May 2016

Raw Lemon Coconut Slice 2 cups of nuts and seeds (your choice) 2 cups dates soaked in boiling water 2 cups of desiccated coconut Zest and juice of 3 lemon zest Blend your nut combo in a food processor, add zest and remove to a bowl. Blend your drained date mixture in the food processor until broken down. Add the

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Moroccan Chickpea Salad Ingredients: 2 x tins of chickpeas, rinsed and drained 1 cup of beans (frozen or fresh) 1 carrot grated ¼ cup raisins ¼ cup dates diced ½ cup finely chopped parsley ¼ home-made aioli 1 tsp ground cumin 1 tsp ground turmeric ½ tsp salt 2 Tbsp sweet chilli sauce 2 Tbsp rice syrup or honey  

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Muesli & Yogurt Cup ¾ cup unsweetened yogurt ½ cup plain nut & seed muesli (make your own using, whole oats, pumkin seeds, sunflower seeds, flaxseeds, chia seeds, sesame seeds, shaved almonds, cashew nuts etc ½ banana sliced   Layer the yogurt with banana slices and the muesli. Enjoy for breakfast, or as a high protein afternoon tea snack.

Squid Salad with Sweet Chilli Dressing Ingredients: 4 x Squid Tubes defrosted ½ cup Gluten free bread crumbs 1 x Red onion finely sliced ½ Cucumber sliced on a diagional 1 x Carrot cut into matchsticks 250g Cherry tomatoes halved Handful lettuce leaves 2 Tbsp Sweet chilli sauce ½ lemon, juiced ½ orange, juiced 1 Tbsp Apple cider vinegar 1

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Summer Asparagus Salad Ingredients: 500g Asparagus 250g Cherry tomatoes 1 x Slightly soft avocado ½ Packet of feta cheese ½ cup of home-made aioli 1 tsp honey Juice of 1 lemon 1 Tbsp Apple cider vinegar Salt & Pepper Method: Trim 2cms of the ends of the asparagus, and then chop remaining stalks into 2 cm pieces. Cook for 2

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