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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Super Easy Carob Freezer Fudge

by Leanne Foreman for The Australian Carob Company

This Super Easy Carob Freezer Fudge is a healthier and quicker version of the typical refined sugar laden fudge. It is so easy that kids can make it. There are only four main ingredients and a half cup measure of each.

The freezer fudge can be set in silicon ice cube trays or in a greased or lined glass square dish and cut into squares when set. 

I made the batch in the photo using Roasted Carob Powder. I buy it from the health food store or online. For other carob recipes go here.

If you can’t easily find Carob powder, use cacao or cocoa powder.

If you want another more truffle-like freezer fudge, check out the Chocolate Cashew Truffles recipe.

Spinach Hummus

by Leanne Foreman

Spinach Hummus takes plain hummus to the next level of taste and colour.

I’m sure this quick and simple recipe will be a hit at your next gathering as it was at our last party.

If spinach is not your favourite then try my Pumpkin Hummus recipe.

Orange Spiced Hot Chocolate

by Leanne Foreman

Is hot chocolate becoming boring? Then try this Orange Spiced Hot Chocolate for a welcomed change. The winning combination of chocolate and orange is taken to the next level with the warming spices of cinnamon and ginger.

If you want another alternative to hot chocolate then try a Matcha Latte.

Homemade Pumpkin Pie Spice

by Leanne Foreman

Tis the season of adding pumpkin pie spice to pies, lattes, smoothies, oatmeal and muffins. If you live outside of the USA or Canada, you may find it difficult to find a jar of Pumpkin Pie Spice in the spice section of the store. No problem! Here is a homemade version.

If you don’t have Allspice, you can replace it with a teaspoon more of cinnamon.

The amount in the jar in the photo is double this recipe as I use it for my Pumpkin Pie Spiced Chia Pudding, Pumpkin Pie Oat Porridge, and Pumpkin Pie Baked Oatmeal.

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.

 

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

 

Slow Cooker Spiced Beef Cheeks

Adapted from a recipe by Vered DeLeeuw

This Spiced Beef 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.

This Beef Cheeks recipe is adapted from a recipe by Vered Deleeuw. See the original recipe here.

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.

 

Allergy-Friendly Gingerbread People

by Leanne Foreman

Are you looking for some Christmas Gingerbread for your kids with allergies. Look no further as this easy Gingerbread People recipe is egg free, nut free, dairy free and grain free.

This is just one of the recipes in the 2022 edition of my Christmas Treats recipe eBook. It is my Christmas gift to you, so grab a copy before 30th December. You can also get 50% off any of the other recipe ebooks with the code 50off.

Ingredient Notes on Allergy-Friendly Gingerbread People

The star of this recipe is Cassava flour. It is made from the whole tapioca root and is my favourite grain substitute for baking. It can now be found at most health food stores. It isn’t cheap but is less expensive than almond flour.

If you love the taste of ginger the way I do then up the ginger to 3 tablespoons. Even my pre teen and teen nephews like the extra ginger.

I choose organic cooking molasses to avoid the glyphosate used during the production of sugarcane.

 

Creamy Sweet Potato and Ginger Soup with Seed and Herb Gremolata

by Leanne Foreman

The addition of fresh ginger gives a normal Sweet Potato Soup an extra boost of flavour and nutrition. The seed and herb gremolata topping adds colour, texture, flavour, and some protein.

Another soup on this website that uses Sweet Potato is the Cream of Sweet Potato and Ginger Soup by Executive Chef Matthew McTigue of the El Tovar Hotel restaurant located on the rim of the Grand Canyon. It is a little different because Chef McTigue uses powdered ginger instead of fresh. Both are delicious!

 

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.

 

 

Pumpkin Pie Baked Oatmeal

by Leanne Foreman

This Pumpkin Pie Baked Oatmeal recipe is a fun, delicious and nutritious way to enjoy oatmeal during Halloween or Thanksgiving. Actually, why not enjoy this oatmeal breakfast any time of the year?

If I’m not making this as part of Halloween fun, I use a 20x 20 cm/8×8 inch square pan. I like it warm or cold so I keep it in the fridge as a great standby for breakfast or lunch. Try popping some in a small container for lunch for the kids.

It’s good any time of the year!

 

Ingredients

Pumpkin Pie Spice is easily available in the USA and Canada. For those of us who live elsewhere, get a Homemade Pumpkin Pie Spice recipe here or substitute Mixed Spice or Ground Cinnamon.

Ensure your maple syrup is pure maple syrup and not mixed with sugar syrup and flavouring.

Why salt in a sweet recipe? Because a little salt actually brings out the sweetness. I use pink or sea salt.

The mashed pumpkin can be leftovers from baking, boiling or steaming pumpkin. If you use steamed or boiled pumpkin the mixture will be a little more moist than if using baked pumpkin, so take your pick as to which method suits you best.

I didn’t have any leftover mashed pumpkin on hand so I cut a whole pumpkin into cubes. Half I steamed to use in this recipe and the other half I baked to use in salads for the week. Any leftover pumpkin, whether baked, steamed or boiled, can be used to make my Pumpkin Hummus, Pumpkin Pie Oat Porridge, or the Pumpkin Pie Spiced Chia Pudding which is a really fun one for Halloween.

Another optional add-in besides the nuts or dried fruit is 1/4 cup or more of dark chocolate chips. Just ensure they are quality chocolate chips that use cocoa butter and not cheap and nasty vegetable oil.

Nutrition

This Pumpkin Pie Baked Oatmeal has the main food groups covered – oats for carbohydrates, eggs and nuts for protein, and banana and pumpkin for fruit and vegetables.

To make this recipe low FODMAP friendly, use a Japanese pumpkin for the pumpkin puree rather than a Butternut pumpkin, and maple syrup, not honey.

Decorating

To decorate with a pumpkin face,

  1. Find a pattern online (I used Canva) or you can go here or here for some inspiration all in one place.
  2. Print it and use it as a stencil by cutting out the eyes, nose and mouth.
  3. Once the Pumpkin Pie Baked Oatmeal is cool, use a paste of cacao powder and honey or maple syrup and paint it over the stencil using a pastry brush.
  4. Carefully lift the stencil away to reveal the pumpkin pie face.

For Pumpkin face inspiration, choose from the two pdf booklets below.

 

  

 

Pumpkin Pie Spiced Chia Pudding

by Leanne Foreman

This Pumpkin Pie Spiced Chia Pudding is a fun treat for a Halloween breakfast or dessert!

Preparation Hints:

Step 1 – For the faces, I painstakingly cut out shapes from chalkboard stickers. I wish I’d been able to find my glass window paints as that would have been so much easier. Don’t try to stick on or paint on the glass once the pudding is inside, as the condensation from the cold pudding will prevent any adhesion. For Pumpkin face inspiration, choose from the two pdf booklets below.

 

  

Step 2 – Use your choice of nut, seed, organic soy, or dairy milk to suit your particular diet preferences. For a richer pudding, use coconut or dairy cream.

This is a fairly standard pumpkin pie spice mixture, however, it can easily be adjusted according to taste. For example, as I find nutmeg quite strong I would use half the amount stated. The amount of cinnamon can easily be doubled if cinnamon is a favourite spice of yours. For making a larger amount of Pumpkin Pie Spice to use later, find a recipe here.

Step 3 – Black chia seeds would also work well, as long as you don’t mind the orange colour being less vibrant.

Step 4 – These serving glasses are recycled from Chocolate Pudding Cups bought at Aldi, though I’m sure you can come up with something equally as inventive.

Step 5 – The dark chocolate used for the hair could be replaced with raw cacao nibs or crumbled homemade chocolate biscuits.

Enjoy the fun and please send me a photo of your creation!

 

 

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.

 

 

Kohlrabi and Carrot Salad

by Leanne Foreman

Kohlrabi is back in trend but is often overlooked. This salad uses the slightly sweet and peppery taste of Kohlrabi to complement the sweetness of the carrot. The sweet citrus dressing is the perfect finish.

Kohlrabi (photo by Johnathon Kemper)

 

If you are looking for another salad with grated carrot, try my Beetroot and Carrot Salad with Ginger and Lime Dressing, Moroccan Salad, or Asian Style Coleslaw. To find other easy read salad recipes, choose “Salads” as the category option on the Recipe Page.

 

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.

 

Gluten-free Zucchini and Corn Fritters

by Leanne Foreman for Millen Farm

These Zucchini and Corn Fritters are perfect for a healthy breakfast or lunch. Fritters are a really delicious way to add more vegetables into your diet.

If you have leftover zucchini you could make my Zucchini Muffins or Zucchini Salad.

Using buckwheat flour makes these fritters gluten-free. To make them Paleo, use Cassava flour instead of Buckwheat. Cassava flour is sold at most health food stores.

 

Whatever-is-left-in-the-fridge Korean Fried Rice

by Leanne Foreman

Korean Fried Rice is the Korean alternate to the well-known Chinese Fried Rice. The addition of Kimchi is what makes this version so unique. So, if you have a bottle of Kimchi at the back of the fridge that you don’t know what to do with? Here is the answer!

This dish has become a lunch favourite in my household for the following reasons:

1. The Kimchi gives it much more flavour compared to the usual fried rice.
2. It is one way to use some of the contents of the two large jars that my Kimchi recipe makes.
3. It is the perfect way to use up all the vegetables left in the fridge at the end of the week.
4. It uses up the rice that is usually leftover from a curry made during the week.
5. It helps me to eat more vegetables and reduce our food waste.

Korean Fried Rice Cooking Tips

The ingredients and measurements of the vegetables are just a guide. Add as little or as much of the vegetables that you have in the fridge. If you don’t have any fresh vegetables, then frozen work just as well. I have started to make this dish with more vegetables in it than rice. So delicious and nutritious!

For more protein add a small can of tuna, some nitrate-free bacon, or some chopped-up chicken pieces. The tuna can be added with the rice, and the bacon or chicken can be cooked separately or before the vegetables.

If you want more saltiness, add more tamari.

The overall spiciness of this dish will have a lot to do with the spiciness of your kimchi. For more spiciness, add some kimchi juice or some gochujang (Korean red pepper paste).

Korean Fried Rice Ingredients

If you can wait a couple of weeks for the Kimchi to ferment, go here for my Cabbage and Carrot Kimchi recipe. If you decide to buy rather than make the Kimchi, it can be easily found in the fridge section of a health food store. In the supermarket, look for it in the fridge alongside refrigerated vegan foods, or in the International, Bottled Vegetable, or Natural/Health Food sections. The leftover Kimchi can be added to salads, sandwiches, burgers, and sushi, or served as a side for a cooked breakfast.

Once, Tamari Sauce was to the Japanese, as Soy Sauce is to the Chinese. Now, soy sauce is common in Japan and all Asian countries. Because of the way the soybeans are fermented, tamari is smoother, richer, and less salty tasting than soy. I use tamari instead of soy sauce because it is usually gluten-free and easier to get an organic version. I prefer organic because soybeans are now often genetically modified to resist the herbicide glyphosate (think Zero and Roundup). The use of glyphosate makes harvesting the beans easier. Unfortunately, this chemical does not make it easy for our beneficial gut flora to survive.

I like using brown rice wherever possible, whereas my husband is partial to white rice. For white rice we use long grain basmati as it has a lower glycemic index, that is, it doesn’t cause our sugar levels to spike as rapidly as jasmine rice. As a further note, cooked white rice that has been allowed to cool is a good prebiotic (food for our beneficial gut flora).

In this Korean Fried Rice recipe, and any other fried rice recipe, using cooked rice that has been sitting in a container in the fridge for at least a day prevents the rice from clumping together because of too much moisture.

 

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.

 

Madras Beef Curry

by Leanne Foreman

Forget packet or bottled Madras spice mixes! Cook this well-known Madras Curry from scratch! It is made more simple for you by using the same measure for most of the spices.

Madras Curry Ingredients Shopping

This may look like a long list of spices, however, once you start cooking from scratch you will find that your spice collection will naturally increase. I use these spices over and over. See the recipe for my Super Easy Slow Cooker Moroccan Beef.

Skirt or chuck steaks are cuts of meat suitable for stewing. Stewing requires a long, slow, moist method of cooking in order to break down the muscles fibres of these cheaper cuts of meat. Each country has its own unique names for stewing cuts of meat. If you can’t find “chuck” or “skirt” then look for “flank”, “blade”, or “round”. These are all suitable for the stewing method used in this Madras Beef Curry recipe.

If you use Stock or Broth powder to add more flavour, for the sake of the health of you and your family, avoid the stock cubes that have MSG disguised as “yeast extract”.  I use a premium powdered bone broth from Broth of Life.

Tomato Passata is a bottled tomato puree. I always have a bottle or two on hand to add extra nutrition and flavour to a number of dishes such as my Italian Zucchini Boats. Passata is also my secret ingredient for making more flavourful and moist taco meat.

Cooking Tips

In order to cater for different pots and stovetops, I have been generous with the amount of liquid used. If you like curry with a thicker consistency, simply remove the lid after an hour of cooking. Keep checking that it doesn’t get too thick.

 

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.

 

Grain-free Chocolate Celebration Cake

Adapted from a recipe by Tania Hubbard

A beautifully moist celebration cake that will delight everyone, especially your paleo and coeliac guests. This celebration cake is adapted from the famous Chocolate Chia Seed Cake recipe by Tania Hubbard. Another of my favourite cakes is Tania’s Date, Cinnamon and Rosemary Cake.

This recipe has been doubled to make two layers that will sandwich together. If a single layer is your preference, simply halve the ingredient amounts and use one tin.

Celebration Cake Decorating Tips

To decorate this cake, firstly I coated it with a mixture of 1/4 cup softened coconut oil, 1/4 cup honey, 1/2 cup or more of cacao powder, and 1 tsp of vanilla extract. I kept adding cacao powder until I got the spreadable consistency I needed.

Then I used chocolate chards made by melting a good quality dark chocolate, spreading it on a layer of baking paper, covering with a second piece of paper, rolling up to a sausage width, then letting it set in the fridge or freezer. Once set I gently pulled the two pieces of paper apart to release the chards. Go here for the video that I used as a reference. If you don’t own an offset spatula then use a rolling pin as was done here. I made my chocolate layer for the shards a little thicker than normal and rolled the baking paper not so tightly as I wanted sturdy chards that would survive the transport of the cake. I used a little melted chocolate to attach the shards.

I then used strawberry halves alternated with fresh bay leaves around the top edge.

Finally, I sprinkled with a dusting of cacao powder (mainly to cover an imperfection that was in the centre of the cake. 🙂

Cherry and Hemp Seed Brekkie Bake

Adapted from a recipe by Fiona from Real Food Pathway

A brekkie bake is perfect to have on hand for breakfast, a snack, or for a lunch box addition. To make it extra special, serve with a dollop of thick plain yoghurt and a sprinkle of cinnamon.

If you like oats but don’t like the idea of a brekkie bake then try my Peanut Butter Cup Overnight Oats.

Cooking Tips for Brekkie Bake

The original recipe from Fiona @realfoodpathway on Instagram uses pears. I have used cherries however I am sure raspberries, blueberries, or chopped up apple would work equally as well.

I have used an ovenproof glass pyrex storing dish as my baking dish. The cooking time will vary according to your type of dish so check after 30 minutes to see if it is firm enough to slice.

Ingredients for Brekkie Bake

This recipe needs “rolled” or “traditional” oats. Please don’t try to substitute “steel cut” or “quick” oats,  Sometimes you see a package labelled “gluten-free oats”. Even oats that have been processed in a gluten-free factory still have their own gluten-like protein. Some coeliacs can tolerate this gluten-like protein while others can’t.

Hemp seeds are beneficial because of their high content of Omega-3 fatty acids. These fatty acids can reduce inflammation and heart disease.

If you want to turn this into a Christmas version and can’t get Mixed Spice, find an empty jar and make your own simple version by combining:

1 tablespoon cinnamon

1/2 tablespoon allspice (pimento)

1/2 tablespoon nutmeg

 

 

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.

 

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.

 

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.

 

Spicy Zucchini Fritters

by Leanne Foreman

The addition of cumin, paprika, and extra black pepper make these Spicy Zucchini Fritters are a spicier version of my Zucchini and Corn Fritters.

Both recipes are perfect for breakfast, brunch, and lunch. They are also a tasty way to get more vegetables into the diet.

If you have leftover zucchini you could make my Zucchini Muffins or Zucchini Salad.

 

Ingredients shopping for Spicy Zucchini Fritters

A few years ago we were being told that extra virgin olive oil should not be used for shallow frying because it burnt too easily. Now it seems to have received the tick of approval again. Though it is worth keeping the temperature down to below the smoke point. A lot will depend on the temperature of your particular stovetop and the olives that the oil came from. I was told by a local producer and seller of fine olive oil that certain olives produce oil with a higher smoke point. Other producers must have realised the advantage of this as I have noticed in my local supermarket that there is now a high heat resistant extra virgin olive oil for sale.

To ensure the best quality eggs from the happiest chickens, reach for “organic” eggs. Their price is coming down as more and more consumers insist on a better nutritional quality of their eggs as well as a better quality of life for the chickens who lay them.

I am still amazed at how much confusion there is around green onions. In my home state of Queensland, Australia they are called “shallots”, whereas in most parts of the USA they are called “scallions”. I have also seen them called “spring onions”! Go here for a good article from My Food Bank on the difference between shallots, green onions, scallions and spring onions.

If coriander (cilantro) is not your favourite herb, then use parsley or basil as a substitute.

The choice of flour is dependant on your diet preference. If you follow a Paleo diet then Cassava flour is an excellent choice. If you prefer gluten-free flour then cassava flour also works or use your favourite GF flour mix or buckwheat flour. Be aware that most store-bought gluten-free flour is often highly refined and contains other additives besides flour.

These fritters are elevated to a whole new level of taste when served with my Creamy Coriander and Lime Dressing. Get the ingredients list from here.

 

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.

 

Grain-free Christmas Pudding Mug Cake

by Leanne Foreman

This Grain-free Christmas Pudding Mug Cake is a great recipe to have on hand if paleo or gluten-free guests turn up to your Christmas gathering.

It is also quickly made if you want to have your own grain-free Christmas pudding alternative. This is what I am doing, as my diet is now gluten-free.

If Christmas Spices aren’t your favourite flavour, then try my Grain-free Double Chocolate Mug Cake recipe.

 

Cooking Tips

If you can’t get Mixed Spice, find an empty jar and make your own simple version by combining:

1 tablespoon cinnamon

1/2 tablespoon allspice (pimento)

1/2 tablespoon nutmeg

 

Other ingredients you may like to add to the pudding to vary the flavour:

1 TBS coarsely chopped nuts,

1/2 tsp vanilla extract,

1/2 tsp orange zest, and/or

pinch cloves

 

Nutritional Information

If you are interested, I am now gluten-free for the following reasons:

  • I find that if I omit gluten from my diet then my arthritis symptoms subside. Arthritis can be due to inflammation in the body and obviously, gluten seems to inflame my body in some way.
  • I want to avoid commercially grown wheat, as so much is now sprayed with glyphosate (aka. Zero or Roundup) before harvesting. Trace amounts of glyphosate remain in the wheat and I don’t want to ingest even trace amounts of a herbicide that can interfere with the delicate balance my gut flora. Click here if you want to read more about it.

As sugar cane can also be sprayed with glyphosate, I search for organic molasses and rapadura (unrefined cane sugar aka jaggery or panela).

 

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.

 

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.

 

Quick Blender Aioli

by Leanne Foreman

Avoid the additives found in store bought aioli and easily make your own with a stick/immersion blender. This aioli is wonderfully creamy and so delicious with sweet potato fries, in a salad dressing or as a dip for raw vegetable sticks.

There are two culinary distinctions between aioli and mayonnaise. The first is that aioli contains garlic, and the second, is that aioli is made with extra virgin olive oil rather than a lighter tasting oil that is usually favoured for mayonnaise.

 

Ingredients information for Aioli

There has been some controversy about the purity of oils labelled “extra virgin”. An article in the Sydney Morning Herald stated that, “the global industry has been rocked by a series of scandals, with a recent US 60 Minutes segment revealing up to 80 per cent of extra virgin olive oil sold in America did not meet legal grades because they have been adulterated with cheap sunflower or canola oil, or are a different oil altogether – scented and coloured with “a few drops of chlorophyll”.”

To avoid this, I source locally produced olive oil. If you live in Australia, click here for a great article written by Choice Magazine. It even covers how to store and cook with extra virgin olive oil. Basically, store it in a cool dark place and use it within six months. When using extra virgin olive oil for cooking, I don’t use temperatures over 180 degrees C (350 F).

I also use extra virgin olive oil in the Date, Cinnamon and Rosemary Cake. This is actually my favourite cake recipe.

 

Preparation Tips for Aioli

I have used a wide-mouthed “Ball” preserving jar but if you don’t have something similar, try to find a tall narrow container.

 

This is how the mixture will look when it starts to cream. From this point, you slowly raise the stick blender up the jar as it mixes.

If by chance the aioli won’t cream together or separates, simply add 2 teaspoons of boiling water and remix with the stick blender. I know first-hand that this works. I was impatient and didn’t want to wait for my eggs to reach room temperature so had to use this rescue method myself.

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.

 

Shakshuka Poached Eggs

by Leanne Foreman

Shakshuka is a tasty and hearty dish of eggs poached in a spicy tomato base.

It is popular in the Middle East and North Africa and is rapidly becoming a popular breakfast in trendy cafes.

Shakshuka is so easy to make at home and I’m sure you won’t be disappointed. It makes an excellent Sunday brunch!

 

Cooking Tips

I realise that coriander (cilantro) is either loved or hated. If you are a hater, then you can leave it out without sacrificing the overall enjoyment of this dish.

If you are not a fan of capsicum (bell pepper), you can either use half of each or just the sweeter red capsicum or simply leave it out altogether.

For a Paleo or Dairy Free version, omit the feta. For Vegetarian, use vegetable stock powder instead of the broth powder.

If you don’t use the broth or vegetable stock powder in step 5, you will probably want to add some salt and pepper in step 6.

For the feta, I use goat’s feta as a special treat.

 

Nutritional Information

It is difficult to get a broth or stock powder that doesn’t have fillers or added “nasties”! If you want to get the lowdown on purchased stock in general, click on this article from Additive Free Kids to read about the sneaky tactics to watch out for when buying additive-free stock/bone broth. I personally use the Vegetable Stock Powder or Broth Powder from Broth of Life.

 

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.

Honey Soy Noodle Soup

by Little Acre Mushrooms

An easy asian noodle soup by Little Acre Mushrooms using oyster mushrooms, bok choy and either ramen or gluten-free soba noodles.

For other asian style recipes try my Asian Style Coleslaw, Thai Coconut Chicken Soup or Vegan Pad Thai Salad.

 

Ingredient information

Oyster Mushrooms have a fluted cap that resembles an oyster shell. They have a mild nutty flavour and are usually a creamy beige or pink in colour. However, since I live Queensland, Australia, I have used the Queensland Gold variety that I actually grew myself using a growing kit from Little Acre Mushrooms.

Choose mushrooms that have a dry surface and free of brown spots. Store them in a brown paper bag in the lowest section of the refrigerator. They don’t need washing; simply wipe any dirt away with a damp cloth before cooking.

Bok Choy, a.k.a. Pak Choy, Bok Choi, Chinese White Cabbage, has a sweet cabbage flavour and both the green and white parts are edible raw or cooked.

Ramen Noodles are made from wheat, whereas Soba Noodles are made from buckwheat so are therefore gluten-free.

 

Cooking Hints

If you are using the boiled egg, the egg can be cooked in the noodle water by adding them for the last 4 or 5 minutes for soft boiled.  Remove them with a slotted spoon and plunge into some cold water to make them easier to peel.

Another way is to crack the eggs into the simmering broth once the bok choy is added. Cover with a lid to help it cook quickly. Have a look here for inspiration!

 

Honeyed Yoghurt Panna Cotta

by Leanne Foreman

In Australia and most of the world, this Sunday is Mother’s Day! Why not surprise Mum with a breakfast dessert of Honeyed Yoghurt Panna Cotta.

The literal meaning of Panna Cotta is “cream cooked”. This stray from the traditional Panna Cotta is light and refreshing because it uses yoghurt instead of cream. This is the easiest Panna Cotta recipe around.

Make it the night before then top with fruit and nuts for a very special breakfast treat, or decorate with flowers for a pretty evening dessert.

 

Cooking tips

Step 1 

When measuring the gelatine, take care that the teaspoon is level or under rather than over, otherwise the Panna Cotta will set too well and end up almost rubbery.

Step 2

“Blooming” allows the gelatine granules to absorb water to the centre of the granule so that it can dissolve properly. If heat is applied before this happens the mixture ends up grainy.

Step 3

Here I use a low heat, continually stir, and test the mixture periodically between my figures until I can’t feel any granules. The mixture should not get too hot to the feel so this is a good way to also prevent the mixture from boiling.

Step 4

You can use glass serving dishes or even water glasses to pour the mixture into. I used 6 small dishes bought at Ikea. This allows room for a fruit and nut topping if served as a breakfast dish.

Step 5

I prepare this in the morning for a nighttime dessert or at night for a special breakfast. If you leave them any longer than 12 hours in the refrigerator, then covering will prevent them drying out.

Step 6

If I am using this Panna Cotta for dessert, I decorate with flowers. I have dianthus, marigolds, and geraniums growing in my garden for this very purpose. Here I have used dianthus and geranium petals. I wouldn’t use commercially grown flowers as I can’t be sure they haven’t been sprayed with insecticide.

For breakfast I will decorate with fresh or frozen fruit and chopped nuts. For a special breakfast I add flowers as well.

 

Shopping hints

Gelatine

For the best quality gelatine buy organic or at least make sure it is sourced from grass fed animals and free of sulphites. Sulphites are used as a preservative and some people are sensitive to them. I am – I develop an itchy rash that starts on my neck. According to the App “The Chemical Maze“, in others it can cause bloating, worsen asthma, destroy vitamin B1, cause lung and skin irritations, etc. If you want to read more about sulphite sensitivities you can start with this article on the Australian Society of Clinical Immunology and Allergy website.

I buy gelatine from the Changing Habits store in Australia, however simply google “buy organic gelatine” for your area.

You can also use the gelatine for Turmeric Latte Jellies or Chocolate Gummies

Yoghurt

Choose a good quality yoghurt that does not have thickeners or other additives.

Forget the low fat versions. We need the fat to utilise the vitamin A in the yoghurt as vitamin A is fat soluble.

 

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.

 

Thai Coconut Chicken Soup (Tom Kha Gai)

Adapted from a recipe from The Spirit House Restaurant

Tom Kha Gai is a coconut milk based Thai soup that has the delicate infused flavours of galangal, lemon grass and kaffir lime leaves. “Tom” means to boil, “Kha” means galangal and “Gai” means chicken.

This soup is my all-time favourite. Whenever I have a dinner party, this is the soup I serve and it never fails to impress. I don’t know why I don’t cook it more often, as it is quick and easy to prepare once all the ingredients are on hand.

[Read more…]

Gluten-free Blue Pancakes

by Karen Insignares from Saving Flavors

This pancake recipe and the beautiful accompanying photo are courtesy of the lovely Karen Insignares from Saving Flavors. Karen develops recipes that save time and money while still being full of “flavor”.

Thanks to the addition of blueberries, these fabulous natural blue coloured pancakes are sure to excite the kids. They also have the advantage of being gluten-free so that they can be enjoyed by more people.

Oats and Gluten

Did you know that oats are actually gluten-free? However, they are often processed in the same place as wheat, barley and rye. Therefore, they end up becoming contaminated by those gluten containing grains. There are oats that are labelled “gluten-free”, however Coeliac Australia advises that it is best to avoid oats if you are a Coeliac sufferer. This is because some Coeliacs are also sensitive to avenin, which is a protein in oats that is similar to gluten.

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