Banana & Cinnamon Pancakes

Ingredients:
- 270ml water
- 2 eggs
- 375g Natural Alternative Pancake Mix
- 2 medium bananas mashed
- 1 tablespoon of cinnamon

Way to make it:
1- Pour Natural Alternative Pancake Mix into bowl.
2- Add water and eggs and beat with whisk into smooth batter.
3- Stir through the mashed bananas & cinnamon.
3- Preheat frying pan and spray with vegetable oil.
4- Pour desired amount of batter into frying pan.
5- Cook over medium heat for 1-2 minutes or until golden brown.
6- Turn over and cook other side.

Serve with a drizzle of maple syrup & fresh blueberries or seasonal fruit.
Makes 10 large pancakes.

Bolognese Lasagne

Ingredients:
- 60g butter
- ¼ cup plain flour
- 450ml milk
- 500g prepared bolognese sauce
- 9 Natural Alternative lasagna sheets
- 1/3 cup grated mozzarella cheese
- ¼ cup grated parmesan cheese

Way to make it:
1- Preheat oven to 180C. Melt butter and flour in saucepan over medium heat.
2- Cook until mixture is just bubbling.
3- Remove from heat and add milk, stir until mixture is smooth.
4- Return to heat. Continue stirring and cook until mixture boils.
5- Add 1/5 bolognese sauce into base of baking dish. Top with three lasagne sheets. Spoon over half the remaining Bolognese sauce. Top with 1/3 of the white sauce. Spread evenly over bolognese.
6- Repeat these three layers again
7- Add a final lasagne sheet and spoon remaining white sauce over entire dish.
8- Add tasty cheese to top as desired.
9- Bake uncovered for 35 minutes and serve.
Makes 4 servings.

Chocolate Self-Saucing Pudding

Pudding Ingredients:
- 180g sugar free Sweetlife Chocolate Fudge Brownie bake mix
- 125g cream cheese
- 30g sour cream
- 3 eggs (50g each) separated
- 1 teaspoon vanilla extract
- 2 tablespoons almond meal

Way to amke it:

Preheat oven to 180ºC.

Chocolate Sauce
1. Spoon 2 tablespoons sugar free Sweetlife Chocolate Fudge Brownie bake mix into a small bowl. Stir in 2 tablespoons boiling water and 1/2 teaspoon vanilla extract. Set aside.
Chocolate Mixture
1- Beat cream cheese, sour cream, 1/2 teaspoon vanilla extract & egg yolks until pale.
2- Add almond meal and the remaining bake mix to egg yolk mixture. Combine on a low speed then beat on a high speed for 2 minutes.
3- In a separate bowl beat egg whites until soft peaks form. Add ¼ of the beaten egg whites into the chocolate mixture to loosen. Gently fold in the remaining egg white.
4- Divide the chocolate sauce into 6 ovenproof dishes (150 ml capacity). Top with chocolate mixture (3 rounded dessert spoons per dish). Slowly pour 1 tablespoon of boiling water over the back of a large metal spoon to cover each pudding. Place each dish on an oven tray.
5- Bake for 10 minutes at 180ºC, reduce temperature to 150ºC & bake for 15-20 minutes. Puddings should bounce back when pressed gently in the centre. Serve hot with berries.

Grilled Lamb Cutlets With Quinoa Tabouleh

Lamb Cutlets Ingredients:
- 6 small lamb cutlets
- ½ tbs Healthy Life Olive Oil
- 1 clove of garlic
- 1 teaspoon of lemon juice
- cracked black pepper.

Quinoa Tabouleh
- ½ cup quinoa
- 1 cup parsley, roughly chopped
- ½ cup fresh mint, roughly chopped
- 2 tbsp Healthy Life Sesame Seeds, toasted
- 1 cup fresh tomatoes, finely chopped
- 1½ tbsp Healthy Life Olive Oil
- ½ lemon juiced
- 2 cloves garlic, crushed

Way to make it:
1- Trim the fat from the lamb and brush each side with a mixture of olive oil, garlic, lemon juice and cracked black pepper. Set aside at room temperature.
2- Thoroughly rinse and drain the quinoa in cold water.
Quinoa Tabouleh
1- Place the quinoa in a pan with one cup of water and a pinch of sea salt and bring the water to the boil.
2- Reduce the heat to simmer, cover the pan and cook for 15 minutes, set aside to cool.
3- Combine the herbs, sesame seeds, and tomatoes through the quinoa.
4- Mix through the olive oil, lemon juice and garlic together and stir through the salad.

- Grill the lamb for 4 to 6 minutes each side depending on their thickness and how you like it and serve with the quinoa tabouleh.
Serves 2

Pizza Supreme

Ingredients:
1 tbsp white sugar
85 ml warm water
1 tbsp dry yeast
125 ml / ½ cup whole-wheat flour
125 ml / ½ cup all-purpose flour
2 tsp / 10 ml butter
2 tsp / 10 ml oil

Topping:
4 tbsp tomato paste
1 tomato, sliced
1 onion, sliced
60 gr mushrooms, sliced
60 gr salami, sliced
3 slices pineapple, chopped
12 black olives
6 anchovy fillets
225 gr mozzarella cheese, sliced

1. Dissolve sugar in water. Stir in yeast. Set aside in warm place until frothy.
2. Mix together flours. Cut in butter. Add yeast, liquid and oil. Mix until sides of bowl are clean.
3. Knead dough on lightly floured surface. Clean bowl. Lightly oil it and leave dough in it, covered, to rise until double in size.
4. Punch down dough. Knead until smooth. Pat dough into a 22 cm pizza pan. Brush with oil. Let stand for 15 minutes before baking.
5. To Prepare Topping : Spread pizza base with tomato paste. Arrange other topping ingredients over paste. Bake at 200ºC / 400ºF for ±30 minutes.

Salad with Walnut Mayonnaise

Ingredients:
3 tomatoes, diced
2 apples, diced
2 oranges, peeled and segmented
1 grapefruit, peeled and segmented
60 ml mayonnaise
1 tbsp sugar
1 tbsp cream cheese
1 tbsp chopped walnuts
Lettuce leaves to serve

Way to make it:
1. Combine tomatoes, apples, oranges, and grape fruit in bowl.
2. Blend or process mayonnaise, sugar, cream cheese and walnuts together. Pour over the salad ingredients. Toss well. Cover and chill thoroughly before serving.
Serve on a bed of lettuce. Mayonnaise may be served separately.

Spiced Fruit Salad

Serves 6-8

Ingredients:
425 gr tin pineapple chunks
425 gr tin papaya chunks
425 gr tin mango slices, cut into chunks
425 gr tin guava half, cut into chunks
2 cinnamon sticks, each 7,5 cm long
2 black cardamoms
5 whole cloves
7 black peppercorns

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.
2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.
3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.
4. Keep the pan covered until the syrup cools. ( if open some of the flavour will be lost ).
5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.
6. Arrange the mangoes on top, then put in the reserved papaya and guava.
7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.

Tomato & Chilli Buckwheat Pasta

Ingredients:
- 250g Natural Alternative Buckwheat Pasta
- 120g feta cheese.
- ¼ tsp dried chilli flakes
- 2 tbs olive oil
- 1 garlic clove, crushed
- ½ tsp caster sugar
- 1 cup basil leaves
- 1 punnet red cherry tomatoes

Way to make it:
1- Cook the pasta in a saucepan of boiling salted water until tender.
2- Add the feta to a bowl and sprinkle with chilli flakes, season with sea salt and pepper and lightly toss.
3- Heat oil in a frypan, add tomato and garlic and stir gently over medium heat.
4- Add sugar and cook for approximately 3 minutes.
5- Add to chilli feta mix.
6- Reheat the buckwheat pasta quickly in boiling water, drain, then toss with chilli feta and tomato mixtures.
7- Add basil leaves and serve.

Very Berry Organic Apple Crumble

Ingredients:
- 3 large apples
- 30g butter
- 150g sugar
- Pinch of cinnamon
- 40g blueberries
- 40g raspberries

Crumble:
- 100g Healthy Life Wholemeal Flour
- 100g Healthy Life Rolled Oats
- 100g butter
- 100g brown sugar

Way to make it:
1- Preheat oven to 200C
2- Peel, core and thickly slice the apples
3- In a pan heat the butter and than add apples and cook gently.
4- Stir through the sugar and cinnamon until the apples are softened. Remove from heat and gently stir through the blackberries and raspberries
5- Cut the butter into small pieces.
6- In a mixing bowl, combine the wholemeal flour, rolled oats, butter and sugar by rubbing the ingredients together until they form a course crumble.6. Pour the fruit into an ovenproof dish and spread the crumble evenly on top.
7- Cook for around 15/20 minutes until topping is browned. Serve with low fat ice-cream.

Warm Chicken & Cream Pasta Salad

Ingredients:
- 250g Natural Alternative Rice and Corn Penne
- 300g chicken breast fillets
- 1/4 cup olive oil
- 1/2 sliced brown onion
- 1 crushed garlic clove
- 150g chopped semi-dried tomatoes
- 1/4 teaspoon chilli flakes
- 200ml pure cream
- A pinch of ground nutmeg
- 50g baby rocket

Way to amke it:
1- Cook penne until tender in a saucepan of lightly salted boiling water. Drain.
2- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add chicken. Cook for 4-5 minutes or until cooked through. Remove from pan and allow to rest for 5 minutes. Thinly slice.
3- Heat remaining oil in frying pan over medium heat. Add onion. Cook until onion is soft. Add garlic, tomatoes, nutmeg and chilli. Cook for a further 2 minutes.
4- Add cream, stirring until mixture thickens.
5- Place pasta, chicken and rocket in a dish. Pour onion mixture over the top, toss to combine.