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Original recipe Makes 4 servings Ingredients 1 tablespoon olive oil 1 pound 85/15 ground beef 1 pound ground pork 2 teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground oregano 1 teaspoon red pepper flakes 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint leaves ¼ cup finely diced red onion ¼ teaspoon black pepper 4 cloves fresh garlic, finely minced Directions Preheat oven to 180 degrees. Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined. Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil. After all of the meatballs have been rolled and placed on the sheet pan, bake them at 180 degrees for 15-20 minutes or until the internal temperature reaches 72 degrees. While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve. When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy! Notes: Serve with a fresh salad of mixed greens, sliced capsicum, tomatoes, and crumbled feta cheese.

Original Recipe Ingredients ½ cup diced seedless cucumber 2 cloves fresh garlic ½ cup fresh dill 1 cup Greek yogurt Juice of one lemon salt (to taste) Directions Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.

Original Recipe Ingredients ½ cup standard grade flour ⅓ cup white sugar ⅔ cup finely desiccated coconut ¾ cup rolled oats 50g butter 1 Tbsp golden syrup ½ tsp baking soda 2 Tbsp boiling water Directions Preheat the oven to 180˚C. Line a baking tray with baking paper. Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.

Original Recipe Difficulty: Very easy Prep time: 10 min Cook time: 20 min Serving: 4 people Cost: Low Ingredients Chicken breast 1 lb (700 g) 1 Leek (100 g) Cashews 1 cup (100 g) Garlic 1 clove Ginger 1 tbsp (10 g) Rice flour ⅔ cup (80 g) Extra virgin olive oil 2 tsp (10 g) Water 4 tbsp (60 g) Soy sauce 3 tbsp (50 g) Fine salt to taste Directions Toast the cashews in a pan on high heat, then set the cashews aside. Rinse the leek then slice thinly, then set aside. Finely chop the garlic and ginger, then set aside. Cut the chicken into cubes, mix with the rice flour in a bowl, then shake out the excess flour. Heat olive oil on a low temp, add the garlic and ginger, then the chicken. Brown the chicken for a few minutes then add the soy sauce, the leek, and the water. Simmer until the water has reduced and the leek is soft—about 10 minutes. Add the cashews and salt to taste (keep in mind the soy sauce is salty!) Serve hot! Notes Does not freeze well Last in the fridge for a few days It tastes good but isn’t much to look at

Original recipe Ingredients Cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 ½ teaspoons ground cinnamon 1 ¼ cups (295 ml) olive oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans 1/2 cup (65 grams) raisins Icing ...