Lia's Tofu Chocolate Mousse

Ingredients
3/4 Cup Dark Chocolate
336g Silken Tofu
1/2 Cup Warmed No-Fat Milk
1 tsp Vanilla Paste

Instructions
1. Melt chocolate in mircowave until smooth.
2. In a food processor, combine tofu, melted chocolate, warmed milk and vanilla and process until smooth.
3. Serve in individual containers and garnish.

Nutritional Information
Calories: 281
Protein: 9g
Carbs: 24g
Fat: 16g

The Eat-Clean Diet Cookbook by Tosca Reno

Red & Green Cabbage Salad

This is an Australian Women's Weekly Magazine recipe. I use it a bit as it's kind of like coleslaw, but without the mayo.

Red and Green Cabbage Salad
Serves 6
Preparation 15 mins (plus 3 hours refrigeration time)

Ingredients
1/4 cup (60mL) extra virgin olive oil
1/3 cup (80mL) lemon juice
1 clove garlic, crushed
300g red cabbage, finely shredded
salt
300g green cabbage, shredded finely
2 sticks (300g) trimmed celery, sliced thinly
1 small (70g) carrot, grated finely
1/3 cup chopped fresh flat-leaf parsley

Method
1. Combine oil, juice and garlic in a large bowl. Add red cabbage; season to taste with salt. Cover, refrigerate for 3 hours.
2. Add remaining ingredients, toss to combine; season again to taste.

I like serving this with sliced chicken breast.
I have made it without mixing in the dressing first, just adding the amount of dressing I want later.

Huntsmans Chicken

Ingredients
1 large onion, diced
2-3 cloves garlic, crushed
1 cup chopped mushrooms
1 400g can diced tomatoes in juice
400g skinless boneless chicken breasts

2 tsp instant chicken stock powder
1/4 cup boiling water
1/4 cup red or white wine
1-2 tsp sugar or sugar replacer
2 Tbsp tomato paste

1/2 cup sliced olives
2 Tbsp chopped parsley
2 Tbsp chopped fresh basil, if available

Method
Turn a fairly large slow cooker to LOW. Place onion, garlic and mushrooms in the cooker and mix together.
Spoon tomatoes and their juice evenly over the onion mix.
Place whole chicken breasts on top.
Combine next 5 ingredients in a measuring cup or other small container and pour over chicken.
Cover and cook on LOW for about 8 hours or HIGH for about 4 hours.
The chicken should be soft enough to shred with a pair of tongs or fork without removing from the crockpot.
Stir in olives, parsley and basil, and serve.

I think this is based on a Simon/Alison Holst recipe

Barbecue Garlic Beef Fillet

Ingredients
- 1 fillet of beef, about 1.25kg
- 4 cloves garlic, slivered

Marinade
- 3/4 cup Cabernet Sauvignon
- 1 Tbsp Dijon-style mustard
- 3 cloves garlic, crushed
- 3 Tbsp olive oil

Method
With the point of a sharp knife, make small slits in the beef, insert the slivered garlic. Place the beef in a plastic bag. Combine the wine, mustard and garlic then slowly whisk in the oil. Pour into the plastic bag and move the beef around so it is well coated in marinade.

Refrigerate for several hours or overnight. Turn occasionally.

Remove the beef from the marinade. Place under or over medium heat and grill or barbecue for about 8 minutes each side depending on the thickness of the meat. Baste occasionally with a little of the marinade.

If cooked in a barbecue oven, roast for about 20 minutes at 190 degrees C (this is how we usually do it).

Cover loosely with foil and stand for 5 minutes in a warm place before carving. This 'sets' the juices and makes the meat easier to cut. The marinade can be strained, boiled and served with the beef.

Serves about 6.

I think recipe was originally out of a leaflet from Foodtown (NZ supermarket).

Flax Oil Salsa

This is yummy on fish, chicken or over veges. Tastes a bit like pesto.

Ingredients
1 bunch basil
1 bunch chives
1 bunch parsley
1/2 cup mint
3-6 garlic cloves
1 baby onion
50g capers
1 can drained anchovies
1 tsp seeded mustard
2 Tbsp lemon juice
1 C flax oil

Directions
Blend all together, put in a container and refrigerate.