauce

Salad

2 eggs, boiled, cut into quarters

1 chicken breast, steamed and shredded

2 cups rocket leaves

1 carrot, diced

½ green capsicum, diced

Almond sauce

1 small white onion, grated

2 garlic cloves, crushed

1tbs oil

¼ cup almond butter

¼ cup coconut cream

1tbs soy sauce (optional)

Chilli flakes

Instructions

To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or

until slightly browned.

Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir

in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.

Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.

To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.

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