Snack

1. Grease and flour two 21x10x5 cm (8x4x2-inch) baking pans. Set aside. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside.
2. In a large bowl combine eggs, apples, sugar, oil, and vanilla. Stir in flour mixture just until moistened. Pour batter into prepared pans.
3. Bake in a 175 degree C (325 degrees F) oven for 45 to 55 minutes or until toothpick inserted in center comes out clean.
4. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap and store overnight before slicing.

Makes about 30 serves. Can be frozen.

This cake is a healthy alternative to other cakes- a great idea for a snack.

1. Grease and lightly flour a fluted cake tin.
2. Combine all ingredients in a mixing bowl and beat with an electric mixer on low to medium speed for about 60 seconds. Pour batter into cake tin.
3. Bake in a 180 degree C oven for 50-55 minutes or until knife inserted near centre of cake comes out clean (this cake can also be freezed for up to 1 month).
4. Leave in tin for 10 minutes before turning out on to a wire rack to cool.

Makes 12 pieces.

Sourced from: www.healthyeatingclub.org

- mix ingredients and form patties - spray with oil and bake in the oven or pan fry in a little oil Makes 4. Sourced from: www.healthyeatingclub.org

1- Place noodles in a large bowl and cover with boiling water. Separate noodles with fork. Drain.

2- Heat oil in a wok or frypan and saute capsicum and garlic until soft. Stir through noodles and sauces. Simmer until ingredients are heated through.

3- Add bok choy and stir-fry until it just wilts.

SERVES 6

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1- combine stock, sauces and sesame oil in a jug. Set aside.

2- Heat a wok over high heat. Swirl 1 teaspoon oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.

3- Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.

4- Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.

SERVES 4

1- Cook noodles as per instructions on packet without flavouring.

2- Heat oil in frypan and cook soy fillets until golden on both sides. Remove from heat and slice. Add onion, capsicum and saute until soft. Stir through beans and saute for 1 minute.

3- Add satay sauce, soy fillets, drained noodles and heat through

SERVES 4.

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1- Toss onion, potato & sweet potato in a baking tray with oil. Bake in a hot oven (200°C) for 20 minutes, turning occasionally, until onion is soft & potato lightly browned.

2- Place pizza base on a tray. Spread with pizza sauce & sprinkle with half the cheese & the rosemary. Top with potato mixture. Sprinkle with salt (optional) & remaining cheese.

3- Bake in a hot oven (200°C) for 15-20 minutes or until cheese is melted & pizza base crisp.

SERVES 8.

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1- Heat half the oil in a wok or large frying pan. Add broccoli, shallots, capsicum and lemon grass and sauté for 5 minutes.

2- Add the curry paste, bean sprouts, and corn and stir-fry for a further 2 minutes. Remove vegetables from the pan.

3- Heat the remaining oil in the frypan. Add tofu and cook for 3 minutes or until golden. Add rice and stir-fry until heated through.

4- Add the vegetables and soy sauce and stir until the rice mixture is evenly coated.

Serves 6.

1- Bring large saucepan of water to boil, add pasta, boil for 8 minutes or until cooked. Drain, place in large mixing bowl.

2- Add zucchini, carrot, corn and mayonnaise, mix to combine.

3- Pack in small plastic containers.

MAKES 8 SERVINGS.

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au

1- Toss sliced sweet potato in oil and place on a baking tray and roast in a hot oven, 200°C, for 20 minutes. Drain on kitchen paper.

2- Spread each tortilla with 1/6 refried beans, 1 tablespoon sour cream, 1 tablespoon salsa, sweet potato, beetroot, carrot and baby spinach leaves in a 5cm wide strip down the centre of the tortilla, leaving a 3cm gap at the top and bottom.

3- Roll up firmly and turn the wrap over to secure the folds.

4- Place in a heated sandwich press until toasted and warmed through

SERVES 6.