Very Mild Curry Powder

2 tablespoons coriander, ground
2 tablespoons cumin, ground
2 teaspoons paprika, ground
1 teaspoon fennugreek, ground
2 teaspoons tumeric, ground
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger, ground

Method:
Combine all ingredients and store in an airtight container.

Chilli Powder

1/2 cup paprika
1/2 cup cumin
1 1/2 tablespoons oregano
1 1/2 tablespoons garlic powder

Italian seasonings:
1 teaspoon majoram
1 teaspoon sage
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary

Method:
Combine all ingredients and store in an airtight container.  Use as a seasoning in stews or whatever you like.  Enjoy.

Baba Ganoush

1 large eggplant, sliced and fried in olive oil till golden on each side (even nicer fried in garlic olive oil)
1/4 cup tahini
2 cloves garlic
1/4 cup fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon salt

Method:
Blend all ingredients until smooth.  Enjoy as a dip or spread in gourmet sandwiches.

Corn and Zucchini Fritters

1 onion, chopped finely
1 cup frozen corn
1 zucchini, grated
1 - 1 1/2 teaspoons salt

Batter:
4 eggs, beaten
1 cup milk
1 1/2 - 2 cups of wholemeal flour

Method:
Combine all batter ingredients and then add the rest of the ingredients.  Spoon into oiled frypan and fry till golden brown on both sides.  Serve with salad or steamed vegetables.  Enjoy!  Serves 8. 

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!