My Anzac Biccie Swap-Outs

I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.Food Fervour

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

  1. Preheat the oven to 175ºC and line a couple of trays with baking paper
  2. Place the butter/oil and maple syrup in a small saucepan over a low heat
  3. In a large bowl, mix together the flour, oats, coconut and sugar
  4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
  5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
  6. Bake for 15 minutes or until golden. Cool on wire racks.
    Should makes about 20 biscuits, depending upon how big you choose to make them!  😉

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    I garnished this batch with a good ol’ Aussie macadamia nut.

 

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The Quickest, Easiest Nutrient-Dense Meal

Don’t you just love those ads that appear on almost every website, enticing you click, to find out what “5 foods you should never eat”? It’s laughable. Oh I have gone there, never you mind. Pretty much every time you are subjected to some long-winded video that culminates in no answer but a sales pitch.

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A simple salad with avocado & seeds

I’m going to give you an answer for free.

The quickest, easiest, healthiest meal you can make is:

Salad.
Just salad.

I’ve said it before, but it bears repeating: I’m lazy. On the whole, I hate complex recipes and heaps of washing up …and I’m also impulsive: if I’m hungry, I want it NOW.
But I’m passionate about eating well, as ‘cleanly’ (where ‘clean’ means as unprocessed and free of toxins, read: organic) as possible. And since veggies are the most nutrient -dense and -varied, my aim is to get as many in each day as possible …many more than the government’s “5 per day” guideline.

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Rushing to work? This healthy lunchbox takes no time at all

Salads make this possible when you are limited for time.  The only equipment you need to start with is:

One chopping board, a knife & your choice of serving vessel.

(I prefer bowls, so I can toss my salad more easily without scattering bits everywhere. Oh and they hold ‘fluid’ better, should I go overboard on the dressing) That’s it. Makes for a very quick and easy clean up.

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My favourite salad dish is a big square bowl

Then it’s just a matter of pulling all your foodstuffs out of the fridge. A little bit of organisation will take you a long way here: to put it simply, I try to keep everything together so I don’t have to make multiple trips. (Again, time-saving. Yes okay, as well as lazy…) The veggie crisper/drawer/bin (whatever you like to call it) is good for that. Who knows… maybe it was even designed with this in mind? 😉
Since I buy a lot of produce, it usually won’t all fit in my crisper, so I use another large plastic container in which I store the overflow (I bought it YEARS ago and it still works a treat)…

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Next it’s chopping time. Literally, chop: roughly or finely, however you prefer. (just no fingers, please!) I’ll usually cut finely because I like more variety in one mouthful!

I tend to put green leafy stuff underneath (spinach/lettuce/rocket) unless it’s more of a garnish (basil/watercress/mint) then load in the rest and toss it all together. Seriously, MOST foods/flavours combine well. All you have to do if you’re the slightest bit uncertain, is envisage salads you may have eaten in the past, or standard salads everybody knows. For example, I’ve turned Waldorf salad – basically celery, apply & walnuts – into a nutritional giant by throwing in green leafy stuff, cucumber, mint, eshallots, snowpeas. If you are really stuck, just Google. (Or follow me on Instagram for inspiration!) Pick an ingredient you want to use, type it in with “salad recipes” behind it and Bob’s your uncle. You will find literally tonnes of recipes on the net, and you’ll also discover that many of them are quite similar. (This is one way to become familiar with food pairings: you’ll surprised how easily you’ll absorb the info you glean…)

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Here’s my ‘pimped up’ version of a basic Beetroot & Feta salad recipe I found on the ‘net…

 

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I’m so lazy that most of the time I don’t even blend the oil & vinegar, I just pour them directly onto the dish from the bottles.

‘Rabbit Food’ can be tedious, I’ll grant you, but it’s only due to a lack of imagination and experimentation. The dressing is often the key to salads’ flavour, and will definitely help those who (think they) detest veggies to consume them with more ease. The problem is, shop-bought (ready-made/processed) dressings house a lot of the nasties (including excessive amounts of sugar) we need to avoid. If you haven’t the time or inclination to Google dressing recipes (by the way, here’s 50 of them, I found just now on the ‘Food Network’ site…) the easiest thing to do is throw either fresh citrus juice or your choice of vinegar with some extra virgin olive oil into a small jar, screw on the cap, then shake vigorously. Instant ‘clean’ dressing. Voila!

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‘Leftover’ Lamb Salad

Another consideration for the ‘veggie-haters’ is protein. Since our meals should include some of this macronutrient anyway (lazy me prefers nuts, seeds, boiled eggs & cheeses) the addition of your favourite meat will make salads even more palatable. Obviously for time-saving purposes, you’d look at using leftovers from a previous meal… unless you also had time to cook something. In which case, you wouldn’t be needing to read this post in the first place…?

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‘Sweetlip’ fish on a bed of salad

So, there’s really no excuse, as far as I can see. Eating healthily really doesn’t take much more time than it would to hop in your car and head to McDonald’s. But it’s a whole world more beneficial to your Insides. Which – quite bluntly – is the only thing that matters, because it’s where pretty much all Disease originates.

So, grab a knife and get healthy… Chop-chop!

 

Bulletproof Turmeric

You’re probably thinking “What the..?” But I didn’t know what else to call this amazing warm bevvy. It’s possibly an acquired taste, but given it is loaded to the hilt with health-giving properties, I’ve fallen in love with it…

Food FervourMost people know by now how good turmeric is for you. It’s classified as a “Superfood” (if there is such a thing) because its active ingredient, curcumin, is a powerful antioxidant and has highly effective anti-inflammatory properties. I’ve often wondered how to get more of it into my diet …without having to eat curries …daily. This drink is my answer.

I’ve seen many references to hot turmeric drink recipes, but most of them involve milk of some kind (which kind of stands to reason if they happen to be named ‘Golden Milk’). Now, whilst I don’t have an issue with milk per se, I definitely find heating water much quicker, easier & cleaner than heating milk. (And what the heck; there’s also the calorie argument if it really matters to you!)

So when I read the recipe for ‘Turmeric Tea’ on Russell James’ website the Raw Chef I was keen to try it, and then I realised its similarity to the Bulletproof coffee phenomenon: black coffee blended with ‘healthy’ fat is supposed to increase satiety, reduce caffeine reactions (like jitters) and improve mental clarity. But when I tried it, I just liked the way it made the coffee creamy. And this is pretty much what happens in this drink. But the oil also, more importantly, aids in the absorption of the star ingredient, as curcumin is fat soluble.

So vegans, lactose-intolerants and lazy people rejoice: this is a super-easy, delicious, caffeine-free health-giving concoction! Just a few words of warning, however: turmeric stains. I haven’t really had a huge issue with this (maybe I’m lucky) but be prepared for some yellowing of your equipment. Secondly, and more importantly, blending warm or hot liquids can be dangerous. Never use boiling water in an airtight blender: pressure build up can cause serious injury. Thermomixes are designed to handle this kind of use so they are the best option. Hand-held (stick) blenders obviously allow airflow, but I’m not sure how effective they will be for the entire process (the first step involves pulverising the turmeric). I have made the tea successfully in my Magic Bullet, but I ensured the water temperature was below 70º and opened the container slowly (there was still the hiss of a pressure release). Whatever you opt for, please take care.

Food FervourYou only need five ingredients for this brilliant beverage: water, turmeric, coconut oil, honey or maple and black pepper (apparently a substance in this called ‘piperine’ aids curcumin absorption by 2000% Reference: Authority Nutrition)

1 cup hot water (I used ½ cup boiling water + ½ room temp, but vary according to your blender option)

1 finger fresh turmeric, (approx 4-5cm long) peeled and roughly chopped (apparently ½ teaspoon of powdered turmeric is an acceptable substitute but I’d urge you to avoid processed foods where possible!)

1-2 teaspoons honey (or maple syrup for vegans)

1 tablespoon coconut oil (my aim is to try butter and even macadamia oil myself, in future. Let me know if you do and how it goes!)

a good pinch of black pepper

and perhaps ground cinnamon for dusting

Simply add the turmeric to the hot water and blend at high speed for approximately one minute. If you’re particular about ‘bits’ in the bottom of your cup, you could strain the fluid through a fine sieve (like a tea strainer or infuser) but I actually didn’t find there was much left …so save on your washing up and just consume the ‘wholefood’.

Add the honey, oil, pepper and wazz it up again for anywhere between 15-30 seconds. Pour into your teacup or mug immediately and watch the ‘froth’ form as you dust with cinnamon. Enjoy every golden sip.

 

 

Gluten Free Fruit & Seed Loaf

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Raisin toast is loaded with sugar so I need to create a GF version minus excessive added sugar…

I used to have a real weakness for fruit toast. But I knew before I went off gluten that fruit loaves are full of sugar so I began limiting my ‘splurges’ anyway.

But I do miss ‘raisin toast’ from time to time, so my quest is to try to create a gluten free version that’s as similar to the ‘real thing’ as possible, minus the excess sugar of course. Trial and error is the only way, with the aid of heaps of research – Googling & others’ blogs! – and the courage to ‘alter’ (or ‘bastardise’ as I like to say) recipes. That kind of courage I definitely do not lack.

The loaf I just made was the result of an adaptation of Cyndi O’Meara’s gluten free bread recipe included a couple of Thermomix recipe books. I altered the dry ingredients a fair bit (due to both lack of some & preference for others), added a selection of spices, seeds, preservative-free dried fruits (these worked to sweeten the loaf more than the meagre amount of coconut sugar I opted for) and the kicker: I replaced xanthan gum & egg with soaked chia. I’d discovered this idea on a blog somewhere recently and then saw it used in a complimentary recipe on the Thermomix website.

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served up warm with my homemade butter

So… it turned out heavier than your typical commercial wheaten fruit loaf, but toasted up, I think it made the grade: particularly considering the vast majority of ingredients I used were unprocessed, which as far as I’m concerned is the most important thing.

If you don’t have a Thermomix the recipe should still work (you’ll have to buy your flours pre-milled) but will involve a lot more elbow grease in the mixing stages! Here’s what I used this time around:

2 tbspn chia seeds, 8 tbspn water, 280gm whole buckwheat, 100gm brown rice, 40gm dried chickpeas, 1 heaped tspn whole cloves, 35gm cornflour, 1 tspn cinnamon, 1 tspn nutmeg, 1 tspn garam masala, 10gm instant yeast, pinch (Himalayan) salt, 20gm coconut sugar, 400gm lukewarm water, 30 gm macadamia oil, 1 tspn vanilla essence, 1 tbspn apple cider vinegar, 80gm chopped dates, 80gm sun raisins, 45gm pumpkin seeds (pepitas), 40gm sunflower seeds.

Firstly I put the chia seeds and 8 tbspn water in a jar, shook it up and left it to ‘absorb’ while milling the buckwheat, brown rice, chickpeas & cloves in the Thermomix (1 minute, Speed 9). I added the remaining dry ingredients (cornflour, the powdered spices, yeast, salt & coconut sugar) and mixed lightly (15-20 seconds, Speed 4-5) before adding the water, oil, vanilla, vinegar and chia seed gel for another 15-20 seconds on Speed 5-6. I finally added the dried fruit & seeds, mixing gently on Reverse, Speed 1-2 for 20-30 seconds (to be honest, I can’t recall how long). Ready to empty the ‘batter’ into my greased & lined loaf tin, I placed it directly into the cold oven so it could ‘prove’ for the 15-20 minutes it takes to heat up to 180º. (The appliance in my rental home is ‘ancient’ & even though it is fan-forced, it’s pretty ‘slow’.) So from go to whoa, it should take about an hour: 20 minutes proving + 40 minutes cooking @ 180ºC.

Don’t expect a sweet cake-loaf: as I said earlier the meagre amount of coconut sugar is literally swamped by the other ingredients. So much so that the next time I cook this (or something similar) I’ll leave it out altogether and simply up the dried fruit content. Oh and nuts, I’ll definitely add chopped nuts. I’ve also read that the longer the dough (in this case ‘batter’) proves the better, so next time I might let it sit for longer before turning the oven on… I’m not sure if this applies to heavy gluten-free-grain-and-seed-floured doughs but if someone out there knows, please speak up!