Slow Cooked Lamb with Seasonal Greens { There’s really nothing better than coming home from work of an evening to have dinner almost ready to serve. Our Slow Cooked Lamb and Seasonal Greens is the perfect autumn dinner that the entire family will enjoy. } Contributor: Steph Lowe { INGREDIENTS } 5kg – 2kg lamb shoulder 3 garlic cloves, peeled 1 handful of fresh rosemary ¼ cup bone broth 1 teaspoon sea salt 2 tablespoons cold-pressed extra virgin coconut oil, melted 2 zucchinis, cut into 5cm thick chips 1 head of broccoli, roughly sliced 20 brussels sprouts, sliced 2 baby fennel
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Thermomix Chicken and Leek Pies { IT’S SO EASY TO MAKE YOUR OWN GLUTEN FREE FLOUR (AND DELICIOUS, CHEESY PASTRY) WITH A THERMOMIX. THESE CHICKEN AND LEEK PIES ARE UNBELIEVABLY YUM! } Contributor: Thermomix { INGREDIENTS } GLUTEN FREE FLOUR MIX 200 g long grain white rice 160 g glutinous white rice (e.g. sushi rice) 60 g white chia seeds 140 g potato starch 140 g sorghum flour 200 g arrowroot flour   PIE FILLING 800 g water 1 tbsp Chicken stock paste (see Tips) 500 g leeks, green part removed, cut into pieces; white part cut into rounds (1
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Thermomix Paprika Pork with Cauliflower Pilaf – Tim Robards { THIS MEAL TICKS ALL THE BOXES… NUTRITIOUS, DELICIOUS, SIMPLE AND DIETARY SUITABLE FOR NEARLY EVERYONE! } Contributor: Thermomix { INGREDIENTS } PORK STEW 2 tomatoes (approx. 200 g), deseeded and cut into eighths 2 brown onions (approx. 250 g), cut into quarters 1 garlic clove 3 – 4 sprigs fresh sage, leaves only 30 g grapeseed oil 2 tbsp smoked paprika 3 tsp caraway seeds 800 g pork fillet, trimmed and cut into pieces (approx. 2-3 cm) (see Tips) 250 g tomato passata 3 tbsp tomato paste 1 tsp Chicken
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Thermomix Spinach and Lemon Pasta { A GLUTEN FREE PASTA MADE FRESH IN YOUR THERMOMIX… YUM! } Contributor: Thermomix { INGREDIENTS } PASTA 150 g lupin flour (see Tips) 70 g gluten free cornflour, plus extra for dusting 1½ tsp xanthan gum 1 pinch ground nutmeg 60 g fresh spinach leaves 2 tsp salt 2 eggs 2040 g water   LEMON SAUCE 50 g Parmesan cheese, crust removed and cut into pieces (3 cm), plus extra for serving 500 g water 2 bunches green asparagus, cut into pieces (approx. 4 cm) 1 garlic clove 30 g unsalted butter 120 g
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VEGETABLE LAKSA { SCOTT MATHIAS ACKNOWLEDGES LAKSA AS ONE OF HIS MOST FAVOURITE FLAVOURS AND TASTE COMBINATIONS. IT IS AN ASIAN INSPIRED SOUP EMBODYING THE TRUE ESSENCE OF THE ORIENT. } Contributor: Scott Mathias { INGREDIENTS } PASTE (WHICH CAN BE PRE-MADE AND STORED FOR UP TO FOUR WEEKS IN THE FRIDGE) 4 stalks lemongrass, crushed 1 dessertspoon chopped fresh ginger 1 large clove garlic 1–3 red chili, depending on your heat preference 3 teaspoons coconut oil 1 small kaffir lime leaf, deveined 1⁄4 teaspoon chopped galangal root 1 teaspoon coriander (cilantro), chopped 1 dessertspoon coconut nectar 60 g (2 oz)
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WALNUT PESTO ‘PASTA’ { LOVE PASTA BUT WATCHING YOUR CARB INTAKE? FULL OF HEALTHY FATS, VITAMINS AND MINERALS, THIS DISH IS A POWERHOUSE OF NUTRIENTS, AND WILL LEAVE YOU FEELING ENERGISED, NOT LETHARGIC. } Contributor: Sally O’Neil { INGREDIENTS } WALNUT PESTO 3 cups packed basil leaves 4 garlic cloves ¼ cup walnuts ¼-½ cup extra virgin olive or walnut oil (depending on viscosity preference) ½ tsp Himalayan sea salt ¼ tsp pepper   PASTA 2 medium zucchini, shredded using either spiralizer or julienne peeler 1 cup button mushrooms, sliced ½ teaspoon coconut oil 4 fresh eggs dried tomato flakes
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WARMING SWEET POTATO SOUP { THIS IS A BEAUTIFUL SOUP, PACKED FULL OF IMMUNE BOOSTING INGREDIENTS TO PREPARE YOUR BODY FOR THE COOLER WEATHER. } Contributor: Steph Lowe { INGREDIENTS } 2 tablespoons cold-pressed extra virgin coconut oil 500g sweet potato, peeled and diced 500g carrots, peeled and diced 4 garlic cloves 1 leek, finely sliced 1 teaspoon ginger, grated 1 teaspoon cumin 1 red chilli, finely diced 1 litre vegetable stock 400ml coconut milk ½ bunch coriander, roughly chopped ¼ cup walnuts, roughly chopped Sea salt and pepper, to taste { METHOD } Preheat oven to 180°C and line a
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WHOLESOME CRUSTED FLATHEAD { “THERE’S NOTHING MORE AUSSIE THAN FISH AND CHIPS. WITH HELGA’S GLUTEN FREE SUNFLOWER & RED QUINOA, YOU CAN MAKE THE HENLEY’S WHOLEFOODS FISH AND CHIPS THAT TASTE A WHOLE LOT BETTER THAN THE LOCAL CHIPPIE. PLUS, YOU CAN REST EASY KNOWING IT’S GLUTEN AND DAIRY FREE. WE THINK THAT’S A GREAT EXCUSE FOR A SECOND HELPING!” SOPHIE HENLEY, HENLEY’S WHOLEFOODS. } Contributor: Helga’s { INGREDIENTS } 5 slices Helga’s Gluten Free Sunflower & Red Quinoa bread 1/3 cup extra virgin olive oil 1/2 cup chopped parsley leaves 1 long chilli, finely chopped (remove and discard seeds)
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ZUCCHINI RISOTTO { KEEP WARM THIS AUTUMN WITH THIS COZY VEGETARIAN RISOTTO. } Contributor: Natalia Mantur { INGREDIENTS } 500ml vegetable stock 150g Arborio rice 1 big zucchini, grated 8 sun-dried tomatoes, chopped 4 tablespoons olive oil 2 handfuls fresh chives, snipped 3 cloves garlic, peeled and crushed sea salt black pepper { METHOD } Heat olive oil in a large frying-pan over medium heat. Add garlic and sun-dried tomatoes, stir for a minute. Add arborio rice and stir over low heat until coated with oil. Add 1 cup vegetable stock and stir until liquid is absorbed. Gradually add another cup
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Chinese Marinated Whole Roasted Chicken { ASIAN INSPIRED TAKE ON THE FAMILY ROAST CHICKEN. } Contributor: Changs { INGREDIENTS } 1 whole chicken, excess fat removed   MARINADE 2 tbsp. Chang’s Oyster Sauce 2 tbsp. Chang’s Light Soy Sauce 2 tbsp. Chang’s Sesame Oil 2 tbsp. honey 1 tsp. Chinese five spice 2 cloves garlic, finely grated or crushed 1 tbsp. ginger, grated { METHOD } Combine all marinade ingredients into a saucepan and bring to the boil. Simmer contents for a minute to dissolve the honey, then allow to cool. Place the chicken in a bowl and cover both
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