Vitality Spice blends & Festive Recipes

Cooking Herbs & SpicesVitality Spices recipes

Now you can make up your own spice blends the same as the famous True Vitality spice blends. Below is the recipe for making a 1 kilo batch, but if you wish to make only 100g then divide the recipe ingredients by 10, you can then change the grams to teaspoons if you wish. No need to be super accurate as they will still taste awesome. If you don’t wish to have one or two of the ingredients then simply leave them out. Have a play with them and I’m sure you will love them in your cooking.

Vitality Spices recipe (the yellow blend)

To make up 1 kg (the equivalent of 7 of the 140g tubs)

Cumin  pwd               260g

Turmeric  pwd          156g

Paprika  pwd            104g

Black Pepper Pwd    90g

Garlic Powder           78g

Coriander Seed pwd 78g

Chilli Powder             78g

Coriander Leaf          78g

Parsley Leaf              78g

Total                         1000g

Green Vitality recipe

To make up 1 kg (the equivalent of 11 tubs)

Chilli Flakes                    266g

Onion Flakes                  222g

Cracked Peppercorns    178g

Dill leaf tips                     89g

Coriander Leaf                67g

Parsley Leaf                   67g

Tarragon leaf broken      67g

Basil leaf broken            44g

Total                              1,000g

 In Australia, the organic herb and spice supplier we use is Austral herbs

Perfect roast turkey


1 whole turkey 4-5kgs, neck and giblets removed

1 cup salt

¼ cup olive oil

1 large onion, peeled and chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

1 sprigs fresh thyme

1 bay leaf

1/2 cup water


Rub the turkey inside and out with the salt. Place the turkey in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 180 degrees C. Thoroughly rinse the turkey and discard the brine mixture.

Brush the turkey with half the olive oil. Place breast side down on a rack in a baking tray. Stuff the turkey cavity with ½ the onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray, and pour the water into the base of the dish.

Roast uncovered 2½ to 3 hours in the preheated oven, until the juices run clear when the thickest part of the thigh is pierced with a skewer. (If you have a thermometer – when the internal temperature of the thigh reaches 85 degrees C.)

Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining oil. Allow the turkey to stand about 30 minutes before carving.

Rosemary and Basil Roast Turkey


3/4 cup olive oil

1 head garlic, peeled and crushed

Good handful chopped fresh rosemary

Handful chopped fresh basil

1 tablespoon Italian herb seasoning

Salt and freshly ground black pepper to taste

1 whole turkey

1 tablespoon of corn flour


Combine the olive oil, garlic, rosemary, basil, Italian herb seasoning, black pepper and salt. Set aside.

Wash the turkey, inside and out and pat dry. Remove any excess fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use cocktail sticks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting tin. Add just enough water to cover the bottom of the pan. Roast according to the weight of your turkey. Roast in a preheated 180 C oven. When finished, a meat thermometer inserted in the thigh should read 82 C and the juices should run clear when pierced with a fork.

Stuffing your turkey

You can stuff the turkey using the stuffing recipe  also on this page


Barbecued prawns with lemon, parsley and garlic

 Prawns quickly marinated in lemon, garlic and parsley for 30 minutes, then barbecued. This recipe also works well with scallops.


3 tablespoons olive oil

3 tablespoons lemon juice

3 tablespoons chopped fresh parsley

3 teaspoons minced garlic

Freshly ground black pepper to taste

Dried chilli flakes to taste (optional)

750g uncooked fresh king prawns, peeled and deveined


In a large, glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with chilli flakes if desired. Add prawns, and toss to coat. Marinate in the refrigerator for 30 minutes.

Preheat barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil cooking grill hotplate. Cook for 2 to 3 minutes per side, or until opaque.

BBQ Boneless Leg of Lamb

This lamb dish can be cooked using an open or hooded BBQ.


1 cup olive oil

½ cup lemon juice

2 garlic cloves, crushed and chopped

1 tablespoon salt & ground pepper

1 leg of lamb, boned & flattened

BBQ sauce

½ cup water

½ cup lemon juice

3/4 cup olive oil

2 ½ cups tomato puree

2 medium onions, chopped

2 teaspoons Tabasco sauce

1 teaspoon red chilli, finely chopped

2 cloves garlic, minced

1 tablespoon dry mustard powder

1 teaspoon salt


Mix together the olive oil, lemon juice, minced garlic, salt, and black pepper (first 4 ingredients) in a bowl. Add the trimmed lamb leg, coat with the marinade and leave marinating at room temperature for 2 hours.

Meanwhile, stir together the BBQ sauce ingredients in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.

Preheat the barbecue for medium-low heat, and lightly oil grate.

Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook 1½ to 2 hours, turning and basting frequently with the hot barbeque sauce.

Tuna steaks with mango salsa



2 tablespoons olive oil

2 tablespoons lime juice

2 cloves garlic, minced

4 tuna steaks


1 fresh mango – peeled and chopped

¼ cup finely chopped red capsicum

½ Spanish onion, finely chopped

2 shallots, chopped

2 tablespoons chopped fresh coriander

1 jalapeno chilli, seeded and finely chopped (or to taste)

2 tablespoons lime juice

1½ teaspoons olive oil

Spice mixture:

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon garlic powder

4 tablespoons olive oil


Whisk together the olive oil, lime juice and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and marinate/chill in refrigerator 3 hours.

Combine the mango, capsicum, Spanish onion, shallots, coriander and jalapeno in a bowl; stir. Add the lime juice and 1½ teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.

Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of the tuna steaks in the spice mixture to coat.

Heat 2 tablespoons olive oil in a large frypan over medium heat or preheat oil on a barbecue plate to medium. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the frypan/plate and let it get hot. Lay the tuna with the uncooked side down and cook another 3 minutes; remove from heat immediately.

Spoon about ½ cup of the mango salsa onto each of 4 plates. Place the tuna steaks on top of the salsa and serve immediately.

Broccoli with Lemon & Almonds


1 head fresh broccoli, cut into florets

60g Nutelex (or other dairy free butter replacement), melted

2 tablespoons lemon juice

1 teaspoon finely grated lemon rind

30g slivered or flaked almonds


Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt nutelex over medium-low heat. Remove from heat. Stir in lemon juice, rind and almonds. Toss with hot broccoli, and serve

Char-grilled baby octopus with roasted capsicum


2 red capsicums

½ cup sun-dried tomatoes, drained

1 lime

1 lemon

A small bunch of thyme

1kg whole cleaned baby octopus

½ cup olive oil

1 bunch rocket

2 tablespoons extra virgin olive oil

Sea salt and black pepper

To garnish: lime or lemon wedges


Pre-heat the char-grill or barbecue to very hot.

Cut the capsicum to give you four or five sides. Place the capsicums skin side down on BBQ or char-grill and cook till charred and black on the skin. Remove from the BBQ and put aside to cool.

Meanwhile, finely chop the sun-dried tomatoes. Remove the zest from the lime and the lemon and squeeze the juices. Finely chop enough thyme to give about 2 tablespoons. Combine in a bowl with the octopus and the ½ cup oil. Marinate for 10–15 minutes.

When the capsicums are cool, remove skins with fingertips. Slice the flesh into strips.

Place the octopus on the char-grill or barbecue and cook over high heat for 5–6 minutes, spooning the marinade over regularly.

Place rocket leaves on plates and top with capsicum and then place octopus top. Drizzle each plate with 2 teaspoons extra virgin olive oil, season with salt and pepper, and garnish with lime or lemon wedges.

Christmas Snow (coconut) Prawns


1/2 kilo green king prawns

Seasoned (S&P) plain gluten free flour or cornflour

2 eggs, lightly beaten

Shredded coconut

Oil for frying

Curry leaves, fresh

1 red chilli – chopped or to taste)

Steamed rice and Tamari to serve


Peel prawns leaving tails intact.

Heat oil in wok or deep fryer.

Put the flour, egg and coconut into three separate bowls. Coat the prawns first in flour, then egg, then coconut. Cook in batches of 4 – 6 prawns in hot oil until golden brown.

Pick off curry leaves and deep fry for a few seconds until crisp

Serve prawns on bed of steamed rice & sprinkle with curry leaves & fresh red chilli and Tamari

Rainbow Coleslaw


1/2 medium head green cabbage, shredded

1/2 medium head red cabbage, shredded

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

1 red onion, thinly sliced

2 carrots, grated

Handful chopped fresh coriander

8 tablespoons olive oil

4 tablespoons lime juice

1/2 teaspoon ground cumin

2 cloves garlic, crushed

1 tablespoon Tabasco, or to taste

Salt and freshly ground black pepper to taste


In a large bowl, combine green cabbage, red cabbage, red capsicum, yellow capsicum, red onion, carrots and coriander. In a small bowl, mix together olive oil, lime juice, cumin, garlic and Tabasco. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

Garlic and dill steamed salmon


750g salmon fillet

Salt and freshly ground black pepper to taste

3 cloves garlic, minced

2 sprigs fresh dill, chopped

5 slices lemon

5 sprigs fresh dill, whole

2 spring onions, chopped


Place the salmon fillet on top of one piece of aluminium foil. Sprinkle salmon with salt, pepper, garlic and chopped dill.

Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped spring onions.

Cover salmon with second piece of foil and pinch together both pieces to tightly seal. Place on a baking tray or in a large baking dish.

Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Marinated sundried tomato salad


Tomato marinade

80g sundried tomatoes

1 bunch fresh basil, chopped

2 cloves garlic, minced or pressed

200ml olive oil

¼ cup lemon juice


500g cherry tomatoes, sliced in half

100g toasted pine nuts

1 bunch spring onions, chopped


Soak sundried tomatoes in cold water until soft. Drain excess water and cut roughly. Mix together with basil, garlic, olive oil and lemon juice. Cover with plastic wrap and refrigerate for 24 hours.

The next day toss the sliced cherry tomatoes, spring onions and pine nuts with the marinated tomatoes. Mix well and serve.

Wild rice & pecan stuffing


2 teaspoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, crushed

1 carrot, diced

1 stalk celery, diced

1 cup wild rice

1 cup chicken stock

2 teaspoons finely chopped fresh rosemary

Salt & freshly ground pepper

1 cup canned, sliced water chestnuts

1/3 cup chopped pecans


Preheat the oven to 180°C. Heat the oil in a flameproof casserole over moderate heat. Add the onion and garlic, and cook for 5 minutes or until soft. Add the carrot and celery and cook for 4 minutes or until the carrot is crisp-tender.

Stir in the wild rice, stock, 2 cups water, the rosemary, a pinch of salt and a good grinding of pepper. Bring to the boil. Cover, transfer to the oven, and bake for 50 minutes or until the wild rice is tender. Stir in the water chestnuts and pecans and serve with the poultry of your choice.

GF/DF Christmas fruit cake


 7 cups dried fruit of choice (I use 2 cups dates, 2 cups currents, 1½ cup cranberries and 1½ cups figs)

1 cups sugar free jam of choice (I use Raspberry)

2 cups water

½ cup rapidura sugar (dried cane juice)

½ cup nuttlelex spread

3 eggs

1tsp each of cinnamon, nutmeg and vanilla essence

1Tbs cocoa powder (preferably raw)

1tsp instant decaff coffee in ¼ cup hot water

2 cups pecans or other nut of choice

1 ¾ cups GF flour


Place dried fruit, water and jam in a large saucepan. Bring the mixture to the boil, and then turn off heat leaving the lid on for 1 hour or more. Remove the lid and cool mixture.

Cream the nuttlelex and sugar together till creamy, then add eggs one at a time quickly but just till blended, stopping beaters between each egg addition.

Add creamed mixture to the fruit mixture and then add the other ingredients a little at a time, mixing thoroughly. Place the mixture into a large paper lined baking tin and bake in a slow oven for 2 hours or until skewer comes out clean when mix is pricked. (If you wish you can place more pecans on top of cake before backing for decoration)

Quinoa & Cranberry GF/DF stuffing (for your christmas roast)


1 cup quinoa

1 cup parsley – finely chopped

1 cup dried cranberries

1 red onion diced

2 stalks celery (no leaves) – chopped

1Tbs GF/DF Hoisin sauce or tamari

¼ tsp Celtic or Himalayan salt


Bring 4 cups water to the boil and add quinoa. Cook for 15mins or until quinoa has absorbed most of the water and is fluffy. Rinse like you would rice. Combine with other ingredients. This quantity mix is suitable for a large turkey but you can halve the mix and use for a chicken, duck or spatchcock. Serve stuffing as an accompaniment to the roast bird.


Tools: Food processor or powerful blender


1 cup soaked dates (30mins) dates contain tryptophan a neurotransmitter amino that helps settle the nervous system.
7tbs cocoa powder (organic preferably raw cacao – see qualities of raw cacao under ‘super-foods’)
2-3 cups almond meal depending on how wet the dates are. Almonds are high in calcium, magnesium and fibre and are the only alkaline nut.
31/2tbs raw honey or agave syrup. (Agave is low GI)
Organic Desiccated coconut to coat (make sure it is fresh, not rancid smelling)


Put all ingredients except almond meal into food processor with “s” blade. Process until dates blended. Add ground almonds gradually, keep blending and checking consistency until firm enough to roll into balls. Roll into balls in the palms of your hands. Coat balls by rolling in coconut. Put in fridge to firm. Note- almonds are best soaked to remove the enzyme inhibitors first, and then dried in food dehydrator or oven on lowest heat with the door open a little, so as not to overheat them. When dry, put through heavy duty twin gear type juicer or grinder to make the meal. Alternately the meal bought and made from almonds with their skins off have the inhibitors removed with the skins, but the almonds are not always as fresh.

These balls can be quick to make, yummy, nutritious, but addictive. Decorate with a bit of holly or tinsel or place on a christmas platter around a christmas candle or decoration.

GF/DF Quinoa Tabbouleh


 1 cup quinoa

2 cups vegetable or chicken stock (GF/DF)

6 spring onions – shallots chopped

1 ½ cups flat leaf parsley (Italian), chopped

2 tomatoes finely chopped

¼ cup lemon juice

Extra virgin olive oil approx ¼ cup


Combine quinoa and stock in saucepan and bring to the boil, then simmer covered over low heat for 15minutes or till most of the stock as absorbed and quinoa tender. Remove lid and stir over heat till remaining stock has evaporated. Cool. Stir in remaining ingredients and season to taste.