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French Style Gluten Free Buckwheat Waffles

in gluten free, Recipes 1

This 100% gluten free waffle recipe is the perfect addition to any culinary repertoire. The French use a buckwheat crepe recipe for all of their savoury crepes. Mind you, you can either add some sweetness with maple syrup and top with sliced banana (and some ice-cream for a special occasion!) or simply add some wholesome mushrooms, smoked salmon and goats feta for a nourishing savoury meal.

Ingredients:

  • 1 cup buckwheat flour (we also like a 50:50 of buckwheat and oat flour)
  • 1 tablespoon sugar (even if making savoury, this helps to balance the bitterness of the buckwheat)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 tsp cinnamon (omit if making savoury)
  • pinch of sea salt
  • 1 large egg (use 1 tbs ground flaxseed for an egg free version)
  • 1 ¼ cups buttermilk (see note below)
  • ¼ cup melted butter, olive oil or coconut oil

 

Method:

  1. Preheat your waffle machine. If you don’t have one, you can make these as pancakes.
  2. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a smaller bowl, whisk together the buttermilk, melted butter/oil and egg.
  4. Make a well and pour the wet mixture into the dry mixture. Stir them together until well combined.
  5. Allow the batter rest for 5 to 10 minutes.
  6. Lightly spray your waffle machine or place small amount of butter into non-stick frypan. Pour batter onto the waffle grills and cook as per machine instructions. If you are adding additional ingredients, top the batter with them if you want them cooked through. For instance, add some cheese and smoked salmon. We also like to cook ours so they are nice and crisp.
  7. Once cooked to your liking, carefully lift waffle out and enjoy immediately. Place left over waffles on a cooling rack to avoid them becoming soggy. Reheat in a toaster or place in the oven.

 

Notes:

  • If you don’t have buttermilk, simply add 2 tbs of lemon juice of vinegar to regular milk. Rest for a few minutes before using.
  • To reheat your waffles, simply pop them in the toaster or you can keep them warm in the oven. They will keep in the fridge for a couple of days.
  • Sweet topping suggestions: maple syrup, almond butter, fresh banana slices, stewed apples, natural yoghurt.
  • Savoury topping suggestions: mushrooms, goats feta, fresh herbs, ham off the bone, spinach.
  • You can also add the additional ingredients to the mixture when you place it in the machine.

 

Image credit: Pinterest
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Raspberry Jelly Cups For Gut Health

in Gut Health, Recipes 0

This is an incredibly simple, nutritious and gut friendly daily treat for the whole family. The essential gut healthy ingredient is gelatin powder. We recommend using Great Lakes Gelatin or Sarah Wilson’s Gut Lovin Gelatin. Gelatin is simply cooked collagen, reduced to a pure protein powder (dehydrated bone broth).  It is high in protein and contains 18 amino acids, essential for cell repair and growth. The gelatin in these jellies will help heal your gut, lubricate your joints and make your skin glow. Enjoy!

 

Ingredients:

  • 500g frozen organic raspberries (use fresh when in season) – you can also use any other combination of berries!
  • 500ml filtered water
  • 1 tsp honey
  • 1/2 tbsp lemon juice
  • 1 tbsp gelatin powder (we like Great Lakes Gelatin or Gut Lovin Gelatin)

 

Method:

  • Bring frozen berries and water to the boil. Then reduce and simmer for 10 mins.
  • Place a fine sieve over a bowl and pour the liquid into the sieve. Press the mixture firmly with a wooden spoon to extract as much liquid as possible. (Keep the pulp to stir through your morning porridge or add to some homemade pancakes or muffins!).
  • Add gelatin powder to the liquid and whisk until dissolved.
  • Re strain through the sieve into another bowl to remove any stray lumps and seeds.
  • Divide into approx 8 ramekins and place in the fridge for 1-2 hours.

 

To Serve:

Eat this fabulous guilt-free gut friendly snack as is, or serve up for dessert with some organic vanilla bean or coconut yoghurt and fresh berries.

 

Photo Credit: Pinterest
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Golden Turmeric Porridge

in Autumn, Recipes 2

Now is the time to alternate your green smoothie with a more warming morning ritual, such porridge. We have supercharged our porridge with important Ayurvedic anti-inflammatory spices to support your immune system throughout Autumn. We also love using Melbourne based Heal’r Rooted Powder in our porridge and almond golden lattes. Enjoy!

 

Ingredients:

  • ½ cup organic rolled oats or quinoa flakes
  • 1 cup almond milk (you can also use water or any milk of your choice)
  • ¼ tsp ground turmeric
  • pinch black pepper (this helps you to absorb the anti-inflammatory curcumin in the turmeric)
  • ¼ tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 2 pinches of Celtic or Himalayan sea salt (full of beautiful minerals)
  • 1 tsp maple syrup (or 1/2 tsp coconut sugar)
  • ¼ tsp vanilla extract (optional to taste)
  • 1 tsp coconut oil (optional to taste)

 

Method:

  • In a small pot over medium heat, add the oats and all the spices through to the salt.
  • Add the almond milk, maple syrup and vanilla. Stir to combine and bring to a simmer. Cook for 2-3 minutes, stirring frequently or until thick and creamy. You can add more milk or water if you would like a thinner consistency.

 

To Serve:

Top your warm porridge with sliced banana (fold through to add a richer flavour as the banana sweetens when cooked), organic shredded coconut and 1 tbsp coconut or sheep’s yoghurt.

 

 

Photo credit: Pinterest
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Summer Guacamole

in gf, Recipes 0

There is no better time to enjoy a delicious guacamole than the summer holidays when avocados are in abundance. We love Stephanie Alexander’s recipe as it is so easy to prepare and is such a fresh and healthy crowd pleaser!

Did you know that avocados contain more potassium than bananas? They are also loaded with ‘good’ mono-unsaturated fatty acids and fibre.

 

Ingredients

  • 2 ripe avocados
  • Juice of 1 lemon or 2 limes
  • 2 tbs chopped coriander leaves
  • 1/2 tsp fresh red chilli
  • 3 spring onions – finely chopped (we also like red onion)
  • Salt and pepper to taste

 

Method

  • Peel and chop avocados into small chunks.
  • Add lime juice, chilli, coriander, spring onion.
  • Serve with organic corn chips and a margarita if you’re feeling festive

 

Photo credit: Pinterest
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Quinoa, fresh herb and pomegranate salad

in gf, Recipes 0

This simple quinoa salad is packed full of flavour and goodness. It is a perfect accompaniment for any BBQ meat or fish.

Did you know that pomegranates are a rich source of vitamin C and antioxidants? They are also high in  fibre and anti-inflammatory properties. A delicious addition to any Summer salad!

 

Ingredients

  • 1 cup cooked quinoa (or can use other grains such as freekah)
  • 1 handful baby spinach
  • 1 cup freshly chopped mint
  • 1 cup freshly chopped flat leaf parsley
  • 1 continental cucumber, diced
  • 1 cup of cherry tomatoes halved
  • 1 pomegranate, seeded
  • 1 handful of goji berries
  • 1/4 cup toasted almonds, chopped (could also use walnuts, pistachios)
  • Small handful pumpkin seeds or sunflower seeds
  • 1/3 cup crumbled goats cheese or feta (optional)

Dressing

  • 2 tbs lemon juice
  • 1/3 cup extra virgin olive Oil (EVOO)
  • 2 tbs pomegranate molasses
  • salt and pepper to taste

Method

  1. Mix together herbs, spring onion and spinach.
  2. Add cucumber, tomato, quinoa, seeds, nuts.
  3. Gently toss.
  4. Combine all the dressing ingredients in a small jar and shake until creamy.
  5. Pour over dressing and serve!

 

Photo credit: Pinterest
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Aquafaba Vegan Pavlova (Meringue)

in Recipes 1

Yes, you read that correctly! Australia Day is this Thursday and no BBQ is complete without an Aussie Pavlova. But what do you do when you are catering for egg allergies and celiac guests? You bake a vegan pavlova! The very talented food stylist, Peta Gray, from Food Matters told Gina about this recipe for her son’s egg allergy. This week is the time to put it to the test. The recipe calls for chickpea brine instead of egg whites. Enjoy!

 

Ingredients:

  • 1 x 400g can organic chickpeas
  • 1 x 400ml can organic coconut cream (you can use whipping cream if no dairy allergy)
  • 1 cup fine caster sugar
  • 1 tbs gf cornflour
  • 2 tbs original maple syrup
  • 1 tsp vanilla extract
  • Mixed berries and passionfruit for decoration

 

Method:

  1. DAY BEFORE! Place coconut cream in fridge overnight.
  2. Drain chickpea brine (water) into a bowl. Chill the brine until cold (approx 2 hours). You can save the chickpeas for a salad.
  3. Line two baking trays with baking paper and preheat the oven to 150C.
  4. Once the brine is chilled, whisk for 8 minutes in a Kitchenmaid, Thermomix or using hand beaters for approx. 8 minutes. The mixture should form soft peaks like egg whites.
  5. Add sugar one tablespoon at a time. Make sure you whisk constantly for 15 minutes or until the sugar is completely dissolved.
  6. Fold cornflour gently through mixture.
  7. Use approx 1/4 cup of mixture per meringue (10cm rounds) onto the prepared trays for 12 meringues. Or you can make one large pavlova in centre of tray.
  8. Place in oven and reduce temperature to 100C. Bake for 1 1/4 hours. The outside of the meringue should be crisp.
  9. Turn off the oven and leave to dry out for a few hours or overnight.

To serve:

Place chilled coconut cream in a bowl (or you can use whipping cream if using dairy) and beat until stiff peaks form. Fold through maple syrup and vanilla. Spread over meringues/pavlova and decorate with fresh berries and sprigs of mint.

 

Photo credit: Pinterest
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Fennel Poached Salmon

in Recipes 0

The ‘cold poaching’ method ensures a moist and tender fillet of fish (a trick learned over in France last year). This is perfect served freshly cooked as a warm dish or cook ahead and served as a delicious cold main dish. The light dill and yoghurt dressing will leave you feeling truly nourished and satisfied without the weight of a heavy festive meal. Enjoy!

 

Poached Salmon:

  • 1 litre cold water (approx – add more to cover fish)
  • 2 tablespoons fresh lemon juice
  • 1 medium leek, halved
  • 1 large stalk celery, cut roughly into large pieces
  • 1/2 fennel bulb, sliced
  • 1 bay leaf
  • A few fresh sprigs thyme
  • A tablespoon fresh dill
  • Sea salt and freshly ground black pepper to taste
  • 4 fillets skinless salmon fillet (approx 225g)

 

Yoghurt Dill Dressing

  • 1 cup organic full-fat yogurt (we like 5am Organic Greek yoghurt – a nice neutral taste)
  • 1 tablespoon minced spring onions
  • 1 tablespoon minced fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons organic EVOO (extra virgin olive oil)
  • Sea salt and freshly ground black pepper to taste
  • 1 pinch of coriander seeds, ground

 

Poaching Method:

  1. In a large saucepan, combine 1 litre cold water with lemon juice, leek, celery, fennel, thyme, dill, bay leaf, and a generous pinch of salt.
  2. Add salmon to poaching liquid. Add some extra is water isn’t covering the fish.
  3. Bring water to no more than 80C over a medium heat. Keep an eye on the water temperature to make sure you maintain this temperature.
  4. Cook the salmon until it reads 50C with a kitchen thermometer (insert into the thickest part of the fish). This should take approx 20 minutes depending on how thick your fish is.  
  5. With a slotted spatula, carefully transfer salmon to a plate to rest for 5 minutes, lightly covering with foil.

 

Dressing Method:

  1. Stir together yogurt, spring onion, dill, lemon juice, olive oil, and coriander seed in a medium bowl.
  2. Season with salt and pepper.
  3. Serve salmon warm with a dollop of yogurt sauce on top, wedge of lemon on the side and an extra crack of pepper.
  4. You can also chill the salmon in the fridge before serving.
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Spring Nicoise Salad

in Recipes 0

This is one of our favourite spring salads to keep you satisfied and cleanse the body. The cold potatoes are also a good source of gut friendly resistant starch. Enjoy!

 

Serves 1

Ingredients:

  • 1 cup finely chopped lettuce of your choice (we like to combine cos & rocket)
  • ½ cup blanched green beans
  • ½ cup cooked baby potato (or roasted sweet potato to mix things up!)
  • 6 cherry tomatoes
  • 1 small Lebanese cucumber, diced
  • 1 handful fresh chopped parsley
  • 1 boiled egg, cut in half
  • Fresh seared tuna or salmon. You can also use sustainably sourced tinned tuna (drained)
  • Anchovy fillets (optional for a salty taste)

 

Dressing:

  1. 1 teaspoon Dijon mustard
  2. 2 teaspoons red wine vinegar
  3. 2 tablespoon organic extra virgin olive oil
  4. 2 teaspoons maple syrup
  5. Squeeze fresh lemon juice
  6. Sea salt and cracked pepper to taste
  7. Pinch of paprika (optional)

 

Serving Suggestions:

  • Extra lemon wedges
  • Replace the fish with roasted chicken
  • Add some quinoa or garlic croutons to bulk it up

 

 

Image credit

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Zesty Tahini Dressing

in Recipes 3

This dressing is delicious served with a roasted vegetable salad (try sweet potato, red capsicum, pumpkin, zucchini, broccoli) or as a side dressing to grilled fish or BBQ chicken. Pomegranate seeds and smoked almonds also top off the perfect salad with the nutty taste of the tahini. The tahini (ground sesame seeds) is a great source of essential vitamins and minerals, it also has more protein than most nuts. It helps maintain healthy skin and muscle tone, which is great pre Summer. It is also very easy for your body to digest. Enjoy!

 

Ingredients:

  • 150ml hulled tahini (we find it a lighter flavour to the un-hulled)
  • 150ml filtered water
  • 70ml lemon juice (or lime)
  • 1 clove of garlic, crushed
  • 1/2 cup roughly chopped parsley
  • Pinch of sea salt

* You can also add a pinch of paprika for a smokey flavour or a pinch of ground cumin & ground coriander seeds for a more traditional (and middle eastern) hummus flavour. So many yummy options!

 

Method:

  1. Blend all of the above ingredients except for the parsley in a small blender until you have reached a creamy texture.
  2. Add more water (1 tablespoon at a time) to create a thinner dressing.
  3. Finally, add the parsley at the end and gently pulse.
  4. Store for 3 days in the fridge.

 

Image credit

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Green Goodness Salad Dressing

in Recipes 1

This dressing is thick and creamy and perfect to massage through rocket or spinach leaves. It is also delicious stirred through a cold potato salad (another perfect way to enjoy your gut friendly resistant starch). The good fats also help you to absorb the goodness from your nutrient dense salad greens. These oils also have the added benefit of strengthening your hair and nails. You can pimp your salad even further by sprinkling it with some high protein seeds, such as pepitas and sunflower seeds.

Ingredients:

  • 1 ripe avocado
  • Juice of 1/2 lime
  • 4 tablespoons filtered water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons organic extra virgin olive oil (EVOO)
  • 1/4 cup roughly chopped coriander
  • 1/4 cup roughly chopped parsley
  • 1 garlic clove, crushed (optional)
  • Pinch of sea salt

 

Method:

  1. Pulse all of the above ingredients in a small blender, except the EVOO, until well combined.
  2. Slowly add the EVOO until it thickens.
  3. Store in the fridge for 3 days.

 

 

Image credit