Ingredients:

Pastry

• 1 cup spelt flour
• 1 cup rolled oats
• 1/4 cup rice bran oil
• 2 tbsp + 2 tsp apple juice concentrate
• 1/4 cup lemon juice

Lemon filling

• 3/4 cup lemon juice
• 1/2 cup apple juice concentrate
• grated rind of 1 lemon
• grated rind of 1 orange
• 1 1/4 cups of water
• 1/2 cup cornflour
• 2 egg yolks

Meringue topping

• 4 egg whites
• 3/4 cup raw almonds, finely ground
• 1 tsp vanilla essence
• 2 tablespoons apple juice concentrate

Directions:

1. Preheat the oven to 200 degrees celcius
2. Combine all pastry ingredients in a food processor. Blend until pastry binds together.
3. Roll pastry out to fit a fluted pie dish. lift pastry onto dish and lower edges in, pressing to fit mold so that it is an even thickness.
4. Bake for 10-15 minutes. Cool.
5. For lemon filling, combine lemon juice, apple juice concentrate, orange and lemon rind and 1 cup of water in a small saucepan and bring to the boil.
6. Combine the remaining water with the cornflour and egg yolks to form a thin paste. Stir into the lemon mixture and stir continuously until it boils and thickens. Boil for a further 1 minute and cool slightly.
7. Pour into the pastry base and leave to set.
8. Ensure that lemon filling is completely cool, then begin the meringue topping.
9. Beat eggs whites until stiff peaks form. Add all of the other ingredients separately, combine well but do not over mix.
10. Spoon on top of the lemon filling. Bake for 10-15 minutes or until the top has browned.
11. Serve at room temperature for the best flavour. Store in the fridge for up to a week.

Tips:

• Substitute apple juice concentrate for xylitol or agave syrup.
• Try using lime instead of orange for a zestier pie.

This recipe is wheat free, dairy free, sugar free and naturopath friendly!

Try this delicious and healthy banana and carrot cake recipe. It is wheat, sugar and dairy free, so great for digestive health, detoxing or just as a healthy snack!

Ingredients:

• 1 1/2 cups rye or spelt flour
• 2 1/2 tsp baking soda
• 1 tsp celtic sea salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2/3 cup macadamia, coconut or rice bran oil
• 1/2 cup xylitol or honey
• 1 1/2 cups mashed banana (around 3 large bananas)
• 2 large organic eggs
• 1 cup oats
• 1 cup grated carrot (around 3 medium carrots)
• 1/2 cup walnuts (optional)

Directions:

1. Preheat oven to 180 degrees celcius.
2. Combine flour, baking soda, salt and spices in a large bowl.
3. In another bowl, combine banana, oil, xylitol/honey and eggs, beating together well.
4. Add liquid mix to flour mix and combine well.
5. Stir in oats, walnuts and oats. Combine well.
6. Spread into a greased cake tin.
7. Bake for 40 minutes or until you can stick a skewer in the middle and it comes out clean.

This muesli is delicious and healthy, being free of sugar, additives and preservatives.

Ingredients:

• 2 cups rolled oats
• 2 cups puffed millet
• 2 cups puffed amaranth
• 1/2 cup apple juice concentrate
• 1/4 cup macadamia oil, or coconut oil
• 11/2 tbsp ground cinnamon
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/2 cup chopped walnuts (or other nuts)

Directions

1. Preheat oven to 160 degrees celcius.
2. In a large baking dish, mix oats, millet and amaranth.
3. Combine apple juice concentrate, oil and cinnamon and mix well.
4. Drizzle the apple juice concentrate mix over the grains. Use a spoon to mix the grains and liquid until the grain mix is evenly coated without clumps.
5. Place in oven and bake for 30 minutes, stirring every 10 mintues.
6. Remove from oven and allow to cool, stirring occasionally to prevent sticking. Add seeds and nuts.
7. Once completely cool transfer into an airtight glass jar.

Enjoy!

Warm salads are a great tasting alternative to your traditional cold raw salads, and there are many ways to have them. Try using cooked potato, parsnip, pumpkin, beans and broccoli.

Ingredients:

• 1 small sweet potato, diced into small cubes
• 3 asparagus spears, chopped in pieces
• ¼ red onion, diced finely
• ½ handful baby spinach
• 1 small clove garlic, crushed
• fresh basil leaves, chopped
• 1 tbsp pepitas or sunflower seeds
• sea salt and pepper to taste

Dressing:

• 1 tbsp probiotic yoghurt (Jalna)
• ½ tbsp stone ground tahini
• squeeze of lemon juice
• ¼ tsp cinnamon

Directions:

1. Steam sweet potato until softening, then add asparagus and cook for another minute.
2. Place the onion, spinach, garlic, basil, salt and pepper in a bowl. Add the hot vegetables and stir gently. Add the premixed dressing and pepitas and stir through gently.
3. Serve immediately.

Serves 1.

This breakfast will give you sustained energy release, being high in protein and nutrients. Change ingredients to your liking but try to always include onion or garlic. Serve with dark rye or organic sourdough bread topped with avocado or tahini.

Serves 2

Ingredients:

• 4 Organic Eggs
• 1/4 cup rice, oat, BONSOY or organic dairy milk
• small handful fresh herbs (basil, thyme, oregano, rosemary all work well) or 1 tsp dried herbs
• 1 lg garlic clove minced
• Sea or Himalayan salt and pepper
• 1 onion diced
• 1/2 zucchini diced
• 1/4 capsicum diced
• 4 average mushrooms roughly chopped
• 1/2 cob fresh corn removed off cob
• 1 tbsp coconut, olive or rice bran oil

Directions

1. In a bowl, whisk eggs with a fork until well mixed. Add milk, herbs, garlic, salt and pepper and whisk to combine.
2. In a small heavy based frying pan heat oil on medium heat. Add chopped vegetables and fry until lightly cooked through.
3. Add egg mix and stir through. Using an egg flip, lift and turn occasionally from bottom of pan until cooked through. do not turn too frequently unless you want your eggs crumbly.

Eat on its own or serve with rye, kamut, spelt or sourdough bread topped with avocado.

This dish is simple but delicious as long as you like your eggs runny. Asparagus is high in fibre and chromium which is balancing to blood sugar levels. Use only a cold pressed extra virgin olive oil, and use the eggs straight from the fridge to retain their shape.

Serves 2

Ingredients:

• 1 tsp white wine vinegar (or regular will do)
• 4 eggs straight from the fridge
• 12 Asparagus spears woody end bits removed
• Extra virgin olive oil
• sea salt and freshly ground black pepper

Directions:

1. Bring a large saucepan of water to the boil. At the same time two thirds fill a frying pan with water and add the vinegar. Bring to the boil then turn down the heat and gently break the eggs into the water.
2. Cover the pan and cook the eggs for 4-5 minutes, so the yolks have just set but are still runny so that you can use them as a sauce. Use a slotted spoon to remove the poached eggs and place on a some paper towel to help absorb the water from the eggs.
3. While this is happening, put the asparagus into the boiling water and boil for 2-3 minutes in a rolling boil then remove them into a sink half full of cold water. After a few seconds remove and drain well.
4. Put the eggs onto a plate, place the spears to one side, drizzle some olive oil on and add sea salt and plenty of pepper.

Eat with your fingers, dipping the asparagus into the yolks.

Adapted from Cooking Under the Influence.

Serves 1

Ingredients:

• 2 ripe tomatoes, diced
• 1/2 cob corn, removed from cob
• 1 green capsicum
• a handful of baby spinach
• a handful of fresh basil leaves
• a handful of macadamia or pine nuts (soak for at least 2 hours)
• 1 clove of garlic
• 1/4 cup olive oil
• pinch sea salt
• 1/3 cup water

Directions:

1. Add all ingredients to a blender
2. Blend until smooth

Serve immediately!

NB: This soup can be heated very gently, but try not to let it steam or boil to retain the nutrients!

Ingredients:

• 2 smoked trout (about 800g)
• 300g trimmed snow peas
• three small Lebanese cucumbers
• 2 baby cos lettuce
• 1 peeled, seeded and thinly sliced avocado
• salt flakes and cracked black pepper
• 3/4 cup good quality mayonnaise (sugar free and preferably homemade)
• 1/2 cup coarsely chopped flat-leaf parsley leaves
• 4 peeled and quartered hard-boiled eggs

Directions:

1. Remove skin and bones from 2 smoked trout (about 800g) and flake flesh into medium-sized pieces.
2. Blanch 300g trimmed snow peas in boiling lightly salted water for 20 seconds, then drain and refresh under cold running water. Drain well and spread on paper towel to dry.
3. Thinly slice three small Lebanese cucumbers length ways and place in a large bowl with one finely sliced stick of celery. Add leaves from 2 baby cos lettuce, torn into bite-sized pieces.
4. Add trout and snow peas to cucumbers and 1 peeled, seeded and thinly sliced avocado.
5. Season with salt flakes and cracked black pepper and toss gently with 3/4 cup good quality mayonnaise.

To Serve:

• Divide salad among 4 serving plates and top with 4 peeled and quartered hard-boiled eggs.
• Scatter with 1/2 cup coarsely chopped flat-leaf parsley leaves and serve with lime cheeks.

Serves 4

Summer is a great time to make salads part of your daily diet. Salad doesn’t have to be boring!

Try some of these ideas for salad ingredients to keep your salads fresh and exciting!

Leafies

Mesculin lettuce, romaine lettuce, rocket, baby spinach, red cabbage

Raw veggies

Grated carrot and beetroot, tomato, grape tomatoes, cucumber, capsicum, corn, mushrooms, onion, green beans, snow peas, radish

Cooked veggies

Roast pumpkin, sweet potato and parsnip, steamed zucchini, carrot, peas or any other veggie

Sprouts

Alfalfa, mung bean, bean, onion, garlic, lentil, snow pea or any other sprout.

Nuts and Seeds

Raw almonds, cashews, brazil nuts, macadamias, walnuts, pecans, sunflower seeds, pepitas, sesame seeds, poppy seeds

Proteins

All nuts and seeds, boiled organic eggs, canned salmon, sardines, fried tofu, beans, chickpeas, lentils (rinse canned ones very well).

Yummy extras
Olives, feta, ricotta cheese, red dulse seaweed, anchovies (for the brave!)

For yummy healthy dressing ideas, click here!