YMCA Healthy Living Magazine, powered by n4 food and health YMCA SUMMER 2020 | Page 16

NUTS FOR LIFE
HEIDI SZE, APD
Nuts for Life inspires people to enjoy a healthy handful
of nuts everyday, by educating them on the health
benefits of regular nut consumption. An initiative of the
Australian tree nut industry, they also work closely with
health professionals, government, and other bodies to
improve the nutritional reputation of nuts. Learn more at
www.nutsforlife.com.au
Heidi Sze is a mother, writer and dietitian, specialising
in pre and post-natal nutrition. She lives on the
Mornington Peninsula with her husband and two
children. On her blog, Apples Under My Bed, Heidi
writes about everyday life, reflections on motherhood
and the recipes that nourish her family. Learn more at
applesundermybed.com
WONDERFUL SUMMER RECIPES
FENNEL AND TOMATO SALAD
Serves: 2 along side some grilled fish
This simple side is an amazing side dish for a summer barbeque. Note: Use the best
produce you can find, as this will influence the overall deliciousness of the salad. If
you don’t have mixed dried herbs, you can substitute dried oregano.
Ingredients
Method:
1 fennel bulb
1/2 punnet good quality, sweet cherry
tomatoes or 1 plump, vine-ripened tomato
1/2 tablespoon white wine vinegar
1 tablespoon good quality extra virgin
olive oil
A scattering of mixed dried herbs (a mix
of oregano, basil, parsley and thyme)
Sea salt and freshly cracked black pepper
Sliced olives (optional)
1 Thinly slice the fennel, wash it to
remove any dirt, then dry it and
place in a bowl. Pour the vinegar
over the fennel and let it sit for 10
or so minutes.
2 Chop the tomatoes and place on
top of the fennel. Add olives if
using. Drizzle the oil, then season
to taste with the herbs, sea salt
and pepper.
LAMB AND PINE NUT KOFTAS
WITH BRAZIL NUT HUMMUS
Makes: 8 kofta and 2 cups/12 serves of hummus
This aromatic kofta dish can be cooked in the oven or on the barbeque,
and is perfect with fresh salad and pita, for an easy summer dinner.
Ingredients:
Kofta:
500g lamb mince
½ teaspoon ground cumin
½ teaspoon ground coriander
Freshly ground black pepper
2 tablespoons (20g) pine nuts, toasted
¼ cup chopped flat leaf parsley
Brazil nut hummus:
1 cup (150g) Brazil nuts, toasted,
roughly chopped
400g can chickpeas, rinsed and drained
1 teaspoon ground cumin
Pinch garlic powder
1 tablespoons dehulled tahini
2 teaspoon lemon juice
¾ cup water
Method
1 Preheat the oven to 180°C, and line a baking tray with
non-stick baking paper (or fire up the barbeque).
2 Place all the kofta ingredients in a large bowl, and mix
with hands until fully combined, then shape into 8 oval
sausage shapes and place on the baking tray.
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YMCA HEALTHY LIVING MAGAZINE SUMMER 2020
3 Spray with a little oil and bake until cooked through and
golden (about 20 minutes).
4 Place all hummus ingredients in a food processor or
blender and blend together until just smooth.
5 Serve two kofta per plate with a portion of hummus,
warmed flatbread and seasonal salad items of your
choice.