Many of us know how time-consuming and stressful planning meals can be.
Check out these three energizing and nutritious recipes straight from the kitchens of our nutrition and naturopathy students. They are quick, easy and healthy.
Lisa Bakker is a third-year Naturopathy student at Southern School of Natural Therapies (SSNT) and her inspiration for this salad was actually from her 12-year-old daughter, Jas! The family makes salads like this often, using local and seasonal ingredients, or just whatever is in the fridge.
½ bunch of spinach / mixed greens
½ pomegranate seeds
½ round Bree cheese, sliced
1 avocado, sliced
1 punnet blackberries
300g peeled cooked prawns
1 piece of salmon cooked and flaked (can use smoked salmon)
4 eggs boiled and then quartered
Optional extra: handful macadamia nuts, crushed
- Layer the bottom of platter with spinach/ mixed greens.
- Place the other ingredients on top
- Serve with a squeeze of lemon and olive oil or a light balsamic dressing.
Melinda Bald, a final year nutritional medicine student at Southern School of Natural Therapies put together these mouth-watering healthy recipes. You could try the Rainbow Salad for lunch and save a Bliss Ball for a healthy afternoon snack.
Alongside her studies, Melinda works as a Health & Wellness Coordinator in preventative health at a health insurance company. Melinda is passionate about how to make ‘food as medicine’ accessible to people – by giving them the knowledge and tools to make it achievable.
Melinda developed her love of home cooking thanks to her Nanna, who prepared amazing food using fresh produce picked from her own garden. Follow Melinda on her Instagram page for more nutritious recipes: @thepassionatenutritionist
1 cup shredded red cabbage
1 cup snow peas
2 handfuls rocket
Handful goji berries, sunflower seeds and pepitas
1/4 cup tahini
1 tbsp maple syrup
1/2 lemon, juiced
Hot water to thin (around 2 tbsp)
- To prepare salad: shred carrots, beetroot and cabbage and place in large bowl.
- Slice up snow peas and add to salad, along with rocket; mix to combine.
- Toast seeds in a dry frying pan and set aside.
- To prepare the dressing mix all the ingredients well and then mix in salad ingredients
- Sprinkle salad with seeds and goji berries and enjoy!
Tahini & Brazil Bliss Balls
100g Brazil nuts
1/2 cup desiccated coconut (plus extra to roll balls in)
6 Medjool dates
1/2 cup tahini
1 scoop good quality protein powder (can omit if you don’t have it)
2 tablespoons cacao powder
2 tablespoons rice malt syrup
1 tablespoon coconut oil
- In a high powered blender, pulse the nuts until in large chunks.
- Add remaining ingredients and blend until broken down and combined.
- Roll mixture into balls and coat with extra desiccated coconut.
- Refrigerate or freeze, then enjoy!
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