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Posts Tagged ‘gluten free recipes’

Whole Food, Bowl Food + Carrot Cake Spiced Buckwheat Porridge

Written by Lee on . Posted in Books, Food & Drinks, Reviews

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If you’ve ever tuned into My Kitchen Rules (like yours truly!) you would've seen Anna Lisle and her mum, Cathy, cooking their way to our television screens back in 2014. Their keen determination, passion and talent made their instant restaurant episode reach over 2 million views!

Since then, Anna has become an established lifestyle journalist, foodie, instagrammer, author and passionate cook. In fact, Anna has just released her latest book, Whole Food, Bowl Food which is a modern cook’s dream. It contains over 100 inspiring recipes to get you in the kitchen and loving every second of it. So now, you can have your (gluten-free and sugar-free) cake and eat it too!

Anna Lisle_Profile Shot_New Holland Publishers

Anna moved to London in 2016 and I was lucky enough to catch up with her there during my book tour for Fast Your Way to Wellness. Anna is as wholesome and warm as her recipes. She believes in homely fuss-free food and that’s exactly what she delivers.

Whole Food, Bowl Food uses gluten-free ingredients in their most natural state to let whole foods shine. In our modern world, we can sometimes forget how delicious food can be when it’s made simply. This is what Anna teaches us.

Whole Food, Bowl Food has no hard-to-pronounce ingredients or wacky sauces, just easy ingredients that we all know and love, made differently.

One of the reasons I love this book is because like Anna, I love bowls! I know that sounds a little crazy (which isn’t too unusual around here), but there’s just something so comforting and enjoyable about eating food out of a bowl. It’s a relaxed way of both cooking and eating that makes the experience so enjoyable. This also means that you can enjoy Anna’s delicious recipes while sitting at the dining room table, perched on your favourite park bench or while immersed in the sand at the beach. How cool is that?

Whole Food, Bowl Food  has food for the whole family to enjoy. At the top of each page, Anna indicates the different dietary guidelines it can fit – listing everything from paleo to vegan! Now that is sure to make our lives a little easier! Each recipe is simple enough to make after a long day at work or when in a rush in the morning, but special enough to impress your friends with.

One of my favourite recipes in the book is her Carrot Cake Spiced Buckwheat Porridge and Anna has kindly shared it with us.

Whole Food, Bowl Food includes deliciously tasty recipes that will leave you wanting more!

Congratulations on the new book Anna - it's a great one!

Check Anna out on instagram and go to her website for more!

carrot cake porridge

Carrot Cake Spiced Buckwheat Porridge

Serves: 3-4 

Ingredients:

  • 100 g (31⁄2 oz) raw buckwheat, washed and drained
  • 500 ml (16 oz) Fresh Cashew Milk or milk of choice
  • 1 Pink Lady apple (or other variety), coarsely grated
  • 1 carrot, peeled and grated
  • 40 g (11⁄2 oz) shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon mixed spice
  • pinch of sea salt
  • 3–4 tablespoons sultanas, roughly chopped
  • 2 tablespoons walnuts or pecans, roughly chopped
  • pure maple syrup (if vegan) or honey, to drizzle

Method

Place buckwheat, cashew milk, apple, carrot, coconut, vanilla, cinnamon, mixed spice, salt and sultanas together in a medium saucepan. Over a gentle heat, stir regularly until buckwheat is cooked and the mixture has thickened, about 30 minutes.

Divide porridge between 4 bowls. Serve with persimmon slices, scatter with extra grated carrot, coconut, nuts and drizzle with honey or maple syrup, if desired.

Supercharged Poke Bowl

Written by Lee on . Posted in Autumn, Blog, Blog Dinner, Blog Lunch, Blog Salads, Dairy Free, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Winter

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Acai bowls and Buddha bowls step aside! There’s a new nourishing bowl popping up in trendy cafes, instagram feeds and mouths throughout the world – the Poke bowl; pronounced poh-keh.

What is a poke bowl?

Poke is a Hawaiian dish which also has a heavy Japanese influence, and is characterised by the use of raw, sashimi-style fish. Poke originates in Hawaii and can be translated to mean ‘cut or slice’, referring to the way the fish is prepared.

The fish is usually marinated in a variety of fresh herbs and spices, soy sauce and sesame oil, and can be served sprinkled with fresh ginger, sesame seeds and fresh chilli.

In Hawaii poke isn't generally served on top of white rice, but there are different versions of it springing up around the world mainly atop sushi rice and brown rice.   I’ve opted for quinoa in my supercharged version of this coastal dish. Quinoa is gluten free, high in protein, high in fibre and contains magnesium, vitamin B12, iron, potassium, calcium, phorphorous, vitamin E, antioxidants and essential amino acids! I’ve also swapped out soy sauce for a healthier tamari variety.

When you’re buying the tuna, remember that fresh is best! Try and purchase a cut with minimal white lines, as this is connective tissue and can make the tuna chewy. The tuna should be firm to touch, with little to no odour and it should have a deep red/purple hue. The fish offers an array of healthy amino acids and essential omega-3 polyunsaturated fats. Modern adaptations of poke also call for salmon, crab and octopus. 

This wholesome and wholegrain dish is bursting with tangy oriental flavours and enticing aromas and can be enjoyed on a balmy summer evening or by the fireplace on a crisp winter night.

It's healthy and simple and downright supercharged!

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Recipe:


Quinoa:
2 cups quinoa, rinsed
3 cups water
Few slices of ginger (optional) 
1/4 cup chopped coriander
Optional: add some sliced ginger to the pot at the beginning to infuse throughout cooking.

To cook quinoa:
Add quinoa and water to a pot. Bring to boil and let simmer until fluffy.

Sesame macadamia coconut topping:
1/2 cup macadamias, roughly chopped
1/4 cup sesame seeds
1/4 cup coconut flakes

Roast all ingredients in a pan until fragrant and set aside.

Poke:
1/3 cup tamari
1 tsp sesame oil
1 tbsp sesame seeds
2 tbsp chopped shallots
1 clove garlic crushed
Large knob ginger grated 
Zest and juice of half a lime
1/2 - 1 long chilli 
3-4 sashimi grade tuna, cut into cubes

To make poke: 
Combine all ingredients except tuna in a bowl and stir. Add in tuna and toss to coat. Let sit in fridge for 20-30 mins to let the flavours absorb.

To assemble:
Stir coriander through quinoa before serving. Add quinoa to bowl. Add poke on top of the quinoa. Top with avocado, prepared macadamia topping and extra coriander! 

E ʻai kāua!
(Let’s eat!)

Give it a go and let me know your thoughts in the comments section below.

Lee x

Supercharged Sweet Potato Toast

Written by Lee on . Posted in Autumn, Blog Breakfast, Blog Salads, Blog Snacks, Heal Your Gut, Nutrient Rich, Organic, Seasonal, Spring, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

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Gluten free foodies rejoice!

There’s a new trend dominating the foodie world; Be prepared to replace your bland, lacklustre, mundane breakfast toast for.... *drumroll* Supercharged Sweet Potato Toast! 

Sweet potatoes are very versatile vegetables, and it seems that their uses are infinite.  They can be added to baked goods, mashed and coupled with steamed vegetables, baked as a healthy alternative to fries.... and now they can even be used as a nutritious and delicious gluten free alternative to bread. 

Sweet potato is a complex carbohydrate, meaning that the natural sugars that give it that rich, sweet flavour will release a consistent flow of energy into the body all morning long. These inexpensive, orange hued root vegetables are high in fibre and overflowing with essential vitamins and minerals and, best of all, you won’t find that afternoon bloat after overindulging in bread. 

Despite being cooked in the toaster, the sweet potatoes maintain their soft and moist texture, and they can be toasted with their skin on or off depending upon your preference.

The topping opportunities are endless too, with both sweet and savoury options pairing nicely with these golden, guilt free and gluten-less slices of goodness!

I’ve featured some of my favourite toppings that will leave you lusting for sweet potato toast yearlong.

Supercharged Tip: try to buy a nice round sweet potato, as they’re easier to cut into ‘toast’ shapes.

Give them a whirl and let me know what to think in the comments section below.

Recipe

Method: 

  1. Slice sweet potato length ways into slices about 0.5-1cm thick (this will depend on how much knife control you have as well as the quality of your knifes!) 
  2. Put in toaster for between 2 to 4 rounds on high, making sure it doesn’t burn

Tip: use chopsticks to manoeuvre them out of the toaster if they get stuck!

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Topping #1: Cinnamon Swirl Nut Butter and Berry Chia Jam

Ingredients: 

  • 3 tbsp Nut butter of choice
  • Cinnamon
  • 1 tbsp Chia Seeds
  • 1/2 cup fresh Strawberries or raspberries
  • Squeeze of Lemon juice
  • 1 tsp Rice malt syrup or stevia or raw honey

Method:

  1. To make the jam, mash berries with a fork for a more chunky jam, or blitz quickly in a blender. Add a squeeze of lemon juice and rice malt syrup or stevia. Stir in the chia seeds and let sit for 15 minutes. 
  2. To make the nut butter, add a good pinch of cinnamon to your favourite nut butter and swirl in
  3. To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon

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Topping #2: Hummus and Tomato Bruschetta 

Ingredients: 

  • 3 tbsp hummus 
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped cucumber
  • 1/2 tbsp chopped red onion
  • Chopped coriander
  • 1 tsp olive oil 
  • squeeze of lemon juice
  • salt and pepper to taste

Method: 

  1. Toss all ingredients except for hummus in a bowl 
  2. To assemble toast, spread with hummus and top with tomato and cucumber mixture

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Topping #3: Smavo and Feta 

Ingredients: 

  • 1/2 a small avocado OR 1/4 of a large one
  • 2 tbsp good quality feta, crumbled
  • Toasted pepitas 
  • Salt and pepper
  • Squeeze of lemon juice

Method: 

  1. Smash avo with a fork into toast
  2. Top with feta, pepitas, salt, pepper and lemon juice
  3. Optional: Add a poached egg on top!

Enjoy 🙂

Lee xo

Two Ayurvedic Breakfast Bowls

Written by Lee on . Posted in Autumn, Blog, Blog Breakfast, Dairy Free, Gluten Free, Nutrient Rich, Organic, Seasonal, Spring, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

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Today I'm introducing to you, two of my favourite Ayurvedic inspired breakfasts.

Mornings are our greatest opportunity to flood our bodies with nutrients, satisfy our mind and set ourselves up for a balanced day.

Studying Ayurveda in India was a wonderful opportunity for me to learn not only what to eat for internal harmony,  but also how and when. One of the key differences I discovered was that we should be leaning towards eating our heaviest meal in the middle of the day when our agni (digestive fire) is at it's peak.

Ayurveda also teaches us that breakfast is our first opportunity to bring ourselves into balance, and the foods that we choose can be targeted to bring harmony into our body which will increase our mental and physical capacity to achieve what the day requires of us.

If you're of the pitta (fire) dosha, you're likely an ambitious person who has leadership skills. You’ll have vision and drive for what you do; whether you’re a stay at home parent, focused on your career, or an enthusiastic student. However these skills have a downfall, as pitta’s fiery nature can destabilise itself when unbalanced. An unbalanced pitta may find that fiery emotions lead them to feel “burnt out” regularly.

If you’re a kapha, you're an amazing carer, and your day will lead you towards the care and nurturing of others. You love to pour into people through mentoring, teaching, words of encouragement and affirmation, and through quality time and friendship. Kaphas can also become imbalanced with signs of extreme introversion, depression, sluggishness and depression that will block your desire to help others and limits your potential to outwork your calling.

Pittas need to begin their day with soothing, cooling, sweet foods to pacify their fiery body and mind, whilst kapha’s should limit foods that are naturally oily, heavy, or foods that slow them down. You'll love my Bircher Muesli Bowl, as it's a naturally gorgeous way to start the day for pittas and kaphas, containing apples which offer sweetness for pitta and an abundance of fibre for the potentially sluggish digestion of kapha. Oats also speed up kapha’s metabolism and even ward of depression.

My Fig, Cardamom and Quinoa bowl is also a gorgeous way to set up the day for ambitious pittas, as well as vatas who are governed by the element of air, and whose days are filled with energetic and creative pursuits. Vatas make great teachers, artists and speakers. However with an imbalance they can be full of fear and anxiety which sabotages their ability to flow in creativity.

I'd love you to try this wholesome bowl which has a base of grounding quinoa, providing just the right amount of heaviness to bring vatas down to earth in the morning and to offer focus and the ability to prioritise and set goals. Warming and soothing cardamom and the sweet heaviness of almond milk are lovely pacifying ingredients for vatas delivering them straight into harmony.

Enjoy these breakfasts as wholesome and delicious bowls that will help your unique constitution to flourish and bring you a higher capacity for your day.

Fig, cardamom and quinoa bowl

Note: Pittas should use only a small quantity of salt

To balance kapha, replace the almond milk with rice milk and the figs with 1 diced peach

Serves 2

  • 100 g (3 1/2 oz/1/2 cup) quinoa, rinsed and drained
  • 185 ml (6 fl oz/3/4 cup) almond milk, plus extra to serve
  • 125 ml (4 fl oz/1/2 cup) filtered water
  • 1/2 teaspoon alcohol-free vanilla extract
  • 1/4 teaspoon Celtic sea salt
  • 1/4 teaspoon ground cardamom
  • 2–3 ripe figs, diced
  • 20 g (3/4 oz/1/3 cup) coconut flakes, toasted

Combine the quinoa, almond milk, water, vanilla, salt and cardamom in a small, heavy-based saucepan and bring to the boil over medium heat. Reduce the heat to low and simmer, covered, for 15–20 minutes or until the quinoa has absorbed the liquid.

Remove from the heat and allow to cool slightly, them fluff with a fork. Spoon into two bowls, top with figs and coconut, and serve with extra milk if desired.

Give these recipes a whirl and let me know how you go!

Happy Cooking 🙂

Lee xo

The Renewable Table e-Book

Written by Lee on . Posted in All, Autumn, Blog, Blog Breakfast, Blog Dinner, Blog Lunch, Blog Salads, Blog Snacks, Candida Friendly, Dairy Free, Dessert, Gluten Free, Healthy Home, Kids, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Supercharged Food Menu, Wheat Free, Winter, Yeast Free

The Renewable Table Cover

Welcome to my brand new eBook The Renewable Table. I’m so excited to officially launch this book today.

The Renewable Table is a "loaves and fishes" philosophy that reimagines your original meals into two, three or even four more, delicious dishes.

I’ve been working on the recipes in the book over the past twelve months and I’m happy to report from the front line that the dishes are a far cry from reusing any old leftovers that you simply re-heat and then take to work in a container, although you certainly can do that if you want to.  

In this book I share exactly how to prepare creative dishes and reimagined meals in a fraction of the time.  For many people, cooking home cooked meals that are also nutritious can be time consuming and expensive and that’s where I come in.  

I've been at my most industrious in the kitchen, creating a series of hardworking and versatile dishes or "Stepford wife" meals that’ll enable you to save time and money without compromising on taste or quality. These are my absolutely delicious and hearty marathon meals that last the distance for you and your family.

The reason I wrote the book is to provide you with the perfect solution to the common problem of time, money and inspiration, which I’ve found over the years, is often a stumbling block to healthy eating.  

I present beautiful recipes and tips that I’m hoping will become your family’s greatest kitchen collaborator and ones that will reduce your shopping bills considerably. Hallelujah I hear you cry!

rhubarb piesIndividual Rhubarb Crumbles

The recipes are not only good for you, they’re also stress free and concocted with my favourite ingredients; simplicity, taste, affordability, sustainability and will make your time in the kitchen effortless.

Through my own experience as a busy full-time working mum, in the book I share efficient and practical ways to prepare mother-ship meals that can be reclaimed and renewed to continue on for another meal or four!

The book centres around the concept of ‘continuum cooking’, which I find is the most resourceful and environmentally friendly way to cook, and I can happily report that it’s a positive response to the ever-increasing problem of food wastage.

Continuum cooking saves energy, time and money and ensures you’ll always have a hearty meal at your finger tips, freeing you up to spend more time with and on the things that you love and enjoy. The whole purpose of The Renewable Table is for me to inspire and nurse families through how to begin a Renewable Kitchen and how to create their own continuum cooking routine with pantry and cooking needs sorted.  

chicken piesGluten Free Chicken Filo Pot Pies

Throughout the book I chaperone you with tips about how to buy in bulk and provide shopping lists to have on hand for store visits.  I show you how easy it is to cook a delicious meal with just the right amount of ingredients so that there’ll be enough on hand to renew the mother-ship recipe for your next breakfast, lunch, dinner and beyond.  I also unearth vital secrets for turning that next meal into new creations with different textures and flavours, herbs and spices.

What I've sought to do throughout the book is to do all of the thinking for you, and give you ways to make meal planning and recipe creating a breeze. I’m so thrilled to have been able to pilot a money-saving program which includes some fantastic dessert recipes to please people with a sweet tooth and savoury lovers too. The renewable meals also satisfy children and their lunchboxes as well as friends or guests at your next sustainable gathering.  

Over the years, I’ve come to learn which dishes are best for continuum cooking. I call these ‘renewable meals’ because family and friends rarely believe they’ve been created from a prior meal.  

I’m giving you a few examples of some of the kinds of recipes that you’ll discover in the book. There’s a breakfast and morning tea sequence that takes you from a scrumptious Apricot and Macadamia Granola and then breakfast is repurposed into a tray of yummy Apricot Muesli Bars
for the kids and then a nutritious Breakfast Smoothie Bowl the following day.

Screen Shot 2015-08-13 at 1.02.45 pmFor chicken lovers there’s a perfect weeknight TV dinner sequence that carries onto lunch the next day and dinner the next night. You’ll begin with gluten-free Chicken Schnitzels with Parsnip Mash and crisp Garden Salad then this dish is reinvented into a wholesome Chicken, Broccoli and Mixed Leaf Salad, followed by a Chicken Schnitzel Wrap with Lemon and Parsnip Spread.

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These are the kind of recipes that will bring families joy and nourishment and ones that will become an integral part of weekly meal plans. 

I hope you‘ll love the book just as much as I do.

Click here to purchase a copy.

Lee x

Mother’s Day Recipe Ideas

Written by Lee on . Posted in Autumn, Blog Breakfast, Blog Dinner, Blog Lunch, Dairy Free, Dessert, Gluten Free, Organic, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free

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Give your mum the day off this Mother’s Day! Why not indulge her in a delicious homemade food all day eating affair?

Here's a sample menu with recipes below to get you started.

Mother's Day Menu

Make ahead breakfast in bed ideas

Strawberry Granita

Wow your mum with a hand made granita. As the granita starts to melt, it becomes slushy and the texture, coupled with the flavour of the berries, is out of this world. She will love it.  Find the recipe here.

Chai Chia Breakfast Pudding

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Put mum in a happy morning mood with a breakfast porridge full of vitamins, essential fatty acids and an exotic blend of chai spices, this pudding will fill her with joy.  Find the recipe here.

Lunch or Dinner Idea

Seven Minute One Pan Salmon with Greens

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A quick lunch preparation means you can get on with spending time together and less time dawdling in the kitchen. This dish will give mum a much needed energy boost and the good fats in the salmon and olive oil will help her body absorb beneficial iron from the spinach.  Find the recipe here.

Make Ahead Dessert Ideas

Cauliflower and Raspberry Cheesecake

Seven Minute One Pan Salmon with Greens

Written by Lee on . Posted in Blog Dinner, Blog Lunch, Dairy Free, Gluten Free, Nutrient Rich, Seasonal, Spring, Sugar Free, Wheat Free, Winter, Yeast Free

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Some nights you just want to settle into a comfy chair, put your feet up and relax and honestly the less time spent deliberating and dilly-dallying in the kitchen with the fridge door open the better.

Enter my scrumptious one pan salmon with greens recipe.  That means less time washing up and you'll be out of the kitchen before you can say 'I'll be there in a minute".

This recipe has big flavours coming from all angles, the luscious mint combined with the sweetness of the cherry toms, the flavoursome and fragrant sage and asparagus and lemony salmon make it a nifty little number to satisfy all of your taste buds.

It's a no fuss dinner for any night of the week.

Heal Your Gut, Set Sail on the New Four Week Program

Written by Lee on . Posted in Blog, Heal Your Gut

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image via pinterest

Want to set sail with me and find a healthier you?

Imagine feeling the wind in your sails and setting a new course for an improved you, one with boundless energy and vitality to do the things you love and enjoy.

There's a brand new online Four Week Heal Your Gut program setting sail on Monday 8th August 2016.

If you’ve been feeling bloated, gassy, foggy or tired lately or getting sick more often than usual, then this program can get you back on the right course and set a tack that you can follow and incorporate into your life very simply.

You could be suffering from a condition that can be aggravated by diet and a poorly functioning digestive system, food allergies or intolerances, rashes, acne or IBD, IBS, Crohn’s disease, Celiac disease, leaky gut, inflammatory issues, thyroid problems, neurological disorders, obesity, diabetes, arthritis, fibromyalgia or other auto immune conditions.

My Heal Your Gut program will alleviate your symptoms and put you on the right path to better health.

On the program you'll be guided through the process every step of the way and you'll become part of our ever-growing Heal Your Gut community.  The information, easy recipes and, most of all, the community support will help you sail through the program.

You'll enjoy delicious and simple to make gut healing recipes that will remove the barnacles, allowing you to be lighter and jettisoning the unnecessary weight and accumulation in your digestive tract.

You'll be personally nurtured with easy to follow advice, videos and information to help you achieve your wellness goals.

When it comes to digestive issues and what foods to eat there’s so much conflicting information out there, I know how confusing and frustrating trying to be healthy can be.

The online program brings everything you need into one place and you'll enjoy 24/7 access to help from myself and my dream team of experts including integrative medical practitioners, gastroenterologists, nutritionists, naturopaths, kinesiologists, meditation and mindfulness experts and scientists.

You desperately want to heal yourself and feel vibrant again but you don’t know where to start. I've been there and I am here to help you achieve better health.

Read testimonials from our Heal Your Gut community and what they are saying about the four week program here.

If you'd like to find out more information about the program click here for an in-depth look and learn more about the benefits here.  You can also watch a video from me here.

 IMG_2612image via pinterest

I really look forward to welcoming you onto this voyage with me and seeing you become your best and healthiest self!

Let's Do This...

Together!

Lee x0

Free-Spirited Nachos

Written by Lee on . Posted in Before and After School Snacks, Blog Dinner, Blog Lunch, Blog Snacks, Dairy Free, Gluten Free, Healthy Meals, Lunch Box Ideas, Nutrient Rich, Organic, Sauces, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

  nachos Now that the New Year is in full swing, you’ve probably already firmly set your customary resolutions.  Perhaps you’d like to try and eat healthier, exercise more, or maybe you’ve bookmarked a few blogs and cook books and you’re busting to get back into the kitchen and reacquaint yourself with your food processor?
Healthy cooking can be a breeze when you have time on your hands, the luxury of being able to source fresh ingredients and the desire to cook.  The challenge is striking the balance between affordability and quality, ensuring you’re not spending all your free time preparing food and finding recipes that are not only convenient and easy on the wallet, but simple to make with ordinary nutritious ingredients.
Spoiler alert…
So often we’re strongly encouraged to buy an ingredient or health product because it’s good for you, or because someone has told you that it’s healthy, but healthy eating shouldn’t be about strategically placed health claims.  It is really just about simplicity and keeping it real. Buying fresh ingredients in their truest form and preparing them to your liking is the key to being healthy as is leaving packeted processed foods with a string of unfavourable ingredients on the shelf.
When it comes to ‘healthy eating’ why not make 2015 the year to discover what YOU believe in?  Make a stand to eat by your own rules, your way, without self-doubt or others trying to persuade you otherwise?
In the new year, instead of being overly health obsessed and bounding in with gusto to try the next “super berry from the Amazon” or being hoodwinked by a more restrictive, bigger, better fad diet, you know the ones that hustle, race and elbow each other out of the way to weasel their way into your apprehensions and anxieties faster.  Maybe it’s time to begin to believe in you and your inner sense of self knowing and wisdom when it comes to being healthy?
I believe that finding real food that makes you feel happier, more energised, alive and other adverbs can be produced easily without all of the punchlines and sensationalism.  It certainly feels like the right time to throw 2014’s faddish ‘optimal’ diets out the door, broaden your horizons and do what feels right for you.
Healthy eating is not about deprivation and it doesn’t mean that yummy dishes like nachos need to be abolished.  These angelic nachos from my new book Eat Clean, Green and Vegetarian are an easy to make healthy alternative to traditional nachos that are often laden with dodgy ingredients and leave you feeling bloated afterwards.   I’ve reinvented traditional nachos to give them a renewed sense of freedom that the new year can bring.  Nachos can be enjoyed regardless of how old you are, in fact they’re the kind of dish which improves with age; much like kombucha, good cheese or Dominic West.  Yes really. 🙂

A Festive Feast for Christmas

Written by Lee on . Posted in Blog Lunch, Christmas, Dairy Free, Dessert, Gluten Free, Nutrient Rich, Organic, Sauces, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Yeast Free

xmas pic Move over activated almonds and bliss balls, this year I’m letting you in on some of my highly classified festive recipes so you can stage a splendid seasonal spread on Christmas Day.
Because balance is the key to my personal food philosophy, I won’t be rolling out any stodgy Christmas pudding or cake, rich mince pies, sugared jellies, or brandy sauce. You can however check out my Cranberry Fruit Pies which are delightfully scrumptious.
Cranberry minced pies
I’m offering you a parcel of Christmas recipes, delicious and simple to create just in time for the big day.  A merrimental collection of meals which can be piled high upon your festooned plate to form an anatomical and visual feast, encapsulating every colour of the celebratory rainbow.
If you haven’t ventured in yet, now is the perfect opportunity to get re-acquainted with your Christmas menu planning without so much of a hint of the word “Superfood”  🙂
Hazelnut and Capsicum Pesto  
THE STARTERS
Bite-sized appetizers are perfect to serve as guests arrive and dips such as my Hazelnut and Capsicum Pesto or Cashew and Basil Pesto are good to keep hungry guests pecking and snacking upon.
Salmon Pate is an elegant make-ahead starter to ease you into the Christmas day festivities.
Celery Leek and Thyme soup is a mellow and lightly flavoured bowl of deliciousness to keep the table light and summery.
Rainbow Salad
If you’re looking for a salad option, cast your eyes to the picture above  to find an exciting combination I like to call my Over the Rainbow Salad, which comes from my new recipe book Eat Clean, Green and Vegetarian, or feast seasonally on a kale, strawberry, and avocado salad, both full of warm Christmas colours and perfect for a lighter option.
You can also bring a petty slaw to the table by serving a Daikon and Endive Salad with a creamy spiced dressing on the side.
549 Cooking roast chicken with rosemary and lemon tonight_ yummy
THE MAIN
For an alternative to turkey or ham, buy an organic chicken and make this delicious garlic and rosemary chicken, bursting with flavour and warmth.
For something a little spicier you’ll love this Paprika, Garlic and Rosemary Chicken to make the Christmas table complete.  My friend and fellow yoga teacher who blogs over at Lilapud came up with this deliciously spiced combo.   pic Paprika, Garlic and Rosemary Chicken
Serves 6
Ingredients
  • 2 tbs of gluten free flour
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp Celtic sea salt
  • 6 organic chicken thighs
  • 6 organic chicken drumsticks
  • 1 tbs avocado or Extra Virgin olive oil
  • 1 1/2 cups of organic free range chicken stock
  • 1/2 cup of apple cider vinegar
  • 4-6 garlic cloves unpeeled
  • 3 stalks of rosemary
    Method
  • Pre heat oven to 190 degrees Celsius
  • Place flour, spices/seasoning in a large zip lock bag & shake to mix
  • Add the chicken pieces and toss to coat
  • Heat oil in a large, flameproof baking dish
  • Shake off excess flour from chicken and add the pieces in batches to the hot pan to brown all over
  • Once browned, place chicken back into the pan; add stock, apple cider vinegar, garlic and rosemary
  • Bring to the boil then transfer to pre-heated oven, uncovered, for 40 minutes or until chicken is tender and cooked through
  • Remove chicken from pan, cover to keep warm, and make a reduction by cooking the pan juices in the same dish over a medium heat, uncovered, for about 5 minutes or until the sauce thickens slightly
  • Place chicken back to the pan and serve it at the table straight from the pan
 
Muffin Stuffing is a quick and easy stuffing recipe that looks great next door to the main meal.  I like to cook mine in a muffin pan with individual paper cases.
muffin stuffing
Makes 6 large or 12 small Ingredients
  • 500 gms ground pork, crumbled
  • 4 tablespoons E V olive oil
  • 1 large onion, chopped
  • 2 garlic cloves minced
  • 3/4 cup pine nuts or crushed nuts
  • 2 sticks of celery ribs sliced finely
  • 1 TBS dried sage, rosemary and thyme
  • 2 TBS parsley chopped
  • 1 TBS lemon zest
  • 1 cup chicken stock or until a moist consistency
  • 1 egg whisked
  • 1/2 cup pre-cooked quinoa or brown rice
  • 1/4 cup chopped parsley
  • Fine sea salt and freshly ground black pepper
Method
  • Preheat oven to 190 degrees Celsius
  • Pre grease a 12 or large six cup muffin pan
  • In a medium saucepan melt oil over medium heat add garlic, onion and celery, and cook until translucent then add pork, herbs, and lemon zest, and cook until pork is no longer pink
  • Place rice or quinoa and nuts in a large bowl and mix in chicken stock and whisked egg then add contents of saucepan, season with salt and pepper and transfer to muffin pan, pressing mix in and baking in oven for 30 mins until golden brown and the top is crispy
  • For best results serve warm!
 mashes and bowls
Veggies to compliment chicken are some simply roasted pumpkin or sage mashed cauliflower as a light alternative to potatoes. For ease, slow cooked green beans can be popped on in the morning to simmer slowly on the stove.
  xmas cake LR
DESSERT
You’ll love my Fool Proof Fruit Cake recipe which can be made simply and easily and with a minimum of fuss.  It’s a handy one to have at home for Christmas or bake then leave it in its baking paper and wrap it up in a pretty bow to take to your Christmas party.  You have my personal guarantee that everyone will be very impressed.
Supercharged Fruit Cake is a flexible feast for stress free festive entertaining. You can add in whatever dried or dehydrated fruit you have in your cupboard or try it with a combination of fruits depending upon your tastes, guaranteeing you a different experience each time you make it.
The richly dark and intense flavour means you’ll only need a small slither to be fully satisfied.
Your festive feast is sorted!  Now go and enjoy it  😀

Teriyaki Chicken Bowl

Written by Lee on . Posted in Autumn, Blog Dinner, Blog Lunch, Dairy Free, Gluten Free, Nutrient Rich, Sauces, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free

chicken teriyaki (2) When I fall in love with a dish, I always want to reach for my thinking cap and create a healthy version of it.  This may sound to you like culinary madness but this week my mission in the kitchen has been to create a simple Japanese Chicken Teriyaki recipe, filled with nutritious ingredients yet still full of flavour and one that genuinely looks the part. Mr Miyagi? Yes Daniel son!
Stir-fries are great options for mid-week fuss-free meals especially if you’re time-poor yet want something nourishing and filling. My latest recipe can easily be converted to a slow cooked version by skipping the marinade and placing chicken and your choice of vegetables in your slow cooker, pouring the sauce on top and slowly cooking it for about 6-8 hours on low.
Eating healthily doesn’t mean depriving yourself or eating less, it just means eating better and smarter.  The main ingredients to step away from when crafting a healthy home-made Teriyaki marinade are modified corn starch, sunflower oil, breadcrumbs and supermarket processed Asian sauces which are usually full of preservatives and sugar.  You can still enjoy a robust salty taste with a hint of sweetness from a low sugar, low sodium version, just by including ingredients like wheat free tamari, rice malt syrup and coconut oil.
The benefit of stir-fries is that you can veg them up and showcase seasonal ingredients by including anything you have lying about in your fridge. I used broccoli and red and green capsicum which are high in vitamin A and C, as well as potassium, which is important for the proper function of all cells, tissues, and organs in the human body. When in doubt just let your healthy ingredients crowd out other ingredients and add lots of greens or colours of the rainbow.
This recipe is a corker for the whole family and the richly infused Teriyaki sauce is a nutrient boosting box and dice sauce which can be used to take dishes up a notch.  Slap it on top of grilled chicken wings or legs for game day snacks or pan fry salmon with it and position on top of a sky high crunchy slaw.
Try my Chicken Teriyaki Bowl, bursting with goodness and vitality and let me know what you think?  
Chicken Teriyaki Bowl
  Serves 4  
Ingredients to make the chicken marinade
  • 4 chicken breast fillets cut into bite-size pieces or strips
  • 2 TBS wheat free tamari
Ingredients for stir fry
  • 11/2 TBS coconut oil
  • 2 cloves garlic sliced
  • 1 inch ginger grated
  • 1 small red capsicum sliced thin
  • 1 small green capsicum sliced thin
  • 1 small head broccoli chopped
  • 1/2 small red chili deseeded and diced fine
  • 3 spring onions, chopped (reserve some for garnish)
  • 1 TBS toasted sesame seeds
 Yummy Teriyaki Sauce
  • 1/4 cup wheat free tamari
  • 3 TBS rice malt syrup or sweetener of choice
  • 2 TBS apple cider vinegar
  • 1 1/2 heaped tsp arrowroot flour
  • 1 TBS coconut oil (melted)
 Method
  • Place chicken in a medium bowl and pour the tamari over the top to cover. Stir if needed.  Set aside for 1 hour to marinade
  • Heat a large wok or frying pan over medium heat
  • Add 3/4 TBS coconut oil and swirl the pan to coat
  • Add garlic, ginger and chicken and cook until lightly browned and cooked through
  • Transfer to a bowl and set aside
  • Add remaining coconut oil to the pan and then add capsicum, broccoli, chili and spring onions, (reserving some spring onions for garnish) stirring until cooked about 5 minutes
  • Meanwhile whisk all sauce ingredients together in a medium jug
  • Return the chicken to the frying pan and pour sauce over the top stirring until sauce thickens, about a minute
  • Spoon into waiting bowls and top with toasted sesame seeds
  • Serve alongside brown rice

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Winter Chicken Casserole

Written by Lee on . Posted in Autumn, Blog, Blog Dinner, Blog Lunch, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Organic, Seasonal, Sugar Free, Wheat Free, Winter, Yeast Free

10527471_789616857756699_6490674931314733962_nI’m akin to the withered bone structure of winter and how the simplicity gives you longer quiet stretches to savour belonging to yourself whilst becoming an observer of the human condition.  

During the seasonal cold weather in Sydney, Sunday has now become my favourite day of the week.  That’s because it’s my batch cooking day, a day I look forward to as I start to become the architect, anticipating and planning my menus for the upcoming week. It’s a cost effective way to cook and eat and by sweeping prodigality under the carpet you can whip up a few recipes in unison using bulk ingredients.

Another highlight of batch cooking day is the need to clean the kitchen only once and alleviate the necessity of constantly preparing meals throughout the week.  I adore the wonderful aromas that waft out of my kitchen as my cast iron pot is simmering on the stove top.

This is a beautiful big-on-flavour chicken casserole I chanced upon last Sunday that I will happily enjoy with my family and friends over the coming week.  The casserole can be added to with spontaneity with any ingredients you may pick up along the way to bulk it out.

I played with a few flavours and spices in this recipe and used sumac which pairs wonderfully with chicken, then added to the spice mix paprika, cumin and turmeric for its powerful anti-inflammatory benefits. It really is a simple and effortless dish to make and one that is enhanced flavour-wise with time.

If you are doing my Heal Your Gut program this casserole can be blended at the final stage for easy digestibility.

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