HAPPY 2N D BIRTHDA Y!
SEPT 2015
MEET GF CHAMPIONS | EATING OUT | GLUTEN-FREE RECIPES | TRAVEL | LATEST PRODUCTS
䜀氀甀琀攀渀 昀爀攀攀 最漀漀搀渀攀猀猀 昀爀漀洀 漀甀爀 琀愀戀氀攀 琀漀 礀漀甀爀猀
一漀甀爀椀猀栀椀渀最 礀漀甀 昀爀漀洀 琀栀攀 椀渀猀椀搀攀 漀甀琀 䘀攀愀琀甀爀椀渀最 漀甀爀 䈀刀䄀一䐀 一䔀圀 匀瀀椀挀礀 䐀甀欀欀愀栀 ⬀ 渀攀眀 瀀愀挀欀愀最椀渀最℀ 䄀瘀愀椀氀愀戀氀攀 愀琀 䌀漀氀攀猀Ⰰ 圀漀漀氀眀漀爀琀栀猀 ☀ 氀攀愀搀椀渀最 椀渀搀攀瀀攀渀搀攀渀琀 猀琀漀爀攀猀⸀ 䘀漀氀氀漀眀 甀猀 琀漀搀愀礀 昀漀爀 眀栀漀氀攀猀漀洀攀 爀攀挀椀瀀攀 愀渀搀 昀漀漀搀 椀渀猀瀀椀爀愀琀椀漀渀猀 眀眀眀⸀琀愀戀氀攀漀昀瀀氀攀渀琀礀⸀挀漀洀⸀愀甀
⌀琀愀戀氀攀漀昀瀀氀攀渀琀礀
CONTENTS {
Y U M . G L U T E N F R E E M A G A Z I N E – T H E ( 2 N D ) B I R T H D AY I S S U E
32
58
Easy allergy-free party food ideas
Nourish the heart, mind, body and soul
HAPPY TUMMIES
08
34
Meet Coeliac Queensland’s Glen Harriss
Gluten-free bookworms unite!
COELIAC QUEENSLAND
10
TABLETALK
What’s new, what’s fab, what’s made us shout ‘hooray’ this month
12
BROOKE MEREDITH
HEALTHY READING MATERIAL
36
KATE WEISS
From adversity to opportunity; a tale of love
AMY CHATWIN
66
THE GOOD FOOD SOCIETY
Good intentions
86
OLIVE LEAF EXTRACT
68
NUTRA ORGANICS
Berry nice garden
Six simple steps for immunity
88
LIVE LOVE NOURISH
40
THE MERRYMAKER SISTERS
Sweet tooth treats
74
ANJUM ANAND
Pick of the flavour pack
Where models play
Oh so good party food
90
CLE-ANN
Food, glorious food
46
80
THE NATURAL NUTRITIONIST
The world will thank you
Get your rhubarb on
Snack time is here
48
26
}
BUSINESS PROFILE
ARO HA RETREATS
Adventures in wellbeing
LEE HOLMES
95
SABA HEALTH
One gluten free grain to rule them all
96
NICOLE JOY
Joyful birthday cake
SEPTEMBER CONTRIBUTORS {
SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS
EMMA AND CARLA PAPAS The Merrymaker Sisters Emma and Carla are the Merrymaker Sisters: health and happiness bloggers, authors and health coaches. They share healthy, paleo recipes and inspiration. www.themerrymakersisters.com
LEE HOLMES Super Charged Food Lee Holmes is an award-winning blogger and number one selling author of five books: Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids, Eat Clean Green and Vegetarian and Heal Your Gut. www.superchargedfood.com
STEPH LOWE The Natural Nutritionist Steph Lowe is a leading Australian sports nutritionist specialising in gluten-free and refined sugar-free food, fuelling and real food education. www.thenaturalnutritionist.com.au
CLE-ANN STAMPOLIDIS Cle-ann Food & Lifestyle Cle-ann is a recipe developer, stylist and multi-talented foodie immersed in Melbourne’s rich food culture. Her simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com
}
AMY CHATWIN Throughly Nourished Life Amy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself every day. She makes gluten free, vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com
CASEY-LEE LYONS Live Love Nourish 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
ANJUM ANAND Anjum Anand Internationally renowned TV chef, best-selling food writer, award-winning brand owner, entrepreneur and mother of two, she is the face of modern Indian cuisine and a woman who embodies the entrepreneurial spirit. www.anjumanand.co.uk
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 ADVERTISING advertise@yumglutenfree.com.au
I am so stoked to be sharing this incredible two-year milestone with the people who made this birthday possible. And that’s YOU! We have a very exciting future ahead for yum. and we can’t wait to share more exciting news with you all in late November. Most recently however we have launched a new Facebook group called “The yum. Gluten Free Village”. It’s a safe place for people on a coeliac or gluten-free journey to share questions, ideas, recipes and friendships. We would love for you to come and join us. Whatever your journey, we are very happy that yum. is making a difference in your life. Thank you for reading us.
Happy 2nd birthday to us!
EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy Nicole Joy, www.nicolejoyinspire.com (see page 96 for recipe)
MAGAZINE NOW AVAILABLE HERE! Bianca Shugg Publisher/Editor
NEXT ISSUE - O C TOBER 2015 - BURGERS & BREAD
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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.
Make that sugar free start this September
Summerâ&#x20AC;&#x2122;s around the corner. What better time to get on a path to healthier living. Sugar Free September is the ideal place to start. Get involved and enjoy the feeling of having more energy on less sugar.
What have you got to lose? Except maybe a kilo or two.
Check out our SFS plan for success at
sugarfreeseptember.com.au
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 ! }
Over the next few editions of my regular column, I plan to introduce you to the team here at Coeliac Queensland. To get the ball rolling, I thought I’d tell you a little bit more about me. I joined Coeliac Queensland as the Executive Officer on November 11, 2013. I remember the date because our daughter was born exactly one week later. I worked for a week in my new role and then had two weeks off with my family! My wife and I have three children; aged 7, 5 and almost 2 ( pictured, right ). Before joining Coeliac Queensland, I worked for the Mater Foundation as the Director of Community Fundraising. Prior to that, I was the Development Manager Qld/NT for Juvenile Diabetes Research Foundation (JDRF). I have more than five years of management experience in charities and the notfor-profit sector. My role at JDRF provided a great education into auto-immune diseases and research to improve the lives of those with these diseases. JDRF also provided me with an insight and understanding of coeliac disease with more than 10 per cent of people with type 1 diabetes also having coeliac disease. All JDRF events cater well for strict gluten-free diets. My time at JDRF is the reason I am here at Coeliac Queensland today. My role as Coeliac Queensland Executive Officer is to provide leadership and direction to all programs and initiatives at Coeliac Queensland. I represent Coeliac Queensland as part of Coeliac Australia and Chair Coeliac Australia’s Operational Management Group. I have a great team of staff, management committee and volunteers who together work to support Queenslanders with coeliac disease. Outside of work, my focus is on football (soccer) at our local club where I coach both my sons’ teams. My wife also plays football for the ladies’ team. My playing days are over, so I spend my time sharing my knowledge with the kids at the club and as a member of the committee. Our weekends revolve around playing football or supporting the Brisbane Roar. Our weekends will be even busier soon as our daughter is only a couple of years away from playing too! If we are not playing or watching football, we spend time with family and friends. We both have family local, so our kids spend a lot of time with their cousins and grandparents.
Whilst I don’t have a family connection to coeliac disease, I am passionate about supporting our members and raising the awareness and understanding of coeliac disease especially amongst the medical community.
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, Be Natural’s five-star healthy snack alternatives; Isowhey introduces ingredients to their range; and mugs aren’t just for your fave cuppa according to Melinda’s.
FIVE-STAR SNACKS Be Natural Moroccan Spice Dry Roasted Chickpeas and Thai Sweet Chilli Dry Roasted Fava Beans are gluten-free, nut-free snacks with no artificial flavours, colours or preservatives and are both rated the maximum five out of five health stars under the new Health Star Rating system.
The new products include Organic Cold Pressed Coconut Oil, Organic Cacao Powder, Organic Mixed Greens with Matcha, Superfood Sprinkle, Sacha Inchi Seeds with Sea Salt and New Brown Rice Protein Balls featuring Dark Chocolate, Banana and Baobab. www.isowhey.com.au
DON’T BE A MUG - GET THIS DESSERT! Grown in dry areas of southern Queensland and requiring no nitrogen application, they are good for the environment too. The launch of the new Be Natural snack range has been welcomed by accredited practising dietitian, Caitlin Reid, who said that this was a timely launch of a great healthy snacking alternative. www.benatural.com.au
ISOWHEY INTRODUCES INGREDIENTS IsoWhey Wholefoods are starting to move beyond snacks and into ingredients with the launch of a number of exciting new products that hit shelves last month. The popular premium wholefoods range is full of nutrient-rich ingredients, catering to individuals who want more from their smoothies and snacks. Products are all gluten free, dairy free, vegan friendly and contain no artificial colours, flavours or sweeteners.
Quick and easy, these convenient one-minute mug desserts are a first in Australia for the mainstream and health food aisles. Hailed as a saviour for those wanting a quick dessert for the whole family or simply a snack for one, the cute little packs contain four desserts and are prepared and consumed in the same mug. All you need is your favourite mug (no smaller than 225ml) a sachet of premix and two add-ins (butter and milk, or your chosen alternatives) and in one minute your dessert is ready. Melinda deliberately avoided the addition of egg in these products in preference for a fudgy or selfsauce pudding texture over the traditional mug cake’s rubbery soufflé texture. “I’ve included the option to create a mug cake on the rear of the product boxes but felt the best texture was minus the egg. The ratio of premix to egg is quite high in traditional mug cake recipes; of course this also
YUM. | TABLE TALK
EAT STREET
MADAM WOO QUEENSTOWN, NZ Award winning restauranteurs Josh Emett and Fleur Caulton in collaboration with Jane Leon bring their take on Chinese and Malaysian street food. A modern, fun space with a menu full of big flavours. www.madamwoo.co.nz Pictured above, Liefje is the new gourmet choc on the block.
makes them perfect for our egg-free friends!” Melinda says. The first launch includes three popular flavours: Choc fudge brownie, Deliciously lemon and Maple syrup. www.melindasgfg.com
HEAVEN IN A CHOC BLOCK Introducing Liefje: a luxurious organic chocolate, handcrafted in small batches on the Victorian surf coast. First made for love, Liefje is now being shared with a growing fan base across Australia.
CARIBE LATIN KITCHEN, QUEENSTOWN, NZ Queenstown offers many types of cuisine from all around the globe, and Caribe is the pick when it comes to Latin American or Caribbean flare which is a blast on flavour, colours and creativity. www.caribelatinkitchen.com
Liefje’s all natural ingredients contain no gluten, dairy, cane sugar or preservatives. The couverture chocolate is traditionally tempered giving it the glossy finish, defined snap when broken and velvety melt-in-the-mouth texture of a fine chocolate. Liefje is made from antioxidant-rich, certified fair trade and organic Peruvian raw cacao, the finest of its kind thanks to Peru’s cacao-growing heritage, unique biodiversity and fertile soil. It is also the only Australian chocolate to use pure Canadian maple syrup, giving it a subtle sweetness without the sugar spike and adding a depth of flavour akin to toasted caramel. Maple syrup contains nutrients like zinc and calcium and is also said to stimulate the release of insulin, aiding those with diabetes and enhancing liver function. Unlike agave, maple syrup is also FODMAP friendly, making it suitable for anyone on a low fructose diet. www.liefje.com.au
PUBLIC KITCHEN & BAR QUEENSTOWN, NZ A casual dining option right on the waterfront where it is all about social dining and sharing experiences. www.publickitchen.co.nz
YUM. | BROOKE MEREDITH
WHERE MODELS PLAY { I N S TA G R A M S E N S A T I O N ? PA S S I O N A T E ( W H O L E ) FOODIE? CHOCAHOLIC? THIS MODEL TICKS ALL THE RIGHT BOXES } Words Samantha Kirton
Meet Brooke Meredith – model, whole food blogger and chocoholic. Not any old chocoholic – think nutrient-dense, antioxidant-rich, superfood type of chocoholic. A self-confessed health enthusiast with a passion for wellbeing, Brooke is also a health coach in the making, varying her days between fashion shoots, study and cooking up healthy treats. Brooke’s website ‘A Conscious Collection’ stemmed from her love of cooking. Her array of wholesome recipes, full of nutrients that nourish, heal and satisfy, is testament to her desire to promote health among her followers. With a ‘knowledge as power’ philosophy, stand back while this girl cooks up a storm! What is A Conscious Collection? A Conscious Collection is a health and lifestyle blog created to inspire, educate and support people to live a healthier lifestyle. It is home to delicious, healthy recipes where I create, cook, style and photograph. I also blog about health-related travels, publish influential guest interviews and share a whole lot of positivity. How did the idea for A Conscious Collection come about? I started the blog to document my recipes. As more and more people around me were asking for my recipes, I decided to make an online portal that was easily accessible to those asking. With months of preparation and a handful of angst, I went live and expanded from there. After weeks of brainstorming possible names, I came up with ‘A Conscious Collection’ and felt this was a perfect fit to providing a ‘collection’ of ‘conscious’ ways to leading a healthier way of life.
YUM. | BROOKE MEREDITH
What does a normal day look life for you? My routine changes day to day, depending on my schedule. Sometimes it’s super hectic with castings, meetings and shooting and other days can be spent at home cooking, attending to computer work and photographing my recipes. My line of work in both modelling and the blog is quite demanding; there is never a dull moment and I wouldn’t change it for the world. What’s the best part about your ‘job’? Besides eating delicious food every day and having the opportunity to meet and be surrounded by amazing likeminded people, it’s the feedback I get from the community around me. Whenever someone emails me and thanks me for helping them in one form or another, it’s especially humbling. What does your diet look like? My diet consists predominantly of whole foods and is primarily plant based. I don’t eat gluten as I am intolerant and I limit processed, refined foods and dairy. I occasionally eat meat and my sugar comes from natural sources. I eat what I want, when I want and I don’t count calories. When you eat right, your body will thrive. I have found a balance that works best for my body and most traditional meals I crave, I adapt to healthier alternatives. I also believe in the 80/20 rule. I eat healthy, nourishing food 80 per cent of the time and the remaining 20 per cent is left open for foods I love without any attachment of guilt.
A CONSCIOUS COLLECTION CHOCOHOLICS E-BOOK Available to download for $12.95 from www.aconsciouscollection.com eating with an enjoyable exercise routine and you’ll be well on your way to achieving optimal health.
How has being diagnosed gluten intolerant changed your life? Words cannot describe how much this has impacted my life. In a nutshell, it has given me more energy and less brain fog. I am more productive and it’s opened my eyes to the amazing whole food alternatives available to us. My skin has also improved and I am all-round genuinely happier.
If you could change the world in one specific area, what would it look like? Over 700 million people around the world don’t have access to clean and safe drinking water. It’s such an alarming figure and I really wish that everyone had access to such an important resource, just as we do.
What’s your best go-to GF food? Where to from here? I’m addicted to almond butter. Does that count?! What’s your #1 health tip? Be patient and trust the process. Change doesn’t happen overnight, so making small changes, one at a time, is the best way to set you up for long-term success. It also pays to remember that no two people digest food the same. Eat right for YOU and be conscious of how these foods cause your body to react. Combine healthy
I’m working on a couple of projects at the moment but can’t give too much away. It’s been a dream of mine ever since I was a child to have my own cookbook and everything I’m doing now will hopefully help me move closer to this dream. www.aconsciouscollection.com www.instagram.com/aconsciouscollection www.facebook.com/aconsciouscollectionblog
YUM. | DAN BARRETT
YUM. | KIRRA WESTWICK
YUM. | BROOKE MEREDITH
ZUCCHINI PESTO PASTA {
INGREDIENTS
}
2 medium zucchinis 1 cup fresh basil ½ cup raw cashews ¼ cup olive oil 1 clove of garlic pinch of sea salt pinch of ground pepper 1 tbsp goats cheese
Use a spiralizer, grater or peeler to prepare the zucchini noodles. Set aside. In a food processor, place the remaining ingredients with 1 tbs of water to help mix. Pulse until a pesto is formed.
like to use a microwave but it’s a great way to instantly heat your noodles if you are wanting them warm. Simply add 1 tbs water to the bowl of zucchini and cover with cling wrap. Pierce two holes with a fork and place in the microwave for two minutes.
Mix into noodles and serve.
+ Serves 2 + Prep: 5 min. Cook: 10 min.
{ NOTE } You can eat the zucchini raw or steamed. I don’t often
GLUTEN FREE
EGG FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | KIRRA WESTWICK
YUM. | BROOKE MEREDITH
GINGER MISO EGGPLANT {
INGREDIENTS
}
2 eggplants ¼ cup sesame seeds 2 tbsp white miso paste 1 tbsp rice wine vinegar 1 knob fresh ginger 1½ tbsp pure maple syrup 1 tbsp tahini chives, to garnish coconut oil
and mix well. Using a garlic press, squash the knob of ginger allowing it to mince into the bowl. Mix in and add a touch of water if the paste is too thick.
Preheat the oven to 180°C. Slice the eggplant in half length ways and score them with a criss cross pattern.
Once the eggplants are cooked, turn the oven off and change it over to the grill function, on full heat.
Rub melted coconut oil on to the eggplants or spray with a coconut oil spray for ease.
Remove from the oven and spread a generous layer of the miso paste on top, sprinkle with sesame seeds and chives and place under the grill for 5-10 minutes until the miso has soaked through and darkens on top.
Place in the oven and bake for around 20 minutes until eggplants are soft and cooked through. Whilst eggplants are cooking, make the miso paste. Combine the miso, vinegar, maple syrup and tahini in a bowl or jug
GLUTEN FREE
EGG FREE
+ Serves 4 (side dishes) + Prep: 5 min. Cook: 30 min.
DAIRY FREE
VEGAN
SUGAR FREE
YUM. | KIRRA WESTWICK
YUM. | BROOKE MEREDITH
CHOCOLATE MOUSSE {
INGREDIENTS
}
400ml can of coconut cream ½ cup rice malt syrup ¼ tsp vanilla essence ½ cup cacao powder
Mix all ingredients in a blender and set in the fridge for 5 hours or more. For best results, refrigerate overnight. For a peppermint mousse, add 1 tsp of spearmint flavouring. + Serves 2 + Prep: 5 min. Set: 5 hours or more. For best result, set overnight
GLUTEN FREE
EGG FREE
DAIRY FREE
NUT FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | KIRRA WESTWICK
YUM. | BROOKE MEREDITH
RAW CARROT CAKE BALLS {
INGREDIENTS
}
1 cup pecans 1 cup pitted dates 1 cup desiccated coconut 1 tsp cinnamon ¼ tsp ground ginger 1 tbsp lemon juice 2 carrots, grated pinch of vanilla bean powder or ½ tsp vanilla essence pinch of sea salt 1 tbsp flaxseeds 1 tbsp tahini (I use hulled tahini as I personally prefer it) 1 tbsp rice malt syrup (or stevia ) EXTRAS TO ROLL sesame seeds desiccated coconut
Place all ingredients in a food processor and pulse until the ingredients are well combined and the mixture sticks together. Roll into balls and store in the refrigerator. + Serves 18 + Prep: 20 min.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | PRODUCTS
BIRTHDAY BAKING
{ ADD THESE GOODIES TO YOUR SHOPPING LIST IN SEPTEMBER
}
3.
1. 2.
9.
8.
4.
7. 5. 6.
1. Simple Mills, Almond Vanilla Cake www.simplemills.com 2. Well & Good, Gluten Free Chocolate Mousse Cake www. buyglutenfreedirect.com.au 3. Melindaâ&#x20AC;&#x2122;s Gluten Free Goodies, Red Velvet Cake www.melindasgfg.com 4. Henry Langdon, Gateaux au Citron www.henrylangdon.com 5. Has No, Mocha Marble Cake www.aldi.com.au 6. Orgran, Vanilla Cake Mix www.orgran.com 7. 123 Gluten Free, Yellow Cake Mix www.123glutenfree.com 8. Naturally Good Products, Deliciously Free Chocolate Mud Cake Mix www.naturallygoodproducts. com.au 9. Allergy Riders, flags and baking cups www.allergyriders.com.au
STOCKISTS
SNACK TIME IS HERE
Recipes Steph Lowe, www.thenaturalnutritionist.com.au Photography Sarah Craven Photography
YUM. | STEPH LOWE
GLUTEN FREE CHOC CHIP COOKIES {
INGREDIENTS
}
1½ cups almond meal 3 tbsp macadamia oil 3 tbsp rice malt syrup 2 tbsp water 50g Pana chocolate or 85 per cent dark chocolate, roughly chopped
Preheat oven to 150°C.
Cook for 30 minutes or until golden brown.
Combine almond meal, oil, rice malt syrup and water thoroughly.
Cool before serving.
Gently fold through dark chocolate and form 10-12 medium cookies and place on a tray lined with greaseproof baking paper.
+ Serves 10-12 + Prep: 10 min. Cook: 30 min.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | STEPH LOWE
CARROT & WALNUT CAKE WITH CASHEW CREAM ICING {
INGREDIENTS
}
BASE 2 cups hazelnut meal/flour 2 tsp baking powder ½ teaspoon salt 1 tbsp cinnamon 1 tbsp nutmeg 1 large carrot, grated ½ cup chopped walnuts 4 free-range eggs ¼ cup rice malt syrup ¼ cup coconut oil, melted ICING ¾ cup cashews 1 small tin coconut cream juice and zest of 1 large lemon 2 tbsp rice malt syrup
Preheat oven to 180°C.
until well combined and slightly thick. Store in the fridge until use. If you can wait until tomorrow to ice your cake, please do. Your icing will thicken up nicely overnight.
Add flour, baking powder, salt and spices to a large mixing bowl and combine.
Remove cake from the oven and allow to cool before turning from the pan. Do this as soon as it is cool to avoid the cake sticking to the pan. Cool completely on a wire rack or in the fridge if you are short on time.
Stir through finely chopped walnuts and carrots. Beat eggs and add with rice malt syrup and melted coconut oil. Stir well.
Ice cake and chill in the fridge until serving. Left over icing can be served with the cake and should last five days in the fridge.
Pour into a lined cake tin and bake for 30 minutes or until it passes the skewer test.
+ Serves 12 + Prep: 15 min. Cook: 30 min. To make icing, add all ingredients to a high-speed blender and blend
GLUTEN FREE
DAIRY FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | STEPH LOWE
RAW CHOCOLATE CRACKLE SLICE {
INGREDIENTS
}
1½ cups almond meal ½ cup coconut flakes 6 medjool dates 1 tbsp raw cacao ¼ cup coconut oil, melted ¼ cup rice malt syrup ¼ cup chia seeds ¼ cup cacao nibs
Add almond meal to a large mixing bowl.
Press into a tin lined with greaseproof paper and chill in the fridge until firm.
Blend coconut, dates and cacao and stir into the mixing bowl. Add the oil, rice malt syrup, chia seeds and cacao nibs and mix thoroughly.
Remove from the fridge, slice into bar size pieces (8-10) and store in an airtight container in the fridge. + Serves: 8-10 + Prep: 10 min Cook: 0 min.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | HAPPY TUMMIES
EASY ALLERGY-FREE PARTY FOOD IDEAS { B E A ‘ H O S T E S S W I T H T H E M O S T E S T ’ W I T H T H E S E S A F E F O O D I D E A S F O R Y O U R N E X T PA R T Y } Words Lisa Munro, www.happytummies.com.au
I often get asked what my son can eat when there are so many foods he can’t. It did take a while initially to work it all out but there are heaps of simple foods he can eat, even at parties. Usually I take all of his food to parties but occasionally I have a mum who is keen to involve him and offers to cater for him. Of course if there are foods there he can’t have as well he needs to take his food first and not go back for more to avoid contamination. It’s also really important if you cater for a child with food allergies that you are really careful about cross contamination while preparing the food. If you’ve used anything from packets keep the empty packets for the parent of the child with allergies to check and make sure the parent of the child with allergies feels comfortable to stay to keep an eye on their child. Most parents of kids with food allergies will be prepared to bring a cupcake along for cake time and a few safe treats for the lolly bag if you do one. I’d also recommend that you don’t do any food prizes - that makes it easy for everyone and then none of the kids feel left out. These are some really simple food ideas to have at any birthday party that are simple, allergy free, additive free and can be dressed up to look great! These are suitable for any party where you want to provide easy and nutritious food that will get eaten. • Fruit – it’s always a winner. Make it fun by threading onto kebab sticks or cut it out with cookie cutters. You could even do a chocolate fondue fountain with chocolate that’s safe for everyone. • Popcorn – homemade and organic kernels are best. Popcorn can just be air popped and served with a little salt or icing sugar. • Yoghurt cups – if dairy is okay for all of the kids. • Homemade custard cups (easy to make dairy, gluten and egg free if required) or jelly cups.
tomato dipping sauce – just press the coating on the chicken as there’s no need to use flour and eggs, drizzle with oil and bake in the oven. • Little meatballs (made egg free if required). • Plain potato chips free of additives.
• Honey joys or chocolate crackles made with gluten-free cereal (and dairy free if required). • If you’re not an allergy-free cook, there are a heap of quality gluten-free biscuits you can buy (just make sure they’re additive free). You could simply ice these and add some naturally coloured 100s & 1000s • Chicken kebabs or chicken strips with gluten-free coating and
• Chopped up vegetables and a safe dip. • Nut free bliss balls. • Water to drink. I tend to use small bottles of water and jazz them up with a wrapper to match the party or I use a large glass drinks dispenser. These look lovely with lots of ice and some fruit in them.
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
NEW FROM ORGRAN Health & Nutrition
Australiaâ&#x20AC;&#x2122;s biggest gluten free range is getting even BIGGER! ORGAN, is adding to their breakfast cereal range with a selection of low sugar, low fat, and healthy breakfast cereals. These two new super healthy breakfast cereals have a 4.5 health star rating and have the added goodness of Quinoa Supergrains. ORGRAN Quinoa Flakes and Quinoa Puffs are the perfect start to your day.
GLUTEN FREE 400+ free recipes Click to download
www.ORGRAN.com ORGRAN, the brand behind a healthier Australia
YUM. | BOOKS
HEALTHY READING MATERIAL { GLUTEN-FREE BOOKWORMS UNITE!
}
NAKED CAKES: SIMPLE BEAUTIFUL HANDMADE CREATIONS
By Lyndel Miller Fondant haters, lazy bakers and time-poor hosts rejoice! These naked cakes are achievable, budget friendly and swoon worthy – and they provide an ideal opportunity to experiment with and display your individual creativity. Beautiful, rustic and organic in form, naked EDITOR’S cakes are always tiered, with filling and frosting between layers but never on the outside, thus ‘naked’. Within the pages of this book you will find information on choosing a style PICK of cake; how to make sweet fillings, butters and frostings as well as syrups; recipes for more than a dozen base cakes including gluten-free and flourless options; a definitive listing of flavour profiles and combinations; beautiful cake toppers; and over a dozen assembled cakes for different occasions. Author, stylist and cook Lyndel Miller, also explains how to decorate your cakes with edible fresh and sugared flowers and fruits. Beautifully styled inspiration spreads show you how to set the scene for special occasions such as a baby shower, a simple eco wedding, a Mexican- inspired fiesta and a ‘dessert party’ using handmade decorations such as garlands and bunting. All with stunning naked cakes as the centrepiece, of course! www.fishpond.com.au
THE GLUTEN-FREE COOKBOOK: DELICIOUS BREAKFASTS, LUNCHES, KIDS’ PARTIES & SWEETS
By Sterling Publishing Some people go gluten-free because it makes them feel better; others, like those with coeliac disease and other intolerances, have no choice. This invaluable little book caters to their needs, with delicious recipes for dishes you’d never imagine could be gluten-free. Whatever your reason for making this dietary change, The Gluten-free Cookbook will tempt your taste buds with yummy fare such as Waffles with Maple Syrup, Pizza Pinwheels, Beef Lasagne, Crunchy Chicken Fingers, Pancetta and Cheese Muffins, and plenty of mouthwatering cakes, tarts, and puddings! Anyone suffering from allergy and digestive problems will find many yeast-free, dairy-free, egg-free, and nut-free recipes, too. www.sweetlife.com.au
PARTY POPCORN
By Ashton Epps Swank The days of buying popcorn in those expensive tins are over thanks to Party Popcorn, a book full of popcorn recipes that are incredibly fun and affordable to make at home. With 75 tasty recipes, Ashton Epps Swank offers much more than just the familiar caramel and cheddar flavours. In the savoury chapter, Swank includes creations like Pepperoni Pizza, Bacon Teriyaki, and Taco Lime. The sweet options range from Turtle Brownie to Gooey S’mores to Firecracker (which has candy Pop Rocks!). There’s also a chapter devoted to popcorn fun for kids and another just for the holidays. Such a wide variety of flavored popcorn means that there’s a batch perfect for any occasion. Even better, popcorn is naturally vegan, vegetarian and gluten-free, a great alternative to unhealthy processed snacks. This vibrant little volume is the definitive popcorn guide. www.fishpond.com.au
YUM. | GET SOCIAL
DIGITAL HOT SPOTS {
GLUTEN-FREE SOCIAL MEDIA MAKERS
}
GET WILDE We bring you better beer naturally..... pure ingredients, pure style, pure taste. Wilde Gluten Free Pale Ale. twitter.com/Wilde_Beer
THE MERRYMAKER SISTERS The Merrymaker Sisters Emma and Carla Papas; health and happiness advocates/coaches offering real food, paleo recipes and bliss! www.themerrymakersisters.com
GLUTEN FREE MELBOURNE Finding and sharing gluten free gems across marvellous Melbourne. twitter.com/glutenfreemelbn
FOLLOW US ! Follow our team on social media and join us on our gluten-free adventures around Australia!
THE HAMPER BOX
GLUTEN FREE GOODNESS
The Hamper Box is part of the Box Corporate Group, the business behind The Fruit Box.
Delivered to your door for only $9.95 Australia wide! They also stock products that are egg free, dairy free, fructose free and vegan friendly.
www.facebook.com/thehamperbox.com.au www.facebook.com/ glutenfreegoodnessaustralia
You can find us here: Instagram yum.glutenfreemagazine Facebook yumglutenfree Twitter yum_gluten_free
YUM. | KATE WEISS
FROM ADVERSITY TO OPPORTUNITY; A TALE OF LOVE { K A T E W E I S S , F O U N D E R O F ‘ TA B L E O F P L E N T Y ’, S H O W S H O W L O V E T R I U M P H S A L L } Words Samantha Kirton
The bigger your motivation or purpose, the greater your fuel. At least this is the thinking behind the success of Kate Weiss, founder of Table of Plenty, that blossoming brand you would have seen gracing the shelves of your nearest supermarket. With her foot firmly planted in the competitive food sector, she is motivated to create a future for her daughter, to provide jobs and to give back to the community. Though adept at juggling her busy schedule, Kate knows the importance of taking time out to replenish and recharge and shares with us her purpose, motivations and development of a brand Australians have come to know and love. What does your range include and how has it captured the Australian marketplace? Our gluten-free range includes muesli (Crunchy Chia Gourmet Blend), our delicious mini rice cakes with pure Belgium chocolate in dark chocolate, milk chocolate and triple berry yoghurt and our range of meal inspirations (Pistachio Dukkah, Lemon and Herb Dukkah and Spicy Dukkah). I am a passionate ‘whole-foodie’. The flavour, ingredients’ integrity and natural attributes of all our products are at the heart of our food philosophy ‘from my table to yours’. I refuse to make anything I wouldn’t feed my own family and I believe the best nutrition comes from good food that is minimally processed and shared with our friends and family, nourishing both our bodies and hearts.
Customers can always rely on Table of Plenty products to deliver on taste and health. We have three pillars to our business – Passion, People and Purpose: Passion: Doing what you love (I’m passionate about healthy food). People: Care and community (we care about our families, staff, suppliers and customers’ wellbeing). Purpose: Working for something greater than yourself (we create jobs for people with a disability, engaging them to help in the packing and logistics of our products). How did Table of Plenty come about? Table of Plenty was created at a time when my life was thrown a big challenge. My first child Amy was born with a disability. Nothing can prepare you for a life event such as this and I struggled to come to terms with this emotionally, psychologically and in my day-to-day life. I was on an emotional rollercoaster for many years, especially with no diagnosis until she was aged 5. It was out of this turmoil that I looked deep inside and turned adversity into opportunity. I truly believe that our challenges are often signposts to what we need to address in our lives. Through this journey, I reconnected to my passion for life and my creativity through my love of food and my research into
YUM. | KATE WEISS
nutrition. It is my mission to continue making amazing products, to connect to and inspire our customers to move from surviving to thriving and to continue to contribute to the community wherever I can.
that shines from within inspires me every single day. Do you have any serving suggestions for your range?
How did your life change after the birth of your daughter?
If you are gluten intolerant and crave a schnitzel, try crumbing chicken breast in dukkah before pan frying or baking in the oven.
Any parent will tell you that life is never the same after a child comes along, however with a child with a disability, this is even more true. Amy has been and is both the biggest blessing and the biggest challenge in my life.
Our Crunchy Chia Muesli is wonderful as a topping to yoghurt and fruit for brekkie.
The work never lets up. Amy needs help with the basics, such as dressing, eating, toileting and social interactions. She is 14 now, but that is really just a number as in many ways, she is still a pre-schooler.
Mini rice cakes; where do I begin? Straight from the pack, with a dollop of nut butter or even ice cream sandwiches for a glutenfree kidâ&#x20AC;&#x2122;s party treat. Where can we buy your products?
It is quite isolating as a family, as social events and invitations with both children are rare. It takes exceptional friends and exceptional children to be able to embrace Amy as she is and include her unconditionally. This is an area I am passionate about as I have a vision for a more inclusive society for the benefit of all.
Our products are available in the major supermarkets (Coles and Woolworths), in many independent supermarkets, in Caltex service stations, Chemist Warehouse and we also export to several countries.
On the blessings side, she is such an amazing human being. She is always happy, she lives in the moment and she has a love of life and people that puts us all to shame. Her innocence and light
www.tableofplenty.com.au www.facebook.com/Table-of-Plenty www.instagram.com/tableofplenty
SWEET TOOTH TREATS Recipes Emma and Carla Papas, www.themerrymakersisters.com
YUM. | THE MERRYMAKER SISTERS
PALEO VANILLA CHOC MOUSSE {
INGREDIENTS
}
VANILLA LAYER 1 cup cashews (soaked for at least 10 minutes) ¾ cup coconut milk ¼ cup coconut oil 1 tbsp coconut sugar 1 tsp vanilla powder or extract pinch of salt CHOCOLATE LAYER ½ cup coconut oil 1 tbsp raw cacao powder 1 tbsp coconut sugar ½ tsp vanilla powder or extract pinch of salt EXTRA TOPPINGS punnet of strawberries or your favourite fruit
Continue this method with alternating layers of choc and vanilla until you have used all of both mixtures.
VANILLA LAYER: In a food processor or high power blender (we use our Vitamix) whiz the cashews, coconut milk and coconut oil until smooth.
Place the jars in to the fridge for at least an hour or prepare the day before and leave overnight. Take out of the fridge at least 20 minutes before serving as the choccy layer will be a little hard.
Add the vanilla and coconut sugar and whiz until well combined. Taste test and add salt.
Top with chopped strawberries or, if your jars are too small, serve the strawberries on the side.
Get four cute jars or glass bowls and pour or spoon in the first layer of vanilla mousse. Place these jars into the fridge and set the remaining vanilla filling aside.
{ MERRYMAKER TIP } If the whole layering thing seems a bit annoying and time consuming, just do two layers of vanilla and one layer of chocolate OR get a large glass bowl/dish and do one big Vanilla Choc Mousse cake and spoon it out like delicious ice cream.
CHOCOLATE LAYER: Place all the ingredients in to a food processor (don’t worry about washing out the excess vanilla mix - ain’t nobody got time for that!).
+ Serves 4 + Prep: 15 min. Cook: 60 min.
Whiz until super smooth. The friction from the blending with allow the chocolate to melt and combine together. Get your jars out of the fridge and pour or spoon in the first chocolate layer. Place back in to the fridge for a couple minutes to allow the chocolate to firm up a little.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | THE MERRYMAKER SISTERS
NO SWEETENER CHOCOLATE RASPBERRY BROWNIES {
INGREDIENTS
}
1 cup of cooked pumpkin, puréed 1 cup raspberries (thaw if frozen) ½ cup coconut cream ½ cup raw cacao powder ¼ cup almond meal ¼ cup softened butter 3 eggs 1 tsp 100 per cent vanilla extract pinch of salt
Preheat the oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper.
Take out of the oven and allow to sit for at least 10 minutes before slicing and enjoying!
In a food processor or blender, whiz all the ingredients except the raspberries. The batter will be nice and smooth.
{ MERRYMAKER TIP } We like to drizzle ours with sweetener free chocolate and top with extra raspberries!
Stir through the raspberries and pour in to the prepared tin.
+ Serves 12 + Prep: 15 min. Cook: 40 min.
Shake the tin to even out the top and place in the oven for 40 minutes.
GLUTEN FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | THE MERRYMAKER SISTERS
LOW FRUCTOSE SALTED CARAMEL SLICE {
INGREDIENTS
}
BASE 1 cup of your favourite nuts (we used macadamias and almonds) ½ cup desiccated coconut 4 tbs coconut oil pinch of salt FILLING ½ cup coconut oil /3 cup tahini
1
/3 cup rice malt syrup (you can swap to raw honey or maple syrup, however it will no longer be low fructose)
1
¼ cup coconut milk ¼ cup ghee (we use Primal Collective Ghee) 1 tsp 100 per cent vanilla extract pinch of salt ICING ½ cup coconut oil 3 tbsp raw cacao 1 tbsp rice malt syrup (or natural sweetener of choice, as above)
ICING: Place all of the ingredients except the rice malt syrup in to your blender and blend on high until smooth. You don’t need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
BASE: Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, or we like to use a silicone mould. In a blender or food processor (we use our Vitamix) place all of the base ingredients.
Now add the rice malt syrup and blend on low speed until smooth. Whiz until a smooth butter forms. Transfer this in to the lined tin and spread out evenly, covering the entire base. Place in the freezer.
Spread the icing on top of the filling and place in the fridge for about 30 minutes.
FILLING: (Don’t worry about rinsing your blender.) Place all of the filling ingredients, except the rice malt syrup, in to the blender.
Once set, slice and ENJOY! Holy deliciousness! { MERRYMAKER TIP } We suggest you slice and freeze separate pieces then thaw out when it’s time to enjoy your Low Fructose Salted Caramel Slice.
Blend on medium speed until super smooth. Now add the rice malt syrup and blend on low speed until smooth. You do not want the filling to heat as the rice malt syrup will separate.
+ Serves 16 + Prep: 50 min. Place the filling on top of the base and smooth out the top. Place back in to the freezer. Rinse the blender.
GLUTEN FREE
EGG FREE
DAIRY FREE
SOY FREE
SUGAR FREE
YUM. | BUSINESS PROFILE
THE WORLD WILL THANK YOU { T H A N K Y O U – A P R O D U C T, A B R A N D , A N O R G A N I S A T I O N A N D A M O V E M E N T T H A T I N V I T E S Y O U T O C H A N G E T H E W O R L D , O N E E V E R Y DAY P U R C H A S E A T A T I M E } Words Olivia Jackson
It’s another morning. You wake up. Go to the bathroom. Wash your hands. Pour yourself a glass of water. Start preparing breakfast. You may mix it up with a new breakfast idea but the morning pattern rarely varies. This may be a common routine for most of us but unfortunately there are too many people in this world who have no hand soap, water or food for breakfast. But there is hope in a company called Thankyou. And thanks to them, you can make a difference without even knowing it. Thankyou co-founder and managing director Daniel Flynn says Thankyou is a company that solely exists to fund life-changing programs for people in need. By selling premium quality water,
body care and food items in Australia, each purchase made helps fund programs that bring water, food, hygiene and sanitation programs to people in need. “Our vision is to empower people to play their part in the fight against global poverty, through making a simple switch in the brand of products they purchase,” he says. Daniel was introduced to the hard-hitting facts about global poverty in 2008. At just 19 years of age, he was incredibly humbled and motivated by the fact that more than 900 million people don’t have access to basic human resources like water, food and sanitation while Australians spend around $600 million per year on bottled water alone. With that, Thankyou Water was
YUM. | BUSINESS PROFILE
born and bottled. With a group of likeminded friends, including his co-founder and now wife Justine Flynn, they decided to create a company that purely sold water in Australia to fund safe water access to people in need across the globe. This was just the beginning.
unique Tracker ID. Your product’s life changing program will be accessed, including the GPS coordinates zooming you into the village and showing you the power behind your purchase. This is no longer just an everyday purchase – it is a life-changing contribution.
Since then the company has grown tremendously and so has its impact. In 2013, Thankyou extended their reach, introducing a body care and food range that funds hygiene and sanitation programs and food aid respectively. Their entire body care product line is gluten free and their food range introduced three tasty gluten-free products in 2015 - two muesli bars: Nut & Chia and Fruit & Nut, and a new Gluten Free Muesli with Dates & Toasted Coconut.
“We think it’s important for you to see the results first-hand and understand that by switching to Thankyou, you’ve changed a life,” Daniel says. Thankyou’s product line and vision continues to grow. September marks the launch of brand new gift packs available through their online store. Check them out to spread the love!
“Through our range of water, body care and food products we fund safe water access, hygiene and sanitation programs and food aid to people in need,” Daniel says.
So next time you’re at the supermarket buying your everyday essentials, make the switch to Thankyou’s water range, body care and beautiful gluten-free breakfast and snack options and know that your purchase is changing the world.
It’s one thing to believe that your purchase is making a difference… but to SEE it gives you a whole new perspective. Thankyou has created a platform that allows you to Access Track Your Impact on the website or on their app using your purchased product’s
www.thankyou.co www.facebook.com/thankyougroup www.instagram.com/thankyougroup
ADVENTURES IN WELLBEING {
W E A R Y B O D I E S A N D M I N D S W I L L D E L I G H T I N T H E FA C T T H A T H E AV E N H A S B E E N F O U N D H E R E O N EARTH – ON NEW ZEALAND’S SOUTH ISLAND } Words Wendy Somerville
YUM. | TRAVEL
You’ve seen the wow factor in the photos, now close your eyes and feel what Aro Ha delivers: • Silence that peels away the layers of mental agitation and noise, • Scenic beauty that touches and reflects the heart, • Pampering and restoring like your soul yearns for, • Physical activity to drive health, strength and confidence, • Physical and mental cleansing to release and regenerate life-force, • Mindfulness training to deepen the connection and feelings of appreciation, • Restaurant quality organic, vegan, coeliac-safe food prepared and presented to nourish, excite and inspire, and • Relating with new people to foster unity and growth (we are socially dependent beings after all). Aro Ha is a world-class retreat and next-level wellness experience without pretense and self-proclaimed importance that successfully shifts tired and distracted business people into new ways of being. Aro Ha and its staff of passionate souls are living and breathing the nurturing, mindful and eco-friendly ideals they advertise on their web page, without upsells, on sells or six free steak knives. Your retreat price covers all costs – nothing is charged as extra once you
get there. The experience of Aro Ha is offered by the loving cupped hands of Damian (the man with the vision) and his business partner Chris (the man who could relate to the vision), to honour guests and share with them their vision for, and conviction to, optimal living practises – as sustainable, responsible, healthy, balanced and humanely relational beings. I could write multiple lists of positive attributes about this place, but instead I will share some of my observations and highlights from my stay at Aro Ha in July this year. For those of you who want the laundry list version you must get online and view the Aro Ha website where it is all stated, but just a little less impressively than the actual experience. We arrived in the afternoon after a beautiful lakeside drive under the watchful eye of snow-capped mountains as the daylight warmth was disintegrating with the light. Greeted quickly and ushered into the lounge for a delicious selection of dips, raw dehydrated crackers and vegetables, we quickly felt supported and transported to this promised land – a land we had been imagining for weeks since we booked in online. Having arrived too late for the first afternoon walk, a late afternoon of sauna/spa and yoga/meditation seemed aptly appropriate to my somewhat lazy, pamper-loving side. Meeting and chatting with the other guests in the spa and sauna was an excitable relaying of people’s experiences and expectations, with everyone high on anticipation while tinged with travel and life fatigue. Humour and snippets of life tales were shared eagerly with the warmth of the water and the potential of new friendships. The stories of each guest were captivating, vastly different and revealed
“
”
YUM. | TRAVEL
day by day in moments of time and activity that were shared with each other – everyone ultimately getting to know and share different aspects of each other, within a really interesting and fun group of guests. After an exquisite first dinner I realised this article could be written purely on the food at Aro Ha. As a restaurant it would be hugely successful in its own right. The chef team of Rani and Toni exuded a ‘fairy folk’ feel. They are beautiful warm, down to earth and passionate people, excited by produce, flavours, health and food artistry. As they serve food that is locally grown, it is seasonal. Toni would introduce the dish before us as if it was a long lost relative – someone who had not visited for many months and was to imminently redelight our palettes with beloved characteristics. My palette was delighted by the fresh vibrant flavours of newly picked produce cooked with love and care. To name a favourite meal would be hard. They were consistently beautiful combinations of multiple flavours, textures and elements that created both visual tantalisation and oral satisfaction. All this in a healthy, satisfying, calorie-controlled meal. Go figure - literally! There were fresh herbs and leaves, vegetables that were cooked, raw and pickled, activated nut sauces or creams, gluten-free grains, legumes, seeds and fermented foods. It sounds so boringly healthy but please don’t discredit my taste credentials – I am a foodie. I was close
to vegetarian for many years and I also love and favour degustation menus as I think they show the most creativity in the artistry and mixtures of flavour and texture. I crave the creation of ‘umami’ or the sixth taste made from the synergy of other tastes. It wasn’t just me – many of the guests were shocked and delighted by most meals especially the vegetarian lasagne which had a depth to the sauce reminiscent of the texture and density of a meat bolognaise. The beauty of the area is undeniable, you can see that initially in the photos. What you can’t tell from the photos that is slowly revealed through the experience of the retreat is that you become a reflection of that beauty and it of you. It starts with the scenic beauty seen from everywhere – each room, the sauna, the spa, the dining room and the yoga room window – as you witness the sun dawn on the day and set into the night. It is evident on the walks and at each meal in the artistry of the food and the depth of the flavours. The buildings, the movement, the way people connect. The sheer volume of beauty in all forms encompassed me and on the fourth day during the morning yoga session I came to a ‘face off’. I looked into beauty’s all-encompassing eyes and then through them. The air and my breath laden with undeniable perfection, momentarily resistance was gone. It only occurred to me a week later as the name Aro Ha translates - I was “in the presence of divine breath”. I guarantee there were no drugs, no alcohol, no caffeine, no meat, no dairy, no sugar – I have to ask, what connection do these substances normally keep us from?
YUM. | TRAVEL
Peace too, comes in many forms at Aro Ha. I was close to disbelief at the complete lack of background traffic noise. Obviously I have not ventured too far from well-beaten tracks! Then there were the 12-13km sub-alpine treks each day in some of the most beautiful and varying mountainsides and freezing conditions (but always completely prepared in four layers plus a windproof jacket). Sections of the trek alternated between friendly exchange, focused heavy ascent breathing or lone mindful practise. The repetitive stride of my walk occasionally fell into sync with a still mind, or another person, culminating in relaxed accepting silence. I felt totally at ease with the trek guides’ preparation, experience and travel stories – both comforting and confidence building. Encouraging myself to walk harder and faster, I realised some capability within myself I thought I had left on the under side of 50. The most fun and laughter came from the outdoor heated spa. It has the same breathtaking vista as every other aspect around the property and the same chill factor in the air. Usually in the company of a few other relaxed trek-wearied guests or after a sublime remedial massage, the spa enjoyment was enhanced by the screams and involuntary profanities of those game enough to routinely punctuate their spa bliss with a 7°C plunge pool submersion. This was our ‘walking on coals’ adventure, the real test of courage and conviction. It was incredibly funny to watch people’s submersion techniques and the cold-burnt run back to the heat of the spa. My family would find this hard to believe but I am a convert. It is an incredibly exhilarating
thing to do and apparently great for the complexion and to encourage detoxification. I also loved that fact that time awareness and electronic devices are discouraged and you can relax into each day knowing that one of your carers will find you and make sure you are informed of your activity options and imminent start times, although a sleeping guest on the luxurious couches in front of the open fire seems to be in sacred territory impervious to the activity afoot. For me, the test of a retreat is the impact it has on me after the fact. Given that two weeks later I am still finishing my shower with a cold rinse (in winter!), I’m making better stomach friendly food choices, I’ve joined a bootcamp and am continuing to meditate regularly, I can say I took away some very positive learnings. I am grateful to the Aro Ha team for sharing their vision of optimal living practises with me. With the choice of five or seven-day retreats run two or three times a month, Aro Ha should definitely be in your self-care routine. Or you can classify it as education around making conscious living practise choices, that will have compounding benefits for you and your community for a long time to come.
www.aro-ha.com www.facebook.com/aroharetreats
YUM. | TRAVEL
DAMIAN CHAPARRO - founder Looking back at where you were when you started this journey, where did you think it was going to lead you? Aro Ha is what we intended to create, but it surpasses my original vision in almost every way. Chris and I were both very trusting of the other, and from the beginning we simply moved forward with one clear objective; to support change. Somehow that intention has drawn a team of passionate people together who have crafted a very special experience. What has really surprised you in this journey so far? Most of those people who we met along the development path would have thought we were crazy. Nothing like this existed. I had never developed anything like this. Who would come? Where would they come from? Looking back, everything was happening as it needed to. Surprise. What one piece of advice would you give people with a dream? Hold onto it. Take the next step and don’t worry about how it will all happen. If your
dream is serving your highest purpose, you will be supported. Leap and the net will appear. What makes you feel humble? The illusion is that we understand life. It seems straightforward; go to school, get a job, get married, have kids, be good, avoid death. But this Sunworshipping droplet of earth, spiralling through space, you couldn’t write a more interesting sci-fi novel. Walk through the forest, observe the bees, look into the eyes of a child, we know nothing. Given the choice of any guest (living or dead) coming to Aro Ha who would you like it to be and why? I would love the chance to work with groups of policy makers. No politics allowed, just a group of humans connecting with themselves, each other, and their highest good. Then they can go design policy. If you could wake up tomorrow having gained one quality or ability what would it be? It would be interesting not to want for anything. What would come next?
PAULA RYAN - co-creator Favourite travel destination and/or experience? All travel is amazing and living in the Wakatipu is like being on a vacation every day! You’ve been there from the early days of the building, had you ever dreamt of being involved in something so amazing? I have been involved in start ups before however nothing like Aro Ha. Everything from the construction team, location and now of course the operation of Aro Ha is as close to perfect as you can get. What makes you feel humble? Our team of staff, location and programming are world class and it’s a privilege to be part of the Aro Ha team. Our customers arrive as guests and leave as friends, which is very special. Given the choice of any guest (living or dead) to Aro ha who would you like it to be and why? I would love for my father to see what we do at Aro Ha. If you could wake up tomorrow having gained one quality or ability
YUM. | TRAVEL
what would it be? The ability to take a little more time each day.
RANI SILVA - head chef What and/or who has influenced your cooking style? My grandmother, without a doubt. What message do you hope to bring people through your meal creations? Food is one of the oldest social connectors and it’s vital to our wellbeing. What is the one food you wish people ate more of? Variety. The more variety we add to our diet the better, but we can not disregard our environment to achieve this. Organic, pasture raised and seasonal foods are absolutely necessary choices. If you had to choose a favourite spice what would it be and why? Salt. It’s the soul of my cooking (used wisely, of course). Given the choice of any guest (living
or dead) coming to Aro Ha who would you like it to be and why? Michael Pollan. If you could wake up tomorrow having gained one quality or ability what would it be? I expect nothing to happen overnight :)
TONI CALDER - chef Where did your love of creating food start? In my grandparents’ home. My nana was a wonderful cook and baker, I loved her cooking and loved to help her in the kitchen. I especially loved the times when all the family would get together and enjoy one of nana’s feasts! Who inspires you? A lot of people inspire me. Charlie Trotter was a big inspiration for me when I was younger. Yotam Ottolenghi, David Thompson, Tetsuya Wakuda and Megan May from little bird is a huge inspiration for me now. And, as always, friends and family.
What is the one food you wish people ate more of? Oh that is such a hard question. I have to make it a food group: fermented foods. Sauerkraut in particular is my favourite and the one I would recommend. If you had to choose a favourite spice what would it be and why? Tumeric, for all its wonderful health giving properties e.g. anti-inflammatory, helps to prevent cancer and treat depression. Given the choice of any guest (living or dead) coming to Aro Ha who would you like it to be and why? S N Goenka, teacher of Vipassana meditation. This teaching has enlightened my life and I would love to cook for this man to show my gratitude. I think he would love what we are achieving here at Aroha! If you could wake up tomorrow having gained one quality or ability what would it be? Mindfulness.
www.aro-ha.com www.facebook.com/aroharetreats
FATOUSH NOODLES SALAD DISH All the following recipes are required to make this dish.
{ INGREDIENTS } 1 organic carrot, spiralized
45ml lemon juice 30ml white balsamic vinegar 5ml sesame oil ½ tsp salt 5g fresh mint ½ cup water Soak pine nuts for 3 hours. Put all the ingredients in a blender and blend until smooth. This dressing will keep for 5 days in the refrigerator. + Makes 250 ml + Prep: 3 hr.
1 organic courgette, spiralized 1 organic baby lettuce leaf 1 small sprig of coriander Spiralize the vegetables using a turner slicer. Dress the vegetables with the za’atar dressing (below). Drop 2 tbsp of carrot hummus on the plate and drag with the spoon to make a line. Sit the baby leaf on top of the carrot hummus and fill it with the dressed vegetable noodles. Top with olive tapenade and garnish with fresh coriander.
KALAMATA OLIVES TAPENADE { INGREDIENTS } ½ cup Kalamata olives, pitted and chopped 1 tbsp capers, drained chopped ¼ small garlic clove, chopped
+ Serves 16 + Prep: 24 hours. Cook: 30 min.
1 tbsp extra virgin olive oil or smoked oil 1 tbsp lemon juice
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
ZA’ATAR SPICE MIX
Dice capers, olives and garlic. Mix together and add the oil and lemon juice, until all ingredients are combined. + Makes ½ Cup + Prep: 5 min.
{ INGREDIENTS } 2 ½ tbsp thyme 1 tbsp sumac 1½ tsp oregano 1½ tsp marjoram
CARROT HUMMUS
2 tsp sesame seeds
{ INGREDIENTS } 150g organic carrots
½ tsp salt
37g raw tahini 30ml lemon juice
Toast the sesame seeds. Add all the ingredients to a spice grinder and grind. This spice mix will keep for months in an airtight container.
¼ tsp cumin
+ Makes 150 ml + Prep: 5 min.
¼ tsp smoked paprika
pinch of coriander ½ garlic clove
LEMON ZA’ATAR DRESSING { INGREDIENTS } 3 tbsp pine nuts 2 tbsp Za’atar spice mix (above) 3 tbsp flax oil
15ml flax oil ½ tsp smoked salt Peel the carrots. Blend carrots first, then add the liquids. Blend all other ingredients into the mix, with tahini being the last ingredient. + Makes ½ Cup + Prep: 2 min.
YUM. | AMY CHATWIN
NOURISH THE HEART, MIND, BODY AND SOUL {
A M Y C H A T W I N ’ S ‘ T H O R O U G H LY N O U R I S H E D L I F E ’ R E V O LV E S A R O U N D A B L O G T H A T L I F T S T H E S P I R I T A N D D E L I V E R S TA S T Y W H O L E S O M E T R E A T S } Words Olivia Jackson
Nourishment comes from many areas of life for Amy Chatwin. Her fluffy bed, a daily run, adventures with her boyfriend, weekly gratitude practice. But the foundation of this nourishment ultimately comes from her gluten free and vegetarian lifestyle that fuels her health and good condition. Amy wanted to share her joy and creativity, so she started her blog, Thoroughly Nourished Life. Raised in a family that loves cooking, sharing and eating meals together, Amy channeled this love into her studies and completed a degree in nutrition, dietetics and exercise physiology. Once she had a few years of work behind her, she decided to take her education even further and found the best way to share her passion was to do a post-graduate degree in writing, editing and publishing. She has since used these tools to grow her personal platform and inspire others. “My background in nutrition and dietetics made me into a scientist and baking is the sweetest science of all,” Amy says. “With gluten-free baking you need to take so many more factors into consideration because sometimes you are travelling into uncharted territory when converting a recipe or dreaming up something entirely new. When you understand the way things react with each other, the special attributes of different flours and ingredients, you can apply that to a recipe and yield delicious results!” Although Amy herself does not have coeliac disease, she has a family history of coeliac disease and is gluten intolerant. She cut meat from her diet due to similar symptoms and feels so much
better for it. She has since found that these eliminations are far from restrictions and only encourage her creative spirit. A normal dinner for Amy would be sweet potato and zucchini noodles, chickpeas, pesto sauce and parmesan cheese. Naturally gluten free and simply delicious! “I see myself as a ‘whole food vegetarian’ so I focus on eating foods that are naturally gluten free rather than ‘gluten-free versions’ of normal foods. “I base my diet on vegetables, fruits, dairy, eggs, naturally glutenfree grains, nuts, and seeds (and chocolate!). I eat a wider variety of foods now than I did when I was an omnivore and I don’t miss the meat at all. I want to show people that there are so many nutritious, filling, hearty meals that are vegetarian and easily made in their own homes.” When you hop onto the Thoroughly Nourished Life site, you will see that, in addition to Amy’s satiating savoury dishes, she loves to get creative with gluten-free baking. She plays with highly nutritious, naturally gluten-free flours like buckwheat, brown rice and nut meals. “Baking is in my DNA and science is my passion so my unique perspective is looking through both of those lenses at the same time.”
www.thoroughlynourishedlife.com www.instagram.com/achatwin
YUM. | AMY CHATWIN
YUM. | AMY CHATWIN
STRAWBERRY, HALOUMI & QUINOA SALAD {
INGREDIENTS
}
250g strawberries ¾ cup quinoa 1 ½ cups low sodium vegetable stock 180g haloumi 6 cups baby rocket leaves /3 cup shelled pistachios
1
1 tbsp balsamic vinegar ½ tbsp strawberry jam 1 tbsp olive oil pinch of salt and black pepper
Place quinoa and vegetable stock in a medium size 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.
pistachios and fried haloumi. Pour dressing over and toss gently but thoroughly until all ingredients are mixed and coated with dressing.
While quinoa is cooling, dice haloumi into small cubes. Heat a nonstick frying pan over a medium heat. Fry haloumi until golden. Remove from heat and cool to room temperature while you make the dressing.
Leftovers can be stored in an airtight container in the refrigerator up to three days.
To make dressing, whisk together balsamic vinegar, strawberry jam, olive oil, salt and pepper.
Serve at room temperature.
{NOTE } I used white quinoa, but you can use whatever colour you have on hand. + Serves 3-4 as a light meal + Prep: 15 min. Cook: 20 min
Place rocket leaves in a large bowl. Add quinoa, strawberries,
GLUTEN FREE
VEGAN
YUM. | AMY CHATWIN
SPICY BROWN RICE & CHICKPEA PATTIES WITH CORIANDER GUACAMOLE {
INGREDIENTS
}
½ cup brown rice 1 cup chickpeas (approximately a 400g can) ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon smoked paprika ½ teaspoon salt ½ teaspoon black pepper 1 egg ½ small onion, finely diced 1 small avocado juice of 1 lime ¼ cup coriander leaves
Place brown rice in a medium saucepan and cover with about 2 cups of room temperature water. Place on medium heat and simmer until rice is cooked through - about 30-35 minutes. Once the rice is cooked, cool to room temperature.
Form batter into small patties and press down slightly to flatten.
Drain tinned chickpeas and rinse. Place some paper towels on a rimmed baking sheet and spread chickpeas out to drain completely.
Place avocado, lime juice and coriander leaves into cleaned food processor.
Preheat oven to 180°C (350°F) and line a rimmed baking sheet with baking paper.
Pulse until avocado is still chunky but combined with juice and coriander.
Place cooled rice and drained chickpeas in the bowl of a food processor. Pulse until a paste starts to form.
Top the baked patties with guacamole and serve.
Bake in preheated oven for 15 minutes, then turn patties over and bake for a further 15 minutes.
+ Makes 12, easily multiplied + Prep: 45 min. Cook: 20 min Place paste into a bowl and add spices, egg and onion and mix thoroughly to combine.
GLUTEN FREE
VEGAN
YUM. | AMY CHATWIN
BROWNIE BITES WITH RASPBERRY WHITE CHOCOLATE DIPPING SAUCE {
INGREDIENTS
}
BROWNIES: 125g dark chocolate (60-70 per cent), roughly chopped 100g butter, cubed ¾ cup caster sugar 40g hazelnut meal 40g buckwheat flour 40g white rice flour /3 cup cocoa powder
1
1 tsp baking powder 2 tsp vanilla essence 3 large eggs DIPPING SAUCE: 1 cup fresh or frozen raspberries /3 cup white chocolate melts (or chopped white chocolate)
1
BROWNIES: Preheat oven to 160°C (320°F) and line a 9-inch square baking tin with baking paper.
DIPPING SAUCE: place raspberries into a medium microwave safe bowl. Microwave for 1 minutes or until raspberries are warm.
In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
Crush them lightly with a fork and add white chocolate melts. Return mixture to microwave and heat for another 30 seconds. Stir thoroughly until chocolate is melted and mixture is smooth.
Remove pan from heat and stir in all remaining ingredients. Serve brownie bites with warm raspberry sauce. Pour brownie batter into prepared pan and smooth the top. { TIP } Store for up to three days in the fridge. Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 30-35 minutes. Allow brownies to cool completely before slicing into 1-inch squares.
+ Makes approx 30 bites + P re p : 1 5 min. Cook: 30 min
GLUTEN FREE
YUM. | THE GOOD FOOD SOCIETY
GOOD INTENTIONS { DOING GOOD FOR ALL , THROUGH FOOD, COMES EASY FOR THE GOOD FOOD SOCIETY. W I L L Y OU J O I N I N T H E M OV E M E N T ? }
The Good Food Society is a meal delivery service that prides itself on creating a 100 per cent vegan, vegetarian and gluten-free menu for customers to enjoy, while also giving back to those people in need. Based on the Sunshine Coast in Queensland, The Good Food Society was established by a small group of passionate friends who wanted to make a difference in the food industry. Having all personally experienced hardship, they realised that while they were at their lowest, it was a struggle to afford good, wholesome food. With some lofty objectives and a whole lot of heart, their ultimate goal is to grow their ‘Good Food Movement’ each day until every person, privileged and underprivileged, has access to fresh, healthy food regularly. Using cruelty-free dairy products and organic ingredients wherever possible, for every 10 meals purchased, one The Good Food Society meal is delivered directly to someone in need, ensuring everyone gets a chance to consume wholesome and nourishing food to elevate all aspects of their livelihood. The Good Food Society customers can choose from nourishing meals like Stuffed Capsicums, Falafel and Baba Ghanoush, Chap Chay, Mexican Chili Beans and Paneer and Spinach Curry, to name just a few. Menus are constantly developing and growing to ensure selections are diverse and inspiring, as well as tasty and nourishing.
The Good Food Movement also includes a pay it forward initiative that offers customers the opportunity to anonymously (or not) send a box of food to someone they know who is in need at the same time they are ordering their own meals for the week. This simple action will result in a meal delivery including a handwritten note containing whatever message is predetermined at the point of sale. The aim is to not only feed the people who need it most, but simultaneously raise awareness of those who may be going through a tough time, no matter their walk of life. To order a meal from The Good Food Society, simply jump on their website. Meals start at $12.95 each with no lock-in contracts. Orders will incur a shipping fee and will be delivered the following Thursday. The Good Food Society delivers from Rockhampton down to Sydney. Through active, purposeful creation of nutritious and wholesome food, The Good Food Society has found a way to establish an ethical consumerism program to work towards creating lasting change. It’s not just about transforming the way people eat, it’s about transforming the mentality behind it too. It’s our conscience in action.
www.thegoodfoodsociety.com.au www.facebook.com/thegoodfoodsociety www.instagram.com/thegoodfoodsocietyau
& 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
BERRY NICE GARDEN Recipes Ricki Harrison, www.nutraorganics.com.au
NUTRA ORGANICS
CLEAN EDIBLE GARDEN {
INGREDIENTS
}
CHOCOLATE SOIL 1 cup almonds 1 tbsp Nutra Organics Cacao Choc Clean Protein 2 tbsp The Wholefood Pantry Coconut Sugar 1 tbsp The Wholefood Pantry Cacao 2 tbsp The Wholefood Pantry Coconut Oil (melted) pinch of The Wholefood Pantry Pink Himalayan Salt CHOCOLATE MOUSSE 1 cup medjool dates boiling water 1 tbsp Nutra Organics Vanilla Clean Protein 1 tbsp psyllium husks 1 can coconut cream TOPPING strawberries raspberries mint leaves edible flowers and leaves
scrape down the sides. Make sure the paste is smooth. Refrigerate for 2 hours before using, to allow time to set.
CHOCOLATE SOIL: Preheat oven to 150ºC. Coarsely mill almonds in food processor or blender. Mix all dry ingredients and then incorporate melted coconut oil. Spread on a tray lined with baking paper. Bake for 5-10 mins – checking at the 5-minute mark. Set aside to cool. CHOCOLATE MOUSSE: Ensure dates are pitted. Soak dates in enough boiling water to just cover them for about 10 minutes to soften. Add all ingredients to blender (including dates and water) and blend on high for about 2 minutes. You may need to stop and
GLUTEN FREE
EGG FREE
ASSEMBLE AND SERVE: Select a dish or board to serve the garden on. Lay down the mousse as a base and sprinkle over chocolate soil. Have fun planting berries and flowers. You can pipe little mousse swirls too. Make this dish ahead of time and bring out to WOW and nourish your guests. + Serves 4-6 +
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
NUTRA ORGANICS
SPICED MILK {
INGREDIENTS
}
1.4 litres organic milk or milk alternative 1 tbsp Nutra Organics Vanilla Clean Protein 2 tbsp The Wholefood Pantry Brown Rice Syrup 3 strips of orange rind 2 star anise 2 cinnamon quills 1 cardamom pod, crushed
Combine all ingredients in a saucepan and bring to the boil briefly. Turn down to a low heat and simmer for about an hour until it reduces to about a litre. Strain out spices. Serve warm on a cold evening. Serve chilled for an afternoon party. Just the right balance of creamy, smooth with the right spices to really make a beverage special.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
{ Note } You can use almond milk but it will thicken as it heats, so you will have to thin it out to drink it. You can also use coconut milk, but the coconut milk/cream will separate when refrigerated so serve it warm. + Serves 4-6 +
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
CLEAN ETON MESS {
INGREDIENTS
the pinch of tapioca flour for about 3 minutes until stiff. Then slowly add in the brown rice syrup while beating for another 2-3 minutes until combined. Your meringue should be glossy. Pop onto a tray lined with baking paper and roughly flatten, creating highs and lows for effect. Bake for 1 hour at 100째C then allow to cool in the oven.
}
MERINGUE 4 large free-range eggs 4 tbsp The Wholefood Pantry Brown Rice Syrup
ACAI BERRY RIPPLE: Open your cold coconut cream. The cream and water will have separated. Scoop out the cream and reserve the water for smoothies. Halve the vanilla pod, scrape out the seeds and add to the cream. With a hand beater, whip the vanilla coconut cream for about 2 minutes until smooth. Add a little of the coconut water to help smooth out if needed.
pinch of tapioca flour ACAI BERRY RIPPLE 1 can of coconut cream, refrigerated overnight 1 vanilla pod 2 tbsp Nutra Organics Acai Berry Blend MAPLE CANDIED HAZELNUTS
CANDIED HAZELNUTS: Combine hazelnuts and maple syrup in a pan and toast off for about 3 minutes being careful not to burn them. Make sure you move the nuts around while they caramelise. Place on baking paper to cool.
150g hazelnuts, lightly roasted 2 tbsp maple syrup CHOC DRIZZLE 1 tbsp The Wholefood Pantry Coconut Oil, melted
CHOC DRIZZLE: Make choc drizzle by simply mixing the ingredients together.
1 tbsp The Wholefood Pantry Cacao 1 tbsp The Wholefood Pantry Brown Rice Syrup
ASSEMBLE AND SERVE: Place meringue on a board or serving tray. Ripple the Nutra Organics Acai Berry Blend through the vanilla coconut cream and distribute over the meringue. Place candied hazelnuts and berries over and around to dress. Drizzle choc over the top and serve immediately.
TO SERVE Raspberries and sliced strawberries MERINGUE: Crack your eggs and carefully separate the whites. You must make sure no yolk is present or your meringue wont work. With an electric beater (the best method) beat the egg whites with
GLUTEN FREE
DAIRY FREE
+ Serves 4-6 +
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
PICK OF THE FLAVOUR PACK Recipes Anjum Anand, www.anjumanand.co.uk
YUM. | ANJUM ANAND
GLUTEN-FREE PLT SANDWICH This is obviously a play on the BLT, which is an amazing flavour combination of salty smokiness with fresh salad vegetables and a mayonnaise. It just works. This is my Indian vegetarian version and is really lovely. The paneer is grilled/roasted in a spicy marinade and is lightly charred from the high roasting temperature. The black cardamom adds an extra smoky dimension. The tangy ‘mayonnaise’ has some Greek yoghurt added to it for freshness and tang and works really well with these ingredients. It is a warm, spicy and crunchy sandwich that is very moreish. I would say make the paneer at home for this because it is worth it but if you do use a shop-bought paneer, it might be worth leaving it in boiling water for 15 minutes to soften lightly before marinating and cooking.
{
INGREDIENTS
}
MARINADE /3 tsp fresh ginger paste
2
½ tsp fresh garlic paste (2 small cloves garlic) 4 tsp lemon juice 70g Greek yoghurt /3 tsp each red chilli powder, cumin powder, garam masala and paprika
2
salt, to taste 2 tbsp vegetable oil 2 black cardamom pods (optional, see above) FOR THE REST 150g paneer, cut into long 1 cm slices 4 slices gluten-free wholemeal bread, thin or medium sliced a few crisp lettuce leaves (I use iceberg) 1 small vine tomato, finely sliced a few finely sliced rounds of red onions, separated 4 tsp mayonnaise (can be light) 1 tbsp Greek yoghurt 2 tsp lemon juice 2 tsp. milk or more
For the marinade, stir together the yoghurt, ginger, garlic, dried spices, lemon juice, oil and season to taste. Grate in the cardamom (I use a fine microplane grater but a nutmeg grater will work too). You can also use a mortar and pestle. Place the paneer in the marinade and leave to absorb the flavours for at least 20 minutes. Place a piece of foil on the floor of the grill and put the grill on high.
Place the paneer on the rack and grill for 10 minutes or until the edges are charring. Meanwhile, toast the bread. Stir together the mayo, yoghurt, lemon juice and milk and season lightly. Spread the mayo over one piece of toast, add the red onions, then a layer of tomatoes and then lettuce and finally top with the paneer and the last toast. Slice in half and serve immediately. + Makes 2 +
GLUTEN FREE
EGG FREE
NUT FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | ANJUM ANAND
STEAMED GLUTEN-FREE NEPALESE MOMOS I first ate a momo when a Nepalese lady was helping me at home with my first baby six years ago. She did lots of chopping, then 10 minutes later had made her little momos. I am dumpling-obsessed, so have dreamt of homemade momos ever since. They were brought to India by Tibetan and Nepalese people and, every time I go to Kolkata, I am tempted by the momo street vendors and the many restaurants catering solely to dumpling lovers. Making them is not as hard as it might seem, although your first momo will probably look quite different to your last! The chutney served with this is really spicy. Below is my version, but feel free to experiment.
DUMPLINGS
½ tsp salt, or to taste
50g gluten-free flour (rice flour is a great option), plus more to dust
good grinding of black pepper
a little vegetable oil
CHILLI, GINGER AND TOMATO CHUTNEY
FILLING
1 tbsp vegetable oil
½ onion, finely chopped
3 peeled garlic cloves
90g cabbage, finely grated, excess water squeezed out
18g root ginger, peeled weight
½ small carrot, finely grated, excess water squeezed out
2–3 green chillies, roughly chopped
small handful of frozen peas, defrosted
2 large tomatoes, roughly chopped
3 tbsp finely chopped red pepper
1 tsp ginger, finely chopped
3 fine green beans, finely sliced
1 tbsp coriander leaves, chopped
9g root ginger, peeled weight, finely chopped 2 garlic cloves, peeled and grated 1½ tsp soft unsalted butter
Mix the flour with 2 tbsp water and make a dough. Give it a good knead so it is smooth and soft, adding 1 tsp more water if needed. Halve the dough and roll each half into a long rope. Pinch off equal tiny portions, aiming to get seven or eight from each rope. Roll each into a smooth ball and cover with a damp tea towel. Mix all the ingredients for the filling. Taste and adjust the seasoning. Place a steamer filled with water on the heat and oil the steamer basket. Taking one ball of dough at a time, use a little flour to roll out into a thin 6–7.5cm round. Place a generous teaspoonful of filling in the centre. Take the momo in your left hand (if right handed) and use your thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating them together (or you can pleat them to look like rosebuds, see image). Either way, make sure the filling stays well away from the edges. Place on the oiled rack, seam side up.
GLUTEN FREE
EGG FREE
NUT FREE
Once they are all done, place in the steamer, close the lid and steam for 12–14 minutes, or until the dough is no longer sticky. Serve. FOR THE CHUTNEY: Heat 1 tbsp vegetable oil in a small saucepan. Add garlic cloves, root ginger chillies, all roughly chopped, and sauté until the garlic begins to colour. Add tomatoes and salt, cover and cook down until the moisture has evaporated and the tomatoes are darkening. Add some boiled water and blend together (it doesn’t have to be too fine). Add ginger and coriander leaves. Taste. Adjust the seasoning and add more finely diced green chilli, if you like. It should be loose but not watery, quite hot and gingery and slightly salty, as the dumplings are quite simple. + Makes 15–16 Dumplings +
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | ANJUM ANAND
CARDAMOM KULFI WITH VIOLET-LACED VERMICELLI Kulfi is India’s national ice cream. It is often served with a mass of clear cornflour noodles doused in rose syrup. You cannot buy those noodles here, but you can buy very fine pre-roasted vermicelli from Indian shops and I think it’s better than the original! I have also discovered violet syrup (I get mine, the Présent brand, online); it has all the floral notes of rose but is more delicate and has fast become a staple in my house (my daughter even drizzles it over pancakes). The entire combination is divine: hot delicate vermicelli, cold creamy kulfi, the slight bite of nuts, all rounded off with a lovely finishing note of violets. I often make a double batch of kulfi in two large saucepans, so I can save some for later.
{
INGREDIENTS
}
1.5 litres whole milk 3-4 tbsp caster sugar, to taste ½ tsp ground cardamom, or to taste 6 tablespoons single cream 1 rounded tbsp pistachios, sliced, plus more to serve 1 rounded tbsp almonds, sliced, plus more to serve 60-80g roasted very fine vermicelli, (see recipe introduction) 2 tbsp violet syrup 1 tbsp chia seeds, to serve (optional) fresh edible violets, to serve (optional) 2 tsp milk, or more
take around five to six hours to freeze. Stir once or twice as they are freezing, to redistribute the nuts.
Bring the milk to the boil in a heavy-based pan over a moderate flame, stirring often. You need to make sure it doesn’t boil over or burn. Stay close to the pan and stir, scraping the base so the milk does not catch, stirring the skin that forms on the surface back in and scraping down the sides of the pan; these bits are all an integral part of the kulfi. Simmer over a medium heat and reduce until just 600–650ml remains; it will have turned a light cream colour. The whole thing will take around 1½–2 hours over a medium heat, so be prepared and make it at a time when you need to be in the kitchen anyway. It’s worth the effort, as a kulfi which is not properly reduced will be icy rather than creamy.
About eight minutes before you want to serve, take out the kulfis. Place a pot of water to boil on the hob. Break the vermicelli and drop large strands into the boiling water on the hob, then boil for one minute. Take one out, it should be soft; if it is, drain all the noodles. Two to three minutes before serving, place the kulfi molds, open side up, in a deep bowl of just-boiled water to help liquify the edges, making sure the water does not get in the molds. Invert the kulfis on to your serving plates and place a moat of vermicelli around them. Drizzle the syrup over the vermicelli, sprinkle over the chia seeds, if using, and the extra nuts. Add some edible flowers if you can find them, and serve.
Add most of the sugar and all the ground cardamom, return to the boil and cook for a few minutes more. Add the cream, then taste and adjust the sugar, bearing in mind that as it freezes the sweetness will dull a little. Leave to cool, then add the pistachios and almonds.
+ Serves 6 + Pour into your molds (I use 150ml pudding basins and cover with cling film). Once the mixture is cold, place in the freezer; they will
GLUTEN FREE
EGG FREE
SOY FREE
GET YOUR RHUBARB ON Recipes Lee Holmes, www.superchargedfood.com
YUM. | LEE HOLMES
INDIVIDUAL RHUBARB CRUMBLES {
INGREDIENTS
}
3 cups cooked rhubarb ½ tsp nutmeg ¼ tsp powdered stevia ½ tsp cinnamon 1 ½ cups walnuts or almonds or mixed nuts of your choice 3 tbsp butter, cut into cubes pinch of Celtic sea salt
Preheat oven to 175ºC. Place rhubarb in a bowl with nutmeg, stevia and cinnamon and toss them to coat.
Sprinkle mixture over rhubarb and place in oven. Bake for 15-20 minutes until crispy on top.
Remove from bowl and layer them into individual baking dishes. + Serves 4 + In a food processor, process nuts until fine. Add butter and sea salt until crumbly
GLUTEN FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | LEE HOLMES
ALMOND, CINNAMON & RHUBARB PUDDING This recipe has a gooey pudding like texture and tastes divine! Serve with a dollop of cashew cream and some extra rhubarb cooking juice leftover from the Layered Rhubarb in a Jar recipe on the following page. Yum!
{
INGREDIENTS
}
60g butter 1 tsp finely grated lemon rind 135g coconut sugar 2 eggs 2 ¼ cups almond meal ½ tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp grated nutmeg ¼ tsp sea salt ½ cup coconut milk 2 cups cooked rhubarb
Preheat the oven to 170°C and grease a 20cm round cake tin.
or until the cake springs back when pressed in the centre.
In a bowl beat butter, rind, coconut sugar and eggs and stir in almond flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt, and coconut milk and stir to combine.
Let cool and then turn out onto a wire rack to continue to cool. Sprinkle with extra rhubarb cooking juice, leftover from the Layered Rhubarb in a Jar recipe on the following page.
Add rhubarb and fold in lightly. + Makes 4 – 5 + Spoon the mixture into the prepared tin and bake for 45-55 minutes,
GLUTEN FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | LEE HOLMES
LAYERED RHUBARB IN A JAR {
INGREDIENTS
}
FOR RHUBARB 1.5kg rhubarb trimmed and chopped into 2-3 inch pieces 150g coconut sugar or sweetener of choice 1 orange, zested and juiced 1 inch knob of ginger, grated 1 tsp vanilla bean powder ¼ cup water LAYERED WITH THE RHUBARB 250g strawberries 125g raspberries 270ml coconut cream
Place rhubarb in large saucepan remaining ingredients over the top.
and
place
Top with orange peel and shredded coconut. + Serves 4 +
Bring to the boil and simmer gently until soft (about 10-minutes until rhubarb is cooked but still holds it shape). Remove from pan and place layers into a jar. Start with rhubarb and then coconut cream followed by berries until all ingredients are used.
GLUTEN FREE
EGG FREE
Lee’s e-book, The Renewable Table, is available online at www.superchargedfood.com for just $14.99.
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
YUM. | ADVERTORIAL
SIX SIMPLE STEPS FOR IMMUNITY { WHILE SPRING HAS SPRUNG, DON’T THINK THE SNIFFLES, COLDS, COUGHS A N D O T H E R S E A S O N A L N A S T I E S H AV E PA C K E D U P A N D L E F T J U S T Y E T } Words Stephen Eddey, Naturopath, Nutritionist and Principal of Health Schools Australia, www.healthaustralia.com
Did you know that in Australia, influenza season runs from July through September? Almost 14,000 cases of influenza have already been reported in Australia this season and cases of bronchiolitis are up on previous years. Luckily, there are a few things you can do to supercharge your immune system and reduce your likelihood of being hit with a cold or flu before the season’s out.
3. Propolis: Known as ‘bee glue’, Propolis is a sticky, waxy substance made by bees from the resin of trees. Due to its antimicrobial properties, propolis disinfects the hive and prevents the outbreak of bacteria. Studies have shown that propolis can stimulate the immune system and raise the body’s natural resistance. For centuries, Europeans have treasured propolis for its medicinal properties.
1. Olive leaf extract: 4. Eat clean: Antioxidants act as scavengers, eating up free radicals that can wreack havoc on our immune system. One of the most powerful antioxidants available is fresh-picked olive leaf extract, which has antiviral and antibacterial properties proving beneficial for immunity and for keeping viral infections at bay. Traditionally used in western herbal medicine to support the immune system and maintain general health, taking olive leaf extract regularly will help you build up your immunity while providing you with a strong front-line defence against colds and flu. Fresh-Picked™ Olive Leaf Extract by Comvita has five times (400 per cent) more antioxidant power than the equivalent amount of Vitamin C. 2. Manuka honey: This healing honey contains natural compounds that can help your immune system fight off infections. In 2007, data published in the Journal of Leukocyte Biology suggested that manuka honey stimulates immune cells and stops the growth of strep bacteria. It’s hardly surprising then that many people benefit from a spoonful of this honey.
When the temperature drops, we tend to hibernate and eat more ‘naughty’ foods but cleaning up your diet and ensuring you get good, regular nourishment can help boost your immune system significantly. Reduce refined sugar intake, processed cheese and dairy, and instead opt for meals that are rich in spices like turmeric, ginger, cloves and nutmeg. Studies show that diets rich in olive oil to be beneficial for the immune system. Ensure you avoid foods that you are allergic or intolerant to, such as gluten, as food sensitivities can diminish the effectiveness of probiotics (found in the small intestine) to strengthen the immune system. 5. Keep moving: In the colder months, keeping active is essential. Taking a pass on exercise may increase your risk of catching a cold, according to a recent study in the American Journal of Medicine. Researchers found the incidence of colds were lower in people who worked
YUM. | ADVERTORIAL
OLIVE LEAF EXTRACT
Comvita’s range of fresh-picked liquid extracts are gaining traction as the most sought after natural health supplements. The powerful antioxidant assists in supporting the maintenance of normal heart function and has been traditionally used to help support a healthy immune system. Renowned throughout the ages for their multi-use health benefits, olive leaves were used more than 4000 years ago by Egyptian and Mediterranean cultures for their multipurpose medicinal qualities. They have since lived on as one of the best immune supporting nutritional supplements, with more recent research also showing benefits for cardiovascular health. This is thought to be due to their unusually high levels of polyphenols, a group of compounds that have many potential health benefits. Olive oil phenolic compounds, such as oleuropein and cafeic acid have attracted attention because of their potential anti-diabetic, anti-atherosclerotic and antiinflammatory properties. Olive leaf extract is used traditionally to support a healthy immune system but also assists in the maintenance of normal heart function and cardiovascular health. The Comvita Fresh-Picked™ Olive Leaf Extract product range is available in four sizes including a 30 day supply 500ml bottle (RRP $40.50) and a 200ml Mixed Berry flavoured extract for children (RRP $33.75). Comvita’s Fresh-Picked™ Olive Leaf Extract is available at most pharmacies and health food stores nationwide. Always read the label. Use only as directed. If symptoms persist, please see your health professional.
www.olea.com.au
6. Drink plenty of fluids:
help it fight any harmful viruses and stave off colds for longer. Drinking adequate amounts of water ensures that your cells get all of the oxygen they need to function and that your kidneys are able to get rid of waste properly. If you’re dehydrated, waste products will build up in the bloodsteam and weaken your immune system.
Water helps to flush out harmful toxins in your body, including those nasty germs. By keeping your body well-hydrated, you can
Studies show that a mere 2 per cent loss in hydration can decrease your immunity. Drink up!
out five days a week for 45 minutes. Make an effort to get out outside for some clean, fresh air and warm sunshine. If it’s too cold to get outside and exercise, try yoga or a group fitness class.
YUM. | LIVE LOVE NOURISH
OH SO GOOD PARTY FOOD { SPRING HAS SPRUNG AND THAT MEANS A RETURN TO THE JOYS OF ALFRESCO DINING AND OUTDOOR ENTERTAINING. HERE ARE SOME WINNING PARTY FOOD IDEAS TO KEEP YOUR GUESTS CONTENT } Recipes Casey-Lee Lyons, www.livelovenourish.com.au
CHICKEN NUGGETS
PALEO PIZZA
{ INGREDIENTS }
{ INGREDIENTS }
500g free-range chicken mince
BASE
2 tsp garlic powder
2 free-range eggs, whisked
1 tsp paprika
1 tbsp olive oil
1 tsp dried oregano
1 ¼ cups almond meal
½ tsp onion powder
1 tbsp tapioca flour
4 tbsp sesame seeds
1 tsp dried oregano
olive oil, for frying
pinch of pink salt TOPPING
In a mixing bowl, combine ingredients well (try not to overwork the mince).
2 tbsp tomato paste
Using clean wet hands, shape tablespoon portions of the mixture into nugget shapes.
pinch of dried chilli flakes (optional)
½ cup fresh basil leaves, torn
Heat oil in frying pan and cook nuggets for 3-4 minutes each side over medium heat or until golden and cooked through.
DAIRY FREE
NUT FREE
SOY FREE
SUGAR FREE
¼ red onion, finely sliced ¼ cup cashew cheese (optional) fresh rocket, to serve
+ Makes 16 + Prep: 10 min. Cook: 12 min.
EGG FREE
1 large capsicum, sliced ½ cup baby spinach leaves, chopped
Roll each nugget in sesame seeds to coat.
GLUTEN FREE
2 cloves garlic, minced
olive oil, to serve CASHEW CHEESE PRESERVATIVE
FREE
1 cup raw cashews, soaked for 2 hours
YUM. | LIVE LOVE NOURISH
1 clove garlic, minced 1 tsp fresh lemon juice ¼ cup filtered water pinch of pink salt For the base, in a mixing bowl, whisk eggs with oil. Add almond meal, tapioca flour, oregano and salt. Combine well. Use a spatula to scrape sticky dough into a rough ball. Use the spatula to spoon dough onto a flat surface lined with a large piece of greaseproof paper. Place a second large piece of greaseproof paper over the top and roll dough out to ½ cm thick using a rolling pin. Carefully remove top piece of greaseproof paper and bake in oven on a flat tray for 10 -12 minutes or until base begins to slightly colour. Meanwhile make cashew cheese. Drain and rinse cashews and puree ingredients until smooth. Set aside. Next mix together tomato paste, garlic and chilli.
STRAWBERRY JAM 1 cup fresh strawberries, chopped 1 tbsp chia seeds COCONUT FROSTING 400ml can premium coconut cream, refrigerated overnight 6-8 drops liquid stevia concentrate (optional) ¾ cup organic coconut flakes (optional)
Remove base from oven and spread paste evenly to the edges using the back of a spoon. Sprinkle with capsicum, baby spinach leaves, basil and onion. Dollop or drizzle with cashew cheese (I use a piping bag). Bake in oven for 15-20 minutes or until toppings are cooked and edges are golden. Dress fresh rocket leaves with olive oil and serve on top of pizza. + Serves 2-4 + Prep: 20 min. Cook: 30 min. GLUTEN FREE
DAIRY FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
COCONUT CAKE WITH STRAWBERRY JAM SURPRISE
Pre-heat fan-forced oven to 180°C. In a large mixing bowl, beat egg whites with electric beaters until soft peaks form. Set aside. In a separate mixing bowl, whisk coconut oil and coconut water. Whisk in coconut flour, baking powder, vanilla and stevia until well combined. Fold through egg whites with a spatula until well combined. Pour into a greased cake tin and bake in oven for 50-60 minutes or until cooked through. Meanwhile, make strawberry jam by pureeing strawberries with chia seeds in a blender. Set aside. Next, make the coconut frosting. Take coconut cream out of refrigerator. Do not shake. Scoop out coconut solids that have risen to the top and save the liquid for another use (such as adding to smoothies). Using electric beaters whip coconut cream solids (with optional stevia) until thickened. Set aside in refrigerator.
{ INGREDIENTS } 12 large free-range egg whites (2 cups) ½ cup extra virgin coconut oil, melted 1 cup coconut water (at room temp)
Allow cake to cool on a rack. Once cool, cut cake in half horizontally. Spread desired amount of jam evenly through middle of cake. Replace top half. Spread coconut frosting over top of cake and sprinkle with coconut flakes (optional). Store in refrigerator until ready to serve.
1 cup coconut flour, sifted 2 tsp gluten-free baking powder
+ Serves 8-10 + Prep: 20 min. Cook: 50-60 min.
2 tsp vanilla powder or 1 tsp sugar-free vanilla extract 16 drops liquid stevia concentrate
GLUTEN FREE
DAIRY FREE
NUT FREE
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
FOOD, GLORIOUS FOOD Recipes Cle-ann Stampolidis, www.cle-ann.com Photography Hugh Adams
YUM. | CLE-ANN
CHOCOLATE HAZELNUT SLICE
CHOCOLATE PAVLOVA WITH ROASTED PEARS
{
{
INGREDIENTS
}
INGREDIENTS
}
2 free-range eggs
500ml cream
60g coconut sugar
1 tsp vanilla bean paste
1 tsp vanilla bean paste
drizzle of pomegranate molasses
30g dutch cocoa powder
sprigs of mint
100g Lindt dark chocolate with sea salt, broken into pieces
PAVLOVA
200g hazelnut meal 6g (1 tsp) gluten-free baking powder pinch of sea salt flakes TOPPING 150ml cream 1 tsp vanilla 2 tbsp maple syrup ½ cup hazelnuts
4 free-range egg whites 100g caster sugar 100g pure icing sugar 3 tbsp premium dutch cocoa powder 25g cornflour 25g dark chocolate (70 per cent), grated ROASTED PEARS 4 beurre bosc pears, cored and cut in half sprinkle of cinnamon butter
Preheat oven to 160°C. Oil and line a 8 x 7inch baking tin. Whisk eggs and sugar. Add vanilla, cocoa, chocolate, hazelnut meal, baking powder, salt and mix together well. Place into tin and press into shape. Bake for 20-25 minutes, until a skewer inserted comes out clean. Let it cool in the tin. Whip cream, vanilla and maple syrup until soft peaks form. To assemble, spread over cream, top with hazelnuts and drizzle with additional maple syrup. + Serves 6-9 + Prep: 10 min. Cook: 25 min
GLUTEN FREE
SOY FREE
Preheat oven to 200°C. Place pear halves into a lined roasting pan, cut side up, add a dot of butter on the pears and sprinkle with cinnamon. Roast for 40 mins until tender – to test if they’re cooked, poke a knife through the thickest part, it should glide through. Set aside to cool. Turn oven down to 120°C. Line a tray with baking paper. In a clean bowl whip egg whites. Slowly add caster sugar, whip until stiff peaks. Sift in pure icing sugar, cocoa powder and cornflour. Add chocolate and fold through slowly. Spoon onto your prepared tray in a circle with a slightly hollow centre. Pop it in the oven for 60 minutes. Turn off the oven and let it cool (ideally overnight) or for a couple of hours. Whip cream and vanilla. To assemble, place meringue onto serving dish, pop on whipped cream and arrange pears. Drizzle over pomegranate molasses and add sprigs of mint. + Serves 8 + Prep: 20 min. Cook: 40 min + 60 min
GLUTEN FREE
NUT FREE
SOY FREE
YUM. | CLE-ANN
PEAR + GINGER UPSIDE-DOWN CAKE {
INGREDIENTS
}
Preheat oven to 160°C. Oil a loaf tin and line with baking paper. Place a few thinly cut slices of butter on the bottom, sprinkle with brown sugar, place the pears on top, cut side down.
few slices of butter sprinkle of brown sugar 3 poached pears, halved
Whisk eggs and sugar until pale and fluffy. Add all remaining ingredients and fold in.
2 free-range eggs ½ cup caster sugar
Bake for 45-50 minutes, until a skewer inserted comes out clean.
½ cup (70g) crystallized ginger, chopped 200g almond meal
Cool in tin for 15 minutes, turn out and finish off with a blow torch (to caramelise the sugars on top) and serve warm. Or cool on a wire rack and serve at your leisure.
1 tsp gluten-free baking powder 1 tsp mixed spice (cinnamon, allspice, nutmeg)
+ Serves 8 + Prep: 20 min. Cook: 40 min + 60 min
GLUTEN FREE
SOY FREE
YUM. | SABA’S HEALTH FOODS
ONE GLUTEN-FREE GRAIN TO RULE THEM ALL {
A N E T H I O P I A N G R A I N , T H A T C A N B E U S E D F O R G L U T E N - F R E E B A K I N G , A S A S AV O U R Y S I D E O R E V E N AS A BASE FOR GLUTEN-FREE BEER? IT’S NOT A “TEFF” DECISION TO MAKE } Words Olivia Jackson
Teff is a gluten-free Ethiopian grass that has been domesticated for thousands of years, sustaining the Ethiopian people with its highly nutritious properties. Teff was traditionally used to make beer but this grain is exceptionally versatile. Being much smaller than quinoa or millet, the grains cook in a fraction of the time. It can also be used as a savoury side or can be ground into a flour for baking, due to its gelatinous nature. Truly an all-rounder. So how do you get your hands on this Ethiopian delight? Meet Saba’s Health Foods. Raised in an Ethiopian-Australian family with a sister suffering from coeliac disease, Saba’s Health Foods owner Saba Alemayoh is no stranger to teff. “As a child I grew up eating teff injera (fermented flat bread). I had no idea about its nutritional value - I simply knew it as an Ethiopian staple. As it began to get some media coverage I started to research and found out that it was this special ‘super grain’ as it’s high in fibre and protein, contains calcium, magnesium and iron and is naturally gluten free.” After learning the unique health benefits of teff and discovering the realities of living with coeliac disease, Saba was inspired to bring this goddess of a grain to Australia. In 2014, Saba’s Health Foods was born. Her first priority with any ingredient she uses is that it is 100 per cent gluten free and contaminant free, while taking special care to reduce her carbon footprint by using Australian companies where possible. You can find Saba’s teff flour online or at a stockist near you. As part of starting a business, Saba believes that giving back is not an option but a must, which is why Saba’s Health Foods donates a percentage of its proceeds to the not-for-profit charity, Beyond the Orphanage. What a woman! But Saba’s Health Foods story doesn’t stop there. Saba’s entirely gluten-free restaurant in Melbourne is now open. Head down and try a teff-inspired meal and take home your own teff injera and teff flour birthday cake from Saba’s Ethiopian Restaurant. “I wanted to create a business that is socially sustainable and allergy aware. I have been influenced strongly by my sister’s coeliac disease. After her diagnosis, I began to get frustrated with the relaxed attitude some food suppliers have to gluten intolerance. I wanted to give individuals with coeliac disease a
flour they can use that is completely gluten-free with no crosscontamination risk. This is why we expanded into a completely gluten-free Ethiopian restaurant. It simply made sense to showcase teff in its authentic format.” So check out Saba’s Health Foods’ teff flour stockists near you or get it ordered to your doorstep. And be sure to check out Saba’s Ethiopian Restaurant when you’re in Melbourne for a traditional and gluten free treat. Let the gluten-free baking begin!
www.sabashealthfoods.com.au Saba’s Ethiopian Restaurant 328 Brunswick Street, Fitzroy, Victoria 3065
JOYFUL BIRTHDAY CAKE Recipe Nicole Joy, www.nicolejoyinspire.com Photo Jo Anderson, www.theluminouskitchen.com
YUM. | NICOLE JOY
FIG + ORANGE CAKE This cake was made especially for my beautiful mum. She can’t eat chocolate but still loves to indulge in desserts every now and then. The orange and figs are a match made in heaven and I recommend adding a few drop of orange essential oil if you have it, to intensify that gorgeous flavour combination even more!
{
INGREDIENTS
}
BASE 1 cup pecans ½ cup pistachios ½ cup shredded coconut 1 tsp orange zest, finely grated 1 ½ cups dried figs, tips removed FILLING 3 cups cashews, soaked in water overnight and rinsed well 500ml orange juice 1 vanilla bean, seeds scraped ¼ cup raw honey 2 tbsp coconut oil, softened ½ cup coconut flour
Grease a 23cm (9”) round spring form cake tin and set aside. BASE: Process all the ingredients, except for the figs, until crumbly. Add the figs, one a time until a ‘dough’ is formed and no large chunks remain. Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 tbsp cold water at a time until the desired consistency is achieved. Press evenly into the bottom of the prepared cake tin and set aside while you prepare the filling.
Pour the mixture over the prepared base and freeze for 6–8 hours or overnight for best results. Cut into even slices while still firm and allow the cake to come to room temperature for about 1 hour before serving. Top with fresh figs, orange slices and pistachios. Store in an airtight container in the freezer for up to 1 month. + Serves 12 + Prep: 30 min. Stand time: overnight
FILLING: Blend all ingredients, except for the coconut flour, until smooth. Taste and adjust sweetener if desired. Add the coconut flour and mix well.
GLUTEN FREE
EGG FREE
DAIRY FREE
VEGAN
SOY FREE
SUGAR FREE
PRESERVATIVE
FREE
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