PROTEIN BALLS
Makes 20 Balls (1 ball = 1 serve)
½ Packet Slendier Rice Style
1 cup mixed raw nuts.
1 cup oats.
1/4 cup cacao powder.
4 tablespoon vanilla protein powder.
pinch sea salt.
2 tablespoons rice malt syrup.
2/3 cups peanut butter.
2 tablespoons unsweetened almond milk.
desiccated coconut or cacao nibs or cocao powder (for rolling).
1. Prepare Slendier Rice Style as per instructions on the back of the packet, halve
and store left over half in air tight container in fridge. Blitz rice in food processor,
set aside.
2. Place nuts and oats in a clean food processor and process until coarsely
chopped. The mix should be slightly chunky to help hold the balls together.
3. Place nut and oat mixture in a large mixing bowl and stir through the cacao,
cinnamon, rice protein powder and salt.
4. In a separate bowl, combine the nut butter and rice malt syrup. Add this to the
dry ingredients, using your hands to rub the ingredients together.
5. The mix should be quite dry and will not stick together. Gradually add in the
almond milk, using your hands to work the moisture through the mixture.
6. Once mix starts to come together, shape mixture into balls.
7. Roll in desiccated coconut and store in an airtight container in the fridge.
Nutritional Information/ per serve
Energy 686.4kj ( 163cal), Protein 5.1g, Fat 11.5g (Saturated 2.9g), Carbohydrate
8.9g (Sugar 5.4g), Fibre 1.3g, Sodium 142mg
CHICKEN CORIANDER
ANGEL HAIR SALAD
(Gluten Free, High Protein, Low Sodium, High Fibre)
Serves 2
1 Packet Slendier Angel Hair
300 Grams chicken breast
Olive oil spray
50 Grams snow peas
2 Spring onions thinly sliced
1 Cup coriander leaves
1/2 Carrot julienned
Sesame seeds to garnish
Dressing
1/4 Cup lime juice
1 Small red chilli deseeded and thinly sliced
1/4 Cup sesame oil
1. Prepare Slendier Angel Hair as per instructions on the pack and set aside.
2. Bring a small saucepan of water to the boil. Add snow peas and cook for 1
minute or until tender. Drain.
3. Preheat a heavy based non stick frying pan; lightly spray with oil. Cook
chicken breast for 4-5 minuted each side or until cooked through.
Cover chicken and keep warm.
4. To make dressing ;Place ingredients into small jug and whisk with a fork
to combine.
5. Place prepared Slendier Angel Hair, snow peas, carrot, spring onions and
dressing into a bowl. Slice chicken; add to Angel Hair with coriander leaves.
Toss to combine
Nutritional Information/ per serve
Energy 1240kJ (296 cal), Protein 36.5g, Fat11.9 g (Saturated2.2 g),
Carbohydrate 4.7 g (Sugar g), Sodium 79.mg
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PORK CHOW MEIN
(Gluten Free, Low kJ, Low Fat, High Protein,
Low Sodium, Diabetic Friendly, High Fibre)
serves 2
1 Packet Slendier Wok Ready Noodles
300 Grams pork Tenderloin sliced
1 Garlic clove crushed
50 Grams green beans sliced
2 Spring onions sliced
5 CM Piece ginger grated
1 Cups shredded cabbage
1 Small carrot halved and sliced
2 Teaspoon dry sherry
1 Tablespoon gluten Free Kecap manis
1/2 Red onion sliced
1 Tablespoon peanut oil
1. Prepare Slendier Wok Ready noodles as per
instructions on the pack and set aside.
Cover and refrigerate for 10 minutes.
3. Heat a wok over a high heat; add oil to wok and swirl to coat.
Add pork and stir fry for 3-5 minutes or until cooked through.
Remove to a plate.
4. In same pan add garlic, ginger, beans and onions.
Stir-fry for 1 minute. Add pork, cabbage and kecap manis.
Stir for 2 minutes or until wilted.
Add prepared noodles and toss to combine.
Nutritional Information/ per serve
Energy 1080kJ (257 cal), Protein 38.3.g, Fat 4.9 g (Saturated 1.2 g),
Carbohydrate 5.7 g (Sugar 2.9 g), Sodium 255 mg
BACON EGG MUFFIN
(Gluten Free, High Protein, High Fibre)
Makes 4
Serves 2
1 Packet Slendier Rice Style
6 Eggs
4 Shortcut bacon, diced
Olive oil spray
Salt and pepper if desired
1. Prepare Slendier Rice Style as per instructions
on pack and set aside
2. In a bowl add 2 whole eggs and whisk gently
add Slendier rice style and stir to combine
with olive oil spray. Add prepared mixture to
4. Top mixture with diced bacon; crack whole egg
on top of mixture and bake in oven for 15 minutes
Nutritional Information/ per serve
Energy 1240kJ ( 296 cal), Protein 31.0g, Fat
17.5g (Saturated 6.9g), Carbohydrate 1.9 g
(Sugar 1.9g), Sodium 954 mg
CHICKEN ALFREDO
WITH MUSHROOMS
(Gluten Free, Low kJ, High Protein, Low Sodium, High
Fibre)
Serves 2
1 Packet Slendier Fettuccine
250 Grams lean chicken breast
80 Grams od sliced mushrooms
2 Cloves garlic crushed
1/2 Cup parsley leaves
1 Tablespoon reduced salt butter
1/4 Cup parmesan cheese
1/2 Cup light cream
Olive oil spray
1. Prepare Slendier Fettuccine as per instruction on
the pack and set aside.
2. Lightly spray a non stick pan and place on a
gentle heat. Add chicken breast and cook for
6-8 minutes or until cooked through. Once
cooked remove from pan and set aside.
3. In a small pan add butter and melt over a low
heat; add crushed garlic, mushrooms and cook
until fragrant. Add cream and stir to combine.
Add prepared Slendier fettuccine and toss.
4. Slice chicken breast into strips and add to pan.
Add parmesan cheese and parsley and gently toss
Nutritional Information/ per serve
Energy1220kJ (291cal), Protein35.1, Fat11.8 g
(Saturated 5.8g), Carbohydrate 8.8g (Sugar8.6 g),
Sodium 300 mg
GREEK STYLE STUFFED TOMATO
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(Gluten Free, Low kJ, Low Fat, Low Sodium, High Fibre,
and Vegetarian)
Serves 2
3 Tomatoes per person
1 Packet Slendier rice style
6 Large ripe tomatoes
2 Garlic cloves crushed
1 Small brown onion diced
1 Lemon Juiced
2 Teaspoons dried oregano
1 Teaspoon cinnamon
50 Grams low fat, reduced salt feta cheese crumbled
2 Teaspoons fresh mint
1 Teaspoon olive oil
Olive spray
Salt and pepper if desired
1. Prepare Slendier Rice style as per instructions on pack and set aside.
2. Pre heat the oven to 180° fan forced. Using a sharp knife cut about 2 cm off
the stem end of the tomato. Reserve tops. Using a teaspoon carefully remove the
inside of the tomatoes, leaving 1/2-1 cm thick shells. Be careful to not puncture the
sides. Place tomato pulp in strainer and drain liquid. Roughly chop drained pulp
and set aside.
3. Gently heat a medium frying pan add oil; Add crushed garlic, onion and cook
until softened. Remove from heat
4. In a large bowl add cooked garlic , onion , herbs, Slendier rice style , lemon juice
, chopped tomato pulp, cinnamon and crumbled feta
5. Spoon mixture evenly into tomato shells then place into a lightly greased baking
dish. Place tomato lids on top of tomato ;lightly spray with olive oil and bake for 30
minute or until the tomatoes are tender
7. Serve warm or cold with tzatziki .
Nutritional Information/ per serve
Energy 856 kJ (204cal), Protein 13.4g, Fat6.6 g (Saturated 2.8g),
Carbohydrate 10.9g (Sugar 10g), Sodium 351mg
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SICILIAN LENTIL SPAGHETTI
(Gluten Free, Vegetarian, Low kJ, Low Fat, Low Sodium, High
Fibre, Diabetic Friendly)
Serves 2
1 Packet Slendier Spaghetti
2 Cloves Garlic crushed
400 Gram can brown lentil drained
1 Teaspoon dry chilli
1 Tablespoon Tomato paste
1/2 Zucchini sliced
1 Can crushed tomato
1 Teaspoon olive oil
Parsley to garnish
Garnish with grated parmesan cheese if desired
1.Preapre Slendier Spaghetti as per instructions on the
pack and set aside
2.In a large saucepan add oil and gently heat; add onion ,
garlic and cook until softened
3.Add celery, zucchini to pan . Cook until tender
4.Add canned tomato, dry chilli and tomato paste
5.Reduce heat and simmer. Add drained brown lentils
and stir. Toss in prepared Slendier Spaghetti and heat through
Nutritional Information/ per serve
Energy 908 kJ (217cal), Protein12.2g, Fat5.2 g (Saturated1.7 g),
Carbohydrate 22.6g (Sugar11.5g), Sodium 491 mg
PRAWN AND WATERMELON SALAD
Serves 2
1 Packet Slendier Angel Hair
150 Grams Cooked prawns peeled
1 Tablespoon lemon juice
1 Lebanese cucumber, peeled into ribbons
150 Grams watermelon rind removed cut into wedges
1 Teaspoon olive oil
1.Prepare Slendier Angel Hair as per instructions on pack and set
aside
Nutritional Information/ per serve
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BEEF STIR FRY
WITH NOODLES
Serves 2
Ingredients:
1 tsp Rice wine
1 tsp Vegetable oil
1 Small carrot julienned
and set aside.
juice from pan into a small bowl and set aside.
Nutritional Information/ per serve
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SALMON AND ASPARAGUS
WITH CREAMY LEMON DILL SAUCE
Serves 2
Ingredients
1 teaspoon olive oil
1 lemon zest and juice
50 grams of smoked salmon slices
Salt and pepper if desired
set aside
combining all ingredients.
PRAWN, AVOCADO LETTUCE
CUPS WITH ANGLE HAIR
Serves 2
125 Grams Slendier AngelHair
1 Ripe Avocado
1 Teaspoon sesame oil
5 Cm piece ginger grated
1. Prepare Slendier Angel Hair as per instructions on pack and
set aside
Nutritional Information/ per serve
Serving size 2 lettuce cups per person
CHILLI CON CARNE
Serves 2
250 Grams Lean beef mince
1 Small brown onion diced
30 Grams diced red capsicum
1 Small carrot diced
1 Teaspoons paprika
1 Teaspoon vegetable oil
instructions on pack and set aside
minutes or until browned
powder. Cook, stirring, for 1 minute or until fragrant
5. Add beans. Cook for 15 minutes or until beans are soft and
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BACON, ZUCCHINI &
ASPARAGUS SPAGHETTI
Ingredients Serves 2
Directions
and set aside
minute
and feta toss to combine
CHICKEN PASTA BAKE
Serves 2
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Ingredients:
250g Slendier Spaghetti
1 tsp olive oil
200g chicken breast (thinly sliced)
100g chestnut mushrooms (quartered)
2 Tbsp sundried tomato pesto (reduced salt if possible)
150mL natural low fat yoghurt
40g low fat feta cheese
Topping
20g grated low fat cheddar cheese
Method:
1. Prepare Slendier spaghetti as per instructions on the back of the pack. Set
aside.
2. Preheat the oven to 180 degrees celcius. Bring a large pan of salted water
to the boil. Throw in the broccoli and cook for until just cooked. Drain well, then
return to the pan, add Slendier Spaghetti.
3. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned.
Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, feta
cheese and yoghurt Gently simmer, stirring, until the cheese has melted to thicken
the sauce.
4. Pour the sauce over the pasta/broccoli, stirring gently until coated, then tip into
a shallow ovenproof dish and level the top.
5. Mix the spring onions, cheddar and garlic for the topping and sprinkle over the
again until golden.
Nutritional Information/ per serve
Energy 1700kj( 404 cal), Protein 47g, Fat 16g (Saturated 5g), Carbohydrate 11g
(Sugar10g), Fibre 8g, Sodium 435 mg
SPRING VEGETABLE LASAGNE
Serves 4
1 packet of Slendier Lasagne sheets
1 Tbsp margarine
1 ½ cups low fat milk
1 bunch of Asparagus (trimmed, thickly sliced)
2 Zucchinni’s cut into ribbons
2 Spring Onions (trimmed and cut into 8cm lengths)
1 cup of English Spinach (trimmed)
1 cup frozen peas
200g fresh low fat ricotta
2 roma tomatoes (thinly sliced)
2/3 cup of fresh basil leaves
½ low fat mozzarella cheese
Extra basil leaves to serve
1. Preheat oven to 180 degrees celcius
2. Prepare the Slendier Lasagne sheets according to the instructions on the back of the
pack
minute until boiling. Remove from heat. Gradually stir in milk until combined. Return to heat.
Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat.
Season with salt and pepper.
4. Bring a medium saucepan of salted water to the boil. Ass asparagus, zucchini and onion.
Boil to 2 mins. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook
for 1 min or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool
enough to handle. Roughly chop.
5. Cover the base of a 20 x 28cm ovenproof dish with 2/3 cup of the white sauce. Layer ¼
with 1/3 remaining lasagne sheets, ½ spinach and ½ remaining ricotta. Repeat. Top with
remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on
top. Sprinkle with cheese
6. Bake for 45 minutes or until golden. Serve with extra basil leaves
Nutritional Information/ per serve
Energy 665.8kj( 158.5 cal), Protein 16.3g, Fat 4.2g (Saturated 1.1g), Carbohydrate 9.3g
(Sugar 5.6g), Fibre 14.9g, Sodium 778.7 mg
STICKY TOFU
Serves 2
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Sauce
1 Tbsp Sesame Oil
1 Tbsp reduced salt soy sauce
½ cup mirin
1 tsp rice vinegar
1 tsp brown sugar
Tofu / Vegetables
1 packet of Slendier Angel Hair
1 tsp olive oil
1 Tbsp minced garlic
1 Tbsp minced ginger
2-3 small shallots (quartered)
8 large mushrooms (thinly sliced)
1 bunch Bok Choy (thinly sliced)
2 cups broccoli heads (roughly chopped)
¼ cup raw cashews
Sesame seeds to serve
1. Prepare Slendier Angel Hair as per instructions on the back of the packet, set aside
2. Combine all of the sauce ingredients except for the cornstarch and water into a small
bowl and set aside
3. In a cast iron pan heat the olive oil over medium-low heat. Add in the ginger and
garlic and allow to soften for a minute. Place into a small bowl and set aside
4. In the same fry pan return to heat, add olive oil and place tofu triangles in pan. Allow
5. Add shallots to the pan on the heat, allow to soften slightly, add mushrooms and
1 tsp water to simmer off the steam. Toss in broccoli heads, Bok Choy and cashews.
After 1 min or until broccoli is bright green, transfer pan contents to another plate.
6. Return tofu to pan. Whisk together the sauce and pour it over the tofu. Stir gently to
combine. Stir water and corn starch together in a small bowl until combines then pour
into the pan. Stir and allow to slightly thicken. Remove immediately from heat.
7. Placed Slendier into a bowl, add vegetables and all other components to the bowl.
Place tofu triangles over everything using a spatula to scrape any leftover sauce out of
the pan. Sprinkle with sesame seeds and serve immediately.
Nutritional Information/ per serve
Energy 1563kj ( 372 cal), Protein 25.9g, Fat 21.2g (Saturated 3.5g), Carbohydrate 11 g
(Sugar 6.3g), Fibre 18.9g Sodium 474.6mg
TURKEY AND MUSHROOM FETTUCCINE
Serves 2
1 packer Slendier Organic Fettuccine
2 tsp olive oil
250g Turkey breast
200g Flat mushrooms (roughly sliced)
1 Garlic clove (crushed)
1 Tbsp liquid chicken stock (reduced salt)
1/2 cup light natural yoghurt
½ Tbsp wholegrain mustard
¼ Avocado (sliced)
1 Tbsp fresh dill
2 cups Mixed salad leaves green tossed in white wine vinegar
and pepper (to serve)
1. Prepare Slendier as per instructions on the back of the
packet. Set aside.
2. Heat 1 tsp oil in a large non-stick frying pan over a medium
heat. Season turkey with a small amount of pepper. Add turkey
to a pan and cook for 4 minutes each side or until cooked
through. Transfer to a plate
3. Heat 1 tsp oil over pan again on a high heat. Add mushrooms
and garlic. Cook, stirring often for 5-6 minutes or until tender.
Stir in stock, yoghurt, mustard. Bring to the boil. Reduce heat
to medium heat and simmer for 10 mins or until sauce reduces
and thicken slightly.
4. Slice turkey across the grain. Add to the pasta sauce, toss
to combine. Carefully toss in the avocado and dill, season with
pepper and serve with a side of salad greens.
Nutritional Information/ per serve
Energy 1568kj ( 373 cal), Protein 40g, Fat 17g (Saturated 4g),
Carbohydrate10g (Sugar 8g), Fibre 10g, Sodium 608mg
ASIAN STYLE CHICKEN SALAD
Serves 2
Ingredients
250g Slendier Angel Hair
1 small skinless chicken breast steamed (shredded)
6 iceburg lettuce leaves ton
1 lebanese cucumber (cut in half and sliced)
½ small red onion (sliced)
1 large mandarin (250g segmented)
1 tsp sesame seeds (toasted)
Dressing
2 Tbsp rice wine vinegar
1 tbsp fresh mandarin juice
2 tsp soy sauce (salt reduced)
1 tsp freshly grated ginger
½ tsp sesame oil
1 tsp coconut oil
1 tsp lime juice
Directions
1. Prepare Slendier Angel Hair as per instructions on the back of the
pack
2. Combine all salad ingredients in a large bowl
3. Combine all dressing ingredients in a large bowl
4. Combine both together and serve into smaller bowls.
Nutritional Information/ per serve
Energy 1175kj ( 279cal), Protein 34g, Fat 9g (Saturated 4g),
Carbohydrate 9g (Sugar 9g), Fibre 8g, Sodium 265mg
BREAKFAST PORRIDGE
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Serves 2
Ingredients:
Ingredients
250g Slendier Rice Style
¾ cup quinoa (rinsed and drained)
1 cup milk (any kind, almond, soy, regular)
½ cup dried apricots (chopped)
1/3 cup dried cranberries
Cinnamon quill
½ tsp orange zest
1/3 cup pistachio (crushed roughly)
honey to drizzle (agave or coconut nectar could also work)
Directions
1. Prepare Slendier Rice Style as per instructions on the back of the pack, set
aside.
2. Combine quinoa, cinnamon quill, orange zest and 2 cups of cold water in a
saucepan over a medium-high heat. Bring to the boil. Reduce to a medium-low
heat. Cook covered for 10 mins.
3. Stir in milk, apricots and cranberries and Slendier Rice Style. Cook covered for
10 minutes or until quinoa is tender. Remove cinnamon quill.
drizzle with honey. Serve.
Nutritional Information/ per serve
Energy 1161kj (276 cal), Protein 8g, Fat 9g (Saturated 3g), Carbohydrate 39g
(Sugar 26g), Fibre 7g, Sodium 71mg
COTTAGE CHILLI HOT POT
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Serves 4
Ingredients
2 x packet of organic fettuccine (500g)
250g braising steaks (chopped roughly)
1 Tbsp olive oil
150mL red wine
1 red onion
1 carrot
1 red capsicum
300g sweet potatoes
1 garlic clove
1 red chilli (deseeded and sliced)
1 sprig of thyme
1 bay leaf
½ tsp ground cinnamon/cumin & coriander
200ml can crushed tomatoes
100ml beef stock (reduced stock)
100g tinned kidney beans (drained)
3 tsp olive oil
Directions
1. Prepare Slendier Fettuccine as per instructions on the back of the packet
to the pan and scrape up any bits. Reduce a little, and then pour into the bowl with the cooked beef. Wipe the pan
and repeat with the remaining beef and another 50ml wine. Meanwhile, whizz the onions, carrots and garlic in a food
3. Add 1 tsp oil to the pan and tip in the chopped veg, red capsicum, fresh chilli, thyme sprigs and bay. Fry for 10 mins.
Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef and
stock, season with pepper if needed, then simmer for 1 ½ - 2 hours until the meat is very tender. Stir in the beans and
allows to cool
4. Slice the potatoes about 5mm thick then boil for 5 mins. Drain, then tip back into pan. Add thyme leaves, 1 tsp olive
oil, season with pepper, then toss to coat. Tip the chilli mix into a baking dish, then layer the potatoes on top.
5. Heat oven to 200C/180C fan and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden.
6. Serve up Slendier Fettuccine and generously lather the beef sauce on top.
Energy 1412.9kJ (336.4 cal), Protein 21.6g, Fat 16.7g (Saturated 4.4g), Carbohydrate 21.2g, (Sugar 7g), Fibre 12.3g
Sodium 167.7mg
SPAGHETTI FRITTATA
Serves 4
Ingredients
½ packet Slendier Spaghetti
150g frozen peas
150g baby spinach
1 small zucchini (sliced)
30g sundried tomatoes (chopped)
100g roasted red capsicum
5 large eggs
150mL milk (skim)
1 Tbsp wholegrain mustard
1 tsp margarine
30g Light cheddar cheese (grated)
Green Salad
2 cups rocket
1 Tbsp balsamic
1 Tbsp shaved parmesan
Directions
1. Prepare Slendier Spaghetti as per instructions on the back of the
packet.
2. Put into a bowl and stir in the sundried tomatoes, capsicum,
zuchhini, and spinach.
3. In a large jug, mix the eggs with the milk and mustard. Season with
pepper.
4. Melt margarine over a deep fry pan on medium heat. Spoon half
the spaghetti mixture evenly over the base, pour half the egg mixture
and sprinkle with half the cheddar. Repeat with remaining ingredients.
5. Place over a low-medium heat for 10 minutes or until golden
underneath and almost set. Transfer to the grill for 5-8 mins to brown
board and cut into wedges.
6. Serve with a green salad.
Nutritional Information/ per serve
Energy 868kj(206 cal),Protein 18g, Fat 9g (Saturated 3g,
Carbohydrate 9g (Sugar 7g), Fibre 8g,Sodium 281mg
THAI CHICKEN, CHILLI, BASIL NOODLES
Serves 2
250 Grams Lean Chicken Breast Sliced
2 CM Piece Ginger, Peeled And Grated
1 Long Red Chilli, Thinly Sliced
50 Grams Snow Peas
1 Tablespoon Lime Juice
1 Teaspoon Fish Sauce
1/2 Cup Thai Basil Leaves
1/2 Cup Coriander Leaves
1 Tablespoon Reduced Salt Gluten Free Soy Sauce
2.Heat vegetable oil in a wok or large frying pan. Heat oil on high;
stir-fry chicken for 2-3 minutes or until browned
3.Add ginger, lemon grass and chilli and stir fry until fragrant. Add
snow peas and cook until just tender.
for 1-2 minutes to heat through. Toss herbs through and serve
Nutritional Information/ per serve
Energy 951kj ( 226cal), Protein 31.4g, Fat 8.1 g (Saturated 2.2g),
Carbohydrate 4.4g (Sugar 3.4 g), Fibre 7g, Sodium 474mg
VEGAN RAINBOW LASAGNE
Ingredients
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Slendier Lasagne Sheets
2 medium golden beetroots
2 medium red beetroots
3 large tomatoes
1 bunch basil leaves
Salt and Pepper
Sauce
5 shallots (diced)
‘Ricotta’
1 clove of garlic minced
5 Tbsp cashews, soaked in water
overnight
3 Tbsp vegetable stock (reduced salt)
1 Tbsp pumpkin seeds
1 cup tinned diced tomatoes
2 garlic cloves minced
1 Tbsp lemon juice
1 Tbsp nutritional yeast
½ tsp oregano
Juice of ¼ lemon
¼ tsp smoked paprika
2 basil leaves (chopped)
2 basil leaves
Salt and pepper to taste
1 tsp nutmeg ground
Directions
1. Prepare Slendier Lasagne Sheets as per instructions on the back of the pack. Set aside.
2. Preheat your oven to 180 degrees celcius. Wrap each beet in aluminium foil and place in a roasting pan. Roast
for 60 mins or until the beets are soft. Let them cool and carefully remove the foil. The skin should peel off. Set
aside.
3. While your beetroots are roasting, make some ‘ricotta’. Drain and rinse your cashews and place them in a food
processor. Add the pumpkin seeds and puree. Add the garlic, nutritional yeast, lemon, basil, salt, pepper, and
nutmeg. Adding water as needed if mixture too dry, process everything until it’s smooth. Adjust seasonings as you
4. For the sauce, in a saucepan sprayed with cooking oil, cook your shallots until then soften. Add the garlic and
and add the remaining ingredients. Bring it back down to a simmer and let it cook for another 15 minutes. Adjust
seasonings to taste.
5. Slice your beets and tomatoes into ¼ inch slices. Lightly salt and pepper the slices.
6. To assemble, using an oven proof small square pryex style dish, layer 1/3 of the sauce on the bottom of the dish.
Then top with a 1/3 layer of the Slendier Lasagne Sheets. Next, top with a 1/3 layer of red beetroot slices, then
top with a 1/3 layer of golden beetroot slices, and repeat with remaining ingredients. Top the stack with the ‘ricotta’
mixture.
7. Bake in 180 degrees celcius oven for 10 mins or until heated through.
8. Serve and top with basil.
Energy 1039kj ( 247cal), Protein 11g, Fat 10g (Saturated 2g), Carbohydrate 23g (Sugar 19g), Fibre 13g, Sodium
345mg