Zucchini Omelette

1 tablespoons extra virgin olive oil
1 medium organic zucchini, cut into 1cm-thick slices
3 organic eggs, lightly beaten
3 tablespoon finely chopped organic parsley leaves, plus extra to serve
100g feta crumbled organic if possible

METHOD

1. Preheat oven to 160°C or 140°C fan.. Roast for 15 minutes, until tender. Set aside.
2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Pour in egg combined with feta and parsley and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
serve with an icerberg salad made with lebanese cucumbers and dress with extra virgin olive oil, balsamic vinegar and a sprinkle of salt

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Strawberry Ice

This is so easy to make and tastes so good.





500g organic Strawberries


2 tbsp organic agave syrup


500ml organic rice milk





Blend the strawberries, till smooth. Add in the rice milk and agave and blend till combined. If you have an ice cream maker put it in there for 20-30 minutes, or put in a shallow container in the freezer and whisk it every 30 minutes with a fork till mix has frozen.


Serve with some mint leaves for a delicious treat.

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Spinach Dip

1 organic avocado


Juice of 1/2 organic lemon


1 can organic chickpeas drained and rinsed


200g fresh organic spinach


1/4 cup chopped organic parsley





Process avocado, lemon juice and chickpeas in a blender till it forms a smooth paste. Then add the spinach and parsley process again, add pinch of salt and serve with a drizzle of olive oil.





Transfer to a bowl and serve.

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Vegetarian San Choy Bau

12 dried Chinese mushrooms (shiitake)
1 organic coral lettuce
200g fresh oyster (abalone) shimeji or shiitake mushrooms
100g tinned water chestnuts
250g firm organic tofu,
diced 1 knob organic ginger,trimmed
2 tbsp organic sesame oil
100g bean sprouts, rinsed
3 tbsp organic braggs soy sauce
1tbsp hoi sin sauce
4 organic spring onions, finely chopped
2tsp cornflour, mixed with 1tbsp Chinese rice wine or dry sherry
2tbsp organic coriander sprigs

Fill a bowl with hot water and add mushrooms, soak them for around 30 mins, after this reserve water and dice the mushrooms, disposing of the stalks.

Rinse lettuce and then pat try and chill in the fridge.

Drain and finely chop the water chestnuts. Chop the ginger into matchsticks.

Tofu, chop into small squares around 1cm, boil for 1 min then drain.

Heat the oil in a wok until hot. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. Serve in a bowl next to the leaves and scatter with coriander.

If you want to add meat, add some free range organic diced chicken

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Organic Strawberries

Strawberry season is just beginning in Melbourne, I am so grateful, the selection of organic fruits was becoming a little limited. The strawberries that we have coming in from Melbourne are great, they are just a segue for the local silvan strawberries, which should be available within the next month or so. In celebration of the strawberry why not whiz it up to make a delicious fruit smoothie. This is the way we have taken to starting our day.

In a blender, blend the following:

1/2 organic red papaya-paw paw

6 organic strawberries

1 organic orange

1 organic banana

Blend until smooth, its soo yum. SO good for breakfast, afternoon tea or freeze them and make healthy icy poles for the kids

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Organic Charlotte Potatoes

Organic Charlotte potatoes are a great all rounder, especially great for potato salads, roasting and they make the ultimate mashed potato. Try this delicious recipe out....

1 tsp organic olive oil

50g butter
2 organic garlic cloves, crushed
1.5 kg organic Charlotte potatoes , cut in half if large
1l hot organic vegetable stock

2 sprigs thyme, leaves only

Heat oven to 200C Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

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Organic Eggs

Organic Eggs are the most human choice when buying eggs they are:

• raised naturally
• no hormones
• allowed to run free
• feed organic grains and are free to forage on grass
• are fed vegetarian diets
• no antibiotics
• no de-beaking, this means that they get to keep their beak.
• make you feel good
• are a great soure of protein
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