Recipes Of The Month

Recipes

Red Cabbage & Pear Salad (4 portions)

red cabbage and pear salad
350g/4c finely shredded red cabbage
2 pears, cored and thinly sliced
4 spring onions, sliced
1 carrot, grated
chives, to garnish
fancy lettuce to serve

Dressing:
4T pear juice
1t wholegrain mustard
3T cold pressed olive oil
squeeze of lemon juice
herbal salt

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Rolled Aubergine in Tomato sauce (2-4 portions)

Rolled Aubergine

1 aubergine, peeled and sliced into thin flat wide slices (down the length)
1 small onion, chopped
1 red, yellow or orange capsicum, diced
1 clove garlic, crushed
1 tin chopped tomatoes
herbal salt
chopped fresh oregano

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Stuffed Vine Leaves
stuffed vine leaves
20 fresh vine leaves (can use pumpkin or cabbage leaves)
2 Tbs cold pressed avocado or olive oil

For Stuffing:
½ cup brown rice, cooked
1 bunch spring onions, finely chopped
2 Tbs pine nuts or roughly chopped cashew nuts
4 Tbs seedless raisins 1 Tbs mint leaves, chopped
2 Tbs parsley, chopped
Freshly ground black pepper



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Quick Tomato Sauce

410 g tin tomato puree
1 Tbs fresh or 1 tsp dried basil
1 tsp herbal salt

Optional ingredients:
2 cloves of garlic, crushed
Origanum
Chilli
Celery seed
Mustard Seed
Honey


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Roasted Capsicum

Roasted Capsicum

4 red or yellow (bell) peppers (capsicum), halved and seeded
8 small or 4 med tomatoes, skinned
1 Tbs fennel seeds
2 Tbs fresh or 1 Tbs dried herbs of your choice e.g. lovage, basil, origanum
1 Tbs capers
Sprinkle of berbere spice (optional)
Sprinkle of herbal salt (optional)
4 Tbs cold pressed olive oil


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Coriander Pesto
coriander pesto
1 bunch coriander
2 - 3 cloves garlic
100ml cold pressed olive oil
50g parmesan cheese (optional)
herbal salt to taste
70g - 100g of raw nuts, eg. cashews, Brazil



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Mushroom burger

Mushroom Burgers

(single serving)

1 wholewheat bread roll
1 flat mushroom per burger
sliced tomato
lettuce
thinly sliced onion
herbal salt
home made mayonnaise or tomato paste
any other wholesome topping you enjoy




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