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    160 Recipes

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    From Alison Holst Cookbook. Very tasty. Good served warm or at room temperature, rather than cold, straight from the fridge.

    Recipe #492819

    From the Healthy Food Guide. Quick and easy.

    Recipe #492809

    Recipe from Donna Hay magazine Oct/Nov 2012

    Recipe #492805

    Found in a Donna Hay magazine and listed as being a Speedy Dinner.

    Recipe #492594

    Found this recipe in a magazine advert for Uncle Tobys Oats. I would expect that any traditional oats could be used.

    Recipe #492593

    Recipe found at www.taste.com.au

    Recipe #492557

    Recipe sourced on internet from Mindfood. October 2012. Google how to blanch kale if you're unsure. Basically boil leaves in large pot of water for 3 minutes. Remove with tongs and put immediately into ice cold water to stop the cooking. When cold, remove and pat dry.

    Recipe #492556

    Found in Donna Hays Oct / Nov 2012 magazine. I just love baked cheese cake. Comfort food at its best.

    Recipe #492436

    Found in Donna Hay's magazine, October / November 2012. Would make a good light summer meal or take a slice to work for a healthy lunch.

    Recipe #492435

    Found in Donna Hay's October / November 2012 magazine. Headed up 'Speedy Dinners'.

    Recipe #492434

    Found in NZ Taste Magazine, December 2012. Serve with my recipe #492432.

    Recipe #492433

    Found in the NZ Taste magazine, December 2012. Looks good and sounds great. Ready in 20 minutes, so will make an excellent mid-week meal. Serve with recipe #492433

    Recipe #492432

    Simple Asian inspired fish dish that is easy to prepare and delicious served with rice or noodles. Found on web site, "Hooked on Seafood". Recipe by Simon Holst.

    Recipe #489342

    Mexican style Capsicum. Healthy recipe packed with protein and flavours

    Recipe #488925

    This is an adaptation of a recipe I found on website - Food& Wine, Inspiration served daily and in turn it was adapted from Harumi's Japanese Cooking. It was so quick and delicious I'll Be making it again. Even DH who dislikes Tofu went back for seconds and pronounced it one that can be made again!! High praise indeed.

    Recipe #487805

    Generally, even the mayonnaise varieties that claim on the front label to be "made with olive oil" are actually made with a blend of oils that includes olive oil but is primarily comprised of other oils (e.g., soy or canola) which are not mentioned on the front label. With the recipe included here, you will know with absolute certainty which ingredients you are consuming, and you will be using ingredients that actually contribute to your health such as, raw unfiltered apple cider vinegar, raw honey, and flax seed. The first key to foolproof mayonnaise is to use a stick blender (or immersion blender) and the accompanying mixing cup. If you are accustomed to making mayo in a regular upright blender, then you will appreciate that the stick blender method does not wear out your arm by requiring you to drizzle oil into the mayo in a slow, steady stream. The other key to fool-proof mayo is to use a recipe like this one that is based on a mixture of flax meal and water, rather than eggs. This mayo will likely have a slightly green hue from the grapeseed oil, and specks of flax meal will also be visible in the finished product. Grapeseed oil adds a fairly neutral flavor to mayonnaise. If you substitute extra virgin olive oil or any other stronger tasting oil, you may wish to increase the amount of honey.

    Recipe #487260

    Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.

    Recipe #486903

    Sounds addictive. A taste of the tropics all year round.

    Recipe #486657

    A superb side dish or serve as a vegetarian main. For the grains you can use either quinoa or amaranth grains. Low GI.

    Recipe #486309

    Super fibre loaf, loaded with water soluable fibre (from the oat bran and flax) and insoluable fibre (from wheat bran), as well healthy omega-3 fatty acids from flaxseeds. As with all high fibre foods, be sure to drink plenty of water to keep it 'moving' and to get the full health benefits from it. From Peter Reinhart;s 'Whole Grain Breads'. Days to make: 2. Day1 - 20 minutes to set up and mix. Day 2 - 2 hours to de-chill, 15 minutes mixing, 2 -3 hours fermenting, shaping, proofing plus 40 - 60 minutes to bake.

    Recipe #484868

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