LAMB CHOPS WITH SPICY APRICOT SAUCE { THESE RACKS OF LAMB MAKE FOR A BEAUTIFUL DINNER PRESENTATION WHEN DISPLAYED WHOLE, OR SLICE THEM AND LAY THE CHOPS OVER PILAF OR SOFT POLENTA FOR IMPRESSIVE PLATES. THE SINGLE CHOPS ARE ALSO PERFECT APPETIZERS WHEN SERVED ON A PLATTER, GUESTS CAN PICK THEM UP RIGHT BY THE BONE. I CALL THEM “LAMB LOLLIPOPS” AND THEY MOVE FAST. } Contributor: K C Cornwell { INGREDIENTS } FOR THE LAMB 3-4 cloves fresh garlic1/4 cup (50g) turbinado sugar2 tablespoons fresh parsley, chopped2 tablespoons fresh rosemary, chopped1 teaspoon each salt and pepperOlive oil1 rack of
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Raw Beetroot KOMBUCHA SOUP WITH CARROT & CARAWAY CRACKERS { LOOKING FOR A CLEAN AND EASY MEAL? LOOK NO FURTHER – THIS BELLY BOOSTING MEAL IS GREAT AFTER A BIG WEEKEND OR THE HOLIDAYS! } Contributor: Monica Topliss { INGREDIENTS } RAW BEETROOT KOMBUCHA SOUP 800g beetroot, peeled and roughly chopped 100g clelery 1 tsp chopped garlic 2 tsp chopped fresh ginger 750ml kombucha 2 tbls sliced shallot 2 tbls chopped dill 2 tbls lemon juice   CARROT & CARAWAY CRACKERS 100g ground golden flaxmeal 100g whole golden flaxseed 200g grated carrot 100g pepitas 2 tsp miso paste 300ml water
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COLESLAW WITH GREEN TEA KELP NOODLES { KEEP IT CRUNCHY WITH COLESLAW AND FULL OF ENERGY WITH GREEN TEA } Contributor: The Whole Foodies { INGREDIENTS } 1 cups shredded red cabbage 2 cups shredded green cabbage 1 packet The Whole Foodies Green Tea Kelp Noodles 2 medium carrots, peeled and shredded 1/2 cup The Whole Foodies Extra Virgin Olive Oil 1/2 cup apple cider vinegar 4 tbls The Whole Foodies Raw Honey 1 tbls grated ginger { METHOD } Combine shredded cabbages, carrots and noodles into a bowl and mix well. Whisk oil, vinegar, honey and ginger in a
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FISH TACOS { KEEPING IT FRESH WITH GLUTEN FREE FISH TACOS THIS SUMMER } Contributor: Georgie Botto { INGREDIENTS } CRUMBED FISH 3 bassa fillets, sliced into 3cm-thick strips 1/2 cup gluten free plain flour 2 eggs, whisked 1 1/4 cups gluten free breadcrumbs 1/2 teaspoon dried basil salt and pepper 1 teaspoon paprika 1/2 teaspoon ground coriander   SLAW 1/4 purple cabbage, roughly chopped 2 large carrots, grated 3 tablespoons fish sauce 1/4 cup lime juice 1 tablespoon sugar 1 tin (approximately 420 grams) corn   GUACAMOLE 2 avocados 1/2 teaspoon minced garlic 1 tablespoon Greek yoghurt salt and
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KELP NOODLE WITH WALNUT PESTO { KELP, PESTO AND WALNUTS – NUTRIENT DENSE AND SO DELICIOUS! } Contributor: The Whole Foodies { INGREDIENTS } 1 packet The Whole Foodies Kona Berry Kelp Noodles2 cups basil leaves1/3 cup The Whole Foodies Cold Pressed Olive Oil1/2 cup finely chopped walnuts1 tbls minced garlic2 tbls nutritional yeast2 tsp salt4 tbls lemon juice { METHOD } Blend all ingredients, except noodles, in food processor. Open the noodles, drain the liquid and break gently apart into a bowl. Toss noodles with the pesto and allow to marinate 15 minutes to soften. Serve at room temperature.
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