Ingredients:
4 ½ cups of vegetable broth (preferably low-sodium)
4 tsp olive oil
1 cup Arborio rice
2 onions, chopped
1 garlic clove, minced
4 small zucchini, diced
1 red bell pepper, seeded and diced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
4 tsp Parmesan cheese, grated
Freshly ground pepper

Instructions:
Bring the vegetable broth to a boil, reduce the heat and keep simmering.

In a non-stick saucepan, heat the oil. Sauté the onions and garlic until soft. Add the rice and stir for about one minute until well coated.

Add the zucchini, pepper and 1 ½ cups of the broth. Stir constantly until the broth is absorbed. Slowly add more of the broth, about ½ cup at a time. Once absorbed, repeat the procedure until all the broth has been used. Keep on stirring. The rice should be tender in about 20 minutes. Once all the broth is absorbed, stir in the fresh herbs, cheese and season.

Serve immediately.

Ingredients:
3.5-5oz salmon fillets (ideally organic)
2 tbsp fresh lime juice
2 tsp fresh ginger, grated
½ tsp Thai fish sauce
A few sprigs of fresh fennel

Instructions:
Preheat oven to 300 degrees F.

Cut squares of aluminium foil for each fillet. Place the fillet skin side down onto the foil and fold it loosely into an open parcel.

Mix together the lime juice, ginger and fish sauce in a little bowl and pour over the fillets. Sprinkle with the fresh fennel. Close the parcels and bake in the oven for about 10-15 minutes or until the fish is cooked through.

Enjoy!

Ingredients:
½ cup watermelon, cut into cubes and seeds removed
½ cup honeydew melon, cut into cubes
1 cup cantaloupe, cut into cubes
½ mango, cut into cubes
2 tsp lime juice
1 tsp honey
5 fresh mint leaves, chopped
2 ice cubes

Instructions:
Combine all ingredients in a blender and blend until nice and smooth.

A superhealthy and delicious smoothie.

Ingredients:
2 plain bagels, sliced into thirds horizontally
¼ cup milk
2 large eggs
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp butter

Instructions:
In a shallow dish, beat the eggs, spices and milk. Place the bagel slices into the mixture to soak for about ½ hour. Turn the bagels once to cover both sides.

Melt the butter in a large skillet. Fry the bagel slices on both sides until golden.

Serve immediately with maple syrup and crispy bacon!

Instructions:
Preheat oven to 350 degrees F.

In a saucepan, combine peaches with 1 cup of sugar and water. Stir well. Bring mixture to a quick boil. Reduce heat and simmer gently for about 10 minutes. Set aside.

Put the butter into a baking dish (3-quart) and place in the oven.

In a separate bowl, mix 1 cup of sugar, flour and milk and stir until the mixture is nice and smooth. Add the mixture to the melted butter. Then add peach slices and pour syrup on top. Sprinkle with a pinch of cinnamon and bake in the oven for about 40 minutes.

Serve with vanilla ice-cream.

Ingredients:
4 flour tortillas
1 lb free-range chicken breasts (boneless and skinless), cut in thin strips
1 medium onion, sliced
2 tbsp sweet chilli sauce
¼ tsp salt
¼ tsp pepper
2 cups shredded lettuce
1 medium tomato, chopped
¾ cup, creamy salad dressing of your choice
Oil for frying

Instructions:
Preheat oven to 350 degrees Fahrenheit.
Wrap tortillas in foil and heat in oven until warm.

In a large skillet, heat oil. Add chicken strips and onion and fry for about 5 minutes or until the chicken is no longer pink inside. Mix in sweet chilli sauce, salt and pepper.

Divide the chicken on each tortilla, top with tomato slices and lettuce, add some salad dressing, roll up and enjoy.

Instructions:
Add 2 tbsp of sugar to the sliced strawberries and mix gently.

In a separate bowl, mix a further 2 tbsp of sugar into the softened cream cheese. Fold the whipped cream into the cream cheese mixture.

Cut the pound cake into 1/3inch thick slices and place them in a glass bowl. Spread the raspberry jelly on top. Layer with the strawberries and cream cheese mixture. Repeat layering – finish with a layer of the cream cheese.

This is a lovely summer dessert.

Ingredients:
12 oz whole-wheat penne pasta
3 tsp extra virgin olive oil
½ tsp salt
1 lb mushrooms (of your choice), wiped and chopped
1 green bell pepper, deseeded and diced
1 yellow bell pepper, deseeded and diced
Juice of 1 lemon
½ cup Natural yogurt
2 oz Parmesan cheese (or more), grated
Salt and pepper

Instructions:
Cook pasta according to package instructions. Drain and set aside.

Heat olive oil in a large skillet, add the chopped vegetables and cook for about 5 to 7 minutes, stirring frequently. Add the cooked penne, lemon juice, yogurt, salt and pepper and combine. Place pasta mixture into an ovenproof dish, sprinkle with lots of grated Parmesan cheese and place under a broiler until the cheese is golden brown.

Serve immediately and enjoy!

Ingredients
4 salmon fillets
1/4 cup breadcrumbs (more if needed)
Zest of 1 lemon
2 green onions, chopped
2 tbsp fresh parsley, chopped
2 tbsp melted butter

Instructions:
Preheat oven to 375 degrees Fahrenheit.

In a small bowl, mix breadcrumbs with lemon zest, green onion, parsley and melted butter. Mix well. Spread mixture onto the salmon fillets. Place fillets on a greased baking tray and bake in the oven for about 20 minutes.

Serve immediately with rice and green beans.

Ingredients:
4 flour tortillas
8 – 10 eggs
½ cup salsa (medium hot or hot)
1/3 cup milk
2 green onions, sliced
4 oz tasty Cheddar cheese, grated
4 slices of good quality cooked ham, chopped into bite-size pieces
Salt and pepper

Instructions:
Beat the eggs together with the milk. Pour the egg/milk mixture into a non-stick pan and cook over medium heat until almost done. Stir occasionally. Stir in green onions and ham and season with salt and pepper.

Divide the egg mixture on each tortilla, top with cheese and salsa. Roll up and enjoy.