Food

From issue 15 of Lunch Lady. Power-packed recipes for toddlers to teenagers by child psychologist Michael Carr-Gregg + foodie Flip Shelton Avocado chips dairy-free / gluten-free option / nut-free We mash it, we smash it, we can make a face mask with it … so why not create a chip with it? Avocados are high in fibre and healthy monounsaturated fats […]

This is one of the simplest soups–as it’s mainly made from frozen veg + takes only a teensy bit more than five minutes to cook. It might look green but has a sweet taste from the peas with freshness from mint, lemon + ginger + creaminess from coconut milk. To make it more nourishing, serve […]

A simple butter cake infused with scented geraniums every step of the way. Baking doesn’t get much easier than this. Just be sure to start things off the day before to allow the flavour of the geranium leaves to really work its way into the sugar and butter. Sincere and nurturing, this is a recipe […]

STRAWBERRY SCROLLS Makes 8 giant scrolls or 16 little ones For the dough: • 2 1/2 cups (380g) plain flour • 1 1/2 tsp instant yeast • 2/3 cup (170ml) warm water • 1/4 cup (50g) sugar • 1 tsp fine salt • 2 tbsp oil • 1 large free-range or organic egg • zest […]

I FEEL LIKE A SALAD Herbed Quinoa Salad with Roasted Zucchini + Eggplant and lemon + tahini dressing (Serves 6–8) For the lemon + tahini dressing: juice of 1 lemon 3 tbsp (60ml / 2 fl oz) tahini pinch of salt flakes cracked black pepper 1 tsp (5ml / 0.17 fl oz) honey 3 tbsp […]

THE POLITICALLY CORRECT CAKE  For the cake: • 3/4 cup chickpea flour, also called besan • 3/4 cup plain gluten-free flour • 1/2 cup of sugar, heaped • 1 tbsp cocoa • 1/4 tsp baking powder • pinch of salt • 1/3 cup rice milk • 1 tbsp vinegar • 4 tbsp coconut oil, melted […]

Download your FREE room service door hanger here: ORANGE, RICOTTA + POPPY SEED PANCAKES  Serves 2 • 1 cup ricotta cheese • 1/4 cup caster sugar • 2 eggs • zest from 1 orange, finely grated • 1/8 cup poppy seeds • 1/3 cup plain flour • 2–3 tbsp oil or butter for frying For […]

EASY PEAR CAKE Serves 8–12 • 260g / 9.2oz light buckwheat, light spelt or plain flour • 2 tsp baking powder • pinch of fine salt • 2 tsp ground cinnamon • 2 large free-range eggs • 175ml / 5.9 fl oz maple syrup • 2 tsp vanilla paste • 250ml / 8.5 fl oz […]

Become a lunchbox legend with these simple sushi recipes. SUSHI BALLS 350g / 13.5oz sushi rice 80ml / 2.7 fl oz rice vinegar 2 tbsp caster sugar pinch of salt 1/2 cup black sesame seeds, toasted 100g smoked salmon, finely chopped 1 cucumber, finely chopped 2 tbsp Japanese mayonnaise Rinse the rice really well under […]

Serves 8–12 You can easily make this cake vegan just by substituting the natural yoghurt with coconut yoghurt. You can also make it gluten-free by using your favourite gluten-free flour. • 3 large bananas• 35g / 1.2oz coconut sugar• 250g / 8.8oz nut butter• 150g / 5.3oz maple syrup• 100ml / 3.4 fl oz natural […]

Makes 12 slices What you need: • 2 ripe bananas • 1/2 cup olive oil • 2 free-range eggs • 1 tbsp vanilla paste • 1/3 cup honey • 1 cup buckwheat or plain flour • 1 cup almond meal • 1 1/2 tsp baking powder • pinch of salt What to do: 1. Preheat […]

EGG-CELLENT! SWEET FRENCH TOAST + STRAWBERRIES • 2 eggs • 1/4 cup pure cream or buttermilk • 4 slices of bread, cut into triangles • 1/4 cup strawberries, hulled and sliced • icing sugar, for sprinkling 1. Whisk eggs and cream or buttermilk until smooth.  2. Dip bread triangles in egg mixture, turning once to […]