Below are a sample of some of the recipes shown on 9NEWS:

Super Smoothie:

- 1 tablespooon of loosely chopped fresh spinach or kale
or 1 cube of frozen spinach or kale

- 1/4 cup of chopped fresh or frozen Strawberries

- 14 cup of chopped banana

- 1 teaspoon of flax meal

- 2 tablespoons of plain Greek Yogurt

- 1/4 cup of unsweetened Almond Milk, or Soy Milk

Yum-O Chicken Nuggets:

Ingredients:

 
- 3/4 lb organic ground chicken

- 1 medium onion, peeled and diced(

-  1 small apple, peeled and grated (just switch to the grater attachment on your processor)

- 1 chicken stock cube, crumbled well

- 1/4 or more cups of frozen spinach, crumbled

- 1 cup dry bread crumbs

- canola oil or olive oil for frying (canola oil can take higher heats)

Directions:

1. Combine first five ingredients in bowl. Mix together with your hands or spoon. Shape into small patties.

2. Put bread crumbs in a shallow dish and press the pieces into the coating.

3. Heat enough oil for shallow frying in large frying pan. Add nuggets and cook about 6 minutes, turning occasionally, until light golden and cooked through.

4. Suitable for freezing- they will be mushy if you microwave them so consider letting them defrost in fridge and then heating them up stove top. Or, you could throw a few in the oven or toaster oven at 375 until crispy again.

Happy Hummus Dip:

Ingredients: 

- 1 roasted red bell pepper- optional- (we use jarred, but you can roast your own)

- 1 can cooked low sodium chickpeas, rinsed and drained

- 1/3 cup tahini OR plain whole-milk yogurt

- 1 small clove garlic

- 2 T olive oil, or more if needed

- 1/2 t cumin

- lemon juice, to taste

Makes 2 1/2 cups.

Directions:

1. In a food processor or blender, combine the chickpeas, the roasted pepper, yogurt/tahini, garlic, olive oil, lemon juice, and cumin.

2. Process until smooth. Add olive oil as desired for smoother consistency.

Creamy Artichoke Dip:

- 1/2 cup canned artichoke hearts

- 2 green onions, finely chopped

- 4 oz cream cheese, at room temperature

- 2 T chopped fresh flat-;leaf parsley

- 2-3 tsp fresh lemon juice

1. Rinse and drain artichoke hearts.

2. In food processor or blender, combine the artichokes, green onions, cream cheese, parsley, and 2 tsp. lemon juice. Process to smooth puree. Season with lemon juice to taste.

3. Serve with veggies or sliced bread for dipping. Refrigerate in airtight container for up to 3 days.

For more infomation visit http://mishmashhomemade.com/index.cfm  
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