Ingredients

• 420g (14.75 ounce) canned salmon, drained and flaked
• 2 eggs, beaten
• 1 small onion, diced
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil

Directions

1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Note: Instead of shallow frying the patties you can brush the patties and bake them in the oven at 180c until golden brown - about 20 minutes. 

When making for children - leave out the black pepper or use less. 

Salmon cakes - recipe and photo compliments from my friend Melina. Straight from her lovely kitchen to you with lots of love  ! 

Prep 20 m  Cook  15 m   
Ready In  1 h 35 m

​Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup minced onion
• 2 tablespoons minced red bell pepper
• 2 tablespoons minced celery
• salt and pepper to taste
• 1 tablespoon capers
• 1 1/4 pounds fresh wild salmon, coarsely chopped
• 1 Tablespoon mayonnaise

 

• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 pinch cayenne pepper
• 1 pinch seafood seasoning (such as Old Bay(R))
• 1 tablespoon bread crumbs, or to taste
• 2 tablespoons olive oil, or as needed

​Directions

1. Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
2. Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
3. Form salmon mixture into four 1-inch thick patties; sprinkle remaining bread crumbs over each patty.
4. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Adapted Recipe By: Chef John
https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/print/?recipeType=Recipe&servings=4&isMetric=false


By Chef John: "Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired."

​MIXED SEEDED CRACKERS
I love these crackers – protein packed and a great source of healthy fats.  You can vary the seeds according to taste but I love including a selection for texture and taste. The addition of nori provides essential minerals including iodine. These will keep in an airtight container for up to 1 week.  If you have a dehydrator you can dehydrate the crackers over night instead of baking in the oven.
 
 
Overview
Difficulty – Easy
Time – 15 mins preparation plus dehydrating time
Makes about 24 crackers


What’s good about it?
These delicious gluten free crackers are packed with protein and healthy fats thanks to the addition of flaxseed and the other seeds. Flaxseed are also a good source of soluble fibre making them useful for easing constipation – but always make sure you drink plenty of water alongside.
INSTRUCTIONS

1. Preheat the oven to 150C, gas mark
2. Place the pepper, sunflower seeds and flaxseed in a food processor and process to break up. Add the remaining ingredients and process again to combine.
3. Spread the mixture on to a teflex sheet or non-stick baking parchment on a baking tray. Shape into a rectangle and mark into 16 squares. Bake for 30-45 minutes until golden and crisp. Alternatively dehydrate overnight – flip over and dehydrate for another 8 hours until crisp

Did you Know?
You can vary the ingredients in these crackers – try using more chia seeds rather than flaxseed and increase shelled hemp seeds for a nutty taste.
INGREDIENTS
Makes 16 crackers

• ½ red pepper, chopped
• 75g / 3/4 cup sunflower seeds
• 150g / 1 cup flaxseed
• 1 tomato, chopped
• 60g /2 oz / ½ cup sundried tomatoes
• 2 tablespoons sesame seeds
• 2 tablespoons hemp seeds
• 1 nori sheet crumbled
• 1tsp sea salt
• 1tsp ground cumin
• 1tsp ground coriander
• pinch of cayenne pepper
• 1 garlic clove crushed
• Juice of ½ lemon

 

​This juice is light and tangy and a great way to rev up your metabolism and stimulate fat burning to help shift unwanted fat. 

Moringa contains all the essential amino acids needed by the body which are vital for supporting liver function and detoxification processes. It is also packed with antioxidants to help protect and nourish the skin. If you want to make this more sustaining you can stir in some collagen or gelatin powder too.


What’s the benefits ?
​A delicious light green juice – perfect for detox and getting rid of unwanted cellulite. 

Moringa oleifera, also known as horseradish tree, ben tree, or drumstick tree, is a small tree from India, Pakistan, and Nepal that has been used for generations in Eastern countries to aid conditions such as diabetes, heart disease, anaemia, skin and digestive disorders. A great source of vitamins A, C, and E; calcium; potassium; and protein.

1. Simply juice all the ingredients together then stir in the moringa powder and serve.
2. Best drunk immediately.
3. Optional: Add Ice !

Difficulty: Easy   Time:   5 minutes   Serves:  1

1 pink grapefruit, juiced
2 stalks celery
1/2 cucumber
handful of parsley about 20g
2 sprigs mint
½ tsp moringa powder  OR ½ mug strong moringa tea
 
Blend, pour over some ice and enjoy !
 
Variation:   Instead of Moringa powder – make a strong moringa tea by infusing moringa leaves or tea bag in ½ mug. Let cool. Add to the rest of ingredients, blend.  ​

This is a very easy cake to make which is moist and delicious !My friend Melina gave me the recipe and the photo of the cake is her creation ! For Sinners or special occasions - make a whipped cream coating. 

For sinners: whipping cream, 3 spoons coconut sugar icing, and 3 spoons of raw cocoa. + grated dark chocolate on the top. 

Ingredients

•  3 bananas, ripe
•  1/2 cup Plain Greek yogurt or goat's / sheep's yogurt
•  1/3 cup honey or carob syrup or maple syrup 
•  1 tsp vanilla extract
•  2 tbsp creamy peanut butter or any other nut butter 
•  2 eggs
•  1/2 cup Coconut Flour 
•  1/3 cup cocoa powder
•  1 & 1/2 tsp baking soda

Instructions

1. Preheat the oven to 175 C. 
2. Spray an 8 inch square pan with cooking spray.
3. In a blender, combine the bananas, Greek yogurt, honey, vanilla, and peanut butter. Blend until smooth, 1-2 minutes.
4. Pour the blended mixture into a mixing bowl. Add the eggs and mix in.
5. Add the flour, cocoa powder, and baking soda, mix until incorporated.
6. Optional: Add additional  1/2 cup of chocolate chips, or raisins and mix. You can sprinkle half of those on the top of the cake. 
7. Pour the cake into the prepared pan. 
8. Bake for 27-35 minutes or until a toothpick inserted in the center comes out clean.

Note: I used carob syrup as it is high in iron, potassium, calcium, magnesium, phosphorous and zinc. It is also a mild laxative - so helps combat constipation. 

The chocolate chips aren't necessary - the cake was delicious without. 

Vegan Version: You can use Coconut vegan yogurt and use chia eggs. 

Chia eggs

1 tablespoon Chia + 3 tablespoons water = 1 "egg" 
let sit for 3 minutes to become gelatinous 

2 cups almonds crushed
2 cups pitted soft dates
2 tbs raw cacao powder
¼ cup wheat germ
2 tbs ground flax seeds
 
Place almonds in food processor. Add the dates and pulse until finely chopped and the mixture begins to resemble a thick dough. Add the cocoa powder, wheat germ, and flaxseeds.

Process until blended.

​Line an 8 x 8 inch baking dish with grease proof paper. With wet hands, press the bar mixture into the dish. Cut into squares.  Place in the freezer for an hour. Remove from grease proof paper and enjoy ! 

Instead of the classic sandwich, these are great for packed lunches or a quick lunch or dinner. 

Ingredients

• 1 x  500-g pkg frozen spinach , thawed 
• 3 teaspoons olive oil , divided
• 1 bunch green onions chopped in thin slices, (white and green parts separated)
• 3/4 cup crumbled feta , divided
• 4 large whole-wheat tortillas
• 2 cups cucumber, chopped 
• 6 Cherry tomatoes , quartered
• 3 tbsp lemon juice , divided
• 3/4 cup yogurt (preferably goat's / sheep's) 
• 1 tsp lemon zest
• 1 tbsp chopped fresh dill or parsley or coriander 
• 1 small garlic clove , grated
• 1/4 tsp salt

​​​​​​

1. ​SQUEEZE spinach to remove liquid. Heat 1 tbsp oil in a large frying pan over medium. Add green parts of onions and cook until wilted, 2 min. Stir in spinach and cook until hot, 2 min. Transfer to a bowl and stir in 1/2 cup feta.​​
2. WIPE pan clean and return to heat. Place 1 tortilla in frying pan. Scatter quarter of spinach mixture over half the tortilla. Fold other half over filling. Cook, flipping halfway, until golden, about 2 min per side. Repeat with remaining tortillas and filling.
3. STIR cucumber, tomatoes, white parts of onions, 2 tbsp lemon juice, and remaining oil and feta in a large bowl.
4. COMBINE yogurt,  lemon zest, remaining lemon juice, dill, garlic and salt. Serve quesadillas with sauce and Greek salad.

​
Tip: You could prepare the spinach filling in advance or the night before for faster preparation. 

​Am sure you can make these with other vegetables like mushrooms, peppers, grilled zuchini or a mix. Use your imagination and create ! :))  

More variations... for a less salty spanakhopita you can mix 1/2 unsalted anari and 1/2 feta. 

These grilled shrimp skewers are shrimp marinated in garlic, lemon and herbs, then threaded onto sticks and cooked to perfection. Shrimp kebabs can be on your table in just 20 minutes, which makes them perfect for a busy night!

Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients 
450g large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley lemon wedges for serving

Instructions 
1. Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

2. Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

3. Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

4. Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.

5. Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

6. Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

7. Sprinkle with parsley and serve with lemon wedges.

Calories: 206kcal | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 1317mg | Potassium: 90mg | Vitamin C: 7.6mg | Calcium: 172mg | Iron: 2.7mg

​Recipe Compliments:  Sara Welch
Dinner at the Zoo https://www.dinneratthezoo.com/grilled-shrimp-skewers/ 2/2

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