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Food Groups For Nutritional Balance

Grains, together with a pulse and/or nuts, make up complementary vegetable proteins.

These include fats, vitamins & minerals.

Herbs and spices added to these dishes stimulate enzymes important to digestion.

Vegetable dishes and salads , both cooked and raw, provide a varied range of starches, vitamins, minerals.

Herbs and spices added to these, increase flavour and stimulate digestive enzyme function.

Condiments like yoghurt, chutneys, etc are used to balance and compliment other dishes in taste, nutrition, variation & looks.

GRAIN

PULSE

VEG 1

SALAD

VEG 2or
SALAD 2
(Optional)

EXTRAS

Any Season	Plain Boiled Rice or Spiced	Yellow Split Pea Dhal	Pumpkin, Green Bean & Nut Subji	Tomato & Fresh Herbs		Yoghurt and Stewed Fruit
Colors	White	Yellow	Orange/ Green	Red		White +

Any Season	Fried Rice with Mixed Vegies		Carrot Soup	Lettuce & Raisin	Spiced Silverbeet	Pappadums, Chutney
Colors	Yellow +		Orange	Green	Green	Golden

Any Season	Rice with Corn kernel	Tofu Stir Fry with In-Season Vegies		Snow Pea & Apple		Banana and Date Cake
Colors	White/ Yellow	Brown +		Green/ White		Brown

Any Season	Taco Shells (Corn Meal)	Chilli Beans		In-Season Greens eg Lettuce, Sprouts, Capsicum	Grated Carrot	Grated Cheese (for inside Tacos)
Colors	Yellow	Red/Brown		Green	Orange	Yellow

Any Season	Flat Breadfor Roll-Ups	Falafel (Bean & Pea Mix		Tabbouli (Cracked wheat)	In-Season Greens for Salad	Hommus (Chickpea & Tahini)
Colors	Brown/White	Brown		Green/Red	Green	Brown/White

Summer	Rice with Seeds	Pappadums	Potato & Tomato Subji	Carrot, Lettuce & Raisin		Spearmint Yoghurt
Colors	White +	Yellow	White/Red	Green/ Orange		Green/White

Summer		Peanut Satay Sauce	Steamed, whole Potatoes	Fresh Herbs & Sprouts	Avocados Tomatoes	Rice Custard with Fresh Fruit
Colors		Brown	White	Green	Green/Red	Yellow +

Summer	Wholemeal Spaghetti	Red Lentil in Tomato Sauce		Bean & Nut	Grated Carrot with Sultanas & Coconut	Grated cheese on Spaghetti & Lentils
Colors	Brown	Red/Brown		Green/ Yellow	Orange	Yellow