The following recipes have successfully been used by teachers implementing New Start.

Recipes for Juniors:

Pita Bread Pizzas

• A packet of pita bread
• Cheese (grated)
• Tomato paste for spreading
• Italian herbs (dried)
• Chopped vegetables and fresh herbs for topping – chives, basil, spring onion, celery, tomato, mushrooms, capsicum, zucchini
• 1 tin crushed pineapple (drained)

1. Spread the pita bread with tomato paste.
2. Sprinkle on dried herbs
3. Decorate with fresh herbs, vegetables and pineapple
4. Sprinkle with grated cheese.
5. Bake in a moderate oven for 10 minutes, or grill for a few minutes.

Mountain Bread Wraps

• 1 piece Mountain flat bread
• 1 quantity tomato salsa sauce (recipe below)
• Chopped raw salad vegetables – cucumber, baby spinach, celery, capsicum, carrot (grated)

Salsa Sauce

• 1 can tomatoes
• 1 small onion
• 1 clove garlic
• 1 dessetsp. olive oil
• 1 teasp. honey
• 1 teasp. vegetable salt
• 1 teasp. sweet paprika
• 1 dessertsp. arrowroot (or “corn” cornflour)

1. Chop onion and garlic. Fry in olive oil.
2. Blend all ingredients except for arrowroot.
3. Put all ingredients in saucepan. Add arrowroot and whisk while bringing to the boil.
4. Cool.

To make wraps:

1. Spread Mountain bread with salsa sauce.
2. Place chopped/grated salad on bread and roll up.

Ingredients in Mountain Bread:
Rice – 70%, Wheat 30%, Filtered water, Salt

Note: Mountain bread contains no preservative 282 – an important one to be avoided in bread products. Mountain bread also contains less wheat than most flat breads. Many Australians are developing allergies to wheat because of the large amounts of refined wheat products consumed.
Another serving suggestion for Mountain bread – Bake it in the oven or under the grill to make it crispy.

Recipes for Middle / Upper Primary:

Indian Lentil Burgers

• 1 tin brown lentils, drained (or equivalent dried cooked lentils)
• 1 medium white potato (steamed)
• 1 piece sweet potato equivalent in size to the white potato (steamed)
• 1 onion, chopped
• 1 egg
• ¼ teaspoon sweet paprika
• ¼ teaspoon curry powder
• ½ teaspoon unrefined salt
• olive oil

1. Stir-fry onion in a little olive oil.
2. Mash the potatoes and combine all ingredients.
3. Place in scoops in an electric fry-pan and turn after a few minutes. Flatten like pancakes. Turn again after another 5 minutes.

Chick Pea Curry

• 1 tin chick peas – drained and rinsed
• 1 onion, chopped
• 1 clove garlic
• 1 teaspoon curry powder
• 1 cup water
• 1 natural vegetable stock cube – Swiss Nature from Coles Health section
• ½ teaspoon unrefined sea salt
• Chopped vegetables – sweet potato, carrot, celery, capsicum

1. Chop all vegetables.
2. Place all ingredients in a large pot and simmer for 20 minutes.
3. Serve on Basmati rice.
4. Garnish with fresh coriander, chives or any other suitable herbs you may have growing in your school garden