10
Blueberry Coulis
225 g blueberries
28-43 g icing sugar
Place blueberries in blender and
Tangy Ginger Marinade
235 ml soy sauce
155 ml honey
155 ml oil
21 g white wine vinegar
3 crushed garlic cloves
14 g fresh chopped ginger
2 limes, peeled
Chilli Marinade
140 g hot chillies
28 g rosemary
28 g basil
28 g thyme
28 g parsley
28 g mustard seed
1 small lime, peeled
1 small orange, peeled
9 g salt
28 g white vinegar
Add all other ingredients to blender and
for up to 24 hours depending on strength
Pineapple-Mango Salsa
½ medium red pepper, cut in 4 pieces
½ medium red onion, cut in 4 pieces
cut in 4 pieces
230 g pineapple chunks
230 g fresh mango chunks
14 g lime juice
230 g rinsed, drained black beans
Tortilla chips
In the jar, place all ingredients, except beans
Spinach and Pecan Pesto
60 g basil leaves
120 g baby spinach leaves
120 ml extra virgin olive oil
230 g pecans
75 g freshly shredded Parmesan cheese
2 garlic cloves, chopped
1
Salt to taste
Pepper to taste
Avocado Dip
2 large ripe avocados
450 g sour cream
2 tomatoes
4 spring onions, with green
20 g lemon juice
Hot pepper sauce to taste
Place all ingredients in blender jar and pulse
Place in separate dish, cover and chill for
recipes