Page 33 - Demo

Mexican salad bowl with Ryvita, corn and an avocado jalapeno dip Tomato and lentil stew with Ryvita dippers Serves 1 1/2 large (160g) ripe avocado 1 teaspoon finely chopped pickled jalapeno chillies 1/2 tablespoon lime juice 1 tablespoon olive oil 1 baby (100g) cos lettuce, trimmed 1/3 cup (80g) canned corn kernels 1/3 cup (80g) drained red kidney beans 2 Ryvita Multigrain crispbreads, broken into pieces 1 lime, cut into wedges 1/2 red chilli, sliced finely Prep time 5 minutes Serves 1 1 teaspoon olive oil 1 medium (170g) red onion, diced 1 teaspoon smoky paprika 200 g ripe Roma tomatoes, chopped 1 stick (100g) trimmed celery, sliced finely 1 small (70g) carrot, peeled and grated 200g canned brown lentils, drained A handful coriander sprigs 2 Ryvita Original crispbreads, cut into triangles Prep time 5 minutes Cooking time 15 minutes Put the flesh of the avocado, chillies, lime juice and olive oil into a small food processor or blender and blitz to a puree. Season to taste with sea-salt and freshly ground black pepper. Arrange the leaves of the cos lettuce in a wide bowl and top with the corn, beans, crispbread pieces and dollops of the avocado dip.Serve with lime wedges and a scatter of sliced chilli (If you do not have a food processor or blender, you can dice the avocado and mash with the chillies, juice and oil.) Nutritional information per serve Energy: 2323.5kj Protein: 13.4g Fat: 32.1g Carbohydrate: 40.3g Fibre: 24.9g Ryvita topped with smooth ricotta, raspberries and grated dark chocolate Heat a small frying pan over a medium heat; add onion and paprika. Cook for a minute, then add tomatoes, celery and carrot. Cook, stirring occasionally for 5 minutes; add lentils and season with sea-salt and freshly ground black pepper. Cook for a further 10 minutes or until tomatoes have softened. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days. Nutritional information per serve Energy :2049.4kj Protein: 26.9g Fat: 7g Carbohydrate: 66g Fibre: 20.9g Ryvita topped with smashed avocado, cherry tomatoes and crumbled feta RECIPES Total weight: 759.6g Serves 1 120g smooth ricotta cheese 1 teaspoon vanilla bean paste 2 Ryvita Original crispbreads 125g raspberries 50g strawberries, diced 5g shaved dark chocolate 1 teaspoon honey Mint leaves, to garnish Prep time 5 minutes Serves 1 1/2 medium (125g) ripe avocado, flesh diced 1 teaspoon lemon juice 1 teaspoon olive oil 2 Ryvita Multigrain crispbreads 1 trimmed (12g) spring onion, sliced finely 4 (20g) cherry tomatoes, quartered 1 tablespoon (10g) crumbled feta 1 teaspoon sesame dukkha Prep time 5 minutes In a small bowl, combine the ricotta and vanilla bean paste. Spread the mixture over 2 crispbreads; top with raspberries, strawberries and chocolate and drizzle with honey. Sit one Ryvita on top of the other and serve with a sprig of mint. Substitute in other seasonal fruits as desired. Nutritional information per serve Energy: 1511kj (361Cal) Protein: 15.6g Fat: 17g Carbohydrate: 31g Fibre: 8.7g Total weight: 236.3g Put the diced avocado into a bowl with the lemon juice and olive oil; season with sea-salt and freshly ground black pepper. Stir gently to combine ingredients. Spoon the avocado onto two crispbreads; top with spring onion, tomatoes, feta and dukkha. Option: Add a poached egg for extra protein Nutritional information per serve Energy: 1627kj Protein: 7.4g Fat: 30.3g Carbohydrate: 14g Fibre: 17.3g APR, 2020 RETAIL WORLD 31 Total weight: 467.9g Total weight: 319.8g y t i u m m c u n o k m r h o t o r f a s yv R ita o t u o R y n a e c l i i c e p p e S