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.

2-4 cups cooked brown rice without salt
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup slivered almonds
½ cup peanuts
¾ cup raisins
2x chopped spring onions
1/3 cup soya sauce

Lightly toast seeds and nuts over a medium heat in a non-stick fry pan. Be careful to stir constantly otherwise they may burn.
Now add all other ingredients together and mix well.
You may add many other things to this simple and basic yet ever so tasty salad.
Capsicum, tomatoes, smoked fish, carrot, celery, corn, chopped beans.
This can also be a side salad to serve with steak, chicken or fish as a complete meal, or as a base for pita bread.
I use it as a healthy lunchtime option and it fuels me for the rest of the day leaving dinnertime easy with meat and salad or veges.

Healthy food hint for the week:
Chew each mouthful of food slowly and thoroughly. This is where efficient nutritional extraction begins and it also starts the calorie countdown before the food hits your stomach.