Smoothie Time

I truly believe in clean living and making sure you are fueling your body with goodness. Smoothies are a great way to inject vitamins and minerals into the body in order to increase wellness, energy and weight loss. 

Blending all the ingredients into a smoothie also makes it less work for your digestive system as the fibre is broken down which makes is easier for your system to digest. 

I found this amazing recipe through Sally Obermeder & Maha Koraiem's 'Super Green Smoothies' book (www.swiish.com.au). They call it 'The Fat Flush' smoothie which is good for detoxifying, antioxidant rich, immunity booster, digestion, energy booster and it also has the added bonus of being under 300 calories (1256 KJ) per serve. 

Here is what you will need: 

- 1/2 cup baby spinach

- 1/4 avocado, peeled and stone removed

- 1/2 Lebanese cucumber

- 1 cup chopped honey dew melon

- 1/2 frozen banana 

- 1 cup almond milk (unsweetened)

- sprinkle of cinnamon for serving (optional)

Place all ingredients into a blender and blend until smooth.

Handy Tip - I have pre cut portions of avacado, honey dew and banana and placed them into zip lock bags into the freezer to make it even quicker to make this smoothie during the week. The more frozen ingredients you use, the thicker your smoothie will be. 

This recipe not only tastes amazing but also allows you to be creative and add whatever else you want to it. Want more fibre to feel fuller for longer? Why not add your favourite protein powder of some LSA or Chia Seeds? Experimenting is half the fun! 

Enjoy! 

Not all things turn out as planned!

So I have been cooking for years, trying new things  and experimenting. Most of the time not knowing how something will turn out. When things don't turn out the way I had hoped, I get disappointed that I've wasted my time. But sometimes, with a little creativity, you can turn even the biggest of disasters into something surpringly great! And today was one of those days.

My mother and I have been wanting to try cooking a gluten free vanilla slice for a while. Who doesn't love a vanilla slice right? And it has been over four years since I've been able to indulge in one. We had all the delicious ingredients ready to go, instructions at hand and off we went! 

Step one, cook puff pastry in oven until crispy - sorted. Step two, combine cream and vanilla pods and heat to a simmer  then take off the heat - easy as, we've got this! Step 3, whisk egg yolks and castor sugar together until thick - check! Step 4, combine egg and sugar mixture with cream Mixture and put back onto the stove on medium heat and stir until thick - should be easy enough! UNLESS of course you didn't realize you were meant to let the cream mixture completely cool before combining with the egg mixture. EPIC FAIL! The hot cream ended up cooking the egg and it turned it's a lumpy mess. 

We realized we had made a huge mistake and that it was time to hang our heads in shame. We had failed this mission. But we did have plenty of giggles along the way and it's definitely a mistake we won't make again. 

Meanwhile, the gluten free pastry was cooked and anyone who has bought gluten free pastry knows it's not cheap to buy, so we weren't prepared to throw it out! 

Instead we smothered it with jam, heated it back up in the oven and served it with cream and icecream for dessert! The result?? Absolutely AMAZING!!! If you have not had pastry with jam and icecream, then you haven't lived!

So today I have learnt to not only let cream cool before adding egg yolk to it but that pastry with jam and icecream is not only a super quick and easy dessert to make (seriously, even Mr Teddy Bear could make it) but it is also beautifully delicious. So do yourself a favor and give it a go! 

My famous Greek lamb salad

 

Have you ever wanted to experience the exotic flavors of Greece but haven't quite ticked that off your bucket list? Are you short on time? Not very confident in the kitchen? Well look no further than this dish. It's not only super easy to make but it takes no time at all! And best of all, it will have your guests thinking you are some sort of Greek cooking god! 

Serves 2-3 

Ingredients:

- 100g spinach leaves

- 200g cherry tomatoes

- Danish feta

- 300/400g lamb leg steaks

- chat potatoes (roughly 10)

Dressing:

- 1 tablespoon olive oil

- 1 tablespoon lemon juice

- 1/2 teaspoon garlic

- 1 tablespoon liquid chili

- 1 tablespoon of liquid oregano or Italian herbs

Step 1

- heat oven up to 180 degrees (fan forced)

- place baking dish with a little olive oil into the oven to heat up

- once oven is ready, roll potatoes in oil and bake for 45 mins.

Step 2

- cut cherry tomatoes in half and place on bed of spinach on plates 

Step 3

- place all dressing ingredients into a bowl and mix together. Add more herbs if required to form a thick dressing

Step 4

- when the potatoes have 10 mins to go, fry the lamb steaks in a frying pan until cooked to desired preference. For lamb that is slightly pink on the inside, cook for roughly 4-5 mins each side on medium heat

Step 5

- once potatoes are done, place on top of spinach and tomatoes, slice lamb and add to plate and crumble feta on top. Drizzle with dressing.

The perfect starter to your next dinner party

Having people over for dinner and want to serve up a tasty starter that is easy and quick to put together, tastes great but won't ruin an appetite? 

I recently had the privilege of putting together a Mediterranean inspired degustation menu for a very special 30th birthday which consisted of a five course meal, so naturally I wanted the starter to be light, tasty and easy to put together. 

These bite sized toothpicks were the perfect starter and satisfied even the most fussiest of eaters. 

And the best part about these mouth watering canapés? They take less than 10 mins to put together, which in my case was perfect. 

All you need is some small toothpicks together with prosciutto, cherry tomatoes, bocconcini balls and some basil! It really is that easy. 

Want to get even more creative and add even more flavor to this dish? Try rolling the bocconcini balls in some pesto!! 

Bon appetit.

Pork fried rice served in lettuce cups

This super easy and quick meal will have your guests impressed and coming back for more.

Serves 4-6. Cooking time 15 mins

Ingredients

- 2 teaspoons of vegetable oil

- 500g pork mince

- 1 teaspoon garlic

- 2 teaspoons ginger

- 2 cups of chopped or frozen vegetables (carrots, zucchini, capsicum, broccoli, beans or peas)

- 1 cup cooked rice

- 3 tablespoons water

- combine 1/4 cup gluten free soy sauce and 3 tablespoons brown sugar

- lettuce leaves to serve

Step 1

- cook rice, set aside

Step 2

- heat oil in wok or large frying pan. Add mince and stir fry until browned

Step 3

- add garlic and ginger and stir fry for 1 minute

Step 4

- add vegetables and stir fry for 5 mins or until tender. Add rice, water, soy sauce and brown sugar and stir fry until all combined

Step 5

- divide mixture among lettuce leaves and serve. Salt and pepper to taste

Gluten & Onion free chicken & bacon risotto (+ mushrooms)

Are you sick of going out to restaurants and not being able to order a risotto due to an onion allergy (because we all know that most stock will have onion in it)? Well now you can have this delicious meal in the comfort of your own home. 

After a lot of research, I have managed to find beef and chicken stock cubes that are not only gluten free but onion and garlic free also. But please note, it is only the cubed version that is onion free as pictured above, the ready made powdered version contains onion! 

This isn't a dish you can whip up in 20 mins! It does take time. I would allow an hour from start to finish. 

Serves 6. 

Ingredients

- 500 grams chicken breast, diced (roughly 2 chicken breasts)

- 3 cups arborio rice

- 1/2 cup dry white wine

- 1 tsp garlic (disregard if you cannot tolerate garlic)

- 4 rashers bacon, chopped

- 4 cubes of Massel's chicken stock in 1 liter of boiled water

- 1/4 cup Parmesan 

- 1/4 cup fresh basil

- 10 mushrooms, chopped (optional)

- oil (vegetable or extra virgin olive oil)

- salt and pepper to taste

Step 1 

- Saute chicken in oil and garlic. Once cooked, set aside

Step 2 

- Saute bacon (+ mushrooms). Set aside

Step 3

- Place 4 chicken cubes in 1 liter of boiling water

Step 4

- Heat 2 tablespoons of oil in pan, cook rice for 3 mins

Step 5

- Add wine and reduce. Stir regularly

Step 6

- Add stock, one cup at a time until all absorbed

Step 7

- Add chicken, bacon (+ mushrooms), Parmesan, pepper and fresh basil. Stir. 

Add salt and pepper to taste. Serve and sprinkle with Parmesan.

Raw Orange & Blueberry Cheesecake

So has anyone else heard about the 'Raw Cheesecake' craze? Gluten free, dairy free, vegan friendly cheesecakes? With so many "Raw" cafes and the like opening up here there and everywhere, My mission was to to find a 'Raw Cheesecake' that is nice enough to serve to family and friends.  So I did a bit of research, played around with a few recipes and finally found the most delicious 'Raw Cheesecake' ever! Yep that's right, EVER!

Ingredients:

Crust

- 2 cups of raw nuts (I used mixed nuts)

- 1 cup of raisins

- pinch of salt

Orange Cheescake 

- 3 cups cashews

- 3/4 cup of fresh orange juice

- 1/2 cup of maple syrup

- 1/2 cup of melted coconut oil

- Juice of 1 lemon

- zest of all the oranges you have juiced 

- pinch of salt

Blueberry Layer

- 2 cups blueberries (I used frozen)

- 1/4 cup of the Orange cheesecake mixture

Preparation

To make the crust:

1. Process the nuts and raisins in a food processor until the nuts have become crumbs and the mixture becomes sticky. Press into bottom of of spring-form pan and put in the fridge.

To make the Orange cheesecake:

2. Blend all ingredients (except orange zest) in blender until smooth. Add in the orange zest with a spoon. Reserve 1/4 cup of this mixture for the blueberry topping. Pour the rest onto your crust and put in the freezer. 

To make the blueberry layer:

3. Blend the blueberries and the 1/4 cup cheesecake mixture in your food processor or blender until creamy. Spread this over your cheesecake and keep in the freezer or fridge overnight. 

I served it with shaved chocolate, but to keep it dairy free and vegan friendly, serve with sliced oranges. 

Original recipe is Courtesy of http://www.onegreenplanet.org/vegan-food/recipe-raw-orange-and-blueberry-cheesecake/

Be sure to check out their page for plenty more yummy recipes! 

Gluten Free Anzac Biscuits

These delicious gluten free Anzac Biscuits couldn't be any easier and they taste AMAZING!

What you will need:
- 125g butter, chopped
- 2 tablespoons of golden syrup
- 1 cup of gluten free self raising flour
- 1 cup quinoa flakes
- 1 cup desiccated coconut
- 1/2 cup flakes almonds
- 3/4 cup firmly packed brown sugar
- 2 tablespoons of hot water

Directions:
Step 1: Preheat oven to 160 degrees Celcius fan forced. Line 2 baking trays with baking paper

Step 2: Place chopped butter and golden syrup in a saucepan over medium heat. Cook, stirring for 4 or 4 mins, or until melted

Step 3: Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with  wooden spoon until well combined. Set aside for 5 mins.

Step 4: Roll the mixture into individual balls. Place on trays, 4cm apart. Flatten slightly with the back of a fork. Bake for 15 mins or until golden brown. When they come out of the oven they will be very soft. Don't fear, just let them cool down on the tray for 10 mins before transferring them to a wire rack to cool.

Delicious breakfast smoothie

- 1 cup almond milk

- 1 sliced banana

- a couple of sliced strawberries

- 1 tablespoon of chia seeds

- a handful of goji berries

Blend, pour and enjoy! With the benefits of the super foods chia and goji berries, this is a great way to kick start the day! You can also add protein powder to stay fuller for longer. 

No bake, gluten free Nutella cheesecake

 

Guilty pleasure alert! This recipe, inspired by Nigella Lawson, definitely isn't a healthy one, but I do believe everything is good in moderation. This cheesecake is definitely one to do for that next birthday or special occasion.

It's best to use a springform cake tin to make it easier to remove and serve.

Base Ingredients:

- 250g of Gluten Free biscuits 

- 75g unsalted butter, softened

Filling Ingredients:

- 1x 400g jar of Nutella at room temperature

- 100g chopped toasted hazelnuts

- 500g Philadelphia cream cheese, original (the light ones won't set properly)

- 60g icing sugar (sifted)

Directions:

Step 1: line the bottom and sides of the cake tin with baking paper (makes it easier to remove)

Step 2: blend the biscuits, the softened butter and approx. 25g of the hazelnuts in a food processor until it binds together. 

Step 3: press the base mixture into the cake tin, evenly with the back of a spoon.  Place in the fridge to chill.

Step 4: beat the cream cheese and icing sugar together and then add the jar of Nutella until well combined.

Step 5: place the cream cheese and Nutella mix into the cake tin over the biscuit base. 

Step 6: blend the hazelnuts in a food processor for a few seconds to dice them up. Then scatter across the top of the cake. 

Step 7: place in fridge to set. Cake is best when left overnight, but if time is not on your side, allow at least 4 hours. To serve, use a wet knife. 

Enjoy! 

The Delicious Green Blast

Want a quick way to get a good dose of essential vitamins and nutrients? This green blast is not only delicious but is also a super healthy snack.

Guide (when using a blender such as the NutriBullet):

• Fill half the cup with kale
• The fill the remainder of the cup with apple, celery, pineapple & Goji Berries
• Add some water and then blend

Yep, its THAT simple.