Healthy Plants

Apricot and pecan muffins

Preheat the oven to 200°C. Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6
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In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheatgerm, salt and flour and mix until
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Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the
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Whisk together yogurt and juice in a medium bowl until smooth. Stir in mustard, parsley and chives. Refrigerate until
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Cut the carrot into 4 cm lengths. Slice thinly lengthways, then cut into very fine matchsticks. Cut the celery into
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Lightly brown onion in oil in a medium size heavy based frying pan. Stir in salt, cayenne, turmeric and cumin. Add
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Heat oil in a saucepan over medium heat. Add garlic and cook until golden and soft, stirring frequently. Add beans and
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Preheat the oven to 190°C. Coat eight 3/4-cup capacity ovenproof bowls with cooking spray. Place apples, lemon
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Sift the flour and cinnamon into a bowl and make a well in the centre. Add the egg and milk, working them into the
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Preheat oven to 160 C. Line a 23cm square baking dish with baking paper. In a large bowl, stir together the oats, flour,
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Heat 1/2 tsp oil in a small non-stick saucepan over medium-high heat. Add the mushrooms; cook until softened, 4 minutes,
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Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue
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Bake for 30-40 minutes or until golden brown. Preheat oven to 180 degrees C. Grease a medium sized casserole dish. Mix
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Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes, or until al dente, and drain. Rinse
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In a medium bowl, combine the artichokes, tomatoes, olives, parsley, oil and garlic with salt and pepper to season.
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