Mouth-watering Mains:

CHICKPEA AND VEGETABLES STEW   
Ingredients:
Chickpeas, soaked overnight (throw out water)
1 teaspoon grated Ginger
1 stick Kombu (releases the gas in the beans, making them easier to digest)
Mix of seasonal vegies, eg. Carrots
                                          Celery
                                          Pumpkin
                                          Green beans
                                          Cauliflower
                                          Broccoli
Tamari (wheat free soy sauce)
Sunflower Seeds
Sea Salt (Himalayan or Celtic are best!)
Brown Rice or Quinoa, optional.

Method:
Cover chickpeas with fresh water, add kombu and cook until soft. Wash vegetables and cut into different shapes. Sauté ginger and vegetables, add some water and stew until vegetables are soft. Combine with chickpeas, sunflower seeds and tamari. Once cooked, season with sea salt and serve with brown rice or quinoa for a hearty and nutritious meal, or on its own for a grain free option.

BASIL PESTO
Ingredients:
1 Cup Basil
½ Cup Pine Nuts
1/3 Cup Olive Oil
1/3 Cup Parmesan (or a sprinkle of sea salt for a vegan option)
2 cloves of Garlic

Method:
Blend all ingredients in food processor. Adjust ingredients to taste by adding extra oil, garlic or salt. Serve mixed through pasta of your choice. Or try a creamy option by mixing it through a cheesy white sauce first. Great hot or cold!

Scrumptious Sides:

TOFU AND QUINOA SALAD
Ingredients:
1 small pk of Tofu, cut into cubes
1 tbsp Sesame Oil
1 tbsp Tamari (wheat free soy sauce)
1 cup cooked Quinoa (about ½ cup dry grain)
1 small Red Onion, finely sliced
1 clove of Garlic, crushed
1 Cucumber, diced
1 Tomato, diced
½ cup of fresh Mint, roughly chopped
½ cup of fresh Parsley, roughly chopped
1/3 cup Hazelnut, lightly toasted
2 tbsp of Sesame or Olive Oil
1 tbsp Balsamic Vinegar
1 Lemon, juice and rind
2 tsp sea salt
Rice Noodles, optional

Method:
Toss the tofu in a hot wok with the sesame oil and tamari, until golden brown. Drain and cool on a paper towel. In a large bowl, toss all ingredients together. Adjust to taste, with more tamari, oil or salt, if necessary. Mix with rice noodles, for a fuller main meal.

Sweet Treats:

CHRISTMAS (or Fruit) CAKE – Grain Free!!!

Ingredients:

2 Small Oranges (or 1 really big) - (Organic is best)

3 Large Eggs

¼ Cup Agave Syrup

½ Tsp Almond Essence

1 Tsp Vanilla Essence

2 Cups Almond Meal, Blanched

¼ Tsp Salt (Himalayan or Celtic is best)

1 Tsp Sodium Bicarbonate (Bicarb Soda, Baking Soda)

1 Tsp Cinnamon

½ Tsp Nutmeg

¾ Cup Walnuts, chopped

5 Dried Figs, chopped

1/3 Cup Dried Cranberries

250g Mixed Dried Fruit (Eg. Sultanas, Currants, Raisins, Apricots)

Method:

Boil the Orange/s (peel and all) for 1 ½ hours, or until soft. Preheat the oven to 170’C. Place the Oranges (peel and all) in a food processor and blend until smooth. Add the eggs, agave, almond essence, vanilla essence, almond meal, salt, sodium bicarbonate, cinnamon and nutmeg to the orange mixture and blend until well combined. Transfer mixture to a bowl and mix in all the dried fruits and nuts. Pour into greased, lined 22cm pan. Bake for about 1 hour, checking and rotating every 15 minutes until a knife stuck in the centre comes out clean. If the cake begins to over-brown then cover with foil and continue baking. Cool in pan for at least 2 hours. Store in the fridge for up to a month.

BANANA MUFFINS
Ingredients:
1¾ Cup of flour (spelt for wheat free or brown rice for gluten free!)
1 tablespoon of Rapadura Sugar (crushed sugar cane)
2 teaspoons Cinnamon
½ cup walnuts, roughly chopped (or any nut of your choice!)
2 eggs (½ cup apple sauce for egg free!)
4 over ripe bananas
¾ cup milk (soy or rice for dairy free!)
3 tsp baking powder

Method:
Combine the flour, sugar, nuts and cinnamon. Combine the eggs, bananas and milk, then add to the flour mixture. Mix well. Scoop even amounts into pre greased muffin trays. Sprinkle some extra nuts on top if you want. Bake in a pre-heated oven at 180’C for about 25 minutes, or until muffins have risen and browned nicely. Cool on a wire rack and enjoy while still warm.

BREAKFAST DELIGHTS:

GRAIN FREE PANCAKES

Ingredients: (serves 2)

1 Cup Almond Meal (Natural or Blanched)

1/4 Tsp Sodium Bicarbonate (Bicarb Soda, Baking Soda)

2 Tsp Sweetener (Sugar, Honey, Maple or Agave Syrup)

Pinch Salt (Himalayan or Celtic is best)

1/4 Cup Milk (Dairy or Non-Dairy)

2 Big Tsp Melted Butter (or Oil)

2 Eggs, Separated

1/2 Tsp Cinnamon and/or Vanilla Essence (Optional)

Method:

Place everything EXCEPT the Egg Whites in a medium bowl and mix until well combined. In a separate bowl beat egg whites until stiff and then gently fold into the rest of the mixture. Cook on low heat with lots of oil or butter. Serve hot with maple syrup and fruit (banana, mango, raspberries or apple compote work well!)