Ingredients:
Spice mix:
1 tsp garam masala
2 tsp turmeric
1/2-1 tsp chilli flakes (maybe less if you prefer mild) – or one long red or green chilli finely chopped
2 tsp ground cumin seeds
2 tsp black mustard seeds

other ingredients:
1 tablespoon of ghee or  coconut oil or olive oil
2cm piece of ginger (grated) - (if you have a thermomix chop ginger sp 8, 5 secs)
1 carrot (grated)
4-5 florets of cauliflower coarsely chopped
1 onion (finely diced)
(Thermi – add carrot, cauli and onion to ginger and chop 5 sec sp 5)
400g water (or bone broth or stock)
400g coconut milk (I use Ayam or Honest to Goodness – BPA free cans and 100% coconut milk – no fillers/additives) 130g red lentils (rinsed well)
350g chopped tomatoes
Juice of a fresh lime (or two – depending on taste)
Sprinkle of seasalt and pepper
Coriander - a generous handful, chopped

For the fish fillets:
1 white fish fillet per person – snapper, mackeral, local fresh fish
1 tablespoon of melted ghee or olive oil
1 tablespoon of turmeric
1/2 tsp sea salt
1 tablespoon of lime or lemon juice

To make Dahl:
Rinse lentils well several times and set aside.
Add a tablespoon of ghee/oil to a heavy based saucepan – heat up and then add spice mix stirring for a couple of minutes until fragrant and mustard seeds start to pop. (Thermomix 3 min, varoma, sp 2).
Add onion, garlic, ginger, carrot and cauliflower (if using) and cook until fragrant. (Thermomix 3 min, varoma, sp 2).
Add the red lentils, chopped tomatoes, coconut milk and water/stock.
Simmer for 25-30 minutes, stirring occasionally    (Thermomix 25 mins, 100 degrees speed 2)

Add lime juice, sea salt and pepper (taste and add more lime juice if needed) and coriander.

For the fish fillets
In a bowl mix the turmeric, ½ tablespoon of  ghee/oil salt and lime juice and coat fish fillets both sides.
Heat frypan to quite a high heat, add ghee/coconut oil and then cook fish both sides – will only take a minute or two depending on the thickness of the fish.
For a light meal, serve with a spoon of natural yoghurt on top with steamed broccoli or green beans., or a green salad If you are extra hungry, some brown rice.   

Lunch Tomorrow: Take leftover dahl and veggies . Or cut carrot, celery, bean, cucumber sticks for dipping in dahl.

Ghee:   is clarified or purified butter.  It has been used in Indian cooking and Ayervedic medicine for centuries.    It stimulates digestion & metabolism, enzymes and helps break down food and fats.  It also adds a wonderful quality and flavour to the food.
It is made by boiling butter to remove the milk proteins (so it is lactose free).  It has so many wonderful qualities it deserves its own post!  
I make my own in the Thermomix - chop 500g butter - cook on Varoma for 60 mins speed 2 without measuring cup, then put on for another 60 mins, varoma speed 2.  Then strain through a muslin sheet or nut-milk bag into a jar- you will catch all the little solid bits (milk proteins).   Or you can do by boiling in a saucepan on the stove till the milk solids separate.   Keep in the fridge for up to 6 months.
Lentils and pulses: contain a lot of soluble fibre (like that in oats) that forms a gel like substance in the digestive tract and ferries the fat out of our system - so great for reducing high cholesterol and helping weight loss!
The high fibre, high protein content helps even out blood sugar, to reduce the sugar spike after eating (and reduce sugar cravings.)
Also rich in B vitamins which we need for energy production and healthy nervous system - and our stress response! (B vitamins are eaten up in periods of stress - and also by alcohol consumption.)
Spices: Tumeric is known to be anti-inflammatory, chilli and ginger aid the digestive system, coriander is a beauty for weightloss and is also full of chlorophyll which is lovely for our  blood (and kidneys).
You could cook this the night before (or a couple of nights before), or freeze it.  I usually double this recipe (if using Thermomix and doubling, I just do the prep – chopping etc in thermi and then put all in a big saucepan)
 Use as a yummy dip with crackers or veggie sticks. 

Ingredients:
Portobello mushrooms - 2-3 per person
A handful of kale/baby spinach/shredded zucchini per person - chopped
Goats cheese
Pine nuts
Olive oil
pinch of seasalt

To make:
Preheat oven to 180 degrees
​Peel the mushrooms and pop onto baking tray, drizzle with a little olive oil.
Chop kale/baby spinach and pile on top of mushroom.  Break goats cheese into little pieces and balance on top, then add the pine nuts.
Sprinkle with a little seasalt and black pepper
Pop in the oven for 8-10 minutes.  Done.  Enjoy!

Ingredients:
1/2 cup popcorn 
1/4 cup maple syrup
2 tablespoons of coconut oil or butter
1/2 tsp seasalt
1/2 tsp pure vanilla essence or vanilla powder

Line a baking tray with baking paper (for popcorn to cool on).
​
Pop the popcorn in a large pot ( I use a tablespoon of coconut or macadamia oil)
In a small saucepan add the maple syrup & coconut oil or butter.  Bring to boil and slow boil for about 2 minutes. Add seasalt and vanilla and mix well.

Pour the caramel mix over the popcorn and mix well.  Allow to cool, spread out on tray lined with baking paper

Pineapples contain bromelain, an enzyme which helps break down protein - so it is known as a digestive enzyme as it helps us break down foods.  Great for people who tend to get indigestion after meals as it lifts the digestive enzymes in our gut needed to break down foods.  Curcumin is the active ingredient in Turmeric, which is know n to reduce inflammation.  These days, pretty much everyone has some kind of inflammation - be that aches and pains, too much sugar or meat, rashes, allergies etc -so we could all do with the anti-inflammatory benefits.  If you need another reason, this is delicious too - Think pine-lime splice!

To make: 
Thermomix:
​Place ginger in mixing bowl and chop 2 sec/sp 7.  Scrape sides of bowl.
Add Onion/Shallots & chop 2 sec/sp 7.  Scrape sides of bowl.
Add olive oil and saute 2 mins/120/sp 1
Add water/stock/broth,  tamari & chicken & cook 10 mins/90/sp 1
Add corn and cook 7 min/ 90 / sp 1,  add chopped bok choy* & coriander stems and cook 1 min / 90 / sp 1
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Serve topped with coriander leaves.

Stovetop:
Finely grate ginger and chop onion/shallots.
Heat oil in a large saucepan and add ginger, onion/shallots - saute for a couple of minutes until soft and fragrant.
Add water/stock/broth, stock powder/paste (if using) &  tamari & sliced chicken and bring to just before boiling, then simmer, stirring occasionally, for 5 minutes.
Add corn and simmer for 5 minutes.
Add bok choy, stir through while simmering for 1 minute.
Serve topped with coriander leaves.
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)

Keep leftovers for lunch tomorrow or freeze for later!

​​​Serves 4 as a main or 8-10 as a side.

• 2  carrots, roughly chopped into 1-2cm chunks
• 250 g pumpkin cut into 1-2cm chunks
• 1 large red capsicum, roughly chopped
• 1 punnet of cherry tomatoes
• 1 large onion red onion roughly chopped into 8ths.
• 1-2 medium beetroot, well scrubbed and chopped into little chunks - 1-2cm 
• 1 can of chickpeas, drained and rinsed
• 3 tbsp olive oil 
• a handful of fresh herbs - thyme, rosemary, sage  or 2 tbsp mixed dried herbs
• 150g - 200g leafy greens - I use the beetroot leaves (wash well and chop) and add some rocket or baby spinach
• 1/2 cup chopped walnuts, sunflower seeds, pepitas or sesame seeds (or a combination)
• sea salt and black pepper
• ½ - ¾  cup BB pesto  (or a good quality bought pesto)
• 1-2 tablespoons apple cider vinegar
• 50-60g feta cheese (optional)

Quinoa
​1- 1.5 cups of cooked quinoa   (I cook quinoa and freeze in batches to use in recipes like this to save time mid week)

• 1.5 cups bone broth or water
• ¾ cup quinoa (rinsed well several times)
  
  

To make:
1. Preheat the oven to 200°C
2. Lay the roughly chopped vegetables & whole cherry tomatoes in a single layer on a large roasting tray, sprinkle with salt and pepper and drizzle with olive oil. Scatter over the herbs.
3. Roast for 30–40 minutes or until the veg is tender (pierce with a knife to check). Halfway through the roasting time, use a wooden spatula to turn the veg
4. Meanwhile, make the pesto if you don’t have pre-made.
5. Place quinoa and water/stock in saucepan and bring to the boil, reduce heat to a simmer, cover and allow to simmer for another 15 mins until tender (check on it ½ way through in case it needs more water).
6.  To make dressing combine ½ - 1/3 cup pesto with 2 tablespoons of olive oil and 1-2 tablespoons apple cider vinegar.
7. Combine the quinoa, chickpeas and roasted vegetables in a big serving bowl, toss in your pesto & olive oil and the rocket/baby spinach salad leaves, sprinkle with crumbled feta (if using)  nuts/seeds and serve warm or cold.

To make:
Finely grate parmesan and crush garlic.
Add all ingredients into food processor or blender and process until smooth.
Place ½ in a clean jar, top with olive oil and keep in fridge up to 5 days.  Split the remaining 2 portions and store in freezer to use later.

​To make with a Thermomix:
Cut parmesan into chunks, add to bowl and grate 15 secs/sp10.
Add all other ingredients to bowl and chop 20 sec/sp 7.
Place ½ in a clean jar, top with olive oil and keep in fridge up to one week.  Split the remaining 2 portions and store in freezer to use later.

Try some of these ways to use it:
We know it is great for kids (and grown ups) afternoon tea, or with an evening drink.  Some other great ways to use pesto:
Breakfast: 
 - Pesto eggs:  2 eggs, 1 tablespoon of pesto - whisk together,  and pop in the pan with a drizzle of olive oil - throw in a handful or two of of baby spinach for a breakfast with a serve or two of veggies.
Snack / lunch: 
- top some sourdough toast or a couple of wholegrain crackers with it - add some sunflower seeds/pepitas and some microgreens/sprouts for a quick & filling snack (see my lunch today above!)
- Delicious with poached chicken on a sandwich with some baby spinach.

Dinner: 
- Coat Chicken breasts or fish with it:  and bake in the oven with some cherry toms, broccolini, brussels sprouts, pumpkin - or whatever veg you have about.  Approx 20 mins @ 180 degrees.
-  Try my Roast Vegetable, Quinoa & Pesto salad or just toss through roast vegetables & some quinoa -  add some rocket or baby spinach and you have a super salad!

These were a hit at our recent Sugar Free Morning tea at school.....even in the middle of winter.  Super easy and super tasty, they are a great idea for parties and celebrations.  Grown ups love them too!!
They can be made with frozen or fresh mangoes - I love to freeze mango flesh when they are in season in summer and super cheap - this is a great way to use them.

Ingredients:
2 cups frozen or fresh mango cubed.
1 cup natural yoghurt
1/3 cup coconut cream
plastic shot glasses and coctail forks or paddle pop sticks

To Make:
Blend all ingredients in food processor until smooth.
If you have a Thermomix - blend until smooth - approximately speed 8 for 20 seconds.  To make them extra creamy, then put the butterfly in and mix 30 seconds speed 4.
Spoon mixture into shot glasses, pop a cocktail stick/paddle pop stick in.  Freeze for 2 hours (or until just before ready to serve.