yum. Gluten Free Magazine October 2015 Edition #21 by yum. Gluten Free

BURGERS & BREAD IS SUE

OCT 2015

MEET THE GURUS OF GF | DINING OUT | GLUTEN-FREE RECIPES | LATEST PRODUCTS

CONTENTS {

YUM. GLUTEN FREE MAGAZINE – BURGERS & BREAD ISSUE

BEAK & SONS

}

JULES GALLOWAY

Easy breezy

New GF gourmet sausages

Meet Coeliac Queensland’s Member Services Officer Taryn

Gluten-free bookworms unite!

COELIAC QUEENSLAND

TABLETALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month

CARALEE CALDWELL

A pledge to health

LUKE HINES

Burgers and breads

HEALTHY READING MATERIAL

CASEY-LEE LYONS

Nourishing burgers

GINGERBREAD FOLK

Best thing since sliced (ginger) bread

RANI SILVA

Kiwi gold

HELEN TZOUGANATOS

Get your Greek on

PALEO CAFE

Paleo lamb burger

Burger beauties

Making their (Den)mark

AMY CHATWIN

LOVE BEETS

You can’t beet these ideas

CAFE

Sadhana Kitchen

NORDIC FOOD CO

MARTYNA ANGELL

Wholesome cooking

CASEY-LEE LYONS

Live, love, nourish

TABLE OF PLENTY

Plenty of flavour

spice up your table with dukkah Add Gluten Free flavour easily and naturally with Table of Plenty. A unique, crunchy blend of spices, roasted nuts, sesame seeds and herbs.

TED A O C H A DUKK OPS H C B M LA ts: Ingredien utlets 8 Lamb C ley pped Pars o h C p s b t 1 Fry Oil to Pan Dukkah y ic p S g 5 4 in a Method: nd dukkah a y le s r a p e the 1. Combin ukkah and d e bowl. h t o t in ts lamb cutle 2. Dip the the coat well gently fry , n a p d e t a 10 dium he 3. In a me for around il o f o h s la . sp g once only cutlets in a in n r u t , e t r to tas minutes, o and green s e o t a t o p ith new 4. Serve w salad.

NEW

Available at Coles, Woolworths and leading independent stores. Follow us today to receive wholesome recipe and food inspirations.

www.tableofplenty.com.au

OCTOBER CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

}

LUKE HINES The Paleo Way After a stint on My Kitchen Rules 2013, Luke transformed his 15 minutes of fame into a post-TV career that demonstrates his passion for inspiring, educating and empowering Australians to understand clean nutrition and exercise. www.thepaleoway.com

AMY CHATWIN Throughly Nourished Life Amy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself daily. She makes gluten free vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com

RANI SILVA Is all about Love

CASEY-LEE LYONS Live Love Nourish

A simple guy, very passionate about food, ethical eating and traditional methods of food processing, Rani is a chef and father of two little girls. He lives with his family in a stunning and remote place in the Otago region in New Zealand. www.isallaboutlove.com

Casey is a qualified nutritionist, naturopath and director of Live Love Nourish; an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

HELEN TZOUGANATOS Hungry and fussy Sydney food blogger. Always hungry. Somewhat fussy. Strictly gluten free. www.instagram.com/hungryandfussy

DANIELLE CHARLE The Paleo Cafe A chef since 2001, Danielle earned her qualifications in Cairns and Dubai. Her diverse style is reflected in the delicious dishes she has created for Paleo Café and her contribution to Paleo Café Lifestyle & Cookbook. www.paleocafe.com.au

MARTYNA ANGELL The Wholesome Cook Martyna is an award-winning food blogger, cook and a driving force in the real food movement. She has written recipes for cookbooks including Sarah Wilson’s I Quit Sugar for Life. Her recipes are influenced by her Polish upbringing. www.wholesome-cook.com

JULES GALLOWAY Jules Galloway Gluten- and sugar-free naturopath. She cooks delicious healthy food, beating fatigue naturally. www.julesgalloway.com

CONNECT THE DOTS {

HOW TO READ YUM. MAGAZINE

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

green pea fritters {

IngredIents

2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

GLUTEN FREE

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first)

DAIRY FREE

VEGAN

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a glutenfree diet. Products that use this logo are: • Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.

PUBLISHER Jumpin Publishing Pty Ltd MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Belinda Glindemann www.bellepr.com FEATURE WRITER Olivia Jackson CONTACT US: FACEBOOK yumglutenfree INSTAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRIES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au

It has to be one of the most ‘missed’ foods after a coeliac diagnosis… Bread. Fresh, white, fluffy bread! But, four years on, I don’t actually miss it any more. I’ve really come to love making my own bread, understanding the ingredients, knowing what I’m fuelling my body with. It has lead me to have more knowledge and better health. Gone are the days of convenience bread loaves that had NO nutritional value in my diet. Make some time in your day to understand what you’re putting into your body and make sure you understand why. Trust me – that knowledge will change your world! Enjoy our Burgers & Bread edition.

ADVERTISING advertise@yumglutenfree.com.au EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy of Luke Hines, www.thepaleoway.com (see page 32 for recipe)

MAGAZINE NOW AVAILABLE HERE! Bianca Shugg Publisher/Editor

NEXT ISSUE - NOVEMBER 2015 - SUMMER

Our lovely Sponsors:

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.

YUM. | COELIAC QUEENSLAND

INTRODUCING THE STAFF AND VOLUNTEERS { G E T T O K N O W T H E S TA F F A N D V O L U N T E E R S O F C O E L I AC Q U E E N S L A N D . T H E Y A R E J U S T L I K E A B I G , E X T E N D E D , G L U T E N - F R E E FA M I LY ! }

Continuing our introduction to the team at Coeliac Queensland, we now meet our part-time Member Services Officer, Taryn. Taryn, when did you start working at Coeliac Queensland? I commenced work in June 2008 after 15 years at my previous job. I was excited by the opportunity to help others with gluten intolerance and coeliac disease. What is your role at Coeliac Queensland? I am the Member Services Officer. My role involves administration duties, MYOB and giving advice on coeliac disease and the glutenfree diet. What do you enjoy most about your job at Coeliac Queensland? Spending my day with great staff and volunteers - we always have a laugh. I also enjoy speaking with newly diagnosed members. It’s great to see their faces light up when you explain to them how many foods out there are gluten free and that they don’t have to miss out.

confirm diagnosis. She is happily living a gluten-free diet and my son still continues to eat an unrestricted diet.

How do you and your family spend time away from work?

What is your favourite GF recipe?

My family enjoys watching and playing sports. I have played netball since I was 4 and still enjoy playing each week. My daughter also plays netball and my son plays football. We also enjoy going to the movies.

With so many gluten-free items available, you can buy a substitute for just about everything. The one bakery item I miss would be a vanilla slice. I found a recipe for this and it turned out great. The perfect treat!

Do you have a personal connection to coeliac disease? After a long battle with iron deficiency I was finally diagnosed with coeliac disease at 24. I never showed other symptoms so the diagnosis came as a surprise and was the first time I had heard of “coeliac disease”. My immediate family was also tested after my diagnosis which resulted in my mother being diagnosed. My mother also showed no symptoms except for migraines, that she doesn’t get now. After my diagnosis I had two children. They were both genetically tested when they were younger and results confirmed that they had the HLA-DQ2 gene, the more common gene required to develop coeliac disease. They both continued to eat an unrestricted diet and were blood tested every couple of years to rule out the development of coeliac disease. When my daughter was tested at age 10, her coeliac blood test came back positive. She then went on to have a small bowel biopsy to

Glen Harriss Executive Officer

YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above from left, reclaim your health via The Paleo Way 10-week program; Bulla’s new Frozen Greek Style Yoghurt - yum!; aptly named Choices Gluten Free offers so many choices.

THE PALEO WAY 10 WEEK ACTIVATION PROGRAM The Paleo Way 10 Week Activation Program is a vibrant health, weight management and fitness program, tailored to a Paleo lifestyle. It teaches you the synergy between eating good food, moving your body every day and looking at the positive sides to life. The secrets to a healthier and happier life. You’ll learn what to eat and how to cook it with delicious and simple recipes, how to reward your body with Paleo-tailored fitness coaching and how to enrich your mind learning all about the science behind The Paleo Way. Reclaim your health. www.thepaleoway.com

BULLA DAIRY FOODS One of Australia’s oldest family-owned and operated dairy companies, Bulla Dairy Foods, has created a truly delicious range of frozen Greek style yoghurt. Available in three delectable flavours; Raspberry & Fig, Blueberry, and Honey, Bulla Frozen Greek Style Yoghurt is made with fresh low-fat Australian yoghurt and real yoghurt cultures imported from Greece. Bulla has taken the signature taste of Greek yoghurt to the freezer

with a range low in calories but deliciously full of flavour. Containing less than 70 calories per 100ml serve, with no artificial colours or flavours, new Bulla Frozen Greek Style Yoghurt is set to become a fast favourite with those looking for a better for you option. Bulla Frozen Greek Style Yoghurt is low in sugar, fat and sodium. Refreshing and light, it is also a valuable source of calcium. www.bulla.com.au

CHOICES GLUTEN FREE Choices Gluten Free is a family business that recognises the demand for high quality gluten-free products. They are passionate about using the very best ingredients and source them locally wherever possible. All their products are handmade to their own unique recipes. They also cater for dairy, egg, nut, sesame and soy allergies as well as fructose friendly and vegan options. Lynette and Fiona live with allergies and coeliac disease on a daily basis and truly understand what is required to maintain a ‘safe’ environment so you don’t have to miss out. It’s great to have so many choices. www.choicesglutenfree.com.au

YUM. | TABLE TALK

EAT STREET

HEALTHY PLANET, VIC 252 St Georges Rd, Fitzroy North. At Healthy Planet we are dedicated to bringing nature’s best vegan, gluten free and organic wholefood under one roof! www.facebook.com/HealthyPlanetCafe

Pictured above, organic turmeric powder is one of two new products from Changing Habits.

CHANGING HABITS’ LAUNCH NEW ORGANIC SPICES Changing Habits, an Australian company empowering Australians to take control of their health and vitality, has added two new products to their range of health food available online: Organic Ceylon Cinnamon and Organic Turmeric. With a number of health benefits, cinnamon and turmeric add flavour and colour to a range of sweet and savoury dishes, from raw desserts to bliss balls, curries or broths.

PETIT CAFE, KURANDA Crepes originate from Brittany, France and are traditionally made with buckwheat flour, which is gluten free. In France, crepes are enjoyed as a savoury meal or a sweet treat! www.facebook.com/ThePetitCafeKuranda

The company sources their cinnamon and turmeric from Sri Lanka, where it’s organically grown without any fillers, additives and preservatives. It’s also naturally sun-dried and freshly ground and packed immediately to maintain the natural oils. Organic spices free of additives are very hard to find in Australia. Changing Habits searched for more than a year to ensure they were providing their customers with a reliable non-irradiated source of pure, high quality organic cinnamon and turmeric. Changing Habits products are available in many pack options from a variety of healthfood stores in Australia and New Zealand. www.changinghabits.com.au

GOLDEN PIG & CO Wholesome Asian food - nutritious, gluten free and allergy friendly made easy. www.goldenpigco.com.au

YUM. | CARALEE CALDWELL

A PLEDGE TO HEALTH { O U T W I T H T H E O L D FA D D I E T S A N D R E S T R I C T I O N S AND IN WITH A NEW LEASE OF LIFE } Words Lolita Walters

When lawyer-turned-whole-foodie Caralee Caldwell created Real Food Pledge as a platform to keep herself accountable and collect recipes, she never dreamed the blog would be an international success. But it wasn’t always zucchini pasta and chia porridge for the glowing mother of three, who confesses to being a serial dieter in the past – her mood and body suffering as a consequence. At breaking point, Caralee vowed to quit fad diets for good and go back to basics by only eating food made with real ingredients. The effect was prolific; it inspired a new found love of food, of her body and of life. After being liberated from her own negative relationship with food, Caralee now shares her passion for healthy eating as a doorway for others to change their lives with real food too. One thing’s for sure – you can’t argue with her no fuss, whole food logic. What does real food mean to you? It’s food that is provided by nature, not made in a factory. It’s food that is full of nutrients rather than chemicals. I avoid all processed food and try and keep it as simple as possible by eating lots of vegetables, fruit, meats, seafood and herbs. I am gluten free because I know that it does not agree with me. Every now and then I am reminded of why I can’t eat gluten and it makes me grateful that I am not suffering everyday like a used to.

YUM. | CARALEE CALDWELL

What was the catalyst that turned you into a healthy foodie? I was always concerned about my weight and never felt good about myself. As a result I was either starving myself with one of my many diets or I was doing the opposite. It was a roller coaster. I was confused and unhappy about living that way. I would eat lots of ‘diet’ food and processed food which is highly processed, full of gluten, sugar and industrialised oils. I had no idea what this was doing to my body. I also used to suffer extreme tummy aches, hot and cold sweats, constipation… you get the picture. It took me a while but I got to a point where I knew that I had to make serious change and that is when I made a commitment to myself that the diet days were gone and that I would simply eat real food. Can you share some tips on ditching dieting for a sustainable whole foods lifestyle? I have discovered that if you eat real food, you no longer need to worry about dieting. Your body will love you for all the nutrients that you are giving it and you will be rewarded. It is a mind shift but once you make the decision it is so freeing. My big tip is to surround yourself with healthy food and ingredients. Clean out your kitchen and throw away all of the processed food. If you have fresh, healthy ingredients in your kitchen, you will eat good food. Shop at places that support your health like the farmers markets or your local green grocer. Make sure that you are always stocked up so that it is easy to make healthy choices.

looking after myself by eating nutrient-dense real food and I cut out all processed food, the way that I viewed myself started to change. I knew that I was doing everything that I could to be the healthiest, best version of myself. It stopped being about weight loss and instead about being healthy. Since converting to unprocessed, gluten-free foods, what have been the biggest benefits you have experienced? There have been loads of benefits which did include weight loss, but also feeling energised everyday, being much happier, healthier, mentally stronger and having a happy tummy, to name just a few. As a lawyer, author, foodie and mum, you certainly wear many hats. What advice can you offer busy people on taking care of their health? Make time for yourself. For me this means getting up at 5.45am and going for a walk with friends. Learn to cook a few dishes that are super easy and delicious. This is fast becoming something that people love about my recipes; they are simple and quick because the recipes are for busy mums just like me. Invest in a slow cooker – they are perfect for busy families. Get a veggie box delivered each week if your area has one; it’s an amazing time saver! If you had to make a glutenfree meal to inspire people to the real food lifestyle, what would it be?

How did you make peace with your body?

For entrée I would make caramelised scallops on a cauliflower and bacon mash. For mains, pork rack with crispy crackling, apple and onion jam, rosemary and salted baby roast root vegetables, honey and cumin carrots and gravy made from the juices of the pork. Dessert would be a warm berry and chocolate brownie, berry compote and drizzled with hot fudge sauce. Yum!

I used to be someone who looked in the mirror on a bad day and cry because I really didn’t like myself. Looking back I know how crazy that is but it was real for me at the time. Once I started

www.realfoodpledge.com www.facebook.com/RealFoodPledge www.instagram.com/realfoodpledge

YUM. | DAN BARRETT

YUM. | KIRRA WESTWICK

YUM. | CARALEE CALDWELL

SUNDRIED TOMATO & BASIL LOAF {

INGREDIENTS

}

2 tbsp chia seeds  ¼ cup warm water  1 cup ground almonds or almond meal ¾ cup arrowroot 1 tsp baking soda  pinch of salt  3 eggs  2 tbsp apple cider vinegar ½ cup sundried tomatoes, sliced ¼ cup fresh basil, chopped extra sundried tomatoes, for decoration

Preheat oven to 180°Celsius. Soak the chia seeds in the ¼ cup of water for 5 minutes.

Pour batter into a small square loaf tin that is lined with baking paper. Decorate with additional sundried tomatoes, if you like.

In a food processor or bowl, add the almond meal, arrowroot, baking soda and salt. Process or mix until the mixture is combined.

Bake for 25 minutes or until a skewer comes out clean. + Makes 8 large squares + Prep: 15 min. Cook: 25 min.

In a separate bowl beat together the eggs and vinegar, then add to dry ingredients and combine. Add the soaked chia seeds, sundried tomatoes and basil, and combine.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | KIRRA WESTWICK

YUM. | CARALEE CALDWELL

ROSEMARY & SEA SALT FOCACCIA This is so yummy and great for any occasion. Nothing is better than a fresh loaf of bread straight from the oven. This bread is very simple and can be made with no fuss as there is no yeast, meaning you don’t need to knead the loaf or wait for it to rise.

{

INGREDIENTS

}

1 cup of ground almonds or almond meal ½ cup arrowroot 1 tsp baking soda 1 tsp dried or fresh rosemary 1 tsp sea salt 3 eggs 2 tbsp apple cider vinegar 2 tbsp coconut oil, melted 1 tsp sea salt, garnish 1 tsp rosemary, garnish

Preheat the oven to 180°C and prepare a shallow round baking dish by lining it with baking paper.

Combine all the ingredients and pour the mixture into the lined baking dish.

In a large bowl or food processor combine the ground almonds, arrowroot, baking soda, rosemary and sea salt.

Sprinkle with the extra rosemary and sea salt and place in the oven to bake for 20 minutes.

In a separate bowl whisk the eggs, apple cider vinegar and coconut oil together, and then add to the dry ingredients.

+ Makes 8 slices + Prep: 15 min. Cook: 20 min.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | KIRRA WESTWICK

YUM. | CARALEE CALDWELL

PUMPKIN & SEED LOAF {

INGREDIENTS

}

2 tbsp sunflower seeds 2 tbsp chia seeds  2 tbsp pumpkin seeds ½ cup warm water  1 cup walnuts ¼ cup coconut flour 1 tsp baking soda  pinch of salt  1 tsp cumin ½ cup pumpkin, boiled or roasted 3 eggs  2 tbsp olive oil 2 tbsp apple cider vinegar Extra walnuts and pumpkin seeds, for topping

Pour batter into a loaf tin that is lined with baking paper.

Preheat oven to 180°C. Soak sunflower seeds, chia seeds and pumpkin seeds in the ½ cup of warm water for 10 minutes. In a food processor add walnuts, coconut flour, baking soda, salt and cumin. Process until the mixture resembles fine breadcrumbs.

Bake for 25-30 minutes or until a skewer comes out clean. { Tip } This bread freezes very well. Slice the loaf and store in the freezer taking one or two pieces as you need it.

In a separate bowl beat together the eggs, pumpkin, oil and vinegar, then add to the dry ingredients.

+ Makes 10 Slices + Prep: 15 min. Cook: 30 min. Use pulse setting in the food processor until mixed well, being careful not to over mix. Add the seeds and combine.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | PRODUCTS

YOUR DAILY BREAD

{ ADD THESE GOODIES TO YOUR SHOPPING LIST IN SEPTEMBER

}

10. 9.

8. 5.

STOCKISTS 1. Old Time Bakery gluten free wraps, www.bronhill.com.au 2. Helgas gluten free soy & linseed bread, www.helgas.com.au 3. Orgran wholemeal bread mix, www.orgran.com.au 4. Country Life low GI gluten free bread, www.bronhill.com.au 5. Protein Bread Co original gluten free protein bread, www.theproteinbreadco.com.au 6. PureBred chia seed loaf, www.pure-bred.com 7. 123 Gluten Free corn bread mix, www.123glutenfree.com.au 8. Well and Good gluten free rye-less rye bread mix, www.wellandgood.com.au 9. Has No gluten free white bread, www.aldi.com.au 10. Naturis organic buckwheat loaf, www.naturis.com.au

BURGERS AND BREAD Recipes Luke Hines, www.thepaleoway.com

YUM. | LUKE HINES

PORTUGUESE PORK BURGERS WITH PIRI PIRI SAUCE {

INGREDIENTS

}

PIRI PIRI SAUCE: 1 tbsp coconut oil, duck fat, tallow or other good quality fats 2 tbsp sweet paprika 1 tbsp ground cumin 1 tbsp ground coriander 1 red capsicum (red bell pepper), seeded and chopped ½ brown onion, chopped 2 fresh red chillies, deseeded and roughly chopped 1 tsp ginger, peeled and grated juice of 1 lemon 150 ml (2⁄3 cup) extra virgin olive oil BURGERS: 800g coarsely ground free-range pork shoulder 1 free-range organic egg 3 cloves garlic, minced 1 tsp chili powder 1 tsp dried oregano coconut oil, duck fat, tallow or other good quality fats, for cooking 1 lemon, halved baby romaine lettuce, leaves separated 120 ml (½ cup) aioli hot paprika, for garnish (optional) salt and black pepper

PIRI PIRI SAUCE: Combine the coconut oil, paprika, cumin, and coriander in a frying pan over medium heat and cook until fragrant (1 minute). Add the capsicum, onion, chilies and ginger and cook until soft and translucent (about 3 minutes). Mix in the lemon juice. Transfer the mixture to a blender and blend until smooth. Pour the olive oil in a slow, steady stream while blending until the oil is incorporated in the sauce. Season with sea salt and freshly cracked black pepper. BURGERS: Combine the pork, egg, garlic, chilli powder, oregano, 1 tablespoon of salt, and 1½ teaspoons of black pepper in a mixing bowl. Knead for 1 minute until well combined. Form the pork mixture

GLUTEN FREE

DAIRY FREE

NUT FREE

into 12 golf-ball sized rounds, then gently press into patties around 2.5 cm (1 inch) thick. Preheat a grill pan or outdoor grill to medium heat. Add a little oil, then add the patties and cook for 3–4 minutes on each side, or until cooked through. Grill the lemon halves for 1 minute, or until caramelised. To serve, place the burgers on lettuce cups, spoon over some piri piri and aioli, and finish with a squeeze of caramelised lemon and a sprinkle of paprika. + Serves 4 + Prep: 30 min. Cook: 15 min

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

ROMESCO SAUCE {

INGREDIENTS

}

2 red capsicums 1 tbsp coconut oil, melted 2 vine-ripened tomatoes, cut into quarters 80 ml extra virgin olive oil 12 blanched almonds, lightly roasted (activated, if possible) 12 hazelnuts, lightly roasted (activated, if possible) 1Â˝ tsp smoked paprika 1 red long chilli, seeds removed, chopped 3 cloves garlic, chopped 2 tbsp raw apple cider vinegar sea salt and black pepper

Preheat the oven to 200Â°C.

THERMOMIX VERSION:

Place the capsicums on a baking tray. Roast for 30 minutes or until the skin blisters and turns black. Remove from the oven and place in a bowl then immediately cover with plastic wrap and allow to cool. When the capsicums have cooled, peel away the skins and discard the core and seeds. Put the roast capsicum flesh aside. Place the tomatoes, chilli, paprika and coconut oil in a bowl, season with salt and freshly cracked black pepper and toss to coat well.

Place garlic cloves into Thermomix bowl and chop 3 sec/speed 7.

Cook the tomatoes and chilli in a frying pan over medium heat for 4 minutes or until the skin softens and blisters. Place the hazelnuts and almonds in a food processor until finely ground, then add the chopped capsicum, tomatoes, chilli, garlic and vinegar and process to a paste.

Roast peppers, peel, then place in Thermomix bowl with garlic. Add cooked, peeled tomatoes and chillies, nuts, paprika, vinegar, salt and pepper and blend 30 sec/speed 7. Weigh 80g olive oil into a small jug. With MC in place and blades spinning on speed 6, add oil slowly to bowl (it will drizzle in under the MC.) Season with salt and pepper and transfer to a bowl. + Makes 300g + Prep: 10 min. Cook: 15 min

With the machine still running, slowly add the olive oil until well combined, then season with salt and freshly cracked pepper. Transfer to a bowl, cover with plastic wrap and refrigerate until needed.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

SEED & NUT BREAD {

INGREDIENTS

}

3 tbsp sunflower seeds (activated, if possible), chopped, plus 1 tbsp extra for sprinkling 3 tbsp pumpkin seeds (activated, if possible) chopped, plus 1 tbsp extra, for sprinkling 1 tbsp black or white chia seeds, plus 1 tbsp extra, for sprinkling 50 g (1/3 cup) almonds (activated, if possible), chopped 150 g (1½ cups) almond meal 3 tbsp LSA 1 tsp bicarbonate of soda 2 tbsp coconut flour 6 free-range organic eggs 1 tbsp honey (optional) 1 tbsp apple cider vinegar 4 tbsp coconut oil 1 tbsp sea salt

Preheat the oven to 160°C. Grease a 20 x 10 cm loaf tin and line the base and sides with baking paper. Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir through the almonds, almond meal, LSA, bicarb and coconut flour. Add the eggs, honey (if using), vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter rather than a dough. Pour the dough into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top. Bake for 45–50

GLUTEN FREE

DAIRY FREE

minutes, or until golden and a skewer inserted in the centre comes out clean. You will need to do the skewer test because this bread is much more dense than regular bread and won’t sound hollow when you tap it. Remove from the oven and allow to cool in the tin before turning out. { TIP } You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months. + Serves 6 (1 loaf ) + Prep: 15 min. Cook: 50 min

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

EGG BREAD {

INGREDIENTS

}

185g coconut oil, melted 15 free-range organic eggs 120g (1 cup) almond meal 30g flaxmeal 30g (¼ cup) arrowroot 1 tbsp baking powder 1 tsp garlic powder 1 tbsp tahini 1 tsp maca powder (optional) 1 tsp good quality salt macadamia cheese, to serve

Transfer your bread mixture into the lined loaf tin and bake for 30 45 minutes, or until slightly browned and a skewer inserted into the centre comes out clean.

Preheat the oven to 180°C. Grease a 22 × 12 cm loaf tin with oil and line the base and sides with baking paper. In a large bowl combine the almond meal, baking powder, arrowroot, flaxseed meal, garlic powder, maca powder (if using) and salt and set aside.

Remove the loaf from the tin and allow to cool on a cooling rack. { TIP } Serve lightly toasted and smeared with macadamia cheese. You can store this bread in the refrigerator for up to 5 days or in the freezer for 3 months.

Combine coconut oil, tahini and 8 eggs in the bowl of an electric mixer. Beat on high for 3 – 4 minutes until light and fluffy. Add the remaining eggs one at a time and continue beating until the mix is aerated and fluffy.

+ Serves 6 (1 loaf ) + Prep: 10 min. Cook: 45 min

Fold your egg mixture into the dry ingredients one-third at a time, and mix until well combined.

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

MUM’S BURGER As a kid, I used to love coming home after a long surf and seeing my mum, Joy, making burger patties. Not a lot has changed since then. I still love going for long surfs and still feel starving afterwards. This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.

{

INGREDIENTS

}

8 large portobello mushrooms 4 tbsp coconut oil or other good-quality fat, melted Himalayan salt and freshly ground black pepper 4 rashers of bacon (optional) 2 onions, sliced into rings 4 free-range eggs 8 slices of tomato 4 gherkins, sliced 2 carrots, grated 1 large beetroot, julienned 8 butter lettuce leaves good-quality tomato ketchup, to serve wholegrain mustard or fermented mustard, to serve chipotle aioli, to serve PATTIES: 600g chuck steak, minced ½ onion, finely diced  2 garlic cloves, crushed  1 free-range egg 1 tbsp dijon or wholegrain mustard pinch of dried chilli flakes 1 tbsp chopped flat-leaf parsley leaves pinch of dried oregano 1 tsp each of Himalayan salt and freshly ground black pepper

Preheat the oven to 220°C. Line a baking tray with baking paper. De-stem the mushrooms and place them stem-side down on the tray. Drizzle on 1 tablespoon of the coconut oil or other fat, season with salt and pepper and bake in the oven for 10–15 minutes, or until the mushrooms are tender. Place the mushrooms on paper towel to remove excess moisture. Allow to cool. Place all the patty ingredients in a large bowl and mix well. Shape into four patties. Heat a barbecue hotplate to medium–high. Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and

GLUTEN FREE

DAIRY FREE

NUT FREE

onion for 5 minutes. Stir the onion occasionally so that it doesn’t burn. Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised. Remove from the barbecue and keep warm. Add the remaining tablespoon of coconut oil or other fat and cook the eggs to your liking. Season with salt and pepper. Place the patties, mushrooms, onion, eggs and bacon (if using) on a serving platter in the centre of the table. Place the tomato, gherkins, carrot, beetroot, lettuce, tomato ketchup, mustard and chipotle aioli in bowls and let everyone build their own burger. + Serves 4 + Prep: 20 min. Cook: 25 min

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

LIQUORICE ROOT SAUSAGES WITH FRIED EGGS & GREENS {

INGREDIENTS

}

1 tbsp ground liquorice root or ground cumin ½ tsp whole cloves ¼ tsp coriander seeds ¼ tsp ground white pepper 1 tsp sea salt 550g free-range pork mince 2 cloves garlic, minced 4 sprigs thyme, finely chopped 1 tbsp chopped fresh parsley 4 tbsp beef tallow, duck fat or coconut oil ½ bunch silverbeet, stems removed and leaves torn 4 organic free-range eggs ¼ bunch chives, finely chopped chilli-infused olive oil 4 tbsp cultured vegetables of your choice, to serve

Using a spice grinder or a mortar and pestle, grind together the liquorice root, cloves, coriander, white pepper and sea salt to make a fine powder. Transfer the spice mix to a bowl and stir in 2 tbsp cold water. Add the pork mince, garlic, thyme and parsley and mix by hand to combine. Refrigerate for 20 minutes to allow the flavours to infuse.

To serve, divide the silverbeet between four serving plates; top each portion with a sausage patty and fried egg. To finish, sprinkle over some chopped chives, drizzle with chilli oil, and season with salt and pepper. Spoon a tablespoon of cultured vegetables on each plate.

Divide the meat mixture into four portions and form into patties about 8cm in diameter and 2cm thick.

Place liquorice root, cloves, coriander, white pepper and 1 teaspoon of sea salt into Thermomix bowl and mill 1 ½ mins/speed 9. Remove to a small bowl and stir in 2 tablespoons of water.

THERMOMIX VERSION:

Heat a large non-stick frying pan over medium heat and add 2 tbsp of the beef tallow. When the tallow is melted, put the patties in the pan and cook for about 3 minutes per side, or until cooked through and golden. Keep warm.

Place garlic cloves, thyme and parsley into Thermomix bowl and chop (3 sec/speed 7). Add pork and spice mixture to Thermomix bowl and mix 30 sec/ reverse/speed 2, using spatula to help combine.

Meanwhile, heat another non-stick frying pan over medium heat and add 1 tbsp of beef tallow. When the tallow melts, add the silverbeet and sauté until just wilted (2 minutes). Season with salt and freshly cracked black pepper. Remove from the pan and set aside to keep warm.

Divide meat mixture into patties and cook as above. Meanwhile, place 2 tbsp tallow and torn silver beet to Thermomix bowl (no need to wash first) and cook 5 mins/Varoma/reverse/speed soft. Season with salt and pepper.

Wipe the frying pan clean and return the pan to the stove over medium-low heat. Add the remaining 1 tbsp of beef tallow. When the fat is melted and hot, carefully crack the eggs into the frying pan and cook, undisturbed, until the whites are cooked through and the yolks are still runny (2-3 minutes), or until cooked to your liking.

GLUTEN FREE

DAIRY FREE

Cook eggs in frying pan, and serve as above. + Serves 4 + Prep: 15 min plus 20 min. marinating time Cook: 10 min

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | BEAK & SONS

WHO SAYS GLUTEN FREE CAN’T BE GOURMET? { B E A K & S O N S A R E D E V O T E D T O P U T T I N G A B E T T E R S A U S A G E O N Y O U R FA M I LY ’ S F O R K S B Y INTRODUCING THE NEW BEAK & SONS GLUTEN FREE GOURMET SAUSAGE RANGE }

Beak & Sons family butcher’s sausages boast a high meat content and they are naturally gluten free. Beak & Sons never add artificial flavours, colours or MSG because they are as devoted now to putting a better sausage on your fork as they were back in 1910. To make the greatest sausage you have to have the greatest ingredients. Beak & Sons have done this by sourcing the best meat they can find. While most people make sausages from everything that is left over, Beak & Sons only select the finest cuts and combine them with the finest fresh ingredients. Beak & Sons’ sausages are the results of more than 120 years spent honing their craft. For four generations, Beak & Sons have carefully guarded the secrets of their masterful techniques so there is nothing quite like one of their sausages. We take our skilful, timehonoured ways and apply them across all our top quality, prizewinning meat products. Reginald (Reggie) Beak laid the foundations of this company’s pioneering tradition when he experienced the sublime smokey flavour of the chorizo sausage while living in South America in the 1900s. He later perfected his own recipe based on beef, pork and smokey paprika in Argentina and it remains a bestseller today. Reggie’s wife, Elsie, and his son, Peter, also pioneered creations that were inspired by their many global travels. They have been kept and developed as secret family recipes, showing that good ideas never get old.

David Beak is now at the helm of this Australian family-owned and run gourmet sausage company and his children, Will and Lucy, are ensuring the family legacy will be carried forward. In an exciting development for coeliacs, Beak & Sons spokesperson Giselle Rodriguez says the company will this month release a brand new gourmet range of sausages, adding a luxury twist to a glutenfree product. The new gluten-free gourmet range introduces three new recipes including Chicken and Mushroom, Tuscan Pork and the ever popular Traditional Beef. “The creation process has been a long one because we wanted to get the flavour, taste and ingredients right,” Giselle says. “Fans of our sausages have a discerning palate and we wanted to create something they would love in addition to our classics range. “We are devoted to making the best tasting sausage we can for our customers’,” Giselle says. “This means locally sourcing the best and freshest ingredients we can find. “A good sausage takes time and it’s worth it for the juicy, great tasting cooked sausage you achieve. We recommend cooking sausages slowly on a low heat and turning often.”

www.beakandsons.com.au

Playground friendly snacks for kids! Health & Nutrition

The nutritionists at ORGRAN have been developing alternative grain foods for 30 years. ORGRAN Kids products are nut free and have no artificial flavours, colours or preservatives. With added calcium and fibre to help your kids grow, these are a lunchbox treat your kids will love!

GLUTEN FREE 400+ free recipes Click to download To see the full range of over 80 products and hundreds of recipes, visit our website or download the app:

www.ORGRAN.com ORGRAN, the brand behind a healthier Australia

Information Membership Support We are a not-for-profit membership organisation committed to providing support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet. Established in 1974, we have been supporting Queenslanders for 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836

YUM. | BOOKS

HEALTHY READING MATERIAL { GLUTEN-FREE BOOKWORMS UNITE!

}

CORNERSMITH

By Alex Elliott-Howery and James Grant Eat with the seasons and preserve the bounty with ethical, and delicious, recipes from the Cornersmith café and picklery. When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney’s inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love. This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular EDITOR’S pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food PICK is about following the seasons, not the latest fad; it’s about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it. www.dymocks.com.au

THE DETOX KITCHEN BIBLE

By Lily Simpson and Rob Hobson Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers – including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food. Inside this book are 200 of Lily’s exquisite recipes – brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined sugar-free, you’ll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats. But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that’s losing weight, gaining energy, getting clearer skin – or just having a weekend detox after a few days of indulgence. Eat your way to glowing health with this smart new guide to daily wellbeing. www.dymocks.com.au

HEAL YOUR GUT: SUPERCHARGED FOOD

By Lee Holmes A step by step protocol to restore inner health, including more than 90 anti-inflammatory recipes to heal and nourish. Whether you’re suffering from a health issue aggravated by diet and a poorly functioning digestive system, or whether you have an auto-immune or digestive disorder, food allergies or intolerances, IBD, IBS, Crohn’s disease, coeliac disease, leaky gut, inflammatory issues, thyroid problems, neurological disorders, obesity, diabetes, arthritis or fibromyalgia, this book will provide you with information, meal plans and recipes to really heal your gut and get back on track with your health. This book isn’t just another fad diet: it contains recipes that have been specifically created to heal and also deliver vital nutrients, vitamins and minerals to get your body systems functioning optimally. Healing recipes include: coffees, teas, toddies and tisanes; smoothies, juices and milks; bone broths and stock; healing and sealing soups; easy-to-digest bowls; fermented foods for when your gut is strong; and even some delicious desserts. www.dymocks.com.au

YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA MAKERS

}

HEARTBEET KITCHEN Motto: Cook like you donâ&#x20AC;&#x2122;t have to clean. Writer, food lover and photographer at Heartbeet Kitchen and author of Smitten w/ Squash. Celebrating beautiful real food. twitter.com/amanda_paa

REMO GELATO The first artisanal gelato sold in jars. Produced in Italy using only natural ingredients and gluten free. Visit www.remeogelato.com www.instagram.com/remeogelato

TESSA Gluten-free baking with natural, whole ingredients. twitter.com/saltedplains

BUBBAYUMYUM

DAN CHURCHILL - DUDE FOOD

Healthy nutritious nourishing meals and tips for babies and toddlers. Made with love and passion with a focus to heal. Gluten and dairy free.

Stoked to be an author, cook, television presenter and have a Masters in Exercise Science, his latest book is Dudefood.

www.facebook.com/bubbayumyumlove

www.facebook.com/danthehealthycook

You can find us here: Instagram yum.glutenfreemagazine Facebook yumglutenfree Twitter yum_gluten_free

YUM. | LIVE LOVE NOURISH

NOURISHING BURGERS { NOTHING SAYS SPRING LIKE ALFRESCO DINING WITH FRIENDS, COLD DRINKS AND A GOURMET BURGER – OR THREE } Recipes Casey-Lee Lyons, www.livelovenourish.com.au

DUKKAH: ¼ cup nuts 2 tbsp sesame seeds 2 tsp coriander seeds 2 tsp cumin seeds pinch pink salt and pepper BEETROOT RELISH: 1 tbsp olive oil 3 small-medium beetroots, shredded ½ tsp ground coriander 1 tbsp fresh lemon juice 4 tbsp water FENNEL ROSTIS: 1 ½ cups grated fennel bulb 1 large free-range egg, whisked 1 spring onion, chopped pinch pink salt and pepper

Prepare dukkah: Toast nuts in frying pan over low heat for 4-5 minutes, agitating frequently. Remove from pan. Toast coriander, cumin and sesame seeds for 2 minutes. Allow nuts and seeds to cool and grind to a rough texture. Stir through salt and pepper. Set aside.

DUKKAH CHICKEN STACK WITH FENNEL ROSTI & BEETROOT RELISH { INGREDIENTS }

Make beetroot relish: In a small saucepan, sauté beetroot in olive oil. Stir through coriander and lemon juice. Add water and cook for 10-12 minutes over low heat, stirring regularly or until beetroot is tender. Set aside to cool. Make fennel rostis: In a bowl, mix fennel, egg, spring onion, salt and pepper. Spoon ¼ cup portions of mixture onto a well oiled pan, flatten and shape with back of a spoon. Cook for 2-3 minutes each side or until golden. Set aside. Make dukkah chicken: Coat chicken thighs in dukkah. Pan fry in olive oil for 4-5 minutes each side or until golden and cooked through.

4 free-range chicken thighs

Assemble stack by layering rosti, lettuce, chicken, avocado and beetroot relish.

1 cup lettuce leaves

+ Serves 4 + Prep: 20 min. Cook: 25 min.

1 large avocado, sliced olive oil, for cooking

GLUTEN FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LIVE LOVE NOURISH

BACON & EGG BURGERS { INGREDIENTS }

{ INGREDIENTS }

4 large free-range eggs

1 large sweet potato, cut into 1.5cm rounds

1 cup baby spinach

500g lamb or beef mince

4 slices organic short cut bacon

1 free-range egg

½ - 1 avocado

1 clove garlic, minced

In a large pan, fry eggs in oiled egg rings until cooked to liking. Remove from rings and set aside. Sauté baby spinach in olive oil for 1 minute or until wilted. Cook bacon to liking. Set aside.

+ Serves 2 + Prep: 10 min. Cook: 15 min.

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

2 sprigs fresh rosemary, finely chopped pink salt and pepper olive oil, for frying 1 large cooked beetroot, sliced 1 large tomato, sliced

Assemble each burger by stacking one egg with avocado, bacon and spinach. Top with second egg.

GLUTEN FREE

SWEET POTATO SLIDERS

PRESERVATIVE

FREE

1 cup lettuce leaves, torn 1 large avocado, sliced Pre-heat fan-forced oven to 180°C and pre-warm a roasting tray. Lightly grease tray with olive oil and place sweet potato rounds in one layer. Bake for 25-30 minutes, turning half way, or until golden and tender. Meanwhile, combine mince, egg, garlic, rosemary, salt and pepper in a mixing bowl. Shape mixture into six patties. Heat oil in frying pan and cook patties over medium heat for 4 minutes each side or until both sides are browned and cooked through. Assemble sliders by layering sweet potato, meat patty, beetroot, tomato, lettuce and avocado. + Makes 6 + Prep: 10 min. Cook: 30 min.

GLUTEN FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

BURGER BEAUTIES Recipes Amy Chatwin, www.thoroughlynourishedlife.com

YUM. | AMY CHATWIN

ULTIMATE GRILLED VEGETABLE & HALOUMI BURGER WITH CHUNKY BASIL ALMOND PESTO {

INGREDIENTS

}

FOR THE PESTO: 他 cup, packed basil leaves 1/3 cup toasted almonds juice of 1 lemon 2 cloves garlic 1 tbsp olive oil salt and pepper FOR THE VEGETABLES: 1 medium sweet potato, peeled 1 small zucchini 6 medium button mushrooms 100g haloumi, sliced into four pieces 1 tbsp olive oil TO SERVE: 2 gluten-free buns

Place mushrooms on the pan, cap side up, and cook for four minutes, flip over and cook for another four minutes.

First, make the pesto. Place basil leaves, almonds, lemon juice, garlic, olive oil, salt and pepper into a small food processor and pulse until a chunky paste forms. Set aside until ready to serve.

Cook haloumi briefly on each side, less than two minutes per side. Then, prepare the vegetables. Slice sweet potato lengthways into long strips less than half a centimetre thick. Slice zucchini into coins of a similar thickness. Brush any dirt off the mushrooms.

To assemble. Spread burgers with a decent helping of the chunky pesto. Top with haloumi, sweet potato strips, zucchini and mushrooms.

Heat a grill pan to medium heat and brush with olive oil. Place sweet potato and zucchini pieces in a single layer and cook for three minutes on each side or until softened. Repeat in batches until all vegetables are cooked.

+ Serves 2, easily multiplied + Prep: 20 min. Cook: 30 min

GLUTEN FREE

YUM. | AMY CHATWIN

SPICED SWEET POTATO FRIES WITH CORIANDER YOGHURT DIPPING SAUCE {

INGREDIENTS

}

1 large sweet potato 1 tsp gluten free cornflour 1 tbsp olive oil 2 tsp ground cumin 2 tsp ground coriander ¼ tsp chilli flakes 1 tsp salt ½ tsp black pepper FOR THE SAUCE: ¼ cup (packed) coriander leaves 1 tbsp lime juice ½ cup Greek yoghurt

Preheat your oven to 200°C and line a large baking sheet with baking paper.

Spread fries out on large baking sheet. Do not crowd the sheet. Use two baking sheets if necessary.

Peel sweet potato. Slice potato in half and then into batons about 1cm wide.

Bake for 10 minutes then shake fries around to turn over. Bake for another 10 minutes or until fries are crispy on the outside.

Dry batons in some paper towelling then place in a large bowl with cornflour. Toss to coat completely.

Remove from oven and serve with dipping sauce. To make dipping sauce, finely chop coriander leaves and stir together with lime juice and yoghurt.

Shake off excess cornflour, discard cornflour from bowl and then place fries back into the bowl with the olive oil, spices, salt and pepper. Toss to coat completely.

+ 2 people generously or 4 as a side dish + Prep: 20 min. Cook: 24 min

GLUTEN FREE

YUM. | AMY CHATWIN

SPICY BLACK BEAN BURGERS WITH SRIRACHA SAUCE {

INGREDIENTS

}

¾ cup quinoa 1 ½ cups vegetable stock 1 cup black beans (or a 400g tin) 1 tsp ground cumin 1 tbsp gluten-free soy sauce 1 tbsp sriracha ½ tsp black pepper 1 egg 1 spring onion, thinly sliced ½ red chilli, finely diced ¼ cup coriander leaves 1/3 cup quinoa flakes TO SERVE: 1 small avocado 1 tbsp lime juice ½ cup Greek yoghurt 1 tbsp sriracha (plus extra to serve) 4 gluten-free hamburger buns lettuce leaves

Place quinoa and vegetable stock in a medium-sized saucepan. Cover and bring to the boil. Allow quinoa to boil for 5 minutes, then turn the heat to low and simmer for 15 minutes. Remove from heat, drain thoroughly and allow to cool to room temperature.

Form batter into four patties and press down slightly to flatten.

Drain tinned black beans and rinse. Place some paper towels on a rimmed baking sheet and spread beans out to drain completely.

Mash avocado with a little salt and pepper and lime juice.

Bake in preheated oven for 15 minutes. Turn patties over and bake for a further 15 minutes.

Mix sriracha with Greek yoghurt. Preheat oven to 180°C (350°F) and line a rimmed baking sheet with baking paper.

To assemble: slice buns and place lettuce on each. Top with a spicy black bean burger, a dollop of mashed avocado and a serving of sriracha yoghurt.

Place one cup cooled quinoa and half the drained black beans in the bowl of a food processor. Pulse until a chunky paste starts to form.

+ Makes 4, easily multiplied + Prep: 45 min. Cook: 20 min Place paste into a bowl and add cumin, soy sauce, sriracha, pepper, egg, onion, chilli, coriander, quinoa and remaining beans and quinoa flakes and mix thoroughly to combine.

GLUTEN FREE

YOU CAN’T BEET THESE IDEAS Recipes www.lovebeets.com.au

YUM. | LOVE BEETS

CLEAN EATING DETOX SANDWICHES {

INGREDIENTS

}

8 slices gluten-free bread 4 tbsp goat chevre 4 tbsp stone ground mustard 2 cups baby spinach 1 x 250g packet of Love Beets cooked beets, sliced 2 medium-sized carrots, peeled and grated 1 large cucumber, peeled and sliced Make sandwiches by spreading 1 tbsp of goat cheese on one slice of bread and 1 tablespoon of mustard on another slice of bread. Add baby spinach, sliced beets, shredded carrot and sliced cucumber. Repeat with remaining ingredients and enjoy! + Serves 4 + Prep: 5 min. Cook: 0 min

GLUTEN FREE

GRILLED VEGETABLE QUINOA SALAD {

INGREDIENTS

}

1 cup cooked quinoa

Cook the quinoa according to package instructions. Once cooked, remove quinoa from heat, fluff with a fork and leave covered. Preheat the grill to medium-high and spray with oil. Lightly brush the zucchini, corn and beets with olive oil (or spray with cooking spray). Grill all veggies, turning occasionally, until crispy and softened (about 10 minutes for the corn, 4 to 5 minutes for the beets, and 5 to 8 minutes for the zucchini). Transfer veggies to a cutting board. Remove the corn kernels from the cobs using a sharp knife and chop the beets and zucchini into bite sizes. Transfer the grilled vegetables, red onion, cooked quinoa and feta cheese to a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil, garlic and sea salt. Pour this mixture over the quinoa and veggies and toss everything together well. Taste the salad for flavour and add more salt and lemon juice if desired. Serve salad alongside your favorite main meal. + Serves 6 + Prep: 15 min. Cook: 35 min

1 x 250g packet of Love Beets cooked beets, halved 2 medium zucchini, cut into 1cm rounds 2 ears of corn, husked, silks removed Âź red onion, finely chopped 3 tbsp fresh lemon juice 3 tbsp olive oil 1 large clove garlic, minced Âž tsp fine sea salt, or to taste /3 cup feta cheese, crumbled

cooking spray or olive oil

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | LOVE BEETS

DETOX KALE SALAD WITH LEMON-PARSLEY DRESSING {

INGREDIENTS

}

LEMON-PARSLEY DRESSING: ¼ cup + 1 tablespoon avocado oil* ¼ cup fresh lemon juice (1 large lemon) 1 clove garlic, minced ¼ cup packed fresh parsley leaves 2 tsp pure maple syrup 2 tsp stone ground mustard pinch of salt *You can replace the avocado oil with grapeseed or olive oil DETOX KALE SALAD:

6 small radishes, thinly sliced 1 medium carrot, peeled and grated ½ small cucumber, peeled and thinly sliced 1 large ripe avocado, peeled and diced 1 x 250g packet of Love Beets cooked beets, diced ½ cup raw walnut halves, chopped

LEMON-PARSLEY DRESSING: In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy (you can also whisk the ingredients together in a small bowl if you don’t have a small blender). KALE SALAD: Wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine. { Note } You can save leftover salad dressing for future salads. + Serves 4 + Prep: 15 min. Cook: 0 min

1 head lacinato (dino) kale, leaves thinly sliced 1 head Russian red kale, leaves finely chopped ½ red bell pepper, cut into matchsticks (about 1 cup)

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Raw fermented paleo protein

For those who go against the grain Raw fermented paleo protein is a delicious wholefood formula combining a nourishing sprouted base with fermented seeds and greens. This blend contains superfoods such as Peruvian sacha inchi, fermented spirulina, quinoa and chia, creating a comprehensive paleo-friendly protein. Vegan and grain-free, Raw fermented paleo protein provides high levels of amino acids essential for muscle development and body function.

For paleo & gluten free recipes follow us @amazoniaco

amazonia.com.au

gluten free (based on origin)

wholefood fermented

probiotics 13 strains

80%

cultured protein

YUM. | CAFE

FROM PLANTED TO PLATED { “LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD” – HIPPOCRATES

}

Words Olivia Jackson

Sadhana Kitchen is Sydney’s first organic, vegan, gluten free, refined sugar free, wholefoods cafe. Additionally, 95 per cent of the menu is raw, meaning that the foods are not heated above 45°C. You can be sure this place is coeliac-safe and #nocrumbsplease approved. Sadhana Kitchen takes extra measures to ensure people with most food sensitivities feel comfortable eating here. Be sure to ask their friendly staff about your particular food restrictions. Sadhana Kitchen creator Maz Valcorza says they mill their own flours from activated nuts and seeds using plant-based wholefoods. Ingredients like flax meal, almond meal, hazelnut meal, cashew meal, coconut flour, besan flour, buckwheat flour and sunflower seed meal are used to create an impressive menu of tantalising foods. “We are only limited by our own imaginations,” Maz says. “It’s really just a happy consequence when using plant-based wholefoods that everything is much easier to digest and more nutrient dense.”

Maz did not grow up eating gluten free, vegan or raw foods. In fact, she was consuming quite the opposite. She knew from firsthand experience that if she was going to develop a loyal following, her food had to change the stigma that raw equals flavourless. Every meal she designs proves that gluten free, vegan, refined sugar free and raw do not mean missing out on decadence and indulgence. She has created a menu that is delicious and filling, without compromising on taste or the experience. Prior to opening Sadhana Kitchen, Maz worked as a registered nurse and pharmaceutical sales representative. It comes as no surprise that Maz has always been involved in the healthcare field in both a clinical and commercial capacity. These experiences have shaped her understanding of health and wellbeing. Beyond conventional healthcare, Maz has also witnessed the importance of connecting with your inner wisdom. She has taken her conventional knowledge of health and wellness and her holistic view on the body and the planet and created a sustainable hub for her community.

YUM. | CAFE

“Only you can know what it really feels like to be healthy and so only you can build your own culture of health to meet your unique needs,” she says. “I practice yoga and one of the foundational philosophies of yoga is Ahimsa, which is non-violence. This resonated with me so deeply that I wanted to do the least harm possible to myself, other beings and the planet. So I became vegan.” She began to blog about her massive lifestyle change embracing raw foods and veganism. Through this plant-based diet she found health and healing. When she began consuming a high amount of raw foods, Maz experienced increased energy levels, better muscle tone and overall improved mood. By blogging about these remarkable changes and sharing her raw food recipes, she began receiving requests to sell her raw cakes to local cafes. This was the start of Sadhana Kitchen.

seven-course degustation menu, high tea, catering, cleanses, wholesale items and workshops to learn how to make your own raw food creations. And now, they even offer a weekday lunchbox delivery service. Sadhana Kitchen is constantly innovating. Their chefs are about to release the spring seven-course organic, raw food degustation menu. These amazing degustations run every two weeks and let me tell you, this spring menu looks out of this world! “Sadhana is sanskrit for conscious spiritual practice – what we do each day to make our lives as awesome as possible. I believe that what we put into our bodyies every day is part of our daily ritual, our Sadhana, so I have created a place that could help members of our community connect with their inherent wisdom through nourishing their bodies each day,” says Maz.

Since opening in April 2012, the response to Sadhana Kitchen has been absolutely remarkable. The cafe is bustling seven days a week, which is often the biggest complaint Maz receives. Sounds like a pretty good problem to have.

So follow the wise words of Hippocrates and take this rare opportunity to get back to nature in Sydney’s vibrant inner-west and enjoy a wholesome decadent meal at Sadhana Kitchen.

“We hope to keep connecting our community with their inherent wisdom through delicious and nutritious food. We are also looking at expanding and making this kind of food more accessible to people in other communities around Australia,” says Maz.

147 Enmore Road Enmore, NSW 2042

To top it all off, Sadhana Kitchen has unique events and opportunities above and beyond the cafe. They offer a seasonal

www.sadhanakitchen.com www.facebook.com/sadhanakitchen

YUM. | CAFE

MUSHROOM FIESTA TACOS WITH CHIMICHURRI {

INGREDIENTS

}

TACO MINCE: 1 ½ cups sundried tomatoes, soaked and drained 1 ½ tbs cumin 2 tsp coriander powder ¼ cup fresh coriander, chopped 1 tsp onion powder 1 tsp garlic powder 1 tomato, seeded 2 cloves garlic 2 tbs olive oil 1 cup shitake mushrooms 2 cups swiss brown mushrooms 1 cup oyster mushrooms SOFT TACOS SHELLS: 1 cup corn kernels 2 cups zucchinis, peeled and chopped ½ cup flax meal ¼ cup coriander, coarsely chopped SALSA: 3 cups tomato, diced 1 cup cucumber, diced 1 small red onion, finely chopped ½ cup coriander, finely chopped 1 clove garlic, minced juice of 1 lime Himalayan pink salt or sea salt and pepper, to taste 1 x batch Sadhana Gucamole (see page 59) 1 x batch Sour Cream (see page 57) 1 x batch Chimichurri (see page 59) Blend all ingredients for the taco shells on high speed until smooth. Spread round taco shapes onto dehydrator trays lined with non-stick sheets and dehydrate at 40°C for 4 hours flipping after 2 hours and removing non-stick sheet. If you don’t have a dehydrator, place into an oven set to its lowest setting with the door slightly open for 1 hour or until taco shells are dry to touch but still pliable. In a food processor, pulse mushrooms until roughly chopped and set aside. Place the rest of the ingredients for the mushroom component in a food processor on high speed until well combined. Pour into a mixing bowl and hand mix with mushrooms. Transfer into a bowl and set aside. GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

Toss all ingredients for the salsa in a mixing bowl until well combined and set aside. Make a batch each of sadhana guacamole, sour cream and chimichurri and set aside. To serve, plate all the individual components in small bowls and serve tapas style to enjoy with friends and loved ones. + Makes 4 +

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | CAFE

SOUR CREAM

BASIL AIOLI

{ INGREDIENTS }

2 cups cashews

1½ cups cashews

juice of 1 lemon

1 cup water

¼ tsp Himalayan pink salt

4 tbsp finely chopped basil

1 tbsp apple cider vinegar

4 tbsp apple cider vinegar

2 tbsp nutritional yeast

4 tbsp lemon juice

1 ½ cups water, adding more if mixture is too thick

4 tbsp cold pressed olive oil 1 tbsp coconut nectar

Blend in a Vitamix until smooth, adding small amounts of water at a time if mixture it too thick until desired consistency is reached.

2 cloves garlic 1 tsp salt

+ Serves 4 +

Blend all ingredients in a high-powered blender until smooth. GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

CHEDDAR CREAM CHEEZE

GLUTEN FREE

{ INGREDIENTS } ½ cup pine nuts ½ cup raw cashews, soaked (if not using pine nuts, use another ½ cup raw cashews) 3 garlic cloves ½ red or yellow capsicum, de-seeded juice of ½ lemon 3 tbsp apple cider vinegar ¼ cup nutritional yeast Himalayan pink salt or sea salt, to taste ¼ cup water, adding more if mixture is too thick

Blend in a Vitamix until smooth, adding small amounts of water at a time if mixture it too thick until desired consistency is reached. + Makes 2 cups cheeze +

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

+ Serves 4 +

PRESERVATIVE

FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | CAFE

ZUCCHINI CRACKERS { INGREDIENTS }

SWEET POTATO & BEET CHIPS { INGREDIENTS }

3 zucchinis, chopped 1 ½ cup activated walnuts

1 kg sweet potato

1 cup activated almonds

1 kg beetroot

½ cup activated flax seeds, ground

2 tbsp cold pressed olive oil

¼ cup hemp seeds

¼ tsp Himalayan pink salt or sea salt

½ red capsicum

Basil Aioli (see page 57)

4-6 sun-dried tomatoes, soaked for 2 hours 1 lemon, juiced 2 heaped tbsp nutritional yeast

Wash sweet potatoes and beetroot thoroughly then dry with a tea towel.

Himalayan pink salt 2 tbsp filtered water (or enough to form a sticky dough) Cheddar Cream Cheeze (see page 57)

Combine all ingredients in a food processor, slowly adding water until a sticky dough forms. Spread the dough onto dehydrator trays lined with non-stick sheets or greaseproof paper. Dehydrate at 40°C for 8 hours flipping over and removing baking paper after 4 hours or when exposed side is firm. Enjoy them topped with Cheddar Cream Cheeze and micro greens.

Using a mandolin, slice the veggies into thin chips. You can use a potato peeler to make long thin ribbons instead if you don’t have a mandolin. In a large mixing bowl, massage the olive oil and salt into your chips. Arrange in a single layer on dehydrator trays and dehydrate for 6 hours on 40°C or until crispy. If you don’t have a dehydrator, place into an oven on the lowest setting with the door open slightly for 2 hours. Serve with some Basil Aioli. + Serves 4 +

+ Serves 4 + GLUTEN FREE

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | CAFE

SADHANA GUACAMOLE

CHIMICHURRI

{ INGREDIENTS }

1 ½ cups finely chopped parsley

{ INGREDIENTS }

½ cup finely chopped coriander

4 cups chopped avocado

4 tbsp finely chopped chives

3 cloves garlic peeled and minced

1 cup cold pressed olive oil

1 ½ limes, juiced

4 cloves garlic peeled and minced

2 tbsp finely chopped coriander

2 tbsp lemon juice

4 tbsp finely chopped red onion

2 tbsp lime juice

½ -1 tsp Himalayan pink salt or sea salt, to taste

½ tbsp lime rind 2 tbsp apple cider vinegar

Mash avocado in a bowl until crushed but still a bit chunky. Add remaining ingredients and stir until well combined.

½ tsp red chilli flakes ½ -1 tsp Himalayan pink salt or sea salt (to taste)

+ Serves 4 + GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Place olive oil, lemon juice, lime juice,, apple cider vinegar and crushed garlic in a blender on high speed until combined. Pour into a large bowl and whisk in remaining ingredients. + Serves 4 + GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Y U M. | J U L E S G A L LOWAY

EASY BREEZY {

LOOKING FOR A SIMPLE AND TASTY MEAL THE WHOLE FAMILY WILL ENJOY? COMBINE THESE TWO WINNING IDEAS...

}

Recipes Jules Galloway, www.julesgalloway.com

CHICKEN BURGERS { INGREDIENTS }

BALSAMIC ZUCCHINI & KALE SALAD

500g chicken mince

{ INGREDIENTS }

1 egg, beaten

4-5 large, shredded kale leaves, stems removed

2 tbsp coconut flour

1 small zucchini, peeled into strips

1 spring onion, chopped finely

1 cup sunflower sprouts

2 tbsp coriander leaves, chopped

1 cup watercress, torn roughly

1 heaped tsp dried chilli flakes

¼ cup basil leaves, torn

2 tbsp coconut oil, for frying

½ red capsicum, sliced finely ¼ cup raw pine nuts

Combine all ingredients thoroughly.

2 tbsp microherbs (I used red garnet microherbs, if you can’t find these, you can use chopped parsley or alfalfa sprouts)

Form into patties about 5-6cm in diameter and 1cm thick, although you can make a hamburger-sized patty if you prefer.

DRESSING:

Pan fry in coconut oil over a medium heat for 5-6 minutes each side, until cooked through and golden brown on the outside.

DAIRY FREE

2 tbsp lemon juice 2 tbsp extra virgin olive oil In a large bowl, mix together all your salad ingredients, except the pine nuts and microherbs.

+ Serves 2 +

GLUTEN FREE

2 tbsp good quality balsamic vinegar

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Mix together your dressing ingredients in a small cup or jar. Gently toss your dressing through the salad. Top with the pine nuts and microherbs. + Serves 2 as a main course, or 4 as a side salad +

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | GINGERBREAD FOLK

BEST THING SINCE SLICED (GINGER)BREAD {

W I T H T H E H O L I DAY S C O M I N G , H E R E ’ S A G R E A T WAY T O S P R E A D S O M E C H R I S T M A S C H E E R

}

Words Karen Sharman

What do you think of when you say “gingerbread”? The ‘gingery’ bit or the ‘bready’ bit? It is said that it was prehistoric man who first came up with the idea of mixing flour and wild honey to cook in clay moulds over a fire. Many European countries lay claim to the origins of gingerbread but whichever way you look at it, gingerbread began its days as a bread in the true sense of the word. Made with flour, sugar and raising agent, with the addition of honey and spices. Originally known as ‘honey-craft’, gingerbread making acquired a distinctively artistic approach in the 16th Century. It was closely linked to the woodcarving tradition to create its special shapes. The popularity of the Gingerbread House soared with the Brothers Grimm fairy-tale Hansel and Gretel in 1812. Since then, the much loved activity of building and decorating a gingerbread house has become a tradition with variations on the theme popping up all over the world. In Australia, gingerbread house building has taken on its own character. Cold winter nights are replaced by long summer evenings and gluvine swapped for a chilled glass of chardonnay. From the coast to the bush, communities come together to build their gingerbread houses, to reflect and share in the spirit of Christmas.

To make a gingerbread house of your very own, Gingerbread Folk have created a kit that includes prebaked parts and their unique egg, nut and gluten free royal icing. Easy. House kits come in standard gingerbread, GF gingerbread, chocolate and vegan. Gingerbread Folk even offer gingerbread house kits for groups – perfect for schools, corporate team building, children’s parties, mothers’ groups or other social events. In the kit, each participant receives a gingerbread house kit containing baseboard plus delicious gingerbread house parts and egg-free icing, ready-to-go in a piping bag. Once each participants’ house is assembled, decorate with our optional ‘big box of lollies’ and wrap your creation ready to take home using the cellophane and ribbon provided. www.gingerbreadfolk.com.au

GET YOUR GREEK ON Recipes Helen Tzouganatos, www.hungryandfussy.com

YUM. | HELEN TZOUGANATOS

GREEK MEATBALLS Greek meatballs (known as keftedes) are extremely versatile and absolutely delicious. They can be served as an appetiser on a sharing plate, with a side of rice for dinner or in a pita bread wrap for lunch on the run. They are perfect for kidsâ&#x20AC;&#x2122; lunch boxes and extremely popular at parties. Keftedes are traditionally made with breadcrumbs but my gluten-free version replaces breadcrumb with finely grated potato to achieve a crisp exterior with a light and fluffy centre. These meatballs will quickly become a staple in your household and a favourite among kids. Bite size + delicious = huge crowd pleaser.

{ INGREDIENTS

GREEK TZATZIKI

}

500g beef mince Tzatziki is a traditional Greek dip served with grilled meats or as a condiment in a gyros. Every Greek household has its own version of the perfectly creamy tzatziki. I love the final addition of finely chopped dill to add zest and extra depth of flavour.

1 egg, beaten 1 sebago potato, peeled 1 brown onion, grated 2 tbsp flat leaf parsley, finely chopped 1 tbsp mint, finely chopped 1 tsp dried oregano 1 tsp sea salt flakes pinch of cracked pepper

Ensure you purchase a good quality thick and creamy natural Greek yoghurt. The Dodoni brand is great for both natural Greek yoghurt and fetta but if you can only find a thinner yoghurt suspend it in a cheesecloth for a few hours to drain off the water to achieve a thicker, creamier consistency.

olive oil, to fry { INGREDIENTS

lemon wedge, to serve

}

400g natural Greek yoghurt Finely grate potato and squeeze out excess moisture with both hands. Combine with all other ingredients in a bowl.

1 large lebanese cucumber, peeled 1 garlic clove, crushed 1 tbsp white wine vinegar

Refrigerate for 30 minutes. Roll out into small balls. Fry in oil rotating frequently until browned all over.

1 tbsp extra virgin olive oil 1 tbsp dill, shredded 1 tsp sea salt flakes

Remove from pan and drain on paper towel. Sprinkle extra salt if required.

Slice cucumber in half lengthways and remove seeds with spoon. Grate and then squeeze excess liquid out firmly with your hands.

Serve with lemon wedges. Combine cucumber, yoghurt, garlic, vinegar, olive oil, dill and salt in a bowl. Mix well. Garnish with a drizzle of olive oil and dill.

+ Makes 12 meatballs +

+ Serves 4+

GLUTEN FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | NORDIC FOOD CO

MAKING THEIR (DEN)MARK { T W O C L E V E R M E L B O U R N I T E S A R E B R I N G I N G A L I T T L E B I T O F DA N I S H F O O D L O V E I N T O OUR LIVES VIA SOME VERY CLEVER BREAD }

It’s not just health that motivates The Nordic Food Co. Sustainability is also at the top of founders Lyndsey and Scott’s mission. “We believe in a slower, more conscious way of living and try to do as much as we can to minimise the environmental impact of our produce,” Lyndsey says. “We have reduced the amount of plastic we use as a business to nearly zero. Our bread is wrapped in recyclable paper and biodegradable plant-based cellophane.” The health conscious Melbourne food brand started almost accidentally. A self-described toast addict, Lyndsey, a freelance creative director, tried to make the switch from normal bread to gluten-free bread but struggled to find an alternative that was free from fillers, additives and chemicals like xanthan gum, GMOs, inflammatory fats and sugars. Taking inspiration from her Danish family, Lyndsey started making her own bread — a loaf that was free of wheat, additives and chemicals. The weekly loaf quickly turned into a business — The Nordic Food Co — as Lyndsey and her partner Scott started stocking local cafes and stores with their bread and other Danish inspired organic produce.

“We love the Scandinavian food culture; the beautiful traditions, the humble tastes, the slower pace,” Lyndsey says. “It felt so right to create a food company that would resonate with everything we loved and believed in.” Their latest creation is Paleo Sprouted Buckwheat Loaf – a heavy, seed-filled bread that is both grain free and gluten free. The organic buckwheat kernels are soaked and sprouted over three days before baked with seeds and a little buckwheat flour. The mixture is bound together with organic psyllium husk — a natural vegan product than acts like egg. The result? It’s got a strong, nutty buckwheat taste and makes an excellent base for open sandwiches. Sprouting the buckwheat means our bodies can digest the bread easier and absorb more nutrients. You can buy The Nordic Food Co’s organic breads online for home delivery in Melbourne. Their other organic products — double dipped dark chocolate marzipan balls and ‘Chokolade’, a luxury Scandinavian style drinking chocolate — can be shipped Australia wide. Or you can meet the pair themselves at Melbourne’s new Hank Marvin Markets in Alma Park, St Kilda East every Saturday. www.thenordicfoodco.com www.instagram.com/thenordicfoodco

& Conference

Discover Taste Buy & Learn!

Expert Speakers Kids Family Activities Friendly

Atmosphere

10 - 11 October 2015 Melbourne Exhibition Centre South Wharf COLES COOKING STAGE featuring Masterchef contestants

www.gfexpo.com.au Proudly owned and run by Coeliac Victoria and Tasmania 03 9808 5566

WHOLESOME COOKING Recipes and photos Martyna Angell, www.wholesome-cook.com

YUM. | MARTYNA ANGELL

RASPBERRY & PISTACHIO ‘CHEESCAKE’ SQUARES Let me say that cashew ‘cheesecakes’ are one of the most delicious ways to enjoy nuts for dessert and are easily adaptable to whatever flavours you fancy. These squares have a creamy texture and suit vegans as well as those with a dairy allergy who love a good cheesecake without having to use fake cheese. Leftovers can be frozen, that’s just a bonus.

{

INGREDIENTS

}

BASE: 1 cup shelled raw pistachio nuts 2 tbsp coconut oil, melted 5 Medjool dates, pitted  pinch of sea salt flakes FILLING: 3 cups cashews, soaked for 4 hours in water, then drained 1 ½ tablespoons honey or rice malt syrup ¼ cup lemon juice  ¼ cup melted coconut oil 1 tsp vanilla powder or natural vanilla extract ½ cup raspberries, fresh are best TO SERVE, FOR DECORATION: 3 tbsp shelled raw pistachios, chopped roughly petals from 1 pink rose

Remove tin from the fridge and lift the slice out onto a cutting board. Cut into 16 squares. Serve topped with chopped pistachios and rose petals.

Line a 20cm square cake tin with enough baking paper for it to overhang two sides. To make the base, process all ingredients in a food processor or power blender on low until roughly chopped and crumbly but soft dough starts to form. Press into the base of the prepared tin. Place the tin in the fridge.

Store any remaining slices of cake in an airtight container in the fridge for up to 4 days or freeze, cut up into bite-sized pieces if you prefer, in a zip-lock bag for up to 3 months. { TIP } For a delicious flavour twist to this raspberry version, add 2-3 teaspoons natural rose water or orange blossom essence.

Meanwhile, prepare the filling. Place soaked cashews, honey or rice malt syrup, lemon juice, coconut oil and vanilla in a power blender or food processor and process until smooth and creamy in texture. Gently fold through half the raspberries and spread the mixture evenly over the base, then tear remaining raspberries into smaller pieces and press gently into the cake. Smooth top, cover with a piece of baking paper and place in the fridge for 1–2 hours to set.

GLUTEN FREE

EGG FREE

DAIRY FREE

+ Serves approx 16 slices + Prep: 15 min + 4 hours soaking time Chilling time: 1-2 hours

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | MARTYNA ANGELL

GRILLED MACADAMIA SATAY CHICKEN Since the paleo diet advises against the use of peanuts (they are actually a legume and not a nut), I’ve decided to make use of Australia’s native nut in this aromatic, rich satay sauce – and it works amazingly well. When it comes to grilling chicken, I find that thighs retain their juiciness much better than breast pieces, but if you prefer, use breast meat instead.

{

INGREDIENTS

}

4–6 chicken thighs (about 500g), cut into bite-sized pieces, fat trimmed off MACADAMIA SATAY: 1 x 165ml can coconut milk 3 tbsp macadamia nut butter 8 macadamia nuts, chopped finely ½ tsp ground turmeric  ½ tsp ground ginger  ½ tsp ground coriander pinch of ground cumin ½ tbsp tamari TO SERVE: 4 tbsp olive, coconut or macadamia oil 1 bunch bok choy, quartered lengthways 1 handful coriander leaves 2 cups steamed rice, cooked quinoa or amaranth (optional)

Soak 6 bamboo skewers in water for 5 minutes. Thread chicken, about 4–6 pieces, onto each skewer. To make the macadamia satay, combine coconut milk, nut butter, macadamias, spices and tamari in a jug and mix well.

to a serving plate. Add skewers to pan and cook for 3 minutes on each side, or until chicken is cooked through. Transfer skewers to the plate and top with coriander. Serve with remaining sauce and a side of rice, quinoa or amaranth, if using. + Serves 4 + Prep: 15 min Cook: 15 min

Drizzle half the satay sauce onto the skewers and rub in well. Reserve the remaining sauce for serving. Heat a large chargrill pan or frying pan over medium–high heat. Add oil and sauté bok choy until just wilted and lightly charred. Transfer

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | MARTYNA ANGELL

BUCKWHEAT GARDEN SALAD Buckwheat is one of my favourite seeds. I find it easy to digest and it adds a grounding balance to this simple garden-style salad otherwise bursting with fresh tomato and zingy lemony flavours. I often serve the salad with tuna – you could use any canned fish or, for a vegan and vegetarian version, skip it altogether.

{

INGREDIENTS

}

½ cup raw buckwheat or buckinis 4 large cocktail tomatoes or 8–10 cherry tomatoes, cut into quarters ½ Lebanese cucumber, cubed ½ avocado, peeled ¼ small red onion, sliced finely 1 x 185g can tuna in olive oil, broken up with a fork (optional) 2 tbsp coriander leaves and few fresh basil leaves  2 tbsp lemon juice  2 tablespoons extra virgin olive oil sea salt flakes, to taste freshly ground black pepper, to taste

Place buckwheat or buckinis in a small saucepan and cover with water. Bring to a boil, then cover with a lid and reduce heat to a gentle simmer. Cook, stirring occasionally, for 10–12 minutes – check package for exact cooking times. Drain and allow to cool slightly. To serve, divide cooked buckwheat between two bowls, top with veggies, tuna, if using, and fresh herbs. Drizzle with lemon juice, olive oil and sprinkle with a little salt and pepper. + Serves 2 + Prep: 10 min + Cook: 15 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

Martyna’s book, The Wholesome Cook (Harlequin MIRA), is available in Australia in store at Dymocks, Collins Booksellers, Big W, Target, KMart, selected independent booksellers and online at Angus + Robertson Bookworld, Booktopia or harlequinbooks.com.au. In New Zealand the book is available from The Warehouse, Whitcoulls and select Paper Plus stores. RRP $49.99

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Y U M . | R A N I S I LVA

KIWI GOLD { NEW ZEALAND CHEF RANI SILVA’S LIFE IN REGIONAL OTAGO, HIS FOODIE CAREER AND BLOG ARE “ALL ABOUT LOVE” } Recipes Rani Silva, www.isallaboutlove.com

FALLOW DEER BACK STEAK, BUTTER CONFIT POTATOES & HORSERADISH CAULIFLOWER MAYO { INGREDIENTS } 300g deer back steak 2 garlic cloves 1 tsp salt 3 tbsp olive oil 3 tbsp chopped coriander 1 large leaf from an open leaved cabbage 2 large red potatoes 150g butter 1 sprig thyme ½ cauliflower head

4 asparagus shoots ½ white onion 1 cup beef bone broth ½ cup full-fat cream 1 large free-range egg yolk 1 tbsp mustard 1 tbsp white balsamic vinegar 1 tbsp fresh horseradish Cut the back steak into medallions, about 2cm thick. Turn the garlic into a paste by adding the salt and pressing the garlic against the chopping board using the side of your kitchen knife. Mix the garlic paste, olive oil and coriander and marinate the medallions at room temperature. Preheat the oven to 200°C. Cut the potatoes into 2cm rings. Take your time cutting them precisely the same thickness as this will help to get the same result regarding color and texture. Place the potatoes in a saucepan, cover with cold salted water and boil. The idea is to soften the potatoes but not cook them completely (about 10 minutes tops).

Y U M . | R A N I S I LVA

Drain the potatoes and place in a small oven dish (just big enough to fit the potatoes), place pieces of butter on top and break down the leaves of the thyme spring and add. Into the oven it goes for 20-30 minutes. Every 5 minutes, open the oven and spoon some of the (now melted) butter over the top of the potatoes. In the mean time, break the cauliflower into smaller pieces. Place into the same saucepan you used to cook the potatoes with just enough water to cover the cauliflower. Place a lid on top and bring to a simmer. Slice the asparagus into a nice bias, keep some for garnish. The off cuts can go into the pot when the cauliflower is soft. Remember to check the potatoes every 5 minutes (if you are using a floury potato like Agria they will get a nice natural color with some time in the oven. I used Red skin potatoes so to help them get golden I used some potato starch over the top. Keep your eyes on then to make sure you get the right colour). After 10 minutes simmering, the cauliflower will be soft. Add the asparagus off cuts to the pot, cover with the lid and let it sit for another 5 minutes without any flame. Now you can place a heavy grill or fry pan into the oven with the potatoes and let it warm up for the meat. Keep your eyes on these potatoes. Drain the cauliflower and let it cool down a bit. Using the same saucepan, heat up the milk, bone broth and the half onion. Simmer for 10 minutes on low heat or until the onion is nice and soft and the liquid has reduced by half. When the onion is soft, take it off the heat. Cut the cabbage leaf into a rectangle shape and put into the same pot and cover with a lid so it wilts with the steam. Reserve the cabbage leaf for plating.

place your comfit potatoes over the mayo and top with the rested venison medallions. Garnish with the asparagus bias you have reserved and spoon some of the clarified butter over the whole thing. Dim the lights, fill up a glass with some red wine and eat slowly, with appreciation for the successful hunt. + Serves 2 + Prep: 20 min. Cook: 20 min.

GLUTEN FREE

EGG FREE

SOY FREE

NUT FREE

SUGAR FREE

PRESERVATIVE

FREE

CASHEW NUT MAYO { INGREDIENTS }

Add the broth/onion mixture to a blender with the warm (but not hot) cauliflower and blend for 30 seconds. Add the mustard, vinegar, horseradish and egg yolk and blend for a whole minute. Add white pepper and salt, to taste.

1 cup cashew nuts (soaked) 2 tbsp lemon juice 2 tbsp flax oil

By now the fry pan should be hot in the oven. Place it on the stove and set it to a middle flame. The potatoes should be nice and golden by now. You can take them out of the oven and remove from their butter bath, (the liquid butter left over in the tray is clarified butter and you can save it for future use as a frying oil. Delicious!). Flash grill the medallions. It does not take much to over cook venison so if you are not 100 per cent confident, sacrifice one piece to find the perfect cooking time. I only cooked mine for 20 seconds each side. After grilling the medallions, place them on a side plate and cover with some foil for 5 minutes to rest while you prepare your plates.

1 tbsp white wine vinegar 3 tsp dijon mustard Â˝ head of clove, minced salt, to taste water to consistency Soak the cashews for 6 hours with a dash of lemon juice. Put all the ingredients into a high-speed blender. Add the water slowly until you get the right mayo consistency. + Serves 2 + Prep: 10 min. Cook: 15 min.

Plating up: Grab your favorite dish out of the cupboard and place into the warm oven for an instant. Start the dishing up with the cabbage leave as the foundation. Place 5-6 generous spoons of the cauliflower mayo on top of the cabbage leave,

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

Y U M . | R A N I S I LVA

HEALING SALSA VERDE { INGREDIENTS } 1 medium-sized spring onion 1 small bunch of coriander 1 small bunch of flat leaf parsley 5 basil leaves ½ tsp oregano (dried oregano works) ½ head of garlic 1 tsp smoked salt (sea salt works fine )

Start by turning the salt and garlic into a paste. Reserve. Using the blunt edge of your knife, crush the peppercorn and mix in the garlic paste. Make a little pile of herbs in the middle of your chopping board (spring onion, coriander, parsley, basil and oregano). Chop everything until all the herbs are the same size and they resemble a pile of green oats. Add the garlic paste and the herbs to a mortar and work it for another minute to extract moisture out of the herbs and turn it into a mush. Add the lemon juice, oil and kombucha vinegar.

3 whole black peppercorns 1 tbsp lemon juice

+ Serves ½ cup + Prep: 10 min. Cook: 0 min.

¼ cup flax oil ¼ cup kombucha vinegar (or raw apple cider)

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

YUM. | PALEO CAFÉ

PALEO LAMB BURGER { CAN’T GET OUT TO A PALEO CAFE? WE BRING PALEO CAFÉ TO YOU! #YOUREWELCOME } Recipes Danielle Charles, www.paleo-cafe.com.au

This burger is a bestseller at Paleo Café. Try it for yourself and you’ll see why. The mixture is enough for 4 adults or you can make smaller portions and feed the kids, too.

want your burgers). Place into the middle tray of the oven and cook for 10-15 minutes or until firmed up and slightly golden. Set aside.

2 tbsp mint aioli

To make the burger patties, place everything (except the ghee) in a large bowl and mix together well. Form into 4 or 6 even-sized patties (depending on how many burgers you’re making). Heat ghee in a large frying pan over medium-high heat and cook for 5 minutes on each side or until cooked through.

1 cup rocket 2 roma tomatoes, sliced ½ red onion, finely sliced 2 gherkins, quartered 1 avocado, sliced 4 tbsp beetroot jam sweet potato chips, to serve BURGER BUNS 325g almond meal 25g baking powder 10g salt 125g ground linseed 2 cups boiling water 6 egg whites BURGER PATTIES 1kg lamb mince 1 small red onion, finely diced 2 garlic cloves, crushed 1/3 cup pine nuts 1 egg 2 tbsp tomato paste ¼ bunch mint, chopped salt and pepper 1 tbsp ghee To make the burger buns, preheat your oven to 180°C. Line a large, flat baking tray with baking paper. Set aside. In a large bowl, combine almond meal, baking powder, salt and linseed. Pour the boiling water in and mix well until combined. In the bowl of an electric mixer or using a hand mixer, beat the egg whites until firm peaks form. Fold into the linseed mixture carefully, in batches, taking care not to over whip. Divide mixture into 4 or 6 x 10cm rounds (depending on how big you

To serve, spread mint aioli on the burger buns. Top with rocket leaves, tomatoes and onion, then the lamb burger patties. Place avocado on the top, followed beetroot jam. Serve with gherkins and a generous serving of sweet potato chips. + Serves 4-6 + GLUTEN FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

MINT AIOLI { INGREDIENTS } 2 eggs 2 tsp lemon juice zest of ½ lemon 1 tbsp Dijon mustard 1 tsp white wine vinegar 1 garlic clove ¾ cup light olive oil ¼ bunch mint, leaves picked Salt and pepper, to taste Place eggs, lemon juice and zest, Dijon mustard, white wine vinegar and garlic into a jug. Using a stick blender, blend until smooth. Place the oil in another small pouring jug. With the stick blender running, slowly pour in the oil until the mixture is thickened. Add the mint leaves and blend for a further minute or until the mint is well incorporated. Season with salt and pepper. This will last for up to 2 weeks, refrigerated in an airtight container. This can also be made in

YUM. | PALEO CAFÉ

1 green apple, peeled, cored and diced a food processor or blender using the same method.

½ cup honey ¼ cup water

+ Makes 1 cup +

¼ cup balsamic vinegar GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

BEETROOT JAM { INGREDIENTS } 1 tbsp olive oil 1 red onion, finely diced 2 garlic cloves, chopped 1 large red chilli, sliced 1 cinnamon stick 1 cardamom pod 1 star anise

PRESERVATIVE

FREE

salt and pepper Place a large saucepan over medium heat. Add the olive oil, then the onion, garlic, chilli, cinnamon, cardamom, star anise and bay leaf and saute for 5 minutes, stirring, or until onion has softened but not coloured. Add the grated beetroot and the apple and cook for a further 5 minutes. Add the honey, water, vinegar and salt and pepper and turn the heat down to a simmer and cook, stirring occasionally until beetroot has softened and mixture has gotten thicker and somewhat jam-like. This should take around 30-45 minutes. This jam can keep for up to a month refrigerated in an airtight container. + Makes 1 cup +

1 bay leaf 2 large beetroots, peeled and grated

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Y U M . | C A S E Y-L E E LYO N S

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YUM. | TABLE OF PLENT Y

PLENTY OF FLAVOUR {

SPRING HAS SPRUNG AND THAT MEANS A RETURN TO THE JOYS OF ALFRESCO DINING AND OUTDOOR ENTERTAINING

}

Recipes Table of Plenty, www.tableofplenty.com.au

GRILLED PRAWN SKEWERS WITH TABLE OF PLENTY PISTACHIO DUKKAH { INGREDIENTS } 1 kg green prawns (approx 30), tails intact and deveined

Combine fresh chopped coriander and Table of Plenty Pistachio Dukkah in a bowl. Add green prawns, a squeeze of lime juice and toss until prawns are coated. Preheat a barbecue grill or char grill on medium. Thread the prawns, tail-end first, onto bamboo skewers, two per skewer. Place in a single layer on a tray. Sprinkle more Table of Plenty Lemon Herb Dukkah on top, season with sea salt and spray with olive oil. Cook on the grill for 3-4 minutes, turning the prawns until they change colour. Transfer to a serving platter. Garnish with lime wedges.

80g Table of Plenty Pistachio Dukkah 2 tbsp fresh coriander, chopped

+ Serves 4 + Prep: 20 min. Cook: 25 min.

fresh lime juice and lime wedges, for serving sea salt, to taste olive oil spray

GLUTEN FREE

YUM. | TABLE OF PLENT Y

HERB SMASHED POTATOES { INGREDIENTS } 800g baby cocktail potatoes 40g Table of Plenty Lemon & Herb Dukkah

CITRUS GREEN BEANS WITH TABLE OF PLENTY SPICY DUKKAH { INGREDIENTS }

4 x 150g Tasmanian salmon fillets (preferably with skin) 2 tbsp fresh chives, chopped

500g green round beans, top only trimmed

2 tbsp fresh curly parsley, chopped

2 tsp lemon rind

rind and juice of 1 lemon

2 tsp extra virgin olive oil

2 tbsp olive oil

1 garlic clove, finely grated

1 knob unsalted butter

3 tbsp Table of Plenty Spicy Dukkah

Salt and pepper, to taste

Salt and pepper to taste

Preheat oven to 200째C. Boil the potatoes in salted water. Drain and set aside. Use the back of a spoon to lightly smash the potatoes, add butter, drizzle with olive oil, chives, salt and pepper. Divide onto 4 plates. Place the Table of Plenty Lemon & Herb Dukkah, chopped parsley and lemon rind on a plate. Pour lemon juice on the salmon fillets. Place the salmon on the plate, flesh side down and press firmly to coat.

Bring medium sized pot of salted water to the boil.

Place non-stick frying pan on element. Add salmon, skin side down, in cold pan. Now turn on medium heat. Cook for approx 4 minutes. Skin will be crispy and bottom flesh pale pink. Finish off in pre-heated oven for another 3 minutes. Salmon should be medium rare. Cook 2 minutes longer if desired.

Add trimmed green beans to the pot and remove after 2-3 minutes. Place in a bowl and put in fridge for 5 minutes in order to stop cooking process. Remove green beans from fridge and drizzle with olive oil, garlic and lemon rind. Season with salt and pepper. Place green beans on serving platter and sprinkle generous amount of Table of Plenty Spicy Dukkah. + Serves 4 + Prep: 10 min. Cook: 15 min.

Place on top of smashed potatoes and garnish with a lemon wedge. + Serves 2 + Prep: 10 min. Cook: 40 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

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