| Tzatziki | |
| Tub low fat yoghurt Cucumber, grated Dash lemon juice Dash olive oil Finely chopped pickles. Salt and pepper | Add all the ingredients together and season to taste |
| Basil Pesto | |
| 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. |
| Tomato relish | |
| 4 tomatoes, skinned and chopped 1 onion, chopped ½ garlic clove peeled and mashed. Basil 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.
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| Mixed seeds | |
| 500g Pumpkin 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
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| Roasted pumpkin seeds | |
| Pumpkin seeds Desired spice | 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. |
| Muesli | |
| 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. |
| Dukkah | |
| 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 Sweetener Cinnamon Rice paper | Grind sunflower seeds in blender Add sesame seeds, salt, cinnamon, sweetener and water. Mix well 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. |