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4 fabulous recipes from the Bond nutrition and dietetics team

In celebration of the launch of the Kitchen Lab in the new Bond Institute of Health & Sport North extension, we are sharing four recipe favourites - with a focus on delicious, sustainable and nutritious ingredients - created by Bond's nutrition and dietetics team. 

Discover the ingredients and methods below to whip up buckwheat banana bread, carrot dip, baked tempeh crisps, and zucchini slice.

Buckwheat banana bread

Buckwheat is a gluten-free quick-growing sustainable grain. Overripe bananas can be frozen and used in the recipe in place of fresh bananas to reduce home food waste. This recipe can also use overripe bananas sourced from supermarkets to help reduce banana waste in Australia (Northern Queensland throws out 500 metric tons of bananas per week). It is also versatile – the bananas can be substituted with grated zucchini or carrot, and the egg and yoghurt for plant-based alternatives (chia seeds, coconut yoghurt). 

This recipe can be baked in an electric oven utilising solar power to reduce carbon emissions. Perfect finger food – meaning no need for packaging or crockery.

Carrot dip

This recipe uses basic food products that are usually found in the cupboard, thus decreasing waste/unnecessary purchasing. This recipe uses imperfect vegetables (carrots) to reduce food waste. This dish is plant-forward (centred around low-emission plant foods) and easy to make vegan (substitute dairy for vegan alternative). The dip is not a standalone snack, often served with crusty bread or vegetable sticks. Serving carrot dip alongside crostini (toasted bread brushed with olive oil) helps reduce waste by using up stale bread – Australia’s most wasted food. 

Baked tempeh crisps

Soy-based products like tempeh contain high biological value proteins, making them a perfect plant-based alternative to meat. Tempeh is a sustainable food choice as it is relatively low in resources I.e. carbon footprint, uses less water than many other crops and is land efficient. This is an easy finger food snack that does not require single-use packaging/crockery to store and consume. Tempeh and soy-based produce are readily available in most supermarkets in Australia.

The tempeh can be baked in an electric solar-powered oven to reduce carbon footprint. Can be eaten as a standalone snack or consumed with vegetable salsas and dips, that increase vegetable variety and consumption.

Zucchini slice

This recipe uses basic food products that are usually found in the cupboard and thus decreasing waste/unnecessary purchasing. This recipe used imperfect vegetables to reduce food waste. This plant-forward recipe has replaced the bacon (usually used in traditional zucchini slices) and used caramelised onion and locally-sourced sautéed mushrooms to add umami flavour. Local, ethical, and sustainable dairy sources can be prioritised, or the dish can be made vegan by using vegan alternatives.

This dish can be baked in an electric oven utilising solar power to reduce carbon emissions.

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