Ingredients

• 2 tbsp American mustard
• ½ cup plain yoghurt
• 2 tbsp olive oil
• 1 tbsp chopped dill
• 1/3 cup chopped shallots
• 1/3 tsp pepper
• 1 tbsp white wine vinegar
• 16 sprigs fresh dill
• 4 salmon steaks

Method

• Whisk mustard, yoghurt, olive oil, chopped dill, shallots, pepper and vinegar in a small saucepan.
• Press two sprigs of dill onto the bottom of each salmon steak.
• Place the salmon in a steamer and press two more sprigs of dill onto the top of each salmon steak.
• Cover, bring the water in the bottom of the steamer to boil and steam for about six minutes.  Turn the heat off and let the salmon say in the covered steamer for another three minutes.
• Gently heat the sauce until it is warmed through.
• Serve the fish with the sauce.

Serves 4

Ingredients

• 2 large avocados, peeled and stoned
• 1 lemon, juiced
• 1 small clove garlic, crushed
• Pinch cumin
• 2 tomatoes, chopped finely
• ½ onion, grated
• Salt and pepper to taste
• Tabasco sauce to taste

Method

• In a bowl mash the avocado flesh with the lemon juice, garlic, Tabasco and spices until a smooth paste.
• Carefully fold in tomatoes and onion.
• Garnish with fresh coriander and serve with organic corn chips or raw organic vegetables.
• Should be made the day it is served

Ingredients

• 3 cups black olives
• 1 sprig fresh rosemary
• 6 cloves garlic
• 1 piece ginger
• 2 red chillies, chopped
• 1 tbsp coriander root, chopped
• ½ cup extra virgin olive oil

Method

• In a frypan, add all ingredients and warm over a low heat for a few minutes.
• Leave to cool for several moments before serving on a platter.

Ingredients

• 2 teaspoons of olive oil
• 1 chopped onion
• 3 cups of water
• 2 cups of diced zucchini
• 1 cup of diced carrot
• 1 cup of drained cooked cannellini beans or other white beans
• 3/4 cup diced celery
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground pepper
• 1 x 400g can diced low-sodium tomatoes, undrained
• 2 garlic cloves, minced
• 1/4 cup uncooked pasta
• horseradish
• red cayenne pepper
• fresh grated ginger

Method

• Heat oil in a large saucepan over medium-high heat.
• Sauté onion for 4 minutes or until lightly browned.
• Add remaining ingredients (except pasta, horseradish, cayenne and ginger); bring to a boil.
• Cover, reduce heat and simmer for 25 minutes.
• Add pasta; cover and cook for an additional 8-10 minutes or until pasta is tender.
• Just before serving, add as much horseradish, cayenne and ginger as you like.

Serves 4.

This hair rinse is an excellent conditioner and will make hair shiny, expecially blonde and platinum shades.

• Put 1 heaped teaspoon of chamomile in 1 cup of cold water
• Bring to the boil
• Simmer for 10 – 15 minutes and strain.
• STAND TO COOL.
• Rinse your hair with the infusion and then simply towel dry.

Ingredients

• Spaghetti (Linguini or Bucatini works too)
• 1 Egg - separated
• Shaved Parmesan Cheese
• Bacon
• Salt and Pepper

Method

• Bring a pot of water to a boil. Before adding the pasta into the boiling water, make sure you heavily season the water with salt.
• In a side skillet, cook your bacon. Additional vegetables can be added and should be cooked at this time.
• When it seems like the bacon is ready, add a bit of Parmesan. Separate an egg, putting the yolk into the bowl that you’ll eat your pasta in and the whites into the skillet.
• Drain your pasta and add it to the bowl with the yolk. Mix immediately so that the heat from the pasta “cooks” the yolk. This should make your pasta creamy.
• Add the contents from the skillet into the bowl and immediately mix.
• If necessary, season with salt and pepper and add more Parmesan to your taste.

Ingredients

• 2 small brown onions, chopped
• 2-3 red capsicums chopped small
• 300g beef in 1 x 1 cm cubes
• 2 cloves of garlic
• 1.5 litres of beef or vegetable stock
• 4 medium sized potatoes, diced
• 1 pinch of cayenne pepper
• 2 tablespoons of tomato paste
• 1 heaped teaspoon of cumin
• salt & pepper
• olive oil

Directions

• Chop the onion, and frying it gently on medium heat in olive oil.
• Dice the capsicum while the onion is cooking and add it to the pan after 7 or 8 minutes. Let that cook for another five or ten minutes
• Trim the beef of any fat or sinew then fry the beef in a separate pan until only slightly browned. Add to the onion and capsicum.
• Mash the garlic in a mortar or garlic press.
• Mix in the cayenne pepper and cumin and some salt and pepper as well as the tomato paste.
• Be careful not to add too much cayenne pepper as it can become spicier during the cooking process. You can always add more cayenne pepper later.
• Mix the spices in with the beef & onion.
• Heat half of the stock and pour in. Let this simmer on medium to low heat for about 30 minutes.
• Peel and dice the potatoes and put them in with the rest of the stock.
• Bring to gentle boil then turn the heat down to a simmer.
• Soup is ready when potatoes are soft. Season it to taste with cayenne, salt and pepper.
• Serve hot with fresh, crusty bread, a slice of lemon and maybe a generous tablespoon of sour cream!

Ingredients

• 500g rump steak (trimmed and cut into chunks)
• 2 tblsp plain flour
• 2 tblsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 400g button mushrooms, sliced
• 1 tblsp tomato paste
• 300g sour cream
• finely chopped fresh parsley, to serve
• rice, to serve

Directions

• Cover the meat with flour and season well with salt and cracked black pepper. Shake off any excess flour.
• Heat 1 tablespoon oil in a heavy-based frying pan over high heat. Add the meat and cook in batches until well browned. Remove from the pan and set aside.
• Heat the remaining oil and add the onion. Cook until the onion is soft and translucent (about 2-3 minutes). Add the garlic and stir briefly.
• Add the mushrooms and cook for about 3 minutes, or until soft. Stir in the tomato paste and sour cream, then add the beef strips. Stir until well combined and heated through. Sprinkle with chopped parsley before serving with rice.

Serves 2

Ingredients

• 200 grams potatoes
• 500 ml water (or chicken stock for non-vegetarians)
• 1 medium leek, sliced
• 1 garlic clove, crushed
• 1/2 medium onion, finely chopped
• salt and pepper

Directions

• Cook the garlic and onion in a small amount of oil until tender.
• Add the leeks and cook for 2 minutes, then add the potatoes and water or chicken stock (add enough liquid to cover the potatoes and leeks).
• Bring to the boil, add salt and pepper and then reduce heat.
• Allow to simmer until the potatoes and leeks are soft (about 25 minutes).
• Blend soup and serve hot.

Tip - Can be frozen

Ingredients

• 2 cups whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 cup grated carrot
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 1/4 cup chopped dates
• 1 tsp. allspice
• 1 1/3 cup water
• 1 cup raisins
• 1/4 cup unsweetened applesauce
• cooking spray

Directions

• Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves & allspice in a saucepan.
• Bring to a boil & simmer over low heat for 5 minutes. Cool.
• Sift together flour, baking powder, & soda. Add cooled carrot mixture to flour mixture. Blend well.
• Spray a 9 inch cake pan with cooking spray. Pour batter into prepared pan.
• Bake at 350 degrees for 45 minutes.