Easy Read Recipes by Leanne Foreman

Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.

Recipes

Recipes

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Baked Mediterranean Fish

Courtesy of Amanada Cordony of The Cordony Kitchen

This is a simple, delicious, one-tray fish recipe courtesy of Amamda Cordony from The Cordony Kitchen. Check out Amanda’s other one-tray, one-pot or one-bowl recipes on Instagram @thecordonykitchen.

The only hint I need to give here is to buy the best quality fish you can afford: local and wild-caught. According to the Colorado State University College of Health and Human Sciences, “some studies have shown how farm-raised varieties can be higher in contaminants. Additionally, farm-raised fish tend to have a higher instance of disease due to farming conditions.” You can read more about it here.

 

Lamb Kofta

Adapted from a recipe by Qaisar Bari

Making kofta from scratch can seem daunting, until now. This easy-to-read Lamb Kofta recipe will help you have an impressive kofta meal on the table in less time than you think.

The original recipe is from our friends Qaisar and Annie from Cleveland, Ohio. Whenever we visit them, most of our time is spent in or near the kitchen. We all chat while the food is being prepared. I reckon food cooked with love and laughter always tastes so much better. Don’t you?

Yes, there is a longer than usual list of spices, but once you have them on hand you will use them again and again if you enjoy Asian food. You can use them to make my Madras Beef Curry, Super Easy Slow Cooker Moroccan Beef, Slow Cooker Spiced Beef Cheeks, or Chilli con Carne.

Variations

This kofta recipe is suitable for lamb or chicken. If you use chicken then chicken stock rather than beef stock is more suitable.

If you want it spicier, then use dried chilli powder instead of flakes. This is how Qaisar and my husband like it, however, it is a bit hot for a newbie to spicey food.

How to serve

I serve this recipe over basmati rice and topped with a good dollop of natural yoghurt, a sprinkle of dried chilli flakes, and a handful of coriander/cilantro leaves.

Salted Caramel and Banana Smoothie

by Leanne Foreman

This Salted Caramel and Banana Smoothie is not only delicious but also highly nutritious. It is an excellent start to the day for kids and adults alike. It has become my favourite quick breakfast.

Notes on the main ingredients for the Salted Caramel and Banana Smoothie

Maca Powder

The maca root originated in Peru. It looks like a potato and a radish had a baby but has a nutty, slightly caramelly/butterscotchy flavour. We use it dried and powdered.

It is touted to possibly help with increasing low libido, increasing fertility, boosting energy and endurance, reducing blood pressure, improving mood, fighting free radicals, reducing sun damage, improving learning and memory, and reducing menopausal symptoms. Sounds like some pretty amazing side benefits to enjoying maca powder in your food preparation.

Though maca may not be suitable for everyone. One article I found, offers this caution, “If you’re on blood thinners, maca may not be right for you. It has so much vitamin K — which helps your blood form clots — that it may counteract your medication. Ditto that for men with elevated blood PSA (prostate specific antigens), who should stay away from maca. The plant’s extracts might act like estrogen, so avoid it if you have hormone-sensitive conditions like breast, uterine, and ovarian cancers or endometriosis.”

For the rest of us, it’s important to not indulge in too much of a good thing whatever it is, so according to my research, I limit the amount of maca I use in my cooking/food preparation to two tablespoons a week.

Salt

I use sea salt that naturally has iodine or pink Himalayan salt that has some extra minerals.

The amount of salt you use will depend on your taste and how much salt you already consume. Too much salt can worsen high blood pressure.

According to The Victorian Government’s Better Health website, “around 75% of the salt in our diet comes from processed foods, which means we may be unaware of the amount of salt we are having.”

This is another good reason to cook for ourselves as then we can keep track of our salt intake, which should be no more than 1 teaspoon a day for most of us. Remember that too little salt also has negative side effects. In severe cases, low sodium levels in the body can lead to muscle cramps, nausea, vomiting and dizziness.

Banana

The riper the banana the more sweet the smoothie will be. I sometimes make this smoothie to use up almost over-ripe bananas and often don’t need to add the dates.

If you don’t have time to freeze the banana, add a few ice cubes to ensure it is nice and cold.

 

References:

https://www.medicalnewstoday.com/articles/322511

https://www.webmd.com/diet/ss/slideshow-diet-maca-root

https://www.betterhealth.vic.gov.au/health/healthyliving/salt

 

Easy San Choy Bow

by Leanne Foreman

This adaptive and easy San Choy Bow recipe is a favourite in our household when we have mince in the fridge and want a meal that is more on the light side.

Don’t be put off by what initially appears to be a long list of ingredients. The recipe has many options so that you can hopefully pick and choose and use what you have in the fridge and pantry. Chopped bamboo shoots, sliced fresh chilli, and chopped mushrooms are also a great addition. Bean sprouts are perfect as an extra topping.

Super Quick Freezer Fudge

by Alexx Stuart of Low Tox Life

This Super Quick Freezer Fudge recipe was created by my low tox mentor Alexx Stuart of Low Tox Life. This delicious and nutritious fudge can be ready to eat in 30 minutes.

This recipe is a sneak peek of just one of the recipes from our new collaboration ebook, “Low Tox Life Easy Read Recipes“. This ebook contains 20 of Alexx’s best-of quick and easy recipes. Of course, they are set out in my easy-read recipe format. Easy recipes in an easy format – it doesn’t get much easier than that! 🙂

Alexx is the person who started the Low Tox movement over a decade ago. I started my low tox journey with her incredibly informative Go Low Tox course. I was so impressed with Alexx’s knowledge of how to lead a more “low” tox life (rather than the impossible “no” tox life), that I became a Low Tox Coach through her Low Tox Method program.

 

Ingredient Shopping for the Super Quick Freezer Fudge

Extra Virgin Coconut Oil is the best to use here as you want it to go solid when cooled in the freezer and stored in the fridge. MCT coconut oil will not solidify.

Check that the Nut or Seed Butter that you buy is made from 100% of the nut or seed of choice. Some have added refined salt, sugar and emulsifiers and these are best avoided if you want the most “real” food.

Cocoa Powder that has been alkalised is Dutch Cocoa Powder. The Dutch processed version is darker and has a less bitter taste. On the other end of the spectrum is Cacao Powder which is unroasted (raw and dried). It is the most bitter-tasting of the three but also contains the most antioxidants. Any of the three can be used in this recipe. It’s all up to your taste preference.

For the liquid sweetener, there is the choice of Maple Syrup, Rice Malt Syrup and Honey. I am partial to the taste of Raw Honey, however, Pure Maple Syrup is the best choice if you are on a Low FODMAP diet and Rice Malt Syrup is popular for those wanting to reduce their intake of fructose.

Vanilla Bean Powder is simply ground and dried vanilla beans. If it is difficult to find then simply use Pure Vanilla Extract instead. Imitation Vanilla Essence will leave a nasty aftertaste.

Chopped Nuts are the suggested add-in, however, add in your favourite nuts, seeds and/or dried fruits.

 

Preparation Hints for the Super Quick Freezer Fudge

When melting the coconut oil and nut or seed butter, I find it works best to stir the mixture as it is melting. Then I remove it from the heat and whisk in the cocoa or cacao powder, sweetener, and vanilla before stirring in my add-ins.

The amount of time it takes to freeze will depend on your freezer so you may have to be patient which is difficult when knowing how yummy this treat will be.

 

 

Paella a la Maestre

by Celebrity Chef Miguel Maestre

If you like Paella but think it’s too difficult to make at home then think again. This fantastically delicious Paella a la Maestre recipe, courtesy of celebrity chef Miguel Maestre, is so easy that you will make it again and again.

I had always thought Paella (pronounced pah-ey-uh) needed lots of stirring as Risotto does. It seemed like too much effort so I had never tried to cook it at home. That is until a couple of years ago when I saw Miguel demonstrate his version of this classic Spanish dish at a Food Show. I asked if I could pass on his recipe to my audience and he graciously agreed. I now cook Paella at least once a month.

I have been saving this recipe for a future printed Easy Read Recipes book but figured you may as well enjoy it now.

Ingredients Shopping for Paella a la Maestre

Piquillo peppers are usually found in the bottled vegetable section of the supermarket – next to the bottled olives and artichokes. They are red in colour and elongated in shape.

Saffron is the most expensive spice in the world. Avoid the overpriced brands in the supermarket and instead buy your saffron threads online, at a market stall, or in a speciality shop for European and/or Indian foods. A small pinch of saffron adds brilliant colour, aroma, and flavour to otherwise bland grains. It is described as earthy yet sweet. This dish will still be good if you leave out the saffron but not as good as it could be. I use a pinch for everyday meals and a teaspoon for special occasions.

Spanish style Chorizo is a lightly spiced and smoked sausage that adds a necessary flavour to this dish. It is now possible to find Chorizo that does not have the nitrates that we have been warned against eating. The brand I buy in Australia is the “D’Orsogna 100% Natural Chorizo”. I find it at Woolworths. It is touted as nitrate and gluten-free.

I find my Spanish Bomba rice at a speciality European food store. Bomba is the very best to use, however, a short-grain or Arborio rice can be used as a substitute (just don’t tell Miguel). As this dish is not stirred, there is less chance of the Arborio rice becoming creamy as in Risotto.

Of course, the chicken stock is best if homemade, but if not, use a quality real stock that does not contain unnecessary additives. In Australia, Maggie Beer’s chicken stock is one of the better choices. Beware of the “chicken style” stocks.

Using a Marinara Mix is convenient, however, choosing your own seafood mix will make this dish more to your taste. For example, I love seafood but not the mussels that are usually found in a Marinara Mix. A seafood market is always the best place to find the freshest seafood. I would avoid the supermarket Marinara Mix as it could be preserved in a sulphite solution that some people, including me, are allergic to. Instead, try choosing a mix of local, wild-caught seafood.

Cooking Tips for Paella a la Maestre

“The Spanish say that the rice should be only as thick as the width of one finger and spread in an even layer,” says Chef Maestre. If the pan is too crowded the rice will cook on the bottom and not the top.

The time it takes for the rice to become tender will vary depending on your choice of cookware, stovetop, and whether you are using Bomba or Arborio rice.  After the 15 minute mark, keep checking every couple of minutes. I have found it can take up to 20 minutes. Add more stock if the Paella is starting to dry out before the rice is properly cooked.

If you like peas, as I do, then add up to 1 cup.

Creating the “soccarrada” at the bottom is a necessary step that will make your Paella more authentic. Maestre says the crisp, golden layer that forms on the bottom of paella is regarded as a highly prized delicacy in Spanish households.

Soft Polenta with Parmesan

by Celebrity Cook Maggie Beer

This Soft Polenta recipe, courtesy of Maggie Beer, has the addition of cream and parmesan cheese to make it so much more enticing than the usual boring polenta that you may have tried. This polenta recipe is a welcomed change from the usual mashed potato. So, grab some polenta and try it for a flavour change tonight.

This polenta recipe goes beautifully with my Slow Cooker Spiced Beef Cheeks recipe.

Recipe and photo are used with permission from Maggie Beer at www.maggiebeer.com.au.

 

Slow Cooker Spiced Beef Cheeks

Adapted from a recipe by Vered DeLeeuw

This Beek Cheeks recipe could not be any easier – sprinkle on the spices and slow cook for 8 hours. The beef cheeks release their own juices to make a rich sauce subtly spiced with the flavours of Morocco. The meat ends up so deliciously succulent.

If you haven’t tried Beef Cheeks, then this is the best way to do so. Ask your local butcher for them. I can’t believe I have been missing out on this moist and succulent cut of meat until this year.

These Beef cheeks can be served over mashed, sweet potato, pumpkin, or potatoes, or this Soft Polenta recipe courtesy of Australian celebrity cook, Maggie Beer.

Easy Chocolate and Cashew Truffles

by Leanne Foreman

This silky smooth truffle recipe is so easy to make. It also has the benefit of protein and fibre that is usually not found in a truffle. It is almost healthy!

The protein is provided by the cashews and the protein is found in the dates that also provide a natural sweetness.

After soaking the cashews overnight, you simply add everything to a blender and spoon it into the moulds. Isn’t that super easy?

Be experimental with some extra additions. I like to use coarsely chopped nuts, rosewater, or pure organic essential oils such as peppermint or sweet orange. If you use essential oils, take care not to overdo it. Add a drop at a time until you get the desired flavour.

 

Lemony Chickpea and Quinoa Salad

by Leanne Foreman

This fresh-tasting and nutritious Chickpea and Quinoa Salad can be eaten as a side or all on its own. It is a great standby to have on hand in the fridge.

Quinoa (pronounced “keen-wah”) is a type of edible seed that is often classed as a whole grain. It comes in various colours including black, red, yellow, and white. The lighter colours have the mildest taste.

 

Nutritional Information for Quinoa

Because quinoa is gluten-free it is a popular choice for coeliacs.

Chickpeas and quinoa provide the protein that is necessary for building and maintaining a healthy body. According to an article from the Harvard School of Health, quinoa is one of the few plants that provide complete protein, “meaning that it contains all nine essential amino acids that our bodies cannot make on their own.” This is very important for those following a vegan or vegetarian diet.

 

Preparation Tips for Cooking Quinoa

“After the seeds are harvested they undergo processing to remove the natural saponins, a bitter-tasting chemical compound coating the exterior that acts as a natural pesticide.” To ensure all the saponins have been removed, I always rinse quinoa, including the brands advertised as “pre-rinsed”.

Extra flavour can be added to quinoa by using stock instead of water. Also, try adding your favourite herbs and spices to the cooking liquid.

I have found that the easiest way to cook quinoa is in a rice cooker. As a side note, I found a stainless steel bowl rice cooker because I want to avoid the Teflon found on most. If you want to know why, watch the film “Dark Waters” with Mark Ruffalo, Anne Hathaway, and Tim Robbins.

With this particular quinoa salad recipe, I sometimes leave out the tomato and add dried cranberries or currants and toasted sliced almonds. If you want more vegetables instead, leave in the tomato and add cubed cucumber, pitted black olives, and/or fresh spinach leaves. Play around with it until you find your perfect combination.

 

Lilly Pilly Cordial

Adapted from a recipe by Jackie French

If you live in Australia, have you ever wondered what can be done with the bright pink fruit from the Lilly Pilly trees? The fruit can be eaten fresh from the tree, or used to make jam, chutney, cordial and sauces. Here is a refreshing Lilly Pilly cordial recipe adapted from a recipe by Jackie French.

Is the fruit edible from all Lilly Pilly trees?

According to the ABC’s  Gardening Australia, “There are around 60 species of Lilly Pilly in Australia, and the fruits from all of them are edible, although not all of them are as palatable as others.” They suggest that, “The fruits of the Creek Lilly Pilly (Syzgium australe) are particularly tasty, as are the slightly tarter fruits of the Szygium luehmannii.”

Tips for making Lilly Pilly Cordial (refer to the recipe steps)

Step 1

Plant cells have cell walls. When the fruit is frozen these cell walls burst, thus allowing more juice and flavour to escape. This will make a more intense cordial.

Step 2

Refined white sugar is going to give this cordial more a pink colour, however, I don’t have any refined sugar in my house anymore. I experimented with honey and Rapadura sugar. For me, the honey worked well as it kept a pinkish colour and gave the cordial a beautiful honeyed flavour. The Rapadura worked well taste wise but the cordial is very brown in colour (see photo).

Tartaric acid is found in a crystallised powder form and is used to intensify the flavour and help with storage life. The lesser intense citric acid powder is easier to find in the supermarket and can be used instead.  However, my research into the manufacturing process of both of these didn’t reveal anything promising as for them being a “real” food ingredient. Tartaric acid, in its natural form, is found in grape skins and citric acid is found in lemon peel. Instead of using either of the highly manufactured powdered forms of these acids, I opted to shave off the zest of one of the lemons using a vegetable peeler and added that to the mix.

Step 3

While bringing the mixture to the boil, I further released the juice and flavour by crushing most of the fruit. This could be done beforehand if the fruit is left to thaw out first.

Step 4

Sterilising the glass bottles can be done using the methods listed here. Because this cordial is stored in the fridge and has a fairly short shelf life anyway, I use the dishwasher method (without drying with paper towel) and then carefully fill the bottles with boiling water. I let them stand for a minute before emptying out the hot water while wearing an oven mit to protect my hands.

Step 5

There is no way to carefully sieve and pour the boiled cordial mixture into the bottles in one step, so this step is to mainly to sieve out the solid pieces. The finer the sieve the less cloudy the cordial will be.

Step 6

When pouring the hot liquid through the kitchen funnel and into the bottles, ensure the funnel is not held tightly down on the neck of the bottle so that the hot air can’t escape. You want the hot air to escape around the side of the funnel and not bubbling up through the hot liquid. You may need an extra set of hands to help with this step.

Step 7 

Heat is the main step in preserving so it is important to not let the mixture cool before bottling it. Most preserving also uses lots of sugar or lots of salt and because this cordial doesn’t have a lot of either, it needs to be kept in the refrigerator and used within a month. If it starts to get fizzy or have a sour taste then discard it.

Contact with air can also hasten the fermentation process that we don’t want here. This is why I prefer to store the cordial in lots of smaller bottles rather than one or two big ones. I also often give a couple of bottles away to friends, family, and neighbours. They are always appreciated.

 

Super Easy Mango Cheesecake Mousse

by Leanne Foreman

Mangoes are the #1 fruit for Australia’s summer weather. This super easy three-ingredient Mango Cheesecake Mousse is the perfect way to use them.

Mangoes not only taste incredible (well I think so), they have many health benefits that help our bodies to thrive.

This is a rich dessert so you only need a small amount. For the photo, I have used little 100 ml glasses from IKEA. Sadly, they are no longer sold, however, IKEA does have cute little “snaps” glasses for only 50c each. I use these all the time for my Chocolate Mousse.

Be inventive with what you already have around the house. This is the collection of possibilities that I found in my cupboards. Though, I must admit that I have more than the usual because of the food photography I do for the site.

 

Preparation tips

You can use rapadura or coconut sugar instead of the honey or maple. It will be thicker so you may have to scrape down the sides of your processor bowl more as it mixes. Perhaps a stand mixer or handheld mixer would work better.

I am starting to test dehydrated monk fruit as a sugar alternative. It is 100% monk fruit which is about 8 times sweeter than sugar. I have successfully used 1 to 2 teaspoons in this recipe instead of the sugar or honey.

The thickness of the finished mousse does depend a lot on the firmness of your mango. If I use the firm but ripe mangoes from our tree and the rapadura sugar or dehydrated monk fruit, then I can double the amount of mango which makes the flavour even more delicious.

 

 

Jalapeno Pesto

by Leanne Foreman

Jalapeno Pesto takes normal pesto to the next level by adding a bit of heat. Don’t like heat? Then simply leave out the jalapeno! What more can I say?

 

Masala Chai Mix

by Leanne Foreman

This Masala Chai Mix is an aromatic and warming blend of cinnamon, cardamom, ginger, star anise, vanilla, nutmeg, cloves, and pepper. Forget the additive-laden and expensive store-bought Chai Mix and easily make your own.

Masala Chai means Spiced Tea. Yes, it can be used in black tea to make a spiced tea, but it can also be used in a Chai Latte, Dirty Chai, smoothie, chia pudding, or cake mix.

Shopping for the ingredients

To make this an inexpensive mix, I buy my spices in larger packets and transfer them to recycled peanut butter jars for storage. If there is a spice that you think you may not use much of, for example, ground cardamom, then simply leave it out and you will still get a good flavour. The ground cardamom can be replaced with Allspice (Pimento) for a slightly different flavour.

The main ingredients of this Masala Chai Mix are cinnamon and ginger and these are sure to be used as they are common baking ingredients. Cinnamon is used in my popular Double Chocolate Banana Bread and also in the Almond Flour Oat Cookies.

I am a fan of the taste of star anise. I always have some on hand for Asian cooking so it easily gets used up in this household.

Don’t be worried about the black pepper being too strong. It is a small amount there to increase the warming effect of the mix and is also nutritionally beneficial. If you are too worried you can leave it out or reduce the amount by half.

I have included sugar in the recipe to make it an alternative to the store-bought packets, however, the sugar can be left out so it can be used just as a spice mix. Or you may like to use honey or maple syrup as your preferred sweetener.

Nutritional information

There appear to be many nutritional benefits of many of the ingredients in this Masala Mix.

  • Cinnamon may lower blood pressure.
  • Cinnamon, ginger, and black pepper may have beneficial effects on blood sugar levels.
  • Cinnamon and black pepper may help lower cholesterol.
  • Ginger is well-known for its anti-nausea effects and as an aid for digestion.
  • Cinnamon, cloves and cardamom, all of which have antibacterial properties, appear to help prevent digestive issues caused by bacterial infections.

Using this Masala Chai Mix will also allow you to indulge in a Chai Latte or Dirty Chai knowing you aren’t ingesting artificial flavours and refined sugar.

Take a look at the ingredients of a couple of examples of the store-bought varieties.

The second example has more salt than cinnamon!! Even so-called “Natural” flavours are dubious as they can start as a natural substance and then go through so many chemical processes that the end result is anything but natural. “Vegetable Fat” is another ingredient that sounds healthy but after the chemical processes of extracting, bleaching, and deodorizing a mix of different cheap seed oils, it becomes one of the worse fats for optimum health. See the book From Lab to Table by nutritionist Cyndi O’Meara if you want to know more.

Anyhow, let’s not worry about all the additives in store-bought alternatives because you now have an alternative that you can customise to your own taste. Add about two to four teaspoons of this sweetened Masala Chai Mix to a cup of warm milk of choice and you have a delicious caffeine-free morning or nighttime drink. Enjoy!

 

Chilli con Carne

by Leanne Foreman

This tasty but not-too-hot version of Chilli con Carne couldn’t be easier and is pretty much foolproof. This Tex-Mex dish has been around since I was young and is still a favourite in many households.

It took me a while to decide whether to be true to Chilli con Carne’s North American origins and use the spelling”Chili” or stick to my Australian roots and spell it “Chilli”. I decided to be consistent with the Australian spelling throughout the rest of my website so “Chilli” it is!

If you are a fan of anything with chilli in it, then try my Madras Curry or Baked Jalapeno Poppers.

Ingredients for Chilli con Carne

Using lean minced/ground beef prevents too much oil from floating on the top of the finished product.

Bottled tomato passata is found in the supermarket aisle near the pasta sauce. I use passata instead of the usual canned diced tomatoes because I prefer to use foods from glass rather than cans. I haven’t yet seen bottled kidney beans. They would also be hard to find and I want cooking to be easy.

The ground chilli powder is ground dried chillis and not the chilli, sugar, etc. mix also known as “chilli powder”. If you are worried about the amount of heat, then substitute the ground chilli powder with dried chilli flakes.

Cooking Tips for Chilli con Carne

Canned diced tomatoes can be easily substituted for the passata. The cans here are 400 g so two cans would work.

The cooking time for the Chilli con Carne will depend on your consistency preference. Some like it more liquid to serve over rice, whereas I like to cook it for the full 40 minutes so that I can easily eat it on its own with a fork. It is also great served over a baked potato.

 

 

Chocolate and Nut Butter Chia Pudding

by Leanne Foreman

There is a trend at the moment, that I agree with, that recommends eating more protein and fewer grains. Because of the nuts and chia seeds, this chia pudding is the perfect option for a protein-rich breakfast or sweet treat. Chia seeds are also rich in Omega-3s.

This Chocolate and Nut Butter Chia Pudding is also a convenient on-the-go breakfast if you set these puddings in their own spillproof jar or container. Simply pack it in a chiller bag and take it with you to work, the kid’s early morning soccer game, uni, or school.

Fortunately, there is now a wide choice of nut butters besides the peanut butter that I have used in the photo. If you are intolerant to nuts, then a seed butter would also work.

For Paleo, Vegan, and Low FODMAP dietary preferences, use the coconut yoghurt and maple syrup options.

For another grain-free breakfast option that you can have on the go, try my Paleo Zucchini Muffins.

 

Bean and Corn Salad

by Leanne Foreman

If you are looking for a brilliant instead of boring Bean Salad? Then this Bean and Corn Salad will become a favourite. Beans, corn, avocado, capsicum, and red onion make this Bean Salad fresh and vibrant.

For other easier to read salad recipes go here!

 

Ingredient Shopping Tips for the Bean and Corn Salad

The fresh corn can be replaced with frozen corn or to avoid cooking altogether you could use canned corn kernels. I also search for organic corn which is by default not genetically modified. Do you know that one of the main reasons that most corn is genetically modified is to make it resistant to the herbicide glyphosate (think zero and roundup)?  This herbicide is said to kill our beneficial gut bacteria and cause developmental and reproductive issues. If you are interested, you can read a short WebMD article about “Herbicides and Your Health” here.

For convenience, I have used canned beans instead of cooking my own. I used a 400 gram can of beans which is about 14 ounces.  I do ensure I choose a can with a “BPA free” lining. The can ingredients should be simply beans, water, and perhaps salt though “no added salt” versions are now available.

The avocado needs to be ripe yet firm otherwise the cubes of avocado will get squashed during mixing.

I usually prefer red capsicum (pepper) because it is sweeter, however, I often use half of a red and half of a green to add extra colour.

If you find raw onion difficult to digest, then simply replace it with thinly sliced green onions (scallions).

The rapadura or panela sugar in the dressing is simply dried sugar cane juice. It is very different from the refining process of most sugars. Even raw sugar is refined white sugar with some molasses thrown back in.

 

Preparation Tips for the Bean and Corn Salad

The beans are rinsed to reduce the starch and any added salt. It is claimed by many that it also helps to remove some of the gas-producing oligosaccharides. I’ll leave that experiment entirely up to you!

The rapadura or panela sugar is added for those who are used to the sweeter bean salads that are typical of many restaurants. To wean the family off needing sugar for taste, slowly reduce the amount of sugar each time the salad is made.

 

Spicy Roast Potato Wedges

by Leanne Foreman

Potato wedges can go from boring to brilliant with the addition of garlic powder, onion powder, and paprika. A simple, tasty, and nutritious recipe – it ticks all the boxes.

Ingredients for Spicy Roast Potato Wedges

It is best to use cold-pressed extra virgin oil whether it is olive, avocado, or coconut. We need these “good” oils for the health of our brain and body. In fact, our brain is 60% fat.

I use the chilli powder if the wedges are going to be finger food to dip in some sauce. For my Quick Blender Aioli recipe go here.

Experiment with your favourite spices and dried herbs. I have successfully used dried parsley, fresh or dried rosemary, cummin, and even curry powder.

Cooking tips for Spicy Roast Potato Wedges

I have used an enamelled cast iron baking tray that I bought on sale. I feel they are worth the extra money for the following reasons:

  1. They hold the heat well and this helps to brown the bottom of roast vegetables and keep the food warm once out of the oven.
  2. They are very easy to hand wash if left to soak for a couple of hours.
  3. There is no toxic substance that will leach into my food. If you are still undecided as to whether or not you should use non-stick pots and pans, watch the movie called “Dark Waters” starring Mark Ruffalo.
  4. They are practically indestructible, so I will be passing this on to my son or daughter.

If you want to reduce the cooking time of these potato wedges, then cut each potato into sixths or eights.

 

Dairy-Free Matcha Banana Shake

by Leanne Foreman

This Dairy-Free Matcha Banana Shake is a delicious alternative way to start your day. It has all the food groups covered and the matcha powder can replace your coffee as a more sustained energy boost.

Nutritional information for the Dairy-Free Matcha Banana Shake

This shake has protein from the nut (or seed) butter, fibre and potassium from the banana, antioxidants from the matcha and cinnamon, and good oils from the extra virgin coconut or macadamia oil.

According to the new dietary guidelines, we should be getting a tablespoon of good oil each day. It is necessary for optimum brain function. Makes sense when the brain is 60% fat.

The added cinnamon is loaded with antioxidants, lowers blood sugar levels, and has anti-inflammatory properties. It also has anti-viral, anti-bacterial, and anti-fungal properties. However, if you intend to have more than 1 teaspoon of cinnamon a day, use the higher quality Ceylon cinnamon rather than the more common cassia cinnamon. This is because too much cassia cinnamon can end up being harmful due to its coumarin content. If interested, read more about it here!

If you are not a fan of cinnamon, try reducing the amount to half or a quarter of a teaspoon.

Matcha Powder and Caffeine

Matcha powder does have caffeine because it is made from ground green tea leaves. So if you are avoiding all caffeine then simply leave the matcha out or try my Banana Cake Smoothie or my Choc Banana “Sneaky” Shake.

Coffee, black tea, green tea, matcha powder, and cacao are all caffeine-containing real foods. There is a lot of conflicting information about whether a moderate caffeine intake (equivalent to one coffee a day) has health benefits or not. One thing that is not disputed is that too much caffeine can be harmful and addictive. I play it safe by treating these caffeine-containing foods as a treat rather than a regular part of my diet.

For those of you who would like to cut down on their caffeine intake, then this shake may be a good way to start. Here’s why! Matcha contains a compound called L-theanine, which alters the effects of caffeine, promoting alertness for longer (up to 6 hours). This helps avoid the crash in energy levels that can follow caffeine consumption.

 

Cabbage and Carrot Kimchi

Adapted from a recipe by Changing Habits

This easy-to-make kimchi will provide your gut with some beneficial natural probiotics. Kimchi will add extra flavour and goodness to any meal, especially stir-fries, eggs, and even toasted cheese sandwiches.

Kimchi is like spicy sauerkraut and is as common in Korea as sauerkraut is in Germany. I have been a fan of sauerkraut ever since my extended stay in Tuebingen, Germany in 1985.

Despite this love for sauerkraut, I had never been brave enough to try Kimchi – only because I thought it would be too fiery hot. That is until I saw an easy Kimchi recipe on the website of Changing Habits and figured I could make my own. This way I could have some control over the level of spiciness.

This was the first fermentation I had ever attempted. I was totally surprised at how easy it was. Like a lot of others, I was a little worried about accidentally creating some unknown biohazard. I read that in order to avoid this, a necessary first step is to start with clean equipment and sterilised storage jars. The good bacteria produced by the fermentation process will actually fight any minor bad bacteria in the jar or in the gut. However, do discard the kimchi if you see mold on the surface or smell or taste anything that is not a clean sour taste.

Dietary preferences

If you are following a Keto diet and use Kimchi only as a condiment, then this small amount of carrot is allowed.

Ferments are not recommended for a Low FODMAP diet.

Some people, especially children, who are not used to eating a diet rich in probiotics may, at first, find fermented foods difficult to digest. Some even have to start with as little as half a teaspoon or less and build up from there. If there is a consistent problem with digesting fermented food, then please seek medical advice to discover the reason why.

Kimchi Ingredient Shopping

The choice of chillis will determine the heat intensity of the Kimchi. Traditional Kimchi uses gochugaru, a Korean chilli powder. Gochugaru is a milder version of red chilli flakes because it does not include the seeds and membrane of the chilli. The seeds and membrane are where most of the heat is. I prefer using fresh ingredients when I can, so I chose the mild red chillis that I often use and can easily buy at my local fruit and vegetable shop. To help you decide which chillis to use, click here for a guide to some of the types of chillis, what they are best used for, and what their heat factor is.

If you prefer to use the tamari sauce and not the fish sauce, choose an organic variety such as Pure Harvest.  This will avoid GMO soybeans that have been sprayed with glyphosate (the active ingredient in zero and roundup).

Pegans (Paleo plus Vegan) can use coconut aminos instead of fish sauce or tamari sauce.

Kimchi Preparation Tips

As mentioned before, start with squeaky clean hands, utensils, and sterilised jars. Click here for three different ways to sterilise the jars before filling them with the Kimchi.

Once the Kimchi is fermenting, some recipes suggest opening the lid daily. The fermentation process produces gas bubbles and opening the lid allows these bubbles to escape and prevent any unwanted explosions of trapped gas. I didn’t open the lids and had no problem, but figured I should warn you of the possibility.

When the Kimchi has reached a level of sourness that is to your liking, store it in the refrigerator with the lid sealed. It will continue to ferment but at a much slower rate.

 

Cream of Potato and Broccoli Soup with Brie

by Leanne Foreman

This easily made Cream of Potato and Broccoli Soup has the nutritional goodness of potato and broccoli with the protein boost and indulgence of brie cheese.

If you like broccoli in a soup then also try my Broccoli and Fennel Soup or my Fresh Pea and Broccoli Soup.

Potato and Broccoli Soup Ingredients Shopping

I am always careful with the stock I buy as I want to avoid “yeast extract” as it is one of the many forms of MSG.

Go here if you are curious as to the difference between broth, stock, and bone broth. The article provides a clear distinction between the three, however, I must add that I am not a fan of the ingredients in this brand. A quality broth will add even more goodness to this recipe.

If broccoli is not your favourite then simply replace it with cauliflower. Broccoli and cauliflower are the two vegetables that I definitely buy as organic. For a start, it is too difficult to wash away all the pesticides from all the little spaces between the florets.

 

Crunchy Christmas Salad

by Leanne Foreman

A crunchy Christmas salad of broccoli and cauliflower with the sweetness of dried cranberries or cherries and the extra crunch and goodness of macadamias. It is mixed together with a sweet yoghurt dressing.

Cooking tips

If you aren’t a fan of fresh mint then try swapping it for 1/2 cup of dedicated coconut.

For paleo or vegan diets use plain coconut yoghurt.

Another salad that can be converted to a Christmas salad is my Sweet Nutty Coleslaw. Simply use dried cranberries or cherries for the sultanas and red apple for the green apple. I think it is so much fun using food in the Christmas colours of red, green and white.

Homemade BBQ Sauce

by Leanne Foreman

Have you read the ingredients on store-bought BBQ Sauce? It is at least half sugar and it is refined sugar!

Back when I didn’t know better, I would let my son use BBQ Sauce on everything as a way to entice him to eat.

This very easily made BBQ Sauce is four times less sugar and it is refined sugar-free. There is also an option to add some chilli powder to make it even more flavoursome.

So, next time you are having guests for a BBQ, impress them with this tasty and more nutritious version of this must-have condiment.

Cooking Tips

I have used repurposed tamari sauce bottles that were thoroughly washed then rinsed with boiling water before bottling the sauce.

When I bottled the sauce I had to be careful that the sudden change in temperature of the air in the bottle didn’t cause the sauce to spit out as I was pouring in. That is why I have recommended letting the mixture cool a bit before bottling. A jar works just as well and the spitting won’t be a problem because the mouth of the jar is large enough to let the expanded air escape.

In fact, if you use a wide mouth jar rinsed with boiling water, carefully pour in the sauce straight from the stove and seal straight away, the sauce will last longer in the fridge. This is because the jars have been sterilized and sealed before any bacteria can get in.

Also, vinegar is a natural preserving agent. Foods that have a pH value of less than 4.6 will not support the growth of disease-causing bacteria. When I have been more particular with my sterilizing, I have kept the sauce in the refrigerator for a couple of months before opening. Once opened it needs to be used within the 10 days.

If you open it your sauce jar and there is a rush of escaping air, mould growing on top, or the flavour has changed for the worse then discard it.

I usually make my sauce the way described in the recipe and either give a jar away or make sure my weekly meal plan includes recipes that go well with BBQ sauce. These could be homemade hamburgers, pulled organic pork, nitrate-free bacon and eggs, frittata, or a mixed grill.

If I could do it all again, I wouldn’t have brought a store-bought bottle of BBQ Sauce into the house in the first place! I hope you try this recipe and decide for yourself if you want to go back to a store-bought sauce that is 50% sugar.

 

Sweet Nutty Coleslaw

by Leanne Foreman for Millen Farm

A nutty coleslaw with the added sweetness of apples, sultanas, and a sweetened yoghurt dressing.

This Sweet Nutty Coleslaw is perfect served with barbequed meat, especially pork.

For another popular coleslaw recipe, try my Asian Style Coleslaw.

Nutty Tahini Bites

Adapted from a recipe by Changing Habits

These Nutty Tahini Bites are a protein-packed sweet treat! Use any nuts and seeds you have on hand to create your own favourite Tahini Bites. They will be hard to leave alone!

If you don’t like ground ginger then you can replace it with 1 or 2 teaspoons of ground cinnamon.

Tahini is often associated with Hummus yet it is also a nutritious addition to sweet treats, especially if you have a nut allergy. I also use Tahini in salad dressings like in my Asian Style Coleslaw recipe.

 

 

Chicken and Mango Curry

by Leanne Foreman

This Chicken and Mango Curry is a favourite of mine and of many who have tried it! In fact, I have posted it again especially for my high school friend Kathy Joll (nee Nelson)! I recently took this dish to a school friends’ get together and Kathy and her husband asked me for the recipe.

This is a mild curry though the choice of your curry powder will ultimately determine the heat of the final dish. There is the addition of extra turmeric to give the dish a lovely yellow colour and to provide the health benefits of turmeric.

The mango makes this a slightly sweet curry so the kids should enjoy it. My big kid does!

For another mild chicken curry, try my Butter Chicken or Satay Chicken.

 

Crunchy Broccoli and Cauliflower Salad with Honey Yoghurt Dressing

by Leanne Foreman for Millen Farm

Small crunchy pieces of fresh broccoli and cauliflower are combined with a subtle honey yoghurt dressing to make this salad a welcome change to a leafy salad. I would never have thought raw broccoli and cauliflower could taste so good. In fact, I would not have considered it until I was asked to develop a recipe with these two vegetables. I was so pleasantly surprised and hope you will be too.

If you follow a vegan diet, simply use coconut yoghurt and exchange the honey with maple syrup.

If you have any leftover broccoli, try my Broccoli and Fennel Soup.

 

Coriander Salmon with Coconut-Tomato Salsa

by Mark Hyman, MD

This Coriander Salmon with Coconut-Tomato Salsa recipe and photo are courtesy of Mark Hyman, MD. It is from his book “Food: What the Heck Should I Cook?”

Dr. Hyman believes that “we all deserve vibrant health and happiness – and that we can get there using the real power of food”.

This is a complete meal of salmon, salsa, and vegetables! You can view more of Dr. Hyman’s recipes here!

If Salmon is a favourite of yours, you can also try my Honey Mustard Baked Salmon or Parmesan and Herb Crusted Salmon.

 

Shopping for Salmon

I’ll be honest, Wild Caught Salmon is now hard to find and very expensive if you do. An alternative would be to use another wild-caught fish.

Why wild-caught? Here is one doctor’s view on why we should avoid farmed fish.

5 Reasons Why You Should Avoid Farm-Raised Fish

Baked Jalapeño Poppers

by Leanne Foreman for Millen Farm

The story behind these Baked Jalapeño Poppers

Millen Farm gave me the challenge of developing a recipe for their crop of jalapeños. As I had never eaten a jalapeño, this challenge had me definitely outside of my comfort zone. I had assumed jalapeños were too spicy for my palate.

When I went to buy some, I saw a woman grabbing about a dozen. I had to ask her what she was about to make. “Jalapeño Poppers” was her reply. I had never heard of them but her description had me curious.

After a bit of research, I discovered that Jalapeño Poppers are a popular party appetizer in the USA. Fresh Jalapeños are filled with a herbed and spiced cheesy mixture, topped with crumbs, and then usually deep-fried. I never deep-fry anything, so I concentrated on developing my own baked version.

I was so very surprised at how delicious they were. Yes spicy, but tasty without being too hot. My beloved was also totally impressed.

Make up a batch for the next barbeque or the next time a crowd is sitting down to watch a sporting match on television. I hope you find these Baked Jalapeño Poppers as hard to resist as we did, especially when served with homemade Aioli!

 

Dietary preferences

I try to give ingredient options in all of my recipes so that they can be adjusted according to dietary preferences.

For these Poppers to be grain-free choose the nut option, and for nut-free, choose the breadcrumbs (gluten-free if necessary). If you follow a vegetarian diet, these poppers will still taste good with the bacon left out.

 

Honey Mustard Roasted Brussel Sprouts

by Leanne Foreman

Forget the over boiled Brussel sprouts that Nana used to serve. This easy Honey Mustard Roasted Brussel Sprouts recipe will change your view on Brussel sprouts forever.

Ingredient Shopping for Honey Mustard Roasted Brussel Sprouts

When choosing fresh Brussel sprouts, look for bright green outer leaves and no browning on the stems.

For a Vegan version, choose maple syrup instead of honey.

Wholegrain Mustard can be substituted with Dijon Mustard.

Preparation Tips for Brussel Sprouts

When trimming the ends of the Brussel sprouts, trim the bare minimum if any at all. If too much is trimmed away the Brussel sprout will break apart into separate leaves.

If you want less cleaning up of the roasting tray, use a larger bowl for mixing everything together, then tip the coated Brussel sprouts into the roasting tray. This way you get less up the sides than when mixing in the roasting tray.

A heavy-based tray, like the enamelled cast iron one I have used, will help with faster browning. If you don’t have a heavy-based tray and the Brussel sprouts aren’t browned enough by the time they are tender enough, you can brown them under the grill for a very short time.

 

Banana Cake Smoothie

by Leanne Foreman

This Banana Cake Smoothie gets its better-than-average banana smoothie taste by the addition of other Banana Cake ingredients; namely cinnamon and walnuts. These ingredients make this smoothie nutritious as well as delicious.

Ingredient preferences:

This Banana Cake Smoothie recipe works just as well with whatever milk suits your dietary preference. Nut milk is a good choice if you prefer dairy-free, paleo, or a vegan diet. Oat milk works for dairy-free, nut-free, and vegan.

If you are using dairy, then the best quality milk would be one that is whole fat, and pasteurised but not homogenised – the less processing the better.

Ingredient Nutrition facts:

Bananas are a good source of potassium which helps to lower blood pressure, fibre which aids digestion, Vitamin C for a healthy immune system, and B6 that helps the body with stress. I’m sure you will agree that this very convenient fruit is quite a powerhouse of nutrition. FYI, rub the inside of a banana skin on your next bug bite and see if it reduces the inflammation. For more banana recipes try my Grain-free Banana Slab Cake or Jason Ford’s Paleo Pancakes with Berry Salsa.

According to an article at Food Matters, cinnamon prevents inflammation in the body, helps to regulate cholesterol levels, and is useful for lowering blood sugar levels.

Walnuts contain omega-3 fatty acid which is considered critical brain food. Studies have found that the omega -3 in walnuts may help to lower cholesterol. Walnuts also have good amounts of protein, fibre, and calcium.

Chia seeds are thrown in for even more protein, fibre, calcium, and omega-3. You can read more about the benefits of chia seeds here.

 

Vegan Creamy Coriander and Lime Dressing

by Leanne Foreman for Millen Farm

This super easy Vegan Creamy Coriander and Lime Dressing is also oil-free for those who want to avoid oil. It gives any salad a fresh-tasting lift while avoiding the additives that are in most store-bought dressings. It is particularly delicious as a condiment for my Spicy Zucchini Fritters.

If you don’t like coriander, then easily turn this dressing into a Mint and Lemon Dressing. Simply replace the coriander with fresh mint and the lime juice with lemon juice.

You can adjust the consistency from a thick dressing to an easy pour dressing (as shown in the photo) by adjusting the amount of water used.

 

Healing Beef Bone Broth

by Sherwood Rd Organic Meats

This bone broth recipe, courtesy of Sherwood Rd Organic Meats. makes it easy to make your own nutritious and healing bone broth instead of relying on the pre-packaged stocks and powders that are full of unnecessary additives.

Knuckles or marrow bones are recommended as the best to use for making this broth.

I actually cooked mine in a slow cooker. I left it cooking for 24 hours in order to extract as much goodness from the bones as possible. I now have 2-cup containers in my freezer ready for any recipe that asks for beef stock or broth like my Super Easy Slow Cooker Moroccan Beef or my Gluten Free Swedish Meatballs.

Kellie Foster from The Kitchn, asserts that “bone broth can be used for any type of cooking, just like you’d use stock or traditional broth, although it’s also wonderful for sipping warm”. See her article here if you want to know the difference between broth, stock, and bone broth. To summarize, bone broth is cooked the longest and is the most nutritious.

 

Raspberry and Rose Jellies

by Leanne Foreman

These pretty Raspberry and Rose Jellies are an enjoyable not-too-sweet treat that will provide you with the goodness of raspberries and gelatine. The jellies are sweetened with pure maple syrup or raw honey.

This recipe was inspired by a gelatine Turkish Delight recipe by the very lovely Scarlett Willson from Cultured Baby.

Another recipe that uses rosewater is my Thermo Cooker Turkish Delight Custard.

 

Super Easy Slow Cooker Moroccan Beef

by Leanne Foreman

For busy cooks, this Super Easy Slow Cooker Moroccan Beef is a flavoursome alternative to a usual boring beef casserole. The recipe perfectly combines the exotic flavours of Morocco with the sweetness of some dried fruit. I’m sure this Moroccan Beef recipe will become a favourite.

If you like the Moroccan combination of cinnamon, paprika, turmeric and cumin, then you may also like my Moroccan Carrot Salad.

 

Ingredients Shopping

The best cuts of beef for a long cooking casserole or stew are the cheaper and tougher cuts like Chuck (Blade), Shin, Brisket or Skirt steak.

A couple of equally delicious alternatives to the currants, sultanas or raisins are quartered dried apricots or dates.

When buying dried fruit I always look for sulphate free. Sulphites are added as a preservative or to retain the colour, especially in apricots. Sulphites have the ingredient list numbers of 221 to 227 and can cause respiratory or skin reactions. I personally get an itchy rash on my neck whenever I unknowingly eat anything containing sulphites.

I also search for dried fruit that doesn’t have “vegetable oil” in the ingredient list. This is often added to keep the fruit separated, however, the processing of vegetable oil makes it a product best to avoid if you are wanting to put the best ingredients into your body. To avoid these added “nasty” ingredients I stock up on organic dried fruit when it is on sale. I know the online shop at Changing Habits sells organic dates that naturally do not have sulphites or vegetable oil.

 

Cooking Tips

This Moroccan Beef recipe can also be cooked on the stovetop by sauteing the onions in a tablespoon of oil, adding the spices and then browning the meat before adding the liquid. Simmer on low for at least 2 hours before checking if the meat is tender. This method gives even more flavour but is not as convenient as simply putting all the ingredients in the slow cooker. If set to “low” the slow cooker can usually be left unattended overnight or during the day. Check the manufacturer’s instructions for your particular slow cooker.

Of course, sweet potato takes less time to cook than the beef. So, if you don’t want your sweet potato to be very soft, then add it halfway through the cooking time. Personally, I like the way the soft sweet potato starts to thicken the casserole. Stir gently if you want to keep the pieces in tack.

I usually serve any beef casserole with cooked spinach, green beans, Brussel sprouts, or zoodles (spiralized zucchini noodles). If you want something to mop up the yummy juices then try basmati, brown or cauliflower rice, or mashed potatoes.

 

Avocado and Pea Smash

by Leanne Foreman for Millen Farm

The brunch dish known as Avocado Toast has been transformed into the fancier and tastier Avocado and Pea Smash. Go from a boring to a brilliant breakfast or brunch with this impressive version of the humble Avocado Toast.

I have used homemade grain-free bread to make this dish also suitable for those avoiding grains or gluten.

If you are following a vegan diet, simply omit the feta or use a vegan version.

This recipe will feed two hungry people or if served with a poached egg, hash browns and salad, it will easily feed four.

 

Braised Red Cabbage

by Leanne Foreman

This easy Braised Red Cabbage recipe is the perfect accompaniment to roast beef or chicken. The addition of apple to the cabbage gives this dish a little sweetness.

I first discovered Braised Red Cabbage when I lived in Austria. I was immediately converted to this delicious side dish that I still use for roasted or braised meat.

For any leftover red cabbage, you could make Asian Style Coleslaw.

Eggplant and Tahini Dip

by Leanne Foreman for Millen Farm

This Eggplant and Tahini Dip is delicious paleo and keto-approved hummus that uses eggplant instead of chickpeas. You can also find a Pumpkin Hummus recipe here.

The recipe can also be Low FODMAP if you use garlic-infused oil and don’t eat more than one tablespoon of tahini in one day, which equates to a third of the whole amount of dip. This would be a lot, no matter how delicious it is.

If you don’t have an oven grill to char the eggplant skins, then use a barbeque grill.

 

Italian Zucchini Boats

Inspired by a recipe from Easy Budget Recipes

Do you want a spaghetti sauce recipe but without pasta as the base? Then these Italian Zucchini Boats are just the answer.

Zucchini is used as a “boat” to hold the pasta sauce. They are then topped with freshly grated Mozzarella cheese that melts and browns in the oven. Yum!

This recipe was inspired by the girls at Easy Budget Recipes. I saw the recipe on their Instagram feed and thought it was a great way to use zucchini.

 

Ingredient Shopping

Passata is sold in tall bottles rather than in tins. It is an uncooked tomato puree devoid of any additives – just 100% tomatoes. Some have citric acid added but I avoid those brands. It is very smooth because the tomato skins and seeds have been strained away.

A prepackaged Dried Italian Herbs mix can be substituted with 1 teaspoon in total of your favourite mix of any or all of the following dried herbs – oregano, rosemary, parsley, thyme, basil, and sage. Of course, you can add more to suit your taste.

Note that “Italian Herbs” is different from “Italian Seasoning”. You can use it as a substitute however you may have to cut back on the other seasonings – salt, garlic, etc.

Mozzarella Cheese seems to come in many forms. In Italy, I discovered that mozzarella is more soft and white, and traditionally made from buffalo milk; what we call fresh mozzarella or the smaller bocconcini here in Australia. It was definitely not found pre-shredded in a zip lock packet.

For this recipe, I grate the Mozzarella from a firmer more yellow Mozzarella block, ball or “pear” because it:

  1. Does not have the anti-caking agent that is often added to the pre-shredded mozzarella
  2. Is often cheaper
  3. Seems to melt better
  4. Tastes better

Marinated Roasted Eggplant

by Leanne Foreman for Millen Farm

The lemon and herbs help this Marinated Roasted Eggplant go so well in an Italian panino (sandwich), or as a side dish for a picnic lunch. One of my friends, who usually doesn’t like eggplant, likes it heated up as a side dish with Roast Chicken.

This recipe is the first of the year for Millen Farm, where I am now volunteering as the recipe developer for the beautiful organic foods in season.

 

Ingredients

Globe eggplants are usually big, black, and bulbous like a light globe. They should be firm and shiny with a green, not shrivelled, stem.

Lemon juice can be substituted with Apple Cider vinegar for a stronger pickled flavour.

Thyme can be replaced with oregano leaves.

I have used mild green chillies, however, the choice is yours as to whether you prefer it hotter. Red chillies give a pleasing colour contrast.

 

Cooking Tips

Instead of roasting in the oven the eggplant can also be pan-fried on the stovetop or barbequed on a grill. In fact, the grill lines make this a more attractive dish.

 

Seed Crackers

by Candice Bauer from BARE by Bauer

Seed Crackers are now popular for those who are trying to avoid grains. These are also dairy, egg, and nut free.

This easy recipe is courtesy of the delightful Candice Bauer. Candice, and her equally delightful husband Matt, have a natural skincare company BARE by Bauer, so it makes sense that she cooks real, whole food that will also nourish the skin from the inside out.

If you are looking for a dip recipe to serve with these crackers, try Leah Follet’s Beetroot Dip (pictured below), Rowena Jayne’s Olive Tapenade, or my Basil and Pepita Pesto or Pumpkin Hummus.

Cooking Tips

These crackers are flavoured with rosemary and smoked paprika, however, you can easily substitute these with your favourite herbs or spices. Turmeric works really well.

If you want to use a rolling pin instead of pressing the mixture into the tray, you may find your rolling pin too big to avoid the tray’s edges. If this is the case, then use a glass jar as a rolling pin.

Instead of scoring the mixture into squares or triangles, Candice likes to make it even easier by simply breaking the cooked mixture into rustic looking pieces.

The crackers are left in the oven to cool in order to help them dry out a little more.

 

Cream of Sweet Potato and Ginger Soup

by Chef Matthew McTigue from El Tovar Hotel Restaurant

I am excited to include this Cream of Sweet Potato and Ginger Soup recipe in my collection. It holds very fond memories of my recent vacation to the Grand Canyon. Imagine eating dinner while watching the warm smile of the sunset putting the Canyon gently to sleep after a long hot day.

This Soup recipe comes from the historic El Tovar Hotel restaurant, which is located on the rim of the majestic Grand Canyon.

The first mouthful of this lovely soup had me wanting more. So much so, I was reluctant to share with my dinner companion, and we always share. I’m thrilled that Executive Chef Matthew McTigue was kind enough to pass it onto me.

The ginger provides a subtle warming flavour that is a delightful variation of traditional Sweet Potato Soup.

If you have a lot of sweet potatoes you could also make the Pumpkin Hummus recipe and substitute the pumpkin with sweet potato.

 

Nutritional Information

Sweet potatoes are a good source of

  • Beta carotene, which your body converts into vitamin A. Vitamin A is necessary for eye and skin health. Since Vitamin A is fat-soluble, the cream in the recipe will help its absorption.
  • Vitamin C, which is an antioxidant that helps prevent cellular damage. It also supports the immune system.
  • Potassium, which helps to regulate blood pressure.
  • Resistant starch, which is a fibre like substance that your body can’t digest, however, it is needed to feed your gut-friendly bacteria.

 

Rhubarb and Strawberry Crumble

by Leanne Foreman

This easy crumble recipe perfectly combines the tartness of rhubarb with the sweetness of strawberries. The crumble has a dairy-free and gluten-free option.

For an alternate crumble, click here for a Pear Blueberry Quinoa Crumble adapted from a recipe contributed by Louise Keats.

This is the first recipe that I have developed for Millen Farm. This farm is designed to support the production of locally grown organic fruit and vegetables. It is run by the community for the community. I have just volunteered as the recipe developer, so you will see these recipes regularly amongst my usual recipes.

 

6-Spice Chicken Wings

by Kirsty Wirth from Kultered Wellness

This spicy chicken wing recipe is courtesy of the lovely Kirsty Wirth from Kultured Wellness!

Kirsty is an expert on gut health and has co-authored a recipe book, Gutlicious, that is full of great recipes to help introduce and maintain good gut bacteria.

There is an incredible amount of emerging research that affirms that a healthy gut microbiome is necessary for the health of the body and brain.

Cooking Tips

The cooking time stated is the minimum to cook the chicken wings to the juicy stage. Of course, oven variations and the size of the wings will have an influence on the length of the cooking time. You will know they are cooked when you insert a cooking skewer in the thickest part and the juices run clear.

If you want crispier wings, then cook longer and/or turn the temperature up to 200 degrees Celsius (400 Fahrenheit).

For another oven-roasted chicken recipe, try my 4 Ingredient Roast Chicken.

 

Thick Hot Chocolate (Cioccolata Densa)

by Leanne Foreman

When I lived in Italy for a time, I became a hot chocolate junkie. The Italian hot chocolate is so deliciously thick and decadent. Be warned, you only need a small amount to get your chocolate fix, especially if you add the grated chocolate. It is almost like drinking chocolate pudding.

You will notice in the recipe that I have given a few ingredient choices in order to cater to as many dietary preferences as possible.

If you are a chocolate fan, you might also like my Raw Dark Chocolate, Easy Chocolate Mousse, or the Double Chocolate Mug Cake recipe.

 

Fresh Pea and Broccoli Soup

by Leanne Foreman

If you want your family to eat more broccoli, then try this Fresh Pea and Broccoli Soup. The sweetness of the peas mostly disguises the taste of the broccoli.

You could gradually introduce this soup by firstly cooking my Fresh Pea Soup, then this Fresh Pea and Broccoli Soup, then perhaps they will try my Broccoli and Fennel Soup. The more greens in the diet, the better!

For the little ones, add a bit more of the powdered greens and name it “Hulk Soup”! Powdered greens are found in the health food stores and in most supermarkets now. They are usually a mix of spirulina, alfalfa, barley grass, etc. They give an extra boost of the all-important minerals found in natural green foods.

 

Vitamin C Gummies

by Scarlett Willson from Cultured Baby

In Australia, winter is fast approaching and these Gummies, by the lovely Scarlett Willson from Cultured Baby, are a perfect treat to discourage any colds.

They are packed with the goodness of fresh orange juice, raw honey, vitamin C, gelatine and a bit of turmeric for good measure.

The kids, big and small, will love them! They may also like Chocolate Gummies or Turmeric Latte Gummies.

Chicken Liver and Orange Pate

by Leanne Foreman

A smooth and delicious pate with the flavour of orange to make it extra special! It is sure to impress at your next picnic or gathering.

Pate traditionally has butter, however the dairy-free option using coconut oil tastes just as good.

This pate recipe is enough for two ramekins (or three if they are small). I use one and the other I freeze for later.

 

Roasted Cauliflower with Hazelnuts and Leeks

by Cathy Meness from Living Lekker

I’ll be honest, I’ve never been a total fan of cauliflower. I never quite knew what to do with one except for adding a cheese sauce like my mum use to. That is until I tried this dish from Cathy Meness at www.livinglekker.com.

Adding some hazelnuts and leeks turns boring cauliflower into a brilliant side dish. This roasted version is sure to surprise you.

As a side dish, this recipe would serve four people. What you see in the photo is half of what it makes and I ate the whole plateful for lunch!! I’ve obviously changed my mind about cauliflower!

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