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EverydayCookingRecipes

CContents:
Breakfast Pages 3 7 g 3 7
Lunch Pages 8 12
Di P Dinner Pages 13 17
Desserts Pages 18 20
Snacks Pages 21 23
Smoothies Pages 24 29 Smoothies Pages 24 29
Mushroom fetaandthymeomelette Mushroom,fetaandthymeomelette
Ingredients
Method
10gDigestiveBooster
2tspoliveoil
100g(about3)medium
mushrooms sliced
1. Heat 1 teaspoon of the oil in a small non-stick frypan, add mushrooms, saut until tender
then stir in semi-dried tomatoes and thyme and transfer mixture to bowl.
2. Whisk eggs, water and digestive booster together in a bowl. Heat another teaspoon of oil
in the same fr pan
mushrooms,sliced
1tbs semidriedtomatoes,
drainedonpapertowel,finely
chopped
2tspchoppedfresh(or1/2tsp
in the same frypan.
3. Pour egg mixture into heated frypan and cook over a medium heat, drawing edges of
mixture toward centre so that unset mixture flows to the edge of pan.
4. When omelette is almost set, sprinkle sauted mushroom mixture and crumbled feta over
half the omelette, season with pepper, then flip unfilled side over filling.
dried)thymeleaves
2mediumeggs*
1tbs water
30greducedfatfetacheese
Crackedblackpepper to
a t e o eette, seaso t peppe , t e p u ed s de o e g
5. Stand over a low heat for a further minute to allow filling to heat through.
6. Slide omelette onto a serving plate and serve straight away.
S 1
Crackedblackpepper,to
season
Serves: 1
Pancakeswithstrawberryandpassionfruit Pancakeswithstrawberryandpassionfruit
Ingredients
Method
g
30gDigestiveBooster
2cupsselfraisingflour
/4tspbicarbonateofsoda
1. Sift the flour and bicarbonate of soda together into a bowl. Stir in the sugar.
2. Whisk the milk, egg, digestive booster and vanilla together then pour into the flour
mixture. Whisk until just combined. Stir in 1 teaspoon of the melted margarine spread.
1/4tspbicarbonateofsoda
2tbs castersugar
11/2cupsreducedfatmilk*
1egg*
3. Heat a large non-stick frying pan over medium heat. Brush pan with a little of the
margarine spread. Spoon about 1/4 cup of the batter into the pan, spreading out to form a
10cm round.
4. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for a further
2-3 minutes, or until golden and cooked through.
1tspvanillaextract
1tbs Margarinespread,melted
Reducedfatnaturalyoghurt*,
l d b d
3 utes, o u t gode a dcoo edt oug
5. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12
pancakes, brushing pan lightly with melted margarine spread between batches.
6. Serve warm with yoghurt, strawberries and passionfruit.
slicedstrawberries and
passionfruit,toserve
Serves: 4
Creamyporridgewithfruittoppings Creamyporridgewithfruittoppings
Ingredients
Method
g
15gDigestiveBooster
1cupLowanWholegrain
1. Place oats and cold water in a saucepan. Stir and stand for 5 minutes.
2. Place saucepan over a medium heat, add digestive booster and milk. Stir occasionally
until the porridge comes to the boil.
RolledOats
1cupcoldwater
1cupcoldskimorreduced
3. Reduce heat to low and stir constantly for 3-5 minutes.
4. Serve in heated bowls with topping of choice.
Topping of choice
Strawberry, Blueberry and Raspberry
fatmilk
Skimorreducedfatmilk,for
serving
St a be y, uebe ya d aspbe y
Golden Syrup and Rhubarb
Stewed Rhubarb
Banana and Cranberry
S 2 Serves: 2
Bircher muesliwithtropicalfruit Bircher muesliwithtropicalfruit
Ingredients
Method
g
30gDigestiveBooster
1apple,peeled,coredandgrated
1pear,peeled,coredandgrated
1. Put the apple, pear, rolled oats, cinnamon, digestive booster and pear juice in a
bowl and mix to combine, allow to stand covered in the refrigerator for 1 hour.
2cupsrolledoats
1/2tspgroundcinnamon
1cup(250mL)pearjuice
150greducedfatvanillayoghurt
2. Fold through the yoghurt and almonds. Spoon the muesli into individual bowls and
serve topped with the milk, mango and banana then drizzle with passionfruit pulp.
Serves: 4
50gflakedalmonds,toasted*
1cup(250mL)reducedfatmilk
2mangoes,peeledandchopped
1banana,sliced
2passionfruit
BananaOatBread BananaOatBread
Ingredients Method g
30gDigestiveBooster
Canolaoil spray
1. Preheat oven to 180C (160C fan-forced).Grease a 20cm x 10cm loaf tin with
canola spray and line with baking paper.
185mLcanLight&Creamy
CookingMilk
3/4 cup brownsugar
2eggs
2. Whisk cooking milk, sugar and eggs together in a medium bowl; fold in bananas,
oats and flour.
3. Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted into
the centre comes out clean.
gg
3ripebananas,mashed
1/2 cupTraditionalOats
2cupsselfraisingflour
Serves: 12
Margarinespread,ifdesired
Vegetableminestronesoup Vegetableminestronesoup
Ingredients
Method
30gDigestiveBooster
2tspoliveoil
1onion,chopped
1clovegarlic,crushed
1. Heat olive oil in a large deep pan, add onion and garlic and saut until light
golden.
g ,
2carrots,chopped
1Lwater
2tspreducedsaltvegetablestock
powder
400gcannoaddedsaltchopped
2. Add carrots, digestive booster, water, stock powder, tomatoes and tomato paste
and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
3. Stir in pasta, cannellini beans, green beans and zucchini and bring to the boil.
Simmer covered a further 10-15 minutes or until pasta and vegetables are tender.
400gcannoaddedsaltchopped
tomatoes
2tbs noaddedsalttomatopaste
2/3cupdriedpastashapes,ofchoice
400gcancannellinibeans,rinsedand
4. Remove from heat, stir in basil. Serve with crusty bread.
Serves: 4-6
drained
100ggreenbeans,chopped
2zucchini,chopped
2tbs shreddedfreshbasil
Crustywholegrainbread,toserve
Serves: 4 6
Ham leekandSwisscheesequiche Ham,leekandSwisscheesequiche
Ingredients
Method
g
30gDigestiveBooster
8eggs
1sheetpuffpastry
1. Pre heat oven to 180C.
2. Grease a 23cm quiche tin with spray oil, line with pastry sheet and trim edges.
3. Cover with a sheet of non-stick baking paper, fill with baking weights and place into the
til bli d b k d( ith t l ti )
1sheetpuffpastry
1leek,palepartonly,washed
wellandthinlysliced
120gsaltreducedlean ham,
h d d d d
oven until blind baked (without colouration).
4. Heat a frying pan on gentle heat, spray with oil and add leek. Gently cook without colour
until soft.
5. In a bowl, whisk together the digestive booster, milk, eggs, nutmeg and pepper.
6 Once the pastryis blind baked remove fromovenand take out the paper and weights
shavedanddiced
120ggratedreducedfatSwiss
cheese
200mlreducedfatmilk
6. Once the pastry is blind baked, remove from oven and take out the paper and weights.
Fill with leeks, ham and egg mixture, and top with cheese.
7. Place back into the oven for 30 minutes or until filling is just set.
8. Remove quiche from oven
Pinchofgroundnutmeg
Peppertotaste
Canolasprayoil
Serves: 6
FetaandVegetableSlice FetaandVegetableSlice
Ingredients
Method
30gDigestiveBooster
1large(650g)orangesweetpotato,
peeled
2tspoliveoil
1. Cut sweet potato in approximately 3cm chunks. Boil, steam or microwave until just tender, drain.
2. Preheat oven to 190C (170C fan-forced).
3. Heat oil in a non-stick frypan, add onion and paprika and saut for about 2 minutes until softened. Remove
from heat.
p
1largeonion,chopped
2tspsweetpaprika
4largeeggs
2tbs plainflour
1/2cupreducedfatmilk
4. Whisk digestive booster, eggs and flour in a large bowl until combined then whisk in milk.
5. Gently stir in zucchini, sweet potato, sauted onion and two-thirds of the feta cheese then season with
pepper.
6. Lightly grease an 18cm x 28cm rectangular ovenproof dish with cooking spray. Pour mixture into prepared
dish.
7 Arrange asparagus pieces on top then sprinkle with remaining feta and spray lightly with cooking spray
1/2cupreducedfatmilk
2mediumzucchini,grated
150greducedfatfetacheese,crumbled
Crackedblackpepper,toseason
1bunchasparagus,cutinto4cm
l h
7. Arrange asparagus pieces on top then sprinkle with remaining feta and spray lightly with cooking spray.
8. Bake in preheated oven for 35-40 minutes until set.
9. Cut into squares to serve. Accompany with a green salad.
Serves: 6
lengths
Oliveoilspray
Greensalad,toserve
Tuna spinachandcornfrittatas Tuna,spinachandcornfrittatas
Ingredients Method g
30gDigestiveBooster
Canolaoilspray
425gcantunainspringwater,
1. Preheat oven to 190C (170C fan-forced).
2. Lightly grease a 12 hole standard, silicone (see Tips) or non-stick muffin pan with cooking spray.
3 Divide tuna shallots andbabyspinachleaves betweenmuffinholes sprinkle with 3/4of the grated
drained
4greenshallots,thinlysliced
1cup(30g)babyspinachleaves
1cupgratedreducedfattasty
3. Divide tuna, shallots and baby spinach leaves between muffin holes, sprinkle with 3/4 of the grated
cheese and season with pepper.
4. Whisk eggs, flour and creamed corn together in a large bowl until combined then whisk in milk and
digestive booster.
5. Pour the mixture evenly over filling in muffin holes then top with tomato halves and sprinkle with
remainingcheese
cheese
Crackedblackpepper,toseason
10largeeggs
2tbs plainflour
remaining cheese.
6. Bake in preheated oven for 20 to 25 minutes or until frittatas are set and light golden. Serve warm
or chilled.
Serves: 12
125gcancreamedcorn
2/3cupreducedfatmilk
6cherrytomatoes,halved
Serves: 12
PumpkinSoupwithStarCroutons PumpkinSoupwithStarCroutons
Ingredients
Method
g
20gDigestiveBooster
1leek,palesectiononly,sliced
500gpumpkin,peeled,chopped
1. Spray vegies with oil. Heat a large heavy-based saucepan over moderate heat. Cook and stir leek
for 2 minutes. Add remaining vegies and garlic. Cook and stir for 2 minutes or until well combined.
2. Addcumin; cook andstir for 30seconds or until fragrant. Stir in stock andadddigestive booster .
350gkumara,peeled,chopped
Cookingoilspray
2clovesgarlic,crushed
3teaspoonsgroundcumin
2. Add cumin; cook and stir for 30 seconds or until fragrant. Stir in stock and add digestive booster .
Bring to the boil. Reduce heat; simmer for 25 minutes or until vegies are tender. Cool slightly.
3. Process pumpkin mixture, in batches, until smooth. Place soup in a clean pan. Add beans; cook
and stir over low heat for 3-4 minutes or until hot.
4. Meanwhile, preheat an oven-grill to high. Using a 4cm star pastry cutter, cut stars from bread.
1litre(4cups)saltreduced
vegetablestock
420gcankidneybeans,rinsed
4slices wholegrainbread
Spray stars with oil. Place on a baking tray. Cook under grill for 1 minute. Turn; sprinkle with cheese.
Grill for 1 minute more or until cheese melts.
5. Ladle hot soup into bowls. Top with star croutons and parsley
12cupgratedreducedfattasty
cheese
13cupchoppedatleafparsley
Serves: 4
ChickenCasserole ChickenCasserole
Ingredients Method g
20gDigestiveBooster
1tbs oliveoil
1. Heat the oil in a large heavy based pan over medium high heat. Brown the chicken in
batches until golden on all sides. Set aside to drain on paper towel.
8chickenpieces,skinremoved
andtrimmedofallvisiblefat
1largeonion,peeledandsliced
cupplainflour
2. In the same pan cook the onions until golden. Lower heat, add the flour and cook, stirring
for 1 minute. Slowly pour in stock and Worcestershire, add digestive booster and stir to
break up any lumps. Bring to boil, reduce heat, add potatoes. Cover with lid and simmer for
25 minutes.
3. Remove lid add the frozen vegetables and simmer for further 6 minutes or until
p p
3cupssaltreducedchicken
stock
2tbs Worcestershiresauce
g
vegetables are tender and chicken is cooked through.
Serves: 4
350gchatpotatoes
2cupsfrozenvegetables
Serves: 4
Mushroomandcashewpilaf Mushroomandcashewpilaf
Ingredients
Method
30gDigestiveBooster
1brownonion,finelychopped
1tspgroundcumin
Oli il
1. Heat a medium heavy-based saucepan over medium-low heat. Add the onion and cumin,
spray lightly with oil and cook, stirring for 5 minutes or until soft. Increase heat to medium,
add the mushrooms, spray lightly with oil again and cook for a further 5 minutes or until
Oliveoilspray
400gbuttonmushrooms,thinlysliced
2cupslonggrainbasmatirice,rinsed
2cups reducedsaltvegetablestock
2cupswater
mushrooms are tender.
2. Add the rice and stir to coat in the mushrooms. Pour over the stock and water, add
digestive booster and the thyme, bring to the boil. Reduce heat to low, cover and simmer,
without lifting the lid for 12 minutes.
6sprigsfreshthyme
1/2 cupraisinsorsultanas
1lemon,rindfinelygrated,juiced
50gbabyspinachleaves
l l d d h
3. Remove from the heat, add the raisins or sultanas, lemon rind and juice and stir with a
fork to distribute. Cover and allow to stand 5 minutes. Stir through the spinach and
cashews, season with black pepper and serve.
1cupplain,unsaltedroastedcashews
Crackedblackpepper,toseason
Serves: 4
Tunaandbroccolipies Tunaandbroccolipies
Ingredients
Method
20gDigestiveBooster
2tspoliveoil*
1onion,sliced
/ d df ilk*
1. Heat oil in a medium saucepan, add onion and saut until light golden. Add digestive booster and
stir in 2 cups of the milk and heat to just below boiling point.
2. Mix cornflour to a smooth paste with the remaining 1/2 cup of milk, add to pan and stir constantly
until sauce boils andthickens Remove fromheat andstir in mustardandcheese
21/2cupsreducedfatmilk*
21/2tbs cornflour
2tspwholegrainmustard
1/2cupreducedfattastycheese*
400gbroccoli cutintosmall
until sauce boils and thickens. Remove from heat and stir in mustard and cheese.
3. Steam or microwave the broccoli until just tender. Gently stir broccoli, peas and tuna through
sauce. Divide mixture into 4 x 375ml capacity ovenproof dishes. Preheat oven to 200C (180C fan-
forced).
4. Lay 1 filo sheet on a clean surface, apply cooking spray and top with another filo sheet. Cut layered
filo into quarters Gentlyscrunchupthe filo pieces place over filling in one dish andreapplycooking 400gbroccoli,cutintosmall
florets
425gcantunachunksinspring
water,drainedandflaked*
1/2cupfrozengreenpeas*
filo into quarters. Gently scrunch up the filo pieces, place over filling in one dish and reapply cooking
spray. Repeat with remaining filo to cover all four pies.
5. Place pies on an oven tray and bake for 15-20 minutes until filo is golden.
6. Serve with garden salad.
8sheetsfilopastry*
Oliveoilspray*
Gardensalad,toserve
Serves: 4
Warmteriyakichickennoodlesalad Warmteriyakichickennoodlesalad
Ingredients
Method
20gDigestiveBooster
1tbs reducedsaltsoysauce
1tbs mirin
t h
1. Combine the soy sauce, mirin, honey, ginger and 1/2 teaspoon of sesame oil in a ceramic
dish. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes.
2. Cook the noodles in a medium saucepan of unsalted boiling water for 2-3 minutes or until
3tsphoney
2cmfreshginger,peeledandfinely
grated
3/4tspsesameoil
500gskinlesschickenbreastfillets,
p g
softened. Drain and rinse under warm water. Transfer the noodles to a large bowl, add the
remaining sesame oil and toss to coat. Cover to keep warm.
3. Preheat a barbecue plate or large non-stick frying pan on medium-high. Spray lightly with
oil to grease. Add chicken and cook 3-5 minutes each side or until golden and cooked
through. Remove the chicken to a plate, cover and allow to stand for 5 minutes.
trimmedoffat
2x90gpacketssobanoodles
Oliveoilspray
100gbeansprouts,trimmed
l h
4. Add bean sprouts, onions, carrot and ginger to the noodles. Toss to combine. Cut the
chicken into thin slices across the grain and toss through the noodles. Pile into shallow
bowls and serve.
3greenonions,cutin7cmlengths,
shredded
1carrot,cutintomatchsticks
2tbs pickledginger,shredded
Serves: 4
Beefandlentilbolognese Beefandlentilbolognese
Ingredients
Method
30gDigestiveBooster
2tspoliveoil
1largeonion,chopped
l t fi l di d
1. Heat oil in a large pan, add onion, carrot, celery and capsicum and saut for about 5
minutes or until vegetables have softened slightly.
1largecarrot,finelydiced
1stickcelery,finelydiced
1/2redcapsicum,finelydiced
500gextraleanbeefmince
1/2cupdryredlentils*
2. Add mince, cook over a high heat until mince is browned all over, breaking up any large
pieces with a wooden spoon.
3. Stir in lentils, passata sauce, water, digestive booster, stock powder and oregano and
bring to the boil. Reduce heat, simmer covered for 10 minutes.
700mlpassata sauce*
21/2cupswater
2tspreducedsaltvegetablestock
powder
d d l
4. Uncover pan and simmer for a further 15 minutes or until sauce has reduced and
thickened slightly, stirring occasionally. Remove from heat, stir in basil. Serve with spaghetti
or pasta of your choice.
1tspdriedoreganoleaves
2tbs choppedfreshbasil
500gspaghettiorpasta,cooked,to
serve
Serves: 6
Almondandcranberrybiscotti Almondandcranberrybiscotti
Ingredients
Method
g
20gDigestiveBooster
Biscotti
l i l d l d *
1. Preheat oven to 190C (170C fan-forced). Spread almonds on a baking tray. Bake almonds for 8-10 minutes
or until toasted. Set aside for 5 minutes to cool. Roughly chop. Line 2 baking trays with baking paper.
2. Using electric beaters, beat eggs, sugar and orange rind together on high speed until pale and thick. Sift flour
and baking powder together and stir into egg mixture with the almonds and cranberries until dough comes
together.
1cupplain,unsaltedalmonds*
2eggs*
2/3cupcastersugar
1orange,rindfinelygrated
3. Divide dough in half. Turn onto lightly floured surface and shape each half into a log about 25cm long and 4-
5cm wide. Place onto 1 baking tray, allowing a little room for spreading. Bake for 20-25 minutes or until light
golden and cooked through. Set aside to cool.

4. Preheat oven again to 150C (130C fan-forced). Cut logs into 1cm-thick slices using a serrated knife. Place
slices, in a single layer, on two lined trays.
5. Bake for 15 minutes, turning over after 10 minutes or until light golden and crisp. Transfer to wire racks to cool
l t l
g y g
2cupsplainflour
1/4tspbakingpowder
1/2cupdriedcranberries
completely.
6. To make the affogato, scoop ice cream into base two heatproof glasses. Pour over the hot coffee and serve
with biscotti.
Serves: 50 Serves: 50
Vanillaplumcrumble Vanillaplumcrumble
Ingredients Method g
30gDigestiveBooster
400gcanpieapples
8 l i lj i
1. Preheat oven to 180C (160C fan-forced).
2. Combine apples, plums and vanilla essence; place in an oven-proof baking dish.
800gcanplumsinnaturaljuice,
drainedandwithpipsremoved
1tspvanillaessence
1cup(90g)TraditionalOats*
3. Mix oats, almonds, digestive booster and golden syrup; sprinkle on top of fruit; bake for
25-30 minutes or until bubbling and crisp.
1/2cup(70g)sliveredalmonds*
2tbs goldensyrup
Serves: 8
Lemonsyrupcake Lemonsyrupcake
Ingredients
Method
g
10gDigestiveBooster
90gmargarinespread
cupcastersugar
1. Pre-heat oven to 180C (160C fan-forced).
2. Brush a 21.5 x 11.5 x 5.5cm loaf tin with melted margarine spread and base line with baking paper.
3. In a medium bowl, cream together the margarine spread, sugar and lemon zest with a hand held mixer until
creamy.
p g
1tspfinelygratedlemonzest
2eggs*,lightlybeaten
cupLowanRolledOats
cupselfraisingwholemealflour
4. Add the eggs, flours, digestive booster, oats and milk and stir with a wooden spoon until combined. Stir in the
lemon juice.
5. Place into prepared tin and bake for 35-40 minutes or until a warmed skewer inserted in the centre comes out
clean.
6. While the cake is cooking, make the syrup by placing the lemon juice, sugar and water in a small saucepan,
bring to the boil, stirring until the sugar has dissolved.
cupselfraisingflour
cupreducedfatmilk
2tbs lemonjuice
7. Stand cooked cake on a cooling rack and using a skewer, make holes in the cake. Pour over the hot syrup
and leave to cool in the tin.
8. When the cake is cold, remove from the tin, remove baking paper and serve cut into slices.
Serves: 8
cuplemonjuice
cupsugar
185mLwater
Serves: 8
Tzatziki dipwithpitachips Tzatziki dipwithpitachips
Ingredients
Method
g
10gDigestiveBooster
2Lebanesecucumbers,peeled,
h l dl th i d d d
1. Chop the cucumber, place in a sieve and drain for 20 minutes.
2. Combine the yoghurt, garlic, oil, digestive booster and vinegar in a bowl and mix well. Stir in the
cucumber andmint cover with plastic wrap andrefrigerate
halvedlengthwiseandseeded
200greducedfat naturalyoghurt*
1garlicclove,veryfinelychopped
2tspoliveoil
cucumber and mint, cover with plastic wrap and refrigerate.
3. To make the pita chips, preheat oven to 180C (160C fan-forced).
4. Arrange the pita wedges on a baking sheet. Toast for 10 minutes or until golden and crisp.
5. Allow to cool and serve with the tzatziki dip.
2tspredwinevinegar
2tbs choppedmint,flatleaf
parsleyordill
4largewholemealpitas,split
Serves: 6
horizontallyandcutintowedges
Strawberrymuffins Strawberrymuffins
Ingredients
Method
g
15gDigestiveBooster
21/2cupsselfraisingflour,sifted
/ b
1. Preheat oven to 180C fan-forced. Line 12 x 1/3 cup muffin pans with paper cases.
2. Combine the flour and, sugar in a bowl. Stir in the milk, digestive booster, egg and margarine then
fold in the strawberries.
1/2cupbrownsugar
1cupskimmilk*
1egg,lightlywhisked*
30g Margarine,melted
3. Spoon into cases and sprinkle with the almonds. Bake for 18-20 minutes or until cooked when a
skewer inserted into the centre comes out clean.
4. Dust with icing sugar and serve warm.
250gstrawberriesdiced
2tbs flakedalmonds
1tspicingsugar,toserve
(optional)
Serves: 12
Reducedfatricottaorlowfat
Greekstyleyoghurt,toserve
(optional)
ButtermilkScones ButtermilkScones
Ingredients
Method
g
15gDigestiveBooster
21/2cupsselfraisingflour
b
1. For the strawberry jam, place all the ingredients into a large microwave-safe heatproof bowl. Microwave,
uncovered, for 12-15 minutes on high power, stirring every 3 minutes until thick and jam like, jam should still be
a little runny as it will thicken on cooling.
2. Preheat oven to 230C (210C fan-forced). Line a baking tray with non-stick baking paper. Combine flour and
i l b l
1tbs castersugar
2tbs Margarinespread
1cupbuttermilk
sugar in a large bowl.
3. Add the spread and use your fingertips to rub spread into the flour until it resembles breadcrumbs. Make a
well in the centre, add digestive booster and buttermilk. Stir until dough comes together.
4. Turn onto a lightly-floured surface. Knead gently until base dough is smooth.
5. Press out until 2 1/2cm thick. Use a 5cm round cutter to cut out as many scones as possible. Gently press
i i d h t th d t
Strawberryjam
250gstrawberries,chopped
1/2 lemon,juiced
1/2 cupcastersugar
remaining dough together and repeat.
6. Place scones just touching on the tray and bake for 12-15 minutes or until light golden and cooked through.
Serve hot with jam.
Serves: 12
1/2 cupcastersugar
Serves: 12
DailyGreenSmoothie DailyGreenSmoothie
Ingredients Method g
8gDigestiveBooster
2PinkladyorFujiapples,
quartered(skinandcore
)
Place all ingredients into blender and blend for 1 minute. Pour into a fine strainer before dinking if
you prefer a smoother consistency.
included)
1Limejuice,
200300gleafygreens(eg baby
spinachorbutterlettuce)
Serves: 2
spinachorbutterlettuce)
Freshginger,totaste
1Celerystalk,cutintothirds
250mlcoldwater.
BeetrootSmoothie BeetrootSmoothie
Ingredients
Method
15gDigestiveBooster
140grawbeetroot,peeled,cut
intopieces.
Place all ingredients into a good blender and mix for 1 min.
2Redapples,peeled,cored,
cutintoquarters
8strawberries,washed,hulled
40gicecubes
Serves: 2
1tspgroundcinnamonto
taste
200mlalmondmilkordairy
milk
1tbsphoneytotaste.
Pomegranateparadise Pomegranateparadise
Ingredients
Method
g
8gDigestiveBooster
1cupofstrawberries
Place all ingredients into a good blender and mix for 1 min.
1frozenbanana
cupofpomegranateseeds
3oranges peeledquartered
Serves: 2
3oranges,peeledquartered
Strawberry/BananaSmoothie Strawberry/BananaSmoothie
Ingredients
Method
g
8gDigestiveBooster
1peeledfrozenbananas,cut
into4cmchunks
Place all ingredients into a good blender and mix for 1 min.
into4cmchunks
1cupfreshorfrozen
strawberries
3tablespoonslowfatyogurt
Serves: 2
3 p y g
150mlskimmedmilk
PinkCoconutSmoothie PinkCoconutSmoothie
Ingredients
Method
g
8gDigestiveBooster
Smalltincoconutcream
Place all ingredients into a good blender and mix for 1 min.
6strawberries,hulled
1mango,peeledand
deseeded
Serves: 2
4cmpiecevanillapod
6070mlcoconutwater,add
asmallglassofchilledwater
ifyoupreferathinner
consistency
Chocolate/BananaThickshake Chocolate/BananaThickshake
Ingredients
Method
g
8gDigestiveBooster
50galmonds,soaked
overnightinwater
Place all ingredients into a good blender and mix for 1 min.
overnightinwater
90gfreshpitteddates
Itbspcarobpowder
Serves: 2
2peeledfrozenbananas,cut
into4cmchunks
100gcoldwaterorcoconut
water