Low Sugar Paleo Strawberry Jam { This paleo and pectin-free jam recipe is just a few simple ingredients, very low in sugar (we used honey) and will last much longer than fresh berries. A win from us! } Contributor: QLD Strawberries { INGREDIENTS } 500g QLD Strawberries 30g or 2 TBS Honey (or maple) 3 TBS Chia Seeds 1 tsp Lemon Juice { METHOD } THERMOMIX RECIPE: Add QLD Strawberries and honey to Thermomix 100* 10min Speed ½ Add chia seeds and lemon 7sec Speed 2 Once well incorporated, pour into heat-safe dishware and let set for at least one
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Chickpea Hummus { NO NEED TO BUY HUMMUS AT THE STORE! THERE ARE SO MANY WAYS TO CREATE THIS VEGETARIAN FOOD STAPLE } Contributor: Anthea Amore { INGREDIENTS } 1 strip kombu (for cooking the chickpeas in: to tenderise them and make them more digestible) 2 cups cooked chick peas (soak overnight approx 1 full cup) 1/2 cup tahini 1/3 cup olive oil 1/2 cup lemon juice (approx 1-2 medium lemons) 1 small garlic clove *optional 1 tsp good salt (Celtic or Himalayan are my favourites) 1 heaped tbs coriander powder 1/4 tsp smoked paprika 1/4 cup filtered water  
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{ ‘PRETTY IN PINK’ THIS DIP IS PACKED FULL OF NUTRIENTS AND FLAVOUR. THIS RECIPE IS FREE FROM GLUTEN, DAIRY, SUGAR, NUTS, SOY AND PRESERVATIVES }
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{ LAUGH, PLAY, ROLL AND ROMP LIKE A DINOSAUR... THEN FILL TUMMIES WITH THESE HEALTHY SNACKS. }
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MINT CHIMICHURRI { THIS DELICIOUSLY FLAVOURSOME FRESH HERB ‘SAUCE’.THE PERFECT CONDIMENT TO FRESHEN UP COOKED MEATS. } Contributor: Casey-Lee Lyons { INGREDIENTS } 2 cloves garlic, crushed 1 cup (packed) fresh mint 1/2 cup (packed) fresh flat leaf parsley 3 tbsp olive oil 2 tbsp fresh lemon or lime juice 1/4 tsp dried chilli flakes pinch pink salt { METHOD } In a small food processor, spice grinder or stick blender with attachment blend all ingredients until herbs are finely chopped and ingredients are well combined. Store in air-tight container in refrigerator. (Will keep for several days.) Prep time: 10
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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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RAW ALMOND HUMMUS { A MORE DIGESTIBLE HUMMUS FOR THOSE SENSITIVE TO LEGUMES } Contributor: Anthea Amore { INGREDIENTS } 1 cup soaked almonds, rinsed (soaked for 1-2 days) 1/4 cup + 1 tbs tahini 1/4 cup olive oil 1/2 cup + 1 tbs lemon juice (approx 2 lemons) 1 small clove garlic (optional) 1 tsp good salt 1/4 – 1/2 cup filtered water to obtain desired texture 3-4 sprigs parsley, roughly chopped   GARNISH parsley olive oil cracked pepper { METHOD } Blend the soaked, rinsed almonds in a food processor until the skins and almonds have broken down
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RAW CASHEW HUMMUS { THIS SLIGHTLY SWEET AND VERY CREAMY RAW HUMMUS CAN BE MADE IN 15 MINUTES OR LESS } Contributor: Anthea Amore { INGREDIENTS } 1 cup soaked cashews (soak for 10 minutes) 1/4 cup tahini 1/4 cup olive oil 1/4 cup + 1 tbs lemon juice 1 small clove of garlic (optional) 1 tsp good salt 1/2 tsp cumin powder 1/2 tsp coriander powder 1/4 – 1/2 cup filtered water to obtain desired texture   GARNISH Olive oil, some black sesame seeds and a sprig of rosemary { METHOD } Cashews require very little soaking to obtain
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Sunflower Seed & Herb Pate { VEGAN PATÉ, PACKED WITH NUTRIENTS FROM THE GOODNESS OF SUNFLOWER SEEDS } Contributor: Anthea Amore { INGREDIENTS } 1 cup brazil nuts 2 cups sunflower seeds 1 tsp savoury yeast flakes 1/2 cup lemon juice 1/2 cup olive oil 1 tsp good salt 2 tsp mixed dried herbs 3 tsp tamari (gluten free soy sauce) 2 tsp apple cider vinegar (raw, if possible)   GARNISH 1 sprig each of rosemary, thyme and oregano olive oil black sesame seeds freshly cracked pepper { METHOD } Blend brazil nuts into a fine meal in your food
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MOROCCAN CARROT & GREEN OLIVE DIP { JUST 5 MINUTES IN THE KITCHEN AND YOU HAVE A BEAUTIFUL GLUTEN FREE AND VEGAN DIP READY TO SERVE } Contributor: Anthea Amore { INGREDIENTS } 1 cup diced carrots (approx. 1-2 medium-sized carrots) ½ cup pitted green olives ¼ cup mint leaves 1 teaspoon coriander seeds, crushed ¼ cup cold-pressed olive oil ½-1 green chilli, or to taste 1 small garlic clove ¼ cup lime juice 1 teaspoon quality salt ¼ cup cashews Extra crushed coriander seeds, for garnishing Crackers, dried or fresh fruit, crudités, to serve { METHOD } Place all
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