mediterranean feast

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The team were hungry and so I cooked up this healthy Mediterranean feast!

The fritters are made from Lupin: which are an awesome source of protein and grown all over Western Australia. Follow the link for more information about Lupin Foods and different recipes!

Lupin and Zucchini fritters

INGREDIENTS:

  • ½ cup dried lupin flakes
  • 1 cup ricotta cheese
  • 2 zucchinis, grated
  • ½ granny smith apple, grated
  • 2 eggs
  • ½ cup self-raising flour
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 2 cloves garlic, finely grated

METHOD:

  • Grate zucchini and apple into a colander; leave the water to drain away.
  • Boil the kettle and pour a cup of hot water over the dried lupin flakes. After about 2 min the flakes should absorb the water and swell.
  • Squeeze out any extra moisture from the zucchini and apple.
  • In a bowl, add all ingredients together and mix well. You’ll find it quite a wet consistency.
  • Drizzle about 2 table spoons of oil (olive oil/canola/coconut) in a frying pan a dollop a heaped table spoon of the mixture into the hot pan. Flatten slightly with a spatula and allow to cook for about 2 min. Flip over and cook the other side.
  • Serve with Roasted egg plant an sumac salad.

 

Roasted eggplant and sumac salad

 Preheat oven to 200’C

INGREDIENTS:

  • 1 medium sized eggplant
  • 1 red onion
  • 1 clove garlic
  • salt and pepper
  • ½ cup Greek yoghurt
  • ½ lemon
  • mint
  • chili (optional)
  • olive oil and balsamic vinegar
  • 2 teaspoons sumac
  • toasted almonds, chopped

 

METHOD:

  • Slice eggplant into circles and then quarters. Place in a bowl and sprinkle over and rub in salt to draw out the bitterness. Leave to stand for about 10/15min and then rinse off salt.
  • Slice the red onion into long thin wedges. Place veg in a baking tray and drizzle over olive oil, balsamic vinegar and seasoning. Bake in the oven at 200’C for about 20min or until golden brown.
  • Grate the garlic into the yoghurt and add the juice of the lemon, a pinch of salt and pepper and a teaspoon of balsamic vinegar.
  • Place the roasted veg on a serving plate, drizzle over the yoghurt dressing.
  • Sprinkle on sumac, mint, chilli and toasted nuts.

 

These dishes can be served in flat bread with a green side salad:

  • rocket and spinach mix
  • sliced avocado
  • feta cheese

 

 

Cacoa Protein balls

The team working on the Vision Van needed an energy booster and so I made this healthy snack for them

Ingredients:

1 cup pitted medjool dates/dried fig
1/2 cup walnuts
1/2 cup almonds
1/3 cup raw organic cacao powder
1/3 cup coconut milk
1/2 cup shredded coconut
1 tablespoon chia seeds
pinch of salt

Method:

Add all the ingredients together and mix in a food processor.
Divide the mixture up and roll into the size of a golf ball.
Roll the balls in shredded coconut.

Ceire’s Kitchen is back!

Ceire’s Kitchen is in the outback of Western Australia, and this time I’m travelling with a team of eye specialists (one of them being my husband, Angus!)

We are travelling on the Lions Outback Vision Van. This Vision Van is kitted out with the latest equipment and is travelling all over regional WA, treating patients. It’s for everyone and it’s for free!!

What am I doing? Im learning more about healthy eating because one of the biggest problems relating to blindness and vision loss is caused by diabetes… diabetes is effected by what you eat! Especially sugar! So I’ve come along for the ride – exploring this beautiful country, meeting locals and cooking healthy meals for the team and learning more about diabetes and eye health.

Follow the Lions Outback Vision on Facebook for regular updates, videos and healthy food recipes!

www.outbackvision.com.au

 

Our first video is up! Our first stop was in Katanning where we met an awesome woman, Beverly, who’s as passionate about healthy eating as we are! She’s growing her own veggies and her story is a brilliant example of how eating healthy is linked to diabetes management and good eye health… Next stop: Albany!