Category Archives: lunch

Corn & Mango Salsa with Black Beans


  • 2 corn cobs
  • 1 small Lebanese cucumber
  • 1 mango
  • 1 avocado
  • 1 red onion
  • 1 small tin of black beans (drained and rinsed)
  • 1 long red chilli (seeded)
  • 1/2 red capsicum
  • Large handfuls of coriander and mint
  • Olive oil
  • Lime juice
  • Salt to taste


  1. Steam the corn then allow to cool before slicing off the kernels into a salad bowl
  2. Dice the mango, avocado, cucumber and capsicum and add to the salad bowl
  3. Finely dice the onion and chilli and add to the salad bowl followed by the black beans
  4. Add a large handful of roughly chopped mint and coriander then dress with a squeeze of lime juice, salt to taste and a splash of olive oil 

Simple, fresh, vibrant, seasonal and an easy accompaniment to any grilled meats. It doesn't need much dressing as the quality ingredients are full of flavour. Enjoy.




Cauliflower, Spinach & Rocket Salad with Minted Tahini & Yoghurt Dressing

Mad about salads and constantly creating interesting ways to eat a variety of veggies, this salad works with any accompaniment.  I make large quantities to feed a family of four and have the leftovers for lunch the next day.


  • 1/2 large or 1 small cauliflower
  • 3 Large handfuls of spinach and rocket leaves
  • Sprinkle of cranberries
  • Handful of cashew nuts
  • 1/2 red onion sliced
  • 1 avocado cubed

Ingredients for Tahini and Yoghurt Dressing:

  • 1/4 cup of Organic hulled tahini paste
  • Approximately 3 tbsp of natural sheeps milk yoghurt
  • Zest of 1/2 lemon and juice  
  • Large handful of chopped mint
  • 1 small clove of garlic smashed to form a paste
  • Salt to taste


  1. Break the cauliflower into florets and steam till tender. Once cooled add the rest of the ingredients into a large salad bowl.
  2. Make the dressing!  Mix the tahini and yoghurt first then add the remaining ingredients to suit your taste. Adjust the quantities of yoghurt and lemon juice to achieve a smooth, creamy consistency and then stir some through the salad with some extra on the side.


  • Add freshly chopped coriander or dill
  • Add a touch of saffron to the dressing




Saucy Balls

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This dish will put smiles on the faces of everyone in your family. It's economical, freezes well for quick leftovers, is comforting, warm and a great way to hide veggies from fussy eaters.

Serve as a tapas with olives, cold pickled veggies and warm chunks of spelt bread as sides.

As a main meal, try serving it with any of lemon infused couscous, steamed broccoli and snow peas, dukkha green beans, red rice and broccoli salad or my cumin and kale rice.


Good stuff.

Saucy Balls

Saucy Balls

  • 1kg lean pork mince (organic and grass fed preferably)
  • 1kg lean beef mince
  • 1 tablespoon of Psyllium husk or small handful of spelt bread crumbs
  • 2.5 large red capsicums
  • 2 x 400g tins of tomato
  • zest of 1 orange
  • Olive oil


  • 2 fresh bay leaves
  • 6 large cloves of garlic
  • 2 brown onions
  • large handful of Italian parsley
  • 3 sprigs of thyme

Dry Spices

  • Spanish smoked paprika (less than a teaspoon/scant teaspoon)
  • 1/2 to 1 teaspoon of cumin powder
  • 1/2 to 1 teaspoon of coriander powder
  • 1/2 teaspoon of cinnamon powder
  • Sea salt
  • Pepper


1. Get your passata ready for the balls.

  • De-seed and roughly slice the two red capsicums into strips.
  • Peel and slice one brown onion into thick slices.
  • Add both to a saucepan with a dash of olive oil, bay leaves, salt and three bashed garlic cloves (peeled but left whole).
  • Lightly sauté until veggies start to soften then cover with a lid and cook on a low heat until veggies are very soft and start to look like jam.
  • Add both tins of tomato, season and cook over a low heat until the sauce thickens.
  • Allow to cool then whiz your sauce (passata) in a blender. Adjust seasoning to taste.

2. Balls up!

  • Add three peeled garlic cloves, parsley and thyme, one onion and the orange zest in a food processor and pulse until finely chopped.
  • Place in a bowl with the pork and beef mince, ALL of the Dry Spices including salt and pepper, egg and spelt bread crumbs (or Psyllium husk)
  • Mix well with your hands.
  • Roll into 4cm balls and chill for 20minutes.

3. Apply heat.

  • Heat olive oil in a pan and sauté the balls in batches until browned, then return all the balls to a saucepan
  • Add about 1/3 of the sauce and continue cooking on a low to medium heat until the balls are cooked through.
  • Gently stir through the remaining sauce and serve with freshly grated Manchego cheese scattered on top (optional).

Also delicious with Spanish black olives and a touch of chilli.


Sweet Carrots & Beets with Apple Cider Vinegar & Honey

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Sweet carrots and beetroots is delicious in wraps, and healthy burgers.


  • 2 carrots
  • 1 large beetroot
  • Large handful of fresh mint leaves
  • Apple cider vinegar with honey
  • drizzle of macadamia oil (optional)


  1. Wash the veggies and grate long strips using a mandolin into your salad bowl
  2. Stir in roughly chopped mint leaves
  3. Drizzle over apple cider vinegar with honey and mix

That's it! So easy, no cooking required as this is a raw veggie salad. Allow the salad to sit for a while before serving. The cider will cook (macerate) the veggies and intensify the flavour.

Red Rice and Broccoli Salad with Cranberries

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Red rice is another example of a low GI unhulled or partially unhulled grain with a nutty flavour and a high nutritional value. Served warm or cold, this dish has been one of favourites lately because it's filling and versatile.

Red Rice & Broccoli with Cranberries

Red Rice & Broccoli with Cranberries


  • Red rice (available from your local Health Food stores, Organic Grocers or speciality delis and supermarkets)
  • 1 small onion finely diced
  • 1 clove of garlic crushed into a paste with a little salt
  • 1 fresh bay leaf (optional)
  • 1/2 - 1 teaspoon of cumin seeds
  • Broccoli
  • Handful of Dried cranberries
  • Olive Oil


  1. Cook the red rice according to packet instructions, drain, fluff up and set aside.
  2. Steam the broccoli in small florets and set aside.
  3. Gently pan fry the onions, garlic and cumin seeds in a little olive oil with the bay leaf until the onions have softened - don't burn the cumin!
  4. Add the cooked rice to the saucepan then the broccoli and cranberries and stir through. 

That's it! So simple and really tasty. Adjust olive oil and seasoning to taste.

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