Discovering, gathering, shucking, preparing and devouring our own oysters from Tasmania’s pristine waters off the coast of Bruny Island will always remain a happy memory. In my experience you are either an oyster fan or you are not, and for those who enjoy oysters you’ll love these combinations.Read More
This is a basic healing food – a chicken bone broth, with vegetables and the pickings of meat from the carcasses. It is a meal in a bowl I often cook for those who need healing, particularly when they don’t feel like eating. Bringing warmth, comfort and nutrition, it is an immune boosting meal that is easy on the digestive system.Read More
Congee (in Asian cooking) is a broth or porridge made from rice. In China, it is traditionally a breakfast dish, a plain white rice congee, most often served with side dishes, sometimes a fried egg. My version, which was inspired by the delicious congee served daily at Bread and Circus Wholefood Canteen in Alexandria, NSW, incorporates, home-made organic chicken stock, slow cooked organic chicken and organic brown rice. Creating a deliciously wholesome, easy to digest, comfort food - best eaten anytime of the day or night!Read More
This is the simplest way to make potato gnocchi, without the need for the tedious process of passing the cooked potato through a sieve or mouli. Bake, peel and mash, then utilise the lightness of spelt flour to create fluffy dough which results in tender gnocchi pieces.Read More
DOUBLE CHOCOLATE AND QUINOA MUFFINS
These wholesome gluten-free muffins will deliver you double the chocolate taste, with the nourishment of quinoa flour, almond meal and natural yoghurt to sustain you. I like to make mine large, giving you six decent sized muffins, but they will work just as well smaller, giving you a dozen from this recipe.
makes 6 large or 12 medium
what you need
¾ cup (115g) rapadura sugar
1 tsp vanilla bean paste
1 cup (100g) almond meal
1 cup (120g) quinoa flour
2 tbsp cocoa
1 tsp gluten-free baking powder
½ cup (125ml) natural yoghurt
100g dark chocolate pieces
what you do
1. Preheat the oven to 180°C (160°C fan forced) and lightly grease 6 large (160ml) or 12 medium (80ml) muffin tins.
2. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs and vanilla bean paste and beat to combine. Add the remaining ingredients except the chocolate pieces and mix well.
3. Spoon the mixture evenly into prepared muffin tins. For larger muffins use a ½ cup measure per muffin, for smaller muffins a ¼ cup per muffin. Evenly disperse the dark choc pieces between all muffins, poking them into the top of the batter.
4. Bake large muffins for 30 minutes, or medium muffins for 20 minutes or until skewer comes out clean when inserted into the centre of the muffin. Lift out onto a wire rack to cool.
Note: It is doable and worthwhile to make your own almond meal. Process ¾ cup (100g) whole raw almonds to produce the required 1 cup of almond meal. Left over almond meal is best stored in the refrigerator in airtight glass jar.
Storage: To freeze muffins wrap in non-stick baking paper, then place into an airtight snap lock bag with the excess air expelled.
Recipe from Our Delicious Adventure – Recipes and Stories of Food and Travel
These fritters are a wholesome, high fibre, ‘all day breakfast’ dish, matched with a creamy, cleansing avocado and lime salsa, salty feta cheese and crunchy roasted almonds. Great as they are or, to add a hit of protein, dress them up with a soft poached egg and some crispy bacon.
A wonderful ‘all in one bowl’ recipe makes this light and moist banana loaf so simple. Add the dates for an extra hit of nutrient-rich sweetness if you like. Unbeatable served warm, or sliced and toasted the next day. It also freezes very well, in slices, making it perfect for the lunchbox or as an ‘on the go’ snack!