Green tea with lemon and coconut oil

Start your day with a warming tea that is satisfying, calming, alkalising and filling. An all natural drink that will help support your wellbeing, kick start your metabolism for the day and support the detox systems within your body. Not such an unusual flavour combination once you taste it and the inclusion of the coconut oil helps you to feel energised for hours. A great way to care and nourish your body at the start of a busy day. 

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Simple and quick to make on a busy day.

Ingredients:

A good quality green tea of your choice

Filtered Water

A fresh lemon

One teaspoon Organic Coconut Oil

Your favourite Mug

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Simple and natural ingredients

Fill your mug with freshly boiled filtered water. Place the tea bag in and let it sit for about 5 minutes. Remove the tea bag and add the juice of a small lemon and the coconut oil.

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Adding the lemon using my favourite kitchen gadget.

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Just a small teaspoon of coconut oil.

Gently stir the coconut oil into the drink.

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The coconut oil will slowly melt.

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Stir the drink gently with a spoon until the oil has melted. Sip slowly and enjoy. Once the drink is 2/3’s gone fill the mug with more hot water and enjoy another cup that will still be fragrant but not quite as strong.

This is a really soothing and lovely drink that will sustain you for many hours so you can enjoy a late breakfast and focus on doing other things when the mornings are so busy. Drink this tea mindfully and think about the goodness that is going into your body and plan the day ahead of you.

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Tangy lime and walnut dressing

A zesty dressing to add to your fresh and colourful salads. Quick to make using healthy ingredients. 

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Ingredients:

One small fresh lime (peeled)

A small handful of activated walnuts

Cold pressed olive oil

Organic apple cider vinegar (a dash)

Sea salt and black pepper (a pinch of each)

Method:

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Add all ingredients to a high speed blender and puree. Add enough olive oil so the dressing has quite a liquid consistency. Taste and add more salt and pepper as required. If you would like the dressing thinner just add more olive oil. Pour over your salad before serving and mix through.

 

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Add to your salad and mix through.

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Enjoy your lovely fresh salad.

Red Sweet Potato Chips

Crunchy, salty and sweet! Absolutely delicious baked red sweet potato chips. A gorgeous gluten free snack or side dish.

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Red sweet potatoes have a lovely flavour and when the skin is left on there is a lovely crunch and chewiness that adds to the texture.

They can be a bit more expensive than the orange sweet potatoes but if l buy the really large funny shaped ones they are often quite cheap.

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Wash the outside of the potato really well and then slice into chips with a sharp knife. I like to slice them length ways so the chips are really long. Place on a tray line with baking paper and drizzle with olive oil. Top with a generous sprinkle of sea salt. Place in a hot oven (200 degrees celcius) and bake until golden. You can turn them once while cooking if desired. Serve straight away and top with extra salt if desired.

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Enjoy your golden and delicious chips.

Potato and spinach bake

A delightful vegetable based main or side dish with a satisfying flavour. An easy meal option being both gluten and dairy free.2017-04-01 08.42.29

The way l measure my ingredients is somewhat random for a dish like this as the size of the potatoes and dish will vary. It really is up to you when mixing the ingredients to determine exact quantities so please use my ingredient amounts as a guide only.

Ingredients:

8 large free range eggs (beaten)

6 medium potatoes washed well with skin on (l like the red skinned ones)

2 cups of fresh spinach (roughly chopped)

One large onion or two smaller ones (Use half a leek as an alternative)

2 stalks of celery finely chopped

One handful of parsley finely chopped

Sea salt and black pepper to taste.

Method:

Roughly dice the potatoes into small squares and place into a pan with olive oil and the onion. Cook until the potato is just soft. Place all ingredients into a large bowl and gently mix. Pour into a largish baking dish and smooth out with the back of a spoon or spatula. Top with pumpkin seeds if desired.

Bake in a 180 degree celsius oven until golden.

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Colourful vegetable bake!

A delicious and hearty vegetable bake with layers of colour and flavour. Use your favourite root vegetables to create a meal or side dish that is both gluten and dairy free.

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Ingredients:

A range of root vegetables. I used potato, sweet potato and beetroot but also try parsnip, turnip or carrots as examples.

One large onion

One cup stock

Sea salt and black pepper

Other seasoning to suit your own tastes such as garlic, herbs or spices.

A baking dish. Glass or ceramic is ideal.

Method:

Slice all vegetables into thin slices. You can do this by hand or use a mandolin.

Peel the onion and finely slice.

Place the first layer of vegetables in the baking dish ie potato then sprinkle with some onion and seasoning. Continue with the layering using a different vegetable each time. When the final layer is complete add seasoning and add the stock to the dish.

Place in a 180 degrees celsius oven for 30 minutes with the dish covered with foil. Uncover and continue to bake until the top is a golden and crispy texture.

Use as a side dish or main. Enjoy!

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You can vary the size of this dish depending on the number of vegetables used and the size of the dish.

Roast Turkey with gluten free herb stuffing

The Christmas basics! A gorgeous turkey to share with the family. 

Once a year l go all out and make the most delicious turkey meal for the family. A special part of this celebration is a most gorgeous gluten free stuffing which everyone looks forward to. The leftovers are one of the highlights and an array of vegetable and salad dishes completes a most magnificent meal.

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The seasoning is bursting out of the turkey.

Buy the best quality turkey you can. I like to buy a free range or organic turkey and if frozen will need to defrost in the fridge for about four days. Wash it well before cooking including the cavity.

Seasoning:

One loaf of good quality gluten free bread.

A handful each of spring onion greens sliced, chopped walnuts, coconut flakes, herbs (parsley and mint).

The juice and zest of one lemon.

Pink rock salt and black pepper.

One generous tablespoon of coconut oil.

Filtered water (approximately 1/4 of a cup but use your judgement)

A handful of finely chopped nuts such as walnuts

One piece of celery finely chopped

Anything else you have which you think might add to the flavour.

Directions: Break up the bread into pieces and place into the food processor (chopping blade). Add all ingredients and process until looking well combined.

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Ready to go into the turkey

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You can also just break the bread up and mix it in a bowl if you don’t have a food processor.

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The turkey has been coated in olive oil and seasoned with sea salt and black pepper. I sit it on a rack with water underneath.

Spoon into the turkey cavity and pull the top of the turkey up to fit it all in.

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I use a baking dish with about 1 cm of water in the bottom. I then place the turkey on a wire rack and cover generously with foil. Place in a 180 degree celcius oven and it will cook the most evenly in a fan forced oven. Cook until golden and delicious which for me was about 5 hours for a 4.5 kg turkey. I like to remove the turkey once during cooking to baste and then remove when cooked and let sit fully covered for at least 30 minutes.

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Sensational

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I like to cook up lots of baked veggie dishes and salads and the best part is eating the leftovers the next day.

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Cold leftovers.

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This recipe uses a loaf of gluten free bread as the base for the stuffing. I rarely eat processed gluten free foods but this recipe benefits from having the bread as the base. You could make a Paleo bread but l am o.k having this as a once a year treat and the decision is entirely a personal one.

I hope you enjoyed a lovely Christmas and New Year with those closest to you.

The BIG salad!

What is a big salad? Why does it have to be big? How do l make a big salad? Do l need a big bowl? What would l put in a big salad? Will l be able to eat it all?

So many questions to address before we even start. 

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Fresh and colourful

Eating a wholefoods based diet is supported by food planning. For me this requires the preparation of a BIG salad usually twice a week. This enables me to have a fresh salad on hand at all times. Eating raw foods is wonderful for your overall health, supports satiety and digestion.

I usually base my salads on a green such as spinach or cabbage (either red or green). From there l just add my favourite ingredients. Some times it is more green than others, and then when l use beetroot as one example there is a colour explosion.

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Red cabbage and beetroot add to the colour in this salad.

Fresh herbs from the garden can add a lovely element to the salad. I like to use flat leaf parsley and sometimes mint. Some of my favourite vegetables are daikon, celery, carrot, fennel and capsicum. Try to use seasonal vegetables and the freshest ones possible so the salad keeps well.

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Almost a coleslaw

I have a really big bowl that l use to mix my salads. As the volume goes down after a day or so l transfer it to a smaller bowl or container. Sometimes l drain off the extra liquid at this step. The salad can be served at any meal and is so handy to have in the fridge.

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These colourful salads are enticing to the taste buds.

I often add nuts and seeds to the salads. Usually l choose walnuts, flaked almonds, pumpkin seeds or slivered almonds. I dress the salad with a mix of cold pressed olive oil, apple cider vinegar, lemon/lime juice, sea salt and black pepper. I mix it in a small glass and blend it with a hand mixer before adding it to the salad.

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The chewing required to eat these salads starts the digestive process.

Mostly the salads keep really well. After a few days if l have some leftover and l want a new salad l use the remainder in an omelette. It is a very economical way to meal prep. I also mostly use my food processor to make the salads but if it is greens based l will sometimes cut and grate the vegetables the old fashioned way. I find the cabbage is sliced beautifully in the food processor and it is so quick.

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Enjoy your salad as part of a balanced meal.

Experiment with your salads. How big the salad is will depend on the size of your family. I encourage you to eat as much salad as you can as part of a healthy and balanced diet. Buy seasonal and organic vegetables where possible and spend some time thinking about the ingredients that will work well together. It can take time to get used to eating salads. Chewing is important and the dressing can really make a difference to the flavour.

Eat well, Live well and Be well.