PROSCIUTTO-WRAPPED GLAZED SHRIMP { CELEBRATE YOUR NEXT EVENT WITH THIS SWEET AND SPICY SEAFOOD PLATTER } Contributor: Danielle Walker { INGREDIENTS } 1⁄2 cup dried unsulfured apricots 11⁄4 cups water 1⁄4 cup pure maple syrup 1⁄2 teaspoon chili powder 1⁄4 teaspoon cayenne pepper 2 pounds jumbo raw shrimp (about 40 pieces), peeled and deveined with tails on 8 ounces prosciutto, sliced into thin ribbons { METHOD } Preheat the oven to 425°F. Line a baking sheet with parchment paper. To make the glaze, combine the apricots in a saucepan with 3⁄4 cup of the water, the maple syrup, chilli powder,
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CRUNCHY CHICKEN NUGGETS AND HOMEMADE TOMATO CHUTNEY SAUCE { HEALTHY CHICKEN NUGGETS?! BETTER BELIEVE IT! } Contributor: Katie Joubert { INGREDIENTS } CRUNCHY CHICKEN NUGGETS 100 grams of almond meal 2 eggs 2 chicken breasts dried mixed herbs dried garlic coconut oil HOMEMADE TOMATO CHUTNEY SAUCE 1 x can of chopped tomatoes – make sure tomatoes is the only ingredient, no added salt or sugar 1 x brown onion butter or ghee 1 tablespoon of maple syrup { METHOD } Crunchy Chicken Nuggets Cut chicken into nugget size. In a bowl mix dry herbs and dry garlic with the almond meal –
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GRILLED AUBERGINES { A TASTY SIDE OR MAIN DISH } Contributor: Natalia Mantur { INGREDIENTS } 1 eggplant, trimmed and cut lengthwise into 1-cm-thick slices 1 tablespoon olive oil 200g cherry tomatoes, halved 100g sunflower seeds, toasted 100g pumpkin seeds, toasted 1 handful fresh basil leaves 3 cloves garlic, peeled and crushed 1 tablespoon balsamic vinegar freshly ground black pepper sea salt { METHOD } Season eggplant slices with sea salt. Place in a colander and leave for 20minutes, then rinse and pat dry. Preheat grill to medium-high. Brush eggplant slices with oil. Grill until tender: about 3-4 minutes a side,
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PUMPKIN, CHICKPEA AND DATE TAGINE { VEGETARIAN, SWEET AND AROMATIC, THIS HEARTY MEAL IS PERFECT FOR A COOL EVENING OR SATISFYING HUNGRY BELLIES } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon olive oil 1 tablespoon butter or coconut oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 thumb-sized piece ginger, finely chopped 1 teaspoon cumin 1 teaspoon turmeric 1 heaped teaspoon dukkah 400 grams pumpkin, cut into small chunks 1 cup water 400 grams tinned tomatoes 1 cinnamon stick 400 grams tinned chickpeas 1 cup spinach leaves 40 grams dates, roughly chopped { METHOD } Heat
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MEXICAN BOWLS { THIS MEXICAN-INSPIRED DINNER IS A SIMPLE, BUT DELICIOUS MEAL, THAT CAN BE WHACKED IN A BOWL. IT’S A TASTY SPIN ON FAJITAS, WITHOUT THE NEED FOR EXPENSIVE OR BREAKAGE-PRONE GLUTEN FREE WRAPS! } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon extra virgin olive oil 500 grams chicken breast 1 packet (30 grams) gluten free taco spice mix 3 cups pre-cooked brown rice 1 bunch coriander, finely chopped 1/4 cup lime juice 1 tablespoon minced garlic 10 cherry tomatoes, diced 2 avocados, mashed 210 grams tinned black beans, drained 1/4 cup gluten free tomato salsa 1/2 lettuce,
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San Choy Bow { THIS ASIAN-INSPIRED DISH IS A QUICK AND EASY DINNER THE WHOLE FAMILY WILL LOVE } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon sesame oil 350 grams beef mince 2 spring onions, finely chopped 1 clove garlic, minced 1/2 red capsicum, finely diced 1 small carrot, finely diced 3 tablespoons gluten free sweet chilli sauce 1 teaspoon gluten free oyster sauce 1 teaspoon gluten free soy sauce 8 lettuce cups 1 tablespoon sesame seeds, to garnish { METHOD } Heat the oil in a medium-sized saucepan over high heat. Add the mince and stir continuously until browned.
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DOSA { A SOUTH INDIAN SPECIALITY, THESE SAVOURY VEGETARIAN PANCAKES PACK A FLAVOUR PUNCH. } Contributor: Georgie Botto { INGREDIENTS } PANCAKES 3/4 cup chickpea flour 1.5 cups rice flour 1 teaspoon fenugreek seeds 2 cups water POTATO FILLING 500 grams potato, peeled and chopped into small chunks 1 teaspoon turmeric 1 tablespoon wholegrain mustard 1 tablespoon hot curry paste 3/4 cup green peas 3 tablespoons olive oil { METHOD } Place all the ingredients for the pancake batter into a large mixing bowl and stir until smooth. Cover with a damp tea towel and leave to ferment on the
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HENLEY’S CHICKEN SANDWICHES { “I LOVE ENTERTAINING AND THESE SANDWICHES GO DOWN A TREAT WITH A HERBAL TEA OR A GLASS OF BUBBLES! WITH HELGA’S NEW GLUTEN FREE WHOLEMEAL LOAF AND HENLEY’S DAIRY FREE “SOUR CREAM”, YOU KNOW YOU CAN TREAT YOURSELF AND STILL TREAT YOUR BODY RIGHT.” SOPHIE HENLEY, HENLEY’S WHOLEFOODS. } Contributor: Helga’s { INGREDIENTS } POACHED CHICKEN 1 whole chicken 1 tablespoon whole black peppercorns 1 stalk celery, roughly chopped 1 onion, roughly chopped 1 carrot, roughly chopped 2 bay leaves 1 sprig rosemary   HENLEY’S “SOUR CREAM” 165ml can coconut milk 3 teaspoons lemon juice 1/2
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FRESH TOMATO PASTA { A SIMPLE, FRESH DINNER OF SWEET SUMMER TOMATOES TOSSED WITH PASTA AND SPINACH AS A NO-COOK VEGGIE-FILLED SAUCE. THIS EASY PASTA DISH IS A SUMMERTIME FAVOURITE! } Contributor: Amy Chatwin { INGREDIENTS } 150 grams (5 ounces) dry gluten free pasta 500 grams (generous 1 pound) mixed cherry/grape tomatoes 4 cups baby spinach 1 tablespoon garlic-infused olive oil 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 60 grams feta, crumbled { METHOD } Halve the tomatoes and set aside. Cook gluten free pasta according to instructions on the packet. In the last minute of cooking
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Thai Green Curry { A VEGETARIAN TAKE ON A FAVOURITE THAI DISH. FORGO ONE OF THE CHILLIES TO MAKE THIS SUITABLE FOR THOSE WHO PREFER LESS HEAT. } Contributor: Georgie Botto { INGREDIENTS } 1 teaspoon olive oil 1 teaspoon minced garlic 1 spring onion 2 red chillies, finely sliced 3 tablespoons of gluten free green curry paste 1 red capsicum, finely sliced 1 green capsicum, finely sliced 1 broccoli, cut into small pieces 1 zucchini, cut in small chunks 1 carrot, cut in small chunks 1 large sweet potato, cut in small chunks 750 ml tinned reduced-fat coconut milk
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