recipes WITH TOTALLY KIWI PRODUCTS

A delicious, easy recipe with a bit of kick, even your kids will eat them!Ingredients1 c Flour1 Egg1 ½ c Grated Cheese1 c MilkCayenne Pepper60g Butter (substitute with ¼ c Chilli & Lime FSO) MethodMix all ingredients with a forkPut into greased muffin tins (or smaller if want snack size)Bake @ 230 for 10 mins

Looking for an afternoon snack, or a light breakfast? Making a refreshing acai smoothie bowl is simple.Ingredients(makes 1.5 servings)1 frozen, medium sized banana1/2 cup of mixed frozen berries1/2 cup of frozen chopped spinach1/2 cup of almond milk2 tablespoons of nut butter of your choice2 tablespoons of acai powder1 tablespoon of flaxseeds2 tablespoons of maple syrupa pinch of saltfruit and granola to top methodFirstly blend together the frozen banana, berries, spinach, almond milk, nut butter, acai powder, flaxseeds, maple syrup and salt for about 1-2 minutes depending on your blender speed.Pause to mix and scrape off any residue from the side then keep blending for another 15 seconds.Once all combined, pour the smoothie into a bowl and cover with all of your favourite toppings like granola, fruit or seeds.​

Perfect for the home cook!Ingredients1 tsp salt1 large egg yolk1 tsp Dijon mustard285ml olive oil285ml TK Flax Seed Oil GarlicLemon juice to taste methodPlace egg yolk and mustard in a bowl and whisk.Slowly add the oils bit by bit.Add salt and pepper, and lemon juice to taste.  

Satisfy your sweet tooth, with these no bake energy balls Ingredients 1/2 cup medjool dates, pitted and chopped1/2 cup almonds1/4 cup cashews1 tbsp cocoa powder1 tbsp flax seed Fibre1 tbsp coconut oil2 tbsp almond butter(Makes about 10 bites) MethodPut dates, almonds, cashews, cocoa powder, and flax seed fibre in a food processor.Blend on high until well mixed. Empty this mixture to a large bowl.Then, add the coconut oil and almond butter and mix well.Roll the mixture into balls, about the size of a tablespoon.Roll in Super green powder, pepitas, coconut shreds, cocoa powder or preferred topping.Enjoy immediately or store in the refrigerator for up to two weeks.​

 Packed with vitamins, minerals and omega-3’s, this is a breakfast smoothie that sticks with you until lunch, and made all the more substantial with the addition of flax seeds. ingredients1 medium to large frozen banana (break your bananas into one-inch chunks before freezing)1 heaping spoonful of almond butter (or peanut butter)2 spoonfuls flax seed½ cup almond milk, yogurt or regular milkdrizzle of honey, agave nectar or maple syruptiny drop of almond extract (or vanilla extract, but the almond extract makes the smoothie taste almost like candy!)MethodToss all the ingredients into a blender and blend until smooth.Pour into a glass and enjoy

perfectly paired with tabbouleh​, these delicious lamb koftas are a great option for informal entertaining or feeding a crowd.ingredients500g lamb mince1/2 red onion, finely chopped2 tablespoons parsley, chopped2 tablespoons mint, chopped1 egg2 teaspoons ground cumin2 garlic gloves, crushed1 long red chilli, finely choppedfinely grated zest of 1/2 lemon1 tablespoon olive oilTABOULEH1/2 cup couscous1/2 cup boiling water250g cherry tomatoes thinly sliced1/2 bunch parsley leaves1/2 bunch mint leaves1/2 red onion, chopped2 tablespoons (drizzle) TK Citrus Flaxseed Oil methodIn a large bowl, combine lamb mince, onion, parsley, mint, egg, cumin, garlic, chilli and lemon. Roll into 8 small sausage shapes (about 10cm long). Mould around skewers, then chill for about 10 minutes.TABOULEH. Combine couscous and boiling water in a bowl and set aside covered for 3 minutes.Fluff up grains with a fork, add tomato, parsley, mint, onion and drizzle TK Citrus oil. Toss well and season with salt and pepper if required.Heat oil in a large frying pan on high. Fry kebabs in two batches for 6-8 minutes each, turning occasionally until cooked. Serve with tabouleh and flatbreads.