Recipes
Lentil, Pancetta and Herb Soup
- 1 large onion
- 1 stick of celery
- 2 large carrots
- 3 cloves of garlic
- 1 handful each of fresh parsely, thyme and rosemary
- 60 g panchetta or you could use chorizo
- 400 g tin of diced tomatoes
- 1 tsp caster sugar
- 1 tsp dried oregano
- salt and pepper to taste
- 1 tin of cooked lentils (rinsed)
- 1.5 litres of chicken or vegetable stock
- grated parmesan to garnish
Finely chop the fresh vegetables. Saute the onion in a pan with a little oil for 2-3 minutes before adding the rest of the vegetables, and then the herbs. Add in the panchetta and brown a little before adding the rest of the ingredients except the cooked lentils. Simmer for about 30-40 minutes or until the vegetables are tender, add in the lentils and season to taste. Serve with grated parmesan, chopped parsley and crusty bread.
Nutty Seed Bars
- 1 c coconut
- 1 c rolled oats
- 1 c unsalted cashew nut pieces
- 1 c sunflower seeds
- 1/2 c sesame seeds
- 1/2 c pumpkin seeds
- 3/4 c Milo
- 1/2 liquid honey
- 1/4 c raw sugar
- 125 g butter
Preheat the oven to 180 C
Combine the dry ingredients in a large bowl with the Milo. Place the honey, sugar and butter in a small saucepan and bring to the boil being careful that it doesn't burrn. Add to the dry ingredients and mix well. Spread into a greased sliced tine and bake for about 18-20 mins. Cool and cut into bars.