EatWell Issue 10
Meet the chefs who bring this issue’s recipes to you: Adam Guthrie, Lisa Guy, Georgia Harding, Lee Holmes, Danielle Minnebo and Meg Thompson.
Salads are delicious, nutritious, bursting with freshness and only limited by your imagination. Try Kale, Quinoa & Pomegranate; Pumpkin, Lentil & Feta; Brussel Sprouts & Sundried Tomato; Broccoli, Egg & Chilli; and Smoked Trout, Quinoa & Strawberry.
Japanese cuisine features seasonal vegetables often combined with fish or a broth, rice, noodles and soybeans in various forms. Bring some Japanese style to your cooking with Quinoa Sushi; Seaweed & Sesame Salad; Coconut-Crusted Tofu; Sesame-Crusted Chicken; Matcha Rice; and Vegetable & Soba Noodle Broth.
There are times when you just don’t want to use oil of any description in your cooking. Here are some wonderful, delicious oil-free options including Quinoa & Vegetable Patties; Steamed Salmon Parcels; Za’atar-Flavoured Potato Wedges; Strawberry & Basil Soup; and Creamy Oat & Coconut Porridge with Salted Peanut Caramel.
If you want to cut down on gluten, it doesn’t mean you can’t enjoy baked goods. There are lots of delicious gluten-free baking options, including Kale & Cheddar Loaf; Blueberry Almond Cake; Lemon Macadamia Cookies; Berry & Lemon Coconut Cake; and Teff Peanut Butter Cookies.
Parents want kids to have good food habits and every kid wants a delicious meal in the middle of a busy school day. So here are some tasty, healthy and easy meal ideas the kids can make for themselves: Fun Sticks; Pesto Pasta; Ricepaper Rolls; Pita Pockets; Spelt Scones; and a Spud Sandwich.
Nuts add crunch and flavour to any of your recipes. Raw nuts are a great snack, but if you want to add some zest to your nuts try recipes like Karmic Korma; Nut Felafel Balls; Pecan Cookies; Almond Milk Jelly Cups; and Breakfast Bread.