Yummy Basil Pesto

1/4 cup pine nuts
1 1/2 cups fresh basil leaves
2 garlic cloves, halved
5 tablespoons of olive oil

Method:
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
When cool, place the pine nuts, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Omega 3 Rich Salad

6 large lettuce leaves (or 12 medium)
3 cucumbers
6 tomatoes
1 capsicum

Dressing:
2 teaspoons lemon juice
Salt to taste
3 Tablespoons Flaxseed oil (I recommend Melrose as it isn't bitter)

Optional:
Beetroot
Carrot

Method:
Cut up all ingredients and place in bowl.  Add the dressings and mix together.  If using beetroot, mix first then add beetroot.  After adding beetroot mix as little as possible.  Eat straight away, Enjoy. Note: If you want to eat the salad a bit later, add the dressing ingredients just before you serve it.

These days, people are getting plenty of Omega 6 but not enough Omega 3, so I made this recipe so that you would know a healthy recipe that you could use to implement more Omega 3 into your diet.  Happy Cooking!

Cashew Sauce

2 cups Cashews
1 Onion, roughly chopped
1 1/2 tsp Salt
3 shakes Tumeric (for colour)
Juice 1 Lemon (4-6 TBS juice)
2 TBS Healtheries Yeast Flakes
4 TBS Cornflour
4 cups Water

Method:
Place all ingredients in blender and blend till smooth.  Pour into double boiler to thicken, stir constantly.  Enjoy on toast with fresh tomato or use as an alternative to cheese on pizza or pasta.  Makes approximately two litres.

Rice Salad

1 cup basimati or long grain brown rice, freshly cooked (makes 2 cups cooked and cook according to the instructions on the packet)
shredded cos lettuce, as much as you want
5 large rocket leaves, finely chopped
3-6 spinach leaves, finely chopped
1 red capsicum, diced
2 lebanese cucumbers, diced
1 avocado, diced
1/2 lemon, juiced
3 TBS flax seed oil or 1 TBS olive oil
Salt to taste

Method:
Combine all ingredients and serve.  Enjoy!

Ricotta Cheese Patties

1 cup rice, cooked (2 cooked)
500g ricotta cheese
1 onion, finely chopped
1 1/2 TBS stock powder
2 tps mixed herbs
2 TBS parsley, chopped
Bread crumbs to coat

Method:
Mix all ingredients, shape into patties and coat with bread crumbs.  Fry till golden brown,  Enjoy!