feature dude
dan churchill
wellness
gwinganna health retreat
products
latest gluten-free e-books
Giveaways
birthday bash!
sept 2014
FRANCHISE OPPORTUNITY Looking for passionate people to join our growing team
The World’s First Paleo Health Food Store & Café Franchise Fresh Paleo meals takeaway and readymade meals juices and smoothies tea, coffee and Bulletproof ™ coffee baked goods great range of health products, resources and supplies
20% OFF
RRP $39.95
Exclusive to Yum Gluten Free readers Order online and receive 20% off our cookbook until 30 September, 2014 by using the code: yum20 Visit www.paleo-cafe.com.au to make your purchase
P: 07 4225 5388 E: info@paleo-cafe.com.au www.paleo-cafe.com.au
contents {
y u m . g l u t e n f r e e m a g a z i n e – b i r t h d ay i s s u e
28 11
What’s On
What’s on in the gluten-free world this month
12
Table Talk
What’s new, what’s fab, what’s made us shout ‘hooray’ this month – it’s all here
14
Dan churchill
Celebrity cook and qualified physical trainer Daniel Churchill reveals it was his mum who first awoke him to ‘gluten free’.
26
products
Add these goodies to your shopping list this month
Healthy reading material
Gluten-free bookworms unite
30
Cafe Focus
Chingon Cantina y Taqueria is bringing a taste of New Mexico to the streets of Melbourne.
33
Cle-ann
Cle-ann Stampolidis shares her gluten-free recipes
38
Making your baking possible
A new gluten-free era for historic food manufacturer
}
52
1st Birthday Bash! Win some wonderful birthday giveaways.
54
Business Profile
Roza’s memory lives on through fresh, delicious and homemade sauces.
58
The Fit Foodie
Recipes power-packed with protein
62
The MerryMaker Sisters
Creativity with clever with colour
68
The Krooked spoon
Sweetie pie favourites
77
Sassy- Kitchen
Where plum meets pickle
84
Farm on plate
Seasonal spring fare
88
The luminous Kitchen
Dusted fun in the sun
97
Paleo Health Retreats
Byron Bay Time out: Busy women must apply
98
The Sugar Hit
Ricotta, cherry, chocolate, oh my…
103
The Whole Housewife
Pesto pizza with cashew cheese
september contributors {
Set the table and meet our yum. magazine recipe experts
}
Medha Engineer Farm on plate Emma and Carla Papas The Merrymaker Sisters
Emma and Carla are the Merrymaker Sisters. They’re authors, holistic health coaches and social media nerds. They share healthy, paleo recipes and inspiration. www.themerrymakersisters.com
Medha currently lives in the beautiful city of Vancouver. She creates simple recipes using fresh, local, seasonal ingredients. She named her blog farm on plate because her goal is to spread awareness about the health benefits of eating seasonal, local and fresh food. www.farmonplate.com
jo anderson The Luminous Kitchen
Kate Caddle The Whole Housewife
Jo Anderson is a food blogger and stylist, lifestyle photographer, passionate self-taught foodie and cofounder of Food Actually Health Foods, which makes unique, convenient and healthy food products. www.theluminouskitchen.com
Kate’s passion is to educate and empower women to live a whole life, through beautiful nourishing food, spirituality and movement. www.thewholehousewife.com
Cle-ann Stampolidis Cle-ann Food & Lifestyle
Sarah Coates The Sugar Hit
Cle-ann is a recipe developer, stylist and multitalented 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
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. www.thesugarhit.com
Cheryl O’Shea The Krooked Spoon
Cheryl’s passion is in creating beautiful, edible gluten-free (and sometimes allergy-free) food. She loves writing about it and styling it and hopes readers enjoy it as much as she does. www.thekrookedspoon.com
Sally o’neil The Fit Foodie
Creator of the-fit-foodie.com, Sally helps those looking to improve their diet without compromising on flavour. Sharing nutritious versions of your favourite treats, she devises recipes with your health goals (and taste buds) in mind. www.the-fit-foodie.com
Julia Gartland Sassy Kitchen
A Brooklyn-based photographer and self-taught cook and baker. During her late teens and early 20s, Julia had a variety of undiagnosed digestive problems, which led her to relentless experimenting in the kitchen. She’s been hooked and it’s now just as much about health as it is about pleasure. www.sassy-kitchen.com
connect the dots {
HOW TO READ yum. magazine
}
yum. | the healthy chef
You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredient lists of all recipes (and products) before using them, in accordance to your allergies.
gluten free
green pea fritters {
IngredIents
}
300g (10½ oz) green peas (if using frozen, make sure to defrost first) 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
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 {
F ro m C oel i ac A u stral i a – www . coel i ac . or g . a u
}
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 gluten-free 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 Po Box 339, Trinity Beach Qld 4879 managing Editor Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au photographer Naomi Vasington www.naomivphotography.com.aus sub-editor Nicole Navarro facebook.com/holaprcommunications feature writer Michelle Dryburgh recipe Contribut0rs Wendy Somerville, Bianca Shugg contact us: Facebook yumglutenfree instragram yum.glutenfreemagazine twitter yum_gluten_free general enquires info@yumglutenfree.com.au contribute products and images contribute@yumglutenfree.com.au advertising advertise@yumglutenfree.com.au editorial editorial@yumglutenfree.com.au
yum’s 1st birthday! One year ago we released the very first ‘annual’ yum. gluten free magazine. Within 7 days an outstanding 21,000 people had viewed it; great reason for yum to switch to a monthly release. From there we’ve grown every single day. yum. gluten free now has a huge array of topics, supporters, contributors and recipes helping the everyday gluten-free person become more informed and get the ‘yum’ back into life.
yum. gluten free’s aim is to illustrate that gluten free is not taste free, it’s not even a restriction, it’s a chance to explore. Exploring new cooking ingredients, new brands and products, but most importantly exploring a healthier approach to food and life. We’ve been working very hard behind the scenes for the past 12 months trying to figure out what yum. gluten free magazine needs to be for the Australian public. Today we deliver our new direction.
yum. gluten free magazine will now be 100% digital, available on your Apple iTunes store. Launching today as an app on Apple newsstand, with Google Play and Amazon Kindle coming very soon. yum. will then be releasing its very own hardcopy gluten-free cookbook in 2015. So onwards and upwards! Thank you from the bottom of my heart for all your support, the yum. team look forward to bringing you many more years of gluten-free goodness.
mag subscriptions www.yumglutenfree.com.au Cover shot courtesy of Farm on Plate www.farmonplate.com
Bianca Shugg Publisher/Editor
magazine now available here!
N e x t i s s u e - 0 1 O c o t b e r 2 0 1 4 - o u t d oo r s
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.
Nuts about nuts
. with real Fairtrade coffee beans
?
. a drizzle of tangy Greek yoghurt
. with superfruits & a drizzle of dark choc
These NEW Roasted Nut Bars are perfect for you! With simple, honest ingredients, they’re gluten free, contain no artificial flavours, no GMs and the fruits we use are sulphite free.
Also our NEW Gourmet Protein Bars with Dark Choc
There’s a NEW flavour for everyone: Dark Choc Espresso, Greek Yoghurt & Blueberry and Dark Choc Cranberry & Blueberry.
& Cranberry will keep you feeling fuller
These bars help to sustain
for longer!
satiety for longer periods and they taste great.
. More than 10g protein per bar . 50% more protein than other nut bars
All bars available at Woolworths. Our Dark Choc Espresso & Greek Style Yoghurt & Blueberry Roasted Nuts Bars are available at Coles and independent supermarkets.
www.carmanskitchen.com.au
what’s on {
in the gluten-free world this month
}
gold coast How to live well, with I Quit Sugar – Sarah Wilson Join Sarah Wilson as she shares her favourite principles for whole life wellness. Sarah will be drawing on her interviews with the top experts around the planet, her own experiences with an autoimmune disease, and, of course, her findings from leading more than 495,000 people around the world to living sugar free. Here’s a sneak peek of the night: • Share a glass of biodynamic red wine from Blind Corner • Take a bottle of kombucha from Remedy Kombucha • Sample some coconut water from Raw C • Try some beautiful local cheeses served with gluten free, sprouted crackers • Listen to Sarah Wilson talk about her favourite wellness principles • Get all your curly questions answered by Sarah herself • You’ll also have the opportunity to chat to Sarah and get your copy of I Quit Sugar or I Quit Sugar For Life signed. • Take home a goodie bag worth over $120! Full of IQS-approved goodies. when: Monday, 8 September 2014, 7.30pm to 9pm where: Southport, Qld cost: $85 per person bookings: www.eventbrite.com.au/e/how-to-live-well-with-i-quit-sugars-sarah-wilson-tickets-12684693259
sydney
national
WHOLEFOODS WITH EASE
utopia womens’ wellness
Do you see the ingredients in the health food store and wonder how to use them? Have you read about preparing grains optimally and wondered what that is all about? Join us for a lovely afternoon of learning new tricks, new ways of cooking or maybe uncooking, and enjoying this in the company of new like-minded friends. Shakti will supply a meal that covers each recipe we talk about AND in some cases demonstrate, so we eat over the course of the afternoon a ‘travelling feast’ through a day in the kitchen. A sweet treat or two will of course be part of the menu, and fresh wholefoods used throughout. Please bring an appetite for learning about delicious foods, a pen and small container to take some things home.
Utopia will bring together leading health and wellbeing professionals to provide a wellness showcase for all women. A one-day festival to give you guidance towards a healthier lifestyle and to provide the tools for maintaining optimal wellness. No other event in Australia will provide you with a full day of wellness fun. You’ll experience an awesome selection of Australia’s leading health and wellbeing experts presenting quality seminars; bringing together a range of individuals and companies to provide all of the information required to begin, maintain or take the next step in the holistic wellness journey.
WHEN: Sunday, 14 September, 2014, 2pm – 5pm WHEre: Dee Why, NSW cost: $126 bookings: www.theholisticchef.com.au
WHEN: 13 September to 4 October, 2014, 9am – 4pm WHERE: Sydney – 13 September at Australian Technology Park; Brisbane – 28 September at the Royal International Convention Centre; Melbourne – 4 October at Melbourne Park. cost: $85 bookings: www.utopiawomenswellness.com
brisbane Healthy & Happy High Tea. An afternoon focused on health & happiness, blended with style, inspiration, nourishment and networking. This event is entirely ‘Gluten Free’, with catering from Primal Pantry. Be inspired by the theatre that is Bulimba Village and our special guest speaker. WHEN: Saturday, 11 October, 2014, 1pm WHEre: Bulimba Village cost: $95 per person bookings: www.eventbrite.com.au/e/healthy-happy-high-tea-tickets-12791960097
yum. | table talk
talk of the table {
w h at ’ s n ew , w h at ’ s f ab , w h at ’ s ma d e u s s h o u t ‘ h oora y ’ t h is mo n t h – it ’ s a l l h ere
}
Pictured above left, Well & Good’s European-style bread mix; Barilla’s pasta, now gluten free; ‘Sugar-Free September’ inspiration.
well & good Building on our reputation for innovation and quality in gluten and allergen-free mixes, Well & Good is proud to present our revolutionary new product, Rye-less Rye Bread Mix. The Rye-less Rye is available in a 750g resealable bag, enough product for 2 large loaves. Our complex blend of ingredients creates a European-style darker coloured, gluten-free bread that is simple to bake and delicious to eat. There is also the added goodness of spirulina. Spirulina is one of the richest and most complete food sources in the world, this adds colour and taste to our Ryeless Rye and gives a burst of protein and b-complex vitamins. The bread mix also includes sunflower seeds for that hit of vitamin E. www.wellandgood.com.au Barilla gluten free pasta The world’s largest pasta producer, and number one pasta brand in Italy has launched a gluten-free pasta range suitable even for the most fussy foodies. The pasta is a unique formulation of naturally gluten-free flours (corn and rice) rather than refined starches, creating a product that cooks and tastes just like regular pasta.
Barilla Australia’s executive chef, Andrea Tranchero says that gluten-free pasta now represents nearly 10 per cent of the Australian pasta market. “There is no need to compromise on taste and texture to enjoy pasta without gluten. Extensive research was undertaken to ensure that our product delivers the quality that people have come to expect from Barilla. The pasta, unlike other gluten-free pastas on the market, doesn’t have undesirable traits like grittiness and can be cooked as pasta should – ‘al dente’.” Barilla’s gluten-free pasta is made in a dedicated glutenfree facility and is designed to complement the Barilla sauce range, which is entirely gluten free. www.barilla.net.au sugar-free september There’s nothing like a resolution to kickstart a healthy overhaul. We’re thrilled to announce ‘Sugar-free September’, a whole month where you can feel inspired to give ‘no sugar’ a chance. Sugar-free September is a way to find out how you like this sugar-free living idea. Whether you cut out sugar for a day, a week, or the whole month is up to you. We’ll be here to give
yum. | table talk
eat street
safe house GF Pictured above, Pantry’s delicatessen’s slick new look.
The entire cafe is a gluten-free zone! Fresh GF bread, pizza bases and muffins baked in house daily. Breakfast and lunch menu available www.facebook.com/Safehousegf
Pictured above left, Byron Bay Macadamia Muesli introduces its paleo mix; Luz Almond’s new cacao-flavoured almond milk. you loads of advice and tips, nutritional know-how and recipes to help you try out sugar-free living. Whether it’s your first time or you’re a veteran, we’re so keen to help you get there. I Quit Sugar is giving away a week-long sample of our I Quit Sugar Program, starting on 8 September. See it as a free, light version of the full 8-Week-Program, which kicks off on 25 September. www.iquitsugar.com/sugar-free-september NEW PALEO MIX LOADED WITH BYRON GOODNESS Byron Bay Macadamia Muesli. Our delicious new PALEO MIX. Organic sunflower seeds, pepitas, organic coconut, spray-free almonds, macadamia nuts, pecan nuts, organic sultanas, biodynamic pear, goji berries, organic flaxseed. High in protein, low in carbs. www.byronbaymacadamiamuesli.com.au introducing a new cacao flavour We strive to maintain this goodness in all that we do by not only being 100% natural, but also by being 100% transparent. Honesty is at the heart of the Luz family, from how we communicate to our customers to how we treat each other. These values, combined with a passion for living well, motivate us to provide products that ensure health and wellbeing are within reach for everyone. Rich in minerals, vitamins, essential fatty acids and fibre, Luz is loaded with all the right stuff to assist you in the pursuit of optimal health. Made fresh, our almond milk is free from synthetic ingredients or processes that diminish quality in order to extend shelf life. We use glass bottles to avoid the harmful chemicals often found in plastic containers, as well as for recycling benefits to the environment. www.luzalmond.com
sol breads We offer a beautiful range of products including fresh salads, raw goodies, pastries, quiches and organic coffee (we use Maleny Dairies milk and Bonsoy). We also have a delicious breakfast menu. www.solbreads.com.au
from earth & water Each dish is a medley of natural flavours and textures found in organic plants, seeds and sprouted grains. Come and experience the flavours of nature. www.fromearthandwater.com.au
y u my. u| mt. o| b d iaen pcuhtutrocchki l l
Life tastes good as a dude { Celebrity cook and qualified physical trainer D a n i e l C h u r c h i l l r e v e a l s i t wa s h i s m u m w h o f i r s t aw o k e h i m t o ‘ g l u t e n f r e e ’
}
Words Nicole Navarro
Last year Daniel Churchill found fame as a contestant on Masterchef, this year he’s living in the US, writing cookbooks and filming a TV series. On a breather back home in Sydney’s north shore, he catches up with yum. How are you dealing with your new celeb status after appearing on Masterchef last year? Ha ha… celeb status?? Well firstly I don’t really see myself as one… maybe a ‘Z-lister’ or something… But Masterchef has definitely changed my life that’s for sure. If you asked me 2 years ago what I would be doing, I may have aimed at eventually doing what I am now, but it definitely would not have happened this quickly. Masterchef taught me so much about cooking, camera angles and myself, and has created a platform to work with. I guess I took it with both hands. It’s pretty epic when you hear people say they are inspired by what you do, it’s good to know the message is working. You’re from Sydney’s Northern Beaches and now live in the United States (though recently spotted by paparazzi back in Bondi)… where are you and why are you there? Yeah that was definitely a bit of a weird moment having pictures taken without me knowing… can’t a brother eat a coconut quinoa porridge? I was very fortunate to pick up a two-book deal from Simon & Schuster along with a TV series. So now I’m working between Los Angeles and New York, on shoots and editing books before the first book, Dudefood, is released there in April 2015. I’m back over here at the moment as there are a number of events I’m a part of including the launch of three new super food cafés across Australia for THR1VE. Being their ambassador I wanted to be here. I’m also working closely with the ‘Ocsober’ campaign, raising money for Life Education. I’ll also be back over in Australia at Christmas as I re-release The Healthy Cook, so busy times ahead.
yum. | dan churchill
How does ‘gluten free’ fit into your life?
hit a routine for so long you don’t even notice it gone at all.
I first came across ‘gluten’ when I was a teenager, when my mum was told she had an intolerance. As I was cooking on a regular basis I accounted for this within our ingredients. As I dived further into my uni studies and interest in nutrition my understanding of the protein ‘gluten’ grew, and the harm it can cause to our insides. I am personally not gluten intolerant and can digest it quite well. However the effect it has not only on the digestive system, but also how it can instigate a number of particularly harmful reactions and autoimmune responses motivates me to avoid it. I do love my pasta, but only have it on the occasion. It’s quite scary how many people don’t actually realise the intolerance they have to gluten, but once I explain this to them and they avoid it, they realise the energy and productivity benefits associated. It’s because of these supporting results and the number of strong studies that I’ve decided to intake minimal gluten.
How much gluten-free content is included in your cookbooks?
To be honest it’s not that much of a struggle. It has actually caused me to be extra creative with my cooking. For example, creating gluten-free pasta or paleo breads and an assortment of muffins. As I said, I do have it every now and then, but as most will agree, once you avoid it or have
So Dudefood is being reprinted for the worldwide launch and has aspects of gluten-free recipes however is more focused on guy-friendly scenarios. The Healthy Cook, being rereleased in Australia for Christmas, is pretty much all gluten free, apart from one recipe, which can be altered. These dishes range from ‘Flourless Banana Bread’ to ‘Country Chicken Sweet Potato Top Pie’. Then there is Dan Churchill on a Budget, which is about cheap, healthy and wickedly tasty meals such as ‘Carbonara’, ‘Sweet Potato Bake’ and ‘Apple and Pumpkin Muffins’; all gluten free. I am also doing a book on a particular cuisine, which of course is gluten free. In your opinion, what are some easy ways to kickstart a gluten-free lifestyle? Firstly I think it’s so important to be realistic. Going from gluten to gluten free can be somewhat of a challenge as our intakes are so dominated by the protein. Cutting it
yum. | dan churchill
“
At the end of the day, I maximise great nutrition through tasty, colourful, and wickedly delicious produce.
”
out altogether can mean limiting your intake, where you constantly find yourself hungry as you’re overwhelmed by how much gluten you’re eating in your default intake. Obviously depending on the severity of your sensitivity there are different ways to attack it, and this is also dependent on the individual’s mindset. For someone who is really sensitive you may not have much choice, but I consider you the fortunate ones as you have more motivation to look for the much healthier alternatives and get creative. The biggest tip I can suggest is look into all the amazing blogs and cookbooks out there that offer the delicious gluten-free options. There are seriously thousands of awesome online blogs and cookbooks. It’s like anything, once you cut the gluten for a couple of weeks you’ll get into routine and won’t realise you aren’t having it. The main things people will see themselves really avoiding is bread and pasta, once they wrap their heads around that they will be doing fine. Is the ‘gluten-free’ lifestyle a rising trend in the US as it is in Australia? In my opinion it’s probably setting the bar. In LA alone
there are that many gluten-free cafés or at each restaurant most things available would be gluten free or a gluten-free alternative available. The general scope is just so big in the US. They have over 300 million people to account for, hence why they are ahead of the game. So many people, myself initially included, definitely had this notion that the US is unhealthy and my mates told me I was going to put so much weight on over there. But in actual fact it is so easy to eat clean there, in my opinion even easier than here. They have a lot of healthy cafés and restaurants in LA, not to mention a supermarket called ‘Wholefoods’, which is seriously the bomb. But also in NY, even if it doesn’t promote itself as healthy there are options everywhere that will provide you with protein and two sides, and it’s cheap. I guess the stigma attached is related to the thousands and thousands of fast food chains at your disposal, but being who I am I was never really interested in them. There are also heaps of places to work out and train so that was never a problem either. Describe life there in the US… what’s your average week there involve? Have you had to sacrifice anything in your move there?
yum. | dan churchill
Well life is not your typical 9 to 5… I probably on average have about 3 to 4 meetings with my editor a week, who is amazing. I see the web designer and graphic designer easily 3 times per week. We generally have 2 days of filming then plenty of cooking of course. It’s awesome as I’m always meeting some pretty amazing and inspiring people, particularly over dinners and lunches, which makes the 6 days of physical training all the more relevant. So you’re filming a TV series… what will be its underlying theme? The TV series is based around the first book Dudefood, where I’ll be dropped into amazing scenarios to inspire adolescents to cook and eat healthy. For example one may be a fraternity, another may be working with a college football team. It could be just a one-on-one with a guy as he looks to surprise his girl for their one-year anniversary. Can’t say too much now, I guess you will have to watch it to find out. It will be in your living room in 2015 around the same time as I’m travelling around the US on my book tour.
I can’t go past quality fat. My number one rule is that a meal has to be delicious and if it is healthy at the same time… well that’s just a win win! Fat has an amazing mouthfeel; foods like coconut milk and avocado are regularly found in my meals. They help me sustain so much energy throughout the day too meaning I don’t have to nap at all. Quality fats also have amazing immune system properties so I rarely find myself getting sick. I also have plenty of protein but not to the point where you think I am a onedirectional cave man. One thing you’ll see with my intake is that it is majority whole foods, unprocessed and full of awesomeness. From my fruits and veg to seafood and meats I prefer things from the markets than that found inside packets. The less processed your foods are the better they are for your insides. I love fruit but don’t need a lot, my body uses ketones for energy rather than carbohydrates as I find it’s more sustaining. At the end of the day I maximise great nutrition through tasty, colourful, and wickedly delicious produce. Any final words of advice?
Give us some examples of what you like to load into your diet to maximise great nutrition?
Never compromise flavour for what you perceive as good
yum. | dan churchill
Daniel’s tips for healthier eating
1.
A good spoon of delicious nut butter helps curb sweet cravings – I’m even known to bring a tiny amount to dinner with some kale. When the fellas are having dessert I get a few sneaky mouthfuls in.
2. Eat everything in moderation. for your insides. We eat several times per day and it should be so enjoyable. Not swapped with rubber chewing and holding your nose as you swallow. As I said, I don’t have to be gluten free however I love the feeling of sustained energy and knowing how much better my digestion and absorption is… not to mention the taste of whole food products are simply so epic. So get creative, don’t be afraid to make mistakes and never let anyone tell you that you can’t achieve something. Still include the cheats. If you are super strict and don’t mix up your rhythm, it can: make it hard and realistic to be maintained in the long run; make it less enjoyable; and be a struggle to challenge your digestive tract. It’s important to not just take a short-term view but focus on what you ingest for the rest of your life. By looking long term you allow yourself to have fun and not restrict or starve your body. If you have a bit of a relaxed weekend then be a bit more switched on during the week, it’s that simple. www.facebook.com/danthehealthycook www.instagram.com/dan_churchill www.twitter.com/churchill_dan www.danielchurchill.com.au
As much as gluten may not be the best thing for our insides, plenty of people sweat over avoiding those foods that they may like, that actually contain gluten. I believe that it’s important to still be able to every so often treat or cheat in your eating habits as it’s good for longterm sustainability along with the health of your endocrine system.
3. It’s important to consider yourself
unique in digestion. Believe it or not, the way your body processes food is completely different to the person next to you. You know your body better than anyone else so register what is going through you, what upsets your stomach and what affects your energy levels.
yum. | dan churchill
Flourless Banana Bread {
Ingredients
}
3 bananas 3 eggs, separated 2 tbsp honey or agave 2 tsp cinnamon 1 tsp allspice 1 cup almond meal, sifted 1/4 cup walnuts, crushed 1 tsp chia seeds
Preheat oven to 160ºC. Cut a banana lengthways and set one aside. With the remaining 2 ½ bananas, thinly slice and then with the back of a fork mash the banana. You don’t want it to be completely smooth but definitely well mashed.
Add the almond meal and carefully fold through. Line a bread baking dish with baking paper (I scrunch it up so it fits into the corners) and pour the mix in. Evenly distribute the walnuts about the mix and using a butter knife push them deep into the tray.
Whisk the yolks with the honey ‘til nice and smooth. Add the mashed banana, cinnamon, chia seeds and allspice and combine.
Carefully put the 1/2 banana slice cut side up across the top of the mix and sprinkle over extra chia seeds if you have them.
Using an electric mixer whisk the egg whites until they reach soft peaks then add 1/3 of the yolk mix. Using a plastic spatula carefully fold the mixtures together ensuring not to release too much air. Once combined add another 1/3 and repeat folding action before adding the final third.
gluten free
dairy free
Put in the oven to cook for 25 – 35 minutes. + Serves 6 + Preparation: 15 min. Cooking Time: 25-35 min.
SOY free
SUGAR free
Preservative
free
yum. | t o b i e p u t t o c k
yum. | dan churchill
Seafood marinara with sweet potato gnocchi {
Ingredients
}
Gnocchi
1 onion, finely chopped
1 lge sweet potato, peeled & cubed
salt
1 cup buckwheat flour
1/4 cup black olives, pitted & roughly chopped
1 tsp salt
5 anchovies, finely chopped
1 egg yolk
3/4 cup fish stock
Marinara
1/2 bunch flat leaf parsley, finely chopped
5 roma tomatoes, halved
1/4 cup lemon juice
2 garlic cloves, finely chopped
500g seafood marinara mix
3 tbsp olive oil
Gnocchi: Preheat oven to 180ºC. Bring a pot of water to the boil, add the salt along with the potato then turn heat to medium and allow to cook for 10 – 12 minutes or until a knife penetrates easily. Drain through a colander and let stand for 5 minutes to release as much moisture as possible. Line a baking tray with baking paper and spread potato out. Place in the oven to further dry our for 8 minutes, making sure they do not change colour. Remove from the oven and pass through a sieve or a ricer. If you don’t have either you can just use the back of a fork in a mixing bowl. Add the yolk and half the flour and begin to combine the mixture into a dough. Keep adding the rest of the flour until you reach a strong dough consistency. Bring a pot of water to the boil and drop a little portion of the dough in. If it separates you will need more flour. If it doesn’t you are right to continue. Divide dough into quarters and then roll each in the shape of a snake on the bench to a consistent 1cm thickness. Using a knife divide the length into 1 ½ cm portions. Bring the pot of water back up to the boil, turn the heat to medium and add the gnocchi in portions as to not overcrowd the pan. Cook for 90 seconds before removing to a paper towel. Repeat with remaining gnocchi. Add 1 tbsp of oil to a frypan on high heat and cook gnocchi on each side for 1 – 2 minutes or until golden and crispy. Set aside to serve. Line an oven tray with baking paper and place the tomatoes cut side up on the tray. Sprinkle the tomatoes with garlic and
gluten free
dairy free
nut free
pinch of salt before drizzling over one tablespoon of olive oil. Put in the oven for 15 – 20 minutes or until tomatoes are well shrivelled, and remove and put in a blender to blitz until smooth. In a large frypan on medium heat add a tbsp of olive oil before adding the onions. Allow them to caramelise for 8 – 10 minutes then stir in the blitzed roasted tomatoes and combine. Turn the heat to low and mix in the olives, anchovies and fish stock. Simmer for 30 minutes (you can do it for less time if you are in a hurry, just the flavour won’t be as strong). marinara mix: First add the fish pieces into the sauce. Be sure to bury them and once they start to turn opaque add the rest of the contents. Stir through for a final 2 minutes before removing from the heat ready to serve. To serve: spoon the sauce into the middle of a plate and dish out the marinara mix evenly. Top with the gnocchi and enjoy. { NOTE } To get a cool pattern on the gnocchi, once divided into portions roll them down a downward facing fork. This will give them line indents which look great for presentation. + Serves 4 + Preparation: 25 min. Cooking Time: 15 min.
SOY free
SUGAR free
Preservative
free
yum. | t o b i e p u t t o c k
yum. | dan churchill
Juicy Chicken Breast with Roast Pumpkin, Quinoa & Spinach Salad {
Ingredients
}
1/2 butternut pumpkin, peeled and diced into 2cm cubes 4 chicken breast, skin on 4 good handfuls of baby spinach 1 cup quinoa pinch of salt Honey mustard dressing 1 tbsp honey 1 tbsp wholegrain mustard 100ml oil juice of 1/2 lemon
Preheat the oven to 180ºC. In a mixing bowl add the pumpkin along with a pinch of salt and a drizzle of olive oil and mix through.
chicken is springy to the touch. Remove from oven and allow to rest for 5 minutes before slicing. honey mustard dressing: Combine all ingredients in a bowl or a jar and mix or shake until combined, set aside for serving.
Line a baking tray with baking paper and spread the pumpkin on top before putting in the oven for 20 minutes or until coloured and soft to the touch. In a small saucepan add the quinoa plus 13/4 cups of water. Bring to the boil before turning to low and simmering for 12 minutes.
salad: Turn the saucepan full of quinoa upside down over a mixing bowl and tap it out, because you are not stirring this will prevent the quinoa from going stodgy. Add the spinach and gently toss through the pumpkin, you don’t want to break it up.
Add oil to a frypan on high heat. Add the chicken skin side down, it should sizzle. This is where practice comes in, as you don’t want to burn the skin too quickly before the heat penetrates the flesh, so monitor it and if need be turn the heat down slightly. Once the chicken begins to cook halfway up the sides flip it over, the skin should have a lovely golden colour, and if you have an ovenproof frypan place it straight in the oven, if not you can use a roasting or baking tray. Cook for about 5 minutes or until
gluten free
dairy free
egg free
To serve, spoon onto four plates and top with a sliced chicken breast before drizzling around the honey mustard. Be sure not to drizzle on the skin of the chicken so it maintains its crunch. + Serves 4 + Preparation: 25 min. Cooking Time: 15 min.
nut free
SOY free
SUGAR free
Preservative
free
yum. | t o b i e p u t t o c k
yum. | products
e-books to devour { add these goodies to your shopping list this month
}
2.
3. 3. 1.
8.
4.
5.
7.
6.
stockists 1. Shaktiâ&#x20AC;&#x2122;s Soul Food, www.theholisticchef.com.au 2. Gluten-Free Goddess by Karina Allrich, www.glutenfreegoddess. blogspot.com.au 3. Eat Dessert for Breakfast by Nicole Joy, www.nicolejoyinspire.com 4. Guilt-Free Desserts by Martyna Angell, www.wholesome-cook.com 5. The Heathy Chef Smoothie E-Books by Teresa Cutter, www.thehealthychef.com 6. Make Your Bread Paleo by The Merrymaker Sisters, www.themerrymakersisters.com.au 7. Breakfast Delights by Kate Caddle, www.thewholehousewife.com 8. Eat Drink Paleo Cookbook by Irena Macri, www.eatdrinkpaleo.com.au
Cook with Confidence demonstration classes are tailored for people who have Coeliac Disease and dietary intolerances and provide you with the confidence to cook for your family or friends at home. Book any of our cooking demonstrations and
• create meals and dishes that are easy, healthy and cost
effective, with maximum flavour but without the need to spend all day in the kitchen
• learn short-cuts through specialised, easy to find ingredients and equipment
• taste all dishes demonstrated and be inspired To see the full range of classes visit
www.cookwithconfidence.com.au
For bookings and further information contact Catherine on 0417 373 501 catherine@cookwithconfidence.com.au www.facebook.com/CookwithConfidenceAustralia
yum. | books
healthy reading material {
GLUTEn-FREE BOOKWORMS UNITE!
}
Gluten Free Tapas! By Spencer Clements Tapas are tasty morsels of food traditionally served with drinks in cafes and bars of Spanish-speaking nations. These small platefuls of food are meantfor sharing with family and friends in a convivial environment. This delicious cookbook presents plenty of traditional recipes as well as contemporary ideas for creating platters of flavoursome food using new and exciting ingredients. Here are recipes that can be enjoyed by anyone at any time, but most importantly cater for the guest with a wheat or gluten allergy. www.bookworld.com.au
Editorâ&#x20AC;&#x2122;s pick
Meringue Girls: Incredible Sweets Everybody Can Make By Alex Hoffler and Stacey Oâ&#x20AC;&#x2122;Gorman This adorable and wildly visual cookbook announces the next big thing in desserts: Meringues! In this essential guide to delicious and pretty (not to mention low-fat and gluten-free) meringues, more than 60 creative recipes are paired with inspiring photographs by renowned food photographer David Loftus. A basic meringue mixture is spun into tasty and colourful confections, from simple kisses to lemon tarts topped with glamourously bronzed peaks. A chapter on using up leftover egg yolks in luscious sauces and curds rounds out this compelling package. From weekend dabblers to expert cooks obsessed with technical perfection, bakers of every skill level will be sweet on Meringue Girls. www.bookworld.com.au
Good Without Gluten
By Jennifer Lepoutre, Mitsuru Yanase and Frederique Jules The chefs at Parisian restaurant and grocery store No Glu create delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, guaranteed gluten-free (many of the recipes are also lactose-free). The recipes fall into the following chapters: Basic Recipes, Breakfast, Tea, Nibbles, Entrees, Mains, Desserts and Breads. Included are gluten-free recipes for scrumptuous cookies, sticky banana cake, sweet pastry, polenta cake, savoury and sweet muffins, chestnut flour bread, chickpea bread, crepes, focaccia, cheesecake, burgers, pizza and quiche. All recipes guaranteed delicious and gluten free. www.bookworld.com.au
y u m . | g e t SO C IAL
DIGITAL HOT SPOTS {
GLUTEN-FREE SOCIAL MEDIA UNITE
}
Wendy Polisi Mom to 3, advocate of lifestyle design, creator of www. CookingQuinoa.net with over 400 quinoa recipes, cookbook author, recipe developer, gluten free www.twitter.com/cookingquinoa
wholefood simply
Natural Nutritionist
A simple approach to enjoying wholefoods at every age. Facebook: wholefood simply. www.instagram.com/wholefoodsimply
Leading Australian Sports Nutritionist specialising in glutenfree and refined sugar-free food, fuelling and real food education. www.twitter.com/natnutritionist
follow us !
barambah organics
loving earth
Barambah Organics is dedicated to producing high-quality organic dairy products to satisfy our discerning consumers and look forward to developing new products in the future.
Healthy - Sustainable - Fair: these are the three fundamental principles of Loving Earth and define the strict criteria which we use to source and develop all of our products.
www.facebook.com/pages/ Barambah-Organics
Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: Instagram
yum.glutenfreemagazine Facebook
yumglutenfree Twitter
yum_gluten_free www.facebook.com/lovingearth
yum. | cafe focus
uno, dos, tres tacos! { i ntro d u c i n g to m e lbo u rn e a u t h e nt i c f l av o u r s o f s tr e e t- f oo d s t y l e m e x i c a n } Words Michelle Dryburgh
Chingon Cantina y Taqueria is bringing a taste of New Mexico to the streets of Melbourne.
Mexico, offset with the softly lit candles and unique touches like flowers and antique iconography.
The restaurant has been serving up authentic Mexican dishes to diners in Richmond since 2012, and is now taking its menu on the road with the Chingon Taco Truck.
There’s a 64 Lincoln Continental lowrider out back, and a food truck for a kitchen. The music is typical of what you’ll find playing in the bars and homes of Mexico’s border region, and for an extra special experience, you can head to the rooftop terrace.
Offering freshly-made tacos, salsas and elotes, Chingon’s menu is entirely gluten free and can be adjusted to cater for almost any dietary requirement. The venue itself is rich with character and traditional northern Mexico style, with textured walls, iron and brickwork, homemade furniture and fittings imported from
Refurbishing the venue and building an iconic Melbourne restaurant has been a labour of love for brothers William and Michael Balleau, who grew up in New Mexico and longed for a return to the flavours of their childhood.
yum. | cafe focus
Inspired by their memories of fresh corn tortillas, roasted vegetables, toasted chilli, grilled meats and wood smoke, their dishes are simple but full of flavour.
authentic and traditional as we could, we would not only be providing a different style of taco, but we could also cater to the gluten-free population,” William says.
The Chingon menu, which hasn’t changed since the restaurant opened, is a mix of their mother’s recipes and dishes Michael learnt at university in Guadalajara.
Staying true to their traditional roots also ensures maximum quality, with all tortillas and salsas made fresh to order.
“Our childhood memories of food were the reason for the venue, and they still show in each dish,” says William. “I have a long history of owning and running restaurants, and when we decided it was time to add a taqueria into the mix, we began to conceptualise a venue based on the street-food style of cuisine found throughout Mexico and south western US.” The traditional Mexican food the brothers grew up with didn’t use grains or flour. Corn is indigenous to the area and used extensively in traditional plates, forming the backbone of most dishes. “Many Mexican restaurants in Melbourne went the flour tortilla option, and we realised if we kept Chingon’s menu as
“The vast majority of Mexican food is not meant to be saved or stored; keep the flavours fresh, bright and light and you are on the right track,” says William. “We keep things simple, focus on a couple of our favourite aspects of the cuisine and culture, and make sure we do them as well as anybody else in the world.” Open for dinner seven nights a week and lunches by request, Chingon Cantina Taqueria is popular with groups and available for functions. Chingon Cantina y Taqueria 413 Swan Street, Richmond www.facebook.com/ChingonTacos www.chingon.com.au
mmm... que delicioso Recipes Cle-ann Stampolidis, www.cle-ann.com Photography Hugh Adams
yum. | cle-ann
AREPAS with CHIPOTLE PULLED PORK & apple slaw {
Ingredients
}
4 arepas* PULLED PORK 2 kg free range pork shoulder, boneless olive oil, splash 1 can chipotle pepper in adobo sauce* 1/4 cup tamari or gluten-free soy
Remove from oven, take the pork out and pull it apart with a fork, then set aside in the fridge. Once the pot is cool enough, put it in the fridge to solidify the layer of fat on top. Once the fat has solidified, remove it with a spoon by scraping it off the top, you should only be left with the jellied stock underneath. Discard the fat. Heat the pot on high so that your jellied stock melts. Add 2 tbsp of chilli paste (if you like it hot, add more) stir, and reduce on a medhigh heat until it thickens and coats the back of the stirring spoon. Return your pork back into the sauce and stir until the meat is covered, then leave it to simmer on a low heat until most of the sauce is gone. apple slaw: Julienne your apple, carrot and red onion. Add your mayo, olive oil and lime, season, and stir to coat. To warm the arepas follow the heating instructions on the packet. I normally heat them in a dry pan.
1/4 cup dark Tasmanian bush honey 1 tbsp fennel seeds 1 tbsp dried thyme salt & freshly ground pepper
assemble: Cut your arepas in half to form a pocket. Stuff with the pulled pork and top with apple slaw. Add pickled chilli and avocado, or whatever extras you desire. Devour!
1 apple
{ NOTE} *Arepas & Chipotle peppers in adobo sauce are available from speciality supermarkets and South American delicatessens.
1 carrot
+ Serves 4 + Preparation: 40 min. Cooking Time: 150 min.
APPLE SLAW:
1/2 small red onion 1 tbsp whole egg mayo
gluten free
1 tbsp extra virgin olive oil
nut free
juice of half a lime salt & freshly ground pepper optional pickled chilli (optional) avocado (optional) Preheat oven to 220°C. In a small blender, add the can of chipotle pepper in adobo sauce and blend until smooth chilli paste. pulled pork: Heat a large, ovenproof pot (with lid) on high heat. Add your olive oil, and seal the pork shoulder skin side up. No need to seal the skin. Once all sides are sealed, add water until the pork is nearly covered. Add your 1/4 cup of chilli paste as well as the soy, honey, fennel and thyme, then season with salt and freshly ground pepper. Cover and transfer to the oven. Cook on 220°C for 30 minutes, then reduce to 150°C and cook for a minimum 2 hours – if you have time cook for 4 hours!
Sweet Potato & Manchego Tortilla with Coriander Mojo {
Ingredients
}
4 tbsp olive oil 200g sweet potato, peeled, thinly sliced 1 small red onion, sliced 2 clove garlic, halved, sliced 1 bunch asparagus, halved, woody ends removed 1 tsp smoked paprika 30g manchego cheese, shaved, plus extra to serve
yum. | cle-ann
2 tbsp extra virgin olive oil
Banana Chia Loaf
1 tsp sherry vinegar
{
4 free range eggs 1 cup coriander
1 tsp ground cumin
Ingredients
}
2 free range eggs
salt & freshly cracked pepper
1/4 cup coconut nectar
In a food processor add half of the asparagus, 1 clove garlic, coriander, extra virgin olive oil, vinegar, cumin and season. Blend until smooth, add a little extra olive oil or water if it’s too thick to loosen. Set aside.
2 ripe bananas 1 cup carrot, grated 1 cup apple, grated zest of 1 orange
Heat a small pan over medium heat. Add sweet potato, cook until softened slightly, about 5 minutes. Remove with a slotted spoon and place into a bowl. In the same pan cook the onion and remaining garlic in oil on medium heat until soft. Add remaining half of your asparagus to the pan along with paprika.
200g almond meal 1/4 cup chia seeds 1 tsp vanilla bean paste 1 tsp ground cinnamon 1/2 tsp ground nutmeg
Whisk eggs and add them to the sweet potato, stir to coat and season. Pour the egg and potato into the pan, cook on a low heat for a few minutes. Add cheese to top and grill until egg is cooked and cheese is melted. To serve, carefully loosen the sides of tortilla with a spatula, cut into serving sizes, spoon over mojo sauce and shave extra manchego on top. + Serves 4 + Preparation: 10 min. Cooking Time: 15 min.
gluten free
nut free
SOY free
SUGAR free
1 tbsp gluten-free baking powder sprinkle of sunflower seeds
Preheat oven to 180°C. Line a loaf tin with baking paper. In a bowl beat eggs and coconut nectar with a stick blender until light and foamy. Add banana and blend.
Add carrot, apple, zest, almond meal, chia, vanilla, cinnamon, nutmeg and baking powder and fold through with a spatula until combined.
Preservative
free
Pour into lined loaf tin, sprinkle with sunflower seeds, place into preheated oven. Bake for 45 – 50 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes. Carefully remove baking paper and cool on wire rack. + Serves 8 – 10 + Preparation: 15 min. Cooking Time: 50 min.
gluten free
dairy free
SOY free
SUGAR free
Preservative
free
yum. | McKenzie’s
Making your baking possible {
A new g l u ten - f r ee e r a f o r h i s t o r i c f o o d man u fact u r e r } Words Michelle Dryburgh
McKenzie’s baking products have lined the pantries of everyday Australians for generations. Now coeliac and gluten-intolerant bakers can join in this ageold tradition with a new range of gluten-free kitchen staples. Despite being one of Australia’s oldest food manufacturers, the fifth-generation family-owned Ward McKenzie’s has embraced today’s changing food trends and nutritional needs to launch 10 new gluten-free products. They include a wide array of wheat-free flours like coconut, banana, quinoa, lentil, chickpea and corn, as well as toasted coconut chips, yellow lentils, black beans, and quinoa available in red, white, black and tri-colour. The new products have started appearing on supermarket shelves during the past few months, and the company is already receiving glowing feedback from grateful customers. “We’ve had a lot of feedback on social media from customers really happy they’ve found these products in their local supermarkets, and in the mainstream aisles,” says McKenzie’s marketing manager and nutritionist Melissa Clayton.
humble beginnings as a Melbourne grain store to become a major national operation. For years, the company has received requests from customers wanting more gluten-free baking products. But the introduction of such speciality products to the McKenzie’s range was a long and carefully considered process. Melissa says the expansion could happen only if the products were of the same high quality McKenzie’s customers have come to expect. “A lot of research, and a lot of baking – especially on my part and others in the office – went into finding the right ingredients,” she says. “We had to make sure they were easy to work with, highly nutritious and provided a good finished result. And of course, they had to taste great.” Products from the new McKenzie’s range are now available nationally from Woolworths, Coles and selected independents.
“There’s a lot of excitement to try the new products and they’re always asking us for more gluten-free recipes.”
To ensure consumers are safeguarded against gluten contamination, the products undergo regular testing before packaging and distribution, which is completed in Australia.
Established in 1852, Ward McKenzie’s has grown from
www.mckenziesfoods.com.au
Available at
Available at
yum. | gwinganna lifest yle retreat
A recharging experience {
This blissful retreat nurtures relaxation and a journey t o b e tt e r h e a l t h Words Vanessa Russell
}
yum. | travel
There is something so cosy, homely, yet chic and fabulous about slipping into a robe and slippers, sitting in a steam room sweating, sipping on herbal tea, nibbling on veggie sticks, and getting pampered head to toe all afternoon.
village, with its old-style cottages and quaint little church. As the sprawling property opened up ahead it was incredible to see how modern architecture could be integrated so sensitively into the historic landscape. In an instant, relaxation started settling in.
This place has been on the wishlist for several years now so unplugging from the daily grind and detoxing from the digtal world of laptop and iPhone was definitely first on the the things-to-do list. An overall digestive system re-group was also on order.
Gwinganna could be described as a 5-star school camp for grown-ups, with activities non-stop in the morning, exquisite super healthy meals in between, then dreamtime chill-out time in the afternoons.
It all started with a beautiful drive through Gold Coastâ&#x20AC;&#x2122;s Tallebudgera Valley. Up a long, steep driveway to a 2-night health and wellness weekend at Gwinganna Lifestyle Retreat. On first impression the retreat resembled a charming
The Orchard Suites were where heads would hit pillows this glorious weekend. Built from Australian reclaimed timber, the suitesâ&#x20AC;&#x2122; wrap-around deck provided many moments of contemplation while catching wallabies grazing and spotting an orchard of fruit. Its deluxe studio and two spacious suites were perfect for old friends; theyâ&#x20AC;&#x2122;re joined by
yum. | gwinganna lifest yle retreat
a shared, relaxed lounge, perfect place for a cup of tea and catch-up session each morning and night. The award-winning spa sanctuary was out of this world. The range of therapies and treatments (17-page booklet to choose from) was extensive, ranging from spa therapies, wellness consultants, nutrition to stress management. Then there were the Equine experiences; working alongside horses to provide insight into how one manages challenging situations in life. Amazing. The programs at ‘Gwinny’ – as the staff affectionately call it – have been designed to keep guests busy and get the most out of their stay. ‘Yin’ and ‘yang’ determine activity choice each day. On this occasion the gentle version was selected, allowing time to absorb all that this lifestyle is about. The first morning started with personalised tapping on the window at 5.45am, the wake-up call for sunrise Qi Gong. Deep breathing and slow movement while the sun rises is spectacular and a great start to the day.
A walk around the property with the eccentric and loveable John the resident botanist was an absolute delight. His storytelling, humour and gentle addiction to life was contagious. There are so many activities on the menu to get the body moving. Yoga, boxing, swimming, bosu ball and hiking were just a few. Kay’s Body Play class was next. It was a ‘dance like there’s no tomorrow’ movement, without fear or judgement of others. It was also about finding the joy in life, to smile and have fun. This class was actually one of the toughest activities for many to tackle and reinforced what Gwinganna’s core philosophy was about: to relieve stress, find peace within oneself and to let go of control for a moment. It was also re-learning how to have fun, free of toxic influences of course. All of Gwinganna staff are amazing, friendly and nurturing. Program Manager Kay stayed closely
yum. | gwinganna lifest yle retreat
connected the entire weekend, including meal times. She played a key part in the weekend program, taking guests on the journey to relaxation, good health and happiness. Food glorious food. The meals were top shelf and servings were generous. Every meal is organic, clean and local and most of the produce is harvested from Gwinny’s organic garden and orchard. The chef willingly adapts every meal for anyone who has food allergies and intolerances. Breakfasts were a buffet of goodness. Gluten-free cereals, activated nuts, best fruit compote ever, and a hot brekky of eggs, sautéed spinach, mushrooms and avocado for the non-egg eaters. Morning and afternoon tea included a yummy raw slice, chia smoothies, fruit and amazing and energising herbal teas. Lunch and dinners always consisted of a little entrée
tea cup of soup, a variety of salads and a protein. Weekend retreats are allowed one glass of organic red wine with dinner and organic coffee at breakfast for those who can’t give it up. Both choices were gratefully accepted. Organic wine and coffee, why say ‘no’ on this gastronimically healthy weekend? Meals were always located in the gorgeous dining room, with an open fireplace, views of the rainforest and overlooking one of the retreat’s eternity pools. An essential part of the retreat was these communal meals. Learning from others and hearing their stories is all part of the journey. People on this weekend retreat were each on a different journey. Some were there for a week to relieve stress, some for the weekend, a few had very high-pressure jobs, others were regulars. The staff service is impeccable. Their ability to foster a big family-style presence at Gwinny is comforting. A glimpse of Chef Dan playing his guitar in the dining room while the staff were setting up for lunch just
yum. | gwinganna lifest yle retreat
emphasised how at ease even the staff are, which helps guests settle in and relax even more.
disease and wants to understand how to repair it, live with it and maintain a healthy and happy life.
So is it a life-changing experience?
Check out their weekend wellness or full week detox packages at www.gwinganna.com
Writer Vanessa Russell gives her verdict: A weekend at Gwinganna has helped kickstart my new eating plan with ease and knowledge to maintain it. Since returning from the retreat I’ve had very little sugar craving experiences. If it does happen a fresh Medjoul Date or two come in handy. Coffee is still a must-have in the morning, but I am definitely on the right track with my health and wellbeing and have definitely detoxed more from my phone. I am happy to shout out to the world that the dark circles under my eyes that I’ve had for years because of my intolerance are disappearing, my stomach has never felt so good and not bloated anymore, I have eliminated processed sugar from my diet and my mind is now clear and I have focus. I would say it was life changing. I would most definitely recommend Gwinganna to anyone who has been diagnosed with health issues, stress, food intolerances, allergies and of course coeliac
Gwinganna means “lookout” and was the name given to this area by the traditional aboriginal people of the region.
yum. | gwinganna lifest yle retreat
A day at gwinganna... 6.15am Qi Gong – the highlight of my day – watching the sunrise over the Gold Coast while enjoying the tranquility of Qi Gong, which I now practice at home every morning. 6.45am Gentle and moderate walks. Tip: If John’s the leader take his walk. 7.30 – 9am Breakfast A beautiful buffet of porridge, mueslis, fruits, nuts and yoghurts. Catering for all needs of dairy and gluten free. Then also a hot breakfast option is provided. I was never hungry. 8.30am Dreamtime advisor – booking in your spa appointments for the afternoon session. 9am Stretch class 9.30am Bodyplay or boxing for fitness 10.15am Water polo 11am Morning tea
11.30am Pillars of wellness seminar – just a light talk about how to be a healthier person. 1pm Lunch – so much food and straight from their organic garden. You’re never left hungry. 2 – 7pm Dreamtime – Straight to the spa sanctuary to soak up your appointments and a little R&R. Even our afternoon tea was served to us at the spa, amazing. The spa experience I enjoyed the most was the Chi Nei Tsang. This was a beautiful Chinese stomach massage. I felt with all my digestive issues this was the best option for me. Highly recommend it. 6.10pm Relaxation class 7pm Dinner – Again entree, main and dessert. I never felt awkward about my food allergies and intolerances. Bliss. After dinner it was a short stroll back to our rooms and almost straight to bed. No distractions, no media – just bliss.
yum. | gwinganna lifest yle retreat
yum. | gwinganna lifest yle retreat
gwinny eco facts: organic gardening Gwinganna’s philosophy from the very beginning has been about organic produce and skincare. Shelley Pryor, a former chef and now organic gardener manages the organic food gardens on the property – providing an extraordinary example of how Mother Nature can shine in the dining experience. Shelley’s background as a sous chef allows her to truly understand how to best support the Gwinganna kitchen needs and her knowledge of nutrition offers both chefs and guests a glimpse into the fascinating world of delicious wholefoods. Shelley’s skills also extend to bio-dynamic farming, offering walks and presentations for guests, along with specialty sessions. A walk in the garden with Shelley is enlightening and inspiring, covering medicinal uses for herbs, recipe ideas and stories from her past.
Botanist
taught about the benefits to both their health and the environment of organics. Key initiatives include; growing fruits, vegetables, herbs on site, which are all used by the chefs daily to prepare guest meals, composting programs, worm farms, chickens on site, four active beehives to increase pollenation of gardens and provide organic honey for use by chefs and no chemicals or fertilisers used on the property.
eco snapshot Gwinganna is recognised with Eco certification at EcoTourism level and is to date the only health retreat in Australia working towards best practice in sustainability. Gwinganna has an extensive environmental impact program in place including energy efficiency, water treatment and recycling, sustainability and the commitment to only using organic produce and skin care. Original buildings have been retained and these have an historical place in the region including an original local church, a cricket stand from the Gabba and general store all from the early 1900s. Recycled timbers are sourced from woolstores and wharves for all new buildings.
John Palmer is Gwinganna’s botanist and holistic ecologist and has been part of Gwinganna since its opening in 2006. By following the animal paths around the property and through the bushlands, he developed 16 different walks and hikes. He often escorts morning walks, fascinating guests along the way with his knowledge. John shares his extensive knowledge of herbs and their respective benefits and will help guests pick and try these.
Organic food, gardens and orchard Our food philosophy is based around the belief that Mother Nature knows best. Low human intervention food (Low HI), where the food has undergone no or minimal changes from its place in nature to your plate. For example, a piece of sweet potato, on your plate may have been steamed or roasted but is still recognisable as a sweet potato the way it came from the Earth. Too many foods today have lost this simple yet essential philosophy. A Gwinganna experience allows guests to re-evaluate their relationship with food and to experience and learn about the meaning of true nourishment. In keeping with this essential philosophy, the Gwinganna chefs cater to food allergies and intolerances with creativity and flair. Certified organic food is served and guests are
Gwinganna Lifestyle Retreat From garden to gourmet A celebration of delicious and healthy organic cuisine for every meal of the day. Over 140 pages, it uses organic ingredients to create simple options that can be created at home. The recipes are all directly from the menus at Gwinganna and have been developed in conjunction with Gwinganna’s nutritionists. Available Online: www.gwinganna.com
yum. | gwinganna lifest yle retreat
spicy carrot dip {
Ingredients
}
4 medium (400g) carrots, cut into chunky pieces 1½ cups (400g) chickpeas 10ml chickpea liquid 1/2 cup (50g) tahini juice & zest of 1 medium orange 1 tsp each of ground cumin, coriander and medium curry powder sea salt
Season carrot with spices and steam or bake until tender. Soak and cook chickpeas in slightly salted water. PurĂŠe both in food processor with rest of ingredients, adding liquid as required. Adjust seasoning to taste. + Serves 20 portions +
gluten free
dairy free
egg free
nut free
SOY free
SUGAR free
Preservative
free
yum. | t o b i e p u t t o c k
yum. | gwinganna lifest yle retreat
baked beetroot, apple & spinach salad with cashew dressing {
Ingredients
}
2 â&#x20AC;&#x201C; 3 (800g) beetroots, trimmed 2 (300g) green apples, sliced 100g english spinach 1 medium red onion, cut into slivers 1 tbsp caraway seeds, roasted and crushed 1/2 cup (100g) cashew nuts 3 sprigs basil 1 litre filtered water sea salt and pepper juice of 1 lemon
Boil beetroot with skin in salted water until tender. Allow to cool, peel and cut into wedges. Rinse cashews and boil with 1 litre water until soft. Reducing liquid by half, blend to milky consistency with basil leaves and caraway seeds. Mix all ingredients together, season and sprinkle with extra basil and caraway seeds.
gluten free
dairy free
egg free
{Nutrition Info } So good for your liver and packed with antioxidants, the vibrant colour of this salad looks as good as it tastes! + Serves 6 +
vegan
SOY free
SUGAR free
Preservative
free
yum. | t o b i e p u t t o c k
yum. | win me
win a hamper of RICE PLUS codeword: rice RICE PLUS is a powerful blend of rice, nutritional ancient grains & seeds. It has a wonderful nutty flavour and added texture making it a great addition to a meal in place of regular rice. With a blend of brown, long grain, white basmati, black rice & red basmati as well as the ancient grains buckwheat, white quinoa, millet and black sesame seeds, it also has an impressive nutritional profile. Suitable for those with coeliac disease or who have a gluten intolerance. www.riceplus.com.au
win a gift set of Nutra Organics codeword: nutra Nutra Organics is giving you the chance to win the ultimate pack to put more spring into your step. The perfect items to have in the pantry to boost your busy family without any fuss. Just simple real food solutions you can add to your daily diet. These include our unique wholefood protein, wholefood multi-vitamin blend, vital veggie power and cocobiotics bars. They’re the ultimate healthy indulgence to make your family glow and feel energy boosted. The Nutra Organics product range is gluten free, dairy free and 100% natural. www.nutraorganics.com.au
win a 3kg tub of The Muesli gluten free codeword: muesli The Muesli Gluten Free is not just gluten free it’s 97% sugar free. A superb blend of nuts and seeds, delicious coconut, rolled brown rice flakes and puffed amaranth, it’s the gluten-free breakfast alternative you’ve been looking for. The 3kg tub = 60 serves of this delicious gluten and sugar-free start to the day – for one lucky yum reader. www.themuesli.com.au
win 6 packets of CHANG’S ASIAN FOODS codeword: changs Chang’s is a popular brand for gluten free products. Our range includes Light and Dark Soy sauce, Fish, Oyster, Hoisin, Black bean, Sweet Soy, Japanese Ponzu and Stir Fry sauces. Noodles also play an important part in Asian cooking, Chang’s offer a full range of gluten free / wheat free noodles too. www.changs.com
yum. | win me
win!
To celebrate our first birthday you can win one of the amazing prizes. Simply email:
win@yumglutenfree.com.au win a box of Natural raw c coconut water codeword: coconut Made Natural Raw C is 100% natural, single-sourced coconut water from Thailand. Why does it taste so good? Natural Raw C is GMO, sugar & BPA free, we only pick the best young green coconuts from a single source without ever adding any nasties. It tastes so good chef Pete Evans has invested in it. www.rawc.com.au
quoting the prize’s codeword in the subject line of your email. Please ensure you provide your full name, address and contact phone number in the body of the email. One entry per person per prize. Duplicate emails will be deleted. Your contact details will remain the property of yum for future correspondence. If you don’t want us to keep your details on file, please include the word “PRIVATE” in your entry. Competitions close 11pm 01.10.14, entries drawn 9am 02.10.14
Paleo Café Lifestyle & Cookbook and a hoodie codeword: paleo At Paleo Cafe we are proud to be different. We adopt the Paleo philosophy, which is not a diet, it’s a lifestyle. It’s about eating and living as Mother Nature intended. Paleo is 100% gluten free and has been around for 2.5 million years! EAT CLEAN, LIVE LEAN www.paleo-cafe.com.au
yum. | Business profile
Silver lining for sauce maker {
R o z a ’ s m e m o r y l i v e s o n t h r o u g h f r e s h , d e l i c i o u s a n d h o m e m a d e sa u c e s
}
Words Michelle Dryburgh
Building a lasting legacy to her late mother was the most difficult decision of Jasmin Robertson’s life.
Sales have increased a massive 400 per cent since Jasmin, now 27, took over the business from her retiring father just four years ago.
But it was also the best. But the real reward is in seeing her mother’s memory live on. What started as her mother’s hobby of selling homemade sauces at the end of her driveway more than 20 years ago, is now one of Australia’s fastest growing gourmet manufacturers. Jasmin was just 14 when her mother Roza passed away, but her memory and lovingly-made original recipes are honoured by Roza’s Gourmet Sauces – now a nationally-recognised brand with 40 gluten-free products available from more than 400 stockists Australia-wide.
“It was the choice to restructure and build it, or let it dissipate into nothing but painful memories,” Jasmin says. “I wanted a silver lining to this story, so I decided that if I was to run this business, I would keep my mother’s legacy, but also make it my own.” In doing so Jasmin has stayed true to not only her mother’s
yum. | Business profile
recipes, but also her philosophies – making homemade style products with good quality ingredients – free of preservatives, additives, thickeners, colours, flavours and gluten. Most products are also sugar and dairy free. Despite moving manufacturing from a commercial kitchen at the family home to a large warehouse in Brisbane’s western suburbs last year, Roza’s standards for the highest quality are still maintained. Jasmin says not a lot has changed since she started tying ribbons on jars for her mother at the age of four. “We still apply labels and lids, pick fresh herbs, weigh out, and combine ingredients by hand. We have a small but committed team of sauce lovers working to make everything fresh, so almost everything made one week goes out to stores the next.” Instead of selling sauces to neighbours at the end of the driveway, Roza’s Gourmet Sauces now makes and sells about 7000 products nationally every week.
developed a very personal relationship with our customers and stockists,” Jasmin recalls. “Relentless tastings, markets, food fairs, and trade shows over the years have given customers the opportunity to meet the makers and try the products, which has in turn spurred word of mouth to generate demand in stores. These personal encounters with our customers, who know the family, the range, and our story as it has evolved over the years, has created a ferociously loyal customer base.” That customer base continues to grow along with the everexpanding list of products. Roza’s has just released a new Beetroot Walnut and Pomegranate vegan dip, one of five vegan dips and two vegan pestos. The Roza’s team is now preparing for the busy festive season during which time production will double. Among the seasonal offerings will be Mango Mayonnaise and Cranberry and Orange Sauce.
But the personalised service offered to customers has stayed the same.
Jasmin’s success in catapulting the sauces into more kitchens around Australia would surely make Roza, her mother, proud.
“From the early days in the driveway and at local markets we
www.rozas.com.au
y u m . | f o o d a c t u a l ly
great start to the day... and to life { Children and brekky, it’s not always easy. at least this couple will have it sorted. } Words Michelle Dryburgh
What started as a passionate love story in a quaint village in the south of France planted the seed for one of Australia’s healthiest breakfasts. Jo and Corey Anderson shared a tiny cabin aboard a boat on the Mediterranean for 12 months, were engaged five months after they met in a hot air balloon over a South African game reserve, and married on a beach in South Africa just 12 months after. Their shared love of adventure was matched only by their passion for food, so Corey declined an offer to captain the boat, and together moved to the Gold Coast to create the life they loved. Despite having no allergies or intolerances, they embraced wholefoods and fresh produce and felt their best eliminating gluten. It was the search for a quick paleo breakfast other than eggs that uncovered their recipe for success. “Corey started making a warm porridge for breakfast made from grated apple, almond meal and coconut milk and everyone who tried it just loved it. We knew we had to find a way to make it into a dry product so we could share it with more people,” Jo explains.
Norridge was born. A natural fruit and nut-based porridge alternative that was gluten, dairy and sugar free. Under their brand ‘Food Actually’, they have since produced Ezy Superfood Balls premix in four flavours and have plans for more healthy and convenient products. When he isn’t surfing or fishing, Corey can be found looking after the ‘nuts and bolts’ of the business, while Jo takes care of marketing and engaging with customers. yum readers might know Jo as the face of The Luminous Kitchen – a regular contributor to our recipe pages and real food blogger. “Working together as a couple does have its challenges but we have very different strengths and that’s what makes it work so well,” Corey says. Corey and Jo will soon be welcoming a new member to their team; their first child due early next year. Guaranteed they’ll have their little one’s first brekky sorted... they’ll know exactly how nutrient rich and delicious it will be, and where all the ingredients will be sourced. Great way to start life! www.foodactually.com.au
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
BIG savings with ORGRAN Pasta Health & Nutrition
GLUTEN FREE
ORGRANâ&#x20AC;&#x2122;s range of 250g Rice & Corn pasta will now be available at everyday low prices. Check out the great new prices coming soon at you local ORGRAN retailer.
Previous RRP $3.30
New RRP $1.79
www.ORGRAN.com Available in independent supermarkets and health food stores. Selected lines available in Coles and Woolworths.
packed with protein power Recipes Sally O'Neil, www.the-fit-foodie.com
yum. | the fit foodie
Sweet Chilli Chicken Burgers {
Ingredients
}
500g free range chicken mince 1 tbsp paprika 1 free range egg 1 tbsp garlic powder OR two fresh garlic cloves, crushed 1/2 tsp Natvia (stevia) or sweetener of choice 2 tsp chilli flakes 1 tsp liquid smoke (optional) 1/2 tsp Himalayan sea salt 1 tsp cracked black pepper
Choc Banana Walnut Bites {
4 cups lettuce of choice
Ingredients
}
1/2 banana (fresh or frozen)
2 ripe tomatoes, sliced
5 walnut halves 1 tsp raw cacao powder
Preheat oven to 170°C. In a large mixing bowl, add all ingredients (apart from tomato and lettuce) and squeeze mixture through your hands until well combined. Wash hands, and leave damp. Split mixture into 8 balls and mould into burger patties. Place on a foil-lined baking tray and cook for 20 – 25 minutes until golden. Serve burgers stacked with slices of tomato on a bed of lettuce. { Tip } These taste great cold too! Save leftovers in the fridge for quick, healthy snacks later in the week. + Serves 4 + Preparation: 15 min. Cooking Time: (freezing) 25 min.
1 tsp melted extra virgin coconut oil 1/2 tsp stevia (like Natvia) Method: Cut the banana into 5 coins. Top each coin with a walnut half. Mix together the stevia, cacao and coconut oil until smooth. Drizzle with chocolate to set in fridge for 5 minutes until chocolate hardens. Devour! { Tip } Why not try these as canapés at your next party? Make them child friendly by skipping the walnut and replacing with a sugar-free marshmallow. Go easy on the handfuls of walnuts when snacking. While they have amazing properties and should be included in your diet, each half has approximately 14 calories – twice that of an almond. Try to stick to a small handful at a time. + Serves 1 + Preparation: 5 min. Cooking Time: 5 min.(refrigeration)
gluten free
dairy free
nut free
SUGAR free
gluten free
dairy free
egg free
vegan
SOY free
SUGAR free
Preservative
free
yum. | the fit foodie
Green lentils with beetroot, walnuts & goats cheese {
Ingredients
}
1 cup dried green, brown, or French lentils 1 cup dried green, brown, or French lentils 2 cups water 60g fresh goats cheese 1/2 cup walnuts 8 pre-cooked fresh baby beets 1/2 red onion, finely sliced 1 cup baby spinach leaves 2 tbsp extra virgin olive oil
Thoroughly wash lentils and add to a small saucepan with water.
Top with onion and fresh baby beets and crumble over walnuts and goats cheese.
Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble. Cook uncovered, for 20 â&#x20AC;&#x201C; 30 minutes until tender.
Drizzle with olive oil and serve warm with salt and pepper to taste. + Serves 2 + Preparation: 10 min. Cooking Time: 30 min.
Add additional water as needed to ensure lentils are just covered. Strain lentils, stir through spinach and divide between two bowls.
gluten free
egg free
SOY free
SUGAR free
Preservative
free
creatively clever with colour Recipes Emma and Carla Papas, www.themerrymakersisters.com.au
yum. | the merrymaker sisters
merry cupcakes with pretty icing {
Ingredients
}
6 eggs, whisked 1 ¼ cups coconut oil, melted 1 cup coconut flour 3/4 cup coconut sugar (or preferred natural sweetener) 1 tsp 100% vanilla powder 1/2 tsp baking powder for the frosting: 1 ½ cups Natvia icing mix 1/2 cup butter softened 1 – 2 tbsp coconut milk 1 tsp 100% vanilla extract Pick your colour icing: Orange = 1 carrot juiced Pink = 1 cup strawberries, pureed then strained Yellow = 1 tsp ground turmeric Green = 1 cup spinach blended with 2 tbsp lemon juice, then strained Chocolate =1/4 cup raw cacao powder
Preheat oven to 170°C and prepare 12 patty pans. In a bowl combine the eggs, coconut oil and vanilla. Add the coconut flour, coconut sugar, baking powder and stir well until combined. The mixture is very thick, don’t be alarmed! Divide the mixture in to 12 and press in to the prepared patty pans. Leave in the oven for 20 minutes. For the frosting: In a mixmaster (we use our Vitamix) beat the butter until smooth. Add half the milk and half the icing mix and whiz until combined. Add the remaining milk, icing mix, vanilla and whiz again until super smooth! Add your chosen colouring. Once the cupcakes have cooled, top with delish frosting! The hardest decision will be the colour! + Serves 12 + Preparation: 20 min. Cooking Time: 20 min.
gluten free
dairy free
nut free
SOY free
SUGAR free
Preservative
free
yum. | the merrymaker sisters
super seedy bread rolls {
Ingredients
}
1 cup ground chia seeds 1/2 cup butter melted 1/2 cup poppy seeds 1/2 cup pumpkin seeds 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup warm water 1/3 cup arrowroot flour 2 eggs whisked 1 tbsp paprika 1 tsp turmeric salt and pepper
Preheat oven to 180째C and line a baking tray with baking paper.
Place in to the oven and bake for 40 minutes. These are best served immediately.
Combine the ground chia, arrowroot flour, all the seeds and spices in a bowl. Gradually add the water and butter, stirring vigorously until a sticky paste forms. Add the whisked eggs and continue to stir.
{ tip } Get organised! Bake a batch of these babies, freeze separately and thaw out for the ultimate lunch: paleo bread rolls = #winning + Serves 8 + Preparation: 10 min. Cooking Time: 40 min
With wet hands, roll handfuls of mixture into 8 separate balls and place onto the baking tray 3cm apart and press down slightly.
gluten free
dairy free
SOY free
SUGAR free
Preservative
free
yum. | the merrymaker sisters
Neapolitan Icecream Bars {
Ingredients
}
2 cups raw cashews (soaked in water for at least an hour) 13/4 cup coconut milk 1/2 cup coconut oil 1/2 cup strawberries 3 tbsp Natvia 2 tbsp raw cacao powder 2 tsp 100% vanilla powder
Line a 20cm x 20cm slice tin with baking paper (or use a silicon mould).
Place back in to the freezer for 10 minutes. Now, pour part 3 on top of part 2 and smooth out the top. Place back into the freezer for around 2 hours or until completely set.
Drain and rinse the cashews. Place them into a food processor (we use our Vitamix) along with the coconut milk, coconut oil, Natvia and vanilla powder.
Cut into bars and enjoy!
Whiz until completely smooth, this will take around 5 minutes.
Store the icecream bars in an airtight container in the freezer.
Separate the filling into 3 equal parts. Add the raw cacao powder to part 1 and whiz in the food processor until smooth. Pour part 1 into the prepared tin and place into the freezer for 10 minutes.
{ tip } Get creative with your icecream layers, you don’t have to stick to chocolate, strawberry and vanilla! Use your favourite flavours to create all kinds of deliciousness. Place back into the freezer for 10 minutes.
Add the strawberries to part 2 and whiz in the food processor until smooth. Pour part 2 on top of part 1, make sure you smooth out the top.
gluten free
dairy free
+ Serves 4 + Preparation: 20 min. Cooking Time: 15 min.
SOY free
SUGAR free
Preservative
free
Sweety pie favourites Recipes Cheryl Oâ&#x20AC;&#x2122;Shea, www.thekrookedspoon.com
yum. | the krooked spoon
Flourless Hazelnut & Rose, Dark Chocolate Brownies {
I n g re d ients
}
165g butter 1 cup caster sugar 50g dark chocolate 2 tsp coconut oil (or macadamia oil or olive oil) 1 cup hazelnut meal 1/2 tsp baking powder 3/4 cup unsweetened cocoa powder 50g dark chocolate chopped 1/4 cup hazelnuts roughly chopped 1 tbsp rosewater 4 eggs 1 tbsp dried rose petals (optional) dried rose petals and raw cocoa powder to serve (optional)
Preheat oven to 170ºC (fan forced) and line a baking tin. Put the butter, caster sugar, first lot of chocolate and coconut oil into a heat-resistant bowl and heat in the microwave for 1 minute. Remove and stir then reheat for another minute or until all ingredients have melted together. (Alternatively you can do this on the stove in a saucepan over low heat and gently heat until all ingredients have melted approx 10 minutes.) Meanwhile in a separate bowl combine hazelnut meal, baking powder, cocoa powder and stir to combine. Once the wet ingredients have melted stir to combine about 1 minute. Then add to the dry ingredients and stir until fully incorporated. Add the eggs and stir until fully combined, then add the second batch of chopped chocolate and the chopped hazelnuts and quickly incorporate. Pour the batter into prepared baking tin and sprinkle with the rose petals. Place in the middle of the oven for 30 minutes. Allow to cool before cutting up. Just before serving, sprinkle with extra cocoa powder and rose petals. { NOTES } Hazelnut meal is available from major supermarkets, health food stores and of course online. Or you could make your own, by pulsing some whole hazelnuts in a blender or food processor until fine bread crumb size, just be careful to not over process or you will end up with nut butter. (If that happens, add some cocoa powder, rice malt syrup and a tiny bit of soy milk and you’ll have a homemade nutella-style spread.) Rose petals are available from specialty food stores and delis, middle eastern grocers and online. Rosewater is available from major supermarkets, middle eastern grocers, delis, specialty food stores and online. This is definitely one of my new favourite flavour combos, but roast baby beetroot, goats cheese and roast pumpkin is definitely up there. What are some of your favourite flavour combinations? Let me know how your brownies turn out……
gluten free
SOY free
yum. | the krooked spoon
Strawberry & Chocolate Mousse Tart (Dairy Free) {
I n g re d ients
}
base 5 fresh dates 25g whole almonds 1 tsp coconut oil mousse 1 ripe avocado 3 tbsp raw cocoa powder 3 tsp caster sugar 3 tsp coconut oil 1 punnet ripe strawberries 20g toasted flaked almonds safron fairy floss
base: Line a small tart tin with plastic wrap. Place the almonds in the bowl of food processor and whiz until a fine crumble. Add the dates and the coconut oil and process until combined. The mix should come together in a sticky ball. Press the mixture into tart tin until there is an even coating. Place into the fridge to firm up. mousse: Clean out the food processor bowl. Add the avocado and whiz until smooth and creamy looking. Add sugar and whiz until combined and glossy. Finally add
gluten free
dairy free
egg free
the cocoa powder, whiz until combined, taste and adjust sugar/cocoa. Into the chilled tart base add the mousse, smoothing the top. Hull the strawberries. Decorate with the strawberries, toasted almonds and safron fairy floss. Dust with Icing sugar. Keep in the fridge until ready to serve.
vegan
SOY free
Preservative
free
yum. | the krooked spoon
Chocolate meringue {
I n g re d ients
}
Meringue 2 egg whites 1/2 cup caster sugar 1 tsp lemon juice 2 tbsp unsweetened cocoa powder Creme de Cacao Blanc 150ml cream 70 gram white chocolate holly basil flowers (optional) baby mint leaves (optional)
meringue: Oven preheated to 100ºC. Line a baking tray with silicone paper. Have a piping bag with round nozzle ready.
Creme de Cacao Blanc: In a bowl, set over simmering
In the bowl of the electric mixer place the egg whites and set speed to medium. Mix until the egg whites are firm. Slowly start adding the caster sugar in while still mixing. Once the sugar is combined add the lemon juice, turn up the speed and mix until stiff peaks. (The stiffer the better.)
In a separate bowl whisk the cream until just soft peaks. Add the white chocolate to the cream and fold until evenly combined. Allow to set in the fridge.
Once the mix is at the right consistency remove half of the meringue mix. In the remaining meringue scatter over the cocoa powder and fold until just combined. Try to retain as much air as possible. Add the cocoa meringue mix back into the chocolate meringue mix and marble through each other a little. Spoon into the piping bag and pipe out to 3cm rounds, lifting up at the finish to create the peaks. Place into the centre of the oven and bake for 40 – 60 minutes depending how you like your meringue. For a meringue with a soft centre bake for 40 minutes, for a firm meringue bake for 60 minutes.
gluten free
nut free
water or very slowly in the microwave melt the white chocolate. Allow to cool slightly.
To assemble: Spoon the creme on top of the mousse and decorate with the herb flowers, baby mint leaves and chocolate shaves. { note } For cream, it is really important to not overwhip. You want only just soft peaks. When melting the chocolate don’t let the water in the bain marie touch the bottom of the bowl or your chocolate will seize and you will need to start again. Also a metal spoon is best for chocolate as it does not retain moisture. If your creme de cacao blanc is too stiff after setting just add a little cream and mix through to loosen a touch.
SOY free
Preservative
free
Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com
yum. | the krooked spoon
Chocolate mud cake {
I n g re d ients
}
mud cake
chocolate ganache
250g butter in cubes
1 cup dark chocolate (the best you can buy)
1½ cup caster sugar
1½ cup cream
200g dark chocolate
1 tbsp date syrup (or golden syrup)
3 tbsp coconut oil (or olive oil)
chantilly cream
1 cup boiling water
150ml cream
1 shot of coffee (or a little extra water or some liqueur, irish cream perhaps)
3 tbsp icing sugar sifted
2 cups besan flour
candied nuts
3/4 cup unsweetened cocoa powder
25g macadamia nuts
2 tsp baking powder
25g hazelnuts
4 eggs
1/2 cup caster sugar
1½ minutes or until boiling. Pour hot cream over the chocolate but do not stir. Add the date syrup and let sit for 3 minutes. Now stir the mix until it comes together and is fully combined and glossy. Divide the mix 3/4 (whipping ganache) to 1/4 (pouring ganache). Leave to cool. Once cool whip the 3/4 ganache until soft peaks form.
chocolate mud Cake: Preheat the oven to 180C. Grease and line a 9 inch springform cake tin. In a heatproof bowl combine, butter, sugar, chocolate, coconut oil, water and coffee. Heat in the microwave on high for 2 minutes or until the butter has melted. Stir the ingredients in until it it all comes together. In a separate bowl combine the besan flour, cocoa powder and the baking powder and give a light whisk to evenly disperse ingredients. (If the besan has some lumps feel free to sift it, but just for the record I never do at home.)
Chantilly Cream: Place the cream and the icing sugar into a bowl and whisk with hand mixer until soft peaks. Candied Nuts: In a non-stick frying pan place the sugar and 1/4 cup water stir to combine. Place over a mediumlow heat until sugar appears to have dissolved. Turn up the heat to medium and cook until there is a slight amber tinge. Add the nuts and keep on heat until a slightly deeper colour (1 min. approx) remove from heat and using 2 forks remove the nuts and place on silicone paper that has been lightly greased. Allow to cool completely.
Make a well in the dry ingredients, pour 1/3 of the wet mix in and stir until combined, then add the remaining wet ingredients in 2 batches stirring to combine after each addition. Add the eggs to the batter and stir until just mixed in. Pour into lined baking tin and place in the preheated oven. Bake for approx 1 hour or until the top of the cake is slightly bouncy. If you do the skewer test the cake should still be a little sticky but cooked. Leave in the tin to cool slightly then remove and cool to room temperature before wrapping and placing in the fridge. Leave for at least 4 hours or overnight.
To serve: Cut the cold cake in 2. Allow to come to room temperature. Spread the whipped ganache onto one half. Then spread out the chantilly cream. Place the other half of the cake on top pressing slightly. Heat the pouring ganache a little in the microwave in 20-second bursts until a little runny but not hot. Pour this ganache over the top of the cake , spreading if needed. Let it drip down the sides a little. Top with the candied nuts.
chocolate Ganache: Place chocolate in a bowl. Pour the cream into a heatproof jug and microwave for
gluten free
Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com
where Plum meets pickle Recipes, photography Julia Gartland, www.sassy-kitchen.com
yum. | sassy kitchen
ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES {
Ingredients
HOW TO make CELERY SALT {
Ingredients
}
1 head of celery (leaves removed, washed and dried) About 1/3 cup maldon sea salt
Preheat oven to 300ºC. Add clean celery leaves on baking sheet in a single layer. Cook for 7 – 10 minutes or until dried, but not browned. Set aside to cool.
}
3 pints mirabelle plums, halved and seeded
Using a mortar and pestle or muddler, combine sea salt and dried celery leaves.
1 – 2 tbsp coconut oil Using muddler or pestle, grind salt and celery leaves together until evenly ground and well combined. Add to a small air-tight mason jar.
1/4 cup maple sugar, divided half pint red currants handful of lemon verbena leaves
+ Makes about 1 jar + Preheat oven to 375ºC. Add plums to a parchment-lined baking sheet. Brush with coconut oil and top with sprinkled maple sugar (about 1 – 2 tablespoons). Roast for 10 – 12 minutes or until juicy and tender. Set aside to cool. In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoons maple sugar. Bring to a boil, then simmer for 5 – 10 minutes or until mixture is very fragrant and begins to reduce. Add plums to blender with strained lemon verbena syrup with 1/4 cup water. Blend until smooth. Strain through a sieve (or leave with little bits) and pour into chilled popsicle moulds. Leave about 1 inch of room for each, then drop 3 – 4 currants into each popsicle mould. Add lid and popsicle sticks, then chill! + Makes 6 popsicles + gluten free
dairy free
vegan
Preservative
free
gluten free
vegan
nut free
Preservative
free
yum. | sassy kitchen
Mini Almond Bundt Cakes with Blood Orange Maple Glaze {
Ingredients
}
1 ¾ cup almond flour 1/4 cup brown rice flour 1 tbsp flaxmeal 1 tbsp tapioca flour 1 tsp baking powder 1/4 tsp salt 1/4 cup honey 1/4 cup maple syrup 6 tbsp coconut oil OR butter (melted and cooled) 2 eggs 2 tsp vanilla extract 2 tbsp almond milk Blood Orange Maple Glaze: 1/4 cup maple syrup 3 tbsp butter, room temperature 2 tbsp blood orange juice (reserve zest) 1 cup confectioners sugar
Preheat oven to 325ºC. In a large mixing bowl, whisk together almond flour, brown rice flour, flax meal, tapioca flour, baking soda and salt. In another small bowl, whisk together honey, maple syrup, eggs, almond milk, vanilla and coconut oil or butter. Slowly combine wet with dry, folding batter to combine well. Add batter to well-greased bundt pan, making sure each is 3/4 full. Bake for 20 – 25 minutes or until browned around the edges. Let cool in pan for 10 – 15 minutes, then carefully remove cakes from the pan. Cool on a wire rack before glazing.
gluten free
dairy free
Blood Orange Maple Glaze: Whisk together first three ingredients until well combined. Add confectioners sugar, only a little at a time, making sure to whisk very well to avoid lumps. Chill in the fridge for 20 minutes. Once almond cakes are cooled, drizzle glaze over each bundt. Top with blood orange zest and a sprinkle of confectioners sugar. + Makes 6 mini bundts +
SOY free
Preservative
free
y u m . | r e a l f oo d m u m
yum. | sassy kitchen
DILL BLOSSOM PICKLED JALAPENO & CARROT {
Ingredients
}
Jalapeños (Small 12 oz jar) 5 jalapeños, sliced lengthwise and/or in rounds 1 tsp mustard seed 1 tbsp sugar 1 tsp kosher salt
Carrots: About 5 – 6 large carrots, cut into matchsticks 2 tbsp mustard seeds 1 tsp celery seed 2 garlic cloves, minced 1 large bunch of dill flowers 1 cup apple cider vinegar 1 cup water jalapeños: Pack your jalapeños tightly in a 1 quart glass jar leaving a bit of room at the top. In a medium saucepan, toast mustard seeds over medium heat until fragrant, then add the rest of the ingredients. Stir until sugar and salt has dissolved, bringing mixture to a boil. Remove immediately from heat once mixture boils. Pour brine into the jar, carefully, making sure to cover jalapeños completely. Let mixture come to room temperature on the counter, then refrigerate with a tight lid for at least 6 hours or up to a week. Pickled they'll be good for about 1 month.
3/4 cup apple cider vinegar 1/3 cup water 1 garlic clove, smashed 1 bunch dill blossoms, roughly chopped
carrots: Pack your carrot sticks tightly in a 1 quart glass jar leaving a bit of room at the top. In a medium saucepan, toast mustard and celery seeds over medium heat until fragrant, then add the rest of the ingredients. Stir until sugar and salt have dissolved, bringing mixture to a boil. Remove immediately from heat once mixture boils. Pour brine into the jar, carefully, making sure to cover vegetables completely. Let mixture come to room temperature on the counter, then refrigerate with a tight lid for at least 6 hours or up to a week. Pickled they'll be good for about 1 month. + Makes about 1/2 - 2/3 cup +
gluten free
dairy free
egg free
vegan
nut free
y u m . | r e a l f oo d m u m
seasonal spring fare Recipes, photography by Medha Engineer, www.farmonplate.com
yum. | farm on pl ate
Yoghurt Cardamom Tart {
Ingredients
}
crust 2 cups raw almonds 10 dates, pitted 1/4 cup coconut flakes 1/4 cup hemp seeds 1½ tbsp coconut oil pinch of salt Filling 3 cups (24 oz) greek yoghurt 1 tsp cardamom powder 1/4 cup honey / agave / maple syrup juice of 1 lemon pinch of salt
crust: Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky / sticky mixture. (Add a couple of tablespoons of cold water if needed.) Place mixture in springform pan, you can also use a regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon. Cool in the fridge for 30 minutes. filling: Mix greek yoghurt with pinch of salt. Place yoghurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge overnight to drain. Put drained yoghurt, cardamom, honey, lemon juice and salt in the food processor. Mix well and adjust for sweetness. Pour the yoghurt mixture over the crust and tap the pan gently on the counter to release any air bubbles. Put the pan in the freezer for at least 30 minutes to set. Before serving, take the pan out of the freezer and thaw for 15 minutes. Top the tart with your choice of fresh fruit or berries before serving.
gluten free
egg free
SOY free
SUGAR free
Preservative
free
Strawberry Cupcakes {
Ingredients
1½ cup almond flour 1 tsp salt 2 tsp baking powder
2 eggs 1/4 cup honey / agave 1/4 cup ghee / coconut oil 1/2 cup strawberries, chopped pinch of salt Frosting 2 cans full fat coconut milk (refrigerate for at least 4 hours or overnight} 2 tbsp honey / agave 1 tsp cardamom powder 1/4 cup fresh strawberry purée / strawberry jam cupcakes: Preheat oven to 180ºC . Line the muffin pan with paper liners. In a large bowl mix almond flour, salt and baking powder. In another bowl whisk together eggs, honey and ghee. Pour wet ingredients into dry ingredients and mix well. Add chopped strawberries and fold gently until combined. Divide the batter in muffin cups. Smooth out the top to the cups with wet spoon. Bake for 30 – 35 minutes, until muffins are golden brown and toothpick comes out clean. Let them cool on wire rack. frosting: Put strawberries in a blender and make a smooth purée. Pass the purée through strainer or cheesecloth. Set it aside. Refrigerate coconut milk cans for at least 4 hours or overnight to separate coconut cream from water. Open the can and carefully scoop out coconut cream solids from the top. Add honey and cardamom powder, whip the cream by hand until fluffy. Now add strawberry puree, 2 tbsp at a time, until you get desired color. Put the whipped coconut cream in the piping bag and decorate your cupcakes. Have fun with it!
}
gluten free
SOY free
SUGAR free
Preservative
free
yum. | farm on pl ate
Black Rice and Carrot Salad {
Ingredients
}
Carrot Greens Pesto
Pickled Carrots
1 cup carrot greens
1/2 cup white wine vinegar / rice vinegar
1/2 cup mint / basil leaves
1/2 cup white wine
1/2 cup shredded coconut flakes
1/4 cup honey
2 tbsp olive oil
1 tsp salt
1 tbsp honey / agave
1 cup carrots – thinly sliced (or mix of thinly sliced vegetables – radish, cauliflower, green beans, turnips, beets)
juice of 2 lemons salt and pepper
1/2 cup shallots – thinly sliced
Black Rice
Salad Ingredients
1 cup black rice
1 avocado with pit removed, peeled and cubed
2 cups of water / vegetable stock 1 cinnamon stick
1/2 cup hazelnuts / almonds, toasted and roughly chopped
1 tsp salt
carrot greens for garnish
pesto: Put all the ingredients in the food processor, mix until smooth. You can add an extra tablespoon of water or olive oil to get the desired consistency.
Mix vinegar, wine, honey and salt in a saucepan, bring to boil. Remove from heat and add sliced carrots and shallots. Marinate the vegetables at room temperature for about 1 hour.
Rice: Rinse and drain the rice. Put rice in saucepan, add water, salt and cinnamon stick, bring to boil. Lower the heat, cover and cook for 30 minutes until water gets absorbed.
To assemble: Put black rice in a big bowl. Add 4 tbsp of pesto,, mix well with your hands. Now add pickled vegetables, avocado and hazelnuts, mix gently. Garnish with carrot greens and serve.
gluten free
dairy free
egg free
SOY free
SUGAR free
yum. | real food mum
dusted fun in the sun Recipes, styling and photography Jo Anderson, www.theluminouskitchen.com
yum. | jo anderson
GLUTEN-FREE Bundt Cakes with Passionfruit Glaze {
Ingredients
}
4 egg whites 1 cup (160g) icing sugar 2/3 cup (80g) almond meal 1/3 cup gluten-free flour 125g unsalted butter, melted 1 tsp grated orange zest Passionfruit glace 1/2 cup icing sugar 1 tbsp melted butter pulp of 2 passionfruit
Preheat the oven to 180ยบC. Grease 1 x 12-hole bundt pan ( you can use a muffin pan as well). Whisk the egg whites in a medium bowl, until just combined. Add sifted almond meal, gluten-free flour, icing sugar, butter and rind. Whisk until just combined then divide the mixture evenly among pan holes. Bake for 15 minutes then remove from the oven, allow to cool slightly, then turn out onto a cooling rack. To make the glace, mix all the ingredients together then spoon over the cooled cakes and serve. + Makes 12 cakes + Preparation: 15 min. Cooking Time: 15 min.
gluten free
yum. | jo anderson
Cheat's macaroons {
Ingredients
}
160g gluten-free cake flour 125g butter, softened 125g sugar 5ml baking powder pinch of salt 2 eggs 5ml vanilla essence 30ml milk Filling 1/2 cup blackberry jam 250ml cream icing sugar for dusting
macaroon: Pre-heat the oven to 180ºC. Line a large baking tray with baking paper. Place all the ingredients, except the milk, in a food processor, then process until just combined, stopping to scarpe down the sides. With the motor running pour in the milk and process until a smooth and silky mixture forms. Pour the mixture into a piping bag fitted with a small nozzle and pipe the batter in 2 – 3cm disks, leaving enough space in between for rising. Hold the piping bag perpendicular to the baking sheet and pipe a 2 – 3cm circle filling the circle so that the batter forms a peak in the middle of the disk. ( This will ensure that the when it cooks a rounded cookie will form.)
-coloured, but not brown. Remove the cookies from the oven and transfer to a wire cooling rack. Repeat this process until all the batter has been used up. filling: Use a stick blender to process the jam until smooth. In a separate bowl, whisk the cream until thick, then using a spatula mix the jam through the cream. Transfer the mixture to a piping bag and pipe onto the inside of the cooled cookies. Sandwich the iced cookies, dust with icing sugar and serve. + Serves 6 + Preparation: 15 min. Cooking Time: 30 min.
Bake in the oven for 5 – 8 minutes or until firm and straw
gluten free
yum. | jo anderson
White Chocolate Cheesecake {
Ingredients
}
Base: 1/3 cup almond meal 3/4 cup gluten-free flour 1/4 cup caster sugar 1/2 tsp vanilla powder/paste 90g butter (cut into cubes) Cheesecake: 750g cream cheese, full fat, at room temperature 150g white chocolate 250ml cream 3 whole eggs 1 egg yolk 150g sugar 1/2 tsp vanilla powder 1 white peach to serve
Preheat the oven to 160ยบC. Line a springform tin with baking paper. Combine the ingredients for the base in a medium bowl and rub the butter through until a crumbly dough forms, then tip the mixture into the lined springform tin.
Add the eggs and pulse until they are just combined. (It is really important that you don't overmanipulate the eggs or the cheesecake might crack when cooking.) Pour into the springform tin and bake in the oven for 1 hour, then turn the oven off and allow the cake to cool in the oven for a further hour then refrigerate until completely cool. (It is best left in the fridge overnight before serving.)
Press the mixture firmly into the base of the tin. Then cover with plastic wrap and place in the fridge until needed. Heat the chocolate in bowl over simmering water whisking in the cream as the chocolate melts, then pour into a food processor.
+ Serves 8 + Preparation: 20 min. Cooking Time: 60 min.
Add the cream cheese, vanilla, caster sugar and process until smooth. You may need to stop and scrape down the sides.
gluten free
Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com
yum. | jo anderson
Crustless Pear Tart {
Ingredients
}
4 eggs, separated 1/2 cup caster sugar 3 tbsp gluten-free self rising flour 1 tsp ground cinnamon 1½ cups Greek yoghurt zest and juice of 1/2 lemon 1 tbsp icing sugar for dusting For the pears: 3 pears, peeled, brush with a little lemon juice to prevent browning 1 cup sugar 1 cinnamon stick 3 cardamon pods
Preheat the oven to 180°C and line a 22cm spring form tin with grease proof paper.
In a separate bowl beat the egg whites to form stiff peaks then fold them into the yoghurt mixture. Folding in from the bottom up until the mixture is well combined.
Bring 4 cups of water to the boil with the poaching sugar and spices then reduce the heat to simmer. Core the peeled pears, slice them in half and add them to the poaching liquid making sure they are covered. Poach for 25 minutes or until the pears are soft. Drain the pears and set aside, keeping 100ml of the poaching liquid.
Pour the mixture into the spring form tin then place the pears on top. Bake in the oven for 50 minutes or until it starts to brown on top. It will rise significantly and fall upon cooling.
Using an electric beater, beat the egg yolks and sugar until light and creamy. Add the flour and cinnamon and mix until combined.
Brush the pears with poaching liquid and dust with a little icing sugar before serving. + Serves 8 + Preparation: 40 min. Cooking Time: 50 min.
Add the yoghurt and lemon zest and juice and combine well.
gluten free
dairy free
nut free
Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com
yum. | health and wellbeing
byron bay time out: busy women must apply {
T h e r e ’ s n e v e r b e e n a gr e at e r e x c u s e to ch i ll o u t i n byro n tha n at th i s gorg e o u s h e alth r e tr e at th i s s pr i n g } Words Candice Briggs and Jules Galloway
Australia’s first paleo fitness getaway for busy women has been designed to help banish stress and excess weight, as well as provide take-home daily techniques and rituals to help unclutter and promote healthy minds.
in plenty of opportunities to check emails and get work done. Of course you can always go shopping in your spare time, take a dip in the ocean, or indulge in one of our in-house treatments, including massage, organic facials, kinesiology and naturopathy.
Discover your tailor-made weight loss solution this spring. Learn the paleo way in a fun, friendly and supportive environment.
How long have you put your health and fitness on the back burner, claiming you’ll start tomorrow, but tomorrow never comes? The extra weight you’ve been hoping to lose takes a back seat over your busy life and everyday demands. Paleo Health Retreats have carefully designed a program that provides ongoing support to help you achieve your weight loss goals.
Join leading experts, personal trainer Candice Briggs and naturopath Jules Galloway, for 6 days of total immersion into a healthy paleo lifestyle, where all your fitness and nutritional needs are catered for. Release unwanted body fat while pressing the reset button on your health, in a gorgeous setting in the heart of Byron Bay. With a maximum number of 10 guests per retreat, the focus is on individual care and attention. Retreat packages include a one-on-one fitness assessment and a nutritional consultation, for a tailor-made weight loss solution. Wake up to group fitness training, attend daily healthy cooking classes, learn how to incorporate paleo and raw foods into your diet, and relax with yoga on the back deck in the afternoon. There’s no need to unplug. Bring your laptop and make use of the WiFi. The retreat caters for professional women, scheduling
Many of us would find truth in this quote: “You will never change your life until you change something you do daily. The secret of your success is found in your daily routine.” – John C Maxwell Finding success in your daily routine is exactly what Paleo Health Retreats offers. This is your chance to discover new, effective rituals to take home and implement into your daily living. Learn that little touch of ‘self care’ – so you have more energy to continue making positive changes in your life, and to inspire others to do the same. Paleo Health Retreats – Byron Bay Next Retreat date: November 13 – 19, 2014 www.paleohealthretreats.com
yum. | the sugar hit
Ricotta Fritters with Hot Chocolate Sauce {
Ingredients
}
fritters 100g fresh ricotta cheese 40g gluten-free plain flour blend pinch of xanthan gum 1 tsp baking powder 2 tsp vanilla bean paste (or extract) 1 egg 1 tbsp caster sugar canola oil, for frying chocolate sauce 1/2 cup (125ml) cream 75g dark chocolate pinch of cinnamon (optional)
fritters: place the ricotta, flour, baking powder, egg and sugar into a mixing bowl and stir together with a wooden spoon until well combined. In a small, deep saucepan, heat about 2 â&#x20AC;&#x201C; 3cm of canola oil, until a piece of the ricotta mixture bubbles and floats to the surface when added. Drop 2 teaspoons of the batter into the oil, and cook for about a minute. They will turn a beautiful golden brown, and flip over in the oil themselves. Remove the fritters, and drain briefly on paper towels, while you continue until all the batter is cooked. Chocolate sauce: simply melt all the ingredients together in a small saucepan. Serve hot, with a black coffee or some washed whole strawberries. + Serves 4 + Preparation: 10 min. Cooking Time: 15 min.
gluten free
nut free
ricotta, cherry, chocolate oh my... Recipes Sarah Coates, www.thesugarhit.com
yum. | the sugar hit
Roast Cherry & Mascarpone Cheesecake Sundaes {
Ingredients
}
mascarpone ice cream 175g mascarpone cheese pinch of salt 2 cups (415ml) milk 1 tbsp + 2 tsp cornflour (cornstarch) 1½ cups (325ml) heavy cream 3/4 cup (160g) sugar 1/4 cup (65ml) glucose syrup (or light corn syrup) crumble 1/2 cup (115g) butter 4 oz (110g) brown sugar 1/2 cup (75g) gluten-free plain flour blend 1/2 cup (50g) almond meal cherries 150g cherries, pitted (frozen work well here) sugar, to taste brandy, rum or vanilla, optional
The day before you want to serve the ice cream (at least), make the base. Place the mascarpone and salt into a large bowl and whisk until smooth. mascarpone ice cream: Take 2 – 3 tablespoons of the milk and stir together with the cornflour in a small bowl. Place the remaining milk, cream, sugar and glucose into a large saucepan and bring to the boil. Boil for 4 full minutes and then remove from the heat. Whisk in the cornflourmilk mixture, and then return the pan to the heat and stir for about a minute, or until thickened slightly. Slowly whisk the thickened mixture into the mascarpone cheese. Leave to cool, and then refrigerate until completely chilled (I leave it overnight). The next morning, churn the ice-cream in your ice-cream maker, according to the manufacturer's instructions. crumble: Preheat the oven to 180ºC and line a tray with gluten free
baking paper. Place all the crumble ingredients into a bowl and rub the butter into the dry ingredients using your fingertips, until a 'crumble' texture is reached. Spread the mixture onto the lined baking sheet and bake for 20 – 30 minutes, stirring halfway through, until the mixture is golden brown. It will become more crisp as it cools. cherries: When you're ready to serve, prepare the cherries. Heat a small frying pan, and add the cherries, along with a few spoonfuls of sugar (taste to see if your cherries need it). Carefully add a splash of rum or brandy or vanilla, and cook until the cherries are softened. Serve: A scoop of the ice-cream, with a generous helping of crumble and a quarter of the cherries to each person. + Serves 6-8 + Preparation: 30 min. + Overnight. Cooking Time: 20 min. egg free
yum. | product review
Pesto Pizza with Cashew Cheese { g o u r m e t pi z z a l o v e r s g e t r e a dy f o r t h i s p e s t o - c a s h e w k n o c ko u t }
Recipes Kate Caddle, www.thewholehousewife.com
The flavour of pesto is a staple in any home, and Roza’s Gourmet Sauces give you all the benefits of a homemade sauce, like natural ingredients, no preservatives and great flavour, while having the convenience of a store-bought version. Rosa’s pestos are versatile too: use as a spread, in pasta dishes, as a dip or as a layer when crumbing. Best of all, every sauce in their range is gluten free. I absolutely love the flavour that the dairy free pesto brings to so many simple dishes, I recommend having a jar in the fridge at all times.
{
Ingredients
}
Cashew Cheese 1/2 cup cashews
1/4 lemon, juice 1tsp onion powder A few pieces of fresh coriander Pizza base: gluten-free pizza base (either make your own or a store-bought version) topping: Roza’s Gourmet Sauces dairy-free Traditional Pesto A few pieces of finely chopped red onion 2 tbsp pecans, roughly chopped 1/2 cup cherry tomatoes, chopped into quarters
Cashew cheese: Blend ingredients together in a mixer until smooth. pizza: Preheat oven according to your pizza base instructions. topping: Using the back of a spoon, spread a generous scoop of pesto onto the pizza base. Next add onion pieces, followed by pecans. Arrange cherry tomatoes. Top with cashew cheese. Bake for 10 – 20 minutes according to pizza base instructions and until the tomatoes begin to blister. + Makes 6 generous slices + Preparation: 15 min. Cooking Time: 15 min.
gluten free
melbourne
Melbo ur Exhib ne itio Centr n e South Whar f
Octo ber 11-1 2
10 0â&#x20AC;&#x2122; glu s fre ten foo e dis ds to co tas ver, t and e bu y of
www.gfexpo.com.au The Expo has increased to accommodate more exhibitors. Larger conference space with ample seating!
speaker schedule Saturday October 11 10.00-11.00 - Dr Jason Tye-Din 11.30-12.30 - Dr Sue Shepherd 1.00-2.00 - Dr Rupert Hinds 2.30-3.30 - Kim McCosker of 4 Ingredients fame
Sunday October 12
10.00-11.00 - Dr Evan Newnham 11.30-12.30 - Dr Sue Shepherd 1.00-2.00 - Prof Don Cameron 2.30-3.30 - Kim McCosker of 4 Ingredients fame
Have you got the the latest edition of yum. on your ipad?
august 2014
mer sum 13 20
MARC H 2014
Download and purchase from the App Store.
www.yumglutenfree.com.au