Holistic Services Group
1300 889 073

Contact Us

1300 889 073
Contact Us
Home / Nutrition Seminars Sample Recipes

Healthy Recipes from Our Workplace Nutrition Seminars

Looking for a taste of what an HSG nutrition session can include? These three plant-forward recipes show how a facilitated workplace session can turn healthy-eating principles into practical ideas people can use at home.

These sample workplace nutrition seminar recipes include a green smoothie, a Moroccan-spiced quinoa salad and homemade nut, seed and fruit bars.

Holistic Services Group delivers workplace nutrition seminars and healthy cooking demonstrations onsite and online across Australia. Recipes can be adapted where feasible, but organisations should tell HSG about allergies and dietary requirements before booking.


Tell us what your team needs

Complete the form and we’ll recommend the most suitable service, format or next step for your organisation.

This field is for validation purposes and should be left unchanged.

No obligation. We respond to all enquiries within 12 hours.


HSG nutrition seminar cooking demonstration

Stress Buster Smoothie

Ingredients

  • 1 ripe banana (a frozen banana makes it creamier)
  • 1 cup water
  • A small handful of raw spinach, kale, lettuce or parsley (avoid rocket, as it is too peppery); start with a small amount and adjust to taste
  • 1 tsp lemon juice, or a piece of orange
  • 1 tsp spirulina
  • 2 Medjool or soft dates, optional (for extra sweetness)
  • 6 almonds, soaked in water overnight, optional
  • Cinnamon, optional

Method

Place all ingredients in a blender and blend for about 2 minutes until smooth. Garnish with a sprinkle of cinnamon.

Practical variation

Start with a small amount of leafy greens and adjust to taste. A frozen banana creates a thicker texture, while dates make the smoothie sweeter. Blend until smooth and add more water if needed.

Team taking part in a healthy cooking class

Moroccan White Quinoa Salad with Sweet Potato, Carrot, Chickpeas and Pomegranate

Ingredients

  • 2 cups quinoa
  • 3 3/4 cups water
  • 1 large sweet potato, peeled and cubed
  • 2 carrots, cut lengthwise
  • 1 cup chickpeas (dried and soaked overnight, or tinned)
  • 1 bunch mint
  • 1 tsp cumin
  • Tiny touch of cinnamon
  • Juice and rind of 1 lemon
  • Seeds of 1/4 pomegranate
  • Sea salt
  • Black pepper
  • Olive oil

Method

Bake the sweet potato and carrots with a little olive oil and salt at 180°C. When browned, remove from the oven and sprinkle with cumin and a tiny touch of cinnamon while the roasting dish is still hot.

If using dried chickpeas, soak them overnight, then drain, rinse and cook in fresh water until fully tender. If using tinned chickpeas, simply drain and rinse. A piece of kombu (a sea vegetable) can be added to the cooking water if you like.

Bring the quinoa and water to the boil, add a pinch of salt, then cover and simmer for about 15 to 20 minutes. Turn off the heat and leave it to sit, covered, for a further 10 minutes. Fluff with a fork and let it cool to room temperature.

To remove the pomegranate seeds, peel the skin and crumble the seeds out with your hands onto a plate. Keep a sprig of mint for garnish, then combine everything in a large salad bowl. Taste and adjust the lemon juice, salt and oil to balance the flavours before serving.

Variations

Try grilled zucchini and eggplant in place of the sweet potato and carrot. When pomegranates are out of season, use goji berries or a chopped pear instead.

Healthy food prepared at a corporate nutrition workshop

Nut, Seed and Fruit Bars

Ingredients

  • 2 cups / 300g sunflower seeds
  • 1 cup / 140g sesame seeds
  • 1 cup / 150g almonds
  • Pinch of salt
  • 1/2 cup / 100g dried unsulphured apricots, chopped
  • 1/2 cup / 70g sultanas
  • 1/2 cup / 70g currants
  • 1 tbsp chia seeds
  • 1 cup / 90g desiccated or shredded coconut
  • 1/3 cup / 65g extra virgin coconut oil
  • 2/3 cup / 180g rice malt syrup
  • Optional, for extra sweetness: 1 tbsp unrefined sugar

Method

Toast the nuts and seeds separately, or in order of size with the largest first. Chop the apricots and the toasted almonds, then mix all the dry ingredients together. Warm the coconut oil and rice malt syrup gently in the still-warm pan until combined, then stir through the dry mixture for about 2 minutes.

Press the mixture onto a baking tray lined with baking paper, pressing down firmly with another piece of baking paper on top. Chill for at least 1 hour, then cut into pieces. Store in the fridge or freezer, and take along as a portable snack or sweet treat.

Allergen note

Contains almonds and sesame. Workplace participants should advise HSG of allergies and dietary requirements before the session. Adaptations may be possible, but an adapted recipe should not be described as allergen-free unless cross-contact can also be controlled.

Related Workplace Nutrition Services

Corporate nutrition seminars Sydney Melbourne virtual training

Trusted by 1,600+ organisations across Australia and Asia-Pacific

Supporting corporate, government, healthcare, education and not-for-profit sectors

VIEW ALL CLIENTS

HSG has supported more than 1,600 organisations across corporate, government, healthcare, education and not-for-profit sectors, including Microsoft, Telstra, Commonwealth Bank, BHP, the Department of Defence, St Vincent’s, the University of Sydney, Deakin University, The Smith Family and headspace National Youth Mental Health Foundation.

Start the conversation


More than 1,600 organisations have trusted HSG to deliver practical workplace wellbeing programs across Australia. Tell us what your team needs, and we’ll help you identify the right next step.

Enquire Now

We respond to all enquiries within 12 hours.