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NOV 2014 WHAT’S ON | EATING OUT | GLUTEN-FREE RECIPES | LATEST PRODUCTS


FRANCHISE OPPORTUNITY Looking for passionate people to join our growing team

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Exclusive to Yum Gluten Free readers Order online and receive 20% off our cookbook until 30 November, 2014 by using the code: yum20 Visit www.paleo-cafe.com.au to make your purchase

P: 07 4225 5388 E: info@paleo-cafe.com.au www.paleo-cafe.com.au


CONTENTS {

YUM. GLUTEN FREE MAGAZINE – SUMMER ISSUE

32 11

WHAT’S ON

What’s on in the gluten-free world this month

12

TABLE TALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month – it’s all here

14

PASSING SWEET THYME

Award-winning food blogger and chef Emma Galloway shares her insights beyond lemon and thyme

30

PRODUCTS

Add these goodies to your shopping list this month

HEALTHY READING MATERIAL

Gluten-free bookworms unite

34

CAFE FOCUS

Greenhouse: The Gold Coast’s coolest place to eat this summer

36

THE LUMINOUS KITCHEN

So fraiche, so cool, so delicious

44

FLYIN’ FOX

Going batty for frozen fruit inspired a solution for allergy sufferers

}

46

JOY ON A PLATE

Desert for breakfast? Nicole says do it!

48

HEART BEET KITCHEN

Sweet summer savour

52

BUSINESS PROFILE

Healthy ice-cream no longer a dream

63

RELAUNCHER WITH CALI PRESS

A clean and juicy living

66

THE WHOLEHOUSE WIFE

56

Serving the silly season gluten free

Dress up those salads

68

FEASTING AT HOME

BEARD + BONNET

Sweet pop in summertime


“yum.” It’s the universal word for flavour and great taste. It’s the verbal reward for any cook who has spent time behind a kitchen bench. It is also the name of this, the latest Australian online magazine celebrating, exploring, understanding, informing and reviewing anything and everything gluten free.

meet our publishing team

bianca shugg Editor/Publisher | www.yumglutenfree.com.au

Bianca Shugg is proud to say she is living with coeliac disease. While the diagnosis may originally have been perceived as a negative, her newfound gluten-free way of life has been the catalyst for amazingly positive things including her popular blog, Mrs Gluten Free, and now yum. gluten free magazine. Bianca was the founder and managing director of a boutique parenting magazine and has held other positions in marketing, communications and publishing.

vanessa russell Creative Director |www.raspberrycreative.com.au

With a background of more than 20 years in design, Vanessa has built up a substantial and diverse creative portfolio. While she has worked for some of the biggest players in the media, managing and training teams of creative designers, Vanessa nowadays prefers servicing her own fabulous clients under her own equally as fabulous design studio, Raspberry Creative. She is dedicated to finding a creative solution, with a passion for magazine design and styling. Vanessa also designs and retails her own range of kids’ party stationery through her website, with stockists all around the country.

naomi vasington Photography | www.naomivphotography.com.au

Naomi is an experienced photographer specialising in weddings, events, corporate and commercial work and fashion. Most well known for her wedding photography, Naomi has a natural talent for capturing special moments with the perfect shot, which is why she has been engaged to shoot clients’ weddings in exotic locations all around the world. Her style is modern and contemporary, yet classic. Naomi’s bevy of satisfied subjects is proof of her ability behind the lens.

wendy somerville Foodie| wendy@yumglutenfree.com.au

Wendy has had a passionate affair with food all her adult life. After starting out as a picky eater as a kid, in her 20s Wendy was vegetarian (except for the bacon in her mum’s ‘rescue package’ quiches). She ventured into meats tempted by the beautiful pictures and recipes in Gourmet Traveller magazine, and after a trip to Europe in 2004 came back a converted carnivore. There is little she hasn’t eaten or tried. She is now enthusiastically modifying recipes for coeliacs, ensuring their edibility in the process.


PureBred is so soft, moist and delicious, no other

If you haven’t tried PureBred yet, check out our

brand of Gluten & Wheat free bread comes close.

range of gluten free, wheat free, nut free, lactose

But we haven’t sacrificed fibre, to give you the flavour and texture you want. Check the nutritional

free, low fat, high fibre, dairy free and soy free breads now.

panel and you’ll see PureBred has much more fibre than other gluten free breads and less fat too.

Available at

Available at

*When compared to nutritional averages on other nationally stocked gluten free bakery brands

You’ll agree, there’s just no comparison.

www.pure-bred.com facebook/PureBredAustralia


GLUTEN FREE GOODNESS T EY TO HE BEE N , HO

LI

NOTHING

GI

TO HIDE

WHEN IT’S

REAL INSIDE

HURT TO M YOG U E S LI ! KE LI

KE

LOW

“ ” PROUDLY AUSTRALIAN MADE & OWNED www.carmanskitchen.com.au


THIS MONTH’S CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

AMANDA PAA Heartbeet Kitchen Amanda is the food writer, recipe developer and photographer behind her gluten-free blog Heartbeet Kitchen and recently published cookbook, Smitten with Squash. She is a lover of all things fresh, seasonal & wholesome. www.heartbeetkitchen.com JO ANDERSON The Luminous Kitchen Jo Anderson is a food blogger and stylist, lifestyle photographer, passionate selftaught foodie and co-founder of ‘Food Actually Health Foods’, which makes unique, convenient and healthy food products. www.theluminouskitchen.com

SYLVIA FOUNTAINE Feasting at Home

A professional chef, caterer and recipe developer. Her recipes are centered around seasonal ingredients. www.feastingathome.com

KATE CADDLE The Whole Housewife

Kate’s passion is to educate and empower women to live a ‘whole’ life, through beautiful nourishing food, spirituality and movement. www.thewholehousewife.com

ALISON MORGAN Relauncher

Alison is an expert Health & Wellness Business Coach, creator of the Australian Health and Wellness Networking Events and Industry Blogger. www.relauncher.com.au

MEG VAN DER KRUIK Beard & Bonnet

Meg is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family. www.beardandbonnet.com

}


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 ingredient lists of all recipes (and products) before using them, in accordance to your allergies.

GLUTEN FREE

green pea fritters {

IngredIents

}

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

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 gluten-free 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 Po Box 339, Trinity Beach QLD 4879 MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Nicole Navarro facebook.com/holaprcommunications FEATURE WRITER Michelle Dryburgh PHOTOGRAPHER Naomi Vasington www.naomivphotography.com.au CONTACT US: FACEBOOK yumglutenfree INSTRAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au EDITORIAL editorial@yumglutenfree.com.au

What a huge, yet amazing month we’ve had! Hitting Melbourne for our #yumglutenfreemelbourne tour was delicious. It was the tour that just kept giving… Melbourne you rock for gluten-free choices. Watch our blog for the full list of tour spots, but highlights were ‘Pana Chocolate’, ‘Patch Café’ and ‘Gazi’. Wow. Then we had two fabulous days at the Gluten Free Melbourne Expo… very impressive. Our readers and supporters are so passionate, interesting and cool! It was so refreshing to meet so many people who’ve followed the magazine from the start to the people who’ve just discovered us. The stories we were able to exchange with everyone, finally face-to-face, were precious. So thank you for coming to meet us, it was simply bliss. To cap off what was already a huge month we then were named a finalist at this year’s ‘International Digital Magazine Awards’ in the ‘Food & Drink’ category. Winners are announced November 25 in London! Could hardly believe that yum’s name was right next to Jamie Magazine and BBC’s Good Food Magazine… we are truly honoured. So yes… wow what a month, let November bring more amazing times and news! Have a wonderful gluten-free month.

MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy of Beard and Bonnet www.beardandbonnet.com

Bianca Shugg Publisher/Editor

MAGAZINE NOW AVAILABLE HERE!

N E X T I S S U E - 0 1 D E C E M B E R 2 0 1 4 - C E L E B R AT E

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.


WHAT’S ON {

IN THE GLUTEN-FREE WORLD THIS MONTH

}

SYDNEY PALEO DINNER WITH DARRYL EDWARDS, THE FITNESS EXPLORER Join us for a paleo dinner with our special guest from the UK, Darryl Edwards, a primal explorer, educator and entrepreneur who travels the world spreading his infectious love for moving like a kid. You may know Darryl as ‘The Fitness Explorer’ or you may be familiar with his training methodology ‘Primal Play’. Darryl is the author of Paleo Fitness and runs a business called ‘Fitness Explorer Training and Nutrition’ in London. He will be visiting Australia in November and joining ‘Paleo Foodies’ for a special paleo dinner in Sydney. Places are limited to 40 people so get in quick! The menu has been specially designed by award-winning pop-up restaurant ‘Rupert and Ruby’, winner of the Taste People’s Choice Award. ‘Rupert and Ruby’ is a concept that draws inspiration from American BBQ to create a unique modern Australian dining experience. WHEN: 7pm, Thursday 6 November WHERE: Rupert and Ruby, 78 Stanley St East, Sydney COST: $80 per person BOOKINGS: www.paleofoodies.com.au

SYDNEY

MELBOURNE

A VERY SPECIAL WORKSHOP ON CELEBRATING WITH WHOLEFOODS

LIFE’S TOO SHORT FOR DIETS TOUR WITH NICOLE JOY

Join me at one of my workshops this year and deepen your understanding about gluten-free wholefoods. In each of these classes I will be demonstrating how to prepare wholefoods for optimal digestion and how to create delicious and nourishing meals, snacks and treats that the whole family will enjoy. You will walk away with plenty of useful and practical information, a satisfied belly as well as plenty of great recipes to add to your repertoire. WHEN: Sunday 23 November TIME: 2 – 6pm WHERE: Little Branches Big Trees – Shop 3, 263 Princes Hwy, Corrimal COST: $130 (includes a sit-down meal to conclude the demonstration) BOOKINGS: Kelly – info@littlebranchesbigtrees.com

Life’s too short for diets. Learn to make simple and healthier versions of your favourite dishes with Nicole. Cooking demonstrations. Sweet and savoury recipes. Sample and product giveaways and Q & A with Nicole. Books available to purchase on the night. WHEN: Wednesday 26 November TIME: 7 – 9pm WHERE: Alyce Alexandra Cooking School. 417 City Road, South Melbourne COST: $59 *Tickets are transferable but not refundable. BOOKINGS: www.nicolejoyinspire.com


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 left, Barambah Organics’ new Lactose Free Natural Yoghurt; Poach Pear paté; Soma Bite Fig and Wild Citrus.

BARAMBAH ORGANICS – NEW LACTOSE-FREE DAIRY Introducing Barambah’s new lactose-free yoghurt and full-cream milk. The combination of these products being lactose free and certified organic appears to be an Australian first for this Queensland dairy farm. Did you know that 1 in 4 people could be lactose intolerant? Common side-effects being gut problems including flatulence and nausea. That’s why Barambah Organics have so caringly added a lactose-free natural yoghurt and lactose-free full-cream milk to its range. With the addition of these two new dairy options, those with lactose intolerance will no longer be excluded from enjoying the benefits and great taste of organic yoghurt and milk. To remove the lactose, Barambah Organics treats its yoghurt and milk with the lactase enzyme – a purified lactase preparation isolated from a special strain of dairy yeast. This natural enzyme breaks down the lactose into simpler forms of sugar, which slightly increases the

sweetness of the milk and yoghurt. www.barambahorganics.com.au POACH PEAR PATE With a passion for producing and loving food, Poach Pear’s chef and owner, Adam Bielawski, is growing his reputation as a fine food producer. Poach Pear is an artisan producer of handmade foods including paté, terrines, rillette and condiments. All items are produced in small batches to ensure premium quality. Being true artisan products, no two items look the same, however the taste is always outstanding, using only fresh, high-quality ingredients, free range meats and locally-grown produce. All products are free from artificial preservatives, additives or colours – absolutely zero nasties. Poach pear’s philosophy is to provide beautiful food made with love to be easily shared with friends and family. www.poachpear.com.au


YUM. | TABLE TALK

EAT STREET

BRIGHTON SCHOOLHOUSE

Set in the original 1842 Brighton Schoolhouse of St. Andrew’s Church. A game-changing new cafe on an iconic shopping strip, that specialises in organic food & produce. facebook.com/Brighton-Schoolhouse

Pictured above left, Grill’d’s new low-carb SuperBun burger. SOMA Soma Organics are set to launch the second flavour to their certified organic superfood snack range, Soma Bite Fig & Wild Citrus. The Soma Bite snack bar range is a fusion of organic seeds, nuts and berries, cold pressed to ensure the nutritional integrity is retained. Launched in November 2012, the pioneering product range – free from gluten and dairy, with no refined sugar or preservatives – has fast become a national success story. Starring Australia’s superfoods lemon myrtle and kakadu plum, the NEW Soma Bite Fig & Wild Citrus is sweet, coco-­nutty and full of zest. Featuring a nourishing blend of juicy figs and crunchy nuts (macadamias, almonds & cashews), 3 bite-size Soma Bites are coated with coconut oil and sexy citrus spices. Lactose and dairy-free pea protein is added for an extra kick of protein. www.somaorganics.com.au

COMBI

Organic milk, local organic produce, fermented breads and Kombucha on tap. Raw smoothies made with scoops of fresh coconut flesh, house-made nut mylks, cold-pressed organic juices alive with goodness, elixir shots to nourish and raw vibrant foods. www.wearecombi.com.au

GRILL’D Introducing the low carb burger: a world restaurant first. The best thing since sliced bread is about to land at a Grill’d restaurant near you. To mark its 10th anniversary, the healthy burger expert is plating up the ultimate lowcarb burger. In a world restaurant first, Grill’d is introducing the Low Carb SuperBun, allowing more people to enjoy burgers in a guilt-free manner. The new Low Carb SuperBun is made from all natural, super ingredients, the ones all the nutritionists are talking about, including free range whole eggs, almond meal, organic coconut cream, water, tapioca flour, raw honey, psyllium husk and salt. No refined sugar or preservatives here! With huge health benefits, these super ingredients will leave Aussie burger lovers feeling good from the inside, out. www.grilld.com.au

THE SOURCE BULK FOODS The Source Bulk Foods brings back personal service, provides a fun and interactive shopping experience and lets you choose from an amazing selection of bulk food products. www.thesourcebulkfoods.com.au


y uym u .m| . m | yt d o abri le i n pg u tl te o mc ok n thyme

Passing sweet thyme { awa r d - w i n n i n g f o o d b l o g g e r a n d c h e f E m m a G a l l o way s h a r e s h e r i n s i g h t s b e y o n d lemon and thyme. } Words Nicole Navarro

Perth-based Emma Galloway was raised on New Zealand acreage as a vegetarian, where her parents cultivated organic fruit and veggies. Naturally this upbringing awakened her palate to fresh, healthy and flavoursome produce from an early age. To this day her menus still contain these three important ingredients, only now they’re shared on a blog with 35,000 social media followers, and are gluten free. They’ve also gained international attention and some have made their way to a printed cookbook. Emma finds some quiet moments to catch up with yum. It’s been over 4 years since you started your blog My Darling Lemon Thyme… how has it changed your life? You know something funny? I actually don’t remember what my life was like before I started the blog. Even though I only post once a week, the ideas, planning, recipe testing and social media interaction are always happening, every day. Since starting my blog my world has opened up and many great opportunities have presented themselves. Writing my first cookbook came about after the success of my blog, and this is a dream come true (as cheesy as that sounds). This year you were named a winner in the influential American magazine Saveur’s Best Food Blog Awards in Las Vegas, in the Best Original Recipe category. How was the experience picking up the award? It was really surreal, but totally amazing flying over to the States for the first time in my life. It was an absolute honour to win a prize at this prestigious awards event. My favourite part was definitely getting to meet and hang out with so many of my fellow food blogger friends from all over the world, many of whom I’ve been close online friends with for years.


yum. | my darling lemon thyme

You mention that your “aim is to inspire people with fresh, simple, flavourful recipes and to help break down the boring, flavourless stigma commonly attached to allergy-free eating”. Do you still think allergy-free eating still carries the stigma?

and absorb excess moisture in my baking.

I think we’ve definitely come a long way in the past 5 years and the tide is slowly but surely changing, for the better. When we changed our diet to gluten free 6.5 years ago there really wasn’t a whole lot of information out there and the recipes and products available were terrible, but this is definitely changing. I try to make everything myself. I find most storebought gluten-free products are still rather boring, flavourless and void of all nutrients.

Looking back I think my own intolerances have been there my whole life to some degree, but it wasn’t until my first pregnancy, and the associated stress this places on a woman’s body, that my symptoms really made themselves be known. Also, food intolerances weren’t very common or talked about when I was growing up, so it’s not something we’d ever considered to be the problem.

What are some of your favourite gluten substitutes to cook with? I don’t use gums (guar and xanthan) in my cooking, as I find they are just too harsh on our sensitive tummies. Instead I prefer to use more natural ingredients such as chia seeds and psyllium husks, to provide structure

You mention that your kids motivated you to cut back on gluten and dairy… why do you think it took you so long to figure out your own intolerances?

Did you research why gluten and dairy affects you and your children? What did you uncover? I’m constantly researching, still to this day. There’s a lot of really great research coming out about gut health and its relationship to food intolerances and to be honest, I think this is where our problems stem from. Of course I’m no expert, but the more I research the


yum. | my darling lemon thyme

Being coeliac and travelling through Vietnam would require a lot of planning and preparation to ensure your safety; we just deal with it as best as we can including any unwanted symptoms we get from ingesting occasional gluten.

more I believe all our problems stem from an unhappy gut, which is something we’ve been working on fixing. My son seems to have outgrown his intolerances, much to my delight. So ever so occasionally when he’s at friend’s birthday party, he will eat a little wheat and dairy and not suffer at all. My daughter and I on the other hand avoid all gluten strictly and only eat very minimal amounts of dairy (mostly just butter/ ghee and occasionally yoghurt). My daughter has the most extreme reactions out of us all, which leaves her in pain, unable to sleep for sometimes up to a week. I suffer from 3 to 4-day migraine headaches and eczema when gluten is ingested. Did you find yourself changing or cutting out anything else you ingest – or products you use – to achieve a healthier lifestyle? Since becoming a mother 8 years ago I’ve found myself looking at everything we eat in a whole new light. I’m much more conscious of the amounts of sugars we ingest and while we are far from ‘sugar free’, we don’t eat refined sugars and very little in the

way of sweet treats other than the occasional homebaked treat and fruit. Over the years I’ve started making more and more from scratch too, which gives me full control over all that we eat. I make my own gluten-free sourdough bread, almond milk, tomato pasta sauce, pizza and yoghurt, and I prefer to cook porridges from gluten-free grains instead of buying commercially made gluten-free breakfast cereals. How much time do you spend in your organic garden daily? What do you grow? We have a very small garden at the moment, which mostly cares for itself. I spend maybe 15 minutes in the evening watering the garden and giving it all a quick once over, however it’s my husband who gives it the time and energy it really needs. Back home in New Zealand we used to grow a lot, but here in Perth (living in a rental), we’ve really struggled to get things to thrive. So we mostly just grow things in pots such as herbs, lettuce, strawberries, tomatoes, blueberries and chillies, and shop at our local farmers market for the bulk of what we eat. We have two huge mango


yum. | my darling lemon thyme

trees and one lemon tree, which keeps up happy also. Do you visit a farmers’ market and strictly only buy organic veggies / fruit / product? We visit our local farmers’ markets every Saturday morning throughout the year to stock up on seasonal goodies and while I’d love to say I buy only organic, this is simply just not an option for everything when you have a growing family to feed. However there are some things such as greens (kale, silverbeet etc.) and eggs, which I will only buy organic and free range. I understand your husband is Vietnamese… do the terms ‘gluten free’, ‘dairy free’, ‘coeliac’ and ‘food allergies’ exist in his hometown? No, not that I know of. Culturally Vietnamese don’t consume large amounts of dairy, but sadly wheat is hidden in many of the sauces they often rely on. If you eat meat you can avoid wheat quite easily as fish sauce is mostly used for flavouring meat-based dishes, however when you eat vegetarian, soy sauce is used instead and this is never gluten free in Vietnam. Being coeliac and travelling through Vietnam would require a lot of planning and preparation to ensure your safety; we just deal with it as best as we can including any unwanted symptoms we get from ingesting occasional gluten. We spent three weeks with our children in Vietnam last summer, meeting the family, including their 100-year-old grandmother. In the village where my husband was born, life is beautiful and simple. The diet is simple and mostly made from scratch. Each

family has a vegetable garden and animals, which they raise for eating or collecting eggs from. Meals are all based around rice, locally or homegrown vegetables and meat/fish/eggs. We always eat plenty of freshly made tofu there too. The simple, family-orientated, food-obsessed way of Vietnamese life is beautiful and I could quite happily live there. Did your vegetarian upbringing inspire any recipes for My Darling Lemon Thyme? There are a good few recipes included in my book that were inspired by my mother’s recipes, which we ate growing up. They include the sweet corn fritters, brown rice peanut patties, and fruit and nut porridge (all adapted to be gluten free of course). I understand you’re a big fan of feijoa… what is it and how do you use it? Feijoas are New Zealand’s best-kept secret. They are sometimes called pineapple guava here in Australia and they do kind of resemble a smallish green guava. You can eat the whole thing skin and all (like I do), or you can peel and just eat the sweet and sour flesh inside. They don’t contain hard pips like regular guava and are best enjoyed alongside stewed apples in a killer crumble I think. Can you give us your kids’ top 3 favourite gluten-free goodies? My quinoa crepes are always requested on the weekends by both kids. My homemade pizza goes down a treat and homemade sushi has been a firm favourite for as long as I can remember.

Emma’s top 5 herbs 1. Thai basil 2. Mint 3. Flat-leaf parsley 4. Thyme 5. Chives


yum. | t o b i e p u t t o c k


yum. | my darling lemon thyme

flourless dark chocolate cardamom cake {

Ingredients

250g dark chocolate, chopped roughly

}

125g butter, cubed

Seeds from 12 cardamom pods, finely ground (or 1/2 teaspoon ground cardamom)

50ml orange juice

2 tbsp cocoa powder, sifted

(or super-strong espresso coffee)

to serve

4 large free range eggs, separated

Whipped cream or whipped coconut cream

1 cup firmly packed blended unrefined raw sugar

Fresh berries

Preheat oven to 180°C. Grease and line the base and side of a 21cm springform cake tin. Place chocolate, butter and orange juice (or espresso) in a saucepan and heat gently, stirring, until melted and smooth.

the edge of the bowl and into the centre. Stop folding the second you no longer see any white lumps of meringue and carefully transfer the batter to the tin, trying hard not to knock out any more air.

Remove from the heat and cool slightly. Beat yolks and half the sugar with electric beaters or a balloon whisk for 3 – 4 minutes until thick and pale. Fold in cooled chocolate mixture, cocoa powder and ground cardamom.

Bake for 35 minutes – it will be looking glorious and towering high above the tin, but will still jiggle slightly in the centre.

Whisk egg whites in a clean bowl until stiff peaks form. Gradually beat in remaining cup sugar, 1 tablespoon at a time, until you have a thick and glossy meringue mix. Fold 1/3 of the meringue into the chocolate batter to loosen it (I was always taught that the first little bit of egg white is sacrificial, so don’t be too concerned about folding in gently). Add the remaining meringue mixture in one go and gently fold in with a spatula or large metal spoon in a cutting motion, turning the bowl around as you bring your spatula around

gluten free

nut free

Remove from the oven and leave for 10 minutes, watching the life deflate out of it as it cools. Loosen the side of the tin and leave to cool completely. Serve at room temperature dusted with extra cocoa, or chill in the fridge for a few hours for a more fudge-like consistency. Serve with whipped cream or coconut cream and fresh berries, if you like. Cake will keep, airtight, in the fridge for up to 5 days. + Serves 10 – 12 + Preparation + Cooking Time: 55 – 60 min.

SOY free

Preservative

free


yum. | t o b i e p u t t o c k


yum. | my darling lemon thyme

tofu curry with chilli + tamarind {

Ingredients

}

11 dried (25g) kashmiri chillies (or long red dried chillies) 2 tsp cumin seeds, lightly toasted 4 garlic cloves, roughly chopped 1 tbsp ghee or olive oil 350g packet firm tofu, rinsed, patted dry + cut into 2cm cubes 1/4 cup tamarind puree (see note) 2 tbsp tomato paste 1 stem of fresh curry leaves, stalk discarded Pinch of asafoetida, optional 1 tsp unrefined raw sugar 1/2 tsp fine sea salt, or to taste cooked rice, coriander leaves, sautéed spinach

Soak chillies in hot water for 5 – 10 minutes. Drain, halve and remove as many seeds as you can before roughly chopping. Blend in a food processor with the cumin seeds and garlic to form a rough paste (alternatively, chop all the ingredients very finely with a sharp knife or use a mortar and pestle).

{ NOTE } Tamarind puree can be bought but I make my own from blocks of tamarind pulp; simply break off a chunk, rip it into little pieces and add enough boiling water to just cover. Leave for 10 – 15 minutes, stirring occasionally to break up the pulp.

Heat ghee or oil in a large heavy-based frying pan over medium heat, add tofu cubes and lightly brown on all sides for 8 – 10 minutes. Lift out tofu to a plate and add chilli paste, tamarind puree, tomato paste, curry leaves, asafoetida, sugar and salt to the pan. Cook, stirring often, for 3 – 4 minutes until thick and fragrant. Add tofu and 3/4 cup (185ml) water, stirring well to coat, then simmer on low for a further 5 – 8 minutes until sauce thickens and tofu heats through. Serve hot with basmati rice, a few coriander leaves and sauteed spinach, and freshly cooked flatbread on the side.

Tip the lot into a sieve over a bowl and press the mixture through with a metal spoon, scraping tamarind puree off the underside of the sieve as you go. Discard the seeds. You want it to be about the same consistency as tomato ketchup, so add a little extra water if needed. This can be stored in the fridge for 4 – 5 days or frozen in ice-cube trays. Once your block of tamarind paste is opened, store it in a zip-lock bag in the fridge, where it will keep indefinitely.

gluten free

dairy free

+ Serves 2 + Preparation + Cooking Time: 35 min.

egg free

Preservative

free


yum. | t o b i e p u t t o c k


yum. | my darling lemon thyme

capsicums stuffed with quinoa, spinach & feta {

Ingredients

}

filling

1 lge free range egg, lightly beaten

2 tbsp olive oil

8 large banana capsicums

1 onion, finely diced

sauce

2 garlic cloves, finely chopped

3 tbsp extra virgin olive oil

1 tsp dried oregano

2 garlic cloves, finely chopped

3 big handfuls of spinach leaves

400g tin chopped tomatoes

1½ cups cooked quinoa

1–2 tsp unrefined raw sugar

small handful of basil leaves, roughly chopped

small handful of basil leaves, roughly chopped

1/2 cup (55g) crumbled feta cheese

Preheat oven to 180°C. Heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring often, for 3 – 4 minutes until tender. Add garlic and oregano and cook for a further minute until fragrant. Add spinach and cook until just wilted. Remove from the heat, stir in quinoa, basil and feta and season to taste with plenty of sea salt and black pepper. Set aside to cool for 5 minutes before stirring in the beaten egg. Lay capsicums on the bench. Decide which way they all like to sit and then, using a sharp knife, make a slit through the top of each one lengthways, taking care not to cut through to the bottom. Gently open up the capsicums just enough to scoop out the seeds with your fingers, then flush them out with cold running water. SAUCE: Heat oil in a large ovenproof frying pan (cast iron is perfect here) that’s big enough to fit all the capsicums snugly. Add garlic and cook gently

gluten free

nut free

over medium heat until fragrant but not coloured. Add tinned tomatoes, sugar and season to taste with sea salt and black pepper. Bring sauce up to the boil and then reduce to a simmer and cook, stirring occasionally, for 4 – 5 minutes or until reduced slightly. Remove from the heat and stir in basil leaves. Meanwhile, stuff capsicums with about 1/4 cup of filling each. Do your best to stuff it right down into the very tip of each capsicum. Arrange the capsicums on top of the sauce (if you don’t own an ovenproof frying pan, transfer to a baking dish) and bake for 40 – 45 minutes or until capsicums are tender and filling cooked through. Serve capsicums with a good scoop of that lovely sauce and salad on the side. + Serves 4 + Preparation + Cooking Time: 1½ hr

SOY free

Preservative

free


yum. | t o b i e p u t t o c k


yum. | my darling lemon thyme

strawberry & Thai basil sorbet {

Ingredients

}

1kg strawberries, hulled + cut in half if large 1 cup (200g) unrefined raw sugar 1 cup loosely packed Thai basil leaves, roughly torn 1/2 cup (125ml) lemon juice

ice-cream machine for 20 – 25 minutes or follow the manufacturer’s instructions. Transfer to a container and freeze for a further 2 hours until a bit firmer.

Stir together strawberries and sugar in a large bowl and set aside for 1–1½ hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan and add basil. Bring to the boil then boil for 1 minute.

If you don’t have an ice-cream machine, pour the mixture into a shallow freezer-proof container (a loaf tin is perfect), place in a freezer for 1 hour until the edges are starting to freeze and then beat with a whisk until smooth. Return to the freezer and repeat this 2 – 3 times before leaving to freeze for 2 hours.

Remove from the heat and set aside to infuse, cooling down to room temperature. Puree strawberries in a blender until smooth, then pass through a fine sieve set over a large bowl to remove most of the seeds (some seeds will sneak through, but that’s okay).

The results won’t be quite the same, but still delicious.

Strain basil syrup over strawberry puree, using your hands to squeeze every last bit of flavour from those basil leaves. Add lemon juice and stir before covering and chilling in the fridge for at least 2 hours or overnight. Churn in an

gluten free

dairy free

egg free

+ Serves 4 – 6 + Preparation + Cooking Time: 4½ hr (hands-on work is minimal)

vegan

nut free

SOY free

Preservative

free


yum. | t o b i e p u t t o c k


yum. | my darling lemon thyme

snow pea & avocado noodle salad with soy ginger dressing {

Ingredients

}

1 lge handful (approx. 100g) of snow peas, trimmed

soy ginger dressing

185g (1/2 packet) dried flat rice noodles

1 garlic clove, finely chopped

1 ripe avocado, cut into bite-sized chunks

1/4 tsp fine sea salt

1 cup loosely packed mint leaves, roughly torn

2 tbsp ginger, finely grated

1/2 cup loosely packed coriander leaves, roughly torn

1 long red chilli (cayenne or Thai),

1/2 cup loosely packed Thai basil leaves, roughly torn

1 tbsp raw sugar / grated pure palm sugar

1 spring onion, finely sliced

1 lemon, finely grated zest + juice

1/4 cup (30g) lightly toasted cashew nuts or peanuts

1/4 cup (60ml) gluten-free soy sauce

deseeded + finely chopped

sliced bird’s eye chilli, to serve, optional

1/2 cup fried shallots (see notes) your mortar and pestle.

Bring a large saucepan of salted water to the boil and cook snow peas for 45 – 60 seconds until just tender but still a lovely bright green; lift out and transfer to a bowl of iced water. Leave until cold, then drain and slice finely. Bring the saucepan of water back to the boil and add rice noodles, stirring to separate. Cook for 4 – 5 minutes until just tender (depending on type and thickness of your noodles). Tip into a colander and rinse under cold running water to stop them cooking. Drain well.

Mix noodles with remaining salad ingredients, tossing well. Spoon over enough dressing to coat, mix and serve. Store any leftover dressing in a glass jar in the fridge. If you are making this in advance, keep all the components separate until just before serving, or the noodles will soak up all that lovely dressing. { NOTE } You can buy fried shallots at your local Asian grocer, but they are really easy to make at home. Just thinly slice a couple of red Asian shallots and fry in 2 tablespoons of olive oil until deep golden and slightly crispy, using your wooden spoon to break up the rings. Remove from the heat and lay in a single layer on a piece of paper towel to cool and crisp up further.

To make soy ginger dressing, sprinkle garlic with salt and use the side of your knife to mash it to a paste. Transfer to a bowl. Place the grated ginger into your hand, hold it over the bowl and squeeze to extract as much of the ginger juice as you can. Discard the pulp. Add remaining dressing ingredients and taste. If your lemons are ultra-tart you may want to add a touch more sugar. Not salty enough? Add a touch more soy or a pinch of salt. You’re looking for a perfect balance of salty, sweet, sour and hot. You can also make the dressing with

gluten free

dairy free

+ Serves 2 – 3 + Preparation + Cooking Time: 45 – 50 min.

egg free

vegan

Preservative

free


YUM. | PRODUCTS

SUMMER SIZZLE { ADD THESE GOODIES TO YOUR SHOPPING LIST THIS MONTH

}

2.

1.

3.

9.

4.

8.

6.

7.

5.

STOCKISTS 1. Prepara Mini Herb Savor, www.kitchenwaredirect.com.au 2. Charley’s Super Fruit Pack – Bananas, Tropical Mix, Mangoes And Navel Oranges, www.charleys.com.au 3. Red Kellys Everyday Traditional Dressing, www.redkellystasmania.com.au 4. Four Pillars Navy Strength Gin, gluten free, www.fourpillarsgin.com.au 5. Nutra Organics’ NutraCoco Biotics – Probiotic Energy Bar, www.nutraorganics.com.au 6. Coconut Essence Coconut Sorbet, www.coconutessence.com.au 7. The Muesli Gluten Free (2 x 50g portions), www.themuesli.com.au 8. Betty Bossi Vegetable Twister, www.kitchenwaredirect.com.au 9. Zoku Quick Pop Maker, www.limetreekids.com.au



YUM. | BOOKS

HEALTHY READING MATERIAL {

GLUTEN-FREE BOOKWORMS UNITE!

}

LA TARTINE GOURMANDE – GLUTEN-FREE RECIPES FOR AN INSPIRED LIFE By Beatrice Peltre For Beatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what EDITOR’S life has to offer – the wholesome foods that feed us in body and soul PICK and that deepen our connections to the people and places we love. Welcome to a world where flavours are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. Expand your gluten-free repertoire by using whole grains like amaranth, quinoa, millet, buckwheat, rice, and nut flours, which lend surprising depth of flavour and nutrients, even to desserts. www.booktopia.com.au

PALEO FROZEN DESSERTS By Dana Summers Finally, delicious paleo-friendly frozen desserts made without eggs, gluten, soy or refined sugar. Paleo Frozen Desserts will get you through the hot summer months. This book contains proven steps and strategies on how to make paleo desserts that taste great. Some of the treats you’ll enjoy include homemade ice-cream, gelato, sherbet and icy pops. In addition, this book provides you with more than just a list of recipes for paleo desserts; you’ll find out how dessert fits into the paleo diet plan. You will also find hints and tips for how to manage portions so that you can control the amount of sugars in your diet, plus an explanation of the types of desserts and when it is best to make and serve them. www.booktopia.com.au THE HEALTHY COCONUT FLOUR COOKBOOK – MORE THAN 100 GRAIN-FREE, GLUTEN-FREE PALEO-FRIENDLY RECIPES FOR EVERY OCCASION

By Erica Kerwien Coconut flour is quickly becoming one of the most popular flours on the market today, and deservedly so. It contains no gluten and no grain, and is low in digestive carbs and high in fibre, making it a favourite among paleo, gluten-free, grain-free, nut-free, and low-glycaemic dieters. In addition to what coconut flour doesn’t contain, what it does contain is just as impressive. Author and blogger Erica Kerwien (www.comfybelly. com) will walk you through everything you need to know for using the flour with great results. You’ll also find a handy icon guide for those recipes that are (or can be made) paleo, grain free, gluten free, dairy free, nut free and more, so in no time you’ll be whipping up new favourites that will please everyone (and every diet) at your table. www.booktopia.com.au


YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

GOURMET ORGANIC HERBS prides itself on accessing and supplying the best quality, 100% organic herbs and spices from around the world. twitter.com/gourmetorganic

TARTINEGOURMANDE Food Writer, stylist & photographer. Author of La Tartine Gourmande: Recipes for an Inspired Life. instagram.com/tartinegourmande

ONE SICILIAN LAD Makers of traditional Italian passata using the finest Australian vine-ripened tomatoes. twitter.com/OneSicilianLad

FOLLOW US ! Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: PALEO PURE

INCA ORGANICS

Grain free, baked and super crunchy organic muesli that is paleo, refined sugar free and good for your tummy.

Protein powder, superfood, certified organic products. Protein that is organic, clean and wholesome, free from preservatives and additives. Oh and no sugar, isnâ&#x20AC;&#x2122;t that sweet?

Instagram

yum.glutenfreemagazine Facebook

yumglutenfree Twitter

yum_gluten_free facebook.com/PaleoPureMuesli

facebook.com/incaorganics


yum. | greenhouse factory

What’s raw, green, and gluten free? { A n s wer : T h e G o l d C o a s t ’ s c o o l e s t p l ace t o eat t h i s s u m m er } Words Michelle Dryburgh

When you see the earthy, rustic charm of this restaurant, its vibrant vegan dishes and raw desserts, you’ll think it can’t get any better. Until you’re told everything on the menu is gluten free. Greenhouse Factory Restaurant and Bar has been delighting gluten free, dairy free and vegan diners on the Gold Coast since January. The team is now preparing for its first full summer, which will see refreshing new additions to the menu including the organic beetroot and sunflower seed pattie served with dill cashew cheese, topped with crispy kale and roasted vine tomatoes (yum!)

Greenhouse is serving up a few other creative treats too, like wellness evenings with beachside yoga followed by a raw dinner and dessert, and there’s plans for movie nights, theme nights and cooking workshops. With the first anniversary fast approaching, founder and owner Natalie Evans says she is loving every moment. “Prior to Greenhouse I managed an automotive import business so it’s been a very big change for me,” she admits. “It’s fast-paced, challenging and there is never a dull moment.”


yum. | greenhouse factory

Natalie switched to a plant-based diet a few years ago as a method to fight an ongoing battle with psoriasis. Her skin began healing within weeks and she soon discovered her love for raw vegan foods and wanted to share that passion with others. “After trying every cream, light therapy and harsh medication, I had almost given up to be honest,” she recalls. “My diet is essentially gluten free so I believe this was a contributing factor. When we eliminate foods that don’t agree with our body, we in turn give it the chance to heal.” Owning and running a gluten-free, raw, vegan restaurant means Natalie can eat everything she and her team create. Her favourite dishes are spinach and banana pancakes, raw tacos, puttanesca on mung bean pasta, and raw pina colada tart. Natalie admits finding a team of staff who shared her passion and understanding of a raw vegan diet was critical to the success of Greenhouse Factory Restaurant and Bar.

Among them is her mum Christine, who runs the operations in the kitchen, and her sister Charlie, the front of house manager. “It is essential to have a team that understands the business direction and shares the same passion for inspiring more people to live a plantbased lifestyle,” says Natalie. “I have also been lucky enough to have a support network that is constantly cheering me on. Friends and family who believe in the Greenhouse vision have been an integral part of this journey.” “We are offering something a bit different and will continue to push the boundaries when it comes to kitchen creations. Being able to inspire people to live well and eat well is a powerful motivator. “

Greenhouse Factory Restaurant and Bar 1/74 Musgrave Street, Coolangatta, QLD www.greenhousefactory.com.au greenhousefactoryrestaurantandbar

greenhouse_factory


so fraiche, so cool, so delish Recipes, styling and photography Jo Anderson, www.theluminouskitchen.com


yum. | jo anderson

Cauliflower Pizza with Smoked Salmon & crème Fraiche {

Ingredients

}

1/2 head cauliflower 2 eggs 1½ cups mozzarella grated 4 tbsp parmesan finely grated salt and pepper topping

80g smoked salmon 2 handfuls rocket 1/2 bunch dill, torn 1/2 red onion thinly sliced 2 tbsp capers 1/2 lemon 60ml creme fraiche

Preheat the oven to 180°C. pizza base: Chop the cauliflower into small chunks then whizz up in

a food processor until finely chopped. Lightly beat the eggs in a bowl then pour in the chopped cauliflower. Add the grated mozzarella and parmesan and mix until well combined. Season with salt and pepper. Line a baking tray with wax paper; pour onto it half the mixture. Using your hands, shape into a flat, round pizza-shaped disk. Bake in the oven for 20 minutes or until it starts to brown nicely. topping: Remove pizza from the oven and top with salmon, capers, rocket, red onion and dill. Drizzle with creme fraiche and serve with a squeeze of fresh lemon. Repeat with the second pizza.

+ Makes 2 pizzas + Preparation: 15 min. Cooking Time: 20 min.

gluten free

nut free

SOY free

SUGAR free

Preservative

free


yum. | jo anderson

Pineapple, orange & passionfruit FrappĂ&#x2030;

{

Ingredients

}

1/2 cup passionfruit pulp 1 medium pineapple, chopped coarsely 3/4 cup orange juice 1 tsp finely grated orange rind 2 cups crushed ice

Strain the passionfruit pulp through a sieve into a small bowl, and reserve the seeds.

Add the rind and crushed ice; pulse until combined. Stir in the seeds.

Blend/process the pineapple, orange juice and passionfruit liquid, in batches until smooth.

+ Makes 6 cups + Preparation: 10 min. Cooking Time: 0 min.

gluten free

dairy free

egg free

vegan

nut free

SOY free

SUGAR free

Preservative

free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | jo anderson

Baked Falafel Salad Pockets {

Ingredients

}

Falafel 2 cans chickpeas 1/2 red onion, diced 3 cloves of garlic, minced 2 tsp ground cumin 1 tsp ground coriander 1 handful fresh coriander, chopped 1 handful fresh flat leaf parsley, chopped 3 tbsp buckwheat flour 2 tbsp coconut oil salt and pepper to season Tzatziki

1 cup greek yoghurt 1/2 English cucumber 1 clove garlic, minced salt and pepper to season To Serve 6 gluten-free pita pockets salad Preheat the oven to 180째C. Drain the canned chickpeas well then spread them out on a baking tray lined with wax paper and place in the oven to dry out for 15 minutes while you prepare the other ingredients. Remove the chickpeas from the oven and allow to cool slightly before combining them with the other ingredients in a food processor. Process on pulse until the ingredients come together, but the mixture is still quite chunky. If the mixture is too "wet", mix in 1 more tablespoon of buckwheat flour. Divide the mixture up evenly into small balls then, using your hands, roll the balls, until tightly packed.

gluten free

egg free

nut free

Heat a non-stick frying pan over medium to high heat. Add a little coconut oil, then fry the falafel balls in batches until crispy on each side. Transfer the crispy falafel to a baking tray lined with wax paper and bake in the oven for 20 minutes until heated through. To make the tzatziki, grate the cucumber, then wrap the grated cucumber in a few pieces of paper towel and squeeze out the excess liquid. Stir the drained cucumber through the yoghurt along with the minced garlic and salt and pepper. Serve the falafel with salad in a pita pocket with the tzatziki. + Serves 6 + Preparation: 20 min. Cooking Time: 30 min.

SOY free

SUGAR free

Preservative

free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | jo anderson

Alkalising Buckwheat Salad {

Ingredients

}

1 cup raw buckwheat

2 handfuls baby spinach 2 spring onions, chopped 1 handful fresh basil leaves zest of 1 lemon juice of 1/2 lemon 50g feta cheese 1 ripe avocado ( I used these teeny tiny avos I found, that's why it looks like more than one in the photo) 1/2 red onion finely chopped 2 tbsp pepitas 2 tbsp mixed sprouts 1 fresh red chilli, thinly sliced 1/4 cup olive oil sea salt and pepper to taste

Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is overcooked it tends to go mushy). While the buckwheat is cooking combine the baby spinach, basil, spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.

gluten free

egg free

nut free

Once the buckwheat is cooked allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper. To serve, arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and add the sliced avocado. + Serves 2 + Preparation: 15 min. Cooking Time:15 min.

SOY free

SUGAR free

Preservative

free


Y U M . | F LY I N F O X

GOING BATTY FOR FROZEN FRUIT { FLYIN’ FOX TAKES ICY-POLES TO A WHOLE NEW LEVEL } Words Michelle Dryburgh

What better way to cool down on a hot summer day than with the humble frozen fruity icy-pole. But even such seemingly harmless snacks can contain gluten, with wheat-based glucose syrup a key ingredient in most commercial brands. It was this unnecessary use of allergens and other additives that stirred New South Wales couple Benna and John into action, creating an all-natural frozen fruit block free of gluten, artificial additives and preservatives, and containing mostly organic ingredients.

Fox Ice Blox have helped people through cancer treatment; it was all they could handle for sustenance,” Benna says. “Also how a woman ate a box of Watermelon Ice Blox while in labour. It’s always energising to know people are pleased to have found a healthy, glutenfree alternative.”

Five years on, Flyin’ Fox Ice Blox can be found in freezers across the east coast; they’re soon to expand into South Australia.

The couple and their young family have since relocated to the Northern Rivers of NSW, where more great ideas and exciting flavours have been inspired. This year’s retail menu features enticing flavours including Cherry, Mango and Orange, Pomegranate and Blueberry, plus a limited edition Chai to be released this summer in conjunction with Calmer Sutra Teas.

Earlier this year, Benna and John’s youngest daughter was diagnosed with coeliac disease, further reinforcing the importance of their product and company’s values.

The new options are naturally flavoured with mostly organic fruits, and available in three varieties – fruit juice, fruit juice with no added sugar, and milk. Some even include a real slice of fruit set inside.

One of their greatest highlights so far has been the positive feedback and personal stories from customers.

Flyin’ Fox Ice Blox are wrapped in a marine safe, compostable cellulose film derived from wood pulp; the sticks are made from sustainable pine.

“We hear many touching stories of how Flyin’

www.iceblocks.name


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Great for Christmas gifts & delicious Christmas feasts

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www.zestbyronbay.com.au


yum. | THE WHOLESOME KITCHEN

Joy on a plate { D essert f o r brea k fast ? N ic o le say s d o it ! } Words Michelle Dryburgh Photography Jo Anderson

How many times have you indulged in a generous slice (or two) of something sweet, only to be plagued by guilt? That guilt is what inspired author and foodie celeb Nicole Joy to stop depriving herself of the foods she loved, and instead find healthier ways to enjoy them. Crowned the ‘Queen of Raw Desserts’, Nicole’s specialty is creating tantalising sweets from real, whole foods, and sharing them with the world through her cookbooks, social media and

television appearances. Nicole Joy, author of the colourful cookbooks, Eat Dessert for Breakfast and Life’s Too Short for Diets, is hosting cooking demonstrations in Sydney and Melbourne this month. She recently announced a 5-day womens’ health retreat in Bali, in April next year. Best of all, most of her creations are gluten free and can be adapted to cater for other food allergies too. “I am all about eating real food and making as


y u m . | nicole j o y

many things as I can from scratch, which really is easier than most people think – plus it’s fun,” Nicole smiles. “Homemade pizza dough, homemade pesto, homemade ice-cream – all taste so much better than store-bought varieties. I do have a Thermomix though, which although not essential, makes the job very simple.” But it hasn’t always been this way for Nicole, who until two years ago battled with an eating disorder and unhealthy obsession with exercise. She was running an online sleepwear label and experimenting with raw dessert recipes when she discovered her true passion lies in food. Taking up yoga and learning to meditate taught Nicole to slow down; she quit her business, became a pilates instructor and stopped counting calories. “I just started doing what came naturally to me,” she says.

Nicole admits to occasionally falling victim to the unhealthy practice of social comparison, a confidence-deflating exercise that many young women sadly fall victim to. “In my younger days I would always obsess over how I could look like the cover girl of a magazine – her hair, her skin, her body,” she recalls. “Even though we all know the girl in the magazine doesn’t even look like the girl in the magazine, it was very hard for me to ignore. Now, well 90% of the time anyway, I can look at other women without comparing myself to them, and accept and love me just the way I am.” So, what does the Queen of Raw Desserts eat for breakfast? Her favourite dish is actually savoury, and simple – just two poached or scrambled eggs with mushroom, sweet potato, baby spinach and avocado. For lunch she’ll enjoy a salad, or leftovers from the night before, and dinner might be salmon with steamed greens and sweet potato or pesto zucchini with crumbled feta.

“I love nothing more than cooking for people and watching their faces light up when they enjoy what they’re eating. It’s so simple but brings me so much joy.”

Nicole enjoys smoothies, nuts and fresh fruit as snacks, and says she couldn’t live without her chocolate mousse and choc-hazelnut truffles for dessert.

Some old habits are harder to break than others.

www.nicolejoyinspire.com


SWEET SUMMER SAVOUR Recipes, Amanda Paa, www.heartbeetkitchen.com


YUM. | AMANDA PAA

DATE, PECAN & LAVENDER SCONES {

INGREDIENTS

}

270g of Cup4Cup gluten-free flour (or 2 cups of your favourite all-purpose gluten-free flour*) 3/4 tbsp baking powder 1/4 tsp salt 3 tbsp sugar + additional for sprinkling scone tops 8 tbsp unsalted butter, frozen 1 sml tsp minced fresh rosemary 1/2 cup chopped dates (about 8) 1/3 cup chopped toasted pecans 3 tbsp sour cream 1/2 cup heavy cream + 2 tbsp for brushing tops 1 egg 1 tsp pure lavender extract (or vanilla) Position a rack in the centre of the oven preheated to 200°C. Line a baking tray with wax paper. Mix the flour, baking powder, sugar, and salt together in a large bowl. In another bowl, whisk together the sour cream, heavy cream, lavender and egg. Grate the frozen butter on the large holes of a box cutter and add it to the flour mixture. Toss with your fingers until the butter is evenly coated. Add the cream mixture to the flour mixture and fold with a spatula until just combined. Transfer the dough to a floured surface, and dust the top of the dough with flour. Knead the dough 6 to 8 times, until it resembles a ragged ball (add more flour if it is sticking too much). Using a floured rolling pin, roll the dough into a 30cm square. Fold the dough into thirds (a business letter fold). Lift the short ends of the dough and fold into thirds again, making a 10cm square. Transfer dough to a baking tray or plate dusted with flour, and chill in the freezer for 5 minutes. Bring the chilled dough back to your well-floured surface; roll into a 30cm square again. Sprinkle the dates and pecans over the dough, then press them down gently into the dough. Using a bench scraper or the flat side of the knife, loosen the dough from the surface, and roll it into a cylinder (roll it like a jelly-roll log to help incorporate the dates and pecans). Roll the cylinder so it is seam side down, and then press into a 30cm by 10cm rectangle. Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form 2 triangles. Transfer the triangles to the baking tray. Brush the tops with a little heavy cream and sprinkle them generously with sugar. Bake until the tops and bottoms are golden brown, 18 â&#x20AC;&#x201C; 25 minutes, rotating the sheet halfway through baking. Transfer the sheet to a wire rack and let cool 10 minutes before serving. Technique adapted from Sarah Kieffer's recipe. *If your gluten-free flour blend doesn't contain xanthan gum, add 1 teaspoon of it to the flour.

+ Makes 8 + Preparation: 20 min. Cooking Time: 25 min. GLUTEN FREE


YUM. | AMANDA PAA

ROASTED PLUMS WITH BASIL MASCARPONE & GRANOLA CRUMBLE {

INGREDIENTS

ZESTY GRILLED CORN SALSA {

INGREDIENTS

}

3 ears of fresh sweet corn, shucked and husked

}

1 tbsp olive oil

4 red plums

1 cup of finely diced red pepper

1 tbsp unsalted butter, melted

1½ tbsp finely diced jalapenos

1 tbsp raw sugar

1/3 cup diced green onions (white and green parts)

1/4 tsp ground ginger 1/2 cup mascarpone cheese, softened 1/3 cup plain yoghurt 1/4 cup basil chiffonade (leaves cut into very thin ribbons) 1 cup gluten-free granola Preheat over to 180°C. Cut plums in half and remove pits. Mix melted butter, sugar and ground ginger together. Place plums cut-side up in a greased baking tin and brush the tops with melted butter mixture. Bake for 15 – 20 minutes, until soft, then remove from oven. While baking, whisk together mascarpone, yoghurt and basil. When plums are finished roasting, put 1 or 2 halves onto each plate, then with 1/4 cup mascarpone mixture and granola. Serve warm. { TIP } Apricots, peaches or nectarines can be substituted for plums.

1/3 cup minced fresh coriander juice of one lime 1/2 tsp salt 1 tsp smoked paprika 1/2 tsp red pepper flakes

Heat grill to medium high. Brush corn with olive oil, then set directly on grates. Grill for 4 minutes on all sides until char marks appear, signalling more flavour. Remove from heat and set aside to cool. Cut corn off of cobs and add to a large bowl. Mix in remaining ingredients. Taste, then adjust salt and lime juice as needed.

+ Makes 2 cups + Preparation: 10 min. Cooking Time: 10 min.

+ Serves 4 + Preparation: 5 min. Cooking Time: 20 min. GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE


YUM. | COCOFRIO

GOOD FOR YOU ICE-CREAM { H E A LT H Y I C E - C R E A M – N O L O N G E R J U S T A D R E A M } Words Michelle Dryburgh

Do you have fond childhood memories of licking a melting ice-cream as it dripped a sticky mess all over your fingers? Perhaps you were a fan of the ice-cream moustache, and who could forget the favourite rainbow flavour (and the stains it left behind!)

Made with pure organic coconut milk instead of dairy, absent of gluten, and sweetened with natural fruit and agave syrup, Cocofrio allows healthconscious ice-cream lovers and those with food intolerances to indulge once again.

Whether you’re eight or 80, ice-cream is a timeless classic, and remains a favourite summer treat for many.

“Our niece is coeliac, and therefore intolerant to any gluten-related products,” says Cocofrio founder Tintin Sealey. “We felt sorry for her when she was at parties and other kids were having fun eating all those cakes, candies and ice cream and she couldn’t.”

But wheat-based glucose syrup is commonly found in these mainstream ice-creams, not to mention refined sugar and countless thickeners and additives.

Tintin is also living with health issues, which went undiagnosed until her 20s. She too needs to avoid all gluten and dairy products to maintain optimum health and wellbeing.

Cocofrio was born out of frustration over the lack of healthy, allergy-free ice-cream options available.

“Cocofrio came about to bridge the gap,” says Paul, Tintin’s husband and Cocofrio co-founder.


YUM. | COCOFRIO

GREATEST OF ALL IS KNOWING WE ARE ABLE TO DELIVER A DELICIOUS TASTY ICE-CREAM WHILE CARING FOR THE WELLBEING OF OUR CUSTOMERS.

“It subscribes to the proven belief that we are what we eat. We love a healthy way of life, but we hated having to sacrifice enjoyment and flavour in our favourite treat. That’s what led Tintin to produce the recipe and experiment with flavours using coconut milk.” Cocofrio launched in 2013 with six enticing flavours – Naked Coconut, Hazelnut, Mango, Black Sesame, Salted Caramel and Caramel Honey Macadamia.

especially across the health and fine food industry,” says Paul. “We are even seeing demand pick up in the food service sector for our product.” Demand is also stemming from overseas, indicating a solid future for Cocofrio. Tintin says its her customers who contribute to her motivation.

To celebrate summer, Cocofrio is releasing four new flavours this month – Choc Raspberry Ripple, Iced Coffee, Choc Coconut and Vanilla Sticky Dates and Pecan, and converting the entire range to be fructose friendly.

“We have attended many events around Australia providing samples to the public. To put smiles on their faces, especially those intolerant to dairy and gluten has been very satisfying,” she says.

Initially available in less than 100 stores, Cocofrio is now stocked at 250 retail outlets across Australia – and growing.

“Greatest of all is knowing we are able to deliver a delicious, tasty ice-cream while caring for the wellbeing of our customers.

The brand’s social media following has also increased rapidly as word spreads across the nation of the healthy ice-cream.

“We figure if you eat what you love, love what you eat and know it’s miles healthier than any other form of ice-cream, you’ll leap at the product.”

“We expect sales to continue increasing this summer as Cocofrio is now becoming well known,

CocofrioCoconutMilkIceCream www.cocofrio.com.au

hellococofrio


So delicious you won’t believe it’s gluten free

www.yesyoucan.net.au


Capturing Australia’s Taste Territory

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FLAVOURLUTION!

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FLAVOURLUTION! FLAVOURLUTION!

Capturing Australia’s Taste Territory

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Capturing Australia’s Taste Territory

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www.cocofrio.com.au CocofrioCoconutMilkIceCream

CocofrioAus

hellococofrio

*Vegan Friendly: all except Caramel Honey Macadamia.

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CocofrioAus

hellococofrio

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hellococofrio

*Vegan Friendly: all except Caramel Honey Macadamia.

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*Vegan Friendly: all except Caramel Honey Macadamia.

Health & Nutrition

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GLUTEN FREE

CocofrioAus hellococofrio Previous RRP $3.30

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New RRP $1.79

www.ORGRAN.com Available in independent supermarkets and health food stores. Selected lines available in Coles and Woolworths.


dress up those salads Recipes, Sylvia Fountaine , www.feastingathome.com


yum. | Feasting at Home

Grilled Chicken Shawarma & Israeli Salad {

Ingredients

}

chicken shawarma

israeli salad

1kg chicken thighs ( boneless and skinless – or skin on)

2 extra lge tomatoes

2 tbsp ground cumin

1/2 medium red onion

2 tbsp ground coriander

1 red capsicum

8 garlic cloves, minced

1 yellow capsicum

2 tsp kosher salt

1/2 cup mixed herbs, Italian parsley,

6 tbsp olive oil

mint and corriander

1/4 tsp cayenne

1 lemon, zest

2 tsp turmeric

1/2 lemon, juice

1 tsp ginger

4 tbsp olive oil

1 tsp ground black pepper

salt and pepper, to taste

1 English cucumber

2 tsp allspice

chicken marinade: Place all in a bowl and mix, or pulse in a food processor. Make a paste. Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24 hours refrigerated).

Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the bbq, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 180°C oven until cooked all the way through, about 10 minutes. salad: Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.

+ Makes: approximately 4 – 6 + Preparation: 35 min. Cooking Time: 15 min.

gluten free

dairy free

egg free

nut free

SOY free

SUGAR free

Preservative

free


yum. | Feasting at Home

Shaved Carrot Salad with Pistachio and Pomegranate Vinaigrette {

Ingredients

}

4 lge peeled carrots (multi-colored are very pretty, but orange are fine too) 3 tbsp pomegranate vinegar 2 tbsp olive oil 1/2 tsp salt cracked pepper 1 tsp sugar 1/4 cup chopped roasted pistachios 1/4 cup chopped fresh mint 1/4 cup chopped chives or scallions sprinkling of toasted caraway seeds or cumin seeds (optional, but delicious)

Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips.

to coat. Chill until ready to serve. + Serves 2 â&#x20AC;&#x201C; 4 + Preparation: 15 min. Cooking Time: 15 min.

Place carrot shavings into a medium bowl. Add the rest of the ingredients and toss well

gluten free

dairy free

egg free

vegan

SOY free


yum. | Feasting at Home

Quinoa Chicken Salad with Heirloom tomatoes {

Ingredients

}

1 cup quinoa, rinsed 450g of seasoned chicken (or seared tofu, or cooked garbanzo beans) 450g heirloom tomatoes, halved or diced 1 can chick peas, rinsed and drained 1 cup Italian parsley, chopped 1/4 cup mint, chopped 1/4 cup onion, finely diced 1 lemon, zest 1 â&#x20AC;&#x201C; 2 cups arugula or mizuna (optional) 225g small mozzarella balls, halved (optional) Dressing

1/4 cup + 1 tbsp olive oil 1/8 cup red wine vinegar 1/8 cup fresh lemon juice 1 tsp salt cracked pepper 2 garlic cloves, minced pinch sugar

Rinse quinoa and place in medium pot with 1 small cup water and 1/2 tsp salt on high heat. Bring to a boil, cover and turn heat to low, and cook covered 15 â&#x20AC;&#x201C; 20 minutes, or until all water is absorbed. Fluff with fork and cool in fridge, overnight or for 1 hour. Dressing: Mix all ingredients in a small bowl. When quinoa has chilled, place in large bowl,

gluten free

egg free

fluff with fork. Add tomatoes, chickpeas, chicken or tofu, herbs, zest, onion and mozzarella balls (optional). Toss with dressing. If you like, place it on top of a bed of greens like arugula or mixed lettuces. + Serves 2 + Preparation: 15 min. Cooking Time: 20 min.

nut free

SOY free


YUM. | CALIPRESS


YUM. | CALI PRESS

A CLEAN AND JUICY LIVING { 5 M A T E S I N S P I R E D A F T E R A LO S A N G E L E S J U I C E E N C OU N T E R – E N T E R C A L I P R E S S } Interview Alison Morgan, www.relauncher.com.au Photography Tilly Clifford

How many ideas have been inspired while unwinding on holidays and exploring new places, often when relaxed? But how many of these ideas actually eventuate into a successful business? The 5 owners of juice label ‘Cali Press’ can take the gong on this one.

and natural way of clean living. Even our juice names pay homage to the Californian summerkissed lifestyle.

This premium organic cold-pressed juice and raw whole foods company is the brainchild of a Los Angeles encounter and 5 mates. It’s all about 100% raw, organic, cold-pressed fruit and vegetable juices, raw smoothies and organic wholefoods. yum. gets the lowdown.

During the conception of our first Cali Press store (140b Macpherson St, Bronte) we were lucky enough to work with Kelvin Ho, head of the agency behind the newly refurbished Coogee Pavilion (AKIN Creative). Our vision for the atmosphere, combined with Kelvin’s talent and expertise, allowed us to create a store design that typifies the laid-back and accessible atmosphere we wanted Cali Press to be defined by.

Living clean, living large, loving life, sounds like a good philosophy for life and a juice business... We don’t take ourselves too seriously and are realistic about the challenges involved in balancing fun and everyday life while looking after your health. Our offering delivers on what we promise with easily accessible food and juices that are raw, organic and genuinely healthy. The brand name originates from an inspiring trip to LA; the name ‘Cali Press’ comes from our love and nostalgia for golden California and its fun

Your store atmosphere and design is extremely inviting, tell us how it came together...

There are 5 owners behind the brand. How did you all get the business started? We all came together out of a shared love of active lifestyles, sport and surfing. As individuals we have always been health conscious so the health and lifestyle industry was always going to be a natural fit for us as a group. After discussing the lack of current offerings


YUM. | CALI PRESS

in the local market, it wasn’t until we went on a trip to LA that we were inspired and excited by what we saw in this space. We’d go to juice bars in California; while a lot of people were strongly focused on health, nobody was taking it too seriously. You’d have people drinking these amazing organic cold-pressed superfood smoothies and eating delicious raw tacos with veggies for lunch, but then they’d have an espresso coffee on the side when they were done… that’s really the attitude we’ve tried to create with Cali Press. It’s about sustainable lifestyle choices. From that trip we decided to start Cali Press and with diverse backgrounds, ranging from corporate finance to graphic design, we were always confident that our diverse skillsets would help create something pretty special. There are 2 streams to the business: the storefront

and juice cleanses. Can you tell us about the juice cleanse program? We’re about to launch our juice-cleanse offering, which will include 3 different naturopathicallydesigned cleanse programs that give our customers different options to choose from based on their objectives and lifestyle. Each of the programs will include 1, 2 and 3-day options, delivered fresh and daily to your home or office. Beyond the traditional juice cleanses, we’ve got big plans to transform this space over the next 6 –12 months with the ‘Cali Lifestyle Packs’. We aren’t quite ready to launch or spill the secrets just yet but the programs will be very much in line with our philosophy of sustainable lifestyle choices… watch this space! There is also a third part of the business where we supply fresh Cali Press Juices into cafes around


YUM. | CALI PRESS

Sydney as well as some of Australia’s top companies. If not already, we’ll be at a location near you soon. You’ve most recently opened your juice and wholefoods bar in Bronte. Tell us what we’ll be able to find on the menu? While originally setting focus on the juice and smoothie offering, we very quickly realised the importance of offering food and worked hard to create not only a healthy menu, but most importantly a delicious menu. The food offering has actually taken on a life of its own with the demand being far greater than we first expected. Healthy food is no longer tasteless and bland with our store offering customers a selection of quality take-away items including chia pots with rhubarb and orange compote, organic raw burritos with spiced vegetables and gooey sweet potato chocolate brownies.

We tested all the foods on family and friends with almost all of them genuinely surprised to discover they were vegan friendly and gluten free…. and delicious! What are some favourite dishes being served at the moment? For me personally, lunch has to be our Organic Raw Burrito. It’s essentially a collard green tortilla filled with walnut burrito mix, salad and smokey tomato and sour cashew cream… however it is not uncommon to also find me grabbing an Almond Milk Espresso Smoothie with a Sweet Potato Brownie at some stage of the day. Cali Press 140b Macpherson St, Bronte NSW facebook.com/calipressjuice instagram.com/calipressjuice www.calipress.com.au


YUM. | THE WHOLE HOUSEWIFE

SURVIVING THE SILLY SEASON GLUTEN FREE { O R G A N I S A T I O N A N D P R E PA R A T I O N A R E A U S E F U L S T R A T E G Y F O R E N J OY I N G THE FESTIVE SEASON } Words Kate Caddle, www.thewholehousewife.com

A fruity drink in one hand, finger food in the other, Summer BBQs are the essence of the Aussie ‘Silly Season’. There’s nothing quite like a balmy afternoon spent with friends over delicious food and ice cold drinks.

with food allergies, and not so long ago, I made some diet changes of my own choice as well. The question: ‘what do you have that is gluten free, dairy free and also vegetarian?’ is now a regular in my vocabulary.

For those of us living our lives gluten free, there can be a few hurdles to overcome on our quest for the perfect BBQ. We’ve all experienced the frustrating comments like: ‘Gluten free… I know all about that, I eat gluten free too’, while chomping down a sausage in bread. And quite frankly it can be incredibly frustrating when people choose not to understand.

Over the years, I have equipped myself with a few skills and tools, to make sure that I’m not left hungry whenever I attend an event, whether that be a cocktail party or a backyard bbq.

For the past 5 years I’ve been living (very happily)

TAKE OWNERSHIP Believe it or not, it’s no one else’s responsibility to take care of you. Accept your allergies, and love yourself for them. As much as we would love the


YUM. | THE WHOLE HOUSEWIFE

world to understand coeliac disease and gluten intolerance, it’s up to the individual. Don’t expect your mother in law to educate herself on the topic, it’s up to you to take care of it yourself. And if she does, well that’s just a bonus!

PREPARATION Organisation and preparation are key for eating well; gluten free or not. Make it a habit to take some snacks with you, and touching on the first point again, you can’t expect people to always have options for you. If in doubt, eat before you go.

BE POSITIVE Have a quick chat to the host in advance and mention your allergies. It’s a good idea to approach the topic in a positive light, and make it clear that bringing something to share that is also gluten free, is no trouble. I encourage you to refrain from making a big deal about gluten-free options, it just makes it seem more complicated than it really is. Let the host know that some of the salads or dishes they are preparing are likely gluten free, and if you’re a meat eater, in most cases that will be too. Keep this in mind when you have friends over

too. I always make sure I create beautiful, simple, gluten-free meals so my friends can see that it really isn’t any more time-consuming than the alternative.

SHARE THE LOVE When the shoe’s on the other foot, and it’s your turn to be host, ask around and make sure you cater (as much as possible) to everyones’ needs. Ask questions about food allergies and preferences, and make the effort to learn. As the saying goes, treat others how you would like to be treated.

BE COOL There’s nothing that bothers me more than someone making a big song and dance about his or her food allergy. Be cool! Obviously if people have questions, education is fantastic, but creating fanfare around gluten-free living is feeding the high-maintenance stigma of food allergies. We have a responsibility, and keeping that in mind will help gluten-free living become widely understood in the future. Living gluten free doesn’t have to stop you from having fun, or cause stress for your loved ones. Grab your esky, your gluten-free slice, and enjoy the 2014 silly season like never before!


SWEET POP IN SUMMERTIME Recipes, Meg van der Kruik, www.beardandbonnet.com


YUM. | MEG VAN DER KRUIK

PINEAPPLE & GINGER COCONUT CREAM ICY POPS {

INGREDIENTS

}

1¼ cup cold coconut cream 1/4 cup strong flavoured ginger beer such as 'Bundaberg' *2 – 4 tbsp light agave nectar 3 cups fresh pineapple, roughly chopped 1/4 cup brown sugar

Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside. Place the pineapple and brown sugar in a high-speed blender and blend until smooth. Starting with the pineapple mixture, pour alternate layers of the pineapple and coconut cream mixtures into 9 x 75 ml capacity icy pop moulds, allowing each layer to freeze for 20 – 25 minutes before adding the next. Once all the layers are added, insert icy pop sticks. Freeze for 2 – 3 more hours, or until frozen. { NOTES } I added 2 tablespoons of agave for a less sweet coconut cream layer, but if you have a major sweet tooth you may want to bump it up a notch to 3 or 4 tablespoons. + Makes 9 icy pops + Preparation: 10 min. Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

SOY FREE

PRESERVATIVE

FREE


YUM. | MEG VAN DER KRUIK

BLUEBERRY & CASHEW MILK ICY POPS {

INGREDIENTS

}

CASHEW MILK 1 cup raw cashews, soaked for at least 8 hours, rinsed and drained 2½ cups filtered water 2 tbsp light agave syrup, depending on how sweet you want the cashew milk 1 tsp pure vanilla extract pinch of sea salt BLUEBERRY FILLING 2 cups fresh blueberries 1/4 cup caster sugar 1 tsp pure vanilla extract 1/2 cup prepared cashew milk

CASHEW MILK: Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender. If you are using a Vitamix or highspeed blender simply select variable 1 (the lowest setting), start the machine and slowly increase the speed to variable 10 (the highest setting). Blend for 2 minutes. No straining necessary. If you are not using a high-speed blender you will need to add a minute to the blend time and possibly strain your cashew milk through a nut milk bag, cheesecloth, or a fine mesh strainer. Set aside.

cashew milk in your blender and blend until everything is combined and slightly chunky. ICY POPS: Fill your icy pop moulds half way with cashew milk then add the blueberry puree until your moulds are full. Place the mould in the freezer for about 1 hour and then insert the wooden popsicle sticks into the pops. Return to the freezer for another 4 – 6 hours until frozen solid. + Makes 10 icy pops + Preparation: 15 min. Cooking Time: 0 min.

BLUEBERRY FILLING: Combine the blueberries, caster sugar, vanilla, and 1/2 cup of the prepared

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

SOY FREE

PRESERVATIVE

FREE


YUM. | MEG VAN DER KRUIK

ROASTED STRAWBERRY, RHUBARB & YOGHURT POPSICLES {

INGREDIENTS

}

Coconut oil 450g strawberries, washed, hulled, and quartered 1 cup sliced rhubarb, 1/4-inch size pieces are best 3 tbsp fresh orange juice 1/2 cup brown sugar 1/4 tsp salt 2 tbsp balsamic vinegar 2 cup plain Greek yoghurt 1 – 2 tbsp honey

Layer the icy pop moulds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yoghurt mixture until the moulds are full. No need to freeze in between layers.

Preheat the oven to 200°C and lightly grease a 33x22x5cm baking dish with coconut oil. Set aside. In a large mixing bowl combine the strawberries, rhubarb, orange juice, brown sugar, salt and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.

Insert icy pop sticks into the mould and freeze until solid, about 4 – 6 hours. {NOTES} Cook/prep time does not include cooling time after roasting the fruit.

Roast in the oven for 15 – 20 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.

+ Makes 10 icy pops + Preparation: 10 min. Cooking Time: 15 min.

Once the fruit has cooled blend it in a highspeed blender or food processor until smooth. In a separate small bowl mix the yoghurt with the honey.

GLUTEN FREE

EGG FREE

VEGAN

NUT FREE

SOY FREE


YUM. | MEG VAN DER KRUIK

BLUEBERRY LAVENDER SYRUP {

INGREDIENTS

}

4 cups fresh blueberries 1 cup water 1/2 cup caster sugar juice of 1 lemon 4 – 6 sprigs of lavender Combine the blueberries, water, and sugar in a heavy bottomed saucepan. Crush the berries with a potato masher then add the lemon juice and lavender to the pot. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened. Place a fine mesh strainer over a large bowl and pour the blueberry mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Allow the syrup to cool then store in the refrigerator for up to a week. + Serves 6 – 8 drinks + Preparation: 3 min. Cooking Time: 30 min.

BLUEBERRY LAVENDER FIZZ {

INGREDIENTS

}

60 – 120 ml of blueberry lavender syrup 30 ml coconut rum, optional club soda lime wedge

Combine all of the ingredients in a large glass with ice and stir to combine. + Serves 1 drink + Preparation: 3 min. Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN

NUT FREE

SOY FREE

PRESERVATIVE

FREE


�m�...

gluten free melt in the mouth pies, tarts � sausage rolls

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Yum gluten free magazine November 2014  

The November "Summer" edition of yum. Gluten Free is jam packed with feature stories including Emma Galloway and Nicole Joy. Get your summer...

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