THAI PESTO NOODLES WITH ZOODLES, CORN AND HONEY-MISO TOFU { BRIGHT BASIL AND CORIANDER THAI-INSPIRED PESTO NOODLES AND ZOODLES PAIR PERFECTLY WITH SWEET CORN KERNELS, AND SMOKY HONEY, MISO AND SESAME TOFU. } Contributor: Amy Chatwin { INGREDIENTS } FOR THE PESTO 1 packed cup coriander leaves 1 packed cup basil leave 1/3 cup salted peanuts 3 cloves garlic Juice of 2 limes   FOR THE NOODLES 100 grams gluten free rice noodles, prepared as per package 1 zucchini, spiralised or chopped finely 3/4 cup corn kernels (I used fresh but you can used frozen)   FOR THE TOFU 300
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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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LLN THAI BEEF LETTUCE TACOS { LIGHT AND CRISPY LETTUCE TACOS FILLED WITH A ZINGY AND FRESH THAI INSPIRED FILLING. PERFECT FOR SUMMER AND GREAT FOR ENTERTAINING TOO. } Contributor: Casey-Lee Lyons { INGREDIENTS } 500g beef sirloin (or other good quality steak) 1 TBSP macadamia oil (or other mild oil) 2 cloves garlic, minced 1 long red chilli, sliced 1 TBSP coriander stems, very finely chopped 1 TBSP fish sauce Juice of 2 limes 2 tsp honey (optional) 4 cups mixed lettuce leaves 1/2 cup cherry tomatoes, halved 1/2 small red onion, very finely sliced 1 cucumber, halved lengthways
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Tandoor Cauliflower, My Way { THIS VEGETARIAN DELIGHT DONE “MY WAY” AS SWEET, SPICY, HEARTY, AS YOU’D LIKE. TASTE AND SEASON FOR THE WAY YOU LOVE TO EAT AND ENJOY THIS OH-SO TASTY VEGETARIAN DISH. } Contributor: Anjum Anands { INGREDIENTS } FOR THE CAULIFLOWER: 900g Cauliflower (around 1 small one) Salt and freshly ground black pepper 4 tbsp chickpea (besan) flour 60g cashew nuts 3 small garlic cloves 20g finely grated root ginger (peeled weight) 3 tbsp vegetable oil, plus more for the oven rack 400g plain yogurt Chilli powder, to taste Paprika for colour, if you like 1 tsp
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LLN GLUTEN FREE CHICKEN NUGGETS { HEALTHY, HOMEMADE CHICKEN NUGGETS FREE FROM GLUTEN AND PRESERVATIVES. THIS FUN AND SIMPLE RECIPE IS BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH. } Contributor: Casey-Lee Lyons { INGREDIENTS } 500g free range chicken mince 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon onion powder 4 tablespoons sesame seeds Olive oil for frying { METHOD } In a mixing bowl combine ingredients well. (Try not to overwork the mince too much). Using clean, wet hands shape tablespoon portions of the mixture into nugget shapes. Roll
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MACADAMIA CHICKEN WITH GREEN PEA AND BROCCOLI MINT SMASH { THIS ONE IS SURE TO BECOME A FAMILY FAVOURITE. THE CRUNCHY NUT AND SEED TOPPING IS DIVINE WITH THE CHICKEN, BUT THE REAL WINNER IS THE SMASH. EVEN THE KIDS ASK FOR EXTRA VEGGIES WHEN I SERVE THEM THIS WAY! BIGGER EATERS CAN SIMPLY TAKE TWO PIECES OF CHICKEN (WITH EACH PIECE COUNTING AS 1 PROTEIN BLOCK AND 1 FAT BLOCK). YOU COULD FURTHER BOOST THE PLANT CONTENT BY ADDING STEAMED LEAFY GREENS OR A SIMPLE GREEN LEAF SALAD. } Contributor: Dr Joanna McMillan { INGREDIENTS } 2 rosemary sprigs,
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