YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 10

CAROLINE TRICKEY, APD SKYE SWANEY, APD Caroline is a dietitian with a passion for food who runs cooking classes, writes cookbooks, and runs a private practice. Her focus is on plant-based nutrition, and she enjoys demonstrating how eating healthily can be quick, easy and delicious. Find out more at www.healthyhomecafe.com Skye has worked in a wide variety of different areas of nutrition, including at the Royal Children’s Hospital Melbourne (RCH), the Healthy Kids Association and in private practice. She is also a contributor to The Huffington Post. Learn more about Skye at https://shiftnutrition.com.au SPRING RECIPES: THAI FISHCAKES Method Makes: 14 Ingredients • 1 bunch coriander, including stalks and roots, washed well (reserve ½ cup of leaves for garnishing) • 2 tablespoons fish sauce • 2 tablespoons sweet chilli sauce • 2-3 kaffir lime leaves, deveined • ½-1 large Thai red chilli (a mild, not hot chilli), optional • 1 egg • ¼ cup (35g) gluten free cornflour • 500g firm white boneless fish fillets, coarsely chopped • 10 (60g) green beans, finely chopped 2-3mm wide • 1 tablespoon extra virgin olive oil or rice bran oil • 1 lime, cut into wedges, to serve • Sweet chilli sauce, extra to serve 1 Put coriander stalks, roots and some of the leaves into a food processor, process for 15 to 20 seconds until finely chopped. 2 Add fish sauce, sweet chilli sauce, kaffir lime leaves, chilli and egg to processor and process for 10 to 15 seconds more. 3 4 5 Then add cornflour and fish, process for 15 to 20 seconds until well blended. 6 7 Heat a frying pan over medium heat. When hot add oil, then the fish cakes 8 Serve garnished with reserved coriander leaves, lime wedges and extra sweet chilli sauce. Tip mixture into a bowl and stir the green beans through. Using a soup spoon, scoop out heaped spoonfuls and roll into a ball, then flatten slightly and place on tray (they can be made up to this point, then covered and refrigerated until you are ready to cook them). Cook for 3 to 4 minutes on each side, until lightly browned and cooked through in the middle. Note: to create a FODMAP version, simply make sure the sweet chilli sauce does not contain garlic. ONE-TRAY MEDITERRANEAN LAMB AND HALOUMI Serves: 2 Ingredients • 4 lamb chops or cutlets • 1 teaspoon mixed herbs • 1 small sweet potato, sliced into wedges (with skin on) • 1 zucchini, sliced • ½ red onion, sliced into wedges • 1 cob sweet corn, cut into 5 slices • 1 cup cherry tomatoes 10 • ½ capsicum (any colour), sliced • 50g haloumi, cut into 1cm slices • 2 tablespoons olive oil • 2 tablespoons chopped flat leaf parsley • 2 small wholemeal pita breads, to serve (optional) Yoghurt Sauce  • ½ cup natural yoghurt • 1 tablespoon lemon juice • 1 teaspoon finely chopped mint • Pinch of salt YMCA HEALTHY LIVING MAGAZINE SPRING 2017 Method: 1 2 Preheat oven to 200°C. 3 Sprinkle with mixed herbs and season with salt and pepper. 4 Bake for 15 to 20 minutes until lamb is well cooked, vegetables are soft and haloumi is lightly browned. 5 Meanwhile, make yoghurt sauce by mixing all ingredients together in a small bowl. 6 Divide lamb, vegetables and haloumi between two plates, top with yoghurt sauce and serve with pita bread. Arrange lamb cutlets, vegetables and haloumi onto a large, oiled oven tray.