YMCA Healthy Living Magazine, powered by n4 food and health Winter 2019 | Page 10

NUTS FOR LIFE
Nuts for Life is an independent authority on the health
benefits of regular tree nut consumption. An initiative of
the Australian tree nut industry, Nuts for Life works closely
with health professionals, government and other
organisations to improve the nutritional reputation of nuts.
Learn more at www.nutsforlife.com.au
WONDERFUL WINTER RECIPES
MEDITERRANEAN CHICKPEA
AND NUT CAKES
Serves: 6 with 20g nuts per serve
These delicious vegetarian patties are
packed with healthy fats and flavour,
and make a great meal, accompanied
by a green salad. If you’re the saucy
type, serve with a simple yoghurt
dressing or chutney. Leftover nut cakes
also make a brilliant healthy snack!
¼ tsp mild paprika
½ tsp finely grated lemon rind
2 tbsp chopped flat leaf parsley
2 tbsp chopped mint
1 egg, lightly beaten
2 tbsp wholemeal plain flour
1 cup wholemeal breadcrumbs
Cooking oil spray
Lemon wedges to serve
Ingredients:
400g can chickpeas, rinsed and drained
½ cup roughly chopped toasted hazelnuts
½ cup roughly chopped toasted
almonds
½ tsp ground cumin
Method:
1 Preheat oven to 175°C.
2 Place the chickpeas, nuts, cumin
and paprika in a food processor or
blender, and blend until nearly
smooth.
3 Transfer mixture to a bowl and stir
through lemon rind, herbs, egg
and flour.
4 Use wetted hands to roll mixture
into
cakes,
then
dust
in
breadcrumbs. Spray with cooking
oil spray.
5 Bake the cakes for 20 minutes
until golden.
6 Serve with lemon wedges and
yoghurt/chutney if desired.
QUINOA HAZELNUT
PORRIDGE
Serves: 4 with 18g nuts per serve
This delicious recipe is gluten free and
suitable for vegetarians. The combination of
protein and carbohydrates in this porridge
are a winner for cold winter mornings - or
after school fuel.
Ingredients:
1 cup uncooked quinoa
3 cups water
1 tsp ground cinnamon
1½ cups skim milk
1 red apple, cored and chopped (skin on)
1 tbsp sultanas
½ cup roughly chopped hazelnuts
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YMCA HEALTHY LIVING MAGAZINE WINTER 2019
Method:
1 Place the quinoa in a saucepan
with the water and cinnamon,
and bring to the boil. Reduce
the heat and simmer, until the
quinoa has mostly absorbed
the water (approximately 15
minutes).
2 Leave to stand for a few minutes,
then add milk, apple and sultanas,
and cook over a low-moderate
heat until a thick, porridge
consistency is reached (about 5
minutes). Stir in hazelnuts and
serve immediately.