This is a receipe for cold winter nights when a pudding is needed to finish the day. Its fast and easy to mix together, a great way to use up all kinds of over ripe fruit, or if you are really pressed for time you can even use tinned pie fruit. This recipe was originally made by my grandmother. It is very traditionally Australian and reflects my grandmothers English heritage.
I have been refining the grain free version of this dessert for a few years and finally have something that tastes very close to her wheat flour version. (more…)
I recently came across this link via Mark’s Daily Apple about a mother who has completely eliminated her daughter’s autism symptoms through diet.
Kale, Ahhh, kale. This truly is a “superfood” and a great addition to any healthy diet. A short article from the Huffington Post outlines why kale should be on our plates here. If you want to read up more detail about kale, try the Worlds Healthiest Foods article here. In summary kale is low in calorie and high in fibre, iron, vitamin K, vitamin C, vitamin A, folate and magnesium, among others. It is full of antioxidants, and is a great anti-inflammatory food. It also has proven cholesterol lowering benefits.
I always avoided it because the first time I tried it it tasted like tough grass. Not at all appealing. Turns out I was just preparing it wrong. While it looks much like silverbeet, it does require a little extra finesse. (more…)
Tabouli (also spelt Tabbouleh) is a traditional parsley salad with its origins in the Arab world. There are various versions in most Arabic cultures, and it usually contains burghul, which is a variety/form of wheat or sometimes couscous (also from wheat). This recipe is adapted to be made grain-free and of course gluten-free from the family recipe from my Lebanese in-laws. They are from the beautiful coastal city of Jounieh so I guess that makes this recipes as authentic as you can get, as I was taught how to make it by my Lebanese sister-in-laws. (more…)
I’ve been making a grain free banana cake for years. This version is the “new and improved” version and the added raspberries make it something special, but it is still relatively inexpensive to make as it only uses two eggs. The original recipe this one is based on is here. This version I think is “healthier” as it uses coconut sugar and coconut oil. (more…)
Making a “pasta” out of a vegetable spiralizer is a great way to add interest to a meal, especially if like me you really really miss the whole “Spaghetti Bolognaise” experience.
The discovery of this awesome little kitchen gadget was so exciting. My one is called a “Betty Bossi” and is a bit tiresome to use at it needs to be manually twisted, but it produces a great long skinny “noodle”. (more…)
After considerable thought I have moved Grain Free Living to a completely new platform, as you can see from the totally new layout. I have attempted to put in place redirects so that the most popular pages will redirect automatically and avoid the dreaded “Page Not Found” error.
I have made this change for three reasons:
1) From a blog following point of view, the blog address has been changed from the nightmarishly confusing options of “www.grainfreeliving.com/blog” or “www.grainfreeliving.com/blog/blog”, “www.grainfreeliving.com/home” and “www.grainfreeliving.com/?view=featured” (commence banging head on desk now, they are just the ones I know about) to just “www.grainfreeliving.com” (sigh of relief). (more…)
You know, my most common email I get from people are please explain type emails asking why I use quinoa, amaranth and buckwheat in my recipes. When clearly, they are a grain, right?
Well, no. They are not. Buckwheat, quinoa and amaranth are all seeds, not grains. They are in the category called pseudocereals (ref: https://en.wikipedia.org/wiki/Pseudocereal), meaning they are cooked, used and commonly referred to as a grain, but are, in fact, not.
I have posted about this issue on my website before, but it is worth repeating with a couple of clarifications as to why I use them, as many grain free diets do not. Perhaps this is why many people assume they are grains, as the paleo, GAPS and SCD diets, which are probably the main “movements” of grain free also do not allow any of the pseudocereals.
This is just a functional post to link/claim my blog over at Bloglovin.