Fennel and Apple Thai Salad

Serves 2

• 1 fennel, sliced
• 1 carrot grated
• 1 radish sliced
• 1 apple grated or sliced
• 1 handful of mint
• 1 handful of cashews chopped
• 1 handful of slithered almonds

Dressing

• Juice of 1⁄2 lemon
• 1 tsp honey
• Drizzle of olive oil

Method:

1. Combine salad ingredients.
2. Toss to mix things up.
3. Prepare dressing by combining dressing ingredients and pour over salad.
4. You may choose to garnish with extra mint and nuts.

Stuffed Capsicum

Ingredients: (Serves 2)

• 2 whole capsicums, halved with seeds and white parts removed
• 1 onion diced
• 1 cup of cooked rice
• 5-6 mushrooms chopped
• 1⁄2 cup peas
• A few springs of thyme or your favourite fresh herb Coconut oil or olive oil to fry
• Salt and pepper to taste

Method:

1. In a fry pan, melt 1 generous tablespoon of coconut butter or olive oil.
2. Fry onions until clear.
3. Add mushrooms and peas and stir until cooked.
4. Add rice and season and cook for another 5 minutes, add thyme.
5. Arrange capsicums on a baking tray, cup side up. Place rice mixture into each capsicum half.
6. Drizzle with oil and place into the oven for 20 minutes or until capsicum is cooked. Serve with a green salad.

Coconut Yoghurt with Chia Jam

MAKES ENOUGH JAM FOR 1 MEDIUM SIZE JAR

• 1 apple, peeled and chopped
• 6 strawberries or raspberries chopped into quarters
• 1⁄2 cup of water
• 1⁄2 cup of chia seeds

1. Combine fruit and water in a small saucepan, bring to the boil and once boiling, reduce to simmer.
2. You may need to add more water while the fruit is still reducing.
3. Allow to simmer for 30 minutes or until the fruit has a jam like consistency.
4. Set aside for 5 minutes before adding in the chia seeds, chia seeds will absorb some of the moisture making it a ‘jam’ like consistency.
5. Serve a generous dollop over coconut yoghurt and enjoy.
6. Chia jam can be stored in the fridge for up to 1 week.

Cauliflower Mash with Rocket, Pea and Raspberry Salad

SERVES 2–4

Rocket, Pea and Raspberry Salad

• 1 bag of rocket, washed
• 1 bunch of mint, chopped
• 1 cup of cooked peas
• 1⁄3 cup of raspberries
• 1⁄2 avocado (optional)
• 3 spring onions chopped

1. Combine ingredients. Drizzle with oil, lemon juice, salt and pepper and serve.

Cauliflower Mash

• 1⁄2 a cauliflower head
• 1 onion finely chopped
• Coconut oil to fry

1. Shred, chop or grate raw cauliflower.
2. Heap a tablespoon of coconut oil in a pan.
3. Add onion and cook until clear.
4. Add cauliflower, salt and pepper and cook until cauliflower is soft and resembles rice.
5. Add to blender and pulse until smooth.
6. Serve mash alongside salad.

Mango Salsa Cups

Serves 2

You will just need a salad bowl.

Ingredients:

• 1 mango, finely chopped
• 1/2 red onion, diced
• 1 small bunch of coriander (or parsley), chopped
• 1/2 avocado, diced
• 2 celery sticks, finely diced
• juice of 1/2 a lemon
• dash of olive oil
• salt & pepper
• 1 endive, pulled apart

Method:

1. Combine mango, onion, coriander (or parsley), avocado, celery, lemon juice and olive oil.

2. Season with salt and pepper to taste, and mix well

3. Spoon mixture into separated leaves of the endive and serve.