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.

 

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!

 

 

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

 

 

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.

 

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).

 

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.

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.

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.

 

Peanut Butter Cup Overnight Oats

by Leanne Foreman

Dessert for breakfast! If it’s healthy then why not? This overnight oats has the peanut butter and chocolate combination made famous by the USA chocolate icon, Reece’s Peanut Butter Cups. If you aren’t yet a convert to overnight oats, then this recipe may just change your mind.

Nutrition

Despite the high plant protein content of peanut butter, there are many differing opinions as to whether it is actually good for you. To be on the safe side, I mostly use other nut butters, yet I still keep a jar of peanut butter in the fridge for making dishes where only the distinct flavour of peanut butter will do; dishes like Satay Chicken Curry, Peanut Butter and Honey Popsicles, and of course this Overnight Oats.

Shopping Tips

For the best peanut butter, choose one that has peanuts as the only ingredient. Many companies add vegetable oil, sugar and salt.

If avoiding gluten, be sure to check that your oats are labelled gluten free. I talk about oats and gluten in my Blueberry Pancakes post.

What is your favourite?

Let me know via the Facebook post if you have any other favourite overnight oats combination or another way to use the peanut butter and chocolate combination.

 

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.

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.

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.

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.

Thermo Cooker Turkish Delight Custard

If you like Turkish Delight, you are going to love this smooth, grain-free, chocolate and rosewater flavoured custard.

This is the first of my recipes that has catered for those who have some type of Thermo Cooker.

A Thermo Cooker makes this grain free custard a no fail dessert but if you don’t have one, then don’t despair. Simply blend all the ingredients, then cook over a double boiler while constantly stirring with a silicon spatula. It will be cooked when the mixture coats the spoon.

COOKING HINTS

Preparation

Gather your ingredients and utensils. Please note that I have used an Australian 20 ml tablespoon, which equals 4 teaspoons.

Step 1

This recipe is grain free as it uses tapioca flour/starch instead of cornflour. Cornflour can be used as a substitute, however use only 1 tablespoon.

This custard can also be dairy and/or nut free depending on the type of milk you choose. If you are on a low FODMAP diet, it will also determine what milk you use.

Honey can be used instead of maple syrup but as it is stronger tasting you may want to add less than the 2 tablespoons. You can always stir in more at the end.

I find the best additive-free rosewater in my local Persian grocery store. I love the taste of rosewater so I would add the whole tablespoon. Use less if you haven’t tried it yet. If you aren’t a fan of rosewater then simply leave it out.

Step 2

You don’t need fancy dessert bowls – nicely shaped water glasses will work just fine.

Step 3 

I’m trying to do away with using plastic wrap so I use a saucer to cover the custard while it cools. Never heat food covered in plastic wrap as it emits toxic fumes. In fact, don’t let it come in contact with food as it is full of nasty chemicals. I will still sometimes use what I have left to cover food without letting it touch the food.

Step 4

You can eat this custard warm, however I think it tastes better as a cold dessert.

Step 5

If you feel uneasy about getting an uneven sprinkle of cacao powder, use a sifter or shaker. Cacao is different to cocoa, in that it is the raw version that is higher in antioxidants.

Step 6

Using rosebuds is an extravagence but you must admit it looks good. You could even use fresh rose petals, however it would be difficult to find organic. You would definitely not want to ingest the pesticides sprayed on the roses bought in the supermarket and most markets.

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.

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.

Bacon, Feta, Mozzarella & Kale Frittata

This egg Frittata is an easy option for breakfast, lunch or dinner.

The kale can be substituted or mixed with spinach or silverbeet.

If you can’t source nitrate-free bacon, simply leave it out.

Original recipe and photo are courtesy of Dale Gray from The Daley Plate.

Corn Fritters with Avocado Creme Fraiche

by Chef Alastair McLeod

These savoury breakfast or brunch Corn Fritters by Chef Alastair McLeod have the added goodness of fresh off the cob corn kernels. The easily-made Avocado Creme Fraiche takes them to an even higher level of deliciousness.

Rainbow Salad

by Leah Follett

This is a close adaption of a recipe by my friend and colleague Leah Follett. This recipe first appeared in her book “A Well Fed Heart”.

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.

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