Recipes

02
Apr
2014
Serves 4, 2-3 grams per serve.
 
Ingredients
  • 100 grams peeled parsnip
  • 200 grams peeled sweet potato
  • 350 grams peeled potato
  • 100 grams peeled beetroot
  • 2 cloves of crushed peeled garlic
  • 2 tablespoons of extra virgin olive oil
  • ¼ teaspoon each of rosemary, thyme, oregano
  • Salt and pepper
  • Marinate crushed garlic cloves in olive oil overnight – to flavour the oil then remove garlic
03
Feb
2014
Serves 1
 
Ingredients
  • 200 grams of vanilla or plain yoghurt of your choice
  • 10 grams of toasted crushed cashew nuts*
  • 20 grams of corn flakes
06
Jan
2014
Makes 8-10 frittatas
 
Ingredients
  • 1 teaspoon of red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of finely chopped zucchini
  • 2 eggs
  • 1 tablespoons of semi sun dried tomatoes (no seeds) finely chopped
  • 1 tablespoon of parsley finely chopped
  • ½ cup of feta cheese
  • ½ cup of milk of choice
06
Jan
2014
Makes 8-10 frittatas
 
Ingredients
  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of Mushrooms
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • 1 tablespoon of parsley finely chopped
  • 1/4 cup of feta cheese
02
Dec
2013
Serves 1
 
Ingredients
  • 1 cup of milk of choice
  • ½ cup of cooked rice flakes
  • ½ cup of peaches (canned or tubbed in natural juice)
  • 2 tablespoons of vanilla yoghurt
  • ¼ teaspoon of stevia (if required)
 
Method
Place all ingredients into a blender and blend until smooth.
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