yum. Gluten Free Magazine October 2014

feature

lorna jane

WELLNESS

my WHOLESOME KITCHEN

WHAT’S ON

MELBOURNE GLUTEN FREE EXPO

oct 2014

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

contents {

yum. gluten free magazine – outdoor issue

28 10

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

lorna jane

Moving the body daily, nourishing it from inside out, and believing anything is possible is Lorna Jane Clarkson’s core philosophy.

So it’s no surprise her multimillion dollar active empire covers all bases.

26

products

Add these goodies to your shopping list this month

Healthy reading material

Gluten-free bookworms unite

30

Cafe Focus

Melbourne’s healthiest catch

32

jo anderson

Picnic season is here my dear

40

let them eat ‘good’ cake How a painting class inspired a solution for allergy sufferers.

}

42

my Wholesome Kitchen

A fresh new spin on catering

44

Gluten Free Scallywag

Outdoor entertaining at its best

50

business profile

Coconut craze is a family affair

52

The Fit Foodie

Secretly packed with goodness

56

Steph Prem

Don’t dream it, do it

59

Cle-ann

Orange you being served?

64

The krooked spoon

Lighten up this spring

72

The Natural Nutritionist

How to make your BBQ gluten free

76

scott mathias

Add a dash of raw and a little sweetness

“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.

I am truly excited and proud to bring you this world-first FODMAP friendly dedicated brand.

My delicious low FODMAP and gluten free foods have been specially formulated to give your tummy and tastebuds some love – feel good food you are sure to enjoy!

Š 2014 Sue Shepherd Foods Pty Ltd

GLUT EN

FR EE

Now available at: Independent Supermarkets and Health Food Shops

sueshepherdfoods

sue_shepherd_foods

this month’s contributors {

Set the table and meet our yum. magazine recipe experts

}

Sally o’neil The Fit Foodie

Creator of the-fit-foodie.com, Sally helps those looking to improve their diet without compromising on flavour. Sharing nutritious versions of your favourite treats, she devises recipes with your health goals (and taste buds) in mind. www.the-fit-foodie.com

jo anderson The Luminous Kitchen

Jasmine Ann Gardiner The Gluten Free Scallywag

Creating gluten-free baked goods that are indistinguishable from the ‘real (glutenous) thing’. www.glutenfreescallywag.com

scott mathias The Gut Whisperer

Jo Anderson is a food blogger and stylist, lifestyle photographer, passionate self-taught foodie and co-founder of Food Actually Health Foods, which makes unique, convenient and healthy food products. www.theluminouskitchen.com

Scott Mathias is a digestive health specialist, raw food educator, author and founder of iLifeFoods (a digestive health and plant protein company). He devotes his time to helping people identify the cause of chronic health issues and leads transformational raw food master-classes. www.scottmathiasraw.com

Cle-ann Stampolidis Cle-ann Food & Lifestyle

Steph Lowe The Natural Nutritionist

Cle-ann is a recipe developer, stylist and multi-talented foodie immersed in Melbourne’s rich food culture. Her simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com

Steph Lowe is an Australian sports nutritionist who specialises in natural fuelling and high-performance weight loss with glutenfree, sugar-free and delicious food. www.thenaturalnutritionist.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

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 {

F ro m C oel i ac A u stral i a – www . coel i ac . or g . a u

}

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 photographer Naomi Vasington www.naomivphotography.com.aus sub-editor Nicole Navarro facebook.com/holaprcommunications feature writer Michelle Dryburgh 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

I’m very lucky to live in Tropical North Queensland where outdoor entertaining happens almost every night.

From morning tea catch-ups to late afternoon bbq gatherings or even holiday camping, eating outdoors is a huge part of my family’s life.

Luckily I’ve found that adapting my gluten-free eating to this type of lifestyle has been a walk in the park. Excuse the pun.

In this amazing issue of yum. we wanted to highlight how perfectly matched active outdoors can be with yummy, healthy, gluten-free foods.

So while waiting for the bbq grill to heat up at your next outdoor meal, which just happens to be based on the delicious recipes you find in yum., don’t forget to use the hashtag #yumglutenfree so we can share in your outdoor bliss!

advertising advertise@yumglutenfree.com.au editorial editorial@yumglutenfree.com.au mag subscriptions www.yumglutenfree.com.au Cover shot courtesy of Lorna Jane

Bianca Shugg Publisher/Editor

www.movenourishbelieve.com

magazine now available here!

Next issue - 01 november 2014 - summer

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

}

melbourne Gluten free expo & conference The Gluten Free Expo is proudly owned and presented by Coeliac Victoria and Tasmania. We have plenty to keep the whole family entertained. The Gluten Free Expo will run over two massive days with non-stop cooking demonstrations, GF Christmas ideas, giveaways, plenty of foods to sample from exhibitors and a jam-packed conference schedule. Be sure to allow enough time for shopping, sampling, kids activities, the Coles stage and our wonderful line up of experts on the conference stage. when: Saturday 11th & Sunday 12th October; Saturday: 9.30am – 5pm, Sunday: 9.30am – 4pm where: Melbourne Exhibition Centre, South Wharf (2 Clarendon St) cost: $18 – Adults, $12 – Students and Centrelink Concession Card Holders, Free – Kids under 12 bookings: Buy your tickets at the door or online at: www.trybooking.com/booking/bookingeventsummary.aspx?eid=95112

Fun for the Kids

2014 Schedule

Play Doh making activity with Gluten Free Play doh. We will be running fun Play Doh activities with Doh Magic’s Gluten Free Play Doh. With no risk of contamination if any of the Play Doh is ingested.

When visiting the Expo ensure that you have allowed enough time to come along to hear some or all of our guest speakers. It’s a great opportunity to hear from leading practitioners who all have a special interest and expertise in coeliac disease. There will also be an opportunity to ask questions at the end of each session.

Gingerbread decorating sessions will be run each day with gingerbreads supplied by Gingerbread Folk. Check website for times.

Saturday 11 October

Meet Jelly Belly. Keep a look out for this jolly character roaming the Expo. He might just have a treat or two to give away.

10am – 11am Dr Jason Tye-Din – Coeliac disease and gluten sensitivity – Common Questions Answered 11:30am – 12:30pm Dr Sue Shepherd – Gluten Free or Low FODMAP 1pm – 2:pm Dr Rupert Hinds – Kids: from symptoms to diagnosis 2:30pm – 3:30pm Ms Kim McCosker – Author of 4 Ingredients Gluten Free Sunday 12 October 10am – 11am Dr Evan Newnham – Coeliac Disease – Research Update from Around the World 11:30am –12:30pm Dr Sue Shepherd -– Gluten Free or Low FODMAP 1pm – 2pm

Assoc. Prof Don Cameron – Kids from symptoms to

diagnosis 2:30pm – 3:30pm Ms Kim McCosker – Author of 4 Ingredients Gluten Free

Coles Cooking Stage

featuring Masterchef Contestants

Masterchef contestants Courtney Roulston and Michael Weldon will be appearing at the Coles cooking stage whipping up exciting gluten free recipes.

what’s on {

in the gluten-free world this month

}

sydney vitality It is time to glow this October with the launch of Vitality, the ultimate event for the modern Australian woman. A holistic experience in beauty, fitness, health and wellbeing, Vitality will offer interactive seminars and demonstrations from the industry’s most well-respected experts. Visitors will discover new products, fitness trends, weight-loss programs, health foods and beauty regimes throughout the three days, enjoying key features like the ghd Styling Bar and Dermalogica Treatment Zone. Lorna Jane, Vitality’s Fitness Partner will explore her ‘move, nourish, believe’ philosophy. Lorna Jane Clarkson will release her first-ever cookbook, Nourish, providing signed books and recipes for visitors to sample. when: October 10 – 12 time: Friday 12pm – 7pm, Saturday 10am – 6pm, Sunday 10am – 5pm where: Royal Hall of Industries and Hordern Pavilion, Sydney cost: (online prices) Single Day Pass, $20; Ruby VIP Pass, $50; Diamond VIP Pamper Pass, $99 bookings: www.vitalityshow.com.au

melbourne

melbourne

EAT FAT BE LEAN – PALEO DINNER & WORKSHOP

Paleo Afternoon Tea: Creams & cakes Join us for a special Paleo-friendly afternoon tea at The Deck Brighton. Bring your mum, sisters and girlfriends to experience a nourishing and educational afternoon in a relaxed environment. Meet Crystal from Ecology Skincare as she teaches us about holistic skincare and her own product, Ecology Skincare Tallow-balms.

Join us for a special paleo dinner and workshop special event with bestselling authors Andi Lew and Dr Natalie Kringoudis.

Enjoy a threecourse paleo dinner along with a special cooking workshop and presentation from Andi and Natalie. Learn about why fat is vital, how low-fat foods can actually make you fat, and discover some healthy and tasty sugar alternatives.

WHEN: Thursday 9 October 2014, 6:30pm WHEre: The Deck, Brighton, Melbourne cost: $85 per person, or $80 if you book a table for six or more. Includes a free copy of eat fat be lean! bookings: www.paleofoodies.com.au

You’ll learn: • Which 5 surprising foods are really super skin foods • What our #1 beauty thief really is • How radiant, beautiful looking skin, hair and nails are built from the inside out • The top 5 things you can do for your skin WHEN: Saturday 18 October 2014, 2pm to 4pm WHERE: Brighton, VIC cost: $68.50 bookings: www.paleoinmelbourne.com.au

yum. | table talk

talk of the table {

what ’ s new , what ’ s fa b , what ’ s made us shout ‘ hoora y ’ this month – it ’ s a l l here

}

Pictured above left, Well Naturally launches its No Sugar Added chocolate in major supermarkets; Noshu’s guilt free donuts are revolutionising the perception of doughnuts.

Well Naturally’s No Sugar Added On average, Australians consume approximately 54 kilograms of sugar per year – the equivalent of 37 teaspoons per person, per day. The World Health Organisation recently released its much-anticipated guidelines for sugar consumption, recommending that sugar only contributes to five per cent of the recommended daily energy intake – or around six teaspoons a day.

an ideal diabetic and carb conscious snack. NOSHU guilt free donuts are made with all natural colours and flavours and only the highest quality virgin organic coconut oil – rich in medium chain fatty acids, which are not stored by the body as fat but used immediately for energy.

Well Naturally is launching a new range of No Sugar Added Chocolate family share blocks in both dark and milk varieties (available in the health section of Woolworths from mid September and in independent supermarkets and health food stores from October). The 90g blocks are available in Dark Chocolate: in Mint Crisp, Rich Dark and Acai varieties; and Milk Chocolate: in Creamy Milk and Fruit and Nut varieties. Well Naturally is also integrating its AntiOx brand under the Well Naturally No Sugar Added umbrella. www.wellnaturally.com.au

Popular among the paleo community, their light and moist cake-like texture is thanks to a unique recipe comprised of low-starch, grain-free flours and fibres including coconut flour and pumpkin purée. Designed to be an allergy-aware treat, NOSHU donuts are made without nuts to be lunchbox friendly, also containing less than 1% milk solids and zero preservatives. NOSHU products are sweetened with a blend of two natural sugar substitutes: Erythritol – a naturally occurring substance in fruit and vegetables, which has almost negligible calories and no impact on blood sugar, plus a small amount of the highest quality pure Stevia – a natural sweetener derived from the leaves of an Amazonian herb. www.noshu.com.au

Noshu Our baked, gluten-free, no added sugar, naturally sweetened cake donuts are low carb, low GI and average 160 calories per serve. Noshu claims that each baked donut has less carbs, less sugar and more fibre than a medium apple, making them

Stephanie Alexander Kitchen Garden The not-for-profit Stephanie Alexander Kitchen Garden Foundation was established by Stephanie Alexander AO in 2004, in response to the overwhelming interest in and success of the piloting of the Stephanie Alexander Kitchen

yum. | table talk

eat street

Patâ&#x20AC;&#x2122;s Veg Wildly fermented veggies to improve intestinal fitness. Handcrafted at 105 Sydney Rd, Coburg 3058. 100% Organic and locally sourced. www.patsveg.com Pictured above left, SunRiceâ&#x20AC;&#x2122;s Black Rice is healthy and striking on the plate.

Garden Program at Collingwood College, Melbourne, from 2001.

The Foundation secured Australian and State Government funding to expand the Kitchen Garden Program to other interested schools and it is now in around 700 schools, teaching more than 87,000 students the joys of growing, harvesting, preparing and sharing fresh, seasonal food, every year. The role of the Foundation is to provide skills, support and inspiration to schools to assist them in implementing and delivering the Kitchen Garden National Program.

Changes to the program model have made it more accessible, affordable and flexible for schools, who can start small, working with what they have. The vision of the foundation is to make pleasurable food education accessible to every Australian primary school. The foundation also produces curriculum resources, the ongoing Tools for Teachers series and Recipes for Literacy, which are available to all schools and link kitchen and garden activities to all areas of the Australian Curriculum. www.kitchengardenfoundation.org.au Black rice is the new black In ancient China, black rice was revered for bestowing good health and a long life.

Today, it is freely treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and rich nutty flavour. SunRice Black Rice is commonly prepared as a dessert, such as in black rice pudding with coconut milk and fruit. Or to really impress your next dinner guests, create a striking contrast to seared salmon or use SunRice Black Rice as a majestic feature in a sumptuous summer salad. Black rice is sometimes referred to as a superfood: a source of protein, dietary fibre, thiamin and niacin. Gluten free. www.sunrice.com.au

Patch Cafe Sublime paleo inspired food developed by executive chef Brett Tait sits beautifully against a crafted design space that evokes sensory delight culminating in a holistic, relaxed and memorable food experience. www.patchcafe.com.au

The Pantry A Bayside institution, open for 20 years, and operating as a restaurant, delicatessen, caterer and is the home of The Miele Pantry Cooking Show and Masterclass series. www.pantry.com.au

y u m . |y ut m o .b| i leopr u n ta t joa c nk e

A healthy empire { M o v i n g t h e b o dy da i ly , n o u r i s h i n g i t f r o m i n s i d e o u t, a n d b e l i e v i n g a n y t h i n g i s p o s s i b l e is Lorna Jane Clarkson’s core philosophy.

S o i t ’ s n o s u r p r i s e h e r m u lt i - m i l l i o n d o l l a r ac tive empire covers all bases. } Words Nicole Navarro

With the Move Nourish Believe blog and Active Living magazine already motivating Lorna Jane Clarkson’s “sporty sisters”, the launch of her new cookbook, Nourish – The Fit Woman’s Cookbook, seems just a natural next step. In fact it’s the perfect complement to her highly sought after activewear line and recently launched Active Living Rooms – Lorna’s one-stop health shops with fitness studio, nourishing café and Lorna Jane store.

Before she jets off overseas, Lorna spills the beans on her passions, being active, nutritionally healthy and how gluten fits into her life.

Where do you call “home” these days?

Australia will always be my home. I’m so fortunate to have a job that allows me to travel and see and experience some amazing places, but I have to say, nothing beats the feeling of coming home. We really are lucky to be living in one of the most beautiful countries in the world.

When travelling, what are your must-have carry-on items to munch on or drink?

Now that ‘Lorna Jane ‘ is an international brand, I have to travel overseas frequently. Luckily I’ve mastered a few strategies to keep my health in check when I travel so I can continue to look and feel my best. Whenever I fly internationally I always pack an esky full of healthy food such as veggie sticks and hummus, homemade bliss balls and some salad with protein.

As soon as I board the plane I ask the cabin crew for some ice and put this in my esky so my food stays fresh for the entire journey. This way I know I’m eating healthy food that is made with the best ingredients possible.

I also make sure I stay well hydrated on the flight as I think this is one of the best things you can do to prevent jetlag. I’ll drink water and caffeine-free herbal teas, which I also pack in my well-travelled esky.

yum. | lorna jane

‘Healthy and active living’ has been a key part of your brand’s campaign and success… how did you pick this growing trend from such an early stage?

Since the very early days of Lorna Jane, my goal has been to inspire women to move their bodies and embrace active living.

This was my motivation for starting the brand and designing activewear that inspired women to get active was a way to achieve this.

There has never been a moment that I realised I was onto something, as I simply do what I love, which is encouraging women to get active. I guess if there was an ah-ha moment, it would be when women first started telling me how much more inspired they were to work out when they felt confident in their activewear.

It’s this return to a healthy and wholesome approach to food and nutrition that I’ve found women are now interested in, which is why I wrote Nourish.

Speaking of Nourish – The Fit Woman’s Cookbook, will readers find any gluten-free recipes in it?

I didn’t set out to avoid gluten in any of my recipes, but my diet doesn’t tend to include a lot of it. I don’t have coeliac disease or

intolerance to gluten, but I have found that foods that make me feel my best are naturally gluten free. Because of this you’ll find most of the recipes in my new cookbook are gluten free. If you visit the café at one of our Active Living Rooms you’ll also find an array of delicious gluten-free food.

Share with us your favourite gluten-free treat...

One of my favourite sweet treats would have to be my raw chocolate and chia cake with berries, which you’ll find in Nourish. It’s made with a selection of nuts, cacao, raw honey, vanilla bean paste, coconut cream and berries.

What does ‘nourishing the body’ mean to you?

To keep it real. You are what you eat and I strongly believe there is a firm connection between what we eat and how we look and feel. For this reason I nourish my body from the inside out with healthy and whole foods in their most natural state like fruit, vegetables, nuts and organic lean meats. These foods just so happen to be naturally gluten free.

What else are you particularly passionate about when it comes to good nutrition?

I’m also passionate about not dieting. Diets can have a terrible

yum. | lorna jane

“

Water is the number one essential ingredient for good health and the cheapest anti-ageing potion on the planet... the more fresh and clean water we consume, the better we are going to feel.

”

effect on your physical and mental health, not to mention your mood and even social life. Eating is all about balance and if you fuel your body with nutritious food, you don’t have to deprive yourself by going on a diet.

smoothies or throw in salads, and cacao nibs, which are delicious in raw desserts and even as a snack on their own.

What are your tricks to maintaining a healthy diet?

I have always had a sweet tooth and often find myself searching for something sweet after dinner. For me personally, my alltime favourite indulgence would have to be chocolate. A couple of squares of good quality dark chocolate or a chunk of my homemade raspberry and hazelnut chocolate and I’m happy.

The key to staying healthy is a little bit of preparation and organisation. I always research health food stores and organic cafes that are close to where I’m staying and then as soon as I arrive at my destination, I head out for a walk to pick up some healthy supplies.

How do you satisfy your sweet cravings?

How important do you think the role of quality drinking water plays in good nutrition?

My husband Bill and I don’t actually eat out very often as we much prefer sitting down to a nourishing, home-cooked meal. If we do decide to go to a restaurant, I always order lean protein like grilled fish with a selection of healthy sides like steamed greens or a fresh salad. We always share dessert! It’s not only romantic but it also keeps our sugar intake in check.

Water is the number one essential ingredient for good health and the cheapest anti-ageing potion on the planet. Every single part of our body needs water to function, so naturally, the more fresh and clean water we consume, the better we are going to feel.

Share with us some of your cooking secrets...

What are your no-no’s to maintain your peak nutritional level?

I tend to choose foods that are delicious, nutritious and real. Some of my favourite things to cook with are peanut butter, which I spread on apple slices or add to my morning oats (sometimes the occasional spoonful straight from the jar), kale, which I add to

Over time I have discovered the foods that do and don’t agree with my body. My no-no’s are anything sugar-laden, processed or with ingredients that came out of a science lab. I’ve also found dairy milks don’t agree with me, so I

yum. | lorna jane

prefer nut ‘mylks’. My favourite is macadamia mylk, which I make from macadamias grown in my very own backyard.

What do you like to load into your diet to maximise great nutrition?

There have been so many, but a highlight would have to be opening our first store in the United States in 2012. Little did I know that just two years on we’d have more than 30 stores across the US as well as 150 in Australia.

And in life?

Superfoods. Blueberries, kale, chia seeds as well as probiotics to improve my digestion.

How important do you think relaxation is?

I make a point of finding ‘me time’ every day because it’s so important to wind down and clear your mind. I’ve found some of my best ideas have come to me at times when I’m relaxing, which goes to show the benefits of taking time out.

Where is your favourite place to relax?

I’m definitely my most relaxed when I’m at our beach house near Noosa. The combination of fresh sea air, amazing hiking trails, stunning beaches and delicious local produce is the perfect recipe for a weekend of pure and utter relaxation.

Give us a glimpse into an average week of Lorna Jane Clarkson…

Every single night for as long as I can remember, I have set myself up for the next day by laying out my activewear to change into when I wake up. This is a great motivational tool as it’s an instant visual reminder that it’s time to get up and get active.

I’ve always been an early riser and I like to start my day with some exercise, meditation and a healthy breakfast. I’ll do either yoga, a weight session, a run or sometimes just a walk with my dog, Roger. This morning ritual gives me the energy and mental clarity for the day ahead.

Once I arrive at the office I’ll do everything from brief the designers, meet with the editorial team working on our new Active Living magazine through to meeting with our customer service and marketing team.

I usually finish work around 7pm when I head home for a nourishing dinner with my husband Bill, before reading a book, walking the dog, doing a little meditation or stretching and heading to bed so I’m ready to do it all over again.

Tell us something we wouldn’t know about you…

I always keep a pair of runners under my desk, so I’m ready to move at a moment’s notice.

What about your most thrilling moment in your career?

Without a doubt that would be marrying the love of my life, Bill. We recently celebrated our 20th wedding anniversary and of course reminisced about building the Lorna Jane brand together. He has always believed in the brand and knew it could be a global success one day and encouraged me to dream even bigger.

What is the biggest secret of your success?

There hasn’t been a single key to the success of Lorna Jane, it has been the accumulation of many things and a lot of hard work.

We have a dynamic young team that believe in our dream and are just as focused and committed as my husband and myself.

The fact that we have always listened to our customers and remained authentic to our brand philosophy has definitely played an important part in the success of our brand.

Social media has also allowed us to engage with our customers in a way like no other. We now have a total social media reach of more than 1.5 million and growing daily.

Any words of advice you’d like to impart?

If you have a dream, make a plan and start now. There is no better time. Active Living is so much easier than you would think if you break it down into a daily practice of move, nourish, believe.

Moving doesn’t have to be a big session at the gym it can be as simple as just walking the dog. Likewise nourishing can be maybe just promising to eat more veggies and less sugar.

Having support is also really important when you’re starting on your active living journey, which is why we launched the Lorna Jane Move Nourish Believe blog a couple of years ago. It has everything from healthy recipes and exercise routines, to motivational interviews, daily mantras and just about everything you need to keep you on track and inspired to be active. It has 90.000 visitors every week and is the perfect place for our sporty sisters to feel part of a community that cares equally about kale smoothies and hybrid workouts.

There is absolutely no excuse not to be healthy when you can access all you need to know about living a healthier, more active lifestyle just by turning on your computer. www.movenourishbelieve.com www.lornajane.com.au

yum. | lorna jane

Banana, Honey & Macadamia Ice-Cream Sandwiches {

Ingredients

}

1 cup (140g) macadamias 2 organic free range egg yolks 2 tbsp raw honey pinch Himalayan pink salt 1 cup (400ml) coconut cream 1/2 cup mashed banana macadamia biscuits 1 cup (140g) macadamias 1/3 cup (75g) coconut sugar 1 tsp ground cinnamon 1 organic free range egg white

Preheat oven to 180°C (350°F).

with foil. Freeze for 4 hours, scraping sides of pan and mixing ice-cream well with a fork every 1 hour. Freeze overnight.

Place nuts on an oven tray, roast about 3 minutes or until browned lightly. Cool then chop nuts finely.

To make the macadamia biscuits, preheat oven to 170°C (330°F). Line two oven trays with baking paper.

Whisk egg yolks and honey in a medium heatproof bowl set over a medium saucepan of simmering water. Continue whisking for 5 minutes or until mixture is doubled in size and is white and fluffy.

Process nuts, sugar and cinnamon until fine. Transfer to a medium bowl, stir in egg white until mixture is combined.

Drop level tablespoons of mixture onto trays, spread into 5cm circles. Bake about 12 minutes or until golden. Cool on trays.

Remove bowl from heat, whisk in salt, coconut cream and banana until well combined. Fold in the chopped nuts. Pour mixture into an ice-cream machine, following manufacturer’s instructions, churn ice-cream for about 10 minutes or until the mixture has frozen considerably. Pour mixture into a loaf pan, cover with foil, freeze 4 hours or overnight. If you don’t have an ice-cream machine, pour mixture into a loaf pan, cover

gluten free

dairy free

Sandwich ice-cream between biscuits. Freeze until ready to serve. + Serves 6 + Preparation + Cooking Time: 90 min.

SOY free

SUGAR free

Preservative

free

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

yum. | lorna jane

Fennel & orange baked fish with roasted carrot & parsnip salad {

Ingredients

}

1 baby fennel (130g)

2 x 200g firm

400g baby carrots, peeled

white fish fillets

2 med parsnips (500g), quartered

1 tbsp macadamia oil

1 sml red onion (100g), cut into wedges

1 tbsp apple cider vinegar

1/4 cup (60ml) orange juice

2 cups baby rocket (arugula) leaves

1½ tbsp cold-pressed

1 lemon, cut into wedges

extra virgin coconut oil 2 tsp orange rind, finely grated 1 tsp fennel seeds

Preheat oven to 200°C (400°F).

Trim fennel, reserve 1 tablespoon of finely chopped fennel fronds. Cut fennel into thin wedges.

Combine fennel, carrots, parsnip, onion, 2 tablespoons of the orange juice and 1 tablespoon of the coconut oil in a medium baking dish. Roast for 20 minutes.

Rub combined remaining coconut oil, rind and fennel seeds all over fish, then season. Remove dish from oven. Place fish on top of vegetables. Roast about 10 minutes or until fish is cooked as desired and vegetables are browned and tender.

gluten free

dairy free

egg free

Meanwhile, whisk oil, vinegar, reserved fennel fronds and the remaining orange juice in a medium bowl until combined.

Remove dish from oven, transfer fish to plate, cover to keep warm. Add vegetables and rocket to bowl with dressing, toss gently.

Serve fish with salad, lemon wedges and extra fennel fronds, if you like. + Serves 2 + Preparation + Cooking Time: 45 min.

SOY free

SUGAR free

Preservative

free

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

yum. | lorna jane

Roasted Beetroot & lentil salad {

Ingredients

}

4 baby golden beetroot (500g) 100g swiss brown mushrooms, halved 1 tsp extra virgin olive oil 1 cup (200g) French-style fine green lentils 1 cup (50g) baby spinach leaves ½ cup loosely packed fresh flat-leaf parsley leaves BALSAMIC AND HERB DRESSING 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tbsp pure maple syrup 1 tbsp fresh chives, coarsely chopped

Preheat oven to 200°C (400°F).

When beets are cool enough to handle, peel them, then cut into quarters or halves.

Trim beetroot, leaving 5cm (2 inches) of the stems attached, reserving half the trimmed leaves for the salad. Wash and drain well. Wrap beetroot individually in aluminium foil, place in a small baking dish. Roast for about 30 minutes or until tender.

Combine mushrooms and oil in a small bowl, add to baking dish for the last 5 minutes of beetroot cooking time.

To make the balsamic and herb dressing, place ingredients in a screw-top jar, season to taste and shake well.

Combine beetroot, mushrooms, lentils, reserved beetroot leaves and parsley with the dressing in a large bowl; toss well to combine. + Serves 2 + Preparation + Cooking Time: 50 min.

Meanwhile, cook lentils in a medium saucepan of boiling filtered water, about 25 minutes or until tender. Drain.

gluten free

dairy free

egg free

vegan

nut free

SOY free

SUGAR free

Preservative

free

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

yum. | products

picnic time { add these goodies to your shopping list this month

}

2.

3.

1.

8.

9.

4.

5.

7.

6.

stockists 1. Maggie’s Orchard, Barossa Dried Peaches, www.maggiebeer.com.au 2. PureBred Bakery’s low fat, high fibre Hamburger Buns, www.pure-bred.com 3. The Wholefood Pantry’s organic rice milk powder (300g), www.nutraorganics.com.au 4. Maggie Beer’s Sparkling Ruby Cabernet, non-alcoholic wine, www.maggiebeer.com.au 5. French Bull’s Kat Round Platter, www.petersofkensington.com.au 6. Your Soma Bar box (6 x 40g), www.yourtea.com.au 7. Onekind’s Throw Down Striped Taxi Outdoor Rug, www.petersofkensington.com.au 8. Fine Fettle’s Flats, real veg squished into snacks, beetroot and hazelnut, www.finefettle.com.au 9. Black+Blum Lunch Pot, orange, www.everten.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 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836

yum. | books

healthy reading material {

GLUTEn-FREE BOOKWORMS UNITE!

}

The Whole Pantry

By Belle Gibson Social media sensation Belle Gibson is the creator of the world’s first health, wellness and lifestyle app, The Whole Pantry – chosen by Apple as Best App of 2013 in the Food and Drink category. Now Belle brings us her first book, with more than 80 new, delicious and nourishing plant-based recipes (gluten, dairy and corn free) aimed at nurturing the body, including healthy versions of old favourites such as lasagne, burgers and black forest cake. As part of Belle’s ‘whole life’ philosophy, she passes on a wealth of information on how to live a healthier life, with support on everything from natural beauty and superfoods to detoxing. www.bookworld.com.au Editor’s

pick

let’s eat raw

By Scott Mathias Scott’s latest book Let’s Eat Raw combines raw food recipes for everyday eating to help promote, improve and maintain a healthy wellbeing and balanced lifestyle. His recipes magnificently capture the miraculous nature of the raw food lifestyle. Scott not only offers delicious recipes for any time of the day including dips, soups, starters, main courses and desserts but also provides the reader with a comprehensive understanding of what raw foods are, their benefits and how to introduce these foods into your diet naturally, progressively and easily. www.newhollandpublishers.com

the Grain Brain Cookbook: More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health

By David Perlmutter Dr David Perlmutter’s groundbreaking bestseller Grain Brain revolutionised the way we think about our health, exposing the devastating effects of wheat, sugar, and carbs on the brain. By eating the right foods, you can spur the growth of new brain cells and take control of your “smart genes”. The Grain Brain Cookbook presents more than 150 delectable recipes that keep your brain vibrant and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions. Offering a range of delicious options for breakfast, lunch, dinner and snack, Dr Perlmutter equips you with the tools you need to build a gluten-free diet full of wholesome, flavoursome, easy-to-make meals. www.bookworld.com.au

y u m . | g e t SO C IAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

spotted cow cookies Udderly delicious sweet treats to tempt any tastebuds. Baking tips, recipe ideas and updates on our journey to going global. twitter.com/CocoTheCow

the grounds of Alexandria Located in a former industrial precinct from the 1920s, The Grounds of Alexandria is a landmark coffee roaster, café, bar, eatery and kitchen garden known for its abundance of fresh produce and hands-on experiences. Opened in 2012, the site hosts a coffee research and testing facility, artisan bakery and luscious open garden of heirloom vegetables, fragrant herbs, fresh fruit and flowers. With a nod to the site’s heritage, The Grounds provides a wholesome and produce-driven dining experience complemented by a range of handmade organic breads, jam and pastries. www.instagram.com/thegroundsofalexandria

thomas dux grocer Inspiring your passion for food... tasty, healthy, in season and specialising in: #glutenfree #dairyfree #organic | Meat, Cheese, Dairy, Bread, Fruit & Veg twitter.com/ThomasDuxGrocer

follow us !

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

You can find us here:

zoe clevercakes

remedy kombucha

Clevercakes are all gluten, dairy, egg and soy free... and also delicious.

A home bakery in Ballarat, with a focus on ethically sourced and yummo cakes.

Remedy Kombucha is a delicious tasting, organic probiotic tea. It’s handcrafted the traditional way, creating a refreshing drink that is naturally low in sugar and rich in probiotics, organic acids and antioxidants.

facebook.com/zoeclevercakes

facebook.com/pages/RemedyKombucha/415173645248963

Instagram

yum.glutenfreemagazine Facebook

yumglutenfree Twitter

yum_gluten_free

yum. | hooked

Melbourne’s healthiest catch { T he y ’ v e got u s hoo k e d , l i n e a n d s i n k er } Words Michelle Dryburgh

Fish ‘n’ chips. It’s one of life’s simple pleasures.

Rivalled only by a meat pie and beer, it’s the epitome of ‘easy meals’.

Of course, both of these Aussie icons are just as foreign for coeliacs who watch in envy as others enjoy their battered flake and salty chips, relaxed and carefree. Even the oilstained paper wrapping serves as a sore reminder of the simplicity coeliacs crave.

Gluten-free pizza on the other hand is everywhere. Major pizza chains have embraced the gluten-free base and glutenfriendly ingredients, making it easy to enjoy at least one

safe and simple take-away meal with friends, albeit more expensive. But few have ventured into the world of glutenfree fish and chips.

Melbourne restaurant ‘Hooked’ is somewhat of a pioneer, offering gluten-free fish and chips and putting a healthy spin on the traditionally frowned upon take-away. Englishman Ray Good opened the first Hooked restaurant in Melbourne’s Windsor eight years ago, wanting to combine his passion for healthy food with his love of fish and chips. His customers shared that passion, and Hooked is now a critically-acclaimed Melbourne icon with restaurants in Windsor, Fitzroy and Hawthorn.

yum. | hooked

Crowned the home of Melbourne’s ‘Best Chip’ by The Age, Hooked has also received glowing reviews from The Urban List, Gourmet Traveller and Jetstar Magazine.

Dedicated gluten-free fryers ensure hand-cut potato chips can be kept 100% gluten free. Seafood can be grilled or battered in a gluten-free mix and served with a side of salad, chips or rice and Asian greens. The tacos can also be made gluten free using corn tortillas and topped with a choice of house-made gluten-free sauces.

“We’ve also been lucky enough to team up with some of Melbourne’s best chefs on some of our menu items, including Ravi Presser (Feast of Merit, Fonda Mexican) and Neale White (Papa Goose),” Ray says.

“We’ve continued to grow our healthy offerings; we’ve switched from white rice to brown rice and we’ve expanded our salad options. We also try to cater as much as possible for people with other allergies and intolerances, including those on a low FODMAP diet.”

Environmental responsibility is also important to Hooked;

they don’t sell flake and their house fish is certified sustainable.

Ray says customers can expect some exciting new options on the menu this summer, as well as ready-to-go lunches for customers on the run.

For those dining in, the Fitzroy and Windsor restaurants are fully licensed, providing an enjoyable contemporary atmosphere for a healthy meal and drinks with friends.

“Fish is naturally such a nutritious option, high in lean protein, a good source of omega 3 fatty acids, vitamins and minerals, so it’s a great option,” Ray notes.

“We value all of our customers and love that we have such a strong gluten-free following. We want to continue to cater to our gluten-free customers as best as possible and always appreciate any feedback on which other gluten-free items they’d like to see on the menu.”

Locations: 669 Glenferrie Road, Hawthorn, 384 Brunswick Street, Fitzroy, 172 Chapel Street, Windsor www.hooked.net.au

picnic season is here my dear Recipes, styling and photography Jo Anderson, www.theluminouskitchen.com

yum. | jo anderson

Lemon Baked Bream {

Ingredients

}

4 small bream, gutted and scaled 1 lemon, sliced 1 lemon, juiced 2 cloves garlic, minced olive oil 1 bunch flat leaf parsley salt and pepper to season

Preheat the oven to 220°C and line a baking sheet with wax proof paper.

Rinse the fish under cold water and pat dry with a clean tea towel.

Combine the lemon juice with 2 tablepoons of olive oil. Mince the garlic cloves and mix in with the lemon juice and olive oil. Add salt and pepper to season then set the marinade aside.

Make 3 incisions on each side of the fish and massage into the marinade.

Fill the belly of each fish with slices of lemon and some flat leaf parsley.

Season the fish with a little more salt and pepper then place a slice of lemon on top of each one and bake on a lined baking sheet for 15 – 20 minutes. Remove from the oven and serve. + Makes 4 + Preparation: 10 min. Cooking Time: 15 – 20 min.

gluten free

dairy free

egg free

nut free

SOY free

SUGAR free

Preservative

free

yum. | jo anderson

Chopped Salad with Italian Vinegarette {

Ingredients

}

1 cucumber 3 radishes 2 spring onions 2 big handfuls mixed lettuce leaves VINEGARETTE 3 tbsp olive oil 1 tbsp red wine vinegar 1/2 clove garlic, minced 1/4 tsp dried oregano 1/2 tbsp parsley, chopped

Cut the cucumber in half and deseed it, then chop it into 1cm chunks.

Slice the spring onions and radishes, then combine all the salad ingredients in a bowl.

in a jar. Seal the jar with a lid, then shake until the ingredients are well mixed and pour over the salad.

Toss before serving. + Serves 6 + Preparation: 15 min. Cooking Time: 30 min.

To make the vinegarette, combine all the ingredients

gluten free

dairy free

egg free

vegan

nut free

SOY free

yum. | jo anderson

Thyme Smashed Baked Potatoes {

Ingredients

}

8 small-medium potaotes olive oil 1/2 cup sour cream 2 tsp whole grain mustard 1 handful rocket leaves 8 small sprigs of thyme sea salt and pepper to season

Preheat the oven to 200째C. Line a baking tray with foil and place the potatoes on it. Drizzle them with olive oil and season with salt.

completely. (You still want them to hold their form.)

Bake in the oven for 30 minutes until soft and starting to brown.

Drizzle with a little olive oil then add a small dollop of mustard on top of each one. Then layer some rocket and sour cream and finish with a sprig of thyme, salt and pepper.

Remove from the oven and using a fork, press down firmly on the top of each potato so you smash it slightly, but not

+ Serves 4 + Preparation: 8 min. Cooking Time: 30 min.

gluten free

egg free

nut free

SOY free

SUGAR free

Preservative

free

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

yum. | jo anderson

Basil & Lemon Vodka Mojito

carrot salad

{

{

Ingredients

}

Ingredients

}

1 shot vodka

3 carrots, peeled and grated

1/2 shot glucose syrup

2 tbsp olive oil

(Add a little extra if you like it sweeter.)

1 lemon, juiced

2 â&#x20AC;&#x201C; 3 basil leaves

1 tbsp parsley, chopped

sprig of thyme

1 tbsp coriander, chopped

1/4 lemon squeezed

2 tbsp pistachios, roughly chopped

ice

2 tbsp currants

soda water to top

2 drops rose water

Combine the vodka, glucose syrup and lemon juice in a glass and stir until the glucose syrup has dissolved. Add the thyme and basil then fill the glass with ice and top with soda water.

Combine all the ingredients in a bowl and mix thoroughly before serving. + Serves 4 + Preparation: 15 min. Cooking Time: 0 min.

+ Serves 1 + Preparation: 5 min. Cooking Time: 0 min.

gluten free

dairy free

egg free

vegan

nut free

SOY free

gluten free

dairy free

egg free

vegan

SOY free

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

yum. | the good cake co

Let them eat ‘good’ cake { how a painting class inspired a solution for allergy sufferers } Words Michelle Dryburgh

When Corry and Darryn found out their one-year-old son was allergic to gluten, dairy, egg, and nuts they wondered what on earth he would eat. At the time, the young family lived in a small city where allergy-free ingredients were hard to come by and very few of the books and blogs they researched covered all four allergies.

“I remember going through the largest supermarket in town and finding only a handful of things he could eat,” Corry says.

“We found it hard, and we really wanted our son to grow up enjoying food.”

Co. was born. Corry, Darryn and Nicole simply wanted people with the top four food allergies to be able to eat good cakes, like the rest of us. And now they can.

But The Good Cake Co. is different. They don’t have a shop and are not planning to open one. They rarely cater for events – taking on just a few each month. They do sell their cakes though, but you have to be quick, as they only accept a few orders each week.

Preparing main meals was straightforward – with lots of fresh vegetables, fruits and meats. But desserts and baking were another story, so Corry and Darryn began to experiment.

“Our real passion is innovation,” explains Darryn. “We love to try new things rather than baking hundreds of the same cakes each week. Our aim is to inspire people by sharing our creations and, very soon, our recipes. We’d love it if people made these wonderful cakes themselves.”

A few years after this, Corry met Nicole at a local painting class. Each week Nicole brought a plate of gorgeous vegan cakes to share and one evening Corry took some home.

It’s early days for The Good Cake Co., who plan to share their efforts with the rest of us through their email community, their blog, which is coming soon, and a recipe book they are currently writing.

“It was seriously good,” Darryn says. “As I stood in the kitchen late that night, eating this fantastic cupcake, I wondered... if we combined our knowledge, could we create allergy-free cakes that looked and tasted as good as any other cake?”

If you’d like to follow what The Good Cake Co. is up to, join their growing online community. And as a little gift, they’ll send you their gluten-free flour recipes. According to the Good Cake Co., the right flour really makes all the difference.

So together they experimented, and in the mix The Good Cake

www.thegoodcakeco.com.au

Available at

Available at

yum. | THE WHOLESOME KITCHEN

fresh new spin on catering { R ac h e l f o u n d h e r passio n , n ow s h e ’ s s h ari n g i t wi t h S y d n e y } Words Michelle Dryburgh

Coeliacs often cringe at the mere mention of the words ‘catered event’.

It usually means platters of sandwiches and sausage rolls, and tiers of cakes and slices chock-full of gluten, dairy and sugar.

vegetarian and even vegan sweet and savoury dishes.

‘My Wholesome Kitchen’ began delivering this fresh new spin on catering in 2013, and is now the caterer of choice for sophisticated Sydney events including those of top beauty and fashion houses.

And that means going hungry. Or at least sitting in the corner nibbling on a blackened emergency banana or squashed gluten-free bar.

“I never expected to start a business, it just kind of happened,” says creator Rachel Gorney.

All that is changing for Sydney siders thanks to one of city’s hottest new caterers, offering gluten free, sugar free,

“It’s been a really enjoyable ride so far, and it’s become something I never knew was possible.”

yum. | my WHOLESOME KITCHEN

Becoming a clean eating icon couldn’t have been further from Rachel’s mind when she quit her job as a make-up artist in July 2012, hitting what she describes as ‘rock bottom’ shortly after.

She had struggled with her weight for many years and found herself in a deep state of depression.

Deciding to make a change, Rachel sought professional help including advice from a health coach who introduced her to a new way of eating: removing gluten and sugar from her diet.

“I’d always enjoyed cooking from quite a young age, so that wasn’t new, but this style of cooking was very new to me.

Spending more time in the kitchen was therapeutic and I found myself experimenting with new ingredients and recipes. It was fun, and the people I cooked for were really enjoying it.”

Word of mouth soon saw Rachel receiving orders from complete strangers. Realising the market for her products, she launched into a six-month trial making and selling boxes of homemade allergen-free sweets and finger foods.

It was a success, and My Wholesome Kitchen was officially launched in 2013.

As well as event catering, My Wholesome Kitchen has an online store with an offering of more than 20 products including healthy bars, balls, muffins, crackers and dips.

There’s also sweet and savoury subscription boxes to ensure customers never run out of My Wholesome Kitchen goodies, and easy online ordering for office and minor event catering will also be available soon.

For now, catering services and product delivery is limited to Sydney, but Rachel is hopeful of expanding that reach by opening My Wholesome Kitchen in other capital cities.

“So many people are living with food intolerances and it’s nice to be able to make food everyone can enjoy,” she says.

“I also love the idea of people gifting each other and themselves with lovingly made, nutritious food. It’s nice to be a part of that.

I really love what I do.” www.mywholesomekitchen.com.au

pull out the picnic rug Recipes, Styling and Photography Jasmine Ann Gardiner, www.glutenfreescallywag.com

y u m . | g lu t e n f r e e s c a l ly wa g

Berry Frozen Yoghurt {

Ingredients

}

250g strawberries, hulled and quartered * 250g blueberries * 300g gluten-free Greek yoghurt, I use unsweetened 120g (1/2 cup) sugar 2 tsp vodka or strawberry liqueur

Begin this recipe a day ahead. In a bowl combine the strawberries, sugar and liqueur.

Stir and leave aside to sit for approximately 30 minutes, until the sugar has dissolved.

Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside.

Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.

Pour the mixture into your ice-cream maker and process according to instructions.

Pour into a suitable freezer container and swirl through the whole berries, which were previously set aside. Freeze for 6 to 12 hours until firm. *You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.

Recipe adapted from David Lebovitz's The Perfect Scoop. + Makes: approximately 1 litre + + Preparation: 10 min. Cooking Time: 15-20 min.

gluten free

egg free

nut free

SOY free

SUGAR free

Preservative

free

y u m . | g lu t e n f r e e s c a l ly wa g

Brown Rice & Chicken Salad with Spicy Yoghurt Dressing {

Ingredients

}

1 barbequed or pan-fried chicken breast, dusted with mixed herbs and smoked paprika 1/2 cup gluten-free greek yoghurt 1/4 tsp harissa paste 1 cup cooked brown rice, cooled 1/2 tin of brown lentils, drained 1 spring onion, chopped 1 handful mixed greens such as baby spinach and rocket 1 garlic clove, crushed 1/4 cup pumpkin seeds

Stir together the yoghurt and harissa paste.

Shred the cooked chicken breast and toss together the brown rice, lentils, onion, greens and garlic. Mix through half the yoghurt and harissa paste mix.

Serve immediately. This recipe works well with cold or warm brown rice. Can be tossed together a couple of hours before serving, simply omit the greens leaves until serving so they stay crispy. + Serves 2 +

Arrange on your serving plate, scatter with pumpkin seeds and drizzle with remaining yoghurt dressing.

gluten free

egg free

nut free

SOY free

y u m . | g lu t e n f r e e s c a l ly wa g

Meat Potato Pies

bite-size mini Salmon Cakes

{ Ingredients }

{ Ingredients }

12 medium-sized round potatoes

1½ cups potato flesh from the scooped potatoes

1/2 brown onion, finely diced

in the recipe to the left, or leftover mashed potato

1 clove garlic, minced

400g tin salmon, drain and check all bones are removed

1 carrot, peeled and diced

1/4 brown onion, grated or 1/2 bunch of chives, finely

1 piece of celery, diced

chopped

4 button mushrooms, diced

1/2 sml parsley bunch, chopped (about a tbsp)

400g lean beef or lamb mince

1 cup gluten-free breadcrumbs

2 tsp gluten-free cornflour

1 tsp salt

1/4 tsp nutmeg

pepper to taste

1/4 tsp cinnamon 1/2 cup gluten-free vegetable or beef stock good pinch of ground black pepper

Preheat oven to 180°C. Wash potatoes and place in a baking tray, drizzle with a little olive oil and cover tray tightly with foil. Place in oven until cooked through, mine took about 1 hour and 10 minutes. While the potatoes are cooking make the meat filling. Heat a large frypan with oil and brown the onion over medium heat. Add the garlic, carrot celery and mushrooms and cook until slightly softened. Add in the mince and smoosh it up with a wooden spoon to break down any big chunks. You want the mince to brown off a little, so you may want to reduce the temperature a little.

After 15 minutes the mince should be cooked through and vegetables soft.

Sprinkle over the cornflour, nutmeg and cinnamon, stir in and pour over the stock. Reduce temperature to low and cook for 10 minutes or until sauce is thickened. Season with pepper to taste. Set aside.

Once potatoes are cooked remove from trays and carefully cut the top off each potato (about 1cm). Scoop out the flesh of the potato and set aside. Leave a 5mm thickness of flesh near the skin otherwise the potatoes won't have any stability. Stuff the potatoes with the mince meat, return the lids and reheat in the oven for 10 minutes or so. These can easily be made a day ahead and reheated and kept in alfoil for the picnic. + Makes 12 +

gluten free

dairy free

egg free

nut free

SOY free

SUGAR free

Combine all ingredients in a bowl and stir to combine. Roll and press into small, flattish balls, mine were about 3cm round. Note: they don't roll too well as there's no binding ingredient, if you have trouble add a beaten egg, in which case you may need to add more gluten-free breadcrumbs.

Heat a non-stick frypan and drizzle with a little oil. Pan fry the mini salmon cakes in 2 batches, turning after a few minutes. They cook best with little oil as they crispen up well this way. They are delicate, once again due to the lack of egg.

Serve hot or cold. Very tasty with some gluten-free sweet chilli sauce. + Makes 12 +

gluten free

dairy free

egg free

nut free

SOY free

SUGAR free

yum. | jimalie

Coconut craze is a family affair { A la s t i n g fa m i ly l e g ac y a n d fa s t- g r o w i n g c o m pa n y b u i lt o n t h e h u m bl e c o c o n u t } Words Michelle Dryburgh

Behind one of Australia’s fastest growing health foods is a heartwarming family legacy spanning four generations and more than 65 years.

Launched just this year, coconut oil producer Jimalie now has nationwide distributors and a full line of health foods soon to be released.

At the helm of the company is Cairns-based husband and wife Jaypee and Victoria Abraham. Jaypee’s two brothers and cousins are also partners in Jimalie, but it was their grandparents who quite literally planted the seeds when they established a coconut

farm in the Philippines almost seven decades ago.

Jaypee’s father Jim developed the property into a working farm, financially opening the opportunity for him and his young family to migrate to Australia. But his commitment to the property and the people of the remote village never waned.

“Dad gave them everything he could, the area is very poor and when we visited we’d find villagers wearing our old clothes,” Jaypee says.

“When he passed away, we realised the opportunity we had to

yum. | jimalie

“

Jaypee and his family are establishing the farm as a 100% charitable organisation, teaching local people sustainable farming practices and providing much-needed income.

”

create something amazing, to help in a very real and transparent way and build a legacy to him and a reminder for all of us of where we came from.”

Jaypee and his family are establishing the farm as a 100% charitable organisation, teaching local people sustainable farming practices and providing much-needed income.

In doing so they built a strong network with local government and other producers in the area, securing commercial quantities of coconuts from neighbouring farms through a Fairtrade agreement.

The name ‘Jimalie’ was chosen as a tribute to Jim and the locality of the family farm – a village called Alejal (pronounced Alie-hal).

But the business was largely inspired by the fourth generation – Jaypee and Victoria’s first-born child, Rylan.

Diagnosed with autism at a young age, Rylan also suffered from leaky gut. Dietary changes were the first line of treatment. A nutritionist recommended avoiding gluten and preservatives, as well as taking a spoon of coconut oil daily to combat bacteria and maintain balance. At the time, Jaypee and Victoria operated a day spa on Green Island, near Cairns,

where they used coconut oil as a beauty product.

“It just all fell into place and made sense, we had access to the oil, we knew it worked and now it could help our son too. We are more conscious of the quality of food we eat now, and where it comes from. We really love this way of living and we enjoy bringing these products to people. We hope we can make a difference.”

Jimalie Coconut Oil first hit shelves in January, followed by coconut sugar and oil for skin. Nectar and aminos are due for release late this year, and coconut wraps, water, flour and milk are all in the works.

Jimalie’s products are 100% natural, organic and Fairtrade certified, made from only the finest quality hand-picked coconuts from Davao, known as ‘The Fruit Basket’ of the Philippines.

The virgin oils are centrifuge-extracted and never heated above 44 degrees Celsius, retaining the coconut’s antioxidant and healing properties and resulting in a pure colour and texture and a lighter fragrance and taste. www.jimalie.com.au

secretly packed with goodness Recipes Sally O'Neil, www.the-fit-foodie.com

yum. | the fit foodie

Jaffa Protein Balls {

Ingredients

}

1½ cup pitted dates 1 cup almond meal 1/2 cup natural, vanilla or chocolate protein powder (optional) 3 tbsp raw cacao powder 1/2 cup raw almonds zest and juice of 1 small orange 1 tsp pure vanilla extract pinch Himalayan sea salt 2 cups loosely packed spinach Place dates in a food processor, and blend to a thick paste (adding a little water if necessary). Add almond meal, protein (if using), salt, vanilla and cacao powder and blend again until combined. Add in whole almonds, zest and juice of the orange (reserving a tablespoon of zest for rolling).

Process until the mixture is coarsely ground and starts to come together. Take a tablespoon of mixture in your hands and gently roll with your palms. Place remaining zest in a shallow plate and quickly roll the balls in it before storing in a glass jar. These will keep in a cool corner of your kitchen for up to a week.

3 tbsp fresh thyme leaves 1/2 cup fresh basil, chopped 2 free range eggs 1 onion, chopped 1 zucchini, grated 1/2 cup mushrooms, diced 2 tbsp extra virgin olive oil 1 tbsp nutritional yeast or parmesan cheese (optional) 1 tsp ground cumin

+ Makes 25 balls + Preparation: 20 min. Cooking Time: 0 min.

1 tsp garlic powder pinch Himalayan sea salt

gluten free

dairy free

egg free

vegan

SOY free

SUGAR free

Herb & Onion Bread {

Ingredients

}

1 cup almond meal 1/2 cup psyllium husk

Preservative

free

Preheat the oven to 170°C.. In a bowl mix together almond meal, psyllium husk, buckwheat flour, baking powder and salt. Chop the spinach, and add to a skillet with mushrooms, onion and a splash of water (no oil needed). Fry for 5 minutes until onions and mushrooms have softened, and spinach has wilted.

Add to the flour mix and mix until combined. Spoon mix into a loaf tin, and bake for 40 minutes, or until cooked through. Allow to cool before slicing. + Serves 10 Slices + Preparation: 20 min. Cooking Time: 40 min.

1/2 cup buckwheat flour 1 tsp gluten-free baking powder 1/4 cup sundried tomatoes, chopped (optional)

gluten free

SOY free

SUGAR free

yum. | the fit foodie

Smoked Trout Fritters with Lemon & Dill {

Ingredients

}

3/4 cup buckwheat flour 2/3 cup unsweetened almond milk (or milk of choice) 1 free range egg 1 lemon (zested) 1 tsp Himalayan sea salt 1 tsp gluten-free baking powder 2 tbsp fresh dill (plus additional to garnish) 1 tbsp coconut oil black pepper to taste 200g smoked trout (or salmon)

Whisk together the egg, milk and pepper. In a bowl, sift flour, salt and baking powder.

Turn, cook for 30 seconds to 1 minute, or until fritters are cooked. Repeat with remaining mixture, adding additional coconut oil if needed.

Gradually pour egg mix into dry ingredients, stirring until well combined.

To serve, top fritters with smoked trout, remaining dill and a squeeze of fresh lemon juice.

Fold through 1 tablespoon of lemon zest, and two tablespoons of dill. Refrigerate mixture for 15 minutes.

Heat a large frying pan over medium-high heat and add the coconut oil. Drop 1 tablespoon of fritter mixture into pan.

{ note } Serve on top of a large bed of salad leaves to turn this into a delicious main meal. For a special occasion, add a teaspoon of crème fraîche before topping with trout. Swap dill for chives if you prefer.

Cook for 1 – 2 minutes until browned lightly underneath and bubbles appear on the surface.

+ Serves 2 as a main dish, or 12 as canapés + Preparation: 25 min. Cooking Time: 10 min.

gluten free

dairy free

SOY free

SUGAR free

Preservative

free

yum. | steph prem

Don’t dream it, do it {

S teph P r em is the embodime n t o f p r actice what yo u p r each } Words Michelle Dryburgh

Steph Prem is charismatic, bright and full of life.

you love with gluten-free versions does not work,” she notes.

With a busy schedule as a pilates and fitness instructor, motivational speaker and sports commentator, it’s hard to believe she was laying in hospital with a broken back, five broken ribs and a dislocated hip just four years ago.

“Often gluten-free carb replacements taste like cardboard, so over the last few years I have become more creative in the kitchen with ingredients and finding new versions and favourites.”

It was the result of a terrifying snowboarding accident just six weeks after her Winter Olympics debut, and the end of her professional snowboarding career. But it marked the beginning of a new and exciting chapter, as her road to recovery led her on a journey of self-discovery. It was during this time she learnt she had coeliac disease, and a change in diet brought about instant results.

Green smoothies, protein smoothies and bliss balls are now a staple part of Steph’s diet, and she finds her gluten-free recipes in Lee Holmes’ anti-inflammatory cookbook Eat Yourself Beautiful and Lola Berry’s The 20/20 Diet Cookbook.

“I thought for a year that I had chronic fatigue or that I was over training, turns out I was coeliac and the minute I changed my diet I was a new human again,” she says.

“My energy is restored, I sleep much better, therefore I recover much better and I have dramatically lowered the inflammation in my body.”

“I’m obsessed with my Vitamix and everything I make in it and to treat myself I love eating out at Mexican and modern Asian restaurants.”

Clinical Pilates has formed a major part of Steph’s rehabilitation, inspiring her to study the practice, become a certified personal trainer and launch the Premium Performance pilates studio in Melbourne earlier this year. She is also working on an online fitness business and planning an international health retreat, as well as commentating sports events like the Sochi Winter Olympics.

Although sometimes still guilty of living life in the fast lane, Steph says she has learnt to slow down, and changed her approach to fitness, health and wellbeing.

It is this unstoppable drive and motivation that is now inspiring thousands of others to make their own dreams come true.

“I learnt early in the game that trying to replace all the foods

www.premium-performance.com

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For bookings and further information contact Catherine on 0417 373 501 catherine@cookwithconfidence.com.au www.facebook.com/CookwithConfidenceAustralia

orange you being served?

Recipes Cle-ann Stampolidis, www.cle-ann.com; Photography Hugh Adams

yum. | cle-ann

FENNEL & BLOOD ORANGE SALAD

1 blood orange, peeled & thinly sliced

BLUE GRENADIER FILLET WITH CHILLI, BLOOD ORANGE DRESSING & BROAD BEAN SALAD

1/4 cup activated walnuts

{

{

Ingredients

}

1/2 fennel bulb, shaved 1/2 red onion, shaved

Ingredients

}

sprigs of mint DRESSING

4 blue grenadier fillets

splash extra virgin olive oil

1 blood orange

1/2 lemon

splash extra virgin olive oil

sea salt

1 large red chilli, frozen sea salt & freshly cracked pepper

In a bowl combine fennel, onion and blood orange.

BROAD BEAN SALAD 3 lge handfuls broad beans, podded

Dress with a good splash of olive oil, squeeze lemon over top and season with salt.

3 shallots, sliced splash extra virgin olive oil

Arrange on a serving plate. Garnish with walnuts and mint.

sea salt

+ Serves 2 â&#x20AC;&#x201C; 4 + Preparation: 20 min. Cooking Time: 0 min.

gluten free

dairy free

egg free

SOY free

SUGAR free

1 lemon

To double pod the broad beans heat a small pot of boiling water. Add your broad beans and cook for 12 minutes.

Remove from heat, drain, run under cold water.

Preservative

free

Into a bowl. Use your thumb to pop out the bright green bean inside, discard the skin. Add remaining ingredients for the salad, toss and set aside.

Heat frypan over a medium heat and add a splash of olive oil. Season fish with salt and cracked pepper. Cook skinside down for 2 minutes, turn and cook for 1 minute.

Serve your fish and broad bean salad. Drizzle fish with olive oil, squeeze a wedge of blood orange and use a microplane to grate over frozen chilli. + Serves 4 + Preparation: 15 min. Cooking Time: 5 min.

gluten free

dairy free

egg free

nut free

SOY free

SUGAR free

yum. | cle-ann

SPRING THYME FIZZ {

Ingredients

}

Muddle 1 thyme sprig in a glass.

Top with ice. Pour over blood orange juice and top up with soda water.

Garnish with remaining sprig of thyme and a slice of blood orange.

2 sprigs fresh thyme 1 cup ice 1 blood orange, juiced soda water to fill glass

gluten free

dairy free

egg free

+ Serves 1 + Preparation: 5 min.

vegan

nut free

SOY free

SUGAR free

Preservative

free

lighten up this spring Recipes Cheryl Oâ&#x20AC;&#x2122;Shea, www.thekrookedspoon.com

yum. | the krooked spoon

Marinated Salmon, Quinoa & Vegetable Maki Roll {

I ngr e di e nt s

}

1 salmon fillet

1 sml beetroot, finely grated

3 tbsp olive oil

4 sushi papers

1 clove garlic

thai kombucha dipping sauce

1 tsp ginger, chopped

1 sml red chilli

1 cup white quinoa

2 sprigs mint

baby spinach

1 tsp coconut sugar

1/2 carrot, julienned

1/4 coriander bunch

1/2 red capsicum, julienned

1 tbsp kombucha

1 zucchini, vegetable peeled into ribbons

1 tsp gluten-free soy sauce

1/2 ripe avocado, sliced

1 tsp lime juice

In a zip-lock bag big enough for your salmon, add the salmon fillet, olive oil, garlic and ginger. Close the bag, squeezing out all the air as you do it up to create a vacuum. Place in the fridge and allow to marinate for 1 â&#x20AC;&#x201C; 6 hours. Meanwhile cover the quinoa with water and allow to soak for 10 minutes. Then drain and rinse. Place into a saucepan with 1 1/3 cup of water and bring to a slow boil. Then reduce temperature to low, cover with a lid and leave to absorb almost all the water (approx. 10 minutes). Remove lid, remove from heat and allow to stand for 10 minutes, to finish absorbing the water and to cool slightly.

Turn out onto a plate and spread to an even layer and allow to cool completely. Once the salmon is marinated remove from the bag and discard the ginger and garlic. Bring a non-stick frying pan to medium heat and all the salmon skinside down.

No need to add any olive oil to the pan as the salmon is already well coated. Cook the salmon gently until it's just over half cooked (indicated by a change in colour in the fish and the protein and fat congealing on the sides). Once just over half cooked, flip the salmon over and remove the pan from the heat. The residual heat will carry on cooking the salmon but will ensure that it is not overcooked. The salmon is cooked when it easily flakes to the touch but is still moist with a slight bounce. Allow to cool and flake into big-ish pieces.

Prep your vegetables. Get your sushi paper ready and your sushi mat (or baking paper). To make the Maki rolls, place the sushi paper shiny side down on the mat. Add enough quinoa to evenly cover the sushi paper, leaving a 2cm gap between the front and back edge for rolling. Layer your vegetables however you like. Top with some of your flaked salmon and some coriander leaves. Then roll. using the mat to guide and a hand to gently squash and tuck the sushi paper down. Once the sushi paper is tucked around the ingredients snugly, use the mat to finish the roll and seal the edge. The first time might be messy but once you get it you will be rolling like a maki pro. Using a sharp knife cut the maki roll in half for bigger portions or in 8ths for smaller portions.

Dipping sauce: finely chop the mint and coriander with the coconut sugar until super fine. Add into a bowl with boiling water and allow to infuse for a minute or so. Add the kombucha, lime juice to taste, finely chopped deseeded chilli, soy sauce, adjusting the flavour for your palate. { Notes } Kombucha can be purchased from health food stores or make your own. Any leftover dipping sauce makes a killer salad dressing. You can double or triple the recipe for bigger quantities. + Serves 4 + Preparation: 6 hours. Cooking Time: 0 min.

gluten free

dairy free

egg free

nut free

SUGAR free

yum. | the krooked spoon

Dark chocolate Mousse with creme de cacao blanc {

I ngr e di e nt s

}

360ml pouring cream (or thickened cream)

creme de cacao blanc

100ml sour cream

150ml cream

1 gelatine leaf

70g white chocolate

2 eggs

holy basil flowers (optional)

2 egg yolk

baby mint leaves (optional)

320g dark chocolate

Melt the chocolate either in a bowl over slightly simmering water or very slowly on half power in the microwave. Allow to cool slightly. Place gelatine leaf in a bowl of cold water to soften.

white chocolate to the cream and fold until evenly combined.

Allow to set in the fridge.

To assemble. Spoon the creme on top of the mousse and decorate with the herb flowers, baby mint leaves and chocolate shaves.

In the bowl of an electric mixer, whisk the eggs and egg yolks until very pale and fluffy. In another bowl whisk the cream to very soft peaks.

{ Note } For both the creme and the mousse, it is really important to not overwhip the cream. You want only just soft peaks for both. When melting the chocolate donâ&#x20AC;&#x2122;t let the water in the bain marie touch the bottom of the bowl or your chocolate will seize and you will need to start again. Also, a metal spoon is best for chocolate as it does not retain moisture, which is the enemy of chocolate. If your creme de cacao blanc is too stiff after setting just add a little cream and mix through to loosen a touch.

In a small saucepan bring the sour cream just to a boil, remove from heat and add the squeezed out gelatine leaf. Stir until dissolved. Allow to cool slightly.

To the fluffy eggs add the cooled sour cream and slightly cooled chocolate, fold through.

Then add the whisked cream and gently fold until evenly combined. The idea is to retain as much air as you can so slow and gentle is the key. Once all is combined spoon into your pots, containers or bowl. Leave to set overnight in the fridge.

Donâ&#x20AC;&#x2122;t throw away those precious egg whites. I have a tasty recipe coming next that will use them right up. In the meantime freeze the beauties until you're ready to use them.

Creme: In a bowl, melt the white chocolate over simmering water or very slowly in the microwave. Allow to cool slightly.

The flowering herbs were from my over-achieving herb pots.

Try growing your own or try your local farmers' market.

In a separate bowl whisk the cream until soft peaks. Add the

+ Serves 4 + Preparation: Overnight. Cooking Time: 0 min.

gluten free

nut free

SOY free

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

yum. | the krooked spoon

Mint, Pea, Cacao & Coconut smoothie {

I ngr e di e nt s

}

1/2 ripe banana 1/2 cup baby peas (frozen) 4 pitted fresh dates (medjool) 4 mint fresh leaves, shredded 2 dessert spoons raw cacao 1/4 cup almonds 1 1/2 cup coconut quench or 1/2 cup coconut milk & 1/2 cup milk of choice handful of ice raw cacao nibs and baby mint to garnish

Place all the ingredients into a blender or liquidiser and blend for 1 â&#x20AC;&#x201C; 2 minutes until smooth and creamy.

Pour into a glass, top with cacao nibs and baby mint. + Serves 2 + Preparation: 5 min. Cooking Time: 0 min.

gluten free

dairy free

egg free

vegan

SOY free

SUGAR free

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

yum. | the krooked spoon

BAKED BRIE WITH BLACKCURRANT CIDER & MIDDLE EASTERN FRUIT CRUMBLE {

I ngr e di e nt s

}

1 x 250g wheel of brie 75ml blackcurrant and apple cider 2 tsp pomegranate molasses 3 tsp honey 3 dates, pitted and sliced 5 dried apricots, sliced 3 turkish figs, sliced 20g pistachios, rough chop 20g almonds, flaked 5 sprigs of fresh thyme

Oven preheated to 180°C (fan-forced). Line a tray with a piece of foil (big enough to loosely wrap around the brie).

Pour the pomegranate syrup over the brie and put into the oven. (There should be no leaks, don’t let that syrupy goodness get away.)

Toast the almonds in a pan over a medium heat until browned. Set aside to cool and wipe out pan for next stage.

Bake for 20 minutes. Remove from oven and unfold the foil. Top with the fruit crumble mix, spoon over some of the syrup from around the cheese, add some fresh thyme leaves and eat immediately.

Combine the pomegranate molasses, honey and cider in the cleaned pan on medium heat for about 5 minutes until reduced and slightly thickened.

{NOTE} Pomegranate molasses is a dark plum coloured, sweet/tart syrup made from the reduced pomegranate juice. It can be found in good supermarkets, delis and green grocers, and of course online, and from Middle Eastern and Indian grocers. If you can’t get hold of some blackcurrant and apple cider, I have also made this with apple and blackcurrant juice or you could just try another cider.

Meanwhile chop all your fruit and pistachios and combine with the almonds. Toss until mixed nicely.

Prepare the brie, make some slices in the top making sure not to score through to the bottom. Take some thyme and press it into the slices. (I made 5 slices in the top and pushed thyme into all of them.) Place the brie into the middle of the lined foil, slices facing up, and cup the foil around the brie leaving the top open.

Ensure there are no holes around the base of the foil.

gluten free

+ Serves 8 + Preparation: 30 min. Cooking Time: 0 min.

egg free

nut free

yum. | the natural Nutritionist

How to make your BBQ gluten free { W it h a f ew o f o u r fav o u rite g l u ten - f ree pr o d u cts and s o m e si m p l e h o m e m ade recipes , y o u r B B Q can be g l u ten f ree , n u trient- dense and e x tre m e ly a f f o rdab l e . }

Words and Recipes Steph Lowe, www.thenaturalnutritionist.com.au

Sugar-Free Tomato Sauce

Paleo Mayo { INGREDIENTS } 1 lge egg

{ INGREDIENTS }

1 tbsp lemon juice

400g can tomatoes (100% tomatoes)

1 tbsp apple cider vinegar (ACV)

1 sachet tomato paste (salt reduced)

1 tsp mustard powder

1/2 cup apple cider vinegar

3/4 cup olive oil

1 garlic clove, finely chopped or crushed

1/4 tsp salt

1/4 tbsp sea salt

In a blender or food processor, blend egg, lemon juice, ACV and mustard powder. Slowly add in oil, one tablespoon at a time, continuing to blend. The slower the better here, otherwise your mayo may split and you will be left with liquid, rather than a thick creamy blend. Add the salt once a creamy mayo has formed. Transfer into a jar and store up until the used by date on your carton of eggs.

1 tbsp rice malt syrup Bring all ingredients to the boil in a saucepan. Reduce the heat and simmer until thick. Cool and store in the fridge until serving. + Serves many + Preparation: 5 min. Cooking Time: 10 min.

+ Serves many + Preparation: 10 min. Cooking Time: 0 min. gluten free

dairy free

egg free

nut free

SUGAR free

Preservative

free

gluten free

dairy free

SUGAR free

Preservative

free

yum. | the natural Nutritionist

Clean Coleslaw

All Natural Potato Salad

{ INGREDIENTS } { INGREDIENTS } 1/2 cabbage head 2 lge carrots

3 lge white potatoes

1 batch ‘Paleo Mayo’

1 tbsp coconut oil

Finely shred cabbage and add to a large bowl with grated carrot.

Stir through a full batch of ‘Paleo Mayo’ and allow to sit for 10 minutes, stirring regularly before serving. Leftovers will keep for a couple of days in the fridge. + Serves 4 + Preparation: 10 min. Cooking Time: 0 min.

gluten free

dairy free

SUGAR free

Preservative

free

4 pieces bacon, diced 4 lge hard-boiled eggs, peeled and diced 1 med stalk celery, diced 1/2 cup fresh parsley leaves, finely chopped 1/2 tsp ground black pepper 1 batch ‘Paleo Mayo’ Scrub, peel and finely chop potatoes into small cubes. Place in a large saucepan and cover with water. Bring to the boil, then turn down the heat and simmer until tender (8 – 10 minutes).

Heat coconut oil in a medium frypan, add bacon and fry until crisp. Remove from the heat and drain on paper towel. Drain potatoes and allow to cool for 20 – 30 minutes. To a large mixing bowl, add bacon, egg, celery, parsley, pepper and mayo.

Combine well. Add potatoes and gently fold through with a spatula until completely covered. Season with salt and pepper if required. Chill in the fridge for 20 – 30 minutes before serving. Leftovers will keep for 3 – 4 days. + Serves 6 + Preparation: 20 min. Cooking Time: 10 min.

gluten free

dairy free

SUGAR free

Preservative

free

yum. | the natural Nutritionist

Coconut & Raspberry Delights Preheat oven to 160°C. Combine almond meal, cinnamon and baking powder in a large bowl.

{ INGREDIENTS } 2½ cups almond meal 1 tsp cinnamon

Add the eggs, oil and honey and mix thoroughly.

1 tsp gluten-free baking powder

Carefully fold in the berries and coconut. Add water and combine.

4 eggs, free range 1/4 cup cold-pressed extra virgin coconut oil

Spoon mixture into lightly greased muffin tins.

Bake for approximately 30 minutes or until a skewer inserted comes out clean.

1/4 cup Pure Harvest rice malt syrup 1 cup raspberries (fresh or frozen) 1/2 cup coconut flakes

+ Serves 12 large or 24 small muffins + Preparation: 10 min. Cooking Time: 30 min.

1/2 cup water

gluten free

dairy free

SOY free

SUGAR free

Preservative

free

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

www.yesyoucan.net.au

yum. | scot t mathias

Vegetable Coconut Curry I am a great fan of curry flavours with my RAW vegetables. I mostly buy my powders ready mixed. Southern Indian flavours are aromatic, not so hot and work well with coconut and cashew milks. The tip is to let the curry sit for as long as you can so the natural flavours and aromatic qualities of the curry powder infuse the vegetables.

{

Ingredients

}

2 cups cauliflower florets salt and freshly ground black pepper, to taste 4 tsp lime juice 1/2 red bell pepper (capsicum), finely diced 1/2 zucchini (courgette), finely diced 1/2 carrot, finely diced 1 cup broccoli florets 1/2 celery stick, finely diced 1 sml garlic clove, crushed 1/2 red chilli, finely chopped 1 tsp fresh root ginger, finely chopped 1½ tbsp curry powder 1 tsp cumin powder 1/2 cup cashew nut milk or use coconut milk for a sweeter taste 1 dsp desiccated (dry unsweetened shredded) coconut 1/4 cup fresh mint, shredded, to garnish

Put the cauliflower florets in a food processor and pulse until a rice-like consistency. Season with salt and half of the lime juice. Divide between two serving bowls. Combine the bell pepper, zucchini, carrot, broccoli, celery, garlic, chilli, ginger, remaining lime juice, curry powder and cumin into a preparation bowl. Add the cashew nut milk and stir through the vegetables. The curry powder will begin to discolour the milk. Season to taste and set aside for a few hours.

Divide the curried vegetables between the serving bowls. Top with desiccated coconut and mint. + Serves 2 +

gluten free

dairy free

egg free

vegan

nut free

SOY free

SUGAR free

add a dash of raw and a little sweetness Recipes Scott Mathias, www.scottmathiasraw.com

yum. | scot t mathias

Two-Minute Zucchini Fettuccine with Asparagus & Fresh Olives This is a quick and easy meal in which you can use a spiraliser to create fettuccine-like zucchini pasta.

It tastes sweet and juicy.

chocolate mousse

{

Rich, luxurious and 100 per cent ‘guilt free’, this RAW chocolate mousse takes moments to prepare and looks, feels and tastes delicious. {

Ingredients

Ingredients

}

1 lge firm zucchini (courgette) 3 – 4 asparagus spears 1 garlic clove, crushed

}

2 tsp macadamia or olive oil 1 ripe avocado

6 fresh olives (stuffed or pitted)

1 ripe banana

1 lime, juiced

2 tsp maple syrup or agave

salt and freshly ground black pepper, to taste

2 tsp raw cacao powder Leaving the skin on, spiralise the zucchini into a large bowl.

Slice the asparagus into bite-sized pieces and add to the bowl with the crushed garlic.

1/2 tsp vanilla extract pinch of salt cacao nibs, to decorate Place all the ingredients into a blender retaining a little agave and blitz until creamy and smooth. Taste the dish and add the remaining agave if you want a sweeter dish.

Spoon into serving glasses and top with cacao nibs.

dairy free

Season with salt and pepper. Toss the ingredients together before serving. + Serves 2 +

+ Serves 2 + .

gluten free

Squeeze half the lime into the bowl and add a drizzle of macadamia or olive oil together with the olives.

egg free

vegan

nut free

SOY free

SUGAR free

gluten free

dairy free

egg free

vegan

SOY free

SUGAR free

Preservative

free

melbourne

Melbo ur Exhib ne itio Centr n e South Whar f

Octo ber 11-1 2

10 0â&#x20AC;&#x2122; glu s fre ten foo e dis ds to co tas ver, t and e bu y of

www.gfexpo.com.au The Expo has increased to accommodate more exhibitors.

Larger conference space with ample seating!

speaker schedule Saturday October 11 10.00-11.00 - Dr Jason Tye-Din 11.30-12.30 - Dr Sue Shepherd 1.00-2.00 - Dr Rupert Hinds 2.30-3.30 - Kim McCosker of 4 Ingredients fame

Sunday October 12

10.00-11.00 - Dr Evan Newnham 11.30-12.30 - Dr Sue Shepherd 1.00-2.00 - Prof Don Cameron 2.30-3.30 - Kim McCosker of 4 Ingredients fame

Available at

Available at

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august 2014

mer sum 13 20

MARC H 2014

Download and purchase from the App Store.

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