FREEDOM NEWSROOM

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Ingredients 1 tsp Avocado Oil 10 ozs Extra Lean Ground Turkey 1 1/2 cups Green Cabbage (thinly sliced) 2 Carrot (medium, julienned) 1 1/2 tsps Turmeric 350mL Bone Broth 1/2 cup Pureed Pumpkin 1 cup Canned Coconut Milk (full fat) 1/4 cup Parsley (optional for garnish) 1/2 Lime (juiced)

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Ingredients 2 tablespoons extra-virgin olive oil 4 cups grape tomatoes, halved 1 medium shallot, sliced 3 cloves garlic, thinly sliced 1 teaspoon chopped fresh thyme, plus more for garnish ¼ teaspoon crushed red pepper 1 can no-salt-added white beans, rinsed 1kg mussels, scrubbed and debearded if necessary (see Tip) ½ cup dry white wine Lemon wedges for serving

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Ingredients  700g large peeled and de-veined prawns ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 shallot, chopped 2 garlic cloves, minced ¼ cup cooking white wine Juice of ½ lemon (1 tablespoon) ½ teaspoon Sriracha 2 tablespoons unsalted butter, at room temperature ¼ cup chopped fresh parsley 4 servings (6 cups) Zucchini Noodles

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Ingredients 3 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 2 teaspoons dried oregano ½ teaspoon freshly ground pepper 3 medium tomatoes, cut into large chunks 1 large cucumber, cut into large chunks 1 can chickpeas, rinsed ⅓ cup crumbled feta cheese ¼ cup thinly sliced red onion 2 tablespoons sliced Kalamata olives 2 cans sardines with bones, packed in olive oil or water, drained

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Ingredients 165g (3/4 cup) pearl barley 1 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 1 tsp ground cumin 400g can no-added-salt chickpeas, rinsed, drained 80ml (1/3 cup) Massel salt reduced chicken style liquid stock 2 tbsp fresh lemon juice 1 eggplant, trimmed, cut into 1cm-thick slices 2 capsicums, deseeded, cut into thin wedges 2 zucchini, trimmed, cut into 1cm-thick slices 2 (200g each) chicken breast fillets Mixed salad leaves, including micro leaves (optional), to serve

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