Slow Cooker Healing Chicken and Rice Soup { THIS GLUTEN FREE COMFORT MEAL WAS CREATED TO HEAL AND REVIVE, ESPECIALLY WHEN YOU HAVE COELIAC DISEASE! } Contributor: yum. Gluten Free { INGREDIENTS } 1.5kg whole chicken 1 x brown onion, diced 3 x celery stalks, sliced 3 x medium carrots, diced  1 knob ginger, peeled & sliced 1 chili, sliced 3 x garlic cloves, sliced OR 1 Tbsp garlic infused EVOO 1 Tbsp turmeric S&P to taste  1 lemon, juiced Fresh thyme 6 cups chicken broth 1 cup basmati rice { METHOD } Add all ingredients, except the rice, to
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Vegemite Chicken Drumsticks { Now that gluten free Vegemite is on the shelves in Australia, the options are endless! This Aus-American thought I would give my first Vegemite recipe a spin with an Asian twist. These gluten free Vegemite Chicken Drumsticks will be a crowd pleaser! } Contributor: yum. Gluten Free { INGREDIENTS } 1 kg drumsticks (or wing combo) MARINADE 1 tsp Gluten Free Vegemite 1 tsp sriracha 1 Tbsp rice wine vinegar 1 tsp honey 1 tsp mirin 1/2 tsp garlic powder or one clove, minced 1/4 c oil of choice (I used rice bran oil) TOPPINGS 1
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Broccoli, Almond and White Bean Rissoles { This tasty main is gluten free, vegetarian and vegan! Pair with a simple salad and serve rissoles warm with a spoonful of yoghurt! } Contributor: Georgia Barnes { INGREDIENTS } 1 head broccoli, roughly chopped (stalk and all) 1 x 400g can organic cannellini beans, drained and rinsed 1/2 cup Italian parsley, roughly chopped 2 cloves garlic, roughly chopped 1/2 cup almond meal 1/4 cup grated parmesan cheese, plus extra for top 2 free-range eggs Salt and pepper 2 tbsp extra virgin olive oil 2 tbsp flaked almonds { METHOD } Preheat oven to
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Smoked Salmon Living Lentil Bowl { This bowl is practically overflowing with protein-rich and low-cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s. It’ll provide a spring lunch of stately standards. } Contributor: Lee Holmes { INGREDIENTS } 1 teaspoon extra virgin olive oil 1 small brown onion, chopped 1 garlic clove, finely chopped 1 teaspoon grated ginger 50 g (13/4 oz) brown lentils, rinsed 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water 1 tablespoon ground cumin 1 handful coriander (cilantro), chopped 2 tablespoons capers, rinsed 100 g (31/2 oz) baby English spinach leaves 100 g
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Tamari and Honey BBQ Chicken Skewers { With weather like we experience in Australia, we can enjoy barbecues all year round! This gluten free BBQ Chicken recipe is a sure crowd please. There are even paleo, soy free and vegan alternatives available. } Contributor: Sofie van Kempen { INGREDIENTS } 600g chicken thighs (skinless) 2 tbsp tamari* 1 tbsp raw honey* 1 tbsp coconut oil* season with sea salt & cracked pepper { METHOD } Cut chicken into small pieces and thread onto skewers, place in a lined baking tray. Combine marinade in a bowl and pour over skewers, marinade overnight or just
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Asian Inspired Nourish Bowl { A light and fresh, gluten free and vegan autumn dish, perfect for those semi-cool nights. This dish is full of flavour and the leftovers make for a great next day lunch. } Contributor: Sarah Bell { INGREDIENTS } 250 grams firm tofu (preferably organic) 2 tbsp sesame oil 1/4 cup gluten free soy sauce (or tamari) 1 knob ginger, finely grated Juice of half a lime 2 tbsp sesame seeds (black or white) 1 bunch Asian greens (eg. Bok Choy, Warregal greens, baby spinach) 1 1/2 cups brown rice 400 grams sweet potato, cut into 1 cm
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GREEK LAMB ROAST (Kleftiko-Style) { The method of preparing and cooking lamb for Easter depends greatly on the family and what region of Greece they are from. One thing all regions have in common is the use of salt (and plenty of it), herbs, fresh lemon juice, garlic and olive oil. Easter just wouldn’t be Easter without lamb being prepared and cooked. } Contributor: Margaret Pahos { INGREDIENTS } LAMB 2.2kg shoulder of lamb 2 cloves garlic, minced 2 rosemary springs, leaves removed 1 tsp sea salt 1 tsp dried oregano ½ tsp marjoram ½ tsp black pepper Juice of
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Simple Lemon Myrtle chicken wings { Tasty… simple… and a little taste of Australia in a simple midweek dish. Served with your favourite salad or roasted vegetables, this is something the whole family will enjoy. } Contributor: Tahlia Mandie { INGREDIENTS } 2 tablespoons honey or rice malt syrup  2 tsp Kakadu Plum Co lemon myrtle blend  2 tablespoons tamari sauce  1 kilo chicken wings  { METHOD } Mix all the ingredients together and let marinade for 1 hour or overnight. Bake uncovered at 180 degrees for 1hour or until golden brown.  Serve with roasted vegetables or your favourite salad.  Note: These chicken wings are also
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Beef Cheeks with Broccoli Mash { Winter is all about comfort foods and nothing screams Winter more than a slow cooked dish! Beef Cheeks are an economical cut of meat and the longer they are cooked the more tender they are. Winter food at it’s very best. } Contributor: Steph Lowe { INGREDIENTS } 4 grass-fed beef cheeks 2-3 sprigs fresh rosemary 2 garlic cloves, sliced 1 leek, roughly sliced 2 carrots, diced 2 celery sticks, diced 2 zucchinis, diced 400g tin chopped tomatoes 1 tablespoon tomato paste, no added salt 1 cup broth 1 – 2 bay leaves 1 teaspoon
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Crispy Gluten Free Fried Chicken BLC Recipe { BUTTERMILK AND MAPLE CRISPY FRIED CHICKEN WITH CHIPOTLE MAYONNAISE, GRILLED BACON, LETTUCE AND TOMATO } Contributor: Helga’s { INGREDIENTS } 6 Helga’s Gluten Free Gourmet Rolls Traditional White 6 leaves butterhead lettuce 3 vine ripened tomatoes   12 slices of grilled streaky bacon   Buttermilk and maple fried chicken: 6x 80g chicken thighs (boneless and skinless) 100ml maple syrup 800ml buttermilk 1 tsp cayenne pepper 1 tsp sea salt 2 eggs 1kg potato flour   Chipotle mayonnaise: 240g mayonnaise 50g blended tinned chipotle Zest of ½ lemon { METHOD } Make sure chicken
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