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Turmeric Tea

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Good Afternoon! Happy Monday! I hope this finds you well.

You might know by now just how much I love Turmeric and all it’s health benefits, a previous blog I did tells you all about this wonder spice and some of the many ways I love to use it. ALL ABOUT TURMERIC BLOG.

I wanted to share with you today my ‘Turmeric Tea’ recipe as it has been an absolute saviour for me on my GAPs journey. It is super simple to make, just blitz and add to hot water as you need it. Perfect to sip on any time day or night and just so good for you! I personally love it with double the ginger but the kids aren’t massive fans of ginger, so I have decreased the quantity for them. I hope you love it as much as we do!

Turmeric Tea

200g fresh turmeric

100g fresh ginger *

150g coconut oil *

120g honey

a REALLY good pinch of black pepper

Place all the ingredients into a food processor and blitz on high until completely combined and as smooth as you can get it.

TMX: Speed 7 / 30 seconds. Scrape down the sides, then a further 1 minute / Speed 4.

Add 1 teaspoon to hot water to make your tea. It is lovely hot or cold as an iced tea.

If you have a tea strainer, it is best to put it in this, otherwise you can drink it without one but you might just have a few ‘bits’ in there.

Note:

  • if you love ginger you can increase this amount to 200g
  • the coconut oil I used was soft but solid (not runny)
  • store in a glass jar in the fridge for many weeks
  • be careful if using this mixture in a white cup etc as turmeric does stain
  • GAPS friendly

Wishing you all a wonderful week ahead! I look forward to connecting again soon!

Take Care of You,

Collette x

Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

Upside down Apple and Jam Cake

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are doing ok here. I had a quick trip from TAS to QLD last week, up Friday and back Saturday for my Grandfathers funeral. It was lovely to be there to support my Dad and family. I must say, the humidity up there in Townsville was insane! It makes me love this Tassie weather even more! I know some people love it, but it sure isn’t for me!

I have been getting in such a great routine since the kids have gone back to school. As a busy Mum of 4 and then COTC, I find a routine helps me so much and as crazy as it sounds, it actually helps me to be less stressed and less ‘running around like a chook with it’s head cut off’ and I feel less busy because I AM actually organised. I am not sure if you can relate to that or not? One of the biggest things I have been able to do is get back into the kitchen a little more – as you know, this is my happy place.

Todays recipe is bought to you by my desire for Banana Bread every time I make it for the kids! (I am intolerant to Bananas) … so I decided to have a play around with swapping the banana for apple and was thrilled when it worked. My kids came home yesterday to it for afternoon tea and Master 6 ate two pieces … and when I wasn’t looking took a 3rd! When he saw me packing his school lunch box later that night, he asked me to fill it with the ‘apple bread’ … WINNING! (…and let me say, no I didn’t fill his lunch box with it!) I re-tested it again today just to check my measurements and couldn’t wait to get it on here for you to try. I hope you love it as much as my family does!

Upside down Apple and Jam Cake

(gluten, dairy, soy, nut and additive free)

1 tblspn jam of choice

1 apple – cored and thinly sliced

400g stewed apples

3 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

1/8 cup honey (40g)

2 tspns fresh lemon juice or ACV

1 tspn baking powder

¼ tspn cinnamon

pinch salt

Line a square 20cm x 20cm cake tin with baking paper.

Preheat oven to 180c.

Spread the jam evenly over the bottom of the baking paper (I used a wet pastry brush to make this easy). Layer the thinly sliced apples on top of the jam.

Place all the remaining ingredients into a food processor etc and blitz until creamy, smooth and thoroughly combined. You might need to scrape down the sides a few times during this process.

TMX: Speed 5 / 30 seconds. Scrape down sides, then a further 10 seconds on Speed 5.

Pour cake mixture into the prepared tin and bake in preheated oven for 35-40 minutes or until thoroughly cooked.

Allow to cool on a wire rack for 5 minutes before turning upside down onto a plate.

Enjoy!

Notes and Tips:

  • You can turn this into an apple ‘bread’ (similar to a banana bread) by leaving out the bottom jam and sliced apple and pouring the mixture into a lined bread tin. You will need to increase the baking time to approx 50-60 minutes (depending on your oven). Even this square shape does have that slightly moist and dense texture of banana bread.
  • If you haven’t got apples to stew, you can buy tin ‘pie apples’ that is nothing but apples.
  • Once cool, I cut mine into squares and kept it in a container in the fridge.

I hope this finds you all well and I look forward to hearing from you once you make this!

Take Care of You,

Collette x

 

 

 

Soup in a Jar!

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

‘Lasagne’ Pasta Bake!

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Good Afternoon friends! I hope this finds you all well! We are great here. Back to school, getting back into routines and we are having some mornings here that make me feel like Winter is starting already here in TAS whilst friends and family in places in NSW are sweltering with 40c+ days!

I am here today sharing a recipe I popped together the other day – I was going to make lasagne but didn’t have the sheets or silverbeet or anything else to use so I got a little creative and came up with this. My family absolutely devoured it and have asked for it to be on the menu weekly! Win! It makes a really large quantity, so perfect for leftover lunches or freezer meals. I hope you enjoy it as much as my family did! (PS Sorry for the bad photo quality, it was a quick phone shot as the light wasn’t good enough to take one on my camera, will update the pic when I make it next!)

‘Lasagne’ Pasta Bake

(gluten, dairy, soy, egg, nut and preservative free)

250g rice pasta

500g mince of choice

680g jar passata

1 large red capsicum – cut into medium chunks

1 large spanish onion – cut into medium chunks

1 large zucchini – cut into medium chunks

1 punnet cherry tomatoes (roughly 18) – halved

8 large button mushrooms – quartered

½ bunch fresh parsley – roughly chopped

2 cloves garlic – grated

1 tspn paprika

good pinch salt and pepper

White sauce:


6 tblspns flour of choice (I use rice)

6 tblspns oil of choice
(I use sunflower)

4 cups milk of choice (I use rice)

4 tblspns nutritional yeast * optional

good pinch salt and pepper

Preheat oven to 200c.

Cook the Pasta – set aside to cool.

In a wok or large fry pan place a little oil and the mince and stir-fry until ¾ cooked. Add the passata and mix thoroughly.

In a LARGE lasagne / baking tray (mine is 34cm x 26cm x 6cm) place all the prepared vegetables, parsley, garlic, paprika, salt and pepper. Add to them, the cooked pasta and the mince mixture. Stir well.

Meanwhile, make your white sauce. In a large saucepan place the flour and oil.
Using a wooden spoon, mix together on a medium – high heat until combined well and there are no lumps.
Turn the heat down to medium and add the milk, stirring the entire time. Continue to stir until the white sauce is the thick and the consistency you desire. Add nutritional yeast, salt and pepper and mix thoroughly.

Pour the white sauce over the pasta mixture.

Bake in preheated oven for 30 minutes.

Notes and Tips:

* This is a very versatile recipe which can cater for your dietary needs. You can use any flour, milk and pasta you wish.

* You can swap the oil for melted butter.

* If you can have dairy, a great addition is some grated cheese on top of the white sauce before cooking it.

* This makes a large pasta bake. It did us meals for 3-4 adults and 4 children. You can halve everything if you prefer, otherwise, it will freeze well in individual portions.

* Nutritional Yeast offers a ‘cheese’ flavour, this can be left out if you prefer.

I look forward to hearing from you when you make it!

Until next time,

Take Care of You,

Collette x

 

Cashew and Dill ‘cheese’ Dip

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Good Morning friends! I hope this finds you well!

Well, we certainly are on the countdown to Christmas now! Only 10 more sleeps! I hope you are surviving this ‘Silly Season’!

I am popping by quickly today to share with you this delicious dip recipe that I thought could be handy to have for all the BBQs, Picnics and gatherings that happen this time of the year. It is inspired by two shop bought ones that I normally buy (and hide at the back of the fridge to keep to myself!) …. and I thought I could save a few $ by making my own PLUS my herb garden is overgrown with Dill at the moment so I am needing any excuse to use that up! I hope you love it as much as my family and I do!  … oh, there are loads of ‘notes / options’ at the end of the recipe so please read them if you have any questions!

Cashew and Dill ‘cheese’ dip

(gluten, dairy, additive, egg and soy free)

2 cups raw cashews – soaked overnight

1 large bunch dill

1 clove garlic

¼ cup oil of choice

¼ cup nutritional yeast

2 tblspns lemon juice

good pinch salt

probiotic (optional – see notes)

Place the cashews into a bowl and cover with water. Allow to sit overnight. Drain and rinse well.

Place the cashews with the remaining ingredients into your food processer and blitz on high until smooth and creamy. Scrape down sides a few times during this process.

TMX: Speed 10 / 5 seconds then scrape down sides, then again, Speed 10 / 5 seconds and scrape down sides. Lastly, Speed 5 for approx 30 sections or until the consistency you prefer.

If you are NOT using the probiotic, simply cover and refrigerate until ready to serve.

If you ARE using the probiotic: cover and set aside in a cool and dark place (NOT the fridge! I use my pantry). Leave for 48-60 hours, stirring every 24 hours. After 48-60 hours, cover and refrigerate.

NOTES AND TIPS:

  • You can swap the dill for any other fresh herbs of choice
  • The time for blitzing in the food processer with depend not only on your machine but also how smooth / crunchy you prefer it.
  • You can swap the oil for water but the oil makes it ‘creamier’ and I prefer the texture with the oil. Try and use an oil with no taste though, it depends on what you prefer but for this I use Sunflower oil as it has no taste.
  • The Nutritional Yeast can be left out, however, it is the ingredient that adds the ‘cheese’ taste. Plus is has great health benefits: read more here.
  • I personally use two Bio-Kult probiotic capsules and leave it for 60 hours before refrigerating. The probiotic will give this dip a bit more of a zing taste to it and of course extra health benefits. It is, of course, lovely without this, so this is a complete personal choice and depends what you have in your pantry etc. I have no affiliate with these probiotics, they are simply the ones I was recommended when starting on GAPS.

I look forward to connecting with you again soon!

Until then …. Look after yourself and your family, stay safe and HAVE FUN!

Take Care of You,
Collette x

Taco Lettuce Cups

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Good Morning friends! I hope this finds you well! Can you believe it is December already! 1st of Dec is our ‘Christmas Tree’ day … once the kids get home from school we pop on some music and the laughter and excitement that fills our home is magical in itself. I love the annual Christmas photos that I have all set up … I look forward to adding one to it this year, our first in Tasmania!

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I am popping by quickly today to share with you this recipe that is a favourite here. It is super easy, super tasty and perfect for this time of the year when you do a lot of socialising. I hope you love it as much as my family does.

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Taco Lettuce Cups

1 kg chicken breast fillets

1 red capsicum thinly sliced

1 green capsicum thinly sliced

1 red onion thinly sliced

1 x 400g tin corn (or 1 heaped cup frozen corn)

Lettuce ‘cups’ to serve

1 tblspn oil of choice

Taco Mix

2 tblspns cumin

1 tblspn paprika

1 tblspn onion powder

1 tblspn dried oregano

Good pinch salt and pepper (or herbamare)

1 tspn chilli flakes or cayenne pepper (optional)

Poach the chicken breast fillets and allow to cool slightly before shredding.

Place all the ingredients except for the lettuce and chicken into a wok and stir fry until fragrant, mixed thoroughly and just starting to cook (don’t overcook them).

Add the chicken and stir fry through (enough just to warm it up).

Serve in a large bowl in the middle of the table. With lettuce cups on the side to put scoops of chicken mixture into.

Tips and Ideas:

  • If you don’t want to poach the chicken first, you could always 1) stir fry it in small diced pieces or 2) pull apart a prepared BBQ chicken
  • You can swap the chicken for chicken mince or beef mince
  • You can serve this with coriander and sour cream or natural yoghurt on the side also
  • This is great for a finger food ‘bring a plate’ event or we do this all the time for footy food

Wishing you a wonderful day and a beautiful weekend ahead, filled with love, laughter and great food!

Take Care of You,
Collette x

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Banana Chia Pudding

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Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

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BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

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NOW AVAILABLE for a limited time through my online store. Velvet Latte (if you like Turmeric Lattes, you will LOVE this!) and Belgium Dark Chocolate Buttons (DAIRY FREE!) … perfect for Christmas gifts and baking!

Caramel – Comb

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Good Afternoon friends! I hope this finds you well!

Just over 4 years ago I posted a recipe on here for ‘Honeycomb’ … just recently a lovely COTC friend asked me if there was a way to make this without the white sugar and golden syrup and try and make it ‘slightly’ healthier. Of course, my kids were keen for me to test it out! Here is the final recipe (I simply swapped a few key ingredients from the original recipe) … please note: DO NOT use Baking Powder instead of BI-CARB SODA as it will NOT work (I learnt this one the hard way myself!) … whilst YES, this is a recipe loaded with sugar still, sometimes life calls for it and you can either choose to embrace the treat for what it is ‘a treat / party / sometimes food’ OR scroll on by and ignore it! For those of you choosing to embrace it, ENJOY! I hope you love it as much as my Kids did!

Caramel - Comb

Caramel-Comb

1 cup rapadura sugar

4 tblspns rice malt syrup

1 tbspn water

3 tspns bicarb soda

Line a large flat tray with baking paper.

In a large saucepan place the rapadura, rice malt syrup and water. Stir constantly over a medium-high heat until the sugar dissolves (this will take a few minutes).

Bring mixture to the boil, stop stirring and boil for 4-5 minutes until dark and golden (be careful to not burn it!)

Remove from the heat and working quickly add the bicarb soda and stir well (mixture will look like a science experiment that is about to explode!)

QUICKLY pour honeycomb onto prepared tray and allow to cool at room temperature for approximately 15 minutes before placing the entire tray into the fridge.

After an hour, break into pieces and enjoy OR break into pieces and dip into dark chocolate.

Store in an airtight container (preferably in a single layer) in the fridge.

My Miss 12 feels this should be called ‘Caramel-Comb’ NOT Honeycomb as she says the first bite is crunchy but then it softens into a chewy caramel. Be warned though, it can remove wobbly teeth!

I look forward to connecting with you all again soon!

Take Care of You,
Collette x

Chilli Fruit Chutney

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Good Afternoon friends! I hope this finds you all well. We are well here! We are enjoying life in Tasmania and can’t believe that our first Winter is almost over! I am popping by just quickly today to share with you another recipe that I made with the Rhubarb my neighbour gave me. This is a beautiful and mild chilli (although of course it will depend on the Chillis you buy) and with it’s lovely fruitiness, even my kids have been enjoying it on nearly everything (eggs, frittata, roast chicken, sausages, baked potatoes!) I hope you love it as much as they do!

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Chilli Fruit Chutney

(gluten, dairy, soy, nut, refined sugar free)

20 long red chillis – roughly cut (approx. 320g)

1 brown onion – peeled and quartered (100g)

2 cloves garlic

2cm x 2cm fresh ginger

10 rhubarb stalks – cut into 2cm pieces (260g)

1 small green apple – deseeded and diced 1cm chunks (100g)

¾ cup rapadura (150g)

¼ cup apple cider vinegar (55g)

pinch salt

Place chilli, onion, garlic and ginger into a food processor and blitz until almost smooth (a little chunky is ok).

TMX: Speed 7 / 5 seconds

Place all the ingredients and the chilli mixture into a medium saucepan and cook over a medium – high heat for approximately 20 minutes or until the mixture thickens. You will need to stir this several times throughout this process.

TMX: 20 minutes / 100c / speed 2 / REVERSE

Once the mixture has thickened, you can either leave it like this or use a hand blender to blitz until a smoother consistency.

TMX: Speed 4 / 5 seconds

Allow to cool before placing into glass jars. Store in the fridge.

I hope this finds you all well and I truly look forward to connecting with you all again soon!

Take Care of You,

Collette x