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dairy free

13

MAR

2020

large knob of ginger covered with salt in a blue bowl with on a multicoloured tea towel

Recipe: Japanese pickled ginger

It’s so easy to make your own pickled ginger. You’ll never eat the dyed pink packet ginger again! Japanese-style pickled ginger 200g root ginger 2 tabs sea salt 1 cup rice vinegar ½ cup water (filtered) 2 tab sugar Clean the ginger with a damp cloth, then sprinkle...

06

SEP

2019

Recipe: brown rice and tuna salad

As we transition from winter to spring, salads return to my table. While the weather is still a little cool, I like to include a cooked component to makes them easier to digest. My transitional season salads tend to include roasted or blanched vegetables and/or cooked grain...

09

AUG

2019

Recipe: artichoke dip made in moments

This is a handy store cupboard favourite. With a couple of whizzes in a food processor it makes a great dip, or tasty topping for bruschetta. Artichokes are also one our most liver-friendly herbs, but this dip is so tasty you’d never guess it was good for you. Artichoke...

07

DEC

2018

pot of cooked vine leaf dolamas by naturopath Gill Stannard

Recipe: dolmades

Ever wanted to make your own dolmades? It’s easier than you think. For years I lived in a house with an ancient grape vine. Every year the fresh green leaves beckoned me to make dolmades. The young leaves blanched quickly in hot water are perfect wrappings for parcels of...

10

AUG

2018

Recipe: vegan mushroom pate´

This tasty pate´ takes a vegan platter to the next level and makes a change from the usual dips. If using ordinary cultivated mushrooms, you might like to try one of the variations below to give the pate´ a richer flavour. You can make this a day ahead, then serve on a platter...

04

MAY

2018

Recipe: Tony’s sprouts

Brussels sprouts get a bad rap but even the hardiest sprout-sceptic can be tempted when tossed in this tasty sauce. Spoiler alert – if nothing will make you eat brussels sprouts, scroll down for some substitutes. This dressing is too good to waste. Brussels...

13

APR

2018

Recipe: Tacos and tomato salsa

Do you love tacos? Taco’s have to be one of the most flexible meals on the planet. A bit of protein, something salty, crunchy and tangy – what could be easier? Corn-based tacos make a handy meal for coeliacs or those who are gluten-free. When feeding a group with a...

09

FEB

2018

Recipe: fruit “ice cream”

Summer is the time for ice cream. It’s also the season when the heat can turn bananas from perfect to over ripe, overnight. This recipe is so easy that a child can make it. The variations are infinite, so have so fun with the recipe. This recipe serves 4 or more but it’s easy to...

19

JAN

2018

reipce pickles cucumber vegetable brine vegan

Recipe: cucumber pickles

Brining is one of the easiest ways to persevere vegetables, so give this simple recipe a go. These cucumber pickles aren’t too salty, creating crunchy “long life” vegetables you can keep in your fridge for months. Cucumber (and other vegetable) pickles...

15

DEC

2017

Recipe: babaganoush

Homemade babaganoush bears little resemblance to the ubiquitous, over-blended eggplant dip found in the supermarket. If you have the patience to chargrill your eggplant first (on the barbecue or gas stove), the smoky flavour takes it to the next level. If not, using oven-roasted...