Odd name I know, but with so much spinach they do finish up with a decidedly green hue. These also work very well with Roo mince which is high in protein and low in fat......David.

Ingredients
•    1 bunch of spinach, or ½ a bunch of silver beet
•    1 whole bulb fresh garlic
•    3 small onions
•    500g of the best quality mince available
•    4 table spoons LSA (combination of linseed, sunflower seeds, and almonds)
•    vegetable salt to taste

Method
•    Peel the onions and garlic, and process in a food processor until very finely chopped. Remove the white vein from the silver beet, and process in a food processor two leaves at a time.
•    Combine all the processed ingredients with the remaining ingredients and mix well by hand.
•    Form into small balls and gently fry in small amount of macadamia nut oil.

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This is very popular whenever I have taken it to a "bring a plate" type of function, with regular requests for the recipe. The fresh herbs make all the difference in this one.
I tried it once only with those herbs in a jar, and it certainly lost some of its appeal.....David.

Ingredients
•    5 vine ripened tomatoes finely chopped
•    1 red onion finely chopped
•    1 large mango finely chopped
•    1 tin no-added-sugar chickpeas
•    bunch of fresh basil finely chopped
•    ½ a bunch of fresh mint finely chopped
•    ½ a cup balsamic vinegar
•    2 table spoons honey
•    vegetable salt to taste
•    cracked black pepper to taste

Method
•    In the following order combine all ingredients well in a large bowl:  tomatoes, onion, fresh herbs, mango, chickpeas (drained), then add the dressing.

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This works amazingly well, with some excellent feedback from those who have tried it.  As always with recipes there are things you can do to vary it.  In this case almond meal works quite nicely as an alternative to the LSA mix, or one of my other variations is to make an LSAP mix which includes equal quantities of pumpkin seeds....David.

Ingredients
•    2 very ripe Bananas
•    4 desert spoons of LSA mix (equal amounts of linseeds, sunflower seeds & almonds ground into a meal)
•    1 desert spoon of honey or Xylitol (a low GI sugar alternative)
•    1 teaspoon natural vanilla essence
•    4 desert spoons of good quality cocoa powder
•    4 desert spoons pure fresh cream

Method
•    Process all ingredients in a food processor (except cream) for 3 minutes, then slowly add the cream (while processing) and continue to process for a further 2 minutes. 
•    Chill and serve with fresh strawberries and the remaining cream freshly whipped.

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Quite a hit this one! It's so different from the usual canned beetroot, many people who can't stand "that stuff" really like this, and are very surprised - give it a go!....David.

Ingredients
•    4 fresh Beetroot (grated)
•    1 small Onion (finely sliced into rings)
•    1-4 cloves of Garlic (as much as you can tolerate or is acceptable in your social situation)
•    ½ a cup of Raisins
•    Fresh chopped Ginger to taste
•    200mL Balsamic vinegar
•    100 mL Macadamia or Olive oil
•    3 tablespoons Honey
•    ¼ of a teaspoon Nutmeg
•    ¼ of a teaspoon Cinnamon or a Cinnamon stick
•    12 Cloves

Method
•    Place the balsamic vinegar, macadamia or olive oil, honey, nutmeg, cinnamon, and cloves in a wide mixing bowl and whisk to combine.  Combine the remaining ingredients and mix well. 
•    Pour the dressing over the beetroot combination and allow to marinate in a covered container in the fridge, at least over night.  Keeps well for 4-5 days.

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I have adapted this recipe from one my Mum uses regularly. Mum is also the inspiration for the "mix n' match" idea as it was initially a bit of a running joke that no two batches were ever the same.
We came to realise that this was in fact their particular charm and why we never got tired of discovering what new combination she had come up with!....David.

Part 1:  Mix together then allow to cool
•    1½ cups Sultanas or chopped Dates or fresh/frozen berries of your choice
•    ½ a cup Raw Honey or 1 dessertspoon xylitol or fructose
•    1 teaspoon bi-carb soda
•    1 cup boiling Water
•    1 tablespoon Macadamia Oil

Part 2:  Once this is cool, add:
•    2 cups Brown Rice Flour    }
•    ½ a teaspoon bi-carb soda     }  sifted together
•    1 teaspoon cream of tartar    }
•    ½ a cup Polenta or 1 cup Rolled Oats or 1 cup Oat Bran
•    1 cup cold mashed Pumpkin or Stewed Apple
•    50 g Almond meal
•    2 well beaten Eggs
•    Juice from a spray free Orange.

Variations – these can be added in any combination:
•    Zest from the Orange
•    ½ cup Coconut
•    ½ cup chopped Nuts (Pecans work particularly well)
•    1 mashed Banana
•    ½ teaspoon each of Cinnamon & Mixed Spice
•    ¼ of a teaspoon Ginger powder
•    2 dessertspoons “Buderim no cane sugar Ginger Spread”
•    ½ cup organic Cocoa powder

Mix your choice of ingredients well and bake in a large muffin tray (greased with macadamia oil), for 30 minutes at 180oC. (makes 12)

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Ingredients
• 1½ cups cooked brown lentils (unsweetened tinned ones are fine)
• 1 egg
• 1 onion – finely chopped
• 1 clove of garlic – crushed
• ½ tsp of minced ginger
• 1 tsp coriander
• 1 tsp cumin
• 1 pinch of chilli powder
• lemon juice
• 1 tbsp tomato paste
• cracked black pepper and vegetable salt (to taste)
• 2 slices of crumbed bread (wheat free preferred)
• Spelt flour or LSA to coat
• Macadamia nut oil (for cooking)
Method
• Mash the lentils and combine all ingredients in a bowl and mix until evenly distributed throughout.
• Leave mixture in the fridge for one hour to set.
• Shape the mixture into patties and coat with spelt flour or LSA.
• Heat pan and cook burgers until golden brown in macadamia oil.
• Use with vegetables or salad as a main meal, or use as a mid meal snack.

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By now you have probably worked out that I love beetroot as a food, and it appears I am not alone. I have discovered a whole site dedicated to this great food (www.lovebeetroot.co.uk). 
This is quite a popular recipe I adapted from one which was given to me. The beetroot pretty much disappears apart from a nice purple hue. It sweetens these brownies up considerable, while helping to maintain a low GI. Enjoy....  David.

Ingredients
•    500g beetroot bulb, peeled, and large diced
•    220g dark cooking or good quality 70-85% cocoa chocolate, chopped
•    20g butter
•    2 eggs, lightly whisked
•    1 tsp vanilla extract
•    ½ cup Gluten free self raising flour
•    ¼ cup of cocoa powder
•    1 desert spoon honey (if desired)
•    ½ cup cashews, roughly chopped
•    ½ cup raisins or 1 orange, rind finely grated

Method
•    Steam the beetroot until tender when pierced with a sharp knife (10-15 minutes).  Allow to cool then blend to make about 1 cup of puree.
•    Preheat oven to 180°C.  Line a large square cake pan with non-stick baking     paper.  Melt the chocolate, butter and honey in a heatproof bowl over a saucepan of simmering water, stirring until smooth.  Allow to cool slightly.
•    Whisk the eggs and vanilla extract.  Add the beetroot puree and mix well.
•    Sift the flour and cocoa powder into a large bowl.  Add the beetroot mixture,  then the chocolate mixture.  Mix until just combined.  Stir in the cashews and raisins.  Pour into the cake pan.  Smooth the surface. 
•    Bake for 20 minutes or until the top is firm and crumbs cling to a skewer. 
Cool completely in the pan before slicing.

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Banana bread is favourite where ever you go, here is a way to enjoy it without feeling like you shouldn't. It is even more delicious with a dollop of Jalna vanilla yoghurt, (real) maple syrup, blueberries and a sprinkle of cinnamon on top!....Tina.

Ingredients
•    Half a cup soft butter (not dairy blend)
•    1 cup or less Xylitol (a low GI sugar alternative)
•    2 eggs beaten
•    1& 1/2cups spelt flour
•    1tsp alum free baking powder
•    1tsp cinnamon 
•    1/2 tsp of vanilla essence or vanilla bean paste (the real suff)
•    2 or 3 ripe bananas mashed
•   Half a cup of chopped nuts (optional)

Method
•    Preheat oven at 180 degrees C
•    Cream butter and sugar, add eggs and beat well
•    Fold through the dry ingredients and add the bananas and nuts
•    Pour the mix into a 12 x 22 cm loaf pan (greased)
•    Bake for approx 40mins, until golden on top and when tested with a skewer, the skewer comes out clean..

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You will be amazed just how many vegetables you can hide in here, and it still be a hit. Great as an afternoon snack, but equally suited to a summer Lunch or Dinner served with grean leafy salad drizzled with a Flaxseed oil/Apple Cider Vinegar dressing.....Tina.

Ingredients
•    1 tbsp olive oil
•    1 large onion (or leek) chopped
•    3 rashes bacon (preferably free range, nitrite free), or 3 slices smoked salmon chopped
•    3 medium zucchini's grated
•    1 medium carrot grated
•    150g pumpkin (or sweet potato) grated
•    250g Fetta, crumbled
•    ½ cup wholemeal spelt flour (or Polenta)
•    6 eggs lightly beaten

Method
•    Preheat oven to 180 C. Brush 20cm cake tin or pyrex dish with olive oil.
•    Saute the bacon/smoked salmon and onion and put aside.
•    Mix grated zucchini, carrot, pumpkin, fetta and flour/polenta.
•    Add sauted onion and bacon/smoked salmn to mixture.
•    Stir in the eggs.
•    Pour mixture into tin and cook for 40 mins, or until golden on top.

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