BBQ Corn Cobs (side dish)

You won’t want to eat corn on the cob any other way after you’ve made these BBQ corn cobs.

Ingredients:

• Enough corn cobs for the amount of people you’re feeding

• 100g butter (real butter not inflammatory margarine)

• 1/4 cup chopped fresh herbs (basil, chives or parsley)

• 1 teaspoon sea salt

Instructions:

1. Heat BBQ grill to medium heat

2. Peel back the outer layers of the husk & strip away the silk from each of corn by hand. Fold husks back into place, and place the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

3. Take the corn out of water and shake off excess water. Put the corn on the BBQ, close the lid and cook for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a knife.

4. Fork mash butter & herbs & place a dollop inside each corn cob & let it melt through the corn, season with salt.

5. Serve along side your BBQ protein (meat/fish) & a big green salad.

Quinoa Salad

A decade ago we didn’t hear the word quinoa (keen-wah) quite like we do now, the brilliant seed has made it to the front of the supermarket shelves & for good reason. It is a fabulous source or protein & a great substitute for starchy rice & pasta.

I often make a big pot on the weekend & eat it throughout the week for lunch & dinners, it pairs beautifully with meats, vegetables, herbs & spices.

My Tips For The Best Quinoa:

1. Wash it well! You can soak it in water if you have the time but a good rinse will get rid of the bitter flavour.

2. One cup dry quinoa yields about three cups cooked quinoa.

3. To cook one cup quinoa, you need 1 3/4 cups liquid.

Ingredients:

• 1 cup of dried quinoa

• 1 3/4 cups water (or bone broth)

• 1/2 teaspoon sea salt

• 1 table spoon olive oil

• 1 cucumber

• 3 handfuls rocket leaves

• 1 hand full of parsley & mint

• 1 lemon zest & juice

• feta cheese

INSTRUCTIONS - guide from “The Kitchen”

1. Rinse the quinoa. Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.

2. Toast the quinoa in a saucepan. Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.

3. Add liquid and bring to a boil. Stir in the water or broth and the salt. Bring to a rolling boil.

4. Lower heat and cook, covered, for 15 minutes. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.

5. Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!

6. Fluff and eat! Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve.

Stir through rocket leaves, sliced cucumber, pumpkin seeds, chopped parsley, chopped mint, lemon zest & juice, good drizzle of olive oil & crumble feta cheese.

Healthy Burgers!

How good is it to wrap two hands around a burger & sink your teeth into a flavour sensation.

Healthy Burgers will be a hit on the table this summer, let the family build their own, children love to be in charge of their food. I tell my children (and man child) to pick at least 3 vegetables.

Ingredients

• 500g grass fed beef mince

• 1 small brown onion, finely diced

• 1 medium carrot, peeled and grated

• 2 garlic cloves, finely diced

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp paprika

• ¼ tsp nutmeg

• 1 tbsp chopped dried Italian herbs or fresh thyme or rosemary

• 1 egg

Instructions

1. Mix all ingredients in a large bowl using your hands until well incorporated.

2. Roll small patties, flatten and pan fry in coconut oil for 5 minutes on each side.

3. Serve in a gluten free burger bun with a selection of salad (lettuce/tomato/beetroot/cucumber/gerkins/red onion)

4. A dollop of hommus, whole egg mayo & a slice of cheese …. delicious!

Simple Sensational Salads

Salad have the reputation of been a boring, rabbit food or diet food, but when you get the perfect combination of flavours & textures you’ll create a love affair with healthy food.

Somethings are just meant to be together, like - jelly + ice cream or cheese + crackers.

These simple salads are super fast to prepare with only a few ingredients but the flavour combinations are on point.

Strawberry & Balsamic

Ingredients

• 1 punnet of washed strawberries

• 2 handfuls of baby spinach

• 1 handful of fresh mint

• 1/2 cup chopped walnuts

• 100g Persian feta

• 1/4 extra virgin olive oil

• 1/4 cup balsamic vinegar

Instructions

1. Dice strawberries into quarters

2. Layer a bed of spinach & mint &

Tomato, Basil & Mozzarella

Ingredients

• 2 vine ripened tomatos

• 1 cup fresh basil

• 1/2 cup mozzarella cheese

• Drizzle olive oil & balsamic vinegar

Instructions

1. slice tomatoes & mozzarella into slices

2. Arrange tomatoes/basil & mozzarella on a plate & drizzle with olive oil & balsamic. Season with salt & pepper.