|Tub low fat yoghurt|
Dash lemon juice
Dash olive oil
Finely chopped pickles.
Salt and pepper
|Add all the ingredients together and season to taste|
| 2 cups basil leaves|
½ cup olive oil
¼ cup Pumpkin seeds
2 minced garlic cloves
|Place all the ingredients in blender and blend until desired consistency is achieved.|
|4 tomatoes, skinned and chopped|
1 onion, chopped
½ garlic clove peeled and mashed.
Sweetener (if desired)
Salt and pepper
|Brown the onions and garlic in coconut oil.|
Add peeled, chopped tomatoes.
Add a dash of water and seasoning and simmer about 25 minutes.
500g sesame seeds
500g sunflower seeds
500g flaxseed / linseed
|Mix all seeds together and store in an airtight container.|
Mixture may be crushed to release oil, but must be refrigerated.
Try roasting seeds in a dry non-stick pan
Add to oats, yoghurt, salads and stir-fries
|Roasted pumpkin seeds|
|Roast pumpkin seeds in a dry non stick pan|
Seeds will begin to puff
Take off the heat and sprinkle with desired spice
Aspartame free sweetener or cinnamon for a sweet taste and chili or garlic flakes for a savory flavor.
|1kg Rolled oats|
250g Mixed seeds
4 Tbs Honey
150g Oat Bran
100g chopped almonds
|In a non-stick pan, over a low heat gently roast mixed seeds, stirring.Set aside. (Do not burn)|
Mix honey in a little boiling water and sprinkle over oats
Roast oats over medium heat in non-stick pan.
Once oats are dry and slightly crunchy, mix with remaining ingredients.
Store in a air tight container.
|Fruit &Muesli Smoothie|
|¾ cup Bulgarian yoghurt|
100g assorted berries
2 Tablespoons Low GI Muesli
½ teaspoon Cinnamon
Sweetener to taste
|Add all ingredients to blender and blend until smooth.|
|1/2 cup hazelnuts|
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon salt
|Roast hazelnuts in non-stick pan until browned (do not burn)|
Repeat step with seeds and peppercorns.
Allow to cool
Place in a food processor with salt and pulse to a rough, coarse consistency
Keep in a airtight container.
Great for sprinkling over salads and stir fries or use as a crust on meat before grilling.
|Sunflower &Sesame crackers|
|100g sunflower seeds|
100g sesame seeds
½ tsp salt
75 ml water
|Grind sunflower seeds in blender|
Add sesame seeds, salt, cinnamon, sweetener and water.
Layer a baking sheet with rice paper.
Smooth the mixture evenly.
Make sure it is quite thinly spread
Drag a knife over the surface forming small squares.
Bake ½ hour at 170 degrees or until slightly browned.
Store in an airtight container.