Tracy Rutherford on Muck Rack

Tracy Rutherford

As seen in: Taste.com.au, The Daily Telegraph, The Courier-Mail, Gold Coast Bulletin, The Advertiser (South Australia), The Mercury (Tasmania), Northern Territory News, The Weekly Times, BODY + soul, Townsville Bulletin, Geelong Advertiser and
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Articles

This Cypriot grain salad-stuffed butternut pumpkin is filled with all the good stuff

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By Tracy Rutherford
| BODY + soul Verified
Who says salads have to be boring to be healthy? This hearty Cypriot-inspired dish will have your entire table begging for seconds. This hearty salad hits all the notes of sweet, salty, tangy and chewy, with a bit of crunch from the walnuts. It is almost a no-waste recipe, with every part of the pumpkin being used, except for the stringy pulp. The roasted flesh becomes part of the salad, the shells become vessels to hold the salad and the seeds can be roasted for a crunchy treat.
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Banana sushi is the fun snack you didn’t know you needed

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By Tracy Rutherford
| Geelong Advertiser Verified
Put a selection of sprinkles, chopped nuts and coconut in separate bowls. Peel bananas (straight ones work best) and cut them into short lengths. Use a flat-bladed knife to spread the outside of each piece of banana with a spread of your choice, leaving the ends plain. (The banana is slippery, so after you’ve spread half of it, place it upright on a board to do the other half.) Roll the outside of each piece in sprinkles, nuts or coconut to coat. Serve on a platter.
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Mushroom and lentil lasagne

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By Tracy Rutherford
| Healthy Food Guide New Zealand Verified
See favs Perfect for Meat Free Mondays, or just more veggie meals, this mushroom and lentil lasagne is high in protein and has 3 of your 5-plus-a-day. Serves: 6 Time to make: 1 hr 10 mins Hands-on time: 20 mins See favs PRINT
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