Page 1

CELEBR ATE ISSUE

DEC 2015

MEET THE GURUS OF GF | DINING OUT | GLUTEN-FREE RECIPES | LATEST PRODUCTS


CONTENTS {

YUM. GLUTEN FREE MAGAZINE – CELEBRATE ISSUE

24

PRODUCTS

}

50

DINDINCLUB

Meals on wheels

Chrissy treats

09

COELIAC QUEENSLAND

Meet Coeliac Queensland’s Elena Martin

10

TABLETALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month

12

ANGIE COWEN

Soul food fuelled

24

AMY CHATWIN

52

CHERYL O’SHEA

A GF good morning

‘Tis the season to get baking

34

COCOFRIO

Coconut Christmas

58

BAKE BAR

Summer picnic pleasers

KRISTINE OFSTAD

‘Tis the season

76

JOANNA STEVEN

38

60

Sweet tooth

Healthy reading material

Rena’s journey - in her own words

78

BOOKS

40

LORNA JANE CLARKSON

RENA PHILLIPS

64

RANI SILVA

16

Berry nice summer treats

Christmas has arrived

44

66

Festive feasting

Baked to perfection

NUTRA ORGANICS

72

CASEY LEE LYONS

Get in my belly!

ORGRAN

ANDI LEW

Christmas sides

80

TABLE OF PLENTY

Plenty of flavour


䈀爀椀渀最 愀 戀椀琀 漀昀 攀砀琀爀愀  猀瀀椀挀攀 琀漀 琀栀攀 琀愀戀氀攀 琀栀椀猀  䌀栀爀椀猀琀洀愀猀 䰀攀洀漀渀 愀渀搀 䠀攀爀戀 䐀甀欀欀愀栀  䌀爀甀猀琀攀搀 䜀漀愀琀ᤠ猀 䌀栀攀攀猀攀 䤀一䜀刀䔀䐀䤀䔀一吀匀㨀 ∠ ㄀ 砀 ㄀  最 䜀漀愀琀猀 䌀栀攀攀猀攀 刀漀氀氀 ∠ 㐀 最 吀愀戀氀攀 漀昀 倀氀攀渀琀礀 䰀攀洀漀渀 ☀ 䠀攀爀戀 䐀甀欀欀愀栀 ∠ ㄀ 吀戀猀瀀 挀栀漀瀀瀀攀搀 昀爀攀猀栀 䌀漀渀琀椀渀攀渀琀愀氀 倀愀爀猀氀攀礀 ㄀吀戀猀瀀 倀椀渀攀 渀甀琀猀 ㄀吀戀 ∠ ㄀ 吀戀猀瀀 挀栀漀瀀瀀攀搀 昀爀攀猀栀 䐀椀氀氀 ∠ ㄀ 吀戀猀瀀 挀栀漀瀀瀀攀搀 昀爀攀猀栀 䴀愀爀樀漀爀愀洀 漀爀 伀爀攀最愀渀漀 ∠ 㘀 匀甀渀搀爀椀攀搀 吀漀洀愀琀漀 䠀愀氀瘀攀猀 ⠀瀀爀攀昀攀爀愀戀氀礀 渀漀琀 椀渀 漀椀氀⤀ 䴀䔀吀䠀伀䐀 ㄀⸀ 䤀渀 愀  ㄀⸀ 䤀渀 愀 洀攀搀椀甀洀 猀栀愀氀氀漀眀 戀漀眀氀 洀椀砀  吀愀戀氀攀 漀昀 倀氀攀渀琀礀 䰀攀洀漀渀 ☀ 䠀攀爀戀  䐀甀欀欀愀栀Ⰰ 䘀爀攀猀栀 䠀攀爀戀猀 愀渀搀 匀甀渀搀爀椀攀搀  吀漀洀愀琀漀攀猀⸀ ㈀⸀ 刀漀氀氀 甀渀眀爀愀瀀瀀攀搀 䜀漀愀琀猀 䌀栀攀攀猀攀  䰀漀最 椀渀 洀椀砀琀甀爀攀 愀渀搀 最攀渀琀氀礀 瀀爀攀猀猀 猀漀  琀栀愀琀 攀渀琀椀爀攀 攀砀琀攀爀椀漀爀 椀猀 挀漀愀琀攀搀⸀ ㌀⸀ 圀爀愀瀀 椀渀 挀氀椀渀最ǻ氀洀 愀渀搀 愀氀氀漀眀 琀漀  ㌀⸀  挀栀椀氀氀 椀渀 琀栀攀 昀爀椀搀最攀 昀漀爀 ㌀  洀椀渀甀琀攀猀⸀ 㐀⸀ 䜀攀渀琀氀礀 甀渀眀爀愀瀀 䜀漀愀琀猀 䌀栀攀攀猀攀 刀漀氀氀  愀渀搀 瀀氀愀挀攀 漀渀 猀攀爀瘀椀渀最 戀漀愀爀搀 眀椀琀栀  昀愀瘀漀甀爀椀琀攀 ˻愀琀戀爀攀愀搀猀 愀渀搀 挀爀愀挀欀攀爀猀⸀

吀愀戀氀攀 漀昀 倀氀攀渀琀礀 䐀甀欀欀愀栀猀 挀漀洀攀 椀渀 䰀攀洀漀渀 愀渀搀 䠀攀爀戀Ⰰ  倀椀猀琀愀挀栀椀漀 愀渀搀 匀瀀椀挀礀 䐀甀欀欀愀栀 戀氀攀渀搀猀⸀ 䄀瘀愀椀氀愀戀氀攀 渀漀眀 愀琀 䌀漀氀攀猀Ⰰ 圀漀漀氀眀漀爀琀栀猀 愀渀搀 氀攀愀搀椀渀最  椀渀搀攀瀀攀渀搀攀渀琀 猀甀瀀攀爀洀愀爀欀攀琀猀⸀

眀眀眀⸀琀愀戀氀攀漀昀瀀氀攀渀琀礀⸀挀漀洀⸀愀甀 䀀琀愀戀氀攀漀昀瀀氀攀渀琀礀 ⌀琀愀戀氀攀漀昀瀀氀攀渀琀礀


DECEMBER CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

AMY CHATWIN Throughly Nourished Life Amy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself every day. She makes gluten free, vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com

LORNA JANE Lorna Jane Lorna Jane Clarkson is the founder of multi-award-winning activewear label Lorna Jane. Today, she represents more than activewear by inspiring women to live their best life through active living and the daily practice of “Move Nourish Believe”. www.lornajane.com.au

RANI SILVA Is all about Love A simple guy, very passionate about food, ethical eating and traditional methods of food processing, Rani is a chef and father of two little girls. He lives with his family in a stunning and remote place in the Otago region in New Zealand. www.isallaboutlove.com

JOANNA STEVEN The Nourished Village Joanna is an Amazon best-selling author and founder of The Nourished Village, a nurturing community for mums and their families. She has been featured in many websites and publications and she regularly shares gluten-free, kid-friendly vegetarian recipes on her blog. www.joannasteven.com

KRISTINE OFSTAD The Gluten Free Lifesaver Kristine’s recipes are a vivid fusion of her Scandinavian roots and her international presence. Her passion for food is only surpassed by her dedication to the gluten-free community, and she has made her blog a lifestyle tool for gluten-free readers across the world. www.thankheavens.com.au

}

CHERYL O’SHEA The Krooked Spoon Cheryl’s passion is in creating beautiful, edible gluten-free (and sometimes allergy-free) food. She loves writing about it and styling it and hopes readers enjoy it as much as she does. www.thekrookedspoon.com

CASEY-LEE LYONS Live Love Nourish Casey is a qualified nutritionist, naturopath and director of Live Love Nourish; an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

ANDI LEW Eat fat, be thin TV presenter Andi Lew is a certified food, lifestyle and wellness coach and author of five health titles including two bestsellers (Eat Fat, Be Thin and Eat Fat, Be Lean). Mum of Beaudy, 5, she’s woman on a wellness crusade while running a cooking school in St Kilda. www.andilew.com

RICKI HARRISON Nutra Organics A passionate wife and mum at the helm of her family business, Nutra Organics, Ricki is a toddler wrangling, recipe creating, clean eating, operations managing health advocate that believes in nutrition today for a healthy tomorrow. www.nutraorganics.com.au


CONNECT THE DOTS {

HOW TO READ YUM. MAGAZINE

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

green pea fritters {

IngredIents

2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

GLUTEN FREE

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first)

DAIRY FREE

VEGAN

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a glutenfree diet. Products that use this logo are: •  Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.


PUBLISHER Jumpin Publishing Pty Ltd MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au BRAND PARTNERSHIP MANAGER Penny Wort SUB-EDITOR Belinda Glindemann www.bellepr.com FEATURE WRITER Olivia Jackson CONTACT US: FACEBOOK yumglutenfree INSTAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRIES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au

Over the past few months, the team at yum. has been putting together a brand new website. A website like no other. Everything this magazine offers and more will now be available via yumglutenfree.com.au It has some amazing features like the saved list (so you don’t have to print a recipe to keep it) and the print option (for the people that do like a paper recipe). It has cafe reviews by state, travel stories, health articles, kid-friendly options and the list goes on. We are very excited about yumglutenfree.com.au because it also showcases the best gluten-free bloggers around, connecting you to their social media with easy reference to their recipes as well. So jump on your computer or smartphone today and check us out! Have a wonderful Christmas and a safe New Year. We look forward to bringing you a HUGE gluten-free year in 2016!

EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au

Bianca Shugg

MAGAZINE NOW AVAILABLE HERE!

Publisher/Editor

Cover shot courtesy of Cheryl O’Shea, www.thekrookedspoon.com (see page 78 for recipe)

N E X T I S S U E - F E B RUA RY 2 0 1 6 - K I D S

Our lovely Sponsors:

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.


YUM. | COELIAC QUEENSLAND

INTRODUCING THE STAFF AND VOLUNTEERS { G E T T O K N O W T H E S TA F F A N D V O L U N T E E R S O F C O E L I AC Q U E E N S L A N D . T H E Y A R E J U S T L I K E A B I G , E X T E N D E D , G L U T E N - F R E E FA M I LY ! }

Continuing our introduction to the team at Coeliac Queensland, we now meet our management committee member, Elena Martin. Elena, when did you start volunteering with Coeliac Queensland? I joined Coeliac Queensland in 2009 - immediately after the session where my doctor confirmed my diagnosis of coeliac disease and then proceeded to tell me about the wealth of information and assistance this organisation could provide. Since then, I have been an avid supporter but very time-poor with three children and a busy job. Finally this year, after a trek across the United States and Canada, I saw how little education and awareness there really is on this disease and decided to join the management committee to make improvements in this space (especially in the medical profession and restaurant accreditation). What is your role with Coeliac Queensland? I am a member of the management committee for the year 2015-16.

Do you have a personal connection to coeliac disease? I do have a personal connection with the disease - and not just because I have it. My father passed away from bowel cancer in 2009, but not before a long and drawn out period of suffering. He died in terrible pain despite being given the highest quality palliative care and it was the stress and mourning from this that landed me in hospital (with increased coeliac disease symptoms) at the same time. I was very ill, but it wasn’t until I had been poked and prodded and scanned for everything else before my diagnosis was made (some six months later). However, after hearing that this disease is genetic and therefore inherited, I have since considered whether my father was undiagnosed with coeliac disease. He fit almost all of the symptoms for this disease (the exact same ones I presented with) and died early, age 67, of adenocarcinomas of the small bowel. Research links this type of cancer with coeliac disease. I spent years contemplating whether things might have been different for him had he been aware of the disease earlier and been diagnosed. Obviously, I don’t want the same unfortunate event to happen to meor anyone else for that matter. I remember being taken into countless doctors as a small undernourished-looking child. My mother was always concerned about my (lack of) growth, but no one in the medical profession could put it down to anything more than being small like my father. I remember not wanting to eat bread and being sick on a regular basis. Ironically, at the time, doctors’ advice was to feed me up on bread because it looked like I needed the carbs! Again, another reason to continue to promote awareness throughout the medical profession.

What do you enjoy most about your role at Coeliac Queensland? What is your favourite GF recipe you make? The greatest reward for me is the opportunity to contribute to an improved lifestyle (and life span) for those diagnosed with coeliac disease. When I joined the organisation in 2009, the only way to enjoy gluten-free bread was by ordering it through a health food shop and eating out at a restaurant was near impossible (or very risky!). We have come so far, but there is still so much more to do.

I have so many favourite gluten-free recipes after having experimented with different grains for years. I have found some great bread recipes that are made from scratch in the various Thermomix recipe books. This is one that all of my family really enjoys- chewy and delicious! Taken from www.quirkycooking.com.au/2011/06/gluten-free-artisanbread/

How do you and your family spend time away from work? I am fortunate to have three beautiful children and all have tested negative to coeliac disease (so far!). We enjoy spending time together in the beautiful Queensland outdoors by bike riding, playing soccer or cricket and catching up with friends. Despite loving Brisbane (being born and raised here), my partner and I also love to travel overseas annually to explore the culture and food that new places can offer. Some of my favourite gluten-free food experiences have been (surprisingly!) from other countries.

Glen Harriss Executive Officer

w w w.coeliac.org.au/qld


YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above from left, the latest and greatest from Blackmores, award-winning brand Well n Good celebrates industry gong, and new flavours from the Vege Chip Company.

BLACKMORES LAUNCHES NEW RANGE Superfoods have been taken to the next level with the launch of the innovative Blackmores Superfoods + Nature Boost range. Developed by Australia’s most trusted vitamin and supplement brand, Blackmores Superfoods combine natural superfoods with Blackmores Nature Boost – concentrated vitamins and nutrients, extracted from nature to further enhance the superfoods existing nutritional content. Blackmores senior product manager Marnie Corrigan says the superfoods trend is continuing to explode as consumers search for wholefood ingredients in forms as close to nature as possible. www.blackmores.com.au

WELL N GOOD: A PROUD WINNER Foodservice Industry Australia Awards celebrate the achievement of companies and staff in pursuing their roles in the foodservice industry, where integrity, commitment, service and excellence have been delivered. Well and Good is a proud winner, taking out Foodservice Product of the Year 2015 – Shelf Stable, Gluten Free Continental White Bread (Cafe Style Bread mix) and Gluten Free

Continental Dark Bread (Rye-less Rye Bread mix). Products entered into the Foodservice Product of the Year categories were judged by a panel of industry leaders including a selection of buyers, food science/nutritionists and chefs, lead by chief judge John Day. www.wellandgood.com.au

THE VEGE CHIP COMPANY ADDS NEW GOURMET FLAVOURS TO DELI CRISP RANGE Australia’s leader in gluten-free snacks for 25 years, the Vege Chip Company has recently introduced a new range of Super Food Crisps to its Deli Crisp Range, aimed specifically at adults wanting a healthier, gourmet-tasting snack. They are now available from the health food section in Coles and Woolworths. With more than 1 in 100 Australians suffering from a gluten intolerance, the Vege Chip Company is delivering consumers an all-natural, gluten-free chip alternative that is genuinely healthier and free from nuts, egg, soy, petrochemicals, MSG, flavour enhancer, artificial colours and preservatives. The new Super Food Crisp flavours include: • Vege Deli Chia Crisps: chia, galangal (ginger), red chilli, green shallot


YUM. | TABLE TALK

INTERNATIONAL EATS

Pictured above, Liefje is the perfect chocolate choice this festive season.

• Vege Deli Turmeric & Cheese Crisps: turmeric powder and cheese • Vege Deli Lentil Crisps: lentil and potato blend. Due to its secret recipe and unique product technology, the Vege Chip Company continues to provide consumers “tasty, better-for-you” products that encourage consumers to always snack on the lite side.

THE HEALTHY BAKE ROOM -THAILAND Allergen-free dessert cafe, Sukhumvit 42, Siam Paragon 4th Floor, Central Eastville www.facebook.com/theerahealthybakeroom

The Vege Chip Company debuted just over 25 years ago as a healthy snack alternative at local markets in the Gold Coast and Byron Bay. Still priding itself on being 100 per cent Aussie owned and run, the Vege Chip Company is now an iconic household name and is the trusted go-to health snack chosen by consumers every day. The Super Food Crisp range is the perfect dinner party accompaniment or can simply be enjoyed at anytime of the day. Each pack of crisps includes a delicious and healthy dip recipe suggestion on the back, making it easier to enjoy a unique gourmet snack. The original Vege Chip product range is available Australia wide from leading supermarkets in the snack aisle, as well as health food stores, chemists and selected corner stores for $3.39. The new Super Food Crisp range is now available in the health food section of Coles and Woolworths nationally for $4.95. www.vegechips.com

BEYOND BREAD BAKERY - UK 100 per cent gluten-free cafe and bakery in Central London serving breads, pastries, sandwiches, superfood salads and afternoon treats. Open daily. www.beyondbread.co.uk

CHOCOLATE DELIGHT THIS CHRISTMAS Made in Victoria from all natural ingredients, Liefje is a classically tempered couverture chocolate made from the finest fair trade organic Peruvian raw cacao. Liefje chocolate is sweetened with pure Canadian maple syrup, a low fructose, 100 per cent natural sweetener rich in nutrients. Liefje contains no cane sugar, gluten, dairy or soy and is vegan, FODMAP friendly. Liefje is the perfect gift for the socially responsible and health conscious fine food lover. The Liefje 3 bar and 4 bar gift boxes are available via online. www.liefje.com.au

DIG INN - NEW YORK Vegetable and people forward. Tell us your food stories by tagging #diginn. New York locations. www.diginn.com/order


YUM. | ANGIE COWEN

SOUL FOOD FUELLED { W H O L E F O O D C H E F A N D E D U C A T O R A N G I E C OW E N I S G LU T E N F R E E A N D I N LOV E W I T H L I F E } Words Lolita Walters

When passion is your driving force, success often follows close behind. This sentiment shines brightly in Angie Cowen, the power woman and creative chef behind Love, Life & Gluten Free. Her health conscious catering and educational business is focused on nourishing and inspiring individuals with delicious gluten- and dairy-free food and has become a valued hub for whole food recipes, international and local health retreats, and now the release of Angie’s first print book, which has a success story of its own. The conception of the Love, Life & Gluten Free print book has filled a strong demand which had grown increasingly over the last six years for Angie to produce a real life cookbook. The final product contains more than 100 of her favourite recipes, sans gluten or dairy, and has been a labor of love. “It’s been an incredible journey,” Angie says. “I decided at the end of last year that 2015 was the year where I was going to release the book. I announced it to my data base in January then had to figure out how to make it happen.” The answer came in the form of a crowd funding campaign, where Angie pledged a target of $15,000 on Pozible. Not only was the target met, but it was exceeded to reach a total of $17,300, thus turning a dream into a reality. The uber successful result of the campaign provided Angie with the financial leverage she needed to produce a beautifully designed and photographed book, whilst being humbled by the love of her fans. “It was amazing to feel such support for me and my book,” she says. But rewind back 10 years and life looked starkly different for Angie, where her


YUM. | ANGIE COWEN

personal chapter on health was only just beginning. “I had chronic tonsillitis and glandular fever, was in and out of hospital and lived that year in a half-present state. I remember at the end of the year, after nine rounds of antibiotics, I had the thought that this is just not working. “From there it was about finding what did work for my body; what kinds of foods felt good, which ones left me feeling tired and depleted. I noticed that gluten, dairy, sugar, alcohol and processed foods all left me fatigued and in some cases really moody and foggy headed. “I also looked at what kind of exercise supported me and left me feeling energised rather than exhausted. The response from shifting my ways of looking after myself was immediate. The tonsillitis disappeared and has not returned.” This kind of personal transformation ignited a driving passion in Angie to share her newfound health and vitality. It was the birth of Love, Life & Gluten Free. Through this platform, Angie was able to start sharing her inspired gluten- and dairy-free cooking, along with her educational knowledge. Then and now, the goal has been to provide people with the tools they need and ignite their own individual health journeys. “Each person needs to find what works for them and then be flexible to adjust the diet as the body requires,” Angie recommends. As the name implies, the philosophy behind Love, Life & Gluten Free has a component focused on nourishing the soul. “The choice is to eat high integrity whole foods that support my body and the planet, which are also gluten free. When I am energised and feel good in my body, I am of far greater service to myself, my family and the world.” With someone so self aware, grounded and blazing with health and vitality, it does make you wonder what some of Angie’s secrets are, whole foods aside. “Learn to listen to your body. Slow down so you can hear the signs it’s trying to share with you,” says Angie, who understands that both

“the belly and the heart” need proper nourishment to thrive. Indeed, it’s not just about what you eat, but how you eat it. “Imagine yourself, when you are in a moment of deep appreciation for someone of something, and just feel how at peace your body is. This is the benefit of slowing down and connecting to your food. When the body is at peace, you are more likely to absorb more nutrients and digest the meal better. Plus it just feels good.” And that has always been Angie’s primary purpose – to simply feel good. This often means going with the ebb and flow of life; to adapt as your body asks, to eat with the seasons and to be inspired by different cultures. “I just ran a retreat in the south of France so at the moment I am in love with unpasteurised goats’ cheese, olives, fresh vegetables, high quality olive and people who put love into their food.” Perhaps the saying that “the secret ingredient is love” isn’t such a cliché after all. In fact Love, Life & Gluten Free was built organically on this very foundation: nourishing the body and mind, while teaching people about food and health so it can enrich their lives. A pertinent reminder for Angie is that often it’s the little things in life that fuel our souls. At the end of the day, what keeps her going back for more is the simple pleasure of seeing people’s faces light up when she serves them a meal at the table. www.lovelifeandglutenfree.com www.facebook.com/angieglutenfree www.instagram.com/lovelifeandglutenfree

CELEBR ATING THE MUCH ANTICIPATED L AUNCH OF

Angie’s book, Love life & Gluten Free, is a beautiful cookbook filled with more than 100 gluten- and dairy-free recipes to nourish your belly and heart. For more, visit www.lovelifeandglutenfree.com or phone 0459 947 547.

LOVE LIFE & GLUTEN FREE

A stunning cookbook filled with over 100 delicious gluten and dairy free recipes to nourish your belly and heart.


YUM. | ANGIE COWEN

Perhaps the saying that “ ‘the secret ingredient is love’

isn’t such a cliché after all. In fact Love, Life & Gluten Free was built organically on this very foundation: nourishing the body and mind, while teaching people about food and health so it can enrich their lives.


CHRISTMAS HAS ARRIVED

Recipes Ricki Harrison, www.nutraorganics.com.au Photograph/styling Ema Harrison


YUM. | NUTRA ORGANICS

NAKED CELEBRATION CAKE Perfect for any celebration. Although it seems like a process, trust in the process and you will arrive at the destination. Perfectly delicious, perfectly beautiful and perfect for Christmas.

{

INGREDIENTS

}

COCONUT SPONGE (EACH LAYER) 6 free-range eggs 1 tsp vanilla bean paste 2 tbsp The Wholefood Pantry Maple Syrup 1/ 3 cup The Wholefood Pantry Coconut Oil ½ cup The Wholefood Pantry Coconut Flour 2 tsp baking powder LIME SYRUP Juice and zest of 1 lime 4 tbsp The Wholefood Pantry Coconut Sugar ELDERFLOWER AND MASCARPONE CREAM 200ml pure cream 300g mascarpone cheese (you can replace with coconut cream for a dairy-free option) 75-100ml Elderflower cordial/syrup

COCONUT SPONGE : Preheat oven to 160°C. Whip the eggs, vanilla

ELDERFLOWER AND MASCARPONE CREAM: Combine all

paste and maple syrup together for about 10 minutes. You want to whip as much air into the mix as possible. You can do so with electric beaters, in a high powdered blender, or Thermomix with a butterfly attachment. Add the coconut oil into the eggs while still mixing and combine for a further 2 minutes.

ingredients in a bowl and mix with a hand mixer or in a blender for about 3-5 minutes until you have a thick, smooth icing consistency. TO ASSEMBLE: Take a cake plate or serving plate. Add a cake layer and spoon over about a 1cm thick layer of cream, repeat for as many layers as you have.

Pop into a bowl and sift in the coconut flour and baking soda. Carefully fold the flour into the egg mix. You want to try and preserve as much air as possible.

To achieve the naked cake effect, slightly press your cake down to bring some of your icing out of the layers then ice the top of the cake. You can take this opportunity to insert a few wooden skewers if you are nervous about it toppling. Take a large thin spatula and run it gently around, taking care to remove any excess.

Pour into a 15-20cm springform pan. Bake for 35-40 minutes. Insert a skewer and ensure it comes out clean. Due to the coconut flour, the sponge is much denser than a normal sponge. You will need 3-4 layers of this cake.

Time to dress your cake. Use any natural flavours, flowers, foliage and the like. We used nectarine, cherries, wattle flowers (native), eucalyptus round leaves (native) and lime wedges.

LIME SYRUP: In a pan over medium heat, combine lime juice, zest and coconut sugar. Simmer until sugar has fully melted and ingredients have combined.

Once you are happy with the look, refrigerate for about an hour to allow the cake to settle before serving.

While syrup is warm, prick all your cakes on top with a fork (to allow the syrup to soak in). Carefully brush or spoon your syrup onto the cakes and allow to soak through.

GLUTEN FREE

Serves 12-16 people + Prep: 30 min Cook: 60 min.

NUT FREE

SOY FREE


YUM. | NUTRA ORGANICS

NECTARINE HERB SALAD WITH ORANGE BLOSSOM LABNEH The most refreshing salad you may every have. The combo of the orange blossom Labneh with nectarine is next-level amazing. A must try!

{

INGREDIENTS

}

SALAD: 4 big handfuls of fresh salad greens 100g micro herbs (varied) 4 nectarines 1 pomegranate ½ cup mint leaves Ÿ cup thyme edible flowers LABNEH: 1 litre natural yoghurt pinch of The Wholefood Pantry Pink Himalayan Salt 1 tsp orange blossom water NOTE: You will need a square of muslin

TO PREPARE LABNEH: Mix your yoghurt, salt and orange blossom water together. Pop a strainer over a bowl and lay your muslin cloth in. Pour the yoghurt mix into the muslin. Gather the muslin together and tie a knot in the top to seal. Leave in the fridge for 12-24 hours for the whey to separate. After this time, remove from the fridge and spoon your thick, creamy labneh into a container.

Deseed and slice nectarines. Place your greens, herbs, micro herbs and edible flowers into a large serving plate or bowl. Place your nectarine and pomegranate around your salad. Scoop teaspoon sized morsels of labneh around your salad. Serve immediately. Side serve for 8 people +

TO PREPARE SALAD: Chop your pomegranate in half. Hold half of the pomegranate over a deep bowl (fruit side down) and bash the top and sides until all the jewels fall through your fingers into the bowl. Repeat with the other half.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE


YUM. | NUTRA ORGANICS

CHRISTMAS SPICED ROASTED DUCK WITH MAPLE GLAZE Stray from the ordinary with our Christmas Spiced Duck. Crispy yet tender, this crowd pleaser is simple yet effective – bringing out the wow in your Christmas table.

{

INGREDIENTS

}

1 whole duck (approx. 1.6kg) 100ml The Wholefood Pantry Maple Syrup 1-2 tsp The Wholefood Pantry Coconut Oil 2 tsp Chinese five spice 2 tsp The Wholefood Pantry Pink Himalayan Salt cracked pepper 1 large orange or 2 small oranges sage leaves rosemary sprigs

Preheat oven to 180°C.

 . Ensure you place your duck in a preheated oven directly onto 2 the rack. Pop a high sided tray underneath to catch the fat.

To prepare your duck, bring to room temperature (optimal but not essential). Place your duck on a board and lightly coat with five spice, salt and pepper. Add coconut oil to your spiced duck and really massage the whole bird for a few minutes to evenly coat and get all that flavour into the skin. Next place your orange, sage and rosemary into the cavity. It is important to cook the duck evenly, to get a crisp golden skin all the way around. In order to do this there are two essential steps: 1 . With a sharp knife, prick all the fatty areas of the duck – mainly around the cavity and the underside, to allow the fat to render down and out while cooking.

GLUTEN FREE

EGG FREE

DAIRY FREE

Place your duck in the oven on the rack for about 1 hour and 20 minutes. At this point, take the duck out the oven and start the glazing process. Take your maple syrup and a brush and coat the full duck evenly. Place back into the oven. Continue this process every 5-10 minutes for a further 40 mins. When cooking is finished, be sure to rest the duck for 30 minutes before cutting or serving Serves 6-8 +

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | NUTRA ORGANICS

OLD FASHIONED PIMMS WITH ACAI BERRY ICE What is a celebration without drinks all round! This superfood twist on an old English classic is sweet, refreshing and perfect for a warm Christmas day.

{

INGREDIENTS

}

2 tbsp Nutra Organics Acai Berry Blend 2 cups coconut water 2 cups crushed ice 200ml Pimms 6 strawberries ½ orange 2 small cucumbers 1 lime 1 litre soda water 1 litre ginger ale 1 cup mint leaves

Combine coconut water and Nutra Organics Acai Berry Blend in a small jug with a spout (a coffee milk frothing jug is perfect).

Pop in your Acai Berry Blend ice cubes and other crushed ice. Add Pimms, soda water and ginger ale. Quickly stir.

Pour into ice trays and freeze for at least 3 hours.

Serve immediately and share the deliciousness together with family and friends.

Pick your mint leaves and slice orange, strawberries, lime and cucumber and pop all into a large jug or punch bowl (3 litres capacity).

GLUTEN FREE

EGG FREE

DAIRY FREE

Makes 10-12 drinks +

NUT FREE

VEGAN

SOY FREE

SUGAR FREE


YUM. | PRODUCTS

CHRISSY TREATS

{ ADD THESE GOODIES TO YOUR SHOPPING LIST THIS FESTIVE SEASON

}

1. 2.

9.

3.

4.

8.

7. 6

5.

1. The Chocolate Box’s Dark Chocolate Incaberries www.chocolatebox.com.au 2. Loving Earth, Creamy Drinking Chocolate www. lovingearth.net 3. Pudding Lady’s Christmas pudding, www.puddinglady.com.au 4. Sow ’n’ sow Christmas thyme gift of seeds www.hardtofind.com. au 5. Itha’s Puddings & Gourmet Foods’ Chocolate Christmas Pudding www.ithaspuddings.com.au 6. Gingerbread Folk’s gluten free mini folk www. gingerbreadfolk.com.au 7. Stephen’s Fine Foods Christmas pudding www.stephensfinefoods.com.au 8. Cookie Cutter Shop deer antlers cookie cutter www.cookiecuttershop.com.au 9. Gingerbread Folk’s gluten free gingerbread house kit 600g www.gingerbreadfolk.com.au STOCKISTS


‘TIS THE SEASON TO GET BAKING Recipes Amy Chatwin, www.thoroughlynourishedlife.com


YUM. | AMY CHATWIN

MUM’S MIXED SPICE COOKIES {

INGREDIENTS

}

125g butter, softened ½ cup caster sugar 1 egg 1 tsp vanilla essence 1 tbsp golden syrup 70g sorghum flour 70g brown rice flour 70g white rice flour 50g almond meal 50g buckwheat flour 2 tsp mixed spice (or ginger) 4 tsp baking powder

Preheat oven to 180°C (350°F) and line three baking sheets with baking paper. Set aside until required. In a medium bowl, whisk together sorghum flour, brown rice flour, white rice flour, almond meal, buckwheat flour, mixed spice and baking powder. In a large mixing bowl using hand beaters, or in the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and caster sugar together until light and fluffy. Add egg, vanilla and golden syrup and beat until incorporated.

a wheat dough but it will roll. Use your choice of cookie cutter to cut out shapes and place on prepared baking sheets. You can use a thin, flat, spatula to help remove the cut-out shapes from the bench if required. Leave a little room for spreading. Once you have cut out all the shapes, gather together dough scraps and re-roll, continue until all the dough it used up. Bake for 10-12 minutes or until the edges are lightly golden and the cookies have puffed up slightly. Remove from oven and allow to cool completely before decorating as desired.

Add flour and use a wooden spoon to mix together dough. It may be tough to get it to come together in a ball but you can use your hands if you need to.

Leftovers will keep for up to a week in an airtight container. + Makes about 24 5cm cookies + Prep: 30 min. Cook: 12 min

Scoop the dough together into a large ball. Divide this in half. Lightly dust your bench with some rice flour and gently roll out the dough to about 8mm thick. This dough is a little more delicate than

GLUTEN FREE

SOY FREE


YUM. | AMY CHATWIN

CHOCOLATE HAZELNUT BISCOTTI {

INGREDIENTS

}

125g hazelnuts 40g hazelnut meal 60g buckwheat flour 60g sorghum flour 60g brown rice flour 60g white rice flour 60g (½ cup) cocoa powder ¾ tsp baking soda ½ tsp baking powder 1 tsp salt 90g butter, softened 200g (1 cup) caster sugar + 2 tablespoons extra 2 large eggs 1 tsp instant coffee powder 2 tsp vanilla extract 1 tsp Frangelico liqueur (optional) 1 cup dark chocolate chips

Preheat your oven to 180°C (350°F) and line two baking sheets with baking paper.

half of dough into a log that is about 12cm wide and 20-25cm long. Place on one of the prepared baking trays. Repeat with the other half of the dough. Sprinkle both logs with the extra caster sugar.

Spread hazelnuts over one of the prepared sheets and bake in the oven for 8 minutes or until they are fragrant. Remove from the oven and allow to cool until required.

Bake in the preheated oven for 20-25 minutes or until the logs are just firm to the touch. Switch the tray’s positions halfway through baking time. The surface will crack a little and the logs may spread a small amount.

Whisk together hazelnut meal, buckwheat flour, sorghum flour, brown rice flour, white rice flour, cocoa powder, baking soda, baking powder, and salt. Whisk until no lumps remain and use your fingers to break up any lumps of hazelnut meal.

Remove the baking trays from the oven, place the logs on a cooling rack, and allow the logs to cool for an hour.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat butter and sugar until pale and fluffy.

Preheat your oven to 160°C (320°F). Take one of the logs and cut across to make pieces that are about 1-1.5cm thick, or thinner if you’d like.

Add eggs, coffee powder, vanilla, and Frangelico (if using) and beat until well incorporated. Your mixture may look curdled but don’t worry, this is normal and the dough will come together nicely in the next step.

Lay each piece back down on the lined baking sheets until the baking sheets are full. Repeat with the other log until both trays are full.

With the mixer on a very low speed add your whisked dry ingredients and mix until a dough forms.

Bake the slices in the oven for 5 minutes. Remove from the oven and carefully flip the biscotti pieces over and bake for a further 5 minutes.

Switch to a wooden spoon and mix through the chocolate chips and toasted hazelnuts. You may have to knead them in with your hands very lightly if the dough is too stiff to work with the wooden spoon.

Remove from the oven and cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

Turn the dough out onto a clean bench and divide in half. Work each

+ Makes about 2 dozen + Prep: 30 min. Cook: 35 min

GLUTEN FREE


YUM. | AMY CHATWIN

PECAN BUTTERSCOTCH COOKIES {

INGREDIENTS

}

60g brown rice flour 60g white rice flour 50g sorghum flour ½ tsp baking soda ¾ tsp baking powder 1 tsp cinnamon 65g butter, softened ½ cup (100g) brown sugar 1 large egg, at room temperature 1 tsp vanilla extract ¾ cup pecan pieces + 15 extra whole pecan nuts for decorating ½ cup butterscotch baking chips (or white chocolate chips)

Preheat your oven to 160°C (350°F) and line two baking sheets with baking paper. Place pecan pieces on one of the trays and place in the warming oven for 10 minutes. Remove and allow to cool while you are preparing the cookie dough.

Turn mixer speed to low and add flour mixture. Beat until just combined. Use a wooden spoon to mix in the cooled pecan pieces and butterscotch chips. Drop tablespoonfuls of dough onto the prepared baking sheets (you can re-use the one that you toasted the pecans on) and press a whole pecan into the top of each cookie.

In a small bowl whisk together brown rice flour, white rice flour, sorghum flour, baking soda, baking powder and cinnamon until well combined.

Bake in the oven for 10-12 minutes. Switch the position of the trays at 5 minutes. Check the cookies at 10 minutes and remove from the oven when they have just started to brown.

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes.

Place cookies on a wire rack to cool completely. Add egg and vanilla extract and beat until well incorporated and smooth.

+ Makes about 15 cookies + Prep: 15 min. Cook: 10-12 min

GLUTEN FREE


YUM. | AMY CHATWIN

SALTED CARAMEL POPCORN & WHITE CHOCOLATE CHIP COOKIES {

INGREDIENTS

}

SALTED CARAMEL POPCORN 4 cup air-popped popcorn 1 cup caster sugar 50g butter 1 tsp sea salt COOKIES 50g sorghum flour 50g buckwheat flour 40g brown rice flour 35g white rice flour ½ tsp baking soda 120g butter, softened ½ cup caster sugar ½ cup brown sugar 1 tsp vanilla extract 1 egg ½ cup white chocolate chips

Preheat your oven to 180°C (350°F) and line two baking trays with baking paper.

Add egg and vanilla and beat until well incorporated. With mixer on low speed add whisked dry ingredients and mix until incorporated.

First, make the popcorn. Place the air-popped popcorn into a large mixing bowl.

Using a wooden spoon, mix in popcorn and white chocolate chips. Place sugar in a heavy-bottomed saucepan over medium heat. The sugar will begin to melt in a few minutes. Gently shake the pan to mix the molten sugar around the pot. When it starts turning a deep honey colour remove from the heat and whisk any un-melted sugar until it dissolves.

Using your hands, form heaped tablespoonfuls of batter into balls and place on prepared baking trays. Leave about 6cm between cookies to allow for spreading. You may need to bake the cookies in two batches depending on the size of your baking sheets.

Add butter and whisk until is incorporated. Add salt. Pour caramel over popcorn and use two wooden spoons to toss and mix the popcorn until it is coated in the caramel mixture. Do not use your hands as the sugar will be incredibly hot. Set popcorn aside to cool while you make the cookie batter.

Bake cookies for 12-15 minutes or until they are spread out and the edges are golden. These cookies will still be incredibly soft when they come out of the oven. This accounts for the chewiness. Allow the cookies to cool completely on the trays before removing and serving or storing. { TIP } To make these extra quick you can use pre-made gluten free caramel popcorn.

Weigh sorghum flour, buckwheat flour, brown rice flour, white rice flour and baking soda into a medium mixing bowl and whisk them until well combined.

{ WARNING } This recipe involves melting sugar. Molten sugar is incredibly hot. BE CAREFUL when handling the caramel and if making this with kids be sure to keep little fingers out of the way.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat together butter and sugars until light and fluffy, about three minutes.

+ Makes about 18 cookies + Prep: 30 min. Cook: 20 min

GLUTEN FREE


YUM. | COCOFRIO

COCONUT CHRISTMAS { YOUR CHRISTMAS MEAL NEVER LOOKED SO GOOD AS IT DID WITH THESE COCONUTTY RECIPES FOR DESSERT. ONE WORD: YUM! } Recipes www.cocofrio.com.au

1½ tsp non-GMO soy lecithin powder, or sunflower lecithin LADYFINGER LAYER: 1¼ cups almond flour ¼ cup coconut flour 6 Medjool dates, pitted 3 tbsp cold-brew coffee concentrate, or espresso ¾ tsp vanilla extract 1/8 tsp salt

TO MAKE THE COFFEE CREAM: Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken (about eight hours or overnight). TO MAKE THE VANILLA CREAM: Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken (about eight hours or overnight).

RAW CASHEW TIRAMISU, COCOFRIO ICED COFFEE

TO MAKE THE LADYFINGER LAYER: Once both creams have thickened, make your ladyfinger dough. Place everything in your food processor, except for the dates. While it’s processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky. ASSEMBLY: Press a layer of the ladyfinger dough into four small mason jars or ramekins, about 1.5cm thick. Spoon a layer of coffee cream into each jar, filling them up about halfway.

{ INGREDIENTS } COFFEE CREAM: ½ cup cashews, soaked overnight and rinsed ½ cup full-fat coconut milk (*see note) ½ cup cold-brew coffee concentrate, or espresso 3 tbsp rice malt syrup dash of salt 3 tbsp non-GMO soy lecithin powder, or sunflower lecithin VANILLA CREAM: ½ cup cashews, soaked overnight and rinsed ½ cup full-fat coconut milk, see note*

SECOND LADYFINGER LAYER: Take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar. Spoon a layer of the vanilla cream into each jar, filling it on top of the coffee cream layer. Get a scoop of Cocofrio Iced Coffee Ice Cream and layer it on top of the vanilla cream layer. Repeat the layers filling it to the top. Dust the top of each jar with cacao powder or coffee powder, using a mesh strainer. Serve immediately. { NOTE } Place one can of full-fat coconut milk in your fridge overnight. Use the thick coconut cream for the recipe and pour out the liquid that has separated. + Serves 4 +

6 tbsp rice malt syrup 2 vanilla beans, beans scraped out dash of salt

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SUGAR FREE

PRESERVATIVE

FREE


YUM. | COCOFRIO

VEGAN GINGERBREAD BISCUITS

PEPPERMINT CHOCOLATE WHEEL

{ INGREDIENTS }

{ INGREDIENTS }

180g all-purpose gluten-free flour (or a mixture of 100g white rice and 80g buckwheat)

½ cup shredded coconut

1 ½ tsp baking powder

/ cup raw cashews, soaked (soak overnight by placing them into a bowl and cover with water) 1 3

/ cup coconut oil, melted

1 3

1 tbsp gingerbread spice (cinnamon, coriander, star anise, ginger, nutmeg)

4 tbs rice malt syrup (or any sweetener, maple syrup or honey)

1 tbsp cinnamon

1 ½ tbs coconut milk

4 tbsp rice malt syrup

1 tsp peppermint extract

5 tbsp barely melted coconut oil (not too warm)

5 ounces dairy free dark chocolate

½ cup water

1 tsp coconut oil

Cocofrio Hazelnut Choc Delight Ice Cream Preheat your oven to 180°C. Mix the dry ingredients in a bowl. Add the rice malt syrup and coconut oil, then stir. By now, you will almost definitely need to add a splash of water, one at a time, and keep mixing until you can roll the dough comfortably into a smooth firm ball. Keep adding the water as necessary if the dough is still crumbly and falling apart. Leave this to cool slightly, especially if your coconut oil was liquid. Roll out the dough on the baking paper or chopping board (you might need to do this in two batches) to around 5mm-1cm thick, cut out the biscuit shapes and lay them gently onto a baking tray lined with baking paper. Bake for around 10-15 minutes, depending on the thickness. Once they are perfectly baked, transfer them to a rack or new tray to cool down. Get a small scoop of Cocofrio Ice Cream and place it on top of a biscuit and smooth it out (like buttering) and place another biscuit on top of the ice cream. Repeat the process until you make enough ice cream sandwiches. Serve them immediately or put them back into the freezer until ready to devour.

Place shredded coconut, soaked cashews, melted coconut oil, rice malt syrup, coconut milk and peppermint extract into a highspeed blender or food processor. Blend until completely smooth. Refrigerate mint filling until hardened, about one hour. Line a baking tray with baking paper. Scoop out a ½ tbs of chilled mint filling and with your palm gently press down to form a small patty. Once done set the patties on the lined baking tray and place them back into the freezer (for 15 mins). Whilst waiting for the patties to set, melt dark chocolate and coconut oil in a double boiler (fill big saucepan with water and bring it to boil, then place another smaller saucepan into the big saucepan filled with boiling water). Once chocolate is melted and smooth, remove the patties from the freezer. One at a time, dip the patty into the chocolate mix until fully covered with chocolate. Shake any excess chocolate off. Set covered patties onto baking tray and back to the freezer to harden and let the chocolate coating set (for 10 mins). Store in the fridge or freezer until ready to be served. Best to be enjoyed with couple scoops of Cocofrio Naked Coconut ice cream.

+ Make around 20 biscuits + GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SUGAR FREE

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SUGAR FREE


YUM. | MANTA RESTAURANT

MANTA VALUES MEAT { M E A T, G L O R I O U S M E A T. I F Y O U ’ R E L O O K I N G F O R T H E B E S T I N M E A T, T R Y M A N TA R E S TA U R A N T F O R A T R U E PA D D O C K T O P L A T E FA M I LY FA R M I N G E X P E R I E N C E }

Manta Restaurant and Bar is a big player in the Sydney waterfront dining scene and considers itself a major stakeholder against the latest claims of carcinogenic properties being found in meat. Red and processed meats have the potential to cause cancer in humans, according to a report by a World Health Organization (WHO) agency that is drawing ire from meat industry groups that argue the science is inadequate. Manta has always placed primary importance on the quality of their meat and seafood and ensured that the source is always traceable. As well as working closely with farmers to ensure a direct line for produce, Manta has always offered their customers details on where all their produce was grown, caught and sourced. This means that the cost of produce for Manta is often a lot higher, but is something that Manta will never consider changing. Manta’s head chef Daniel Hughes places huge emphasis on fresh produce and how it has influenced the vision for the new menu and the impeccable standards he serves. “Myself and the passionate team at Manta have searched Australia in order to find the most unique, beautiful and local produce,” he says. “Manta’s beef is farmed from the owner, Rob Rubis’ family property in Texas, Queensland.” According to Time Magazine’s article “The War on Delicious”, Australia is the third largest beef and veal exporter globally, so there are many groups these studies affect - from public health experts to local farmers, the restaurants that serve meat and the meat-loving public itself.

Manta Restaurant weighed in on the debate by deciphering the facts you need to know. To clarify, meat that has been smoked, salted, curated or changed by another process to enhance its flavour or make it last longer is what has health experts worried. The studies by WHO identified these as category 1 carcinogen firmly linking it to cancer. Manta’s menu is focused on red meats as opposed to processed meats. Manta’s owner Rob Rubis feels passionate about the topic considering his 32 years in the hospitality industry and involvement in more than 35 restaurants. “Manta prides itself on good quality produce sourced from reputable supplier Australia Grassfed Meats (AGM),” says Rob. AGM co-founder Karl Harms says AGM is producing premium grassfed, hormone free, MSA-graded beef from their own properties and that of supplier farmers. “Our focus is on the highest quality, most consistent beef possible, raised healthy and happy,” he says. “Our goal is to process 4000 to 8000 head annually from our current operations in 2015 with a larger plan to grow beyond that with suitable partner companies.” Visit the Manta restaurant website and follow them on social media (@ mantarestaurantandbar) for more. Be merry at Manta and book your Christmas lunch or count in the New Year on the wharf at 6 Cowper Wharf Road, Woolloomooloo, NSW 2011. www.mantarestaurant.com.au


Buontempo is Italian for “Good Time” and is the name synonymous with quality and finesse for food creations that express individuality, quality and value. Try new Buontempo Deli Thins, light and crispy deli style crackers, available in three tempting flavours. Here’s to good health and well-being! Buon Appetito.

See the full range at:

www.buontempo.com.au

Information Membership Support We are a not-for-profit membership organisation committed to providing support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet. Established in 1974, we have been supporting Queenslanders for over 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836


YUM. | BOOKS

HEALTHY READING MATERIAL { DY M O C K S ’ T O P P I C K S F O R A G L U T E N - F R E E C H R I S T M A S }

GLUTEN-FREE FOOD FOR THE FAMILY By The Australian Women’s Weekly All the recipes in this book are gluten-free, catering for the ever-growing need for guidance and advice about food which is suitable for those who are gluten intolerant, without giving up the flavour. There are also recipes that are egg-, nut-, yeast- and dairy-free. www.dymocks.com.au

EDITOR’S PICK

DELICIOUSLY ELLA By Ella Woodward Ella Woodward is the author of must-read food blog www.deliciouslyella.com which has one million visitors every month from all over the world. Ella started the blog after being diagnosed with a rare illness called Postural Tachycardia Syndrome (PoTS), which left her unable to get out of bed and desperate to find something that helped. When conventional medicine failed, she turned to dietitians and overnight she gave up meat, gluten, dairy, sugar and anything processed. Since then she has blogged about her recipes and food choices and amassed a huge following online. www.dymocks.com.au

GLORIOUSLY GLUTEN FREE By Susanna Booth About 1 in 100 people have coeliac disease, a lifelong autoimmune condition caused by intolerance to gluten that requires avoiding wheat, barley, rye and oats, but in this age of “clean living” and healthconscious eating many more choose to avoid gluten as part of a healthy lifestyle. Gloriously Gluten Free contains more than 100 delicious gluten-free recipes for family and friends, and includes cheats, swaps and dietary advice that will make going gluten free easy and appealing. Recipes include Honey Roast Granola, Cinnamon Spiral Buns, Coconut & Lime Chicken Curry, Pizza Margherita, Swedish Meatballs, Ham Croquetas, Cherry Clafoutis, Hot Chocolate Pudding and Gluten-free Ice Cream Cones. www.dymocks.com.au

THE WHOLESOME COOK By Martyna Angell Martyna’s recipes are not about fad diets or quick fixes: these are recipes which will inspire a lifestyle change. The Wholesome Cook offers more than 170 brand new recipes that cater to common dietary restrictions and choices, as well as your palate. These delicious wholefood recipes all have gluten- and refined sugar-free options. Many are paleo-friendly, vegetarian, vegan, dairy-free and low FODMAP. This flexibility will help you to navigate today’s landscape of over-processed foods and adopt a healthy diet that works for you and those around you. Martyna draws on her background as a health coach, regular columnist for Nourish magazine and cookbook recipe writer to give you stylish recipes that turn favourite junk foods, such as pizza, nachos, burgers and cake, into healthy wholefood classics that nourish your body. The Wholesome Cook is the go-to guide for anyone pursuing a creative approach to food and a healthy balanced lifestyle. www.dymocks.com.au


YUM. | BOOKS

SUPERFOOD: JUICES, SMOOTHIES AND DRINKS By Jason Manheim In his previous book, The Healthy Green Drink Diet, Jason Manheim established that one juice or smoothie a day (made from green vegetables such as kale, cucumber, celery and spinach) works wonders for organ health, immune system strength and weight loss. Now, Jason takes these drinks to the next level by offering recipes to help you introduce healthy drinks made with superfoods into your daily diet. Think apples, bananas, avocados, cherries, chia seeds, dark chocolate, carrots, green tea, hot peppers, kiwis, mangoes, nuts and oats, lemons and limes, peaches, spinach, Swiss chard and many more foods that you can easily grab at your neighborhood grocery store. In Superfood: Juices, Smoothies, and Drinks, Jason explains why superfoods are good for your overall health and then offers ways to incorporate them into the beverages you drink all day long. Incorporating superfoods into the following types of drinks will help you lose weight, stay focused, and get energized: juices, smoothies, coffees, teas, infused waters, ciders, probiotic drinks and more. www.dymocks.com.au

GLUTEN-FREE FOOD FOR KIDS By Louise Blair Gluten-free children need never miss out again with fantastic ideas for every occasion from everyday dinners to snacks, bakes and puddings as well as special occasions. All the recipes are simple to make and so delicious that the rest of the family will love them too! With tasty recipes including Dreamy NY Pancakes, Fruity Lamb Meatballs, Mini Beef Pies, Banana Flapjacks and Coconut Mango cake, the choice is endless! www.dymocks.com.au

VEGETABLES, GRAINS AND OTHER GOOD STUFF By Simon Bryant The good stuff has moved into the spotlight – veggies, grains and pulses are now the stars of the plate – and there’s no better guide to this veg-led revolution than chef Simon Bryant. Simon’s recipes are delicious proof that veggies (and co) are never boring. Here, he shares his original takes on everyday dishes – Smoky kale carbonara, and Pumpkin, chickpea and tahini soup – as well as recipes for when you’re inspired to take things up a notch: Baked cauliflower fregola with hazelnuts and preserved lemon; Squash, taleggio and quinoa balls; and Salt-baked celeriac with apple remoulade. And there’s good sweet stuff too, including Cocoa, lentil and spelt brownies, and Passionfruit and coconut water jelly. What’s more, Simon gives you the lowdown on legumes, ancient grains, seaweed and sprouting, all while revealing how to shop wisely and with heart. Vegetables, Grains and Other Good Stuff is veggie-forward cooking at its very best – honest, inventive and full of flavour. www.dymocks.com.au

FOLLOW US ! You can find us here: Instagram: yum.glutenfreemagazine Facebook: yumglutenfree Twitter: yum_gluten_free

Follow our team on social media and join us on our gluten-free adventures around Australia!


BERRY NICE SUMMER TREATS Recipes Lorna Jane Clarkson, www.lornajane.com.au


YUM. | LORNA JANE

THE CONFETTI CAKE (HAPPY CAKE) This recipe uses a 22cm round cake pan and can be repeated in three tiers to create the Happy Cake. Or create one single tier using this recipe. If building the three tiers, for the lower tier use a 22cm round cake pan, for the middle use a 20cm round cake pan (and reduce the ingredients by a third), and for the top use a 15cm round cake pan (and reduce the ingredients by half).

{

INGREDIENTS

}

BASE LAYER

½ cup (75g) frozen raspberries

1 cup (140g) hazelnuts

½ cup (75g) blueberries

½ cup (35g) unsweetened coconut flakes

¼ cup (40g) dried goji berries

½ cup (70g) seeded dates (about 7-8 dates)

FILLING LAYER 2

¼ cup coconut oil

2 cups (300g) cashews, soaked in cold water overnight

pinch of salt

½ cup (175g) maple syrup

1 tsp vanilla extract

1 cup (150g) frozen blueberries, plus extra for topping

1 cup (200g) raw buckwheat

½ cup (175g) frozen raspberries

FILLING LAYER 1

1 tbsp passionfruit pulp, plus extra for topping

2 cups (300g) cashews, soaked in cold water overnight

1 cup (250ml) coconut cream

1 (200g) frozen banana

TOPPING: CHOCOLATE SAUCE

¼ cup (40g) frozen raspberries

½ cup cacao powder

¼ cup (40g) dried goji berries

¼ cup melted coconut oil

½ cup (175g) maple syrup

2 tbsp honey

1 cup (250ml) coconut cream

Handful each of dried goji berries and cashews

1 ½ tbsp lemon juice

1 tsp bee pollen

FILLING LAYER 2: Blitz all the ingredients, except the berries, in a food processor until smooth.

BASE LAYER: Line the bottom of chosen round springform pan with cling wrap. Blend hazelnuts and coconut flakes in a food processor until well combined. Add dates, oil, salt and vanilla extract and combine. Once the mixture is finely chopped and combined, add the buckwheat and fold in (do not blitz, keep the buckwheat whole).

TOPPING: Blend all the chocolate sauce ingredients until smooth. Remove the cake from the freezer and top with extra berries, goji, cashews, bee pollen and passionfruit. Drizzle with chocolate sauce and rose petals.

Spread the crust mixture across the bottom of the pan. For styling, cut open a passionfruit and have halves sitting on top.

FILLING LAYER 1: Blitz all the ingredients, except the berries, in a food processor until smooth. Pour on top of base layer.

+ Serves: 12 -16 + Prep + cook time: freeze overnight Gently mix together frozen raspberries, blueberries and dried goji berries. Spread on top of the first layer and set in the freezer while preparing the next layer.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | LORNA JANE

STRAWBERRY CHOCOLATE BLOCKS {

INGREDIENTS

}

1 cup (220g) cacao butter, finely chopped 1 cup (125g) cacao powder Âź cup (90g) honey 10 medium strawberries, hulled

Grease and line a 22cm x 9cm loaf tin with baking paper. Melt cacao butter in a heatproof bowl (or baine marie) over a pot of slowly simmering water. When almost completely melted, turn off heat. Allow to cool for a few minutes and stir in cacao powder and honey. Pour enough chocolate mixture to form a 1cm layer into base of loaf tin. Set in freezer for 20 minutes or until firm. Remove tin from freezer, place strawberries (tips pointing up) side by side along tin. Gently pour remaining chocolate covering each

strawberry. Refrigerate for 1 hour, score lines in between each strawberry, refrigerate for a further 2 hours or until set. Add topping of choice. { TIP } It is normal after 24 hours for the chocolate to crack over the strawberries. + Seves 4. Makes 1½ cups (330ml) runny chocolate + Prep: 15 minutes + standing

Lorna Jane Clarkson and the Move Nourish Believe team are encouraging women all over the world to dream big and find their motivation with their new coffee table book, Inspired. In this precious keepsake you will find honest and authentic advice from Lorna Jane Clarkson, nourishing recipes, DIY beauty recipes and exclusive Q&As with iconic women who will inspire you. $59.99 www.lornajane.com.au/INSPIRED

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


FESTIVE FEASTING Recipes Casey-Lee Lyons, www.livelovenourish.com.au


Y U M . | C A S E Y-L E E LYO N S

QUINOA, KALE AND CHERRY SALAD {

INGREDIENTS

}

4 packed cups kale, stalks removed and finely shredded 3 cups cooked quinoa, chilled ¾ cup fresh parsley, chopped 4 tbsp chives, chopped 1 large avocado, diced 2 tbsp extra virgin olive oil juice of 2 lemons 1 cup cherries, pitted and halved ½ cup walnuts pink salt and pepper

Blanch kale in boiling water for 30 seconds - 1 minute. Strain and allow to cool (can cool quickly in an ice bath). Meanwhile toast walnuts and set aside. In a large mixing bowl combine kale, quinoa, parsley, chives and avocado. Stir through olive oil and lemon juice to combine well. Season to taste. Stir through cherries. Stir through walnuts just before serving. + Serves 4-6 + Prep: 15 min. Cook:25 min

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


Y U M . | C A S E Y-L E E LYO N S

CHOC-ORANGE BALLS {

INGREDIENTS

}

¾ cup almond meal ¾ cup organic fine desiccated coconut and extra for coating /3 cup freshly squeezed orange juice

1

zest of 1 orange 2 tbsp extra virgin coconut oil, melted 2 tbsp cacao powder 2 tbsp carob powder ½ tsp vanilla powder 2 tsp rice malt syrup or honey

In a mixing bowl combine orange zest and juice, coconut oil, rice malt syrup or honey and vanilla. Add almond meal and coconut and combine well. Shape mixture into balls and roll in extra coconut. Place in refrigerator to set. + Makes 16 + Prep: 15 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


Y U M . | C A S E Y-L E E LYO N S

PALEO CHRISTMAS CAKE {

INGREDIENTS

}

3 large free-range eggs juice and zest of 1 large orange 1 ¼ cups almond meal ½ cup dates, pitted and chopped ½ cup organic dried fruit of choice (cranberries/cherries/raisins/sultanas) ½ cup flaked almonds (plus extra for top) ½ cup walnuts, chopped 2 tsp gluten-free baking powder 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp vanilla powder or vanilla extract

Pre-heat fan-forced oven to 180°C. In a mixing bowl, whisk eggs with orange zest and juice. Mix in remaining ingredients and combine well. Pour mixture into a lined small loaf tin or cake tin. Sprinkle extra flaked almonds on top. Cover loosely with a piece of baking paper to stop almonds from burning. Remove paper half way through cooking time. Bake in oven for 35 - 40 minutes or until cooked through and lightly golden on top. + Serves 8 + Prep: 15 min. Cook: 35 min.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | DIN DIN CLUB

MEALS ON WHEELS { U R B A N P R O F E S S I O N A L S A R E T H E TA R G E T O F A C O O L N E W P R E M I U M H E A LT H Y D I N N E R S E RV I C E , JUST LAUNCHED IN BRISBANE }

Busy, time poor people unite! Jo Kelly (pictured), creator of DinDinClub has a solution that is healthy and wholesome and one that is nourishing for the body and soul.

business ideas. “What I realised is that every day we make choices about how to spend our precious time and energy that shapes our future.

For many of us, it’s often hard to find the time to plan meals, shop, cook, clean and exercise with our ever growing lifestyles. We can get lazy with cooking nutritious freshly prepared dinners at home as it’s either inconvenient or it’s just easier to go out.

“For me, the hour a day doing meal preparation is time not invested in achieving my personal goals. With DinDinClub I want to help people get their time back to do more with their lives, knowing that a healthy dinner is waiting for them.”

“As a busy professional commuting to and from the city the last thing I feel like doing mid-week is shopping, cooking and washing up,” Jo says.

The mission is to bring consumers healthy, wholefood dinners during the week to make it easier for people to live their best life. DinDinClub is a premium midweek dinner service, a posh tuckshop or wholesome ‘meals on wheels’, partnering with the best wholefood creators in Brisbane to make healthy eating during the week easier for you.

“With the energy left at the end of each day I want to exercise, research my next holiday, get to a singing lesson, study or work on


YUM. | DIN DIN CLUB

DinDinClub’s partners in food are the best in Brisbane at what they do – organic, vegan, vegetarian and paleo wholefoods are featured on the menu from some of Brisbane’s most loved wholefood providers. DinDinClub strives to ensure that the most creative wholesome food that Brisbane has to offer is delivered straight into your hands.

• Chicken tikka masala with cauliflower rice • Moroccan lamb meatballs on vegetable tagine • Slow cooked pork, sweet peppers and polenta.

“I love the idea of ‘outsourcing’ your healthy meals, even just a couple of times a week,” says Jo.

• Lamington goodie balls • Date and almond goodie balls • Choc caramel and Snickers raw slices.

“We outsource so many things in our lives, why not a healthy option for dinner?” Ordering is simple. Customers select and order dinner online by 9.30am on Mondays, Tuesdays and Wednesdays via DinDinClub’s easy online ordering system. DinDinClub will deliver to a location convenient to you via vintage Dutch Cargo bikes the same day.

And don’t worry, because the thoughtful DinDinClub people also have the sweet tooths sorted for dessert with:

The service promises to give consumers back an hour a day so they can focus on living and loving life. When there’s no shopping, cooking or washing up to do - what could you do with that extra hour a day? Living your best life is easier with DinDinClub who are delivering the food you need to nourish and flourish during the week. DinDinClub will deliver to a location convenient to you via vintage Dutch Cargo bikes the same day at a DinDin Hotspot.

Among the menu items you can order currently, for example, are: • Beetroot carrot and apple salad • Brown rice, vegetable and tempeh sushi rolls • S piced roast vegetable quinoa and kale salad

www.dindinclub.com www.facebook.com/DinDinClub www.instagram.com/DinDinClub


A GF GOOD MORNING Recipes Cheryl O’Shea, www.thekrookedspoon.com


YUM. | CHERYL O’SHEA

SWEET POTATO BROWNIES {

INGREDIENTS

}

2-3 cup grated raw sweet potato (skin peeled, if preferred) 2 eggs ½ cup raw cacao powder (or unsweetened cocoa powder) 2 ½ tbsp besan flour (or any other flour of choice) ½ cup coconut oil, melted (or any oil of choice or combo of) 1

/3 – ½ cup honey, depending on taste (or any other syrup sweetener) 1 tsp bi carb soda 1 tsp baking powder

{ NOTES } I have made these brownies studded with raspberries. It was amazing but did need an extra 5-odd minutes to cook to compensate for the added fruit.

Line a square brownie pan with silicone paper and preheat the oven to 150°C (fan forced). In a bowl, combine all the ingredients and mix until fully incorporated.

Besan flour is milled chickpeas and you can find it in most health food stores, good supermarkets, Indian grocers and online. If you can’t find it anywhere, feel free to substitute for any other flour or meal.

Pour into the lined square brownie pan and place in the preheated oven on the middle shelf.

Cool in the pan and then refrigerate. Once chilled, slice and serve.

Any combination of oil works in this recipe, I often use a combination of coconut and olive oil but nut oils would work great and impart a beautiful flavour through the brownie (it’s just not lunch box friendly for us as our schools are nut free)

Keep in an air-tight container in the fridge.

+ Serves 20 + Prep: 5 min. Cook: 25-30 min.

Cook for 25 -30 minutes until just set in the centre. The more you cook, the more cake-like it becomes.

GLUTEN FREE

NUT FREE

SOY FREE


YUM. | CHERYL Oâ&#x20AC;&#x2122;SHEA

THAI COCONUT BLACK RICE {

INGREDIENTS

}

1 cup Thai black rice 3 cups water 1 x 400g coconut cream Âź cup coconut sugar 1 kafir lime leaf 1 tsp vanilla extract Fruit (optional, for serving)

Cover the black rice with plenty of water and leave to soak for at least 4 hours or preferably over night. Once soaked, drain and rinse. SLOW COOKER INSTRUCTIONS: Place into a slow cooker with 3 cups of water, set to low and leave for 3 hours or until all the water has been absorbed. Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to meld and for the liquid to thicken slightly. I leave the lid off for this. Once cooked remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruit and seeds.

meld and for the liquid to thicken slightly. I leave the lid off for this. Once cooked, remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruit and seeds. { NOTES } Thai black rice can be found at Asian grocery stores or online. Coconut sugar can be substituted with any other sugar of choice including syrups. I chose to use coconut sugar for three reasons: I had it on hand, I wanted to up the mineral content of the meal and I wanted to keep to similar flavour profiles. + Serves 4 + Prep: 5 min. Cook: 1 hr.

STOVE TOP INSTRUCTIONS: Place the soaked rice into a saucepan with 3 cups of water and cook on medium low until all the rice is absorbed. Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | CHERYL Oâ&#x20AC;&#x2122;SHEA

RASPBERRY AND LEMON VERBENA ICED TEA {

INGREDIENTS

}

4 black tea bags 4 tbsp caster sugar 1.5 litres boiled water 15 raspberries, fresh or frozen 4 lemon verbena leaves

In a glass jug or bowl combine the sugar, tea and freshly boiled water and stir to dissolve sugar.

If you prefer a sweeter iced tea, just add an extra tablespoon or 2 of sugar at the beginning of the recipe.

Add the remaining ingredients, give a quick stir and allow to steep for 5 minutes.

If lemon verbena is hard to find, substitute with mint or lemon balm or lemon myrtle.

Remove the tea bags and allow the raspberry and verbena to continue to steep until cooled.

To make larger quantities simply double or triple the recipe.

Strain liquid, then place into the fridge to cool.

Have some left over? Freeze in ice block moulds to create even cooler summer treats.

Serve over ice with a few fresh raspberries and verbena leaves.

+ Serves 8 + Prep: 7 min. Cook: 0 min.

{ NOTE } To make this a long iced tea, add a few shots of vodka into the cooled brew or perhaps some gin to balance the sweet berry flavour.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | BAKE BAR

SUMMER PICNIC PLEASERS { M A S T E R I N G T H E G LU T E N - F R E E P I C N I C ; ON E G F LOA F O F B R E A D A T A T I M E } Words Gili Gold, director and head baker at Bake Bar Organic Artisan Bakery

As the days get longer and the summer rolls in, so too does the season of being outdoors. The warmer weather is perfect for family gettogethers, barbecues with friends and play dates with the kids. What these events often all have in common (other than good company and a lot of fun) is the picnic basket. Traditionally filled with cupcakes, sandwiches, quiches and other gluten-packed treats, for those with gluten-intolerances navigating an outdoor feast can be an exceptionally difficult task – especially when it’s a ‘bring-a-plate’ style get together. With two bustling organic bakeries in Sydney’s Eastern suburbs under my belt and a third due to open this month, my team and I are often busy preparing delicious goodies for the picnic baskets of our customers. Demand for our gluten-free products is skyrocketing and we know why. While in part the growth is due to customers catching on to the deliciousness found in gluten-free baking, it’s also thanks to growing demand for products that cater to the gluten-free lifestyle.

As an organic bakery serving both gluten and gluten-free baked goods, we know first hand that it can be easy to cater to the picnic needs of everyone. With my experience and knowledge in the field, I’ve pulled together my top tips on how to own the gluten-free picnic, because let’s face it - being gluten-free shouldn’t mean a life without treats and scrumptious breads. 1. PLAN AHEAD This one most probably won’t come as a surprise, but my biggest tip is to plan ahead. Whether you’re the host or simply a guest, planning ahead is a necessity to ensure the day runs smoothly. From the host’s perspective, call you guests in advance to see if there are any dishes that need to be avoided. If so, make sure you ask them what they can and can’t eat specifically so that they don’t feel uncomfortable once arriving. If you’re a guest at someone else’s outdoor do, ask them if it’s OK to bring a dish or two. In most cases, people won’t mind at all!


YUM. | BAKE BAR

Above, the key to a good gluten-free picnic is to plan ahead and to get to know your local gluten-free bakery.

As picnics are usually a BYO affair, I recommend calling your favourite baker or health-food supplier in advance and asking them to put your purchase aside on the morning of the picnic. This way, you’re guaranteed to get your bounty and avoid the stresses of early morning queues and sell-outs.

Ask questions about what’s in the food and about the baking process. While familiarising yourself with their food and venue, introduce yourself! We love to know who our customers are and what they’re looking for when visiting our shop. This way, when we’re knee-deep in recipe building, we can keep your requests in mind.

2. MAKE THE GLUTEN-FREE CHOICES OBVIOUS

At Bake Bar we have a delicious sundried tomato gluten-free loaf as well as a gluten-free olive bread. Both ideas came from demand for our gluten-free range to increase.

When avoiding gluten it can be hard to know what’s a go and what’s off limits. It’s also annoying when friends who can eat anything dive into your special gluten-free dish, leaving little to nothing for you to snack on. To avoid dramas and to make the picnic a little more fun, I suggest creating some ‘gluten-free’ flags or stickers for the foods that ticks all the gluten-free boxes.

4. TREAT YOURSELF A cardinal rule for any picnic is to always leave room for dessert. A common misconception about having food allergies or intolerances is that you miss out on all the good stuff. 5. HAVE FUN AND MAKE BEING GLUTEN-FREE NORMAL

This way, you’ll know what’s safe (as will kids if they’re avoiding gluten too) and picnic attendees will be conscious of the special food needs of others before diving into everything on the picnic rug. 3. FIND AND BECOME FRIENDS WITH YOUR SPECIALIST GLUTEN-FREE BAKER

For so long living a gluten-free lifestyle was incredibly difficult. Thanks to increased awareness of the issue, more people now understand and are happy to cater to the needs of those who can’t eat gluten. With so much choice available, being gluten-free shouldn’t be a hassle but simply a way of life that your family and friends support.

Even with gluten out of the picture, if you know where to buy products that meet your needs, breads and pastries can still be apart of your diet. As a specialist artisan baker, I pride myself on creating delicious gluten-free foods that are full of flavour.

Have fun in the kitchen getting your hands dirty and use being gluten-free as an excuse to try lots of fresh, tasty and wholesome foods and recipes that have been specially designed with you in mind.

My tip: find your local specialist and overtime sample their entire gluten-free range.

www.bakebar.com.au


YUM. | RENA PHILLIPS

RENA’S JOURNEY, IN HER OWN WORDS {

EVERY CHANGE STARTS WITH A WILL OR NEED TO MAKE SOMETHING BETTER, ONE SMALL STEP AFTER ANOTHER. RENA PHILLIPS HAS MADE A FAIR FEW STEPS IN HER TIME. THIS IS HER STORY } Words Rena Phillips

“Your body tells you when it’s not happy. You have to learn to understand what it’s saying in order to move forward, for each time you ignore it, it will come back at you with another ailment until you reach the point of being so sick and tired that you will do almost anything to feel healthy again.” Rena Phillips Ever since I can remember, I have always suffered from IBS. Although, I didn’t know it had a name until I was in my late 30s. I just thought the constant cycle of bloating, gas, pain in the tummy, cramping, constipation, diarrhoea and tiredness was normal. One day, while travelling to work on the bus as usual with my Mum, the pain in my stomach was so bad, I passed out. I still remember the kind stranger sitting behind me holding my wrist, keeping an eye on my pulse as I came to. Many years later I learned that this fainting response also had a name: vasovagal syncope. This is my body’s way of saying ‘I can’t handle this anymore, I’m just going to zone out for a while’. It does feel a bit distressing as my heart rate increases and I feel hot and I try to find a safe place to faint until my brain wants to come back to reality. One time I fainted at a shopping centre. The only good thing about that was feeling so well looked after by the amount of kind strangers that came to my rescue. Humanity…you find it in the strangest places in the strangest ways. The doctor who looked after me after my shopping centre episode told me that she too has vasovagal syncope, which made me feel a little better, as I was feeling more than a little embarrassed about causing all this attention. Medical treatment is not usually required after a vasovagal faint, unless you hurt yourself of course, but the security at the shopping centre had organised this before I was able to come out of it. I started doing a little research on just what triggers a vasovagal syncope and came across a website by Shawn Forrey that made it all make perfect sense why it was happening to me. Finally! Someone who gave me answers that made sense.

Shawn provided me with the information that linked vasovagal syncope and IBS. Check out this link for the information: www. solvingtheibspuzzle.com/lower-abdominal-pain-and-fatigue A few years before this episode though, I had already begun my journey to better health. It wasn’t that I woke up one day and said, “Now is the time to find the answers!” It was more like, “I have to find answers because I can take feeling this way any longer.” I had been having episodes at various times of the day and night of feeling cold, then very hot and clammy and my heart would race like I was running a marathon and then I would shiver uncontrollably. It would come on suddenly and last for about five or more minutes. All I could do was try and regulate my breathing by taking slow breaths in and out. Afterwards I would feel so tired. It was scary. Why was my body doing this?! The previous decade of my life was not easy. A marriage that lasted only a year, a move interstate to start a five-year relationship that was doomed from the start. My body had been taking on stress after stress and finally, it and I, had had enough. A few months after my relationship ended, feeling more depressed than ever, something wonderful happened and it was about time (or was it just the right time?). I met Matthew, the man who would become my husband. Well, in fact, we had been working together for years. It was about the same time that his marriage ended and my relationship died the death that I had seen coming since from the very beginning. Fate had been playing its hand all those years ago, for without the failure of my first marriage; I would not have met and moved interstate to try again with someone new. I would not have landed the job at the company where my future husband worked. Once all the pieces of the puzzle fell into place, I realised I was finally with someone who was able to support and comfort me through my next difficult journey; finding a healthy me.


YUM. | RENA PHILLIPS

The last straw for me was when these heart racing, shivering episodes started becoming more frequent, until I was having three of four a week. I was exhausted! If I didn’t have a good night’s sleep, and that would be almost all the time, I would be wasted the next day and wouldn’t feel ‘human’ until lunchtime. A friend of Matthew’s had been getting great results with his ailments from seeing a naturopath, so I asked him if he could find out where she was so we could go and see her in the hopes she could help me. I remember my first appointment. It was a long one, about an hour and a half. She asked me a lot of questions. I spent a lot of the time crying because I couldn’t explain how I was feeling or why I was feeling this way. I felt frustrated and I think she was too. It just showed how low I was with everything that had been happening over the years feeling like a weight on my shoulders. To cut a long story short, I started to feel results quickly and my naturopath got my body to a stage where I felt healthier than I had ever been. Ever! Since my childhood! My IBS was under control, my gut and digestion issues were not causing me to faint and I had energy. She taught me to get back to the basics of REAL food, of healing food, of natural food and many of the recipes in this book I created during that time. So now that my insides were happier, I had more energy to start working on reclaiming my body, to gain strength and flexibility. It was at this same time when I was experiencing these episodes, I also had to deal with a frozen shoulder. What a pain in the butt this was. As if I didn’t have enough to deal with. For nearly two years, I could not raise my left arm much higher than about waist level. I couldn’t wash my hair, sometimes needed help dressing and it was downright painful to live with. The trips to the chiropractor were especially painful. I had always had back and neck problems. Throughout my first marriage, I was a regular at the chiropractor’s and occupational therapist’s offices having suffered chronic neck pain for about six months. Back then I was heavily into weight training and even contemplated competing in a bodybuilding show. I had done quite a few aerobics, fitness and personal trainer courses as I loved keeping fit and feeling strong. For a short time I worked as a personal trainer and I loved it. I love helping people and being a positive influence on their health, it was very rewarding for me. It wasn’t until one day at the gym where I had absolutely no energy to train, where I sat on a recumbent bike and couldn’t will my legs to move, I knew something was wrong but didn’t know what exactly. Not long after, I ended up in hospital after fainting and seizing at home. My body was tired. I had recently started taking tablets for depression, the doctor gave me a week’s worth and gave me a script but didn’t explain that once you start taking them, you have to wean yourself off slowly. I took them

for a week and decided they weren’t for me. I didn’t want to take a pill to cure my depression, I wanted another way for me to deal with it but didn’t know what that way was. Later, I found a great counsellor who worked with me to reclaim my self-esteem and self-worth through a simple but highly effective treatment involving daily repetitive affirmations. The doctors at emergency did not give me an explanation as to why I experienced the seizure, they did not know. I believe it was because I stopped taking the anti-depressant. As soon as I left the hospital, I started taking the medication but had a clear goal of weaning myself off them slowly, which I did over the course of a year. By the end of my marriage, I was also at the end of my weaning off process. Quite ironic hey? One chapter ended and another was soon to begin. My body had been talking to me for years, I just didn’t know what it was saying. My move interstate to start a new life, a new relationship, was like going from the frying pan into the fire. It contained even more stress and more pressure and I held on for as long as I could because I didn’t want to feel like a failure, yet again. The heart racing, shivering episodes started then. Once again my body was telling me it wasn’t happy but I couldn’t read the signs back then. I tried to start back at the gym but couldn’t sustain it as I had no energy. By the end of this relationship, my body was well and truly in a bad state. I wasn’t eating well and some days I would only eat one meal. After over a decade of one hardship after another, of moving house at least once every year for 10 years, of starting with virtually nothing with for the third time in a row, I was exhausted, mentally, physically, emotionally and spiritually. What I was, for all that I was back then, Matthew still fell in love with me and wanted to marry me just two months after we started dating. I moved in with Matthew into a tiny two-bedroom unit which had a small garage to house our possessions. We had nothing really, I had not much more than my clothes and a few kitchen and childhood items. We were both starting anew, both wanting a fresh start to a happier life filled with good times and new adventures and lots and lots of laughter. My frozen shoulder made working out with weights impossible. I knew I had to start slowly, right from the very beginning. One day on TV I saw a Pilates machine advertised and thought, yes, I could do this. Pilates slowly led to yoga which led me back to my first love, weights. My world expanded yet again and I met more amazing people in the bodybuilding and fitness community, who helped expand my knowledge on nutrition, exercise and the power of the mind-


YUM. | RENA PHILLIPS

“ ”

body connection. I have only just begun to uncover what my body and mind are capable of. Throughout the last six years, I have still experienced vasovagal episodes, I have been hospitalised with a liver that was barely working and I have started my health and fitness journey over from the very beginning more than once. Just recently in January 2015, I had a rather urgent hysterectomy due to some very painful fibroids. I am no expert; I still make mistakes and will do until the day I die. I do not pretend to hold all the answers or knowledge to help you achieve your goals. What I have learned over the years is that I am responsible for my own health and happiness. I am responsible for what I put into my body. I have learned and continue to learn what my body likes in terms of nutrition. That doesn’t stop me pushing the boundaries sometimes and feeling the effects later. I have learned that what works for you one day, may not necessarily be what will work for you another. I have learned to listen to my body when it tells me to stop and rest, when it tells me I don’t want a certain food today, when it tells me to have a little splurge and it’s ok to have that second helping of chocolate. I don’t always get it right but I don’t beat myself up over slipping up. If I did it, it’s done and there’s nothing I can do about it. I try not to make the same mistake next time. I try to learn from my mistakes. If I haven’t, my body will let me know and will keep trying to tell me until I do.

When I look back on my life I can see the lessons I was meant to learn and I’m sure there are still plenty to come. There are people who have entered my life for a reason, good and bad, they have helped shape where I am today and for that I am grateful and thankful. I am thankful for my life, my family, my friends, the people I meet on social media, the people who inspire me and those that I inspire. It is a humble feeling to hear someone say that you inspire them and that, in part, is also why I wrote this book and share my story. Every change starts with a will or need to make something better, one small step after another. Don’t give up on yourself and don’t stop until you find what works for you.

Rena Phillips’ book, Healthy & Delicious & Quick contains more than 60 healthy and delicious recipes that will take you from breakfast and lunch, to dinner, dessert, snacks, smoothies, sauces, dressings and even cooking using leftovers. www.renajoy.com


GET IN MY BELLY Recipes Rani Silva, www.isallaboutlove.com


Y U M . | R A N I S I LVA

CHRISTMAS PORK BELLY This dish requires some thinking ahead but the results are nothing short of magical. It will draw “ooohs and aahhs” from your guests this Christmas celebration.

{

INGREDIENTS

}

MEAT PREPARATION 300g pasture-fed pork belly 500ml brine, for meats 3 juniper berries 2 bay leaves 2 cloves garlic 1 pinch cinnamon ½ tsp fennel seeds ½ cup chicken stock ¼ cup white wine 1 tbsp lemon juice SALAD PREPARATION ½ cup dry chickpeas (soaked overnight) 2 tbsp wholegrain mustard remaining meat juices 2 tbsp honey 2 tbsp lemon juice 2 tbsp flat leaf parsley ( chopped ) salt and pepper, to taste

First soak the chickpeas in water the night before. MEAT PREPARATION: In the morning, soak the pork belly in the brine with all the spices for the meat preparation, for 2 hours in the fridge. This technique will firm up the protein and help to get a juicier finished belly. Remove the meat from the brine and pat dry. Place the meat on a cooling rack (for cakes) and return to the fridge for 6 to 8 hours uncovered. This will dry the skin and allow the salt from the brine finish to settle inside the meat. Pre heat the oven to 160°C. Place the meat in a small ovenproof pot or pan, pour the stock and wine over. Cover with a lid and place into the warm oven for 3 hours. After 3 hours, remove from the oven. Set the oven to 220°C.

Return the belly to the pan. Brush the lemon juice into the skin and place into the oven. It’s important to keep a close eye on the meat, as the skin will start crackling, but you don’t want it to burn. It can take anything from 10 to 20 minutes depending on your oven. Once it’s done, remove from oven and let it rest for 10 minutes while you fix the chickpea salad. SALAD PREPARATION: Boil the chickpeas until very tender but not mushy. Drain the peas and set aside. Add meat juices, lemon juice and honey and bring to a simmer. Add the cooked and drained peas to the pot followed by the chopped parsley and mustard. Mix thoroughly. Adjust with salt and pepper. Serve warm with your rested pork belly.

Remove the belly from the pan gently. If any juices or liquid are still in the pan, save them to dress the chickpea salad. If the pan is mostly dry (this will depend on how sealed the pan and lid was) deglaze the pan using a little water. Save this deglaze liquid to dress the salad.

GLUTEN FREE

EGG FREE

+ Serves 2 + Prep: 8 hr. Cook: 3.3 hr.

DAIRY FREE

NUT FREE

SOY FREE


BAKED TO PERFECTION Recipes www.orgran.com


YUM. | ORGRAN

CHRISTMAS SHORTBREAD {

INGREDIENTS

}

375g butter or salt reduced monounsaturated margarine 185g gluten-free icing sugar, sifted ½ tsp vanilla essence 2 tbsp honey 1 tbsp whisky 500g Orgran All Purpose Plain Flour    

Preheat oven to 150°C (300°F). Prepare 2 flat oven trays by spraying with cooking spray. Line base of trays with baking paper.

Roll out remaining dough and cut out stars. Place onto prepared tray. Place into a moderately slow oven.

Cream butter, icing sugar, vanilla, honey and whisky. Sift flour and add to creamed mixture and mix well. Turn dough out onto a lightly floured (gluten free) board and knead lightly. Divide dough in half. Wrap one half dough securely in plastic to prevent drying out.

Bake for approx. 20 minutes or until cooked. Take care not to overcook. When cooked, remove from oven and leave on trays for 2 minutes. When cold, store shortbread in an airtight container.

Roll half the dough to approx 5mm thickness. Using a star-shaped cutter dipped in flour, cut out stars. Carefully lift stars onto prepared tray.

GLUTEN FREE

NUT FREE


YUM. | ORGRAN

MINI PAV KISSES {

INGREDIENTS

}

½ cup Orgran No Egg Natural Egg Replacer ½ tsp citrus pectin 1 cup ice cold water 1 tsp vanilla essence ¾ cup pure icing sugar 1 tbsp soft brown sugar

Pre heat oven to 130°C (260°F). Blend Orgran No Egg and pectin together thoroughly while dry, then add to cold water. Mix on high speed for 5 minutes. Add vanilla and sugars, one tablespoon at a time. Continue mixing for 5 minutes – the foam will increase in volume. Spoon onto tray lined with baking paper. Bake for 2 hours. After 2 hours, turn off oven without opening door and allow meringues to dry out further until cool.

GLUTEN FREE

NUT FREE


YUM. | ORGRAN

CHRISTMAS FRUIT MINCE PIES {

INGREDIENTS

}

PASTRY

1 x 440g can crushed pineapple in natural juice

125g butter or salt reduced monounsaturated margarine

1 cup sultanas

½ cup caster sugar

1 cup chopped raisins

½ tsp vanilla essence

½ cup currants

1 egg, lightly beaten (or equivalent Orgran No Egg)

60g glace cherries, cut in half

190g Orgran All Purpose Plain Flour

1 tbsp brown sugar

¼ tsp gluten-free baking powder

1 tbsp butter or salt reduced monounsaturated margarine

30g gluten-free cornflour

1 lemon rind, finely grated

30g Orgran Custard Mix

1 tsp ground cinnamon

gluten-free icing sugar, to sprinkle on top of cooked pies

½ tsp ground nutmeg

FRUIT MINCE

1 tbsp gluten-free cornflour

1 cooking apple, peeled and grated

¼ cup brandy

FRUIT MINCE (Note: Fruit Mince can be made ahead of time and stored in an airtight container in the refrigerator until required.)

Sift flour, baking powder, cornflour and custard powder into creamed mixture and mix well. Dough should be a firm consistency.

Place all the ingredients except the cornflour and brandy into a medium-sized saucepan.

Turn dough out onto a lightly (gluten free) floured board and knead lightly. Divide dough in half. Wrap half the dough securely in plastic wrap to prevent dough drying out.

Stir over a gentle heat until all the ingredients are well combined and mixture boils. Cook for 5 minutes over a gentle heat, stirring occasionally to prevent mixture sticking. Remove from heat. Place cornflour into a small bowl. Pour in brandy. Stir well to blend cornflour. Mix into hot fruit stirring continuously. Return to heat and cook until mixture comes to the boil, stirring continuously. ALTERNATIVE OPTION: Place all the ingredients except the cornflour and brandy into a medium sized microwave-safe bowl. Microwave on high for 2 minutes and stir. Microwave on mediumhigh stirring at 1-minute intervals until mixture is softened and well combined. Place cornflour into a small bowl. Pour in brandy. Stir well to blend cornflour. Mix into hot fruit stirring continuously. Microwave on high for 1 minute and stir. Microwave on medium for 1 minute. Allow fruit mince to cool and store in a covered container in the refrigerator until required as filling for Fruit Mince Pies. PASTRY: Preheat oven to 160°C (325°F). Individual 8cm (3”) foil trays are best for making these pies.

Roll half the dough to approx 5mm thickness. Using an 8cm fluted cutter dipped in gluten free flour, cut out rounds of pastry. Carefully lift into individual foil trays. Gently press pastry into each foil tray. Place pie shells onto a flat oven tray to make handling easier. Roll out remaining pastry. Reserve some of the pastry to make tops for pies. Cut out pie shells and place into foil trays. Place foil trays onto tray. Place 1 tablespoon Fruit Mince into each pie shell. Roll out some pastry to approx 5mm thick. Cut out pie lids. Place a top onto each pie. Decorate tops as desired before or after baking. Place into a moderate oven and bake for about 20 minutes or until pastry is light golden brown and cooked. When cooked, remove from oven and leave in foil trays. Store in a covered container in the refrigerator. Just before serving, lightly dust with icing sugar.

Cream butter, sugar and vanilla. Gradually add egg to creamed mixture, beating well after each addition.

GLUTEN FREE


â&#x20AC;&#x2DC;TIS THE SEASON Recipes Kristine Ofstad, www.thankheavens.com.au


YUM. | KRISTINE OFSTAD

SWEET PEPPERMINT SMOOTHIE Peppermint goes with Christmas the way Pimm’s goes with a hot summer’s day. Candy canes and peppermint bark flood holiday tables and Pinterest boards. But there’s a lot more to peppermint than a jolly good filling in your chocolate biscuit; there’s oodles of goodness for your body too! {

INGREDIENTS

}

1 frozen ripe banana, in pieces 1 cup almond milk (raw, if applicable) ¼ cup fresh mint leaves ¼ tsp vanilla extract (or organic vanilla bean paste) 1 tsp maple syrup (or 2 medjool dates for paleo/raw version) Pop all ingredients in a blender and blend till smooth. Decorate with peppermint leaves and perhaps even a candy cane! + Serves 1 + Prep: 5 min

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

GINGERBREAD MAN SMOOTHIE This wonderful smoothie really brings with it classic gingerbread flavours and is sure to put you in the right spirit. But in addition to its festive flavours, it also brings a great many nutritional benefits. {

INGREDIENTS

}

1 cup Greek yoghurt or dairy-free/vegan yoghurt strained (I use sheep milk yoghurt) 2 tbsp raw almond butter ¼ tsp ground cinnamon ¼ tsp ground ginger 1 tsp maple syrup (or other sweetener of choice) ¼ tsp ground nutmeg ¼ tsp ground cardamom 1 cup ice cubes ½ frozen banana Pop it all in the blender and run on high until smooth and creamy. Serve with a sprinkle of cinnamon on top and perhaps some gingerbread on the side! + Serves 1 + Prep: 5 min

GLUTEN FREE

EGG FREE

SOY FREE


YUM. | KRISTINE OFSTAD

OH, CHRISTMAS TREE... In between fruit cake and eggnog, a fresh, light and frosty drink might just hit the spot! This yummy drink is a fantastic festive treat, worthy of any celebration. Serve it up at your Christmas party and impress friends and family with an incredibly gorgeous yet healthy cocktail. If you do want to go a bit naughty however, this fancy treat can be spiced up with a dash of white rum.

{

INGREDIENTS

}

½ cup coconut water ½ cup crushed ice ½ cup frozen cranberries 1½ cups fresh organic spinach (you can add an extra ½ cup for a brighter green) 1 ripe banana, in pieces 1 tbsp runny honey or maple syrup (or 3 medjool dates, for paleo option) freeze-dried raspberries and extra frozen cranberries, for decoration

Start by chilling some martini glasses in the freezer. Pop all the ingredients in a blender, except for the freeze-dried raspberries and the extra cranberries for decoration, and blend until you get a wonderful slushy, bright green cocktail with speckles of red throughout it. Place a big dollop in each glass, making a little top in the shape of a Christmas tree. Place some cranberries on top. Drizzle with freeze-dried raspberries for added Christmas tree effect! Serve immediately, as it does eventually melt. + Serves 1 + Prep: 5 min

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | JOANNA STEVEN

SWEET TOOTH {

GET A LITTLE FESTIVE AND SWEET IN YOUR APPROACH TO COOKING THIS MONTH - YOU’RE ALLOWED TO BECAUSE IT’S CHRISTMAS! } Recipes Joanna Steven, www.joannasteven.com

PALEO CHOCOLATE TARTS { INGREDIENTS } CRUST: 1 cup ground almonds ¼ cup raw cacao or cocoa powder 4 dates, pits removed 2 tbsp maple syrup

In a food processor, blend up the crust ingredients until you get a cohesive dough. Press into four small tart pans, or about six muffin cups. In a medium bowl, mix the filling ingredients. You might want to do this over another bowl of hot water, so the coconut oil stays liquid. Divide the filling into the tart pans or muffin cups and place in the freezer to set for about an hour. Transfer to the refrigerator and enjoy anytime thereafter! + Serves 2 +

FILLING: 1 cup raw cacao or cocoa powder 1 cup maple syrup ¼ cup cold-pressed coconut oil, melted

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | JOANNA STEVEN

WHITE CHOCOLATE ‘PUMPKIN’ CHEESECAKE

well blended, add the cacao butter and coconut butter, as well as the lecithin, and blend further until completely smooth and homogeneous. Pour into the springform pan, and gently tap the pan on the counter to release air bubbles. Freeze completely (6 hours to overnight), then thaw in the fridge.

{ INGREDIENTS }

+ Serves 2 +

CRUST:

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

1 cup almonds

FILLING:

CHOCOLATE TRUFFLES

1 cup cashews, soaked

{ INGREDIENTS }

4 large dates, pitted pinch of salt maple syrup, to bind, if needed

½ cup coconut nectar or maple syrup ¼ cup maple syrup ½ cup melted cacao butter ½ cup melted coconut butter (oil)

1 cup cacao powder /3 cup each maple syrup and coconut nectar (or favorite mild sweetener)

1

1 cup carrot juice

1 ½ cups dry shredded cacao butter, melted (½ cup melted amount)

¼ tsp vanilla bean powder

½ cup coconut oil, melted

1 tsp vanilla extract

¼ tsp sea salt

1 tbsp cinnamon

½ tsp vanilla extract

1 tsp nutmeg, freshly grated 1 tsp ginger ½ tsp clove

Blend all until smooth, then place in fridge to set for about 30 minutes. Roll into truffles and coat each in cacao powder.

1 tbsp lecithin (optional) In a food processor, process all the ingredients until they begin to stick. If they don’t, add another date, or drizzle some maple syrup into the food processor as it is running. Press into a 7 inch springform pan. Set aside. Blend all the filling ingredients except for the cacao butter and coconut butter and lecithin, if using. When the ingredients are

{ VARIATIONS } Espresso – Add 1 tsp Kahlua liquor and 3 drops coffee essence (or ¼ tsp coffee extract). Lemon or orange – Add ¼ tsp lemon or orange extract, and ¼ tsp grated peel. + Serves 2 + GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | ANDI LEW

CHRISTMAS SIDES { YOU’ VE GOT YOUR CHRISTMAS TABLE MAINS SORTED, SO WHAT WILL YOU SERVE ALONGSIDE THEM ON DECEMBER 25? HERE ARE SOME COLOURFUL AND MEMORABLE CREATIONS THAT SHOUT SUMMER CHRISTMAS } Recipes Andi Lew, www.andilew.com

AMAZING GIFT OF AMAZEBALLS { INGREDIENTS } 2 cups quinoa oat flakes 1 cup pitted dates, roughly chopped ½ cup shredded coconut ½ cup sultanas

{ NOTE } You’ll need to make sure the peanut butter is a good quality, pesticide-free kind. Spiral Foods do a great one. If your guests are anaphylactic and cannot consume peanuts, you may like to use a different type of nut butter or cold-pressed organic coconut oil instead. GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

BRUSSEL SPROUTS

½ cup almonds

{ INGREDIENTS }

2 tbs organic peanut butter

brussell sprouts

1 tbs cocoa powder

olive oil/coconut oil

2 tbs honey

TO SERVE: cherry tomatoes and lemon wedges

¾ tbs water 1 tsp vanilla extract Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs. Add the water and continue to process until it becomes sticky enough to roll into balls. Use a tablespoon to measure the mixture and roll into firm balls. Roll in desiccated coconut to make the outside look pretty and store in an airtight container in the fridge.

Simply half the brussel sprouts into cross sections, drizzle with olive or coconut oil, add plenty of pink salt and bake at 200°C until browned. Serve with cherry tomatoes and lemon wedges. GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | ANDI LEW

SEXY SUMMER SALAD { INGREDIENTS } quarter of a watermelon, cubed 1 packet cherry tomatoes, halved ½ bunch basil 1 ball torn buffalo mozzarella ½ cup cold pressed organic extra virgin olive oil Powersuperfoods Peruvian Pink Salt Powersuperfoods Wakame flakes Mix and serve. Eat instantly.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Andi Lew gives you the chance to now learn all her wellness secrets in one book – REAL FIT FOOD, Intelligent Nutrition & Optimal Training. This is her best book yet. With food, fitness and wellness tips wrapped up in one easy to read e-book or hard copy, she shows readers how to juggle being a working parent and how to have youth and vitality, even at the age of 41. This book is available from her website, www.andilew.com


YUM. | TABLE OF PLENT Y

PLENTY OF FLAVOUR {

HOW DO YOU DO YOUR DUKKAH? THERE ARE IDEAS APLENTY HERE, WITH THANKS TO TABLE OF PLENTY

}

Recipes Table of Plenty, www.tableofplenty.com.au

WHITE BEAN AND BASIL HUMMUS W/ TABLE OF PLENTY PISTACHIO DUKKAH

GOATS CHEESE ROLL , FRESH HERBS & TABLE OF PLENTY LEMON HERB DUKKAH { INGREDIENTS }

{ INGREDIENTS } 1 x 100g goats cheese roll 2 x 400g cans organic cannellini beans, drained and rinsed

40g Table of Plenty Lemon & Herb Dukkah

30g Table of Plenty Pistachio Dukkah

1 tbsp chopped fresh continental parsley

2 tbsp organic tahini

1 tbsp chopped fresh dill

2 tbsp olive oil

1 tbsp chopped fresh oregano

1 lemon, juice only

6 sundried tomato halves (preferably not in oil)

2-3 garlic cloves 8-10 basil leaves, finely sliced 1 tbsp ground cumin 1 tsp sumac, for garnish 1/3 cup warm water (if needed) Put all the ingredients in a food processor, except for the finely sliced basil and salt and pepper. Pulse for 1-2 minutes, until blended smooth. Pour in water if needed and continue to pulse for a creamier texture. Fold in finely sliced basil. Add salt and pepper to taste. Generously top with Table of Plenty Pistachio Dukkah.

In a medium shallow bowl, mix Table of Plenty Lemon & Herb Dukkah, fresh herbs and sundried tomatoes. Roll unwrapped goats cheese log in mixture and gently press so that entire exterior is coated. Wrap in cling wrap and allow to chill in fridge for 30 minutes. Gently unwrap the roll and place on serving board with your favourite flatbreads and crackers. { TIP } Try sprinkling dukkah on your boiled egg instead of salt. + Serves 4 + Prep/chill: 45 min.

+ Serves 8 + Prep/Cook: 15 min. GLUTEN FREE

GLUTEN FREE


yum. Gluten Free Magazine December 2015 #23  

The last edition for 2015 is here! The December edition of yum. Gluten Free is jam packed with feature stories and delicious gluten free rec...

Read more
Read more
Similar to
Popular now
Just for you