RAW Broccoli & Buttermilk Salad

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RAW Broccoli & Buttermilk Salad Ingredients 1/4 C almonds, toasted 1 head of broccoli, chopped into small florettes 1/2 C buttermilk 1/2 avocado 1/4 C raisins or craisins Method Combine buttermilk and avocado in a small food processor and blitz until smooth Pour dressing over broccoli and stir to combine. Doing thins in advance and
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Baked Risotto

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Baked Risotto The easiest risotto you’ll ever make! Add whatever combination of meat, vegetables, herbs or spices that works for you and your family. This is an Artichoke, Thyme and Feta combo. Fennel & Parmesan, Pumpkin & Feta, or Chicken & Mushroom varieties work really well with this Baked Risotto recipe. Ingredients 20g butter 1
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Moussaka Lasagne

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Moussaka Lasagne  A Greek twist to the traditional lasagne with the addition of eggplant, spices and halloumi béchamel sauce. Ingredients 2 C milk 1 bay leaf 1 cinnamon quill 30g butter 2 Tbsp plain flour 40g halloumi, grated 40g mozzarella, grated 1 Tbsp olive oil 1 onion, finely diced 1 clove garlic, crushed 500g lamb
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Ricotta & Strawberry Breakfast Muffins

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Ricotta & Strawberry Breakfast Muffins I can’t say I’m a huge fan of Weetbix, which means they have never been a pantry staple, until recently! Little miss 9-months old has half a Weetbix with stewed (microwaved) berries each morning. Yes, breaking Weetbix in half creates a bit of mess and chopping the “good bits” from
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Three Cheese Baked Pumpkin Gnocchi

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Three Cheese Baked Pumpkin Gnocchi (serves 4) Ingredients 1/2 C Olive Loaf Bread Crumbs 200g grated mozzarella 25g grated parmesan cheese 1/2 butternut pumpkin, peeled and diced into 3cm pieces  50g pine nuts 500g gnocchi 20g butter 1 brown onion, diced 2 cloves garlic, crushed 250g ricotta 10 sage leaves Method Preheat oven to 180
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