This is a fantastic pesto that can have several variations and can be morphed to suit your body and digestive system. Being made with seeds rather than nuts makes it much lighter and easier for some to digest. It is also high in antioxidants, phytonutrients and healthy fats from olive oil, seeds and herbs.

Ingredients:

You will need one to two large bunches of fresh Basil, keeping all the leaves and discarding the stems

about 1 cup of sunflower seeds and pumpkin (or pepita) seeds

olive oil

fresh garlic.

Method:

Roast the seeds and garlic lightly in a dry frying pan on high heat till slightly brown, set aside. In a hand held blending cup place the basil leaves and about 3 or 4 tablespoons of olive oil. Blend the leaves till they form an oily green and runny paste. Next you have to gauge the consistency and add the seeds - not too much at a time! Add 1-2 Tablespoons of the roasted seed and garlic mix at a time and blend with the green paste. Taste and check if the consistency is right for you or then add more olive oil or more seeds as needed. Be careful not to add too much seeds as it it will make the pesto into a seed or nut butter, and make sure you add enough olive oil to keep the pesto runny enough to be a dip. Place the pesto in a bowl and garnish with any leftover roasted seeds - pop it in the fridge and enjoy as a dip or side to a fish or meat dish, as a base for pizza, as a coating for fish or chicken...the combinations are endless! You can of course use coriander leaves or parsley leaves to change the flavour of the pesto, or make a combination of coriander, basil and parsley! And don't forget to play with adding other powdered herbs such as turmeric!

OK so this is a ridiculously simple recipe that takes little effort to make and yet is super nutritious, full of protein and fun for kids and adults alike. I was inspired by a gorgeous friend of mine who is a passionate nutrition student and works tirelessly in the kitchen inventing and trying out recipes. Thank you Alanna!

Apparently you can do this with flattened out chicken thigh fillets, but I happened to come across some chicken schnitzel breast fillets (raw and unprepared) so I used them instead.

Ingredients:

3-4 raw chicken breasts cut thin as if for schnitzelstomato pastevegetable toppings of your choice and optional shredded coconut cheese

Method:

Pre-heat the oven (200 degrees C) - I used grill and fan forced. Place the chicken pieces on a baking tray lined with baking paper. Top each piece with tomato paste, finely chopped veggies and shredded cheese. Sprinkle with herbs and pop in the oven for about 25 mins checking occasionally to make sure they don't burn. Serve as is or with a side of sweet potato shoe string fries. Enjoy!

This is a super simple recipe that most may well be familiar with. There is something about home made foods and beverages that is hard to beat. You know the ingredients down the the smallest detail and most importantly you can make it with love which feeds you back all the more. So here is a simple and quick Almond milk recipe to enjoy making and drinking or using as an ingredient in other recipes.

Fresh Almond milk typically lasts you about 3-4 day well refrigerated. You will need to use powerful food processor or Thermomix and you will need a nut milk bag or fine muslin cloth to strain the Almond pulp to obtain your milk.

Ingredients:

1 cup almonds (I like to use insecticide free almonds)

1 litre filtered water

1-2 dates (optional)

a nut milk bag

Method:

Soak the almonds and dates (de-seeded) in water over night or for 6 hours minimum. Drain the water out and rinse the almonds and dates before putting them in the food processor or Thermomix. Pour in 1 litre of fresh filtered water and blend the lot thoroughly on full speed till a fine Almond pulp is obtained and the water turns a nice thick creamy white. Pour the contents into a bowl through the nut milk bag or muslin cloth and squeeze the pulp to extract all the milk. Then transfer the milk to a container to store in the fridge, and enjoy as needed as a glass of milk or with one of our smoothie recipes

Here is another favourite of mine ...

Ingredients:

a bunch of kale (the frilly one is great for this recipe)some olive oilsome spices of your choice (such as garlic granules, sweet paprika, turmeric etc)

Method:

Pre-heat the oven to 180 degrees (alternatively you can use the grill). Meanwhile, devein the kale, shread into smaller pieces and toss in a bowl with some olive oil and the spices. Spread on a baking tray covered in aluminium foil or baking paper and bake for about 15-20 minutes giving the pieces a turn and toss a few times. Keep an eye on them so they do not burn. They should be nice and Krispy and crunchy and have an explosion of flavours from the spices that you sprinkled them with. Enjoy on their own or have as a side to your main meal.

Sweet potato is a starchy root that is a great substitute for conventional white potatoes. Sweet potatoes don't tend to spike blood sugar levels as much and can be a lovely side to your main meal especially if you are trying to give up regular potatoes. Just remember that sweet potatoes still have the 'sweetness' and hence the sugar effect and are best enjoyed on occasion and in small amounts. Here is a simple recipe for shoe string sweet potato fries - delicious and crunchy too!

Method:

To make, simply julienne the peeled sweet potatoes and lay them on a baking sheet in the oven at 180 degrees with a slight drizzle of olive oil and some herbs and bake till desired consistency- you can bake them till soft and squishy or till crunchy!

This is a simple custard recipe that is high in protein and fibre and is delicious and creamy whilst not taking very long to make. A winner for kids and adults that are looking for a porridge or pudding substitute that is more supportive to your body than our conventional custards. And the bonus is that it's also gluten and dairy free just like all our other recipes.

Ingredients:

1 cup almond or soy milk or coconut milk1/3rd cup chia seedsanother 1 cup almond or soy milk or coconut milk2 fresh eggsa pinch of cinnamon and a dash of nutmeg1/2 tsp vanilla powder and optional sweetener such as maple syrup (though you may find this is not needed!)

Method:

Firstly soak the chia seeds in the cup of non-dairy milk (or alternatively you can soak it in coconut water). Stir occasionally so the seeds absorb the fluid evenly. Whilst this is soaking, in a pot heat up the remaining 1 cup of non-dairy milk and add the spices. When this just starts to simmer add the 2 eggs (already gently whisked) and continue to whisk the warm milk and eggs for about 4-5 minutes whilst it thickens gradually. Then pour the soaked chia seeds into the custard mix and stir through evenly. You can add some maple syrup if you like though the custard is usually creamy enough to not warrant any sweetener. You can then sprinkle some frozen berries on top and finish it off with a dash of nutmeg. Enjoy warm. Leftovers can be stored in the fridge and heated up the next day.

For those of you looking to replace rice in your diet, here are a few ideas for making rice free sushis:

Ingredients:

You can use Amaranth seed or Quinoa seed and cook it up like rice. Or alternatively you can also make it with cauliflower 'rice'. Cauliflower rice is simply when you mince raw cauliflower till it resembles rice and then give it a gentle fry to soften it up slightly. When you have 2 cups of cooked Amaranth, Quinoa or Cauliflower Rice you are ready to make your sushis. 1- 2 Tbsp Macadamia butterRoasted Nori sheets (the sushi wraps)sushi filling - ingredients of your choice such as cucumber slivers, carrot slivers, mashed tuna with mayo - your imagination is your limit here!

Method:

Mix the macadamia butter with the Amaranth/quinoa or cauliflower rice well to make it more sticky (the Amaranth tends to be most sticky naturally and may not need much macadamia butter but the Quinoa and the cauliflower rice may need more 'stickiness' added to it. You can also use Tahini to increase the stickiness. Then spread this rice-free rice on the edge of the Nori sheet, place your fillings in the middle and roll it up, sealing the edge with some water (run a wet finger on the edge of the Nori sheet and press it shut). Using a sharp knife, slice the sushi roll up into bite sized pieces and serve up as a simple and nutritious snack or as a meal.

One of our favourites as a kiddies dinner - but also a great substitute for the usual starchy potato mash that some adults are trying to wean off! Potatoes and potato mash can spike blood sugar levels, contribute to insulin resistance, inflammation and fat deposits in the body. But this mash is made from Cauliflower and has a far more supportive effect on the body!

Ingredients:

We get beautiful lamb snags (sausages) from our local butcher, so we know the ingredients are clean and simple and then we BBQ them butterflied so they are crunchy on the outside but soft on the inside.

Mash Ingredients:

1/2 large cauliflower1-2 Tbsp Nuttelex or a dash of coconut cream (and a pinch of salt - optional)

Method:

Steam or boil the cauliflower till soft, place soft florets in food processor with the Nuttelex or coconut cream and purée till creamy.

Serve hot with 'bangers' also know as sausages.

Another great finger-food recipe which is great for breakfast, as a quick snack in the day or as a light main served with guacamole (mashed avocado) and a side salad. You can pre-make them and have them ready in the fridge to snack on over a day or two. You can change the type of grated vegetables to suit your diet - you can try adding grated beetroot, celery, fennel bulb, arame seaweed - the choices are endless. Here are ones I made with carrot and zucchini which are great in children's packed lunches.

Ingredients:

4-5 eggs1/2 cup grated carrot1 cup grated zucchini2-3 Tbsp coconut flour1 tsp flaxmeal1 tsp mixed dried herbs (parsley, chives, garlic powder ... etc).

Method:

Mix all ingredients thoroughly till even in consistency and ensure the shredded vegetables are well coated in the egg and coconut flour batter. Prepare a hot oiled skillet and fry as small pikelets. Allow the little fritters to cook about 70% before flipping them over to cook the other side. Serve hot or cold and consider a smooth guacamole (mashed avocado) to go with them. Enjoy!

This is a great pancake recipe which is flour free, refined sugar free (it's naturally sweetened with the bananas) and high in quality protein to support blood sugar levels. It's a great breakfast for kids as well as adults weaning off the classic western pancakes full of flour and sugar.

Ingredients:

3 eggs2 small ripe bananas1 heaped Tbsp vanilla pea protein powder. The vanilla pea protein powder is optional but thickens the mix a little. Alternatively you can use 1 flat tsp flaxmeal or leave them both out (though the mix will be more runny)

Method:

Blend all ingredients thoroughly till smooth and creamy, prepare a hot oiled skillet and fry as small pikelets. Allow the mini pancakes to cook about 70% before flipping them over to cook the other side. Serve hot and enjoy as finger food - goes well with the macadamia smoothie posted earlier. Enjoy!

This soup was a recipe that I was experimenting with for a client who is on a FODMAPs diet but can still eat a small amount of Broccoli. It's a beautiful and light soup and can be adjusted in ingredients as needed.

Ingredients:

500g green beans

1 medium head of Broccoli

1/2 brown onion OR 2-3 shallots

1 clove garlic

1 chilli (de-seeded) - garlic and chilli are optional depending on your tolerances

olive oil

water

spices (such as a mix of turmeric, cumin and black pepper or your favourite curry powder mix).

Method:

Dice up and fry the onions or shallots, garlic and chilli in the olive oil in a large soup pot. Then add the cleaned beans and chopped broccoli and spices and fry briefly. Add water (till just below the vegetables - (more water makes for a more liquid soup whilst less water makes for a more thicker soup) - then bring to the boil and turn down to a simmer. Cook for about 15 minutes or till veggies are tender. Purée till smooth and serve plain or with a can of tuna or sardines, or with a boiled egg.

So this is a funny recipe inspired by Pete Evans 'Meatza' recipe which is like a blend between a hamburger and a pizza. Because the pizza base is made of meat you essentially have a low carb version of pizza and it is of course grain free.

Ingredients:

4-500 g mince. Lamb is a good red meat that is easier to digest than beef however, feel free to use any mince as a base (pork, beef etc) - I have not tried chicken mince but I suspect it could dry out a bit as it is less fatty than the lamb1-2 egg yolksa blend of herbs and spices - I used turmeric, black pepper, parsley, garlic , oregano and basilYou can also chop up 1/4 of an onion

Method:

Mix all the above ingredients together well. Prepare a baking tray with baking paper and flatten the mince mix with your hands till about 5mm thick then cook in a heated oven (230 degrees) for 5-10 mins till browned and cooked through. Pull it out and drain the excess juices from the meat, then add you toppings - some tomato sauce or paste as a base followed by grated zucchini and chopped capsicum or cherry tomatoes or what ever your choice of vegetables. Put it back in the oven for another 5-10 mins to brown it up. Then serve with mashed avocado and a side salad.

This is a fun and quick smoothie to make which is quite filling with the nuts and seeds in it.

Ingredients:

a small handful of macadamia nutsone frozen banana (or you can replace this with 1/2 a ripe avocado for less sweetness)1 cup homemade almond milk or coconut water if preferred1 Tbsp Flaxmeala dash of nutmega dash of Vanilla powder and a dash of cinnamon (optional)You can keep it plain or add half a cup frozen berries to make it nice and pink or purpleYou can also add a scoop of pea protein powder to it if you like.

Method:

Blend the ingredients and enjoy immediately. This is a great one for kids as a snack or desert. Great to spunk it up with an aluminium foil cover over the glass - there's just something fun about punching that straw through with a pop followed by the slurp.

A very simple but delicious side or base to a meal - one of my 'oldies' but still favourites, and because the spices can be varied it can taste very different each time.

Ingredients:

2-3 broccoli heads cut into florets and stems chopped into bite sized pricesolive oilyour favourite spices

Method:

Place the broccoli pieces on a roasting tray covered in aluminium and give them a vey light drizzle with olive oil and sprinkle your favourite spices (turmeric powder, garlic powder and Sumac as one variation, OR Mediterranean spices with chilli as another variation) and then roast in the oven covered with a piece of aluminium foil till soft. It is ready to eat, OR you can then remove the foil and cook it under the grill till slightly browned and crisp on the edges and soft on the inside. I cooked it in a fan forced oven with the grill option for about 1/2 hour or just over at 180 degrees. But as all ovens are a little different, play with it and keep and eye on it so it does not burn! Enjoy.

Ingredients:

1 bunch kale, deveined3 medium sized beetroots, peeled and choppeda mix of spices (blend of turmeric, black pepper, parsley and cumin)some olive oil.

Method:

I used my Thermomix to mince the kale and the beets till quite fine. But you can use a good quality food processor or grate the beets by hand and chop the kale very fine. Once minced just add the spices and the olive oil, place on a roasting tray lined with aluminium foil, spreading the mince out evenly and not too thick to minimise cooking time. You can then either cook it under the grill or set your oven at 180 degrees Celsius and roast for about 45 mins or till cooked well. This dish shrinks in size quite fast as it cooks, so what seemed like a huge amount actually is not that much in the end. I love it as a side dish but also as a cold leftover to sprinkle on salads and other dishes.

This is a rice-free 'sushi' recipe and was a spontaneous invention that I found out apparently is actually served at some restaurants too!

You will need to barbecue or fry fresh salmon fillets till the skin is crispy. Then you carefully remove the skin by peeling it off. You can cut the skin into little strips and fill with veggies of your choice - I used avocado with snow pea sprouts and a sprinkled it with black sesame seeds. You could have this as an appetiser and then enjoy the salmon with steamed broccolini, or just enjoy the salmons skin sushis as a light meal.

Broccoli Mince Cooked. This is a super simple and quick to make recipe that is far easier to digest than raw broccoli mince, hence far more tummy friendly for most people.

Ingredients:

You just need 2 broccoli heads, olive oil and...yes I did it again: I used the Vitality spice mix (of course you can use any curry mix you like or a combo or other dried herbs and spices - the combinations are endless).

Method:

You will need to mince the broccoli heads (leave out the stems if you like for a 'cleaner' look to the mince) - mince them with your food processor until about the size of rice grains, and then just heat a frying pan with olive oil and fry the mince with spices till soft and fragrant. Serve warm as a side with some fish, chicken or meat or use as a base in replacement of rice dishes. You could call this dish broccoli-rice as it is a copy if a Cauliflower-rice dish I have seen (minced cooked cauliflower). Enjoy!

This is one of my favourite winter warmers, so for those of you in the southern hemisphere mark this off for your colder months to come, and for those of you in the northern hemisphere, enjoy now! I am a happy owner of a thermomix (TM) so I cook this soup in my TM, but it is super easy to do on a stove top pot too, so long as you have a good food processor to puree it at the end.

Ingredients:

5 shallots/spring onion (chopped)1 large red chilli (deseeded and chopped)1 large clove of garlic (chopped)1 large fennel bulb (core removed and stalks removed, chopped)1 large head of broccoli (chopped, including stem)1 small handful of arame sea weed (you can use other sea weeds but arame has a mild flavour and is a great one to start off with when learning to use sea weeds)1 tsp Turmeric1/4 tsp of black pepper1/4 tsp powdered dong quai root (optional)1/4 tsp cumin powder1/4 tsp coriander powder1/2 tsp parsleyOlive oilWater (enough to almost cover the veggies)

Method:

Simply sauté the shallots/spring onion, chilli, garlic and fennel with the spices in olive oil for 5 minutes. Add the broccoli pieces and sea weed and briefly sauté again for 1 minute. Then top up with water to the level of the veggies. You can use less water for a thicker soup. Bring to the boil and boil and reduce to a simmer for 15 minutes. Then puree till smooth and creamy. I love to serve this up with seed crackers, slices of avocado and smoked salmon on the side. Variations to this are always welcome - it is important to adjust recipes so they suit what your needs are!

Oh yes, most of us have heard of the term ‘The Silly Season’ – in other words Christmas and its associated frenzy of gift buying and spending, cooking loads of foods and eating more than our share – all the madness that many manifest around us or we can get sucked into.

Hence it is not called the ‘Silly Season’ for no reason! How many times do we feel a little silly afterwards when we look back and realise the choices that we made that were not really that wise – choices that did not really support us and that we may regret afterwards…sound familiar? And I am not only talking about the excess drinking, or eating that can happen, but above all the missed opportunities of quality time with loved ones, the rest and recharge of our body and mind, the joy and laughter and vitality that is our natural way of being.

Well it does not have to be that way this time around. And the good thing is that if we ‘mess up’ by not getting it quite right this time around, it does not matter as we will have another go next year again!

So here are some simple tips to consider how to support yourself this Christmas and End of Year:

DON’T DRINK ALCOHOL. Consider that you have the option to NOT drink alcohol. In our current society that consumes so much alcohol, we sometimes forget that it is an option to NOT drink, and that this is OK too.DRINK WISELY. And of course if you are going to drink, make sure you stay hydrated with water as alcohol depletes you of water, minerals and vitamins. Have a glass of water between your alcoholic drinks, try to minimize them, and ensure the next day is kept as a recovery day to nurture and recover your losses, heal the liver and organs. B vitamins are key, as is more water to flush out the toxins.EAT WISELY. Don’t make yourself into a Christmas stuffing! It’s tempting to over-eat when there is so much good food around and you are distracted by the company and the conversations. Remember to load up on vegetables to get your greens and fibre in first, and enjoy the other foods in moderation especially the deserts. Choose healthier versions of deserts where possible such as a fruit salad or some of our healthy low sugar treats from our Website – such as nut butter brownies, Banana Carob muffins, or coconut carob cake.KEEP THINGS SIMPLE AND DON’T STRESS. Do your best to not stress by sticking to simple and practical and doable goals. Involve others in your decision making and delegate jobs so that one person alone is not responsible for the whole Christmas cook up and preparation. Have fun when you are preparing things as it is the genuine quality and care of the preparation that really determines the quality of the final outcome – if you are having fun in the making, the final product will be full of joy. CONNECT AND ENJOY YOUR LOVED ONES – Christmas time is really an opportunity to connect with those around us and express our appreciation and our love. This does not have to be through giving gifts, but more with the way we are with those we care about so that we are expressing our love and care through our actions. And we have all heard how actions do speak louder than words.

The list could go on. Now many of these points might appear basic and ones we have heard before, but as they say, we do learn from repetition! So keep it simple, have fun and listen to what your whole body is up for in terms of foods and drinks and activities so that you can greet the new year by having laid a solid foundation to live and grow with.

Ingredients:

1-2 Fennel bulbsOlive oilSpices of your choice eg. Persian spices or Merguez spices from L’Alchimiste or a mix of your own favorite spices. ¼ - ½ cup water

Method: Slice the fennel bulb in half and remove the hard core and discard. With the rest of the fennel bulb, slice it up into 5mm slices. Heat up a frying pan on high with some olive oil and spices. Then add the sliced fennel pieces and toss them in the pan till slightly browned on the edges. Turn down the heat slightly and add ¼ cup water to the pan and continue to toss for a little longer. If you prefer your fennel slices to be slightly crunchy, you can pull them off the heat earlier and serve them up. But if you prefer to have your fennel softer you can continue to cook them a little longer adding small amounts of water to braise them slightly to soften them.

Serve up as a side to any meal such as a cooked breakfast with bacon and scrambled eggs, or as part of dinner vegetables.

A quick and easy meal to make and have as finger food or as a main. You can of course use any mince such as lamb or chicken or beef. Sometimes I like to prep foods in the morning so that when I come home I can just do the cooking and it cuts back on time and makes things that much smoother or easier to do. So I might prep the mince ingredients, mix it all together and then pop it in the fridge to wait for my return home from work. Then on coming home I just need to heat the oven and as it is heating up I roll up the balls and lay them on a baking tray and pop them in the oven to cook whilst I have a shower and get into my PJs! Voilà!

Ingredients:

500 g turkey mince¼ brown onion chopped super finespices to delight your palate (I used L’Alchimiste Merguez spices with Cumin, Turmeric, Fennel, Peppermint, Hawthorn Berry, Chilli and Black Pepper)A dash of olive oil

Method: Mix all the ingredients thoroughly in a bowl and form into balls with both hands. Lay the balls out on a baking tray covered in baking paper and place in a preheated oven (175 degrees Ceclius) and bake for about 20 minutes or longer depending on your oven efficiency. Watch out to not overcook them as you want the meat balls to be slightly moist on the inside

This roasted chicken recipe is only limited by the spices in your cupboard or by your imagination. We had a family Sunday and decided to roast 2 chickens to test out our new rotisserie set up – this was so much fun and so delicious…definitely to be recommended. Except we had a minor disaster at the end as the chickens were so tenderised by the cooking process that one of them fell off the rotisserie stick and collapsed onto the vegetable bed!

Ingredients:

1-2 raw whole chickensSpices of your choice – we used turmeric, smoked paprika, oregano and black pepperOlive oilMixed vegetables to roast underneath the cooking meat

Method:

Clean and cut up your desired vegetables and place them on a large baking tray lined with foil. Rub the chickens with a small amount of olive oil and spices and place on the rotisserie sticks. Heat in the oven on a rotisserie setting (if you have one) at 165 degrees celsius for about 1.5 hours. Cooking time will vary depending on your oven type and strength so don’t be in a hurry and just allow yourself the space to have it cooked through. Once cooked your whole meal is all ready to be served up and enjoyed with a side salad.

This is a light and lovely desert to finish off any meal with a gourmet twist. Super simple and quick to make with health ingredients to top everything off. Originally shared by a family friend, it has now been adopted in our family as a favourite!

Ingredients:

2 punnets of strawberries½ cup flaked almonds

Method:

Remove green ends off the strawberries and set aside in a blender. Use a large frying pan heated up well to toast the flaked almonds lightly so they are very slightly tanned. Set a small amount of flaked almonds on the side for garnish and the rest of the toasted flaked almonds can be placed in the blender with the strawberries. Blend the lot together briefly on high speed till smooth and creamy, then pour into small bowls and garnish with the remaining toasted flaked almonds and serve immediately.

Falafels are one of the quickest and simplest and yummiest recipes to make. I was a little short on time so ended up using the Organ gluten free falafel mi

x (which has very simple and clean ingredients), but you can make them out of chickpea flour blended with some herbs and spices (such as dried parsley and powdered turmeric) and some salt as optional flavouring. This was simply mixed in with water, allowed to sit for about 15 mins to absorb the water and then cooked

in dollops in very hot sunflower oil.

Ingredients:

1 packet Organ Falafel mix OR 200g chickpea flower (plus spices of your choice)approximately 170mls WaterSunflower oil

Method:

Mix the chickpea flour with the spices (unless using the packet mix) and then mix this in with the water and let sit for 15 minutes stirring occasionally to ensure it is evenly soaking the water. Adding too much water makes the dough into a paste and not adding enough water can make the falafels taste dry – so take the time to measure just the right amount of water to your mix. Take a pot and fill it with sunflower oil to about 5-6cm depth. Heat well and always take care with hot oil. Spoon out 4 cm thick dollops of the chickpea dough and drop them into the hot oil allowing them to sizzle and cook for a few minutes. Pull out with tongs or a strainer spoon when slightly browned but not overcooked. Leave to dry out on a tray with paper towels underneath to soak up the excess oil drops. Enjoy as a finger food with some homemade hummus or add to a salad wrap for a vegetarian meal.

This is another super simple grilled fish recipe which is super flavoursome and quick to make. I am lucky to have a husband that loves fishing and so when he comes home with a catch, I never know what to expect in terms of the type of fish, but I know we will cook up a feast - be it an soft flesh fish that goes well as a whole cooked fish in the oven or a more firm fish that can be cooked on the barbecue or on the skillet. This week he caught some Flathead - an Australian white fish that has a lovely firm texture and responds well to a skillet!

Ingredients:

Flat head (or other white firm fish cut into medium sized pieces)Olive oilSpices - I used L'Alchimiste Persian Blend Spices, but you can use any mix that takes your imagination!

Method:

Heat up the skillet to a high temperature (I like to use a 'grilling' skillet to give the black lines across the fish flesh), drizzle briefly with just enough olive oil so the fish will not stick to the pan. Roll the fish in your favourite spices and fry up on the pan on both sides till cooked through. Make sure you do not overcook fish as it can go very dry. Best to use a hot pan and cook it in high heat for a short time (this keeps the flesh nice and moist on the inside and firm on the outside). Enjoy with some steamed greens, a salad and some home made Aioli sauce!

Some of my clients have been asking me for vegetarian deserts made with tofu as they are not so familiar how to cook with it, so here is one that is a little indulgent dare I say...trial it out and enjoy the flavours as well as the nutrients as it is rich in protein. You can serve it up as a simple mousse on its own or better yet, sprinkle it with some of the nut granola from the delicious nut granola recipe ... or wait for it... if you are up for the full festivity you can make the nut granola base and top it with the carob tofu mousse complete with Orange zest decorations.

Ingredients:

1 packet silken tofu (about 300g)6 tsp maple syrup3 Tbsp Carob powder1 tsp simply organic orange flavour (orange oil in sunflower oil base) or 1 Tbsp fresh orange zest

Method:

Blend all the ingredients together in a food processor till smooth and creamy. Place in little desert dishes and refrigerate for 20 mins before serving. Remember you can serve it up as is or add some nut granola sprinkle to go on top. In the picture below we have sprinkled the tofu mousse with carob powder and added some cumquats as decoration. 🍋

Ingredients:

Olive oilSpices of your choice such as L’Alchimiste Bouillabaisse spices or you can use simple white pepper and lemongrass powder and a pinch of chilli flakesLemon slices (optional)

Method:

Get the oven heating at 230 degrees celsius. Lay out 1-2 pieces of aluminium foil about 40cm x 40cm size on an oven tray. Cut a slightly smaller size piece of baking paper and lay it inside the aluminium foil piece. Place the fish pieces on top of the baking paper, drizzle with oil and spices. You can garnish with lemon slices if you like. Wrap up the foil around the fish so that it is a sealed package, and place in the oven (note – the oven does not have to be pre-heated for the fish to go in, if you have not had the time to do so yet, just put the heat on and place the fish in). Bake in the oven for about 20-30 mins. Everyone’s oven is different - the total time depends on if your oven was pre-heated or not and how efficient your oven is (and if you place it on fan forced or not etc). Check your fish but you want it well cooked on the inside but not dried out! Enjoy with a side of green vegetables and fresh sea weed salad and remember to drizzle the juices from the fish on your meal too!

A super old but favourite hummus recipe which is dairy free. Now we all know that hummus is made of chickpeas which can make some people put put around (wasn't me!? And if you have a dog around that is a convenient scape goat) 😲... in which case we really should be avoiding them. So stay tuned for a paleo style hummus to be posted soon! But this is still a quick and easy recipe to make and kids love it with falafels or veggie sticks!

Ingredients:

1 can of chickpeas drained and rinsed 1 fresh garlic minced1 Tbsp Olive oil1-2 Tbsp tahini (sesame seed paste) Juice from 1/2 lemon1/4-1/3 cup filtered water if needed to make the paste less sticky! Some smoked paprika powder to garnish.

Method:

Mix all ingredients (except the smoked paprika) together with a hand held blender stick or in a food processor until smooth and creamy. Add small amounts of water if needed to make the paste less sticky. Place in a bowl and garnish with smoked paprika and a dash of olive oil and serve up as a side to a meal or with falafels.

These roasted and toasted macadamia nuts are a delightful snack and super quick to make.

Ingredients:

Raw macadamia nuts 200gMerguez spices from L'Alchimiste (or a mix of your own favourite spices) about 1/2 tspGarlic powder (optional) about 1/4 tspOlive oil (a dash or two) - about 1 Tbsp

Method:

Heat up the olive oil and spices in a frying pan. When nice and hot throw in the macadamia nuts and keep tossing them over the heat until nice and slightly browned but not burned - takes about 4-5 minutes. Take off the heat and allow to cool before enjoying. Store them in the fridge to keep them fresh and crunchy! Enjoy!

When you have a husband who fishes lots, you get the joy of having the fridge sporadically full of LOTS of fresh fish. What I love to do then is to make fish cakes and stock up the freezer so they are ready to whip out and fry up in a flash. So make sure you prepare a decent amount and freeze a portion of them before cooking for enjoying later on!

Ingredients: (vary depending on what you like and have available):

Fish fillets (skinned and boned) - I did not measure out the amount!Turmeric pasteBlack pepperGarlic powderDash or two of olive oilDash of fish sauce

Method:

Place fish fillets in a food processor and blend till minced fine. Add herbs and spices and onion in the food processor and blend together with the fish briefly. Form little patties by spooning out the fish and spice mix. Coat gently in white or black sesame seeds, and then fry up on a hot pan briefly till cooked through. Serve up immediately with a side salad or cooked vegetables and a home made aioli sauce! For Freezing: Any raw left over fish and spice mix can be formed into little patties and coated with seeds and then placed in a small zip lock bag next to each other (or separated by a sheet of baking paper). These can then be pulled out, thawed out and fried as needed.

This is a lovely refreshing herb salad with plenty of flavours and uplifting fresh mint. It is quick and easy to make and is a great side or as a main with some protein added to it.

Ingredients:

ShallotsLebanese CucumbersFresh Mint leavesFresh Parsley leavesFresh Coriander leavesLarge Red Chillies

Method:

Chop up the ingredients into fine pieces in desired amounts and mix together. You can use the Bouillabaisse Spice mix from L'Alchimiste mixed in with olive oil and sesame seeds as a dressing or just use simple toasted sesame seed oil drizzled on top. Enjoy each refreshing mouthful!

This is a super simple stir fry of greens as inspired by some beautiful meals from the Belle Central cafe in Ballina.

Ingredients:

2 Bunches of broccolini1 bunch Kale1 large red chilliOlive oilSpices of your choice

Method:

De-vein the kale and shred up the leaves, discarding the stems. Slice up the brocollini lengthwise into semi-bite-size pieces. De seed the chilli and chop up finely. Heat up a wok pan with some olive oil. Fry the broccolini in the oil tossing them frequently, then add the kale and allow to cook till softened, then just before it is done add in the chilli pieces and toss and cook through briefly. Serve as is or with your favourite fish or meat on the side.

Asparagus is a low carb veg that is classically steamed and served up with aioli and fish, but in this recipe we give the asparagus a grilled look and flavour.

Ingredients:

Asparagus bunches, hard ends trimmed offOlive oil

Method:

Heat up a heavy based grilling skillet or frying pan, add the olive oil and heat up briefly before adding the asparagus. You can turn down the heat slightly and then fry the asparagus till slightly softened. Note: you can also BBQ asparagus or cook them in the oven under the grill - these are all fun ways of preparing them giving them different flavours simply from the cooking methods. Enjoy as a side to your main meal.

A favorite for birthday parties...and coconut flour is a flour that does not tend to spike blood sugar levels so is better than your gluten free flours when it comes to weaning out of using flours in general. It is quick and simple to make and full of protein from the eggs too. Make sure your coconut oil is nice and liquid when using it in this recipe! And enjoy with a side of whipped coconut cream if you like!

Ingredients:

2/3 cup coconut flour1.2 cup carob powder1/2 tsp baking soda6 eggs1/2 cup coconut oil1/2-3/4 cup maple syrup1/2 cup water1 tsp vanilla powder

Method: Pre-heat the oven to 180 degrees Celsius. Prepare a large cake tin by lining it with baking paper. Combine all dry ingredients and set them aside. And then in a mixer whisk the eggs, add the coconut oil (you may need to heat the oil up if it is not liquid), maple syrup and water till well combined. Add the dry ingredients to the wet ingredients and mix on low speed until well blended together. Scrape down the sides and then blend on high for about 1 minute so the mixture is light and fluffy. Pour into the cake mould and bake for 45 minutes or till a knife pushed into the centre comes out clean. You can make muffins out of this if you prefer, in which case you can cook it for a shorter period of time (about 20-25 mins depending on your oven). Enjoy!

This is a twist on an earlier recipe of Banana Bread... Essentially the recipe is the same, but has carob added to it to give it a more chocolate like look and taste and instead of a cake, it is made into muffins.

Ingredients:

2 medium size or 3 small bananas2 large or 3 small eggs 1/4 cup of maple syrup or honey (optional)1&1/2 cups of Almond meal1&1/2 tsp baking powderdash of vanilla powder 3 Tbsp Carob powder

Method: Preheat oven to 180 degrees Celsius. Mix dry ingredients and set aside in a bowl. Blend the bananas, eggs and sweetener if using till smooth and creamy. Then pour the creamy batter into the bowl with the dry ingredients and mix together thoroughly. Line a baking tray with muffin moulds and pour the batter in. Bake in the hot oven for 20-25 mins or till cooked enough so that a knife inserted in the muffins comes out clean. Set aside to cool - then serve up as is, or serve with a side of custard.

Such a simple recipe to do and you can also do this with chicken if you prefer. Sometimes we get used to the convenience of buying frozen crumbed fish and chicken for kids meals, but though it is quick and easy to make, the ingredients are never as healthy and supportive as the home made deal. Pre-made foods are often high in sugar and salt content and also high in pro-inflammatory oils that contribute to the development of various inflammatory pathways and hence illness and disease. Once you have all the ingredients ready it does not take that long to prepare, and you and your kids will appreciate the effort and whenever we do this, the foods actually feed you right back - an amazing experience to have, and a great way to involve the whole family in the cooking process.

Ingredients:

Fish cut into fingers - use a firm white fish flesh that will not break down or crumble in the cooing processGluten free crumbsGluten free all purpose flour2 eggs

Method:

Place the eggs in one bowl and whisk them well. Place the gluten free all purpose flour in another bowl. Place the gluten free crumbs in another bowl ready for use. Prepare a large skillet (frying pan) by pouring in about 1cm of Sunflower oil and then heating it up thoroughly (be very careful to not burn yourself). Take each fish piece and and roll it in the gluten free flour first and then dunk it completely in the whisked eggs so it is covered, and finally roll it in the gluten free crumbs (you can use hands or tongs for this) before dropping it onto the hot skillet for frying. allow to cook for a few minutes (cooking time will vary depending on the size of the fish pieces). Once cooked through, pull out of the frying pan and place the piece to drain off any excess oil on a rack with paper towels. Then serve it up - enjoy with some vegetables and a home made Aioli dipping sauce!

Ever wondered how to get that nice crispy outside of the fish but then the tender and moist inside? Well here is a fried fish recipe that delivers this texture and amazing taste - inspired from a Vietnamese dish by a dear friend of mine. We all know that deep frying is not the most healthy way to eat our foods, however, when done with the right and fresh oils and only consumed on occasion, it is something to still enjoy. This recipe also fries the fish only very briefly and you can use coconut oil or sunflower oil (the latter being less healthy but a lot cheaper). Also no need to use too much oil in the process - as you can do this in a wok to allow the surface area for frying several pieces at once. But do be careful as hot oil can burn badly - so handle with care and be present with you cooking at all times!

Ingredients:

Cooking oil - Sunflower or Coconut oilSpices of your choice (I use the L'Alchimiste Persian spice blend or the L'Alchimiste Merguez spice blend)Fresh fish (firm flesh that does not crumble - you can try white or pink fish such as flat head, snapper etc or even try with salmon)

Method:

Cut up the fish into finger size pieces and roll in your preferred spices. Heat up the oil in a wok/pan till very hot but not boiling. Drop the fish pieces into the oil and allow to sizzle for a minute or two before pulling out to drip dry on a paper towel. Check to see if they are cooked through and you will get an idea of how long to cook the pieces (cooking time varies depending on the heat of the oil, the size of the pieces and the type of fish flesh). Then serve up immediately with home made sea weed salad and home made chilli and pesto sauces and a twist of lime of lemon. Mouth-wateringly yummy!

This is a quick recipe to make a home made version of slushy style ice-cream which is gluten free, dairy free and super yummy and refreshing. You need a little bit of planning ahead in order to freeze some of the ingredients, but other than that it is super quick and easy to make. Blitzed up in minutes!

Ingredients:

250-500mls Coconut water - frozen in ice cube trays!3-4 Tbsp coconut creama small dash of Maple SyrupOptional: a drop or two of Lemon essential oil

Method:

In a food processor blitz up the ingredients until a smooth slushy consistency is achieved and serve immediately in small bowls or in slushy cups and a straw!

This is one of my all time favourite recipes, a basic burger made with lamb and shredded beetroot! A gorgeous play with the taste buds and full of nutrients to boost and build the blood and your body.

Ingredients:

500g Lamb mince1 brown onion - diced (optional for those who are on a FODMAPS DIET as you can use other herbs instead)1 cup fresh Parsley, chopped1/2 raw beetroot, grateda combination of spices such as Turmeric, black pepper, garlic powder (garlic - optional again for those on FODMAPs) 1-2 tspsa dash of olive oil

Method:

Combine all ingredients in a bowl and mix thoroughly with your hands to combine them well. Form patties (they can be thick or thin depending on your liking). Simply heat up the BBQ and fry the patties till cooked through (the time will vary depending on whether they are large and thick or small and thin they are - so keep checking them). Then you can serve them up as is with a side salad or wrap them up in a lettuce leaf to have as a bun-less burger! Yummy...Enjoy!

This is a recipe that is very similar to the nut butter brownie recipe posted last week. Once again it is a it simple and quick recipe and is a healthier version of a sweet treat - if you are going to go for some sweet treats this one is also gluten free, dairy free, grain free, refined sugar free and full of protein. The biscuits can come out soft or hard depending on how long you cook them so it depends on what you prefer!

Ingredients:

250g almond butter (can use Macro Almond butter from Woolworths or NOURISH, next to L'Alchimiste Apothecary and Clinic in Ballina) carries an amazing fresh Almond butter too)2 eggs1/3-1/2 cup honey or Rice Malt syrup (or less if you prefer)1 1/2 tsp Baking soda

Method:

Heat oven to 180 degrees celsius. Mix all ingredients together in a bowl leaving the baking powder as the last ingredient then add it and mix through thoroughly. Spread a piece of baking paper on a baking tray and using 2 teaspoons, scoop some dough dollops onto the tray leaving some space between the dollops as they will spread and fluff out in the heat of the oven. Pop the tray in the oven to bake the biscuits for 12-15 mins (or till a knife comes out clean) - if you overcook them then the centre will go more dry (which you may prefer) and then they will be more crunchy biscuits. Otherwise if you pull them out earlier, they will be more fluffy and soft in the centre. You can freeze part of the batch to pull out for a special occasion, or have them as snacks or desert.

This is a ridiculously easy recipe that is surprisingly healthy in its ingredients. And hence it is one of those recipes that is a healthier version of a sweet treat - if you are going to go for some sweet treats at least this one is gluten free, dairy free, grain free, refined sugar free and full of protein and yet scrumptiously delicious with a sticky soft centre and a crisp top. It is sadly not Glutton free though! 🤔

Ingredients:

250g almond butter (can use Macro Almond butter from Woolworths or NOURISH, next to L'Alchimiste Apothecary and Clinic in Ballina) carries an amazing fresh Almond butter too)2 eggs1/3-1/2 cup honey or Rice Malt syrup (or less if you prefer)3 Tbsp Carob powder1 1/2 tsp Baking soda

Method:

Heat oven to 180 degrees celsius. Mix all ingredients together in a bowl leaving the baking powder as the last ingredient then add it and mix through thoroughly. Place the sticky brownie dough into a baking mould lined with baking paper, and pop it in the oven to bake for 20 mins (or till a knife comes out clean) - be careful not to overcook it as the centre will go dry and brownies are best kept semi-fudgy in the middle! Serve warm with a dollop of cold coconut ice-cream!

Not sure how many of you know about Brussel sprout chips, but I was quite delighted to discover them last year at a restaurant on a trip to San Francisco. All the kids at the table enjoyed them too including a finicky 4 year old who normally does not like vegetables at all! Perhaps it was because they were called 'chips'😁

Ingredients:

Brussel sprouts (as many as you think you will enjoy!)Olive oilSpices of your choice!

Method:

Heat the oven and grill up to 180 degrees Celsius. Simply chop the ends off the Brussel sprouts so that the leaves are all released and free. Toss them in the olive oil with the spices of your choice (we like using garlic, black pepper and smoked paprika OR our favourite curry mix). Place the spiced and oiled leaves onto a sheet of baking paper on a oven tray and pop under the hot grill in the hot oven for cooking. Check on them every 5 mins and toss them around. Cook for about 20-25 mins depending on your oven and pull out when crisp and ready to eat! Best to enjoy them straight out of the oven as they can get soggy if you leave them sitting around too long! Have them as a snack or as a side with your main meal. Enjoy!

This is a simple chicken curry recipe that does not take long to make, and has a hint of Lemon which makes it super refreshing. You can make an extra large batch and then freeze the leftovers for another meal. Have it on its own with some vegetables and salad, or cook up some red quinoa as a side with some steamed greens. I tend not to use any salt in my cooking as then our tongue is more free to taste all the other subtle flavours, but if you wanted to add some salty flavour to it, you could throw in a dash of fish sauce to taste.

Ingredients:

6 large chicken thigh fillets, cut into chunksOlive oilMinced garlic1 brown onion, chopped fineCurry spices (some of my favourites include Turmeric, black pepper, fennel, cumin etc) - about 2 tsp in total.1/2 cup coconut cream (optional)8 drops Lemon oil (quality edible essential oils)Fish sauce (optional)

Method:

Simply heat up a large pot with plenty of olive oil, throw in the onion, garlic and cook till lightly browned. Then add the spices cooking and stirring till fragrant. Add the chicken thigh pieces and mix through the spices and brown them up then turn down the heat and allow to cook in the onion and meat juices for a few minutes, then add the coconut cream to the curry and cook on a gentle heat for 10-15 mins till cooked through or till nice and tender. Take off the heat and add the lemon essential oil and stir through. You can also do this curry recipe in the Thermomix, which tenderises the chicken beautifully (use 100 degrees cooking, first cook onions, garlic and spices for 4 mins then add chicken for 17 mins then add the coconut milk for 2 mins).

Sometimes we crave a sweet treat, and though it is important to look at why we are craving it in the first place, it is good to have a few “less damaging” options to reach out for if you are going to have it anyway. This coconut white chocolate is a simple recipe which is gluten free, diary free, sugar free and caffeine free – and is super easy to make, requiring only 2 ingredients, really!

Ingredients:

Coconut butter (sold in a jar or as a slab in a bag)Any other ingredients you want to add to it such as: lemon zest and lemon oil OR vanilla powder; or a few nuts and peppermint oil etc. – your imagination is your limit!

Method:

Slowly melt the coconut butter in a bain marie, on the stove top or in the microwave (be careful not to burn it), and then when melted, stir through the ingredients such as the vanilla powder or essential oils. If using nuts, spread them out on an ice cube tray or in the base of a flat plastic container. Then pour the melted coconut butter into the icecube trays or in the plastic container and refrigerate for a few hours till it forms the solid pieces. Take out of the moulds and serve up as a treat or desert!

This is a simple recipe that acts as a great addition to salads, or sprinkled on your main meal to give some crunch and some nutrients as well as fibre....a delicious light snack too!

Ingredients:

1 cup Pepitas1 cup Sunflower seeds(1/2 cup Sesame seeds - not shown in the picture) - optional

Method:

Roast these separately (they require different times for toasting) by heating a large drying pan, spreading the seeds out on the hot pan and dry roasting for a few minutes whilst tossing them around in the pan so they don't burn. When slightly browned or puffed up, remove from the heat and allow to cool. You can then mix the seeds all together to make a simple and tasty sprinkle with crunch!

This is a re-post of an earlier recipe but with a slight variation...

Banana Pancake Ingredients and Method:

2 eggs1 medium sized banana (not too ripe)1 tsp flax meal

Blend all ingredients thoroughly and then fry up as one large pancake cooking first one side about 70% then flipping the pancake to cook the other side for a shorter time.

Nut Creme Ingredients and Method:

2 Tbsp Peanut butter1/2 frozen small banana1/2 cup frozen raspberries

Blend together in a food processor till it forms a thick creamy ice-cream-like blend. Scoop the nut creme onto the hot pancake and sprinkle with fresh berries and flaked almonds and serve up to enjoy straight away!

This is a simple summer salad packed with nutrients such as Calcium. It is very similar to the seaweed capsicum salad posted earlier but has a few variations to it.

Ingredients:

2 Lebanese cucumbers1 small handful of mixed dried sea weed1 Tbsp white sesame seeds2 Tbsp toasted sesame seed oil

Method:

Peel the cucumbers and slice them up into Julienne pieces (thin long fingers). Soak the sea weed in plenty of water till it comes alive and fluffy again, then drain the water and mix the see weed in with the cucumber pieces. Stir through the sesame seeds and toasted sesame oil - and it's ready to serve up! It is a great little side salad to fish or meat.

A mineral rich start to the New Year, 2018! How special to start the year by sharing a super simple and nutritious recipe! Asian greens are a rich source of calcium, and nuts and seeds are also renowned to be rich in minerals. This Asian style combo is a great side to cooked Salmon or fish cakes.

Ingredients:

Bok Choy (or Pak Choy) - as many bunches as you like1 clove fresh garlic, minced (optional)Olive oil and 1/2 cup water1/3 cup flaked almonds ToastedSesame seed oil

Method:

Wash the Bok Choy to rinse off any sand and soil. Slice the leaves lengthwise in half then set aside. Heat a wok or frying pan with the olive oil and once hot, place the minced garlic and the washed and sliced Bok Choy in the pan tossing briefly. In 1-2 minutes add the 1/2 cup water to the pan and cover with a lid. This braises the Asian greens (like a half steam). Allow the greens to soften for about 4-5 minutes, but do not let them get mushy. Once they are softened remove them off the heat and place in a serving dish, sprinkle with Almond flakes and toasted sesame oil ready to serve up. Toasted Sesame oil really makes the difference in flavour compared to the non-toasted one, but because sesame seed oil is high in omega 6's you don't want to consume this too often (keep it as an occasional enjoyment).

Lamb cutlets have got to be one of my favourites, and there is nothing more simple than to marinate them briefly in olive oil and spices and then throw them on the BBQ for a brief cook up.

In the mean time it is easy to pull together a salad and hey presto in no time at all you have an amazing meal at your fingertips! We have been trialling out some new spice mixes and this one is called Persian spices (available in store!) - the Persian spice mix has rose petals and cardamom amongst other ingredients, and just brings everything alive in the body in a very subtle and gorgeous way!

Method:

We simply marinated the lamb cutlets for 10 minutes in olive oil and the spices and then cooked them on the barbecue for about 10 minutes (some may prefer to cook cutlets for longer or others for a shorter time depending not their size and thickness and if you prefer them fully cooked or medium etc). Stay tuned for the spice mixes about to be launched very soon - but remember don't tell anyone!

This cake is a great cake to make for any festivity such as Christmas and New Year, or for a birthday.

It is super moist and naturally sweet so you don't have to add much sweetener. You can make it as a cake or as muffins - if you make muffins then you will need to cook them less time (about half the time as compared to the cake).

Ingredients:

2 ½ cups almond meal2 tsp Gluten Free baking powder 4-5 apples, peeled and diced into 1 cm pieces½ cup honey (or can use less if preferred)1 tsp vanilla bean powder4 eggs½ cup macadamia oil

Method:

Place the eggs, macadamia oil and honey into a bowl and whisk together In a separate bowl mix the almond meal, salt, baking powder and vanilla bean powder. Add the wet ingredients to the dry ingredients and mix. Then add most of the chopped apple to the mixture (leaving some for the top of the cake) and mix in. If the cake needs more moisture, you can add a little almond milk. Pour into a greased cake tin lined with baking paper. Sprinkle the remaining apple pieces on top of the cake pressing them down a little if needed. Cook in pre-heated oven (180 C) for about 50 minutes or till done.