Toss together char grilled pieces of rockling (or any firm white fish), shredded green mango, green beans, cherry tomatoes, cashews, bean shoots, thai basil and coriander Dress with lime juice, tamarind, lots of chilli. Sprinkle with fried shallots and fresh red chili and you will be dancing in no time! Serious lip tingling delight 🙂 Continue reading Sarah’s take on the Chin Chin (Melbourne) Rockling Salad
This is kind of Biscotti or baked nut porridge 🙂 3 eggs 2 large ripe bananas Lemon or Orange zest and vanilla (bean or powder) Wiz together to make a batter Add 100 grams ground almonds Now you add whatever you like! I put walnuts, macadamias, pumpkin, sunflower, and sesame or whatever is in the cupboard. I have also added cranberries, blueberries and diced apples at times. I bake on grease proof paper in two long 1/2inch thick, kind of a Biscotti shape. Make the surface ruff with a fork and sprinkle sliced almonds on top. Bake at 160c for … Continue reading Bridging Foods Sensational Biscotti
Cook celery in a saucepan with olive oil till soft. Add spinach, mint and black pepper and a little stock or water. Blend – that’s it! Add tin tuna when heated for extra substance if feel to. And it doesn’t get much simpler than that!! Continue reading Simple Celery & Spinach Soup
Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry
I love making nori rolls as they are easy to take with me when I travel or for lunch at work. I fry thin omelets from eggs with some spices (such as turmeric, wasabi, black pepper, chili, Italian herbs or fresh herbs. You can also add a little garlic powder) and cut those in half. Place the half (cooled down) omelet on the nori sheet. Then on the middle of the omelet place your filling. Your filling can be whatever you like: salad, avocado, greens like watercress, sprouts, smoked salmon, tuna etc. I have even filled them with left over … Continue reading Carolien’s Nori Rolls
1 egg 1 3/4 tablespoons flax seed meal (ground flax/linseed) Water to loosen as needed Whisk egg add flax meal whisk again if too thick add splash of water – you are after a thick pancake batter not runny Heat few drops oil if frying pan medium heat add Pour enough mixture to coat bottom of frying pan – spread out with back of spoon to get it evenly distributed Aiming for a thick crepe or English pancake thickness Allow to cook until golden then flip over and cook on other side until egg is cooked through and golden both … Continue reading Rachel’s Grain Free Eggy Wraps
450g nut butter e.g almond, peanut or cashew, brazil nut etc (almond is our favourite) 1/2 to 3/4 cup honey depending on how sweet you like them 2 eggs 2 teaspoon baking powder Pre heat oven 180 deg C Mix together all ingredients Line a rectangular tray with grease proof paper Pour in brownie mixture Bake 15 – 20 mins so still a bit gooey in the centre Cool and cut into portions and enjoy No one would every guess they were gluten and dairy free Some variations for you to have fun with: Try 1/2 tahini and 1/2 almond … Continue reading Rachel’s Nut Butter Brownies
This is a mistake cake because I was making little pancakes and the mixture wasn’t forming or holding – so I lined a loaf tin with baking paper and filled it up with the mixture: 2 cups coconut flour 6 eggs 1 cup coconut water (or a little more, I can’t remember – just feel your way!) 3 teaspoons cinnamon Bake for 30-40 mins at 170oC till golden brown on top and when you skewer it comes out clean Gail thought that it was like an apple tea cake – so maybe next time I’ll try with fresh peeled apple … Continue reading Coconut Mistake Cake
(Adapted from Alain Coumont’s Communal Table) Fills 4 small bowls or glasses Apple compote Almond nut butter Honey Lemon juice 1 cinnamon stick or a sprinkle of ground cinnamon For the compote, core and peel 4 – 5 apples (about 600g), and then slice them finely. Add them to a solid pan with 3 tablespoons of water and the cinnamon, and put a tightly fitting lid on. Cook over a gentle heat for about 15 minutes until they have softened and become fluffy. Fork them up a bit, remove the cinnamon stick, and process/blend the apples along with the almond … Continue reading Apple Mousse & Almond Butter
2 cups almond flour/meal 2/3 cup coconut flour 2 tablespoons flax seeds 2 teaspoons cinnamon 3 apples grated 4 eggs 1/3 cup almond milk (add more If mixture is dry) 1/2 cup blueberries Gently mix all ingredients together and spoon into muffin tins and bake 20 – 24 min at 200oC Continue reading Blueberry & Apple Muffins
Healthy Cooking for Beginners - Heal Yourself With Food 