Recipes
Autumn Apple Salad
This apple salad is a wonderful side to any dish!
This apple salad is a wonderful side to any dish!
Ingredients
1x red apple, thinly sliced
1x green apple, thinly sliced
2x Radicchio heads
75g blue cheese
1⁄4 cup walnuts, slightly crushed
1⁄2 red onion, thinly sliced
Dressing ingredients:
2 tbsp verjuice
1⁄2 tsp raw sugar
3 tbsp extra virgin olive oil
Salt and pepper to taste
Equipment
Jar
Small Pan
Recipe
To make the dressing, add all ingredients into a jar and shake until well combined.
In a small pan, toast the walnuts until slightly golden.
On a serving platter, add a layer of radicchio leaves. Top with sliced apple, red onion, toasted walnuts and blue cheese.
Drizzle the dressing over the top.
Grilled Orange, Asparagus & Witlof Salad
Witlof is a salad green that is delicious raw or cooked.
Witlof is a salad green that is delicious raw or cooked. With a slightly bitter flavour, it complements the sweet oranges and vino cotto dressing.
Recipe from GH Nutrition
Ingredients
1 x orange, cut into wedges
Extra-virgin olive oil, to drizzle
1 x bunch baby asparagus
2 tbsp vino cotto dressing
2 x witlof, break apart
1 carrot, peeled into long ribbons
Sea salt and cracked black pepper, to season
Equipment
SMALL-MEDIUM FRYPAN
Recipe
Cut the oranges into wedges and drizzle over olive oil.
Heat a small-medium frypan over medium heat and grill the oranges until caramelised.
Heat a small pan with water, bring to the boil. Turn heat to low and blanch the asparagus until just tender. Remove from water and drizzle with olive-oil.
To make the dressing, add the vino cotta with a drizzle of olive oil and whisk to combine. Season with sea salt and cracked black pepper.
Toss the dressing through the oranges, asparagus, witlof and carrot and serve immediately.
Kingfish with Fresh Mint & Chilli Dressing
When it comes to making entertaining simple, a no-cook dish is always a good option.
When it comes to making entertaining simple, a no-cook dish is always a good option. This sashimi-grade kingfish with fresh mint and chilli dressing is the perfect meal to impress without all the fuss in the kitchen.
Ingredients
600g sashimi-grade kingfish, skin removed and trimmed
Sea salt and cracked black pepper
2 spring onions, white part only, thinly sliced
1/2 cup fresh mint leaves, torn
1 + 1/2 tbsp chilli paste
2 + 1/2 tbsp rice wine vinegar
1 + 1/2 tbsp tamari soy sauce
Equipment
Small Bowl
Serving Platter
Recipe
To make the chilli dressing, add the chilli paste, vinegar and soy sauce to a small bowl and whisk to combine.
Slice the kingfish into thin slices and arrange straight onto a serving platter.
Season the kingfish with salt and pepper and top with the spring onion and mint leaves.
Drizzle over the chilli dressing. Serve immediately.
Raw Oat and Nut Bars
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Filled with healthy fats and fibre, these bars will keep you feeling satisfied between meals, without the sugar overload.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 + 1/2 cups rolled oats
1 + 1/2 cups puffed rice
1/2 cup shredded coconut
1/3 cup raw almonds, slithered
200g dried cranberries
1/2 cup almond butter
1/2 cup honey
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Equipment
20x30cm pan
Small Saucepan
Recipe
Line a 20x30cm pan with baking paper, ensuring that the paper extends above the edges of the pan.
Combine oats, puffed rice, coconut, almonds and dried cranberries in a medium mixing bowl.
Place almond butter and honey in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture is combined. Add to dry mixture and stir well to combine.
Press mixture into pan and place in the freezer for 2 hours or until firm. When ready, cut into bars.