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Homemade crackers
These gems of a cracker (or are they a biscuit) are so delicious and versatile. But watch out they will be gone before you can store them as everyone will want them warm out of the oven.
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Gluten me
When we are hungry, we get ourselves that yummy thing to eat – but is there something more going on underneath? Read one person’s experience with giving up gluten and what was revealed to them.
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The stomach is the centre of individuality
Before the supply there is the demand and the food industry bends over backwards to please, satiate and pre-empt the next wave of our gargantuan appetites – but how do our bodies handle what we impetuously demand?
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The study, revelation and prophecy
The ultimate ill is not the shifting of the people or the budget, but the mass movement of the ills in our homes. Should we therefore not be constantly questioning if the study of the end-effect in its current form is sufficient for the evolution of the planet and its 7.7 billion inhabitants?
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The Universal Medicine New Year's Message for 2020
The ‘year’ 2020 translates to the number 4 in Esoteric Numerology. In its most basic understanding, 4 is the number of foundations. Thus, 4 represents Foundations. It is also the number of incarnation, relationship with nature, harmony, the world and the planet.
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Crispy pan-fried barramundi fingers
An innovative way to prepare home-made crispy fish fingers, perfect for parties, a light lunch and picnics.
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Saag
Rich with Indian flavour, this earthy, warming side dish transforms spinach and rocket into a filling and nourishing addition to any vegetable or protein meal.
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Roasted fennel
A flaming spicy fennel dish, delicious with fish, meat or on its own. A lovely light alternative to roasted vegetables.
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A Philosopher’s guide to creation
Life is like a box of chocolates . . . or is it? Read on and you may just be surprised what’s on the menu.
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‘Flavours of Vietnam’: a cookbook series by Miranda Benhayon
‘Flavours of Vietnam’ is a beautifully presented cookbook with a great selection of gluten free, dairy free and sugar free Vietnamese recipes. Compiled and written by Miranda Benhayon with gorgeous photos from Clayton Lloyd.
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Coriander and cumin spiced nuts
Simple to prepare, brilliant for any occasion, these roasted nuts make a healthy snack that is full of flavour and nutrition. There are endless variations on the spices you can add as well.
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Mediterranean style chicken casserole with olives
This light, dairy free Mediterranean chicken recipe has a burst of fresh zingy lemon through the flavoursome spices and olives. It’s simple to make and great to share with family and friends.
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Homemade gluten free curry powder
Homemade curry powder means you can make it just the way you like it and it’s on hand to spice up any dish adding warmth. This version will transform any meal with its complex deep flavours.
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Let food be thy medicine – outdated quote or ageless wisdom?
How powerful are our food choices in influencing the health of our bodies?
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Light dairy free salmon and prawn chowder
A yummy dairy free seafood soup to whip up on a cool evening. A delicate light recipe that leaves you feeling nourished and warm.
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Bridging Foods is amazing! Don’t believe me? Taste it and see!
A cookbook like no other that will inspire and support lasting changes in the way you are with food.
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God. It’s a Science.
Do you consider that God and Science are two separate things? Or are they one and the same?
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Spring green, brussel tops and cabbage slaw
Is it time to add some new greens to your vegetables list? How about adding vibrant green cabbage, a combination of spring greens and brussel tops or your seasonal choice.
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Dairy free fresh herb pistou
Herbs taste great with everything. This no-nuts dairy free healthy pesto can be made fresh, or made in bulk and stored in airtight containers in the fridge for up to two weeks, although fresh tastes best. Pistou is pesto without the nuts.
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Kitchen dispatches
Opera and drama have no place in the kitchen any more than they do in a hospital nursery room, where creations are nurtured with and by LOVE, that most essential of ingredients!
