Benefit: rich in omegas the walnuts and salmon provide omega 3, great for mood, concentration, reducing cholesterol and weight management.  The extra pesto can be used with white fish or chicken so is very versatile.  Or just on a nut or rice cracker.


For the pesto

  • 100g walnuts
  • ½ cup tightly packed parsley leaves
  • ½ cup tightly packed mint leaves, basil or coriander
  • handful of baby spinach leaves
1/4 cup cold pressed oil (olive oil, walnut or flaxseed oil)
  • juice and zest from 1 lemon
  • pinch of mineral salt and freshly ground black pepper

For the fish

  • 2 x 175 g salmon fillet


Combine the walnuts, parsley, lemon juice, zest, olive oil, sea salt and pepper into a good high speed blender.  You can have your pesto as smooth or as chunky as you like, depending on how long you blend it for!

Store covered in the fridge for up to one week.  Serves 12.

Place salmon into the oven 180 C. for 5 minutes – 8 minutes.

Salmon should still be a little pink in the middle once plated, place a good spoonful of pesto on top of the salmon.

Serve with leafy green salad or steamed green veggies.


  • 1/2 cup quinoa
  • 1/2 cup green lentils
  • 1 red bell pepper, finely chopped
  • 3 tablespoons diced red onion
  • 1 garlic clove finely chopped
  • 1 tablespoon chilli powder (optional for children)
  • 1 tbs finely chopped herbs, coriander/parsley/basil as per taste
  • 1/2 teaspoon sea salt
  • pinch ground black pepper
  • 1 cup mashed cooked salmon, or tuna is also option but be aware of mercury content
  • 1 cup sweet potato/pumpkin
  • 1-2 eggs whisked to help bind patties
  • 1 tbs sesame seeds


Preheat oven to 350°F.

Cook quinoa and lentils separately according to package instructions.  Drain lentils well.

In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chilli powder, salt and pepper.  Add cooked salmon and sweet potato and combine using hands until mixture sticks together easily.  If mixture is not sticking together, add a little beaten raw egg until desired consistency is reached.

Form the mixture into four (4-inch) patties and roll in the raw sesame seeds, arrange on a baking sheet lined with parchment paper.

Bake 10 minutes.  Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.

Serve on a bed of green salad leaves.


  • 1 tablespoon organic cold pressed coconut oil or rice bran oil
  • 1 yellow onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt/mineral salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons tamarind paste
  • 1/2 cup coconut milk
  • 1 cup snap peas
  • 4 (6 ounce) red snapper fillets, skin on
  • 1/3 cup shredded fresh basil leaves


In a wok, heat oil over medium heat.

Add onion, garlic and salt; cook until very tender, 6 to 7 minutes.

Stir in turmeric and pepper flakes and cook, stirring, 30 seconds.

Meanwhile, dissolve tamarind paste in 1 cup hot water.  Strain out and discard any seeds or stems.  Add liquid to the wok.

Carefully transfer mixture to a blender and pulse until just chopped.

Return to the skillet.

Add coconut milk and snap peas and bring to a boil.

Add snapper fillets, skin side down.

Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout.

Garnish with basil.

Serve with green beans and spinach option to have brown rice or quinoa.

Gluten free – low GI – protein rich


  • 500 g fresh skinless and boneless salmon fillet
  • 2 spring onions sliced
  • 2 tablespoons parsley
  • chopped zest from 1 lemon
  • 1 egg
  • 50 g (1⁄2 cup) almond meal
  • 1 lemon


Combine raw salmon, spring onion, parsley, lemon zest, egg and a little salt and pepper into a food processor.  Process until just combined.  Remove salmon and shape into 4 burgers.

Coat lightly in almond meal and rest in the fridge for 5 minutes to help them set.

Cook in a pan over a low to medium heat with a little olive oil until crisp, golden.

Serve over leafy greens then drizzle with a little lemon juice.

The best way to cook tuna is to flash grill on a pre heated ridged grill.  Use salmon for children to avoid risk of toxic metals due to mercury content of tuna.


  • 300g fresh tuna (or salmon)
  • cooked quinoa (to cook add twice amount of water and boil for 15 mins)
  • extra virgin olive oil


  • juice and grated rind of 1 large lemon (or 1 1/2 small lemons)
  • 50ml dry white wine
  • 2 tbs soya sauce (tamari)
  • 1 tbs olive oil
  • pinch of saffron
  • 6 sping onions, finely chopped
  • 1 garlic clove
  • 1 tbs grated ginger

Red Pepper Salsa

  • 1 red pepper, seeded and finely diced
  • ½ small red chilli peeper seeded and finely chopped
  • 1 small cucmber finely diced
  • 2 tbs freshly chopped celery or fennel
  • 3 tbs freshly chopped coriander
  • juice ½ lemon
  • drizzle olive oil


Place the tuna slices (salmon) in a non-metallic dish.

Mix all the marinade ingredients together and pour over the fish leave to marinade for at least an hour.

Cook the quinoa and make the salsa simply by mixing all the ingredients together in a bowl.

Remove the fish from the marinade and pour the marinade into a saucepan.  Bring to the boil and leave to simmer while you cook the fish.

Grill the fish on either side for about 2 minutes, more if you don’t like it rare.

Serve on a bed of quinoa and salsa on top.