Beef with Zucchini
Nikki Young

• 1 oz beef, cut into strips
• 1 Tbsp oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 tomatoes, chopped
• ½ tsp salt
• 1 tsp ground pepper
• 1/3 C water
• 4 small zucchinis, cut crossways into pieces
• 1 red capsicum, diced
Heat oil in a pan and fry beef strips until browned on all sides. Add the onions, garlic, tomatoes, water, salt and pepper and simmer for 1hr. Check from time to time to make sure mixture hasn’t become too dry, add more water if necessary.

Stir in zucchini and capsicum pieces and simmer for a further 20min.




Avocado and Mint Ice-Cream
Nikki Young

• 2 large avocados, skin and pip removed
• 2 C diced honeydew melon
• ½ lemon, juiced
• 1 bunch of mint
• 2 Tbsp honey
• 1/3 C coconut milk
• 2 egg whites, beaten until stiff peaks have formed

Using an electric blender, blend together avocadoes, honeydew, lemon, mint, honey and coconut milk until a creamy texture has formed. Fold avocado mixture into the beaten egg whites and then poor into an ice-cream container / freezer proof container and freeze for around 6hrs or overnight until set.

Remove from the freezer 10min prior to serving, cut into slices.