Banana Protein Shake


1 cup cooked brown rice (from 1/2 cup uncooked rice)

6 spring onions, thinly sliced (include green tops)

1 medium red capsicum, seeded and finely diced

1 medium yellow capsicum, seeded and finely diced

1/2 cup chopped parsley

1/2 cup currants

4 x 100g salmon fillets

Olive or canola oil spray

1 bunch bok choy, quartered

1/2 cup unsalted roasted cashews (70g), roughly chopped, to serve



1 tablespoon salt-reduced gluten free soy sauce

2 teaspoons balsamic vinegar

1 teaspoon sesame oil

Juice of 1/2 a lemon



  1. In a large bowl, mix together cooked rice, spring onions, capsicums, parsley and currants.
  2. To make dressing, combine soy sauce, vinegar, honey, sesame oil and lemon juice in a cup. Pour over salad and stir through well.
  3. Place a metal steamer into a large saucepan with a few centimetres of water. Add bok choy and bring to the boil. Steam with lid on for 3 minutes or until tender.
  4. Meanwhile heat a griddle, barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil, season with pepper. Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
  5. Top rice salad with cashews then spoon onto serving plates. Add bok choy and salmon fillets; serve immediately.
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