Asparagus and Scallops

• 2 tsp coconut oil
• 2 bunches asparagus, woody bases trimmed and cut into 4cm length
• 350g scallops, thawed if frozen
• 2 cloves garlic, sliced/chopped (not crushed- it will burn!)
• 1 Tbsp light soy sauce (tamari for gluten free)
• 2 Tbsp chicken stock or water
• ½ tsp freshly ground pepper

1. Heat a wok until very hot. Add the coconut oil and heat until shimmering.
2. Add the asparagus and scallops and stir-fry for 3 or 4 minutes, until the scallops begin to loose their translucent quality.
3. Add the garlic and cook for a further minute.
4. Add the remaining ingredients and simmer for 2 minutes.
5. Taste and add more pepper if desired

Fruits of the Forrest Frozen Yoghurt

• 1 Tbsp vanilla extract
• 1 (30g) egg white, use pasturized egg whites if concerned about eating raw eggs
• 500g low-fat yoghurt, I used Paris Creek Fat Free Swiss style Biodynaic Yoghurt
• 3 scoops (90g) Vanilla protein powder, I used WPC
• 100g frozen mixed berries

SUBSTITUTES & VARIATIONS

• If you don’t have an ice-cream maker, place the mixture in a metal baking tray, cover with plastic wrap and freezer for 3 hours. After 3 hours scrape the mixture into a freezer-safe container and freeze for another 2 hours
• Protein powder can be replaced with skim milk powder. However, the recipe will be lower in protein.

Nutrition:

Pan-fried Lima Beans in Oregano Pesto

• 1 cup lima or cannelini beans, drained
• 1 tbsp oregano pesto
• 1 tomato, diced
• sea salt

• ¾ cup fresh oregano, leaves only
• ½ cup locally produced, extra virgin olive oil*
• ¼ parsley leaves
• 1 clove garlic
• a pinch sea salt

1.  Place all the ingredients for the Oregano pesto in a food processor or blender. Puree until combined to a smooth paste.
2. Heat a large, heavy based frying pan to a medium–high heat. Add the beans and pesto and sauté until little dark flecks appear on the beans. Briefly, toss the tomato through, to warm. Taste and add salt if needed, before serving.

Carrot Salad with Sesame, Soy and Lime Dressing

• 4-5 carrots, grated (to make 2 cups)
• 1 large (170g) red capsicum, shredded
• 200g (2 cups) snow peas, shredded
• 1 big handful mint, shredded
• ½ bunch coriander leaves

• 4 tsp sesame oil
• 2 Tbsp sweet chilli sauce (sugar-free optional)
• 2 Tbsp dark soy sauce (or Braggs Aminos/Tamari for soy/wheat-free)
• 1 Tbsp kecap manis
• 2 Tbsp lime juice
• 1 tsp sesame seeds

1. Combine the salad ingredients in a large bowl.
2. In a small bowl combine the dressing.
3. Toss the dressing through the salad.

• 500g brussel sprouts
• ¼ teaspoon cinnamon
• ⅛ teaspoon fresh grated nutmeg
• a pinch, cayenne pepper
• a big pinch, fine salt flakes
• 1-2 teaspoon butter
• ½ a lemon

1. Trim the bases off the sprouts. Remove any loose outer leaves and cut in half, lengthways.
2. Mix all the spices together and set aside.
3. Place the sprouts, cut sides down in a medium size fryingpan. Add ¼ cup of water and cover with a tight fitting lid. Place on the stove over a medium heat and cook until the water has evaporated and the flat sides have started to become golden. This should take about 5 minutes.
4. Add the spices to the pan. Toss the sprouts to coat and re-cover the pan for 1 minute. Increase the heat and add in the butte. Toss the sprouts in the butter until the butter becomes golden. Serve with a light squeeze of lemon.