Enjoy these beautiful and healthy recipes for all year round created by Susan

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Apple Crumble

8 x granny smith apples

1/3 cup orange juice

1 cup oats (I prefer quick oats)

1 cup coconut (I prefer the long strands)

 ¾ cup brown sugar

½ tbsp spoon cinnamon

2 tbsp wholemeal flour

3 tbsp olive oil

Heat oven to 180 degrees.

Peel, core and slice apples (about 3 slices per apple ¼). Place apples in a 30cm by 30cm backing dish with the orange juice, mix so all the pieces of apple are covered in orange juice. Cook the apples till tender about 25 minutes, turning a couple of times to coat the apple in the orange juice. In a bowel places the oats, coconut, sugar, flour and cinnamon, mix well. Poor in the olive oil and mix until the mixture starts to clump together. Spread evenly over the cooked apples and return to the oven.

Cook till brown 20 to 30 minutes.

Serve warm or cold.

Serves 12

Simple Quick Healthy Pasta Sauce

This sauce is delicious and full of foods that contain antioxidants.

2, 400g cans of diced tomatoes (I prefer organic)

 ½ red onion

½ med red capsicum

2 cloves garlic crushed

 ¼ tsp chilli powder

 ½ cup red wine

1 tbsp tomato paste

500 grams baby spinach

1 tsp dry oregano

Put tomatoes into a saucepan add onion, garlic, wine, oregano, and chilli powder. Bring to boil and simmer for 5 min add the capsicum and simmer till soft add spinach turn off and let stand till spinach wilts.

Serve over your favourite pasta.

Almond Crusted Salmon with Caramelised Onions and Basil

This loaded with beautiful healthy ingredients. This is a great spring recipe merging a variety of in season produce. The nutrients in the ingredients in this recipe include:

• Almonds are a good source of riboflavin, magnesium and manganese, and an excellent source of Vitamin E.

• Salmon is a very good source of protein as well as containing riboflavin, pantothenic acid, phosphorus, niacin, vitamins B6 & B12 and selenium.

• Basil is a good source of vitamin E, riboflavin & niacin, and a very good source of dietary fiber, and the Vitamins A, C, K, B6, and Folate.

 The minerals calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

 .

Almond Crusted Salmon with Caramelised Onions and Basil Adapted from The Diet Solution Program Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon. The slowly caramelised sweet onions and fresh basil add a sweet aromatic flavour.

Serve with roasted or mashed sweet potatoes, steamed vegetables and/or a green salad for a delicious main meal.

Ingredients

• 1 tablespoon olive oil or butter

• 1 teaspoon coconut oil

• 1 sweet onion, thinly sliced

• Sea salt and pepper to taste

• 1/2 to 1 teaspoon lime juice

• 1/2 cup almond meal

• 4 teaspoons honey mustard or your favourite mustard.

• 4 (4- to 6-ounce) skinless salmon fillets, skin removed

• 1/4 cup thinly sliced spring onions (to garnish)

• 1/4 cup basil leaves (to garnish)

Heat oil in a large pan over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelised, 30 to 45 minutes. Stir in the lime juice and keep warm. Meanwhile, preheat oven to 190º C. Grease the bottom of a large baking dish with 1-teaspoon of coconut oil. Spread almond meal over the centre of a wide plate. Season the salmon with a small amount of salt and pepper. Brush the top of each salmon fillet with mustard and then roll in the almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes. Transfer salmon to plates, top with caramelised onions, garnish with spring onions and basil and serve.

Lamb tagine with prunes and cinnamon

Makes 6 servings

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender. Ingredients

• 1-kilo boneless lamb shoulder, cut into 2 cm pieces

• 1 medium red onion, halved and thinly sliced

• 3 cinnamon sticks 1-teaspoon ground cinnamon

• 1-teaspoon ground ginger

• 1-teaspoon turmeric

• 1 pinch saffron threads (if available)

• 1 tablespoon white wine or water

• About 2 1/2 cups water

• ¼ kilo prunes (about 2 cups)

• 3 tablespoons mild honey

• 1-tablespoon sesame seeds

• 1/2 cup whole blanched almonds

Preparation

Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1-teaspoon salt, and 1/2-teaspoon pepper in a 5- to 6-quart heavy pot. Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, and then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours. Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with sea salt. Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl. Do the same with the almonds.. Serve tagine sprinkled with sesame seeds and almonds.

Cooks note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.

Adapted by Susan Slonim Nutritionist from:

http://www.epicurious.com/recipes/food/views/Lamb-Tagine-with-Prunes-and-Cinnamon-242302#ixzz11L3ISM00

Strawberry & Spinach Salad

Ingredients

200 g Baby spinach leaves, washed.

1x 250g punnet strawberries, washed and cut in ¼

1 avocado, diced (optional)

1/3 cup walnuts or pecans

Dressing

1/3 cup balsamic or raspberry vinegar.

½ tsp sea salt

2 tsp sugar

¾ cup olive oil

1½ tsp poppy seeds

1½ tbsp hot water

Pepper to taste

Preparation

In a large salad bowl combine spinach, strawberries, and nuts.

Mix all dressing ingredients let stand for ½ an hour stirring occasionally.

Pour over salad, toss and serve immediately

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