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	<title>leannes.cooking &#187; healthy dishes</title>
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		<title>Moroccan Raw Beetroot &amp; Carrot Salad</title>
		<link>/?p=1798</link>
		<comments>/?p=1798#comments</comments>
		<pubDate>Thu, 05 Nov 2015 03:26:19 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[carrot salads]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[healthy dishes]]></category>
		<category><![CDATA[Moroccan dressing]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[raw beetroot salad]]></category>
		<category><![CDATA[roasted pumpkin seeds]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[This is a very easy salad to make, especially if you have a grater attachment on your food processor, is super healthy and the perfect accompaniment for barbecued or grilled fish, meat, chicken etc. If you rinse and drain the beetroot after grating then squeeze out excess water, this will help to prevent the beetroot colouring &#8230; <a href="/?p=1798" class="more-link">Continue reading <span class="screen-reader-text">Moroccan Raw Beetroot &#038; Carrot Salad</span></a>]]></description>
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		<title>Roasted Lotus Root</title>
		<link>/?p=1310</link>
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		<pubDate>Fri, 28 Aug 2015 04:11:04 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy dishes]]></category>
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		<category><![CDATA[party nibbles]]></category>
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		<category><![CDATA[roasted lotus root]]></category>
		<category><![CDATA[side dishes]]></category>
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		<description><![CDATA[Crunchy, delicate flavoured, lotus root is an edible rhizome (root) of lotus plant and has numerous health benefits.  I have used frozen, sliced lotus root as it is not readily available fresh in New Zealand, but if you can source fresh &#8230; even better! Sumac is a tangy, lemony spice primarily used in Middle Eastern &#8230; <a href="/?p=1310" class="more-link">Continue reading <span class="screen-reader-text">Roasted Lotus Root</span></a>]]></description>
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		<title>Citrus Herb Marinated Panfried Fish</title>
		<link>/?p=253</link>
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		<pubDate>Sat, 11 Apr 2015 04:47:31 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy dishes]]></category>
		<category><![CDATA[herb marinade]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[panfried fish]]></category>
		<category><![CDATA[seafood]]></category>

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		<description><![CDATA[Fresh fish and herbs make this simple way of cooking fish a winner! I have used red cod fillets together with parsley, purple and green basil and celery herb, but you can use any fresh herbs that take your fancy. The fish fillets I used were quite thin so just required 2-3 minutes each side. &#8230; <a href="/?p=253" class="more-link">Continue reading <span class="screen-reader-text">Citrus Herb Marinated Panfried Fish</span></a>]]></description>
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