Recipes from Autumn 2018 issue of True Natural Health

These recipes were designed and prepared by Colin Butcher, former owner of CB’s Cafe in Jamisontown, south of Penrith, and served at the Natural Health Society’s Spring Seminar in November 2017.



1kg red potatoes, cut into chunks, skin on

6 medium zucchini, cut into chunks

1 large onion, diced

800 gm can crushed tomato

3 large garlic cloves, crushed

2 Tbsp dry basil leaves

1 tsp unrefined sugar

Olive oil



Roast potato in a little oil with salt and pepper until crisp and cooked through.

Meanwhile, sweat onions and garlic in a little oil until softened. Add basil, tomatoes and sugar. Bring to simmer while stirring.

Combine potato, zucchini and sauce.

Bake till zucchini is tender.



(Healthy pantry staples are available via here (affiliate link)