Sesame Snaps { DANGEROUSLY DELICIOUS SESAME SNAPS , WILL KEEP YOUR COMING BACK FOR MORE! } Contributor: Jen Shaw { INGREDIENTS } 2 cups of sesame seeds 2 cups of desiccated coconut 1 cup of honey or maple syrup 2 tablespoons of coconut oil 1 teaspoon of vanilla 50g dark chocolate to drizzle on top (optional) { METHOD } In a pot melt honey, oil and vanilla together. Remove from heat, add sesame seeds and coconut and mix until everything is wet. In a shallow lined baking tray spoon mixture into the bottom until covered, pressing down until nice and
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CUCUMBER TOPPERS { A LIGHT SAVOURY NIBBLE MADE OF WHOLESOME INGREDIENTS SERVED ON TOP OF ROUNDS OF REFRESHING CUCUMBER } Contributor: Casey-Lee Lyons { INGREDIENTS } 1 extra large cucumber 120g cooked & shredded chicken 1/2 – 1 ripe avocado squeeze lemon/lime juice 5 cherry tomatoes, quartered 1 TBSP chopped chives 2 TBSP fresh coriander, chopped pink salt and cracked black pepper { METHOD } Cut cumbers on a sharp diagonal to create slices with a large surface area for your topping. In a bowl roughly mash avocado, lemon/lime juice, salt and pepper. Mix in herbs. Lay cucumber slices on
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NO BAKE MUESLI SLICE { THIS NO BAKE SLICE IS ONE THE KIDS WILL THE LOVE TO GET THEIR HANDS DIRTY WITH! } Contributor: Get Kids Cooking { INGREDIENTS } 150g butter 1/2 cup honey 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup chia seeds 1 cup desiccated coconut 1.5 cup gluten free rice bubbles/puffs 1 cup sultanas (or your preferred dried fruit such as pineapple, apricot, paw paw etc)   EQUIPMENT 18 x 28cm shallow baking pan Baking paper Small saucepan Large bowl Wooden spoon Spatula Knife   ADULT ASSISTANCE Melting the ingredients and tipping
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DYNAMITE SALMON { THIS RECIPE HAS A SLIGHT KICK THAT’S TOTALLY ADDICTIVE, WHICH YOU’LL NOTICE WHEN GUESTS IMMEDIATELY GO BACK FOR SECONDS (AND THIRDS!) YOU MAY WANT TO MAKE A DOUBLE BATCH. OR TRIPLE. THE YOU CAN CUT THE SALMON INTO CUBES HELD OVERNIGHT, AND SAUCE CAN BE MIXED UP THE NIGHT BEFORE TOO.  LOOK FOR THESE INGREDIENTS IN THE ASIAN SECTION OF YOUR GROCERY STORE. } Contributor: K C Cornwell { INGREDIENTS } 1 lb (454 g) Fresh salmon, cut into 1 inch cubes, pin bones and skin removed 1-2 large cucumbers, cut into circles Capers   FOR THE
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ROASTED SWEET POTATO FRIES WITH LEMON CASHEW DIP { SO YOU LOVE FRIES, BUT ALSO YOUR THIGHS. IT’S A DILEMMA WE ALL FACE. THE SOLUTION? BAKE THEM IN A LITTLE HEALTHY OIL, AND USE LOW-GI SWEET POTATOES TO KEEP BLOOD SUGARS STABLE. THEY’RE A GOOD SOURCE OF DIETARY FIBRE TOO; YOU’LL STRUGGLE TO OVER-EAT THESE. THEY’RE JUST AS GOOD (IF NOT BETTER) THAN THE ONES YOU’LL FIND AT THE TAKEAWAY, JUST BE SURE TO SHARE THEM AROUND! } Contributor: Sally O’Neil { INGREDIENTS } 2 large orange sweet potatoes, cut into fries 1 tablespoon extra virgin olive oil 1 teaspoon
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LLN MOROCCAN HUMMUS { AN EASY HUMMUS RECIPE WITH MOROCCAN FLAVOURS. RECIPE BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH (WWW.LIVELOVENOURISH.COM.AU). } Contributor: Georgie Botto { INGREDIENTS } 400g canned chickpeas, drained and rinsed Juice of 2 limes 2 tbsp tahini (hulled) 1/4 cup garlic infused olive oil 2 tsp Moroccan spice mix (add more to liking) Pinch good quality salt and pepper { METHOD } Process all ingredients in blender or food processor, scraping down sides as needed. Serve chilled. Store any leftovers in an airtight container in refrigerator. Prep time: 10 MINUTESCook time: Total time: 10 MINUTES+
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