Recovery from a disc injury can be a roller-coaster ride of good days and bad days. After an optimistic fortnight of steady improvement, I was faced with a horrid day of crippling pain and depression. I forced myself through the morning’s torture in the hope that it would ease as the day progressed but the short drive to work was enough to push me over the edge. I am normally an energetic and bubbly person and I hate that I’m reduced to a crumpled heap on the floor of our staff room. To add to the pain, I feel racked with the guilt of leaving my colleagues with all my work for the afternoon. I battled through a couple of consults before pathetically limping back to my car for the dreaded drive home. Pain has a way of warping your perspective on life and I can sense how short tempered and grumpy I am but with every moment hurting I cannot stop myself.
Upon arriving home I drugged and heat-packed the hell out of that wretched spine of mine before laying back in bed with a glass wine in hand. Before long I was smothered in cats and started to appreciate that tommorow would be a brand new day. With new-found gratitude I reminded myself to be thankful I still have many wonderful things in my life; I have my sanity, my internal health, a loving husband and two of the most handsome cats in the world.
One of my treasured winter creature comforts in Perth is our locally grown fresh black truffles. I go absolutely bonkers for these little black fungi and our winter is filled with back to back truffle dinner events. This season has already kicked off and yet I’m in no good shape to sit down for a lazy degustation. So, in an act of kindness the Boy suggested that instead of going to the truffle, get the truffle brought to me. My first creation of the season is this luscious creamy truffle cauliflower soup. This is a vegan cauliflower soup that is also gluten free and dairy free, and rich in flavour and umami deliciousness.
- 1 clove garlic
- 30 grams Nuttelex or preferred dairy free, vegan spread
- 1 tablespoon vegetable stock concentrate (from Thermomix EDC, if you are not using a Thermomix, use 1 stock cube. Ensure it is onion and gluten free)
- 40 grams fresh shiitake mushrooms
- 40 grams raw blanched almonds, soaked for 1-2 hours and drained
- 250 grams cauliflower, roughly chopped
- 200 grams potato, roughly chopped
- 1 tablespoon savoury yeast
- 600 grams filtered water, room temperature
- 10-20 grams of fresh black truffle, depending on preference
- salt and pepper to taste
- 100 grams cauliflower florets, broken into small florets
- ½ tablespoon extra virgin olive oil
- 1 tablespoon sliced almonds
- 10 grams fresh black truffle
- Preheat oven to 200C.
- Toss 100 grams of small cauliflower florets in olive oil season with salt and pepper and roast in the oven for 20-25 mins until browned. Reserve for garnishing the soup
- Place garlic clove in the mixing bowl and chop for 5 sec | Speed 5 MC. Scrape down the sides of the mixing bowl.
- Add 30 grams Nuttelex and saute for 2 mins | 100C | Speed 1.
- Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast, water and salt and pepper to taste. Cook for 20 min | 100C | Speed 1. Put the simmer basket on top instead of the MC
- Blend for 1 minute | Speed 9, gradually increasing from Speed 1-9 until a smooth consistency is achieved.
- Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Mix for 20 seconds | Speed 3.
- Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle
- Finely chop garlic clove. Saute with 30 grams Nuttelex in a medium sized saucepan on medium heat.
- Add vegetable stock concentrate, potato, shiitake mushrooms, cauliflower, drained almonds, savoury yeast and water and bring to the boil. Simmer for 15-20 min or until vegetables are soft . Add salt and pepper to taste.
- Blend using a stick blender until a smooth consistency is achieved.
- Shave 10-20 grams of fresh truffle into the mixing bowl ensuring to leave enough to garnish. Stir to mix through
- Serve immediately and garnish with roasted cauliflower, sliced almonds and fresh black truffle
For anyone who has gone through the journey of having a back injury you will understand what an ordeal it can be; not just physically but emotionally as well. When I was in my early thirties, a couple of my spine’s intervertebral discs decided to give way while I was in the middle of performing a dental procedure on a dog. It was at a point where my veterinary career was progressing perfectly and I was just about to ask my bosses to buy in as a partner to the practice. I was one of their star employees who happily worked consecutive twelve hours shifts, overtime and after-hours with no complaints.
And then, thanks to my back, it all turned on it’s head. It took me eight grueling weeks to be able to return to work and even then it was only in a part-time capacity. It was over a year before I could go through a full day without severe pain. Chronic pain can often lead to depression and it took me a long time before I could say I felt mentally whole again. Fortunately those dark days are far behind me and my focus on health, nutrition and mobility forms part of every day of my life.
Given my history, I became very concerned this week when I had a sudden onset of back pain with a total inability to bend. I couldn’t even put on a pair of socks! After seeing a doctor, remedial massage therapist and physio along with downing some analgesics, I am relieved to find out it is hopefully just my ol’ faithful disc flaring up again with some muscle spasm to boot. I am hoping this is a better prognosis as I cannot afford to have an extended time off work again!
To assist my body in recovery, I have been nourishing myself with natural anti-inflammatory foods including fresh fish, leafy greens, beetroot, ginger and turmeric. Because the Boy isn’t keen on curry, I had to think hard about how to add turmeric into our daily meals. This inspired me to create a dairy free custard that is also fructose friendly and of course gluten free. It it naturally sweetened and easy to make in the Thermomix. If you don’t have a Thermomix, you can make on your stove top too.
- 2 free range eggs
- 1 vanilla pod, split open and scraped
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- 45 grams of a natural sweetener of your preference such as maple syrup, rice malt syrup or coconut sugar
- 50 gm arrowroot or gluten free cornflour
- 400ml can organic coconut milk
- Add all ingredients into your Thermomix mixing bowl and cook for 7min | 90C | Speed 4.
- Once cooked, blend for 4 sec | Speed 6.
- Remove any remaining vanilla pod portions and serve immediately.
It is a known fact, I don’t know how to relax. I almost always have at least 101 things on the go at any one point and this can be both extremely exciting and stressful. Although I have no one to blame for being so busy but myself, yet I cannot help but look upon my feline fur-kids with envy as they happily laze entire days away sleeping, cuddling and lounging about. They are true experts in relaxation. After years of recurrent illness and always being “sickly”, I have finally learnt that to keep up this crazy pace without falling apart it is crucial to take time to nourish my body with excellent nutrition.
Part of this commitment to myself has included switching to eating a more plant-based diet, and whilst I would never claim to be a true vegetarian, we certainly do find ourselves eating less and less meat as the years go on. And for once in my life I can honestly say I don’t really miss it.
A couple of weeks ago I had some surgery to remove a suspicious looking mole from the sole of my foot. While I waited for the pathology results to come back, I madly ticked over in my mind nearly all perceivable potential outcomes, both good and bad. I decided to start to mentally prepare myself in case they needed to perform a much more invasive repeat surgery to take wider margins. All the while my carefree alter-ego sat on my shoulder saying “Settle down woman, it’s just a weird looking mole!”.
And thankfully that imaginary brazen smart-arse was right, there was no evidence of any cancer in my biopsy. Relieved, elated and very grateful, I immediately proceeded to plans with the Boy to head out that evening and celebrate together. Having recently attended a few too many boozy events lately, we both wanted a meat free dinner. I chose CNR Kitchen as I knew they had a lot of vegan, vego and gluten free options on their menu.
We started with the raw vegan tasting plate. It came with a collection of items including Moroccan savoury cakes, dolmades with cashew mint aioli and a serve of raw vegan Pad Thai. It also had a small serve of their house-made dehydrated corn chip crackers with fresh guacamole and pineapple salsa to dunk them in.
The tasting plate was a simple but satisfying dish and would be a great option to order for those who haven’t eaten raw food before. I will have to remember that when on my next pub crawl with my meat-eating friends. The Moroccan savoury cakes contained a careful balance of spices and were my favourite part of the tasting plate despite there being one slight problem. They didn’t hold together very well at all and combined with my usual level of clumsiness, my cakes crumbled apart after the first bite making them very messy to eat.
As I dunked the last half of my Moroccan cake into the cashew mint aioli it crumbled into numerous pieces and fell into the bowl of dip. The Boy could barely stifle his chortle as he grinned and watched my useless attempts to scoop out my crumbs. They still tasted just as good!
Thankfully I managed to eat my raw nachos much more elegantly as my house made corn chips had enough strength and substance to withstand a decent amount of toppings. The added sweetness of the pineapple into the salsa was a winning element and you would have never guessed the cashew sour cream was actually dairy free.
In the dim lighting of the evening I struggled to get a good shot of the eggplant lasagne. This was a vegan version of the Boy’s favourite meal and yet wasn’t missing any flavour despite the lack of any meat. I was actually inspired a few days later to make my own grain free, dairy free lasagne at home.
The lasagne was packed full of veggie goodness with layers of pumpkin, eggplant, mushroom and zucchini flavoured with a rich tomato and black olive marinara and house made macadamia ricotta. I loved the sweet potato crunchy curls tumbled on top.
For dessert we ordered a small selection of the raw desserts. One of the slices I ordered was the chilli chocolate slice but I nearly got in trouble for ordering it by the Boy. He is not a fan of chilli at all and cannot handle anything more than the most mildest of mild heat; lucky for us this slice had just a subtle hint of oomph in it and so thankfully there were no complaints.
The banana cream cake was decadently indulgent and for once I was happy it was only a small serve. Raw desserts can be very rich and even someone with a huge an appetite like me can be easily satisfied with smaller portions.
For someone who must eat gluten free, CNR Kitchen is a welcoming reprieve from all the gluten ladened dude food and Asian eateries located around in Northbridge. I will definitely be reminding myself of their presence next time I’m out partying and become tempted to risk eating a taco or burger. I know that my body will thank me in the morning.
CNR Kitchen are active participants in Eat Drink Perth festivities and hosted a raw dessert teaching class a couple of weeks ago when the Festival began. Attendees were taught how to make a number of delicious sugar free, dairy free and gluten free raw desserts. Of course this was accompanied by taste testing everything.
CNR’s second raw food class is held this week on Tuesday April 7th and for this session they will making dairy free cheese, milk, cream and ice cream using nuts. To find out more head to the Eat Drink Perth website.
Disclaimer: Chompchomp is an official blogger for Eat Drink Perth ’15. Whilst the Eat Drink Perth blogging team are kindly each gifted a number of event tickets from the City of Perth, Chompchomp just cannot help but get into the Perth City mood and attend more than just what she is given. I mean who doesn’t love food festivals! Consequently, she paid for this meal in full.
Northbridge Piazza, 44 Lake Street, Northbridge WA 6003 | (08) 9228 8861 | cnr.net.au
Eating seasonal fruit and vegetables is easy to do living in Western Australia because the diversity of our state means we can grow a wide variety of our own produce. This year’s cherry crop was a bumper one and I have been so grateful that I could buy fresh locally grown cherries throughout the Christmas period. As both the Boy and I are predominately vegetarians at home, our house has various fruit bowls dotted around the place such that anyone visiting might think we were obsessed with food. 😉
Cherries do contain a moderate amount of fructose so for those who suffer from fructose malabsorbtion you need to be careful with your intake. For those very sensitive, you are probably best to avoid until you have your symptoms under control. After being on a strict fructose friendly diet for a few months, I was recommended to reintroduce small amounts of fructose to assess my own personal level of tolerance. I find I can handle eating a small amount of cherries as my reaction is relatively mild provided that I do not go nuts and devour a whole bowl to myself.
This addictive peach and cherry breakfast bake is made with fresh cherries and canned peaches but these fruits can easily be substituted with other more fructose friendly fruits if you prefer such as berries and fresh banana. It is the perfect dish for entertaining family groups over the festive season as you can prepare it prior to guests arriving and pop it in the oven once their all turn up. I think this is much better than standing in front of a hot stove frying eggs while everyone else sips champagne!
- 8 slices gluten-free bread, cut into 2cm cubes
- 3 whole eggs
- 300ml of your preferred type of milk (almond, rice, soy or dairy)
- 1 teaspoon pure vanilla extract
- 1 x 425gm can gluten-free peaches in light juice/syrup** See note
- 12-15 fresh cherries, pitted
- 100ml of prepared coconut whipping cream (see note below)
- 1 teaspoon ground cinnamon
- 70ml 100% pure maple syrup, warmed
- 1 x 275ml can coconut milk (full fat, not fat reduced, refrigerate overnight)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla essence
- To make the coconut whipping cream, refrigerate a can of coconut milk overnight to allow it to harden. The following day, spoon out the milk into a bowl and add maple syrup and vanilla. Whisk or mix with an electric beater until it has the consistency of whipping cream.
- Preheat the oven to 190°C and grease a 22cmx22cm glass baking dish.
- Drain the can of peaches and discard the syrup.
- Remove the pits from the fresh cherries and cut them in halves.
- Slice about 8 slices of the bread into 2cm squares and place half the bread into the baking dish.
- Nestle half of peach slices and cherries in between the slices of bread.
- Top with the remaining cubes of bread and nestle the remainder of the peaches and cherries in this second layer.
- In medium bowl, whisk the egg yolks, milk and vanilla and pour over the bread cubes.
- Pour dollops of the whipped coconut milk prepared earlier over the bread cubes.
- Sprinkle with cinnamon and bake for about 35 minutes or until browned and crunchy on top. Once baked, set aside to cool about 5 minutes.
- Serve immediately with warm maple syrup and dollops of whipped coconut cream.
Chocolate is an addiction of mine that I’m certain I can blame on my genetics. Both Mum and Dad love their chocolate and I have been coerced into a number of chocolate binges with Mum over the years. I figure that there is no point fighting nature and assure myself that chocolate IS a nourishing super food after all. In fact, I am actually doing my body a favour giving it a daily dose. The best type of chocolate, in my humble opinion, is raw chocolate. sumptuous and silky, it has a melt in your mouth texture that will certainly have you going back for more.
On our last visit to the The Raw Kitchen in Fremantle, the Boy and I shared an uber-delicious raw peppermint slice. Unfortunately it was full of fructose and while I certainly enjoyed it at the time, the aftermath wasn’t pleasant. Wanting to relive the good parts of that moment without all the abdominal pain, I was inspired to create a fructose friendly raw peppermint slice. Whilst I realise that my version does not resemble The Raw Kitchen’s with respect to its symmetry and perfection, I can assure you they still taste just as good, if not better. Try them for yourself.
- 1 cup (100 grams) almond meal
- 4 tablespoons (85 grams) rice malt syrup (use more if you prefer it sweeter)
- 1 cup (100 grams) shredded coconut
- ½ cup (55 grams) raw extra virgin coconut oil, melted
- 4 tablespoons chia seeds
- 4 heaped tablespoons of raw cacao powder (use more if you prefer your chocolate rich)
- 1 teaspoon of vanilla essence
- 1 pinch of Himalayan sea salt
- 1 large sized avocado (or 1 & ½ small)
- ¼ cup (85 grams) maple syrup
- ⅓ cup (75 grams) raw extra virgin coconut oil, melted
- 1 & ½ cup (150 grams) shredded unsweetened coconut
- 1 teaspoon peppermint extract depending on preference
- 1 pinch of Himalayan sea salt
- ¼ cup (30 grams) raw extra virgin coconut oil, melted
- 2 tablespoons maple syrup
- ¼ cup (30 grams) raw cacao powder
- ¼ teaspoon vanilla extract
- pinch of Himalayan sea salt
- Line a 20cmx20cm baking dish with foil.
- Mix the almond meal, rice malt syrup, coconut, melted coconut oil, chia seeds, cocoa and vanilla.
- Press the mix using the back of a spoon firmly into the tray, sprinkle with salt and place in the freezer to set for 5 – 10 minutes.
- Place all ingredients in high powered blender and blend until smooth. For those with a Thermomix place ingredients in mixing bowl and mix for 60 sec/Speed 5-9 increasing gradually. Scrape the sides of the bowl with the spatula and repeat. Smooth mixture into prepared dish and stick back into the freezer for another 10 minutes.
- Gently warm coconut oil until it is melted and combine with maple syrup. Stir well.
- Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
- Once set, remove from the tin and chop into little squares. Keep in a container in the fridge or freezer depending on preferences.
Belmont Forum‘s recipes cards of the 12 Days of Blogger’s Christmas. All ingredients were purchased and paid for by Belmont Forum. Belmont Forum had no influence on the content of this recipe.
One of my most popular recipes on the blog is my coconut flour banana bread. It is one of our staples at home and whenever we have browning bananas in the fruit bowl I will get a request from the Boy to bake it. Since I first published the recipe in early 2013, I have progressively made some tweaks to improve it whilst not taking away from its purpose of being somewhat healthy.
I found that by adding in chia seeds to my original recipe along with beefing it up with a few more eggs, the end result is banana bread with much improved texture without any of its predecessors crumbliness. This banana bread toasts beautifully and with the increased fibre content of the coconut flour it can be quite filling.
I was recently approach by Belmont Forum to provide recipes for publication on recipe cards to be displayed in their centre and I knew this paleo banana bread would be a total hit. Better still, it is very allergy friendly as it is grain free, gluten free, dairy free and fructose friendly.
- Makes 1 loaf
- 400 g ripe bananas
- 6 free range organic eggs
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- ¼ cup (50 grams) coconut oil
- ½ teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- ¼ cup (65 grams) pure maple syrup
- ½ cup (55 grams) coconut flour
- ¼ cup (35 grams) chia seed
- Extra banana and shredded coconut to decorate
- Preheat your oven to 150 Celsius (fan forced) or 170 C (no fan).
- Combine banana, oil, cinnamon, vanilla, eggs, maple syrup and baking powder into a blender or food processor and blend until creamy and combined. For those with a Thermomix blend for 2-3 mins | Speed 5. or until smooth and creamy. Alternatively you can do this by hand in a large bowl.
- Add the coconut flour and chia seeds and mix through. (Thermomix 2 min | Speed 2)
- Rest for 10-15 minutes to allow the chia and coconut flour to expand.
- Lightly oil one loaf tin and then line with baking paper.
- Spoon batter into the tin, at this stage you can decorate the bread with flaked coconut and sliced banana before baking.
- Bake for 55 – 60 minutes depending on your oven (a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
I realise everyone has their sad story to tell at some point in their life but I have to be honest with you, this past fortnight has been really tough going for me. One of my friends was tragically killed in a horrific car accident at the tender age of 27 years. She was a head strong and outspoken girl, much like myself at times with a heart of gold. She was also a fervent lover of animals and we totally connected on these two levels. She cared for her fur-kids with the utmost level of love and attention and her death left many of us feeling numb in disbelief. It wasn’t until her funeral that it finally sunk in for many of us, we would never see her smiling face again. As I watched my dear friends pluck up their courage to give their eulogies before hundreds of mourners, it was as touching as it was heartbreaking.
In a desperate attempt to soothe my grieving soul, I was inspired to create a comforting dish that I have lusted after for weeks; truffled mac and cheese. After all my dairy indulgences at the Truffle Kerfuffle food festival I needed to make a version of this homely food without punishing my immune system. And here it is; my gluten free truffled vegan mac and cheese.
You will be surprised at the level of cheesy flavour this dish imparts. The Boy is lucky enough to be blessed with no food intolerances and the concept of a vegan mac and cheese sounded like total gobbledegook to him. Despite his apprehension that I wouldn’t be able to prepare him something worth eating, he managed to devour not just his own serve but wolfed down the extra bowl that I prepared for the following night’s dinner.
For my pasta I used some Barilla gluten free elbows that the lovely people at Barilla sent to me to try a few months back. For those of you who have tried gluten free pasta before, you will appreciate that achieving an al-dente texture is not that easy and many brands will go from chewy and hard to literally falling part in the space of a few seconds. The Barilla pasta cooked to a beautiful texture and I honestly think you could serve it up without telling anyone it’s gluten free and no one would know.
I finished off this dish with a combination of truffle oil and grated fresh Manjimup black truffles. When it is not truffle season, you can opt for using just truffle oil. Keep your left over fresh truffle in a sealed container of uncooked rice to allow the truffle aroma to impart into the rice.
- Packet Barilla gluten free pasta elbows
- ¾ cup raw pine nuts
- 1&3/4 cup unsweetened almond milk
- ¼ cup of grapeseed oil
- 1.5 tablespoons gluten free corn flour/starch
- ¼ cup of nutritional yeast
- 1 tablespoon of white or rice miso
- 1 tablespoon lemon juice
- ¼-1/2 teaspoon salt (to taste)
- 1 tablespoon of thyme
- Truffle oil and fresh black truffle for garnishing
- Preheat oven to 180C
- Soak pine nuts in water for 2-3 hours or overnight. Drain and add to blender. Blend until crumbly.
- In a heavy saucepan, combine almond milk, oil and corn flour and stir until cornflour dissolved. Bring to simmer over high heat. Once cornflour totally dissolved add mixture to blender. (Note make sure you check your blender is heat-resistant. I use my Omniblend blender which is resistant to very high temperatures).
- Add nutritional yeast, miso, lemon juice, ½ tablespoon of thyme and salt into blender and blend on high until smooth.
- Meanwhile cook pasta elbows as per packet directions. Drain pasta.
- Place cooked pasta in ovenproof bowls and top with blended sauce mixture.
- Cook in the preheated oven for 15-25 minutes or until top becomes crunchy and slightly browned.
- Remove from oven and drizzle with generous amounts of truffle oil. Shave fresh truffle if available lavishly over the top.
- Enjoy while it’s hot!
This is an original recipe by Chompchomp Barilla gluten free pasta to try without any obligation to develop a recipe or give a favourable review. Regrettably they didn’t include a free truffle to sample as well. The black truffle she used in this recipe was given as part of attending the Hunt and Harvest dinner at the Truffle Kerfuffle festival in Manjimup. For any future companies that wish for Chompchomp to sample their product, please be advised that she is happy to accept any samples of fresh black truffles that they may want her expert opinion on. This will include samples of truffle butter, truffle cheese and any other gluten free truffle product.
Having food intolerances can be a real pain if you also happen to be a foodie. Over the years I have learnt not to get fixated with a particular dish on the menu as there is always a good chance that I won’t be able to eat it. Some restaurants are compassionate of our allergic needs and clearly identify the gluten free dishes on their menu which makes ordering food so much easier. I look forward to the day I see a fructose friendly marked menu.
Thankfully, my fructose malabsorption causes me much less severe symptoms than my gluten intolerance does. Provided that I strictly avoid all gluten, I can afford to occasionally be a little lenient on the fructose. We were recently invited to Foodie Craving’s Crust Gourmet Pizza store in Mount Lawley to give feedback on their new free WIFI installed in store. The event didn’t start until 8pm so the Boy and I decided to stop en route to Solomon’s Café on Beaufort Street. The concept of an entirely gluten free restaurant is one that already gives me warm fuzzies, but at Solomon’s Café it is also all organic AND dairy free – it almost sounds too good to be true!
Knowing we had an evening of pizza feasting ahead of us, we planned to have a light snack only but as is often the case we may have ended up ordering a bit more than we necessarily needed.
Maybe I should just blame it on the meal sizes? When I chose the raw zucchini pasta, I certainly wasn’t expecting the towering mountain that came to the table. Nor did I plan ahead and ask for the omission of onion. Having eaten raw zucchini pasta on several occasions myself at home, I have grown to really love the texture and will make a great effort to make sure each “pasta” strip is made from the entire length of the zucchini to give long luxurious spaghetti-like strands. For this time round I was disappointed to find my pasta was made from short, comparatively fat pieces of zucchini that would have only been about 6-7 centimetres long. It felt a bit like I was eating a grated zucchini salad. It was tasty, but not what I was anticipating.
The beetroot gnocchi was much more satisfying although that may be in part because I so rarely get to order gnocchi as most are made using wheat flour. They tasted a little doughy yet still had a light texture and matched well with the vegan pesto drizzled lavishly over the top.
As soon as I saw there were vegan nachos on the menu I had a gut feeling the Boy would order this for himself. I was quietly hoping he wouldn’t as we had only recently shared raw nachos at The Raw Kitchen the week before. I like to have interesting and different dishes to photograph and write about but he just wasn’t having it. It was a much bigger serve than The Raw Kitchen and he preferred the salsa as it was more flavoursome.
Continuing in our quest to try and abstain from alcohol for sixty days we each ordered a healthy antioxidant packed drink. I chose the “Bloody Detox” juice squeezed full of fructose friendly beetroot, carrot, celery, parsley, ginger and lemon. The Boy chose the vegan but creamy mango lassi made with mango, coconut milk, cinnamon, cardamom.
Pleasantly but not overly satiated we strolled up Beaufort Street to Crust. I was glad I had left a bit of room for some pizza as they always have plenty of gluten free options for me. The purpose of the evening was to trial run their new free in-store WIFI to assess how useful it would be for their customers and if it was easy to access without guidance.
As we made ourselves comfortable on the alfresco tables some starters were brought out including the gluten free oregano verdi and parmesan squares. All my vegan efforts were thrown out the window as I couldn’t refuse the offer of such cheesy deliciousness like this. Crust’s gluten free bases taste incredibly “normal” and fellow blogger Jacqui from Pantry in Suburbia commented how she couldn’t even tell it was gluten free.
After polishing off some starters we ran through an online questionnaire using the free WIFI. It was very simple to connect across the variety of devices everyone were using and the Internet speed was much quicker than my Optus 3G network. For the gluten free pizza option we chose the Szechuan Chilli Prawn. Crunchy spicy seasoned prawns were scattered generously over the gluten free pizza base along with fresh capsicum, bocconcini and sweet chilli, and then garnished with fresh lemon and chilli. This pizza has a bit of a kick to it and I highly recommend it for those who like a bit of heat.
Crust’s dessert pizzas unfortunately cannot be made gluten free as the gluten free bases are made off site in a gluten free environment to minimise any contamination. I looked on in envy as every devoured the Black Forest Crumble; a decadent dessert pizza layered with custard, mud cake and black cherries, topped with baked crumble, drizzled with berry coulis and dusted with icing sugar. Given that our small table managed to eat its way through two of these, I am guessing they were pretty damn good. Gluten free dessert options at Crust include their chocolate mousse and all their ice cream flavours. The chocolate mousse is by far my favourite. I love how there are numerous little chocolate nibs buried in the mousse.
Solomon’s Café is definitely worth a visit for anyone with dietary issues as the menu is designed for us. Better still they use organic ingredients without the high price tag you would expect. Whilst not all our dishes had a wow factor, I loved how I could order pretty much anything off the menu like back in the days before I knew about my intolerances. Total freedom without all the health issues that used to come with it!Solomon’s Café 487 Beaufort Street, Highgate WA 6003 | (08) 9328 7995 | Facebook Price: $$ (Mains $20-36, Sides/Small bites $5-12) Food: 3/5 (would prefer more vego options given niche target market) Service: 3.5/5 (slow to bring out meals however were packed) Ambience: 3.5/5 (noisy and vibrant) Drinks: 3.5/5 (both juice and smoothie options, fructose free options) Total: 13.5/20 www.crust.com.au
Anzac Day is the national day of remembrance in Australia and New Zealand where we cast our hearts and minds to those who have fought for our country at war. The day is a national public holiday and across the country there are numerous dawn services that are held attracting both the young and old in the wee hours of the morning. Anzac Day wouldn’t be complete without Anzac biscuits which history claims they were apparently made by soldier’s wives to send to them abroad. After spending the last three months with my days off being filled with wedding planning, it is such a treat to have these days returned to me to indulge in whatever activities I please. It has been a while since I have made any effort in the kitchen so with both the fur children supervising from their cat scratch post I scanned my pantry for some inspiration. With Anzac Day approaching us this week, I have attempted to adapt the classic Anzac biscuit recipe to create Coconut flour Paleo Anzac Biscuits that are dairy free, gluten free and fructose friendly yet still remain delicious!! Is it possible?
- 1 & ¾ cup almond meal
- 1 cup flaked almonds
- 1 cup dessicated coconut
- ⅓ cup coconut flour
- ¼ cup maple syrup
- ½ cup coconut oil, softened
- ½ teaspoon bicarb soda
- 1 tablespoon water
- Preheat over to 130 degrees C.
- Combine the almond meal, flaked almonds, coconut and coconut flour in a large mixing bowl.
- Combine maple syrup and coconut oil in a small saucepan and heat very gently.
- Mix the bicarb and water together then add to the maple syrup mix, stir until mixed.
- Add wet ingredients to dry ingredients and mix thoroughly until combined. Add a small amount of water to help mixture stick together.
- Squeeze firmly into small balls to stick mixture together then flatten slightly and place on a baking try lined with baking paper.
- Bake for about 40 minutes until golden.
- Allow to cool on a rack before serving.
Adapted from the website The Healthy Chef by Theresa Cutter the author of The 80/20 Diet and 101 ways to lose weight.