Eating for the seasons : cooking for health and happiness

Content: Cover
 Title
 Copyright
 Contents
 Introduction
 Janella's principles of good food
 How to cook grains
 Your year-round pantry
 Spring
 Breakfast
 One egg omelette in mountain bread [v]
 Smoothie [df, gf, vg, v]
 Scrambled eggs with feta and mint [gf, v]
 Lunch
 Watermelon, feta and watercress salad [gf, v]
 Fresh spring rolls [df, gf, vg, v]
 Clams with quinoa [df, gf]
 Seafood marinara [df]
 Smoked trout and fennel salad [df, gf]
 Smoked trout, broccolini and lemon pasta [df]
 Asparagus, cauliflower and white bean salad [df, gf, vg, v]
 Japanese broth with udon noodles [df, gf]. Mountain bread wraps [df]Dinner
 Stuffed calamari [df, gf]
 Basic vegetable stir-fry [df, gf]
 Chilli garlic prawns [df, gf]
 Herbed salmon with barley and chickpea salsa [df]
 Pan-fried fish [df]
 Baked kingfish with lemon [df, gf]
 Barbecued chermoula fish with pumpkin and white bean salad [df, gf]
 Asparagus, caper and egg salad [df, gf, v]
 Assam laksa [df, gf]
 Sides & dressings
 Fresh mint chutney [df, gf, vg, v]
 Coriander dressing [df, gf, vg, v]
 Spring carrots [df, gf, vg, v]
 Spring salsa [gf]
 Green dressing [df, gf, vg, v]
 Salsa verde [df, gf]. Pomegranate dressing [df, gf, vg, v]Purple cabbage salad [df, gf, vg, v]
 Basic oil-free dressing [df, gf, vg, v]
 Oil-free dressing [df, gf, vg, v]
 Green vegetable dressing or tuna marinade [df, gf, vg, v]
 Sweet things
 Crepes [df, vg, v]
 Sago fruit cups [df, gf, vg, v]
 Vegan chocolate cheesecake [df, gf, vg, v]
 Drinks
 Moroccan mint tea [df, gf, vg, v]
 Morning-after smoothie [df, gf, vg, v]
 Pomegranate, Campari and organic blood orange [df, gf, vg, v]
 Summer
 Breakfast
 Baked sweet ricotta with mango cheeks [gf, v]
 Oat and almond yoghurt [v]
 Watermelon frappé [gf, v]. Mango, LSA and agave syrup [df, gf, vg, v]Lunch
 Broad bean and freekah salad [df, vg, v]
 Basic bean salad [df, gf, vg, v]
 Tabouli [df, gf, vg, v]
 Good fried rice [df, gf]
 Buckwheat, smoked tofu, daikon and arame salad [df, gf, vg, v]
 Dinner
 Barramundi in a banana leaf, Thai style [df, gf]
 Thai salmon skewers and salad [df, gf]
 Barramundi with mango salsa and soba noodles [df]
 Tempeh burger [df, vg, v]
 Cured Thai kingfish [df, gf]
 Chilled buckwheat soba with dipping sauce and shredded nori [df, gf]
 Beetroot, watercress and goat 's feta salad [df, gf, v]
 Sides & dressings. R76 salad [df, gf, vg, v]Oil-free dressing [df, gf, vg, v]
 Citrus dressing [df, gf, vg, v]
 Tofu mayonnaise [df, gf, vg, v]
 Herb salad with crisp bread, goat 's feta, radish and walnuts [v]
 Nasturtium salad [df, gf, vg, v]
 Sweet things
 Chocolate almond mousse [df, gf, vg, v]
 Fruit skewers [df, gf, vg, v]
 Caramelised figs [df, gf, v]
 Honeyed paw paw with sesame seeds [df, gf, vg, v]
 Drinks
 Berry and O.J. frappé [df, gf, vg, v]
 R89 water grenadine [df, gf, vg, v]
 Dragonfruit mocktail [df, gf, vg, v]
 Autumn
 Breakfast
 Buckwheat and coconut pancakes [df, v].