MANGO SALSA AND HALOUMI { You’ve got to love a fresh recipe that takes no time at all to prepare and celebrates health. I can picture this dish sitting just as proudly on your midweek, have-no-time-really-hungry dinner table, as on your table with friends sitting between other yummy dishes and made to share. } Contributor: Nadia Felsch { INGREDIENTS } 2 small mangoes 2 small avocados 3 teaspoons red onion ⅓ cup shallots, mainly green part ¼ fresh coriander leaves ½ long red chilli, or as preferred Juice, ½ lime Salt and pepper, to taste 150g haloumi Butter, to cook { METHOD
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Veggie Nori Wraps { These perfectly packaged nori wraps are satisfyingly simple and great for your spring picnic or when you’re on the go. Feel free to make them your own – add any additional veggies you like to the mix! } Contributor: Lee Holmes { INGREDIENTS } 1 tablespoon wheat-free tamari 2 teaspoons rice malt (brown rice) syrup 2 nori sheets 1 tablespoon nut butter (cashew nut butter works well) A few handfuls of baby English spinach leaves 40 g (11/2 oz/1/2 cup) shredded red cabbage 1/2 large carrot, grated 100 g (31/2 oz/about 1/2 large) avocado, sliced Small handful
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Chickpea Salad with Sweet and Crunchy Vegetables { This chickpea salad is nutritious, quick and easy, and uses simple ingredients. What makes it extra special is that it is a little bit different with delicious flavours and array of textures. With the sweetness of tomatoes and carrot, crunchiness of celery, and the creaminess of a touch of feta. eating well doesn’t get much tastier! } Contributor: Jade Gibbons { INGREDIENTS } 1⁄2 lettuce head of choice, leaves removed, washed and roughly chopped (if larger) 1 tin chickpeas, drained and rinsed (allow to dry after rinsing) 2 large celery sticks, finely sliced 1
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Alkalising Buckwheat Salad { Spring is here and we are craving lighter foods. This salad is packed with healthy fats and is nutrient-dense, sure to keep you satiated. } Contributor: Jo Anderson { INGREDIENTS } 1 cup raw buckwheat 2 handfuls baby spinach 2 spring onions chopped 1 handful fresh basil leaves zest of 1 lemon juice of ½ lemon 50g feta cheese 1 ripe avocado (or two, if small like these) ½ red onion finely chopped 2 T pepitas 2 T mixed sprouts 1 fresh red chilli thinly sliced ¼ cup olive oil sea salt and pepper to taste
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Spring Prawn Salad { The blossoms have bloomed, the days are longer and with it the promise of warmer weather. Our palate moves from the heavy meals of winter to lighter more detoxifying meals with an abundance of seasonal produce which naturally prepares our bodies to renew. } Contributor: Steph Lowe { INGREDIENTS } 300g fresh prawns, peeled and deveined 1 red chilli, deseeded and finely chopped 1 garlic clove, finely chopped 1 lemon, zested and juiced ¼ cup extra virgin olive oil ½ head iceberg lettuce, roughly chopped 2 stalks celery, diced 125g cherry tomatoes, quartered 1 avocado, diced 1
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