Yearly Archives 2017

Macro Bowl

Macro Bowl

July 9, 2017 | Comments Off on Macro Bowl

MACRO BOWL { EMBARK ON A DIGITAL DETOX JOURNEY WITH AWARD WINNING AUTHOR ANDI LEW IN HER LATEST HEALTH GUIDE. } Contributor: Andi Lew { INGREDIENTS } 2 cups brown rice 1 tbls miso paste 1 cup broccoli  1/2 small sweet potato 2 kimchee fermented Japanese plums 1 soft boiled eggs sesame seeds Japanese / Superfood Wakeme or Nori flakes 3 baby beets Olive oil or coconut oil Pink Salts of the earth { METHOD } Prepare the rice to boil in a pan with 3 cups of water to 2 cups of rice. Brown rice takes a little longer
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Paleo Macadamia Anzac Biscuits

Paleo Macadamia Anzac Biscuits

July 9, 2017 | Comments Off on Paleo Macadamia Anzac Biscuits

PALEO MACADAMIA ANZAC BISCUITS { RECIPE CREATED BY KARA CONROY, RESIDENT WHOLE-FOOD COOK OF GOODNESSME BOX. } Contributor: Kara Conroy { INGREDIENTS } 1 cup almond meal 1 cup desiccated coconut 1 cup coconut flakes 1/3 cup coconut flour ½ cup macadamias, roughly chopped 1 teaspoon vanilla powder Pinch Himalayan salt ¼ cup coconut oil ½ cup rice malt syrup ½ teaspoon baking soda 1 teaspoon boiling water { METHOD } re-heat the oven to 130°C (fan forced) and line a cookie tray with baking paper. Combine all dry ingredients in medium mixing bowl Place the coconut oil & rice
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Crispy Chicken Strips With Lime Aioli

Crispy Chicken Strips With Lime Aioli

July 9, 2017 | Comments Off on Crispy Chicken Strips With Lime Aioli

CRISPY CHICKEN STRIPS WITH LIME AIOLI { DELICIOUS CRISPY CHICKEN DOESN’T NEED TO BE A THING OF THE PAST WHEN EATING FOR A GLUTEN FREE DIET.  THESE DELICIOUS CHICKEN STRIPS ARE SO EASY TO MAKE AND WILL BE SURE TO BE A HIT IN YOUR HOUSEHOLD. } Contributor: Rebecca Coomes { INGREDIENTS } 16 free range chicken tenderloins 1 free range egg, beaten 1 cup almond meal 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1 tsp dried parsley 1 tsp salt 1 tsp pepper 4 tbs coconut oil   LIME AIOLI 8 tbs mayonnaise 1
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Prosciutto, Egg & Capsicum Muffins

Prosciutto, Egg & Capsicum Muffins

July 9, 2017 | Comments Off on Prosciutto, Egg & Capsicum Muffins

PROSCIUTTO, EGG & CAPSICUM MUFFINS { HAVING A FEW KEY GO-TO MEALS AND SNACKS IS THE KEY TO MANAGING YOUR GLUTEN FREE DIET SUCCESSFULLY. THESE MUFFINS MAKE A GREAT MEAL WHILE ALSO BEING HANDY SNACKS TO TAKE WITH YOU. YOU’LL NEVER GET CAUGHT OUT WITH NOTHING TO EAT WITH THESE IN THE FRIDGE. } Contributor: Rebecca Coomes { INGREDIENTS } 12 free range eggs 12 slices prosciutto, free from sugar and nitrates 1 red capsicum, diced 4 spring onions, green part only, sliced 1 tbs smoked paprika Salt and pepper Ghee, coconut oil or lard for greasing { METHOD }
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Choco-Choco Nutty Bites

Choco-Choco Nutty Bites

July 9, 2017 | Comments Off on Choco-Choco Nutty Bites

Choco-Coco-Nutty Bites { SOMETIMES YOU WANT A DELICIOUS TREAT THAT NO ONE KNOWS IS SIBO FRIENDLY. IT CAN BE EASY TO OVERDUE IT, SO KEEP THESE CHOCOLATE BITES AS A SPECIAL TREAT AND LIMIT TO ONE PER SERVE } Contributor: Rebecca Coomes { INGREDIENTS } 1 tbs almond butter 1 tbs macadamia butter ¼ cup raw cacao powder 1-2tbsp honey ¼ cup shredded coconut, sugar free 1-2 tbs almond milk (as required), sugar free Extra shredded coconut, raw cacao powder and/or cacao nibs for coating { METHOD } Mix the almond butter, macadamia butter, honey, raw cacao powder and coconut
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Easy Raw Lasagna

Easy Raw Lasagna

July 9, 2017 | Comments Off on Easy Raw Lasagna

EASY RAW LASAGNE { AS A RAW FOOD CHEF AND DIGESTIVE HEALTH SPECIALIST SCOTT CONTINUES TO SHARE HIS JOURNEY AND ADVICE ON RAW VEGAN FOOD FOR THOSE SEEKING A VEGETARIAN OR VEGAN LIFESTYLE. } Contributor: Scott Mathias { INGREDIENTS } TOMATO SAUCE 2 large tomatoes 1⁄2 red capsicum (bell pepper) 125 g (4 oz) semi-dried tomatoes 1 large spring onion (scallion) 2 cloves of garlic 1⁄4 teaspoon dried Italian herbs, or fresh basil 2 dessertspoons macadamia oil 1 dessertspoon of lime juice salt and pepper, to taste   GARLIC CASHEW CREAM 250 g (8 oz) of raw cashews, soaked for 2–3
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Chocolate Chip Ice Cream

Chocolate Chip Ice Cream

July 9, 2017 | Comments Off on Chocolate Chip Ice Cream

CHOCOLATE CHIP ICE CREAM {HOORAH! ICE CREAM IS NO LONGER OFF LIMITS WHILE TREATING SIBO. THIS DECADENT CHOCOLATE CHIP RECIPE TASTES LOVELY AND RICH, BUT CONTAINS NONE OF THE GUT IRRITATING PROPERTIES OF COMMERCIALLY MADE ICE CREAM } Contributor: Rebecca Coomes { INGREDIENTS } ICE CREAM 1 cup coconut milk 1 cup almond milk, unsweetened 3 tbs raw cacao powder 2 tbs honey   CHOCOLATE CHIPS 1/2 cup raw cacao butter 1/2 cup raw cacao powder 1/2 tsp stevia { METHOD } Pour the coconut and almond milk into a large bowl.  Melt the cacao powder with ½ cup boiling
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Raw Blueberry Vanilla Cheesecake

Raw Blueberry Vanilla Cheesecake

July 9, 2017 | Comments Off on Raw Blueberry Vanilla Cheesecake

RAW BLUEBERRY VANILLA CHEESECAKE { A REFINED SUGAR FREE RAW TREAT WITH FRESH BLUEBERRY AND VANILLA LAYERS } Contributor: Casey-Lee Lyons { INGREDIENTS } BASE 1 cup almonds 3/4 cup organic shredded coconut (preservative free) 8 medjool dates, pitted & chopped 1 TBSP extra virgin coconut oil, melted   FILLING 2 cups cashews, soaked overnight 1/2 cup extra virgin coconut oil, melted 1/4 cup lemon juice 1/4 cup rice malt syrup 1 tsp vanilla powder 1 cup fresh blueberries { METHOD } Make base – in a high powered blender or food processor pulse almonds, coconut, dates and coconut oil to
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Fermented Macadamia Cheeze

Fermented Macadamia Cheeze

July 9, 2017 | Comments Off on Fermented Macadamia Cheeze

FERMENTED MACADAMIA CHEEZE { SERVE THIS VEGAN “CHEEZE” WITH DRINKS OR NIBBLES BEFORE A DINNER PARTY AS AN IMPRESSIVE STARTER } Contributor: Anthea Amore { INGREDIENTS } 1 cup macadamia or brazil nuts (brazils will slightly darken the final product but make a lovely flavour and texture) 1 cup cashews 1 tsp lemon zest 20ml lemon juice 2 tbs savoury yeast flakes 1 tsp mixed dried herbs 1 tbs cider vinegar 1 tbs white miso (gluten free, unpasteurised) 20ml olive oil 1 tsp good salt   FOR A YELLOW CHEEZE 1 tbs yellow gluten free vegetable stock powder (omit salt
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Mini Pesto Zucchini Muffins

Mini Pesto Zucchini Muffins

July 9, 2017 | Comments Off on Mini Pesto Zucchini Muffins

MINI PESTO ZUCCHINI MUFFINS { A QUICK AND EASY SNACK AND A POPULAR SAVOURY NIBBLE WHEN ENTERTAINING } Contributor: Casey-Lee Lyons { INGREDIENTS } 6 large free range eggs 1/2 cup (120g) dairy free pesto 1 1/2 cups (250g) grated zucchini 4 TBSP (40g) coconut flour 1/ 4 cup (40g) pumpkin seeds { METHOD } Pre-heat your fan-forced oven to 180°. In a mixing bowl whisk eggs with pesto to combine well. Stir through zucchini and coconut flour until well combined. Spoon mixture into a greased mini muffin tray and top each muffin with a sprinkle of pumpkin seeds. Bake in oven for 25
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