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  • Lorna

The weather's warming up, so here's a bright, summery salad that's perfect on it's own or paired with your favourite protein.



Ingredients:

  • 5 carrots, peeled and grated

  • Zest and juice of 1 orange

  • 75g pumpkin seeds

  • 1 and a half tsp Cumin seeds, toasted

  • 1 tbsp Dijon mustard

  • 1 tbsp runny honey

  • 1 tbsp white wine vinegar

  • 3-4 tbsp olive oil

  • 2 tbsp torn coriander leaves

  • 2 tbsp torn mint leaves

  • Salt and pepper


Method:


Mix the grated carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.


Grind the toasted cumin seeds with a pinch of sea salt in a pestle and mortar then sprinkle over the carrot.


Combine the mustard, honey, vinegar and olive oil in a jar. Screw a lid on and shake to combine. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. You'll want it a little saltier here as the carrot hasn't been seasoned. Pour over the salad and toss well.


This will eat well straight away, or keep for up to two days in the fridge.

  • Lorna

It's strawberry season in Australia, and the perfect time to get these delicious berries into anything you can! They're packed with Vitamin C and antioxidants, and are SIBO-friendly. This is a great recipe that can be scaled up to feed a crowd!




Ingredients:

  • 1 mixed bag of spinach and rocket

  • 2 chicken breasts

  • 250g strawberries

  • Handful of chopped walnuts

  • 2 medium avocados (optional, and omit if SIBO)

  • Balsamic vinegar (substitute lemon juice for SIBO)

  • Olive oil

  • Salt and pepper


Method:

  1. Heat a chargrill pan or barbecue on medium heat.

  2. Rub the chicken with a little oil and season generously with salt and pepper. Cook for three to four minutes each side, or until the chicken is cooked through (an instant-read thermometer makes this job easy - stick it in the thickest part and if the temperature is over 70C, you're perfect!). Once cooked, transfer to a plate and leave to rest for 5 minutes.

  3. Meanwhile, combine the spinach and rocket. Cut the two avocados into thin slices and add these to the salad bowl. Thinly slice the chicken and arrange on top of the salad.

  4. Season everything with salt and pepper, and drizzle over a little olive oil, and a generous drizzle of balsamic vinegar/lemon juice/cider vinegar, or your dressing of choice.


  • Lorna

Bliss balls combine all-natural ingredients in a convenient snack portion. These bliss balls use all-raw ingredients and can be assembled in minutes. Give them a go for a great, healthy snack on the go.


Ingredients:

  • 1 tbsp white chia seeds

  • 1 cup desiccated coconut

  • 1/2 cup GF Oats

  • 1/2 cup almond butter

  • 1 lemon, zested

  • 12 fresh raspberries


Method:

  1. Combine chia seeds and 2 tablespoons of water in a bowl. Set aside for five minutes, stirring occasionally, or until the mixture has thickened.

  2. Place 3/4 of the cup of coconut, oats, almond butter, zest and chia mixture in a food processor. Process for 15 seconds, or until the mixture is smooth and starts to clump.

  3. Scatter the remaining coconut on a plate. Using your hands, roll one tablespoon of mixture into a ball and flatten into a disc. Place one raspberry into the centre of each dish and wrap the mixture around the raspberry to enclose and form a sphere.

  4. Roll the ball in coconut. Repeat with the remaining mixture.

  5. Store in a baking paper-lined airtight container.

Makes 12 balls.


Tip:

  • Double or triple the recipe and freeze the balls until you're ready to eat them. They'll keep in the fridge for approximately one week!