Spinach Basil Pesto

FOR 6 SERVINGS



INGREDIENTS:

- 100g young spinach
- 28g basil (with stem)
- 4 garlic cloves
- 1/4tsp salt
- 1/8tsp ground black pepper
- 2tbsp =16g pine nuts / walnuts
- 2tbsp nutritional yeast flakes
- 2tbsp extra virgin olive oil
- 1tbsp lemon juice


Process all ingredients in a jug using a hand blender.

Serve 6 people with 1.2kg zucchini noodles with poached eggs on top as a light meal, or use as a sauce to make pasta and risotto.

Lentil & Cauliflower Rice Salad with Creamy Apple Pumpkin Dressing

FOR 8 SERVINGS

Lentil & Cauliflower Rice Salad

- 385g French lentils
- 940g cauliflower rice (from 2 heads of cauliflower)
- 450g finely diced carrots
- 160g sweet corn drained from can
- 60g chopped green onions
- 50g toasted chopped almonds
- 50g dried cranberries
- 50g pumpkin seeds

Creamy Apple Pumpkin Dressing

- 120g pumpkin puree from can
- 120g, 1 apple, cored and diced
- 240ml water
- 1tbsp extra virgin olive oil
- 2tbsp honey
- 2tbsp apple cider vinegar
- 1/4tsp salt
- 1/4tsp cayenne pepper

(1) Cook lentils according to package instructions.

(2) In a giant salad bowl, combine cooked and drained lentils, and all other ingredients of the salad.

(3) To make the dressing, process all ingredients using a blender.

(4) Transfer salad to serving plates, pour over dressing right before serving.  ENJOY!!!

*** Leftover salad and dressing should be stored separately.

Spinach & Sun-dried Tomatoes Egg Muffins

FOR 4 SERVINGS




INGREDIENTS:

- 1tsp light olive oil
- 2 cloves of garlic, minced
- 130g young spinach
- 70g sun-dried tomatoes, cut into strips
- 2tbsp nutritional yeast
- 1/8tsp ground black pepper
- 8 eggs
- 2tbsp soy milk

(1) Line muffin tin with 8 silicone cupcake cases. Set aside.

(2) Whisk eggs together with milk until well combined. Set aside. Preheat oven to 160c.

(3) Add oil to preheated frying pan and saute garlic until fragrant. Add spinach and cook until wilted.

(4) Into each cupcake case, layer in the order of spinach, sun-dried tomatoes, nutritional yeast, and ground black pepper. Then, fill each cup with the egg mixture. Bake in preheated oven for 25 minutes.  ENJOY!!!

Apple & Broccoli Salad in Light Yoghurt Dressing

FOR 4 SERVINGS

APPLE & BROCCOLI SALAD

- 460g small broccoli florets (from 2 heads of broccoli)
- 150g thinly sliced carrots
- 40g finely diced red onion
- 40g dried cranberries
- 220g diced apples (from 2 medium apples)

LIGHT YOGHURT DRESSING

- 120g fat-free plain Greek yoghurt (*Have this doubled for a creamy dressing.)
- 2tbsp lemon juice
- 1tbsp apple cider vinegar
- 1/2tbsp honey
- 1/4tsp salt
- 1/8tsp ground black pepper

Mediterranean Couscous Salad with Lemon Dijon Vinaigrette

FOR 10-12 SERVINGS | INGREDIENTS:

Mediterranean Couscous & Cauliflower Rice Salad:

2 heads of cauliflower → 800g cauliflower rice
1 small red onion, finely diced
25g fresh parsley, corsely chopped
160g pitted black olives, sliced
480g artichoke hearts drained from can, chopped
150g sun-dried tomatoes, finely chopped
500g couscous

Lemon Dijon Vinaigrette:

Juice of 2 lemons
1tbsp dijon mustard
1tbsp extra virgin olive oil
1tbsp honey
1/4tsp salt
1/8tsp ground black pepper

(1) Cook couscous according to package instructions.

(2) Combine all ingredients of Couscous Salad in a big bowl, and whisk together those of Lemon Dijon Vinaigrette in a small one.

(3) Pour vinaigrette over salad. Toss very well. ENJOY!!!