the gluten-free adventures of a compulsive feeder
Do you ever crave big, thick, cacao-packed smoothies? Good. Glad I’m not alone. I have a stash of bananas in my freezer ready to go, including several homegrown small-but-ace beauties. I love how banana is the only sweetener you need here, while freezing the ’nana gives an epic frosty creaminess. I also love how this smoothie only calls for a handful of ingredients so each element can really shine….
A freaky fun foodie story told in three photos, with a recipe at the end. Chocolate peanut goodness awaits!…
So simple but so good! Mashed sweet potato is enlivened with the warming notes of ginger and cumin, doused with tangy lemon juice and dotted with bursts of green peas. A wonderful side dish for Indian inspired meals….
Nothing cross about these Easter buns! Nope, they’re smiling on the inside, as they know there’s no gluten, dairy or eggs in this recipe….
Hands up if you love dosa! These Indian crepes/pancakes are wonderfully savoury & light, and while I struggle to achieve the same epic thin crispiness as the South Indian street vendors, my smaller version is protein-rich, tangy & oh-so versatile….
Nope, it’s not a smoothie bowl – this is activated cashews, almonds & sunflower seeds blended with a banana, coconut milk & almond milk, to form a smooth, filling, thick, grain free almost-porridge-like concoction. Packing a protein punch, it’s a deliciously quick breakfast to throw together. If you soak the nuts/seeds the night before, in the morning it’s a simple blitz & you’re good to go….
This cake started out as a kitchen adventure with my 8 year old daughter – she suggested we invent a carrot cake, then she ransacked the cupboards, produced a mortar & pestle and announced she’d bash up some hazelnuts to go in it. Her brother is vegan by choice, so although we have fresh eggs from our feathery free-rangers in the garden, we were determined to make a plant-based treat….
Turlu turlu is a traditional Turkish dish, similar to ratatouille but spiked with warming cinnamon & smoked paprika. I know that roasting vegetables in the heat of summer can seem crazy, but believe me, this luscious medley is worth it. Fresh summer produce is coated with olive oil, dusted with spices & roasted until soft, meeting a tantalising mixture of salty olives, tomatoes & beans at the end of cooking. The result is a satisfyingly savoury symphony of flavour & texture….
I love my chia puddings, but this time I tried something totally different, from both the ingredients to the method. Instead of simply soaking chia seeds, I blitzed & blended them with plums, coconut water and….sauerkraut! Yes! The tartness of the plums perfectly compliment the juicy zing of the ruby red ‘kraut. If sauerkraut isn’t your thing, don’t worry – plum is still the dominant flavour, but I like knowing that an extra dose of probiotic goodness has snuck into my breakfast. The resulting texture is a cross between a jelly & a mousse. Thick but not heavy. Tangy with a hint of sweet. Yum….
It’s mid-summer here in New Zealand & I’ve been having a wild affair with aubergines. Such a versatile vegetable! (er, fruit, actually…) This dish highlights the softness & texture of the mighty eggplant, plus its ability to absorb flavour: hearty chunks are fried until tender, then liberally anointed with a salty umami miso-based sauce….