There weren’t many leftovers from the Wellness @Wallacia Sunday lunch! The food is usually a bit of a surprise but always plant based and delicious. 

 We started with a warm lettuce soup. This is a great way to use the whole lettuce especially if you have a lot ready in the garden at the same time. The lettuce is added at the end so hardly cooked and a few drops of lemon juice keeps it bright green.  

The Sunday roast was a nut loaf served with a very simple beetroot and apple salad, a vegan Greek salad, a mandarin salad and a red cabbage coleslaw.

Dessert was a raw mulberry pie and a mango and chia pudding.

We had a very pleasant afternoon chatting to other people interested in natural health. One of our long term members shared her story of how her health was improved by making the lifestyle changes that the Natural Health Society promotes. There is so much information available now but keeping it simple and eating fresh seasonal food and avoiding man made chemicals can make such a difference.

Here are some of the recipes to try.  

Lettuce soup

230 gms lettuce washed with ribs and stalk included
2 tablespoons olive or macadamia oil
230 gms onion
4 cloves garlic
500 mls vegetable stock
Salt and pepper to taste
few drops lemon juice
small handful of parsley leaves

Slivers of radish and a few small leaves to garnish

Chop onions and garlic and fry gently in oil to release flavour. Add the vegetable stock and boil for about 8 minutes.
Add the lettuce and parley and process in hot liquid so is wilted and liquidised but not cooked. Add a few drops lemon juice to retain green colour. Season to taste. Serve warm without reheating. 

Nut loaf

200 g red lentils
1 onion finely sliced
50 g sun-dried tomatoes oil reserved, drained and chopped
2 cloves garlic crushed
50 g dried apricots chopped
200 g mixed nuts chopped
50 g mixed seeds
1½ tsp dried mixed herbs
1 tsp gluten free soy sauce
1 carrot grated
1 tsp turmeric powder
Salt and pepper

Preheat the oven to 180°C/gas mark 4. Rinse the lentils and bring to boil in plenty of water for 10 minutes, then drain using a fine sieve.
While the lentils cook, heat a little of the sun-dried tomato oil in a large frying pan and gently fry the onion for 5 minutes until softened.
Add all the other ingredients, except the seasoning.Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin or a baking dish with non-stick baking paper and spoon in the mixture, patting down well. Bake for 50 minutes and allow to cool slightly before removing and cutting up

Beetroot and green apple salad

Grated and mixed. That’s all!

 Asian slaw

Red cabbage, carrots, capsicum, shallots with a dressing of 1/3rd lemon juice, 1/3rd olive oil, 1/3rd   Tamari with a spoonful of toasted sesame oil

Vegan Greek salad

Traditional recipe with a cashew cream cheese instead of feta cheese