Recipe from Autumn 2019 issue of True Natural Health – Courtesy Australian Prune Industry Assoc.
500 gm zucchini, grated
½ cup (100 gm) Australian prunes, pitted
1 cup green peas
1 small bunch parsley, finely chopped
1 small bunch dill, finely chopped
1 onion, minced
2 garlic cloves, minced
½ cup plain flour
3 tbsp grated parmesan
1 tbsp olive oil
Salt and pepper to taste
Place grated zucchini in a bowl with a good pinch of Himalayan rock salt and leave to drain for 10 mins. Then squeeze out as much liquid as you can.
Cover prunes in hot water and let soak for 5 mins, then drain. Process in a blender or food processer until smooth. Mix all ingredients together.
Heat a tbsp of olive oil in a frying pan and place ½-cup size portions in the pan. Cook one side then gently turn and cook the other side.
1 cup quinoa
1½ cups water
2 shallots, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Zest 1 lemon
Salt & pepper to taste
To make the quinoa salad, cook 1 cup of washed quinoa in 1½ cups of water. Cook for approx. 15 mins or until all the liquid is absorbed. To the cooked quinoa add lemon zest and shallots, fresh herbs, salt and pepper.