Recipes

Following are the recipes that were used by Alex Ware and the team of sisters who catered all of the food for our Women's Conference.  If you scroll down you will find recipes for:

Healthy chocolate balls
Pumpkin Chickpea Salad 

Desiree’s Brown Rice Salad
Alana Pere’s Christmas Salad
Alana Pere’s Sweet Potato Salad
Broccoli Salad (adapted from ourbestbites.com by Ally Vessi)

Green Salad
Peanut Butter Yoghurt Fruit Dip
Sweet Chilli Sauce and Yoghurt dip
Hummus (chickpea dip)

Healthy Chocolate Zucchini Muffins (adapted from Examiner.com)
Green Pikelets (adapted from naturalnewagemum.com by Ally Vessi)
Vege Sausage rolls
Chicken pasties
Healthy Brownie Balls
Almond/Walnut/Cashew/Coconut butter
Honey Soy Chicken Breasts



Honey Soy Chicken Breasts (from www.keyingredient.com)

Ingredients

4 Large chicken breasts
1/4 cup honey
1/3 cup soy sauce
1/2 tsp freshly ground black pepper
4 cloves minced garlic
1 tablespoon finely grated fresh ginger root

Stir together ingredients for Marinade. Add everything to a large Ziploc bag. Put in Refrigerator for a couple hours or over night. Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375°F, uncovered, for about 45 minutes or until the chicken is fully cooked. Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
*Note: We pressure cooked the chicken for women’s conference, as opposed to oven baked.

Healthy chocolate balls

Ingredients:
2 cups walnuts
1 cup raw cacao/cocoa powder
2 ½ cups pitted dates
1 cup almonds
¼ cup cranberries
½ cup coconut oil
3 tbsp honey
desiccated coconut for rolling

Method:
In a food processor, pulse the walnuts & raw cacao powder (or cocoa) until really fine.
Add the dates little by little and blend well.
Add the almonds & dried cranberries then blend a little.
Add the coconut oil & honey & process until combined.
Press into a brownie pan or roll into balls & roll in coconut.
Freeze and take out as needed or refrigerate for about 2 weeks. Makes approx 45 balls.



Pumpkin Chickpea Salad

½ pumpkin (Jap works well)
¼ cup olive oil
2 teaspoons sea salt
1 cup of dried dates
1-2 cans of chick peas
½ cup pine nuts - (roast 5 mins in oven to increase flavour)

Dressing:

¼ cup apple cider vinegar
¼ cup olive oil
1 teaspoon sea salt
1 tablespoon cumin
½ - 1 tablespoon honey

Directions: preheat oven to 180c.

Peel and chop up pumpkin (about 1 cm square pieces). Toss in olive oil and sea salt and scatter onto lined oven pan. Bake in the oven for about 30-40 minutes until soft and slightly browning. Let cool. Chop up dates into 3rds. Rinse chickpeas. Combine all dressing ingredients and mix well (salad dressing shaker bottle works well or small hand blender). Combine pumpkin, dates, chick peas, and dressing by folding/tossing lightly as pumpkin is very soft and easy to squish. This salad often tastes better after letting the sit in a fridge for a few hours as flavours mix.



Desiree’s Brown Rice Salad

3 cups uncooked brown rice
3 tablespoons sunflower seeds
2 tablespoons chopped parsley
250 g chopped cashews
1 cup currants
2 red capsicums, finely chopped
1 spring onion, chopped

Cook the rice, rinse to separate grains and cool. Add other ingredients

Dressing:

5 Tablespoons olive oil
2 Tablespoons lemon juice
1 tsp crushed garlic
3 tablespoons soy sauce
2 tablespoons honey

Mix these ingredients together and add just before serving.
Makes 20 side dish portions



Alana Pere’s Christmas Salad

500 g Spinach
¾ cup dried cranberries
1 avocado
Half cucumber
150 g bacon diced
2 tablespoons Mayple syrup
½ cup pumpkin seeds

Fry bacon and mayple syrup in pan until cooked. Remove from pan and allow to cool down.

With out washing the pan add ¼ cup red wine vinegar, ¼ cup olive oil and 2 tablespoons mayple syrup bring to simmer. Remove from heat and allow to cool.

Mix spinach, cranberries, avocado, cucumber and pumpkin seeds together. Add Bacon and them drizzle with dressing when ready to serve. Serves 12



Alana Pere’s Sweet Potato Salad

1 kg Sweet potato
1 cup mixed veges (peas, Carrots, Corn)
1 cup chopped parsley
¾ cup mixed nuts
1 cup mayonnaise (whole egg)
½ cup corn relish
3-4 Mandarins ( peeled )
Salt and pepper

Peel and dice sweet potato, place into pot, cover with water and boil until just cooked. Allow to cool

Once sweet potato is cool add mixed veges, parsley, and mandarins and mix to combine. Mix the mayonnaise with the corn relish, salt and pepper. Add to the sweet potato and mix till it is all covered in the dressing. Serves 15.



Broccoli Salad (adapted from ourbestbites.com by Ally Vessi)

Ingredients:

1 large head of broccoli, cut into small florets
500g bag of coleslaw mix
1 cup Craisins
1 cup toasted sunflower seeds (ie. Pretoasted in oven)
6 slices of short cut bacon, cooked and crumbled
1 small red onion (grate a small portion of this onion for the dressing and then chop the rest of it for the salad)

Dressing:

1 cup real mayonnaise
¼ cup red wine vinegar
2 tablespoons wholegrain mustard
2 tablespoons grated red onion
heaping ½ good quality salt
¼ teaspoon coarsely ground pepper
¼ cup white sugar (or a little bit less)

Instructions:

Toss together salad ingredients in a large bowl. In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad. If possible, chill for at least an hour before serving. Serves 12-14



Green Salad

Mixed lettuce leaves
Cucumber
Tomato
Avocado
Capsicum
Snow peas
Red onion
Low fat cheese



Peanut Butter Yoghurt Fruit Dip

1 cup low fat plain greek yoghurt
1/3 cup peanut butter
3 tablespoons honey

Mix together until smooth



Sweet Chilli Sauce and Yoghurt dip

300 ml plain Greek yoghurt/ or sour cream
½ cup sweet chilli sauce (or to your liking).

Mix together until smooth



Hummus (chickpea dip)

400g tin chickpeas
1 Tablespoon tahini
2 garlic cloves, crushed
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
1.5 Tablespoons olive oil
1 small pinch of cayenne pepper
0.5 teaspoon salt
Chopped flat leaf parsley, to serve

Rinse the chickpeas and drain well
Place the chickpeas, tahini, garlic, cumin, lemon juice, oil, cayenne pepper, and salt in a good processor and process until thick and smooth. With the motor running, gradually add 60 ml (1/4 cup) water, to form a creamy puree. Season with a little more salt and some extra lemon juice if desired. 

Spoon the hommus into a serving dish, drizzle with a little extra oil, sprinkle with a little extra cayenne pepper and garnish with the parsley. Serve with falafels and pitta bread or as a dip. Make 1.5 cups.



Healthy Chocolate Zucchini Muffins (adapted from Examiner.com)

Ingredients:

2.5 cups rolled oats
½ cup unsweetened cocoa powder
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp cinnamon
0.5 tsp salt
2 Tablespoon choc chips
2 eggs
3/4 cup fat free plain greek yoghurt
1/2 cup honey/or other sweetener
1 tsp vanilla extract (or 2 tsp vanilla essence)
1 extra ripe banana mashed (120g)
2 cups grated zucchini (about 1 medium size zucchini- grated on the smaller setting)

Preheat oven to 180 degrees Celsius. Lightly grease muffin tins with spray.

Using a food processor, grind oats until fine. They should have the consistency of flour. Then combine all the dry ingredients into a bowl and mix together. Combine all the wet ingredients into a separate bowl and mix together. Mix the wet and dry ingredients together until smooth but without overmixing.

Distribute evenly between greased muffins tins. Bake at 180 degrees for 15-20 minutes or until tops gently bounce back. Allow to cool for 10-15 minutes before removing from muffin tray.

Makes 18 muffins.



Green Pikelets (adapted from naturalnewagemum.com by Ally Vessi)

3 eggs
1 large handful of washed baby spinach
1 and a 1/2 large bananas
1/2 cup almond meal (I make mine in the thermomix)
1/2 cup wholemeal spelt flour
1 tablespoon chia seeds
coconut oil for cooking

To serve:

vanilla yoghurt (Five am organic vanilla bean yoghurt is my fave)
blueberries/other fruit

Thoroughly blend the spinach and eggs in a food processor, blender or thermomix. You don’t want any identifiable green leaves or the kids might freak out ! Chuck the banana in and blend again. Stir in the flour, chia seeds and almond meal. Heat up the coconut oil in a pan (medium high heat) and fling in tablespoons of pancake mix. Turn when little bubbles appear.

Serve with the vanilla yoghurt on top and the blueberries. Do not tell children there is spinach in their afternoon snack….. they will never know!! There is no spinach flavour, just delicious banana! Makes about 18 small pikelets



Vege Sausage rolls

1kg mince
Pack of 10 pastry sheets
2 large carrots grated
2 large zucchini grated
3 eggs ( 1 mixed with milk for brushing onto pastry)
1 large onion chopped
1/2-1 cup breadcrumbs
BBQ sauce- optional.

Thaw pastry sheets and cut in half. Mix all ingredients into a large bowl until well combined. Roll mixture into sausage form then Place mixture int the centre of each sheet. Fold over the sidestep turn over and brush with egg wash. Sprinkle sesame seeds ontop. Cut into desired length and bake in the oven at 180degrees until golden.

With this recipe I'm sure you could add any grated veggie and still taste nice. One batch makes 95-95 depending on size).



Chicken pasties

60g butter
1 onion chopped
1tspn curry powder
1 carrot chopped
2 sticks celery chopped
2 potatoes
2 cups shredded chicken
1/2 can of corn
1 tbl spoon plain flour
1.5 cup chicken stock
6 sheets pastry
Milk/egg for brushing

20 mins at 180 degrees celcius



Healthy Brownie Balls

1 teaspoon of Niugini Organics Coconut Oil (available from health food stores)
1 cup of almonds or walnuts
1 cup of organic dates
3-4 tablespoons of raw cocoa powder
Shredded coconut (check it contains no preservatives)

Place all ingredients in a food processor. Roll into small bite size balls and roll into shredded coconut. Place in the refrigerator for 15 minutes to set.



Almond/Walnut/Cashew/Coconut butter

Nut of choice
Salt (optional)
Other flavourings (optional)

Start with your raw nuts. You have the optional choice of toasting them in the oven or in a pan, making sure you don’t burn them. If you have toasted them wait for them to cool. Then place your nuts in the food processor. Turn it on and process your nuts until the natural oils come out and it turns into a butter. It may take a few minutes and you made need to scrape down the sides a few times. Feel free to add a few pinches of salt (to taste) and process till combined.

Keep your nut butter plain or add other flavourings as you choose. Some eg, may be cinnamon, cocoa, dates, honey, choc chips, etc. To make a healthier version of nutella, add cocoa and honey/maple syrup to your nut butter. Your nut butter can be stored in the pantry but this is dependent on any other flavourings that you may have added.