Here is some of our recipes that are made by ourselves, nothing professional just us enjoying the pleasure of food with healthy ingredients.

Green Smoothie Bowl 

To help combat the winter colds and flu season be super healthy with this smoothie bowl from Lisa. A great nutritious start to any day or for an afternoon pick me up
Ingredients & Process: Blend together 1 stick of Celery, 1 small cucumber, cup of spinach leaves and 1/2 cup pineapple in blender. Pours into bowl and top with raspberries, chia seeds, almonds and flaked coconut or vary it to suit your taste buds.

Cauliflower Rice 

Just writing out this recipe has my mouth watering, it’s a great alternative to rice and and even better way to getting more vegetables into your diet!
Ingredients: 1 head of cauliflower, 1 capsicum, 1 zucchini, cherry tomatoes, eggplant, spring onion, grapes, herbs (I added parsley and mint), pine nuts, lemon juice and olive oil or avocado oil, salt and pepper to taste – if you like to spice it up add some finely chopped chilli or cinnamon and nutmeg make for a lovely flavour too.
Grate or blend the cauliflower until fine rice size. Heat oil in fry pan and cook cauliflower until golden then add vegetables that have been cut small pieces and fry up until softened. Lastly add lemon juice, pine nuts, herbs and spices cooking for a few more minutes and serve – it’s that easy.
Hint: it is also lovely if you bake the cauliflower in the oven first with a little oil then stir fry all together.

Chocolate Bark (from my sister)

This recipe is such a refreshing change for a chocolate treat, we loved making it with my sister try making with a friend it’s more fun!
Ingredients: 1/2 cup cacao powder, 1/2 cup coconut oil (you can use half/half oil and coconut butter), 1 teaspoon pure vanilla essence, 1 to 2 teaspoons of honey, almonds and freeze dried fruits such as raspberries, pineapples, cherry, blue berries – whatever you desire, Himalayan sea salt.
Put the cacao, coconut oil, vanilla and honey into a saucepan and stir over a low heat, do not let boil but make sure the cacao is thoroughly stirred. Line a baking tray with baking page and pour mixture into the tray until evenly spread then sprinkle with toppings and lastly put the smallest amount of Himalayan sea salt over. Then set in the fridge. Once set just break up serve but remember it will melt quickly on a hot day but don’t serve until ready to eat!

Bone Broth

We make a bone broth nearly every 2 weeks and the health benefits are many.  You do need to be around for 36-48 hours as that is how long it will take to cook, the handy thing about a slow cooker is you can put the timer on but if doing on the stove top be very careful, ensure safety and let others in your household know it is on.
Ingredients: Grass fed beef bones or a Whole Organic Chicken, organic vegetables where possible – 1 large onion cut in quarter, a whole garlic cut in half (leave the outer all on), 2 carrots cut in chunks, 3 stalks of celery cut in chunks, 2 tablespoons of Apple Cider Vinegar (the vinegar is a must as it extracts all the goodness from the bones), pepper & salt. Additionally we add whatever we wish such as fennel, herbs, chillies, turmeric and sometimes tomatoes.
Place all the ingredients into a slow cooker or stock pot and add enough water to cover it and let it cook. I find that for beef bones I will cook at minimum 36 to 48 hours, chicken maybe only 24 – 36 hours. You will know that after this time the bones will be breaking down and all the good nutrients will be in the broth. After it has finished cooking you can either use as is but I prefer to strain ours through a strainer removing all the big bones and then I add the vegetables back in. You can the use straight away or place in the fridge where it lasts about 5 days and will form into a jelly with the fat on top or freeze it.
There are many recipes or ways to make a broth such as cooking the whole chicken for 6 hours then pulling the meat off to use in another dish. Or adding the vegetables in after 12 hours so they are less cooked. It’s your preference, play around with it, our broths never taste exactly the same and also we drink as a soup at anytime of the day even for breakfast or use in cooking and we use the fat on top and all as it is full of flavour.
Lastly, we can’t stress enough about the goodness in bone broth and whilst it may not be your cup of tea give it a go and make it with love and give some to a friend!

Roasted Lamb Rack and Roasted Vegetable Stack

Lisa’s recipe is easy to prepare ahead of time so you only have to cook the ingredients and put it together.
Ingredients: Racks of Lamb (no. varies depending on no. of people serving), Himalayan Rock salt, herbs (your choices), sweet potato, pumpkin, beetroot, red capsicum, zucchini, halloumi, organic butter, lemon juice, shaved almonds & beans.
Bake the lamb rack in the oven with some Himalayan rock salt and herbs from the garden.
Cut the sweet potato, pumpkin and beetroot in the same thickness and in a circular shape so they cook consistently place in the oven for approx 30 minutes. Then top with char grilled red capsicum and zucchini (char grilled in the pan). Pan fry the halloumi in a small amount of organic butter and lemon juice and stack all the ingredients on top of each other.
As an optional side, blanch the beans in simmering water in a shallow pan (only for approx.. 2 – 3 minutes so they do not overcook), then toast shaved almond slivers to sprinkle on top.
Plate up and enjoy!

Zoe‘s Granola (from Arbonne’s Clean Eating Program)

I love this Granola and making it yourself you know exactly what is in it.
Ingredients: 2 cups flaked coconut, 1 cup nuts (i.e. cashews, walnuts, raw almonds, macadamia, any mix you like), 1 cup seeds (pepitas, sunflower and sesame seeds, chia or buckwheat), 1/2 cup dates, 1 tsp cinnamon & ginger (I replace the ginger with vanilla), 1/4 cup coconut oil – melted, 1/4 cup brown rice syrup, 1/4 cup cranberries.
Preheat oven to 170 degrees, mix ingredients in large bowl except cranberries (or they burn), spread out onto baking tray and bake for 15-20 minutes stirring every 5 mins. In the last 5 minutes you can add the cranberries. Serve with a dollop of coconut yogurt. Cool and store in an air tight container.

Beetroot Summer Salad

You can literally make this recipe in 5 minutes. And personally I’m not a huge fan of beetroot but in this I just love it and it is super good for you.
Ingredients: 4 small baby beetroots (I buy them already pealed and cooked),  1 x 425g tin of organic lentils, 3-4 tablespoons of goats feta, half a cup of coriander roughly chopped (you can use parsley if you prefer).
Slice up baby beetroots, wash lentils well, add goats feta and coriander all into a bowl and stir lightly together.  You can use your own freshly grown beets or prepare your own lentils but I like to save a little time and as long as I know its fresh and free of additives I’m happy to use, organic preferable.

 

Healthy Snack Rolls

Nicky is one of our clients and a retired chef as well. She has kindly shared one of her recipes. The ingredients are simple 2 cups of rolled oats, 1/2 cup chopped dates, 1/2 cup sunflower kernals, 1/2 cup pepitas seeds, 1/4 cup Black chia, 1/4 shredded coconut, 1/4 sesame seeds, 3 tablespoons rice brand syrup and 3 tablespoons Tahini Paste.
Mix all the ingredients together then put on your rubber gloves and make into balls or rolls. Wrap in tin foil and best kept in the fridge. Great for snacks at work or lunch boxes for kids.

 

Linda’s Salmon & Salsa

This is super simple. We use organic wherever we can or for us we have a great veggie patch and fruit trees which often dictates what we add especially herb wise.
Ingredients: 2 to 4 salmon fillets (skin on or off),  1 tomato, 1/2 red onion, 2 cloves of garlic, 1 stick of celery, 1 cup leafy herbs (parsley, mint, basil – your choice), 1 lemon
Place salmon on baking paper in an ovenproof dish, roughly chop the tomatoes, onion, garlic, celery and herbs, then mix in a bowl with a few tablespoons of olive oil (or avocado oil is lovely), salt & pepper to taste. Lastly spread over top of salmon finish off with sliced lemons – place in the oven at 180 degrees for 20-30mins depending on how well done you like.  We have with rice or a salad. Enjoy!

Leftover Frittata – Linda & JC’s Style

How to make something quick and easy from leftovers – It only took 10mins to prepare & 40 mins to cook, easy! Thanks to Graham, one of our lovely clients for the idea!
Beat together
– 5 eggs- 3 heaped tablespoons natural greek yogurt
– pepper, salt to taste
– 2 heaped teaspoons ground turmeric
Leftover vegetables – pumpkin, sweet potato & potatoes (ours were from Saturday nights roast), then add some fresh tomato, onion, broccoli and spread out on a greased pie dish, topped it with fresh herbs of parsley and thyme (ours were straight from the veggie patch)
Pour the egg mixture over the top and bake at a 180 degrees
Note: if you have any allergies or aversions to any of the ingredients – make it your own and add what you love!
Enjoy!  PS, that is our son eyeing it off!

Lisa’s Lemon & Blueberry Pancakes

4 mashed bananas (can be fresh or defrosted from frozen. I always freeze bananas so I always have them on hand), 4 free range eggs, 4 cups almond meal, 2 tablespoons of chia seeds, 2 cups of blueberries (fresh or frozen), 300 ml buttermilk (replace with extra eggs for a dairy free version), The lemon rind of one lemon, The juice of one lemon
Mash the bananas in a large bowl. Add almond meal, eggs and chia seeds and stir to combine. Add buttermilk, lemon rind and lemon juice. Lastly add the blueberries and gently stir to combine.
Preheat the pan and add butter. Cook over low – medium heat for approx. 5 minutes each side otherwise they will fall apart upon turning. I suggest one heaped tablespoon per pancake as if too big they are difficult to turn without breaking.
I add maple syrup and fruit for topping to add some sweetness and my children love them!
Suggested toppings include: maple syrup or organic rice malt syrup, kiwi fruit, passionfruit, raspberries or strawberries, yogurt, pumpkin seeds, nuts (the list is endless and only limited by your imagination or what you have in the fridge / pantry).
This was a double recipe and fed 5 (2 adults and 3 children) with plenty leftover. I have frozen the leftovers for a healthy breakfast on the run or snack.

Lisa’s Tuna Patties & Yummy Salad

1 x 425 gram can of tuna (Sirena), 1 small capsicum (for this recipe I used half red / half yellow), 1 small grated zucchini, 1 Spring onion (add more if desired), 2 free range eggs, 1 TBSP gluten free flour, Half a cup of Gluten free Quinoa breadcrumbs
Combine tuna, capsicum, zucchini and spring onion in a bowl. Add two lightly beaten eggs and combine. Add flour and combine, then add breadcrumbs and combine. Use your hands to squish into balls.
Preheat fry pan and add (organic) butter. Place in pan and press down lightly with a fork. Cook over medium heat for approx. 5 minutes each side
Lisa’s yummy salad
Mixed salad leaves, Vine ripened tomatoes, Cucumber, Avocado, Finely diced red capsicum, Meredith Dairy marinated goats cheese – toss together