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2 clove garlic, crushed

40g tahini paste

120g natural yoghurt

2 large eggplants

2 T lemon juice


¼ cup parsley, chopped roughly, to serve

Paprika, to serve


Preheat oven to 220 degrees. Pierce the eggplants all over with a skewer. Roast in oven for 50 minutes or until soft. Remove from oven and let cool. Peel.

Place eggplant, yoghurt, tahini, garlic and lemon juice into a food processor. Season. Sprinkle with paprika and parsley to serve.

Pumpkin, spinach and hazelnut salad


1kg kent pumpkin, cut into pieces, skin on

¼ cup greek-style yoghurt

½ tsp paprika

100g baby spinach leaves

¼ cup hazelnuts, toasted, rough chopped.


Preheat oven to 180 degrees. Place pumpkin in a single layer, on a large baking tray. Spray with olive oil. Bake for approx. 25 minutes. Until tender and golden.

Meanwhile, mix together yoghurt, paprika and 2 tbsp water to form a smooth sauce.

Arrange pumpkin on a large platter with spinach and hazelnuts. Drizzle over sauce.

Parsnip Fries


3 Tablespoons peanut butter or almond butter

1 Tablespoon olive oil

3 Parsnips, peeled and cut into thin sticks

Salt, to taste


Preheat the oven to 200 degrees and line a baking tray with baking paper.

Mix the nut butter, oil and salt. Add the parsnip and toss with your hands to coat.

Place on the baking tray and bake for approx. 45 minutes or until crisp. Serve immediately.

Quinoa Salad with Fetta


500ml water

1 cup quinoa, rinsed and drained

2 bunches asparagus

1 large red capsicum, roughly diced

75g crumbled fetta

¼ cup pomegranate (seeds only) Use sunflower seeds as a substitute

4 shallots, thinly sliced

2 T fresh parsley

1 ½ T fresh lemon juice

2 t rice malt syrup

2 t olive oil

1 t sweet paprika

100g baby rocket leaves


Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Place lid on and simmer on lowest heat for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside

Meanwhile, fry or chargrill the asparagus in a bit of olive oil or ghee for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, fetta, pomegranate, shallots and parsley to the quinoa.

Whisk the lemon juice, syrup, oil and paprika in a small bowl until well combined. When ready to serve, add the dressing and the rocket to the quinoa mixture. Season with pepper and toss to combine.

Plum crumble with spelt flour

(Serves 4-6)


For the Crumble:

  • ½ cup spelt flour

  • ¼ cup Natvia or Stevia

  • 50g cold butter

For the Plums:

  • 750g or 10 large red or black plums

  • 1 teaspoon cinnamon

  • 1 tablespoon rice malt syrup

  • 2 teaspoons coconut oil

To serve:

  • Whipped cream


Preheat oven to 170 degrees

To make the Crumble:

  1. Place flour, sugar or natvia and butter in a bowl. Rub together with your fingers until rough crumbs form. Place in the fridge while you prepare the base.

For the base:

  1. Wash plums, pat dry and cut into quarters, removing the stone. Set aside.

  2. Melt the coconut oil and mix with the rice malt syrup. Add cinnamon and pour over the plum quarters.

  3. Place plum quarters, skin-side down in a baking dish. Sprinkle over with the crumb mixture and bake on the middle rack of the oven for 45-50 minutes.

  4. Once ready, remove from the oven and serve warm with cream.

Creamy Pasta Sauce


6 large mushrooms

2 rashers bacon

2 cloves garlic

Handful of baby spinach

1 onion

2 Tablespoons sour cream

1 Tablespoon butter


1. Chop onion, garlic, mushrooms and bacon

2. Saute onion, garlic and bacon.

3. Add mushrooms and 1 Tablespoon butter. Saute until soft. Add baby spinach, stir until wilted (1min).

4. When ready to serve, add 2T sour cream and 1T pasta water and stir well.

5. Serve with pasta

For more healthy recipes and hints why not try a foodhealth RE-program.

Tomato based pasta sauce


1 tin of crushed tomatoes

2 cloves of garlic

1 onion

Fresh herbs (basil, coriander, oregano or sage)


1. Chop onion and herbs. Crush garlic.

2. Saute for 3-4 minutes until onion is soft.

3. Add tinned tomatoes. Simmer for 5 minutes. 3. Add chopped herbs and simmer for another 5 minutes and serve.


If you have fresh tomatoes that you need to use up, chop them roughly and add to sauce.

If you are adding minced meat, place it into the pan after step 2 and fry until browned before continuing to the next steps.

If you use basil, only cut through the leaves once to avoid them going black, or better still, just pull leaves apart with your fingers.

For more healthy recipes and hints why not try a foodhealth RE-program.

#freerecipes #healthyrecipes #eggplant #pumpkin #parsnip #plums

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