Recipe by Ella McGeady and Caitlin Mcknight
This recipe is does not use any meat and instead gets its protein from dairy and eggs. It is also super high in fiber which is an essential part of our diets and which is not found in animal products. This high fiber and nutrient content balances out the higher levels of fat which are found in dairy and eggs.
This recipe tastes great because of the wide range of vegetables and textures. Not only does the quiche have a yummy crunchy base to go with the creamy filling but the salad is also made up of mostly raw ingredients which are ‘cooked’ by the dressing rather than by heat which keeps them crunchy and doesn’t destroy any vitamins.
2 cups of roast pumpkin (cut into 6cm length pieces)
100g feta cubed
1 cup sliced spinach
3 TBS basil pesto
1 cup grated cheese
1/3 cup self-raising flour
1 ½ cups milk
1 onion diced
- Preheat oven to 180 degrees and grease a quiche tin.
- Sweat onions in a small frying pan at medium heat (don’t brown them).
- Combine cheese, milk, eggs and onion into a bowl then sift in flour (make sure it’s not lumpy).
- Spread roast pumpkin, feta, pesto and spinach at the base of dish.
- Pour the base mixture over top of the vegetables and cook for 40-45 mins or until puffed and golden. Can be served warm or cold.
Citrus And Winter Greens Salad by Greg Perez
- 1 clove garlic
- ¼ cup fresh parsley(10 g), chopped
- ¼ cup Shallots (25 g), chopped
- ¼ cup apple cider vinegar(60 mL)
- 2 tablespoons honey
- ¼ cup orange juice(60 mL),
- 1 tablespoon dijon mustard
- 2 tablespoons tahini
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups tuscan kale(300 g), thinly sliced (1 bunch)
- 1 cup red cabbage(100 g), thinly sliced
- 1 large fuji apple, cored and thinly sliced
- 1 cup brussels sprouts(115 g), thinly sliced (4 ounces, 115 G)
- 3 oranges
- ¼ cup pumpkin seeds (30 g), toasted
See video below for method!