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Recipes
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Spiced lentil wraps

lentil-wrapsServes 2

Preparation time 5 minutes

Cooking time 5 minutes

Ingredients

  • 1 cup tinned lentils, drained, rinsed
  • 1 cup diced canned tomatoes (no salt added)
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp chilli flakes (optional)
  • 1 cup spinach leaves
  • 2 multigrain wraps
  • 2 tbs cheddar cheese, grated
  • 2 tbs plain Greek yoghurt
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Ricotta stuffed mushrooms

mushrooms-bakedServes 4

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients

  • 8 large mushrooms
  • 1 cup reduced fat ricotta cheese
  • 1 egg
  • 50g baby spinach, chopped
  • ½ cup semi-sundried tomatoes, diced
  • 1/3 cup fresh basil, chopped
  • 1 clove garlic, crushed
  • 1 tbs grated parmesan cheese
  • 1 tbs olive oil
  • 1 cup rocket leaves
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Coconut and passionfruit panna cotta

panna-cotaServes 4

Preparation time 10 minutes

Cooking time 10 minutes plus 3 hours refrigeration time

Ingredients

  • 1 ½ cups milk
  • ½ cup coconut milk, reduced fat
  • 1 tbs honey
  • 2 passionfruit
  • 1 tsp vegetarian gelling powder
  • 3 tsp water
  • 2 extra passionfruit for decoration
  • 4 tsp desiccated coconut
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Mediterranean quinoa salad

quinoa-saladServes 3

Preparation time 10 minutes

Ingredients

  • 1 cup cooked quinoa
  • 400g tin chickpeas, drained, rinsed well
  • 125g cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ avocado, cubed
  • ¼ cup Kalamata olives, pitted, halved
  • ¼ cup roast capsicums, sliced
  • ½ red onion, sliced thinly
  • 1 cup baby spinach
  • 2 tbs extra virgin olive oil
  • 2 tbs lemon juice
  • 1 tbs balsamic vinegar
  • 1 tsp dried oregano
  • ¼ cup fresh basil leaves, torn
  • ¼ cup feta, reduced fat
  • Freshly ground black pepper
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Banana, cashew and peanut butter ice cream

banana-icecreamServes 10

Preparation time 5 minutes

Freezing time 4 hours

Ingredients

  • 1 cup raw cashews
  • ¾ cup water
  • ¼ cup peanut butter, no added salt or sugar
  • ¼ cup honey (optional)
  • 2 bananas
  • ½ tsp vanilla essence
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Gazpacho

gazpachoServes 6

Preparation time 20 minutes

Refrigeration time 2 hours

Ingredients

  • 1kg ripe tomatoes, roughly chopped
  • 1 red capsicum, deseeded, chopped
  • 1 Lebanese cucumber, roughly chopped
  • 2 medium red chillies, deseeded, finely sliced
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • ¼ cup extra virgin olive oil
  • ½ cup red wine vinegar

Garnish

  • 1 Lebanese cucumber, diced
  • 4 ripe tomatoes, diced
  • ½ cup coriander leaves
  • 1 small chilli, finely sliced
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Roasted vegetable and quinoa salad

roasted-veg-saladServes 8

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

  • 1 medium red capsicum, deseeded, rinsed
  • 1 small eggplant, rinsed
  • 2 medium zucchinis, rinsed
  • 1 small sweet potato, peeled
  • 1 medium red onion, peeled
  • 1 spray of canola oil
  • ½ cup uncooked triple colour quinoa, rinsed
  • ½ cup canned chick peas, drained
  • 100g low fat feta cheese
  • 1 small bunch of basil leaves
  • 2 tbs balsamic dressing, fat free
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