Recipe of the Month: Lebanese Lamb Skewers

Lebanese Lamb Skewers
This marinade caramelises really nicely on the grill. You could also use the marinade on duck, or any cut of lamb. If you use wooden skewers, soak them in cold water for 2–3 hours to prevent them from burning when cooking under the grill or on the barbecue. You can buy baharat which is a Lebanese spice blend from Middle Eastern stores

Makes 12 skewers
1 kg (2.2 lb) lean lamb leg meat, cut into large cubes (you need 36 pieces of meat 2.5 cm/1 inch)

Marinade
3 tablespoons red wine
1 tablespoon pomegranate molasses
1 teaspoon baharat

Salad
1 cucumber sliced
1 onion sliced
1 tomato sliced

Fresh herbs of choice

Method
Combine the diced lamb with the marinade ingredients in a bowl and mix thoroughly. Cover and leave to marinate for at least 2 hours in the fridge. Heat a grill, barbecue or griddle pan to medium-high. Thread 3 pieces of lamb on each skewer and cook for 2 minutes on each of the 4 sides, then rest for 5 minutes before serving. The lamb should be pink and tender, but you can adjust cooking time for personal preference. Serve with on a bed of freshly sliced veggies such as Onion, Tomato, Cucumber and fresh herbs. Drizzle the fresh salad with OptOmega.

Recipe of the Month

Healthy Salmon Salad (Serves 4)

Ingredients

200g smoked or cooked salmon, flaked

1 tbsp OptOmega or olive oil

Juice of ½ lemon

1/2 cup black olives

4 hard-boiled eggs, peeled and quartered

2 1/2 cups baby salad potatoes, cooked, cooled and halved

1 cup cherry tomatoes, halved

Lettuce or other salad leaves, washed and torn

3/4 cup fine beans, cooked and drained

Small can anchovy fillets (optional)

Cooking Instructions

Whisk the oil and lemon juice together, add salt and pepper. Put all other ingredients into a large bowl. Mix in the dressing.

Recipe of the Month

Healthy Chocolate Cake Recipe

1 cup soy milk3/4 cup cocoa powder (try Organic Pure Raw Chocolate Powder from http://www.powersuperfoods.com/)

1 cup unsweetened applesauce

1 tablespoon vanilla extract

2 cups whole wheat flour

1 cup raw sugar or rapadura (evaporated sugar cane juice available in some health food stores)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

4 egg whites (large), at room temperature



1. Preheat oven to 350 degrees. Prepare a cake pan.

2. Heat the soy milk in a medium size saucepan until barely simmering. Remove from heat and whisk in the cocoa until thickened and almost smooth (some tiny lumps will remain). Let stand 2 to 3 minutes. Whisk in the applesauce and vanilla extract.

3. Mix the flour, 3/4 cups of the raw sugar, the baking powder, soda, and sea salt in a large bowl.

4. Beat the egg whites in a medium size bowl with an electric mixer until thick and foamy. Gradually beat in the remaining 1/4 cup of raw sugar and continue beating until stiff peaks form when the beaters are lifted.

5. Pour the cocoa mixture over the whole wheat flour. Stir just until blended.

6. With a spatula, gently stir about a quarter of the egg whites into the whole wheat flour mixture. Fold in the remaining egg whites until no white streaks remain. Pour into the prepared pan.7. Bake for 25 to 30 minutes. Garnish with your favorite fresh fruit..

Recipe of the Month

Fish and Chunky Sweet Potato Chips

Serves 4

Ingredients
• 4 large sweet potatoes cut into chunky wedges
• 4 x firm fish steaks (Tuna, swordfish, blue eyed cod)
• 2 tablespoons sesame seeds
• Sea salt and black ground pepper
• Cooking spray

Par boil the sweet potato the drain and spread over a baking tray and cover lightly with cooking spray. Bake in the oven for 25-30 minutes or until golden brown.
Season the fish steaks with salt and pepper and cover both sides with sesame seeds. Heat a non-stick frying pan sear on one side until golden brown then turn and leave until just cooked through.

Serve with sweet potato chips and a fresh side salad.

Recipe of the Month

Roast sweet potato, green beans and avocado salad - with honey soy dressing & toasted almonds

Ingredients
2 large sweet potato, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
1 tablespoons olive oil
salt and freshly-ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes (or replace with roast eggplant for a lower fat alternative)Sprinkle of flaked almonds or chopped macadamias, toasted

Dressing
1 tablespoon honey
2 tablespoons soy sauce
¼ cup olive oil or OptOmega

Method
Preheat the oven to 200°C. Line baking tray with non-stick baking paper. Place the sweet potato, cumin and olive oil on the tray and toss to coat. Roast sweet potato in preheated oven for 20-25 minutes, tossing occasionally, until cooked through and coloured on the edges. Place in a large serving bowl.

Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl. Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.

Recipe of the Month

Healthy Salmon Salad (Serves 4)

Ingredients

200g smoked or cooked salmon, flaked

1 tbsp OptOmega or olive oil

Juice of ½ lemon 1/2 cup black olives

4 hard-boiled eggs, peeled and quartered

2 1/2 cups baby salad potatoes, cooked, cooled and halved

1 cup cherry tomatoes, halved

Lettuce or other salad leaves, washed and torn

3/4 cup fine beans, cooked and drained

Small can anchovy fillets (optional)

Cooking Instructions

Whisk the oil and lemon juice together, add salt and pepper. Put all other ingredients into a large bowl. Mix in the dressing.