The Nutrition and Health Foundation has teamed up with top chef Rozanne Stephens who has come up with quick and nutritious, budget friendly, recipes.
Rainbow brown rice salad
500g small cooked prawns; two cups of cooked brown rice; one red pepper, finely chopped; one green pepper, finely chopped; three spring onions, finely chopped; two celery sticks, finely chopped; two tablespoons of lemon juice; two tablespoons of olive oil; two tablespoons of half-fat crème fraiche; two tablespoons of fresh chives, finely chopped; half a teaspoon of sugar; salt and pepper.
Mix all the ingredients to combine, season with salt and pepper and garnish with extra chives.
Make sure to either eat rice hot or chilled. At tepid temperatures it breeds bacteria after 90 minutes.
Spiced stewed rhubarb and strawberries
Two bunches rhubarb, trimmed and cut into 5cm diagonal chunks; 300g punnet strawberries, hulled and cut into thick slices; two tablespoons of caster sugar; two tablespoons of water; 5cm ginger, cut into large chunks; one cinnamon stick; 500ml custard, to serve (either custard made on low fat milk or bought low fat custard is fine to use )
Place the rhubarb, water, sugar star anise, cinnamon stick and ginger in a pot. Cover and boil for five minutes.
Add the strawberries and cook, uncovered for a further two minutes.
Remove the ginger and cinnamon.
Can be served hot or cold. Serve with custard.