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.

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!

 

 

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.

 

 

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.

Chocolate Drizzled Nut Butter Cookies

by Leanne Foreman

Nut Butter Cookies are taken to a whole new level of deliciousness with a drizzling of dark chocolate. So choose your favourite nut butter and give these a try!

If you would prefer another cookie option try the easy read version of Alexx Stuart’s Chocolate Chunk Cookies or Danielle Shine’s Healthy Anzac Cookies.

 

Ingredient Shopping for Nut Butter Cookies

Almond flour is ground blanched almonds and almond meal is ground whole almonds.

Cassava flour is made from drying and grinding the tuberous root of the cassava plant. It is naturally gluten, grain and nut-free. Because of its fine texture, light colour, and neutral taste, it is becoming a popular substitute for wheat flour, especially for baking. It can be purchased from health food stores and some supermarkets.

Tigernut flour is less starchy than cassava flour. A tigernut is not actually a nut but another tuberous vegetable. Again it can be purchased from health food stores and some supermarkets.

Oat flour is simply blended or processed rolled or traditional oats. I make my own if I need oat flour. I always start with organic oats to avoid the glyphosate (think zero and roundup) often used during the harvesting of non-organic grains.

If beginning a Paleo diet then use the cassava or tigernut flour and not the oat flour.

Nut butter can be a choice of peanut, almond, macadamia, cashew, or even tahini. Just be sure it has your chosen nut as the only ingredient. Some brands sneak in salt, sugar, and even vegetable oil. I used organic peanut butter for my cookies.

Look for dark chocolate that uses cocoa butter and not the cheap, nasty, and highly processed “vegetable oil”. Vegetable oil sounds healthy but is anything but healthy.

Also, choose dark chocolate with at least 75% cocoa. You end up with less sugar that way.

 

Cooking Tips for Nut Butter Cookies

Step 5 – 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 like the one on the right.  I found mine so useful that I now have three different sizes. They are easily purchased online.

Step 7 – Cooling on the tray for 5 minutes helps the cookies firm up a little before moving them. Then using a cooling rack helps any residue steam to escape. This helps the cookies firm up better.

Step 9 – When drizzling the chocolate, use the empty, lined cookie tray underneath to catch any chocolate drips. This prevents less chocolate mess on the kitchen bench.

 

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.

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.

 

Healing Beef Bone Broth

by Sherwood Rd Organic Meats

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

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

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

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

 

Raspberry and Rose Jellies

by Leanne Foreman

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

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

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

 

Super Easy Slow Cooker Moroccan Beef

by Leanne Foreman

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

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

 

Ingredients Shopping

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

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

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

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

 

Cooking Tips

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

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

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

 

Avocado and Pea Smash

by Leanne Foreman for Millen Farm

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

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

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

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

 

Quick Blender Almond Meal Chocolate Cake

Adapted from a recipe courtesy of Leah Follett

This Blender Chocolate Cake uses almond meal instead of wheat flour. Almond meal makes this a wonderfully rich, moist, and nutritious cake that is not too sweet. A small slice is all you need to satisfy any craving.

It is so easy to make that the kids can make it for you. All the ingredients are quickly mixed in a blender or food processor before being poured into the cake tin.

Ingredients

Almond meal is easily made at home by blending or processing raw almonds into a coarse flour-like consistency. Blanched almond flour can also be used however it is usually more expensive. Blanched almond flour has the almond skin removed before grinding it to flour.

I store my almond meal and flour in the refrigerator as this prevents the natural oils in the flour from going rancid. This is more likely to happen now that the surface area of the nut has been increased with the grinding.

Use an extra virgin oil – a good oil that will feed the brain. Processed oil, like “vegetable oil”, is to be avoided because of the harmful chemicals and extreme heat that is used in the processing. Extreme heat has an undesirable oxidation effect on the oil.

A light tasting extra virgin olive oil can also be used. If you are still worried about a strong olive oil flavour, I would add a teaspoon more of vanilla and perhaps a teaspoon of ground cinnamon.

Cooking tips

If you don’t have a blender or food processor, a bowl and whisk will do just as well. Simply ensure there are no lumps left in the mixture.

This mixture is runnier than most cake batters, however, this does not affect the end result.

I feel it is important to take pride in the presentation of any dish. It takes only a little extra effort to dust some cacao powder or sprinkle some coconut sugar onto the top of the cake. Edible flowers are a really quick way to add some colour and interest. I have used dianthus that I grow in my garden. You can also use marigolds, geraniums, violets, impatiens, and clover blossoms to name a few.

 

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.

Paleo Zucchini Muffins

by Leanne Foreman for Millen Farm

These moist Zucchini Muffins are protein packed and quick to make. They are perfect to have on hand for a quick breakfast or lunch box addition.

Offer these sweetened Zucchini Muffins as a way to get your kids to eat more vegetables. You really can’t taste the zucchini.

These are a great way to use up any zucchini that are starting to get a bit old looking. Another way avoid waste is to make them into bite sized mini muffins so that if the kids do turn their nose up at them, only a small one goes in the school bin rather than a large one. I have the philosophy to always “serve small then come back for more”.

Other muffin recipe to try is the Sticky Date Muffins from Anja Cass. Otherwise, any favourite cake recipe can be turned into quickly made and convenient muffins.

 

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.

 

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.

 

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.

 

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.

 

Almond and Raspberry Roulade

by Leanne Foreman

This roulade is a light, grain free cake rolled with jam and cream. It is refined sugar free, easy to make, and is sure to impress.

The main ingredients are egg and almond flour. This makes it a protein packed dessert that it so much more nutritious than the usual high carb dessert.

Cooking Tips

Instead of separating the eggs and beating one at a time, the eggs, vanilla and maple syrup are beaten together for 10 minutes in order to incorporate as much air as possible. After 10 minutes the egg mixture should look like this.

 

I have used my Raspberry Chia Jam recipe though any berry chia jam or fruit spread will do.

In strawberry season, I also make this with cut up fresh strawberries instead of the jam.

While cooking, the mixture will rise a bit then sink back down. This is what it is supposed to do, so don’t panic.

To decorate, I cut the corner out of one of the last sandwich bags I have left, filled it with the cream then piped the cream out with a side to side swirling motion – like piping a smooth zig zag.

Vitamin C Gummies

by Scarlett Willson from Cultured Baby

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

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

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

Chicken Liver and Orange Pate

by Leanne Foreman

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

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

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

 

Roasted Cauliflower with Hazelnuts and Leeks

by Cathy Meness from Living Lekker

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

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

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

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.

 

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.

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.

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.

Date, Cinnamon and Rosemary Cake

by Tania Hubbard from Gluten Free Grain Free

If you don’t like Christmas Cake then here is a truly moist and delicious grain-free alternative! Don’t be deterred by the addition of rosemary as it combines perfectly with the spices and olive oil to give a wonderfully rich flavour. This cake is one of my all time favourites!

The original recipe is by the talented Tania Hubbard. It can be found in her recipe book “Abundance” and on her website at www.glutenfreegrainfree.com.au.

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.

Gluten Free Swedish Meatballs

A flavoursome Swedish Meatballs recipe that avoids gluten by including the added protein in almond meal instead of using bread. There are also dairy and grain free options.

Hints and tips for this recipe:

Step 1 – Using an unrefined cold pressed extra virgin oil is the best for your health. The more processed oils have had petroleum based chemicals used in the extracting process or have been heated to temperatures that make the oil unhealthy. Heat the unprocessed oils to a medium heat (on my electric stovetop I go no higher than 6) so that they don’t burn and smoke.

Step 2 – If you like nutmeg, you can add 1/4 teaspoon of ground nutmeg here.

Step 3 – Using a guide like a measuring tablespoon makes the job so much easier. I bought online a cookie dough scoop which is much like the old ice-cream scoops. I have found it invaluable for getting even meatballs, protein balls, and cookies. This step is also a great place to get the kids involved.

Step 4 – Be gentle with the meatballs in this step, so that they don’t break apart.

Step 5 – This is the step where you can choose your cooking fat depending on what diet you may follow.

Step 6 – If you are using a starchy thickener, by coating the starch grains in oil, it helps to separate them and prevent a lumpy sauce.

Step 7 – By mixing in your liquid a little at a time, it also prevents lumps. But don’t be worried, as mixing it in off the heat makes it pretty foolproof.

Step 8 – A mixture that is being thickened needs to simmer for at least 1 minute in order to burst the cell wall of the starch grains and prevent a “floury” taste.

Step 9 – Let the meatballs simmer for 5 minutes to get them nice and hot again, then taste to see if you want to stir through more salt or pepper. In order to get more nutrients than are found in the traditional mashed white potato that these meatballs are traditionally served over, I serve them over mashed sweet potato or cauliflower.

Enjoy!

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.

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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