Closebourne Village Healthy Lifestyle Expo Recipes Day 1

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Turmeric Tea

Anti-inflammatory – great for arthritis


2 cups water

1tsp ground turmeric

1 tsp grated ginger or ground

1 tsp cinnamon

2 Tbs lemon juice

1 Tbs honey

Pinch cayenne pepper – optional


  1. Over a medium heat bring water, turmeric, ginger and cinnamon to the boil, reduce heat and simmer for 20 minutes.
  2. Take off heat and add lemon juice and honey to taste.


Salmon with roasted beetroot and quinoa salad

Anti-inflammatory, antioxidant rich recipe.




  • 2 x 200g Salmon fillets (skin on) boneless
  • 1 Tbs coconut oil
  • Sea salt & pepper


  • 1 clove garlic, minced
  • 1/2 red onion, sliced
  • 1 cup quinoa
  • 2 cups chicken stock


  • 2 medium sized red beetroots
  • 1 medium size sweet potato
  • 1 small red onion, sliced finely
  • 1 cup rocket
  • ¼ cup parsley, chopped
  • ¼ cup pecans
  • ¼ cup fetta




  • Juice of one lemon
  • 1 Tbs olive oil
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • ¼ tsp salt



  1. Preheat oven to 200°C.
  2. Wash beetroot and sweet potato. With skins still on drizzle beetroot and sweet potato with olive oil, salt and pepper and wrap in foil and place on a baking tray and bake for 1 hour. Let cool for 15 minutes then peel the skins off and chop into bite sized chunks.
  3. Heat the oil in a large saucepan, sauté the onion and garlic for 2 – 3 minutes, until it’s transparent.
  4. Rinse the quinoa in water and strain then add the quinoa to the pan and stir well.
  5. Add the stock and gently bring it to the boil, once boiling reduce the heat and simmer for 15 minutes or until the liquid has completely absorbed into the quinoa.
  6. Heat a medium sized fry pan over medium heat with coconut oil.
  7. Score the salmon diagonally from one end to the other (this will prevent the skin from curling up when cooking to ensure crispy skin) and sprinkle with salt.
  8. Add oil to the pan and place salmon skin side down and cook 4-5 minutes or until the salmon is cooked 2/3 way through.
  9. Season other side of salmon, turn and cook for 1-2 minutes.
  10. Add all of the salad dressing ingredients into a small bowl and whisk until well combined.
  11. In a large bowl, mix the quinoa, red onion, rocket, parsley and toss through the salad dressing to coat well. Add sweet potato and beetroot.
  12. To serve sprinkle with fetta, pecans and serve with salmon.



Butterscotch banana parfait


  • 3/4 cup pecans
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 tsp ground cinnamon
  • 6 bananas peeled and sliced diagonally
  • 1 cup thickened cream, whipped
  • ½ cup almonds
  • ½ cup coconut
  • ¼ cup dates
  • ¼ tsp sea salt
  • Method
  1. In a food processor, blitz almonds, dates, coconut and salt until a rough crumb is formed.
  2. Preheat a large fry pan on low heat. Add pecans and toast for about 3-4 minutes and set aside.
  3. Melt the butter in a large fry pan over med heat. Add the sugar and cinnamon, stir until smooth, about 3-4 minutes.
  4. Add bananas and carefully stir to coat them in the butter mixture. Remove from heat and evenly sprinkle with pecans.
  5. In a glass, add the almond crumb, pour over bananas and top with fresh whipped cream and a sprinkle with pecans. You can also use ice cream instead of cream.
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