YMCA Healthy Living Magazine, powered by n4 food and health (Summer 2016) | Page 8

DR JOANNA MCMILLAN, PhD APD

KERRIE HILL, APD
Kerrie is an Accredited Practising Dietitian who
believes in a non-dieting approach and having a
healthy relationship with food rather than
restrictive and depriving diets. You can learn
more about Kerrie at www.figureate.com.au or
n4foodandhealth.com

Having completed a Bachelor Degree in Science with
First Class Honours in Nutrition and Dietetics in
Scotland, Joanna moved to Australia in 1999 and won
a scholarship to complete her PhD with The University
of Sydney. She is the founder of Get Lean and a
regular on Australian television and radio. Learn more
at drjoanna.com.au or n4foodandhealth.com

RECIPES:

SUMMER FRUITS
BAKED PEACHES
Ingredients:
• 1 cup rolled oats
• 4 tbsp dried currants or any
other dried fruit of choice
• 2/3 cup fresh or frozen
berries
• 2 tablespoons shredded
coconut
• 2 tablespoons honey
• 2 tablespoons pumpkin
seeds
• 2 tablespoons olive oil
• 4 peaches
• Greek yoghurt

Method:

1
2

Preheat oven to 180°C.

3

Halve the peaches and remove the
stones. Then place peaches cut side up
on oven tray. Press the mixture into the
cavity of the peaches

4

Bake for 20 to 25 minutes or until golden
and tender.

5

Serve with Greek yoghurt and a sprinkle
of chopped pistachio nuts. 

In a bowl stir together oats, currants,
berries, coconut, pumpkin seeds, honey
and oil

PASSIONFRUIT
KINGFISH CEVICHE

Passionfruit is currently in season and the warm weather will produce sweeter, aromatic
fruit that grows at a prolific rate. Here, nutrition expert Dr Joanna shares a stunning
passionfruit dish, created by Sammy and Bella for Passionfruit Australia.
Serves: 4 

Ingredients:
• 4 passionfruit
• 1 long green chilli, seeds removed,
finely chopped
• 1 small clove garlic, crushed
• 2 pinches ground cumin
• Black pepper
• 2 teaspoons lemon juice
• 300g kingfish fillet
• ½ small red onion, thinly sliced
• 3 radishes, thinly sliced (optional)
• Coriander sprigs, to serve
• 300g kingfish fillet

8

Method: 

1

Halve the passionfruit and remove the
juice and pulp.

2

Mix with the chopped chilli, garlic,
cumin, pepper and lemon juice. Set
aside.

3

Remove skin and any bones from the
kingfish and slice into very thin slices (approximately 3mm wide).

4

Place in a non-metallic bowl and pour over the passionfruit mixture, lightly
tossing to coat.

5
6

Cover and refrigerate for 1 hour or until fish has become opaque.

7

Drizzle with remaining passionfruit mixture and sprinkle with
coriander sprigs. 

To serve, arrange the kingfish on a large serving platter with red onion and
radish (if using).

YMCA HEALTHY LIVING MAGAZINE SUMMER 2016