Broccoli Salad 

  • 1 head of broccoli 
  • half a red onion 
  • handful of craisons 
  • handful of raw almonds 
  • 2 tblsp garlic chives chopped

Cut broccoli and onion into thin strips. Chop almonds thinly.  Add all the ingredients to a bowl add dressing and serve. 


  • 1 tsp raw sugar 
  • 2 tblsp white vinegar 
  • 3/4 cup of Greek yoghurt 

Mix all ingredients together and add to salad. 


Pumpkin Pie
   Pumpkin (1/2 a small butternut pumpkin)
   One small onion
   Clove of garlic
   Feta  (I used maybe half a cup of cubed low fat feta)
   3-4 eggs
   2 tbsp of chopped garlic chives (or your herb of choice)
   1 heaped tsp of sumac (or another spice that goes nicely with pumpkin
   like cumin)
   Salt & pepper for seasoning
   Sesame seeds to sprinkle on the top
   Filo pastry

  • Steam pumpkin until soft and then mash. Cool slightly add the rest of the ingredients.
  • Line pie dish with enough layers of filo to evenly cover the base, folding it back into the centre so it forms a base. Unlike the spinach pie I didn’t fold it over the top.
  • Put mixture to top of pastry and then sprinkle with sesame seeds.
  • Bake at 180 degrees for about 30-40 mins or until firm to the touch.
  • Freezes well.

Zucchini Muffins
1.5 cups of self-raising flower
1 cup of almond meal
Two zucchinis grated
Half a cup of sultanas
¼ cup of walnuts
¼ cup of coconut oil
¼ cup of raw sugar
¼ cup of honey
1 egg

Mix all ingredients together in a bowl with wooden spoon. Add enough milk to make the right consistency. Put mixture into muffin tins and bake in moderate oven for 15-20 minutes.

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