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TAMARIND CHUTNEY– PHASE 2

INGREDIENTS 20 grams dried tamarind200 ml water1/2 teaspoon salt2 teaspoons stevia1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/4 teaspoon cumin DIRECTIONS Soak tamarind in boiling water for 10 minutes.Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.Add stevia to the pulp and mix well.Add the remaining ingredients.Mix and taste. Add more stevia, salt or pepper as needed.Chutney can be refrigerated for 2-3 months. By Zarina Jas

TOMATO AND CORIANDER SALSA – PHASE 2

INGREDIENTS 2 tomatoes1 bunch coriander1/4 onion1 clove garlicSalt and pepper to tasteChilli to taste DIRECTIONS Put everything in a food processor and blitz until everything is finely chopped.Can be used as a condiment for with meats.To use it as a dressy, make it a little more runny by add water or even vinegar.

HOMEMADE SWEET AND SOUR SAUCE – PHASE 2 & 3

INGREDIENTS 1⁄3 cup apple cider vinegar1⁄2 cup water, to taste (will depend on how “strong” you like the flavour)1⁄2 teaspoon sea salt, to taste1⁄2 teaspoon black pepper, to taste3⁄4 teaspoon garlic, to taste1⁄2 teaspoon stevia, to taste1 teaspoon dried oregano, to taste1⁄2 teaspoon cumin, to taste1⁄2 teaspoon chilli flakes, to taste (optional) DIRECTIONS Add all items to a shaker; shake vigorously.Pour on desired item and serve.ENJOY!

APPLE CIDER VINEGAR SALAD DRESSING – PHASE 2 & 3

INGREDIENTS 1/3 cup white vinegar1 tablespoon sugar free tomato sauce1/4 cup tamariRed chilli flakes to tasteChopped garlic to taste1/2 cup stevia DIRECTIONS In a pan add the garlic and red chilli flakes.Dry fry for two minutes.Add tomato sauce, tamari, vinegar, stevia and water (optional).Stir it continuously until the mixture thickens. By Sanskruti Kulkarni

SCHEZWAN SAUCE – PHASE 2 & 3

INGREDIENTS 15 to 20 whole dried red chillies2 tablespoons chopped garlic1 tablespoon salt1/2 tablespoon tomato pureeWater if required DIRECTIONS Soak chillies in warm water for 20 minutes.Drain all water from the chillies and make a paste.Heat a nonstick pan. Add garlic, tomato puree, chilli paste, salt and water, if required.Simmer for 15 to 20 minutes on a medium heat.Mix well then allow to cool.Put in an air tight container and store in the fridge.Use as required. By Sanskruti Kulkarni

PASTA SAUCE / BOLOGNESE – PHASE 2 AND 3

INGREDIENTS 80 grams – Tomato Paste 3 Tablespoons – Apple Cider Vinegar 1 Tablespoon – Lemon Juice 1/4 teaspoon – Celery Salt 1/2 teaspoon – Paprika 1/4 teaspoon – Mustard Powder 1/4 teaspoon – Onion Powder 1/4 teaspoon – Garlic Powder Tiny Pinch – Nutmeg Tiny Pinch – Clove Stevia to taste DIRECTIONS Dissolve spices in the vinegar and lemon juice. Then add the Tomato Paste and mix thoroughly. If needed: Add additional lemon juice, vinegar, or a little bit of water until it reaches your desired thickness. By Jess Arroyo   <

SWEET CHILLI SAUCE – PHASE 2 OR 3

INGREDIENTS 1 onion 2 tomatoes 2 tsp garlic 1-2 Tblsp chilli flakes 3 Tblsp stevia 1 1/2 Tblsp apple cider vinegar Salt and pepper to taste 200-250ml water DIRECTIONS Cook onion, tomatoes and garlic in a pan. Add dry ingredients and cook in. Add 200ml water and apple cider vinegar and simmer until desired consistency. Add more water, if you like it more runny. Remove from the heat. Blend mixture and bottle of jar. By Mel Wishart

VIETNAMESE CHICKEN MEATBALLS WITH DIPPING SAUCE – PHASE 2

INGREDIENTS FOR VIETNAMESE CHICKEN MEATBALLS 100 very lean chicken mince Finely chopped shallots Chopped coriander Grated ginger Grated lime rind 2 x teaspoons of fish sauce DIRECTIONS FOR VIETNAMESE CHICKEN MEATBALLS Mix all ingredients together, section into little balls, bake in oven at 170 degrees for 15-20 minutes. INGREDIENTS FOR DIPPING SAUCE Mix together - 2 tablespoons apple cider vinegar, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1 tablespoon stevia. Serves 1 By Alissa Walsh