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.

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.

 

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.

 

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 Barbecue/BBQ Sauce? It is at least half sugar and it is refined sugar that adds no nutritional value!

Store bought BBQ Sauce also often has maltodextrin as an ingredient. Recent studies have shown “detrimental roles played by maltodextrin in the intestinal environment, suggesting that this broadly used food additive may play a role in the rapid increased incidence of chronic inflammatory disorders, such as inflammatory bowel disease and metabolic syndrome”. If you are interested, you can read the full article in Pub Med here.

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. It is a firm favourite in our house, especially with our guests.

Cooking Tips

I have used repurposed tamari sauce bottles that sat with boiling water in them just 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 sterilised with boiling water, you can carefully pour in the sauce straight from the stove and seal straight away 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 sterilising, I have kept the sauce in the refrigerator for a couple of months before opening. Once opened, I have successfully kept it in the fridge for a month, even though it is recommended to use it within 10 days. In this house, the two bottles have always been used up by the time a month has passed. The “safe” timeframe would depend a lot on how well the bottles were sterilised and how well the sauce is not contaminated by dirty fingers and utensils when being used.

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

To use up my sauce in a timely manner, I 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.

 

 

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.

 

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.

 

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

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.

 

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.

 

Healthy Anzac Cookies

by Chef Danielle Shine

In Australia and New Zealand, Anzac Day is on the 25th of April and these oat based cookies or biscuits are a mandatory fare.

Yes, I know they traditionally should be called ‘biscuits’, however in the USA biscuits are what we call ‘scones’ here in Australia.  The recipe author, Danielle, and I didn’t want to totally confuse our friends in North America.

This recipe was kindly contributed by the lovely Chef Danielle Shine. Danielle has many versions of Anzac biscuits as she cleverly creates a version for every diet preference and allergy.

 

What is “Anzac”?

ANZAC stands for the Australian and New Zealand Army Corps.

“Anzac Day is one of Australia’s most important national commemorative occasions. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.”

My great Uncle was a Light Horseman in the Boer War. He was a very young man who believed he was doing his duty and I admire his courage and conviction. However, the reality of war was such a harsh one that he never ever spoke of his experiences as a soldier. He even refused to accept a prestigious medal of honour that he had been awarded.

My much older cousin was conscripted into the Vietnam War. I can’t imagine the emotions my Aunt must have felt as she saw her precious oldest son go off to a war he didn’t want to fight; and then be rejected for it when he came home.

I am so very grateful that I live in a country and in a time where I don’t have the unfathomable nightmare of seeing my children have to deal with war.

Anyhow, on a lighter note, according to the New Zealand National Army Museum, rolled oats based biscuits were “sold and consumed at fetes, galas, parades and other public events, to raise funds for the war effort.” This connection to the troops serving overseas led to them being referred to as ‘soldier’s biscuits’ and later ‘Anzac biscuits’.

 

Cooking tips

To get your biscuits the same size, use a measuring tablespoon or a cookie scoop. A cookie scoop is like a small ice cream scoop and I now wouldn’t be without it.

Because these biscuits don’t have egg as a binding agent, don’t press them down too thinly before cooking, or they may be too fragile once cooked.

Enjoy!

 

Dairy-free Matcha Latte

Inspired by a recipe by Rebecca Lilly Costa

A lovely non-dairy Matcha Latte that can be served hot or cold. I find it difficult to detect that it is not based on milk.

I was inspired by a recipe I found on Instagram by Rebecca Lilly Costa @xxrlily. As I now rarely have dairy in my fridge, I wanted to create a totally dairy-free version so that I could enjoy this drink whenever I wanted.

I apologise to my Italian friends, including my Italian ex-husband, for using the words “dairy-free” and “latte” in the same sentence. I suppose it is similar to the way the words “nut milk” might upset dairy farmers.

Nowadays, it isn’t just Vegans who are looking for dairy-free latte alternatives. So many of us now find the lactose or the high proportion of A1 protein in today’s commercial milk, difficult to digest.

For those who can tolerate dairy fat, Rebecca adds a little ghee to her recipe. This makes it a richer version.

If you are after another drink recipe that uses nut milk as a dairy substitute, check out my Choc Banana “Sneaky” Shake.

 

Miso and Honey Chicken with Broccolini

by Leanne Foreman

The miso and honey cooking sauce is an easy and flavoursome way to transform chicken from boring to brilliant.

Because the broccolini is cooked in the same baking dish as the chicken, this is a super easy meal to prepare. For a FODMAP friendly diet, replace the broccolini with bok choy or choy sum.

This dish tastes even better if the chicken is marinated in the sauce overnight.

About the Ingredients

Miso paste is made from fermented soy beans and rice. As most soy products are made from genetically modified (GMO) soy, I would recommend finding an organic version in a health food store. By default, organic is non-GMO.

If you prefer a really intense flavour, use a red or brown miso rather than the milder and sweeter white miso, however the stronger flavoured miso will probably not be gluten-free as barley is often used as an ingredient.

Tamari is a richer and less salty version of soy sauce. It should also be gluten-free but you may have to carefully check the ingredients list. In Australia, I buy Pure Harvest Organic Tamari from the Health Food section of the supermarket. This brand is definitely gluten-free.

Breakfast Parfait

by Leanne Foreman

Make breakfast special with this appealing Breakfast Parfait. This is a very easy, yet effective way to impress the family or house guests.
As a child, Ice-cream Parfaits were our special treat if we behaved well enough while eating out in a restaurant.
I decided to recreate this childhood memory as a healthy breakfast option by using yoghurt, fresh fruit, nuts, and seeds to create the same beautiful eye-catching layers.
A good quality, nutty granola can also be used for the crunchy layer. Use any of your favourite seasonal fruits for the fruit layers. I especially like seeded cherries or lychees, or chopped up peaches or apricots.

Allergen-free Cookies

Adapted from a recipe by Chef Danielle Shine

These popular, crunchy, refined sugar-free cookies are free from many of the common allergens including gluten, dairy, nut and egg.

The optional pink colour is obtained by using beetroot powder which can’t be tasted in the finished product. You have to trust me here as I also tested them on a 14 year old boy who couldn’t stop at one.

I also trialled a ginger snap version where I replaced the beetroot powder with an equal amount of ground ginger. These were as popular as the ones without, so it’s up to you if you like ginger or not.

This recipe was adapted from a recipe kindly contributed by Chef Danielle Shine. The only reason I ended up adapting it was because I didn’t have the coconut butter that is called for in the original recipe. Check out the original version on Danielle’s Instagram feed @chef_shine.

Salted Caramel Roasted Cashews

by Leanne Foreman

These Salted Caramel Roasted Cashews are a quickly made, delicious and nutritious high-protein snack.

The cashews are coated in a sweet but slightly salty mixture before being roasted in the oven.

Prawn and Mango Skewers with Thai Dressing

by Leanne Foreman

This prawn dish (or shrimp dish as my friends in the U.S. say) is a perfect light lunch, or an impressive starter for a dinner party.

The not-too-spicy Thai dressing for the prawns couldn’t be any easier. Notice how the measure are mostly all the same? I try to do this with all my recipes, as it makes them easier to eventually memorise.

I don’t like my food too spicy so I have avoided using fresh chillies, until now that is! I have discovered the wonderful colour and not-too-spicy flavour of the “long red chilli”. Now it is a regular in my fruit and veggie bowl. If you want the dressing to be more spicy, simply don’t deseed the chilli or use a hotter variety of chilli.

When using coconut oil in the dressing, ensure all the ingredients are at room temperature otherwise the coconut oil will solidify from the coldness of another ingredient. If this does happen, simply gently heat until the coconut is just liquid again.

It is important to use fresh, locally sourced prawns that still have their shell on. The prawns that have been peeled and imported from overseas will have been preserved in a sulphite solution that some people, including myself, are allergic to. If I peel the prawns myself I am fine but if I eat pre-peeled prawns, I get an itchy rash on my neck that can sometimes travel down to the trunk of my body. The same thing happens if I eat any food with sulphites in it.

The Australian Society of Clinical Immunology and Allergy, states that “Metabisulfite preservative can sometimes be used to stop crustaceans (such as prawns) from discolouring. Reactions to this preservative (also used in wine, beer and some dried fruit as a preservative) include wheezing/tight chest (more common in those with asthma), stomach irritation (e.g. nausea, pain) and very uncommonly, itch/rashes.” (https://www.allergy.org.au)

This dish can also be served as a tossed salad without the skewers.

Apricot and Almond Chia Jam

by Leanne Foreman

This week’s recipe is a refined-sugar-free jam or fruit spread that is super easy as well as delicious on toast, pancakes, or waffles. It is also fabulous stirred through plain yoghurt or homemade ice cream.

If you want a nut free option simply leave out the flaked almonds.

500 grams of pitted fresh apricots is approximately 8 apricots.

Butter Chicken Curry

by Leanne Foreman

This week I am particularly proud of my 24 year old son because he helped me with the development of this recipe. Butter chicken is one of his favourite foods, so he felt he could be a good judge on the taste of it.

Between the two of us, we have come up with a deliciously rich, mild curry that even has a dairy free option.

Lentil and Mushroom Bolognese Sauce

Most of us could use more plants in our diet and this plant based bolognese is a quick and delicious way to achieve that.

It is quick because split red lentils cook much quicker than regular brown lentils, and a food processor does all the chopping involved.

Depending on the stock you use, you may want to add more salt – a good quality salt of course. If you like spicy, the amount of chilli flakes can also be increased.

This recipe makes nearly 8 cups so unless I’m cooking for a crowd, I use half then freeze the other half.

Nourishing Seed Bread

by Penny Benjamin

This very easy, protein-rich bread recipe by Penny Benjamin is the solution for those wanting a nourishing dense loaf yet are intolerant of gluten, egg and dairy.

If there are any leftovers, slice and bake in a very slow oven until crisp. This makes a type of cracker that is great topped with avocado.

Pumpkin Hummus

The addition of mashed pumpkin upgrades ordinary hummus to another level of nourishment and deliciousness.

Serve it with seedy crackers or fresh vegetables such as carrot or zucchini sticks, cauliflower florets or snow peas.

Turmeric Latte Jellies

Courtesy of Sally Maugaris

This is like an edible turmeric latte with the extra protein boost of gelatine, which is also good for your gut lining. Click here for a great article on the health benefits of turmeric and why, as with everything, moderation is the key. For a second opinion, here is another article on the benefits of turmeric. These turmeric latte jellies are a snack that you never have to feel guilty about.

I’m actually not a total fan of turmeric lattes yet I find these really hard to leave alone. Perhaps it is because they have the added taste of my favourite herbal tea – liquorice. So decide on your favourite tea and use that as the liquid instead of just plain water.

Gelatine powder is available in the baking section at the supermarket, however, it is preserved with sulphites that are not good for you, especially if you are prone to asthma. I myself am allergic to sulphites – I get an itchy rash around my ears. It is best to buy grass-fed beef or pig gelatine at the health food store or online, or better still a fully organic one.

Broccoli and Fennel Soup

The nutrients in broccoli are great for the brain and the fennel in this broccoli soup gives the soup a subtle enticing flavour. This recipe couldn’t be much easier!

If it suits your diet, chicken stock can be substituted for the vegetable stock.

Gingered Beef

This easy, yet impressive, beef steak recipe is courtesy of the lovely Tracey Pattison. It is just one example of a dish from her beautiful cookbook, “Healthy Meals: Love to Cook”.

The photograph is courtesy of Steve Brown Photography.

Peanut Butter and Honey Popsicles

by Leanne Foreman

If you are a fan of the peanut butter and honey combination, then you will be a fan of these super easy popsicles.

Peanuts are a good source of protein, healthy fat, and vitamins and minerals that are good for the brain. However, if you have a peanut allergy, just use almond butter instead.

Raw honey is not heat treated so will eventually crystallise. I personally love it in this “candied” form but if you prefer it runny, then just set the honey jar in the sun for a day.

To make this recipe vegan, use maple syrup instead of honey.

 

Raw Dark Chocolate

by Leanne Foreman

This chocolate recipe is so easy that I don’t bother buying the expensive version in the stores anymore.

Cocoa butter can be found in most whole foods stores, but keep your eye out, as I found mine in a Spanish and Italian Food grocery store.

If you like it sweeter you can increase the honey or maple syrup up to 1/2 cup.

For my last batch, I replaced the vanilla with a few drops of food grade pure peppermint essential oil. I would suggest you add a drop at a time until it suits your taste. Next time I am going to try sweet orange essential oil.

Gayle’s Green Breakfast Smoothie

by Gayle Lawrence

This smoothie recipe is courtesy of my friend and mentor, Gayle Lawrence. It is packed with all the nutrients needed for a good start to the day.

The Slippery Elm powder can be optional, however it is very healing for the gut so perhaps add a little at first then work your way up.

Sticky Date Muffins

by Anja Cass from Living With Plants

Anja Cass from Living With Plants has done an amazing job at making these vegan muffins taste just like mini sticky date puddings, especially when they are egg, oil, dairy, and refined sugar-free. They can even be gluten-free if you use gluten-free oats.

Great for breakfast or morning tea, or as a lunchbox or after school treat.

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