Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

Again after many requests (good luck to Amy's friend) this week I have gone for a vegetarian meal and although many people are cautious of Tofu, if it is cooked correctly and mixed with an array of flavours, then it is a very appealing meal option for anyone.

Tofu and Vegetable Medley with Cashew Pesto

1 block of firm tofu (refrigerated unit up from eggs at Mount New World) cubed 2cm blocks
1x onion
2x carrots cut into sticks
2 cups broccoli and cauliflower florets
1 cup corn kernels
1 cup cut green beans
1 big handful bean sprouts
Place rice bran oil in a non-stick fry pan and brown all over. Take out of pan and stir fry onion till soft. Now turn up heat and stir fry all veges for 3-4 minutes. Add sprouts and tofu back in for last minute of cooking.

Pile onto a plate and stir through pesto.

Cashew nut Pesto

1 cup cashews
1 chopped red chilli
1 cup tightly packed basil
¼ cup shaved parmesan
1 clove garlic
Crush all ingredients together in a pestle and mortar or a food processer. Add ¼ cup olive oil and juice of one lime on top.

This week's healthy food/diet hint to try to put into practise:
Don't ever skip meals. This is potentially the most dangerous and vicious cycle you can get into. If you don't eat for long periods of time then your body goes into a catabolic state and starts to break down its muscle tissue for energy and conserves fat!
When you do finally eat, you are also tempted with quick convenience foods that are high in sugars and fats and tend to eat faster as you are hungry and eat more as you don't give food time to digest!
Try to pack some protein bars, one-square-meal-bars, packets of almonds or fruit in a bag every day so no matter where you are; office, car, out-and-about, you always have a healthy option on hand.