Recipes — gluten free RSS



Peanut Butter Crunch Balls (that also double as a doggy treat!)

While I was away in Bali, Paul face timed me and he put the dogs on the camera. Oh those eyes! Asking “when’s mummy coming home?!” He wanted to give them a little treat, so gave them each their own spoonfuls of peanut butter (their favourite treat ever!)  Could you ever say no to this face? And the joy! When I arrived home, the pantry was BARE. I mean, bare enough that even me, who teaches people what to do with all the food in their pantry – was almost stumped. Almost. I was dying for a bowl of cereal, and only had rolled oats, some coconut sugar, a few staples, and some of my fave 99th Monkey Organic Salted Peanut Butter in the pantry....

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Tofu and Pumpkin Lemongrass Curry

I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen.  I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy.   This...

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No-Fail Lemon, Rosemary and Chilli Polenta Chips

I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips.   These are no fail – honestly! They’re easy, delicious, crispy and have this gorgeous melt-y inside. It’s a family tradition that we go to mum and dad’s each week, and my mum always...

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Spicy Avocado Soup…

YIELD: 2 Servings PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 Avocado, flesh only 1 cup baby bokchoy 1 medium sized cucumber 1/2 cup parsley Juice from one lemon 1 tsp lime juice 1 tsp MicroOrganics Green Nutritionals Green Superfoods Powder 1/2 red chilli, seeds removed  1/2 tsp freshly grated ginger 1 tsp Barley Miso Paste 1/2 cup filtered water 1 cup fresh coconut water (or more filtered water) 1 tsp Black Sesame Seeds mung bean sprouts Instructions Blend all ingredients together, using more or less water to desired consistency. Serve immediately with garnishes COURSE: Soup SKILL LEVEL: Beginner

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Roasted Cauliflower Tacos with Spicy Kale and Avocado Cream

I remember years ago, working in a nursing home, and one of the staff told me about this diet she was on. She could only eat ‘white’ foods. Except flour. And sugar. Of course.   Cauliflower, egg whites, protein powder, chicken, milk and potatoes made up the bulk of her diet- which lasted a few weeks. Enough to see her sufficiently hungry, irritable and I daresay, smelly. At the time, my thought was ‘Gross’. Still is, actually. But I also recall thinking that I would DIE if cauliflower was the only vegetable I could eat. My experience with cauli’s was probably like every other Aussie kid. Roasted ‘trees’ in white sauce. Or boiled and served with a sprinkle of salt and pepper...

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