INGREDIENTS:

• 1 Middle Eastern-style flatbread or pitta
• 4-5 falafels (see below)
• 4-5 slices avocado small handful of parsley, coriander and mint leaves
• ½ lime, juiced generous drizzle of sriracha For the tahini sauce
• 75ml natural yogurt
• ½ tbsp tahini
• ½ lemon, juiced
• 1 small garlic clove, crushed pinch of ground cumin

INSTRUCTIONS:

1. For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl.
2. Warm the flatbread in a dry frying pan – around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the falafel and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy.

SERVINGS: 2
PREPRATION TIME: 05 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS

INGREDIENTS:

• 2 Cups Pasta Fettuccine
• 5 tbsp Cream
• 1 tsp Garlic, chopped
• 2 tsp Olive oil
• 1 tbsp Capsicum red
• 1 tbsp Capsicum yellow
• 1 tbsp Broccoli
•  Olives
•  Oregano seasoning
•  Chilli Flakes
• 1/2 tsp Parsley, chopped according to taste Salt
• 1/2 Black pepper (crushed)

INSTRUCTIONS:

1. Boil the pasta as per the instructions printed on the packet. Then strain pasta and let it cool.
2. Heat a pan and pour olive oil on it till it’s slightly warm. Add chopped garlic and vegetables and saute for a minute.
3. Add fresh cream, salt and pepper and then toss in the fettuccine pasta. Cook for about two minutes.
4. Transfer into a serving dish and garnish with Parmesan cheese, olives and chopped parsley.

Tip:

1. You can use cheddar cheese instead of Parmesan cheese.
2. Add oregano seasoning and chilli flakes if you like

SERVINGS: 6 ROLLS
PREPRATION TIME: 15 MINS
TOTAL TIME: 15 MINS

INGREDIENTS:

• 6 sheets sushi seaweed aka Nori Sheets
• 1 batch prepared sushi rice aka Hakumaki Rice
• 1/2 lb sushi-grade raw salmon or desired raw fish of choice
• 4 oz cream cheese sliced into strips
• 1 avocado sliced
• Soy sauce for serving
• Sushi Mat for preparation
• Chop Sticks for eating

INSTRUCTIONS:

1. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
2. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.

NUTRITION:

Calories: 190kcal, Carbohydrates: 11g, Protein: 10g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 92mg, Fiber: 2g, Sugar: 1g

SERVINGS: 2
PREPRATION TIME: 05 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS

INGREDIENTS:

• 2 Cups Pasta Fettuccine
• 5 tbsp Cream
• 1 tsp Garlic, chopped
• 2 tsp Olive oil
• 1 tbsp Capsicum red
• 1 tbsp Capsicum yellow
• 1 tbsp Broccoli
•  Olives
•  Oregano seasoning
•  Chilli Flakes
• 1/2 tsp Parsley, chopped according to taste Salt
• 1/2 Black pepper (crushed)

INSTRUCTIONS:

1. Boil the pasta as per the instructions printed on the packet. Then strain pasta and let it cool.
2. Heat a pan and pour olive oil on it till it’s slightly warm. Add chopped garlic and vegetables and saute for a minute.
3. Add fresh cream, salt and pepper and then toss in the fettuccine pasta. Cook for about two minutes.
4. Transfer into a serving dish and garnish with Parmesan cheese, olives and chopped parsley.

Tip:

1. You can use cheddar cheese instead of Parmesan cheese.
2. Add oregano seasoning and chilli flakes if you like