yum. Gluten Free Magazine September 2015

SEPT 2015

MEET GF CHAMPIONS | EATING OUT | GLUTEN-FREE RECIPES | TRAVEL | LATEST PRODUCTS

HAPPY 2ND BIRTHDAY!

CONTENTS { Y U M . G L U T E N F R E E M A G A Z I N E T H E ( 2 N D ) B I R T H D AY I S S U E }

08COELIAC QUEENSLANDMeet Coeliac Queenslands Glen Harriss

10TABLETALKWhats new, whats fab, whats made us shout hooray this month

12BROOKE MEREDITHWhere models play

26THE NATURAL NUTRITIONISTSnack time is here

32HAPPY TUMMIESEasy allergy-free party food ideas

34HEALTHY READING MATERIALGluten-free bookworms unite!

36KATE WEISSFrom adversity to opportunity; a tale of love

40THE MERRYMAKER SISTERSSweet tooth treats

46BUSINESS PROFILEThe world will thank you 48ARO HA RETREATSAdventures in wellbeing

58 AMY CHATWIN Nourish the heart, mind, body and soul

66 THE GOOD FOOD SOCIETY Good intentions

68NUTRA ORGANICSBerry nice garden

74ANJUM ANANDPick of the flavour pack

80LEE HOLMESGet your rhubarb on

86OLIVE LEAF EXTRACTSix simple steps for immunity

88LIVE LOVE NOURISHOh so good party food

90CLE-ANNFood, glorious food

95SABA HEALTHOne gluten free grain to rule them all

96NICOLE JOYJoyful birthday cake

SEPTEMBER CONTRIBUTORS{ S E T T H E T A B L E A N D M E E T O U R Y U M . M A G A Z I N E R E C I P E E X P E R T S }

EMMA AND CARLA PAPAS The Merrymaker Sisters Emma and Carla are the Merrymaker Sisters: health and happiness bloggers, authors and health coaches. They share healthy, paleo recipes and inspiration. www.themerrymakersisters.com

LEE HOLMES Super Charged FoodLee Holmes is an award-winning blogger and number one selling author of five books: Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids, Eat Clean Green and Vegetarian and Heal Your Gut. www.superchargedfood.com

STEPH LOWE The Natural NutritionistSteph Lowe is a leading Australian sports nutritionist specialising in gluten-free and refined sugar-free food, fuelling and real food education. www.thenaturalnutritionist.com.au

CLE-ANN STAMPOLIDIS Cle-ann Food & LifestyleCle-ann is a recipe developer, stylist and multi-talented foodie immersed in Melbournes rich food culture. Her simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com

AMY CHATWIN Throughly Nourished LifeAmy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself every day. She makes gluten free, vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com

CASEY-LEE LYONS Live Love Nourish

Casey is a qualified nutritionist, naturopath and director of Live Love Nourish; an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

ANJUM ANAND Anjum AnandInternationally renowned TV chef, best-selling food writer, award-winning brand owner, entrepreneur and mother of two, she is the face of modern Indian cuisine and a woman who embodies the entrepreneurial spirit. www.anjumanand.co.uk

CONNECT THE DOTS { H O W T O R E A D Y U M . M A G A Z I N E }

GLUTENFREE

DAIRYFREE VEGAN

NUTFREE

SOY FREE

SUGARFREE

PRESERVATIVEFREE

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on

the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo

have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a

gluten-free diet.

Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever

possible. This will help maintain the range and variety of products available from these manufacturers and encourage

them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a gluten-

free diet. Products that use this logo are:

Tested to have gluten levels

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided AS IS and on an IS AVAILABLE basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning the design of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.

PUBLISHER Jumpin Publishing Pty Ltd

MANAGING EDITORBianca Shugg

CREATIVE DIREC TOR Vanessa Russell

www.raspberrycreative.com.au

NATIONAL SALES MANAGER Olivia Jackson

SUB-EDITOR

Belinda Glindemannwww.bellepr.com

FEATURE WRITER Olivia Jackson

CONTACT US:

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MAG SUBSCRIPTIONSwww.yumglutenfree.com.au

Cover shot courtesy Nicole Joy, www.nicolejoyinspire.com

(see page 96 for recipe)

Bianca Shugg

Publisher/Editor

I am so stoked to be sharing this incredible two-year milestone with the people who made this birthday possible. And thats YOU! We have a very exciting future ahead for yum. and we cant wait to share more exciting news with you all in late November.

Most recently however we have launched a new Facebook group called The yum. Gluten Free Village. Its a safe place for people on a coeliac or gluten-free journey to share questions, ideas, recipes and friendships. We would love for you to come and join us.

Whatever your journey, we are very happy that yum. is making a difference in your life. Thank you for reading us.

Happy 2nd birthday to us!

N E X T I S S U E - O C T O B E R 2 0 1 5 - B U R G E R S & B R E A D

MAGAZINE NOW AVAILABLE HERE!

Our lovely Sponsors:

Make that sugar freestart this September

Summers around the corner. What better time to get on a path to healthier living. Sugar Free September is the ideal place to start. Get involved and enjoy the feeling of having more energy on less sugar.

What have you got to lose? Except maybe a kilo or two.

Check out our SFS plan for success at sugarfreeseptember.com.au

Y U M . | C O E L I A C Q U E E N S L A N D

INTRODUCING THE STAFF AND VOLUNTEERS

{ G E T T O K N OW T H E S TA F F A N D V O LU N T E E R S O F C O E L I AC QU E E N S L A N D.

T H E Y A R E J U S T L I K E A B I G , E X T E N D E D, G LU T E N - F R E E FA M I LY ! }

Over the next few editions of my regular column, I plan to

introduce you to the team here at Coeliac Queensland. To get the

ball rolling, I thought Id tell you a little bit more about me.

I joined Coeliac Queensland as the Executive Officer on

November 11, 2013. I remember the date because our daughter

was born exactly one week later. I worked for a week in my

new role and then had two weeks off with my family! My wife

and I have three children; aged 7, 5 and almost 2 (pictured, right).

Before joining Coeliac Queensland, I worked for the Mater

Foundation as the Director of Community Fundraising. Prior

to that, I was the Development Manager Qld/NT for Juvenile

Diabetes Research Foundation (JDRF). I have more than five

years of management experience in charities and the not-

for-profit sector. My role at JDRF provided a great education

into auto-immune diseases and research to improve the lives

of those with these diseases. JDRF also provided me with an

insight and understanding of coeliac disease with more than

10 per cent of people with type 1 diabetes also having coeliac

disease. All JDRF events cater well for strict gluten-free diets.

My time at JDRF is the reason I am here at Coeliac Queensland

today.

My role as Coeliac Queensland Executive Officer is to provide

leadership and direction to all programs and initiatives at

Coeliac Queensland. I represent Coeliac Queensland as part

of Coeliac Australia and Chair Coeliac Australias Operational

Management Group. I have a great team of staff, management

committee and volunteers who together work to support

Queenslanders with coeliac disease.

Outside of work, my focus is on football (soccer) at our local

club where I coach both my sons teams. My wife also plays

football for the ladies team. My playing days are over, so

I spend my time sharing my knowledge with the kids at the

club and as a member of the committee. Our weekends revolve

around playing football or supporting the Brisbane Roar. Our

weekends will be even busier soon as our daughter is only a

couple of years away from playing too!

If we are not playing or watching football, we spend time with

family and friends. We both have family local, so our kids

spend a lot of time with their cousins and grandparents.

Whilst I dont have a family connection to coeliac disease, I

am passionate about supporting our members and raising the

awareness and understanding of coeliac disease especially

amongst the medical community.

Glen HarrissExecutive Officer

Y U M . | T A B L E T A L K

TALK OF THE TABLE{ W H A T S N E W , W H A T S F A B , W H A T S M A D E U S S H O U T H O O R AY

T H I S M O N T H I T S A L L H E R E }

FIVE-STAR SNACKS

Be Natural Moroccan Spice Dry Roasted Chickpeas and Thai Sweet

Chilli Dry Roasted Fava Beans are gluten-free, nut-free snacks with

no artificial flavours, colours or preservatives and are both rated the

maximum five out of five health stars under the new Health Star

Rating system.

Grown in dry areas of southern Queensland and requiring no

nitrogen application, they are good for the environment too. The

launch of the new Be Natural snack range has been welcomed

by accredited practising dietitian, Caitlin Reid, who said that

this was a timely launch of a great healthy snacking alternative.

www.benatural.com.au

ISOWHEY INTRODUCES INGREDIENTS

IsoWhey Wholefoods are starting to move beyond snacks and into

ingredients with the launch of a number of exciting new products that

hit shelves last month. The popular premium wholefoods range is full

of nutrient-rich ingredients, catering to individuals who want more

from their smoothies and snacks.

Products are all gluten free, dairy free, vegan friendly and contain no

artificial colours, flavours or sweeteners.

The new products include Organic Cold Pressed Coconut Oil, Organic

Cacao Powder, Organic Mixed Greens with Matcha, Superfood Sprinkle,

Sacha Inchi Seeds with Sea Salt and New Brown Rice Protein Balls

featuring Dark Chocolate, Banana and Baobab.

www.isowhey.com.au

DONT BE A MUG - GET THIS DESSERT!

Quick and easy, these convenient one-minute mug desserts are a first

in Australia for the mainstream and health food aisles.

Hailed as a saviour for those wanting a quick dessert for the whole

family or simply a snack for one, the cute little packs contain four

desserts and are prepared and consumed in the same mug.

All you need is your favourite mug (no smaller than 225ml) a sachet of

premix and two add-ins (butter and milk, or your chosen alternatives)

and in one minute your dessert is ready. Melinda deliberately avoided

the addition of egg in these products in preference for a fudgy or self-

sauce pudding texture over the traditional mug cakes rubbery souffl

texture.

Ive included the option to create a mug cake on the rear of the product

boxes but felt the best texture was minus the egg. The ratio of premix

to egg is quite high in traditional mug cake recipes; of course this also

Pictured above from left, Be Naturals five-star healthy snack alternatives; Isowhey introduces ingredients to their range; and mugs arent just for your fave cuppa according to Melindas.

CARIBE LATIN KITCHEN, QUEENSTOWN, NZ

Queenstown offers many types of cuisine from all

around the globe, and Caribe is the pick when it comes

to Latin American or Caribbean flare which is a blast

on flavour, colours and creativity.

www.caribelatinkitchen.com

Y U M . | T A B L E T A L K

PUBLIC KITCHEN & BAR QUEENSTOWN, NZ

A casual dining option right on the waterfront where

it is all about social dining and sharing experiences.

www.publickitchen.co.nz

MADAM WOO QUEENSTOWN, NZ

Award winning restauranteurs Josh Emett and

Fleur Caulton in collaboration with Jane Leon bring

their take on Chinese and Malaysian street food. A

modern, fun space with a menu full of big flavours.

www.madamwoo.co.nz

EAT STREET

Pictured above, Liefje is the new gourmet choc on the block.

makes them perfect for our egg-free friends! Melinda says.

The first launch includes three popular flavours: Choc fudge brownie,

Deliciously lemon and Maple syrup.

www.melindasgfg.com

HEAVEN IN A CHOC BLOCK

Introducing Liefje: a luxurious organic chocolate, handcrafted in small batches on the

Victorian surf coast. First made for love, Liefje is now being shared with a growing

fan base across Australia.

Liefjes all natural ingredients contain no gluten, dairy, cane sugar or preservatives.

The couverture chocolate is traditionally tempered giving it the glossy finish, defined

snap when broken and velvety melt-in-the-mouth texture of a fine chocolate.

Liefje is made from antioxidant-rich, certified fair trade and organic Peruvian

raw cacao, the finest of its kind thanks to Perus cacao-growing heritage, unique

biodiversity and fertile soil. It is also the only Australian chocolate to use pure

Canadian maple syrup, giving it a subtle sweetness without the sugar spike and

adding a depth of flavour akin to toasted caramel. Maple syrup contains nutrients

like zinc and calcium and is also said to stimulate the release of insulin, aiding those

with diabetes and enhancing liver function. Unlike agave, maple syrup is also

FODMAP friendly, making it suitable for anyone on a low fructose diet.

www.liefje.com.au

Y U M . | B R O O K E M E R E D I T H

{ I N S TA G R A M S E N S A T I ON ? PA S S I ON A T E ( W H O L E )

F O O D I E ? C H O C A H O L I C ? T H I S M O D E L T I C K S A L L T H E

R I G H T B O X E S }

Words Samantha Kirton

WHERE MODELS PLAY

Meet Brooke Meredith model, whole food blogger and chocoholic. Not any

old chocoholic think nutrient-dense, antioxidant-rich, superfood type of

chocoholic. A self-confessed health enthusiast with a passion for wellbeing,

Brooke is also a health coach in the making, varying her days between

fashion shoots, study and cooking up healthy treats.

Brookes website A Conscious Collection stemmed from her love of cooking.

Her array of wholesome recipes, full of nutrients that nourish, heal and

satisfy, is testament to her desire to promote health among her followers.

With a knowledge as power philosophy, stand back while this girl cooks

up a storm!

What is A Conscious Collection?

A Conscious Collection is a health and lifestyle blog created to inspire,

educate and support people to live a healthier lifestyle. It is home to

delicious, healthy recipes where I create, cook, style and photograph. I also

blog about health-related travels, publish influential guest interviews and

share a whole lot of positivity.

How did the idea for A Conscious Collection come about?

I started the blog to document my recipes. As more and more people around

me were asking for my recipes, I decided to make an online portal that was

easily accessible to those asking. With months of preparation and a handful

of angst, I went live and expanded from there. After weeks of brainstorming

possible names, I came up with A Conscious Collection and felt this was a

perfect fit to providing a collection of conscious ways to leading a healthier

way of life.

What does a normal day look life for you?

My routine changes day to day, depending on my schedule.

Sometimes its super hectic with castings, meetings and shooting

and other days can be spent at home cooking, attending to

computer work and photographing my recipes. My line of work

in both modelling and the blog is quite demanding; there is never

a dull moment and I wouldnt change it for the world.

Whats the best part about your job?

Besides eating delicious food every day and having the

opportunity to meet and be surrounded by amazing likeminded

people, its the feedback I get from the community around me.

Whenever someone emails me and thanks me for helping them

in one form or another, its especially humbling.

What does your diet look like?

My diet consists predominantly of whole foods and is primarily

plant based. I dont eat gluten as I am intolerant and I limit

processed, refined foods and dairy. I occasionally eat meat and my

sugar comes from natural sources. I eat what I want, when I want

and I dont count calories. When you eat right, your body will

thrive. I have found a balance that works best for my body and

most traditional meals I crave, I adapt to healthier alternatives.

I also believe in the 80/20 rule. I eat healthy, nourishing food 80

per cent of the time and the remaining 20 per cent is left open for

foods I love without any attachment of guilt.

How has being diagnosed gluten intolerant changed your life?

Words cannot describe how much this has impacted my life. In

a nutshell, it has given me more energy and less brain fog. I am

more productive and its opened my eyes to the amazing whole

food alternatives available to us. My skin has also improved and I

am all-round genuinely happier.

Whats your best go-to GF food?

Im addicted to almond butter. Does that count?!

Whats your #1 health tip?

Be patient and trust the process. Change doesnt happen overnight,

so making small changes, one at a time, is the best way to set you

up for long-term success. It also pays to remember that no two

people digest food the same. Eat right for YOU and be conscious

of how these foods cause your body to react. Combine healthy

eating with an enjoyable exercise routine and youll be well on

your way to achieving optimal health.

If you could change the world in one specific area, what would it look like?

Over 700 million people around the world dont have access to

clean and safe drinking water. Its such an alarming figure and

I really wish that everyone had access to such an important

resource, just as we do.

Where to from here?

Im working on a couple of projects at the moment but cant give

too much away. Its been a dream of mine ever since I was a child

to have my own cookbook and everything Im doing now will

hopefully help me move closer to this dream.

www.aconsciouscollection.com www.instagram.com/aconsciouscollection www.facebook.com/aconsciouscollectionblog


A CONSCIOUS COLLECTION CHOCOHOLICS E-BOOK Available to download for $12.95 from

www.aconsciouscollection.com

Y U M . | D A N B A R R E T T

Y U M . | K I R R A W E S T W I C K


Use a spiralizer, grater or peeler to prepare the zucchini

noodles. Set aside.

In a food processor, place the remaining ingredients with 1 tbs

of water to help mix. Pulse until a pesto is formed.

Mix into noodles and serve.

{ NOTE } You can eat the zucchini raw or steamed. I dont often

like to use a microwave but its a great way to instantly heat

your noodles if you are wanting them warm. Simply add 1

tbs water to the bowl of zucchini and cover with cling wrap.

Pierce two holes with a fork and place in the microwave for

two minutes.

+ Serves 2 + Prep: 5 min. Cook: 10 min.

ZUCCHINI PESTO PASTA

{ I N G R E D I E N T S }

2 medium zucchinis

1 cup fresh basil

cup raw cashews

cup olive oil

1 clove of garlic

pinch of sea salt

pinch of ground pepper

1 tbsp goats cheese

EGG FREE

GLUTENFREE

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


Preheat the oven to 180C.

Slice the eggplant in half length ways and score them with a

criss cross pattern.

Rub melted coconut oil on to the eggplants or spray with a

coconut oil spray for ease.

Place in the oven and bake for around 20 minutes until

eggplants are soft and cooked through.

Whilst eggplants are cooking, make the miso paste. Combine

the miso, vinegar, maple syrup and tahini in a bowl or jug

and mix well. Using a garlic press, squash the knob of ginger

allowing it to mince into the bowl. Mix in and add a touch of

water if the paste is too thick.

Once the eggplants are cooked, turn the oven off and change it

over to the grill function, on full heat.

Remove from the oven and spread a generous layer of the

miso paste on top, sprinkle with sesame seeds and chives and

place under the grill for 5-10 minutes until the miso has soaked

through and darkens on top.

+ Serves 4 (side dishes) + Prep: 5 min. Cook: 30 min.

GINGER MISO EGGPLANT


2 eggplants

cup sesame seeds

2 tbsp white miso paste

1 tbsp rice wine vinegar

1 knob fresh ginger

1 tbsp pure maple syrup

1 tbsp tahini

chives, to garnish

coconut oil

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SUGARFREE


Mix all ingredients in a blender and set in the fridge for 5 hours or more.

For best results, refrigerate overnight.

For a peppermint mousse, add 1 tsp of spearmint flavouring.

+ Serves 2 + Prep: 5 min. Set: 5 hours or more. For best result, set overnight

CHOCOLATE MOUSSE { I N G R E D I E N T S }

400ml can of coconut cream

cup rice malt syrup

tsp vanilla essence

cup cacao powder

EGG FREE

NUTFREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


Place all ingredients in a food processor and pulse until the ingredients are well combined and the mixture sticks together.

Roll into balls and store in the refrigerator.

+ Serves 18 + Prep: 20 min.

RAW CARROT CAKE BALLS


1 cup pecans

1 cup pitted dates

1 cup desiccated coconut

1 tsp cinnamon

tsp ground ginger

1 tbsp lemon juice

2 carrots, grated

pinch of vanilla bean powder or tsp vanilla essence

pinch of sea salt

1 tbsp flaxseeds

1 tbsp tahini (I use hulled tahini as I personally prefer it)

1 tbsp rice malt syrup (or stevia )

EXTRAS TO ROLL

sesame seeds

desiccated coconut

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE

Y U M . | P R O D U C T S

BIRTHDAY BAKING{ A D D T H E S E G O O D I E S T O Y OU R S H O P P I N G L I S T I N S E P T E M B E R }

STOCKISTS 1. Simple Mills, Almond Vanilla Cake www.simplemills.com 2. Well & Good, Gluten Free Chocolate Mousse Cake www.buyglutenfreedirect.com.au 3. Melindas Gluten Free Goodies, Red Velvet Cake www.melindasgfg.com 4. Henry Langdon, Gateaux au Citron www.henrylangdon.com 5. Has No, Mocha Marble Cake www.aldi.com.au 6. Orgran, Vanilla Cake Mix www.orgran.com 7. 123 Gluten Free, Yellow Cake Mix www.123glutenfree.com 8. Naturally Good Products, Deliciously Free Chocolate Mud Cake Mix www.naturallygoodproducts.com.au 9. Allergy Riders, flags and baking cups www.allergyriders.com.au

5.

9.

1.

8.

3.

6.

7.

4.

2.

WEL7852 YumMag_Retail Ad_297x210.indd 1 28/07/2015 12:43 pm

SNACK TIME IS HERE

Recipes Steph Lowe, www.thenaturalnutritionist.com.au Photography Sarah Craven Photography

Y U M . | S T E P H L O W E

Preheat oven to 150C.

Combine almond meal, oil, rice malt syrup and water thoroughly.

Gently fold through dark chocolate and form 10-12 medium

cookies and place on a tray lined with greaseproof baking paper.

Cook for 30 minutes or until golden brown.

Cool before serving.

+ Serves 10-12 + Prep: 10 min. Cook: 30 min.

GLUTEN FREE CHOC CHIP COOKIES


1 cups almond meal

3 tbsp macadamia oil

3 tbsp rice malt syrup

2 tbsp water

50g Pana chocolate or 85 per cent dark chocolate, roughly chopped

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


Preheat oven to 180C.

Add flour, baking powder, salt and spices to a large mixing bowl and

combine.

Stir through finely chopped walnuts and carrots.

Beat eggs and add with rice malt syrup and melted coconut oil. Stir

well.

Pour into a lined cake tin and bake for 30 minutes or until it passes

the skewer test.

To make icing, add all ingredients to a high-speed blender and blend

until well combined and slightly thick. Store in the fridge until use.

If you can wait until tomorrow to ice your cake, please do. Your icing

will thicken up nicely overnight.

Remove cake from the oven and allow to cool before turning from

the pan. Do this as soon as it is cool to avoid the cake sticking to the

pan. Cool completely on a wire rack or in the fridge if you are short

on time.

Ice cake and chill in the fridge until serving. Left over icing can be

served with the cake and should last five days in the fridge.


CARROT & WALNUT CAKE WITH CASHEW

CREAM ICING{ I N G R E D I E N T S }

BASE

2 cups hazelnut meal/flour

2 tsp baking powder

teaspoon salt

1 tbsp cinnamon

1 tbsp nutmeg

1 large carrot, grated

cup chopped walnuts

4 free-range eggs

cup rice malt syrup

cup coconut oil, melted

ICING

cup cashews

1 small tin coconut cream

juice and zest of 1 large lemon

2 tbsp rice malt syrup

GLUTENFREE

DAIRYFREE

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


Add almond meal to a large mixing bowl.

Blend coconut, dates and cacao and stir into the mixing bowl.

Add the oil, rice malt syrup, chia seeds and cacao nibs and mix

thoroughly.

Press into a tin lined with greaseproof paper and chill in the

fridge until firm.

Remove from the fridge, slice into bar size pieces (8-10) and store

in an airtight container in the fridge.

+ Serves: 8-10 + Prep: 10 min Cook: 0 min.

RAW CHOCOLATE CRACKLE SLICE


1 cups almond meal

cup coconut flakes

6 medjool dates

1 tbsp raw cacao

cup coconut oil, melted

cup rice malt syrup

cup chia seeds

cup cacao nibs

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE

I often get asked what my son can eat when there are so many foods

he cant. It did take a while initially to work it all out but there are

heaps of simple foods he can eat, even at parties.

Usually I take all of his food to parties but occasionally I have a mum

who is keen to involve him and offers to cater for him. Of course if

there are foods there he cant have as well he needs to take his food

first and not go back for more to avoid contamination. Its also really

important if you cater for a child with food allergies that you are

really careful about cross contamination while preparing the food. If

youve used anything from packets keep the empty packets for the

parent of the child with allergies to check and make sure the parent

of the child with allergies feels comfortable to stay to keep an eye on

their child. Most parents of kids with food allergies will be prepared

to bring a cupcake along for cake time and a few safe treats for the

lolly bag if you do one. Id also recommend that you dont do any food

prizes - that makes it easy for everyone and then none of the kids feel

left out.

These are some really simple food ideas to have at any birthday party

that are simple, allergy free, additive free and can be dressed up to

look great! These are suitable for any party where you want to provide

easy and nutritious food that will get eaten.

Fruit its always a winner. Make it fun by threading onto kebab

sticks or cut it out with cookie cutters. You could even do a

chocolate fondue fountain with chocolate thats safe for everyone.

Popcorn homemade and organic kernels are best. Popcorn can

just be air popped and served with a little salt or icing sugar.

Yoghurt cups if dairy is okay for all of the kids.

Homemade custard cups (easy to make dairy, gluten and egg free

if required) or jelly cups.

Honey joys or chocolate crackles made with gluten-free cereal

(and dairy free if required).

If youre not an allergy-free cook, there are a heap of quality

gluten-free biscuits you can buy (just make sure theyre additive

free). You could simply ice these and add some naturally coloured

100s & 1000s

Chicken kebabs or chicken strips with gluten-free coating and

tomato dipping sauce just press the coating on the chicken as

theres no need to use flour and eggs, drizzle with oil and bake in

the oven.

Little meatballs (made egg free if required).

Plain potato chips free of additives.

Chopped up vegetables and a safe dip.

Nut free bliss balls.

Water to drink. I tend to use small bottles of water and jazz them

up with a wrapper to match the party or I use a large glass drinks

dispenser. These look lovely with lots of ice and some fruit in

them.

Y U M . | H A P P Y T U M M I E S

EASY ALLERGY-FREE PARTY FOOD IDEAS

{ B E A H O S T E S S W I T H T H E M O S T E S T W I T H T H E S E S A F E F O O D I D E A S F O R Y OU R N E X T PA RT Y }

Words Lisa Munro, www.happytummies.com.au

InformationMembershipSupport

www.coeliac.org.au/qld 1300 458 836

coeliacqueensland

We are a not-for-profit membership organisation committed to providing

support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet.

Established in 1974, we have been supporting Queenslanders

for 40 years.

www.ORGRAN.com

GLUTENFREE

Health & Nutrition

NEW FROM ORGRAN

ORGRAN, the brand behind a healthier Australia

Australias biggest gluten free range is getting even BIGGER! ORGAN, is adding to their breakfast cereal range with a selection of low sugar, low fat, and healthy breakfast cereals. These two new super healthy breakfast cereals have a 4.5 health star rating and have the added goodness of Quinoa Supergrains. ORGRAN Quinoa Flakes and Quinoa Puffs are the perfect start to your day.

400+ free recipes Click to download

Y U M . | B O O K S

HEALTHY READING MATERIAL{ G LU T E N - F R E E B O O K W O R M S U N I T E ! }

PARTY POPCORN

By Ashton Epps Swank

The days of buying popcorn in those expensive tins are over thanks to Party Popcorn, a book full of popcorn

recipes that are incredibly fun and affordable to make at home. With 75 tasty recipes, Ashton Epps Swank offers

much more than just the familiar caramel and cheddar flavours. In the savoury chapter, Swank includes creations

like Pepperoni Pizza, Bacon Teriyaki, and Taco Lime. The sweet options range from Turtle Brownie to Gooey

Smores to Firecracker (which has candy Pop Rocks!). Theres also a chapter devoted to popcorn fun for kids and

another just for the holidays. Such a wide variety of flavored popcorn means that theres a batch perfect for any

occasion. Even better, popcorn is naturally vegan, vegetarian and gluten-free, a great alternative to unhealthy

processed snacks. This vibrant little volume is the definitive popcorn guide.

www.fishpond.com.au

THE GLUTEN-FREE COOKBOOK: DELICIOUS BREAKFASTS, LUNCHES, KIDS PARTIES & SWEETS

By Sterling Publishing

Some people go gluten-free because it makes them feel better; others, like those with coeliac disease

and other intolerances, have no choice. This invaluable little book caters to their needs, with delicious

recipes for dishes youd never imagine could be gluten-free. Whatever your reason for making this

dietary change, The Gluten-free Cookbook will tempt your taste buds with yummy fare such as Waffles

with Maple Syrup, Pizza Pinwheels, Beef Lasagne, Crunchy Chicken Fingers, Pancetta and Cheese

Muffins, and plenty of mouthwatering cakes, tarts, and puddings! Anyone suffering from allergy and

digestive problems will find many yeast-free, dairy-free, egg-free, and nut-free recipes, too.

www.sweetlife.com.au

NAKED CAKES: SIMPLE BEAUTIFUL HANDMADE CREATIONS

By Lyndel Miller

Fondant haters, lazy bakers and time-poor hosts rejoice! These naked cakes are achievable,

budget friendly and swoon worthy and they provide an ideal opportunity to experiment

with and display your individual creativity. Beautiful, rustic and organic in form, naked

cakes are always tiered, with filling and frosting between layers but never on the outside,

thus naked. Within the pages of this book you will find information on choosing a style

of cake; how to make sweet fillings, butters and frostings as well as syrups; recipes for

more than a dozen base cakes including gluten-free and flourless options; a definitive

listing of flavour profiles and combinations; beautiful cake toppers; and over a dozen

assembled cakes for different occasions. Author, stylist and cook Lyndel Miller, also explains

how to decorate your cakes with edible fresh and sugared flowers and fruits. Beautifully styled

inspiration spreads show you how to set the scene for special occasions such as a baby shower, a

simple eco wedding, a Mexican- inspired fiesta and a dessert party using handmade decorations

such as garlands and bunting. All with stunning naked cakes as the centrepiece, of course!

www.fishpond.com.au

EDITORS PICK

Y U M . | G E T S O C I A L

DIGITAL HOT SPOTS{ G L U T E N - F R E E S O C I A L M E D I A M A K E R S }

THE MERRYMAKER SISTERS

The Merrymaker Sisters Emma and Carla Papas; health and happiness advocates/coaches offering

real food, paleo recipes and bliss!

www.themerrymakersisters.com

THE HAMPER BOX

The Hamper Box is part of the Box Corporate

Group, the business behind The Fruit Box.

www.facebook.com/thehamperbox.com.au

GLUTEN FREE MELBOURNE Finding and sharing gluten

free gems across marvellous

Melbourne.

twitter.com/glutenfreemelbn

FOLLOW US !Follow our team on social media

and join us on our gluten-free adventures around Australia!

You can find us here:

Instagram yum.glutenfreemagazine

Facebook yumglutenfree

Twitter yum_gluten_free

GET WILDE We bring you better beer

naturally..... pure ingredients,

pure style, pure taste. Wilde -

Gluten Free Pale Ale.twitter.com/Wilde_Beer

GLUTEN FREE GOODNESS

Delivered to your door for only $9.95 Australia

wide! They also stock products that are egg free,

dairy free, fructose free and vegan friendly.

www.facebook.com/glutenfreegoodnessaustralia

{ K A T E W E I S S , F OU N D E R O F TA B L E O F P L E N T Y , S H OW S H OW LOV E T R I U M P H S A L L }

Words Samantha Kirton

FROM ADVERSITY TO OPPORTUNITY; A TALE OF LOVE

Y U M . | K A T E W E I S S

The bigger your motivation or purpose, the greater your fuel.

At least this is the thinking behind the success of Kate Weiss,

founder of Table of Plenty, that blossoming brand you would

have seen gracing the shelves of your nearest supermarket.

With her foot firmly planted in the competitive food sector,

she is motivated to create a future for her daughter, to provide

jobs and to give back to the community.

Though adept at juggling her busy schedule, Kate knows the

importance of taking time out to replenish and recharge and

shares with us her purpose, motivations and development of a

brand Australians have come to know and love.

What does your range include and how has it captured the Australian marketplace?

Our gluten-free range includes muesli (Crunchy Chia Gourmet

Blend), our delicious mini rice cakes with pure Belgium

chocolate in dark chocolate, milk chocolate and triple berry

yoghurt and our range of meal inspirations (Pistachio Dukkah,

Lemon and Herb Dukkah and Spicy Dukkah).

I am a passionate whole-foodie. The flavour, ingredients

integrity and natural attributes of all our products are at the

heart of our food philosophy from my table to yours. I refuse

to make anything I wouldnt feed my own family and I believe

the best nutrition comes from good food that is minimally

processed and shared with our friends and family, nourishing

both our bodies and hearts.

Customers can always rely on Table of Plenty products

to deliver on taste and health. We have three pillars to our

business Passion, People and Purpose:

Passion: Doing what you love (Im passionate about healthy

food).

People: Care and community (we care about our families, staff,

suppliers and customers wellbeing).

Purpose: Working for something greater than yourself (we

create jobs for people with a disability, engaging them to help

in the packing and logistics of our products).

How did Table of Plenty come about?

Table of Plenty was created at a time when my life was

thrown a big challenge. My first child Amy was born with a

disability. Nothing can prepare you for a life event such as

this and I struggled to come to terms with this emotionally,

psychologically and in my day-to-day life. I was on an emotional

rollercoaster for many years, especially with no diagnosis until

she was aged 5.

It was out of this turmoil that I looked deep inside and turned

adversity into opportunity. I truly believe that our challenges

are often signposts to what we need to address in our lives.

Through this journey, I reconnected to my passion for life and

my creativity through my love of food and my research into

Y U M . | K A T E W E I S S

nutrition. It is my mission to continue making amazing products,

to connect to and inspire our customers to move from surviving

to thriving and to continue to contribute to the community

wherever I can.

How did your life change after the birth of your daughter?

Any parent will tell you that life is never the same after a child

comes along, however with a child with a disability, this is even

more true. Amy has been and is both the biggest blessing and

the biggest challenge in my life.

The work never lets up. Amy needs help with the basics, such as

dressing, eating, toileting and social interactions. She is 14 now,

but that is really just a number as in many ways, she is still a

pre-schooler.

It is quite isolating as a family, as social events and invitations

with both children are rare. It takes exceptional friends and

exceptional children to be able to embrace Amy as she is and

include her unconditionally. This is an area I am passionate

about as I have a vision for a more inclusive society for the

benefit of all.

On the blessings side, she is such an amazing human being. She

is always happy, she lives in the moment and she has a love of

life and people that puts us all to shame. Her innocence and light

that shines from within inspires me every single day.

Do you have any serving suggestions for your range?

If you are gluten intolerant and crave a schnitzel, try crumbing

chicken breast in dukkah before pan frying or baking in the

oven.

Our Crunchy Chia Muesli is wonderful as a topping to yoghurt

and fruit for brekkie.

Mini rice cakes; where do I begin? Straight from the pack, with a

dollop of nut butter or even ice cream sandwiches for a gluten-

free kids party treat.

Where can we buy your products?

Our products are available in the major supermarkets (Coles

and Woolworths), in many independent supermarkets, in Caltex

service stations, Chemist Warehouse and we also export to

several countries.

www.tableofplenty.com.au www.facebook.com/Table-of-Plenty www.instagram.com/tableofplenty

SWEET TOOTH TREATS

Recipes Emma and Carla Papas, www.themerrymakersisters.com

Y U M . | T H E M E R R Y M A K E R S I S T E R S

VANILLA LAYER: In a food processor or high power blender (we use

our Vitamix) whiz the cashews, coconut milk and coconut oil until

smooth.

Add the vanilla and coconut sugar and whiz until well combined.

Taste test and add salt.

Get four cute jars or glass bowls and pour or spoon in the first layer of

vanilla mousse. Place these jars into the fridge and set the remaining

vanilla filling aside.

CHOCOLATE LAYER: Place all the ingredients in to a food processor

(dont worry about washing out the excess vanilla mix - aint nobody

got time for that!).

Whiz until super smooth. The friction from the blending with allow

the chocolate to melt and combine together.

Get your jars out of the fridge and pour or spoon in the first chocolate

layer. Place back in to the fridge for a couple minutes to allow the

chocolate to firm up a little.

Continue this method with alternating layers of choc and vanilla

until you have used all of both mixtures.

Place the jars in to the fridge for at least an hour or prepare the

day before and leave overnight. Take out of the fridge at least 20

minutes before serving as the choccy layer will be a little hard.

Top with chopped strawberries or, if your jars are too small, serve

the strawberries on the side.

{ MERRYMAKER TIP } If the whole layering thing seems a bit

annoying and time consuming, just do two layers of vanilla and

one layer of chocolate OR get a large glass bowl/dish and do one big

Vanilla Choc Mousse cake and spoon it out like delicious ice cream.


PALEO VANILLA CHOC MOUSSE


VANILLA LAYER

1 cup cashews (soaked for at least 10 minutes)

cup coconut milk

cup coconut oil

1 tbsp coconut sugar

1 tsp vanilla powder or extract

pinch of salt

CHOCOLATE LAYER

cup coconut oil

1 tbsp raw cacao powder

1 tbsp coconut sugar

tsp vanilla powder or extract

pinch of salt

EXTRA TOPPINGS

punnet of strawberries or your favourite fruit

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


Preheat the oven to 180C (350F) and line a 20 x 20 cm (8 x 8

inch) square cake tin with baking paper.

In a food processor or blender, whiz all the ingredients except

the raspberries. The batter will be nice and smooth.

Stir through the raspberries and pour in to the prepared tin.

Shake the tin to even out the top and place in the oven for

40 minutes.

Take out of the oven and allow to sit for at least 10 minutes

before slicing and enjoying!

{ MERRYMAKER TIP } We like to drizzle ours with sweetener

free chocolate and top with extra raspberries!


NO SWEETENER CHOCOLATE RASPBERRY

BROWNIES{ I N G R E D I E N T S }

1 cup of cooked pumpkin, pured

1 cup raspberries (thaw if frozen)

cup coconut cream

cup raw cacao powder

cup almond meal

cup softened butter

3 eggs

1 tsp 100 per cent vanilla extract

pinch of salt

GLUTENFREE

SOY FREE

SUGARFREE

PRESERVATIVE

FREE


BASE: Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper,

or we like to use a silicone mould.

In a blender or food processor (we use our Vitamix) place all of the

base ingredients.

Whiz until a smooth butter forms. Transfer this in to the lined tin

and spread out evenly, covering the entire base. Place in the freezer.

FILLING: (Dont worry about rinsing your blender.) Place all of the

filling ingredients, except the rice malt syrup, in to the blender.

Blend on medium speed until super smooth.

Now add the rice malt syrup and blend on low speed until smooth.

You do not want the filling to heat as the rice malt syrup will separate.

Place the filling on top of the base and smooth out the top. Place back

in to the freezer. Rinse the blender.

ICING: Place all of the ingredients except the rice malt syrup in to

your blender and blend on high until smooth. You dont need to melt

the coconut oil first as the friction from the blender will slowly melt

it all together.

Now add the rice malt syrup and blend on low speed until smooth.

Spread the icing on top of the filling and place in the fridge for about

30 minutes.

Once set, slice and ENJOY! Holy deliciousness!

{ MERRYMAKER TIP } We suggest you slice and freeze separate

pieces then thaw out when its time to enjoy your Low Fructose

Salted Caramel Slice.

+ Serves 16 + Prep: 50 min.

LOW FRUCTOSE SALTED CARAMEL SLICE


BASE

1 cup of your favourite nuts (we used macadamias and almonds)

cup desiccated coconut

4 tbs coconut oil

pinch of salt

FILLING

cup coconut oil1/3 cup tahini

1/3 cup rice malt syrup (you can swap to raw honey or maple syrup, however it will no longer be low fructose)

cup coconut milk

cup ghee (we use Primal Collective Ghee)

1 tsp 100 per cent vanilla extract

pinch of salt

ICING

cup coconut oil

3 tbsp raw cacao

1 tbsp rice malt syrup (or natural sweetener of choice, as above)

EGG FREE

GLUTENFREE

DAIRYFREE

SOY FREE

SUGARFREE

Y U M . | B U S I N E S S P R O F I L E

Its another morning. You wake up. Go to the bathroom. Wash

your hands. Pour yourself a glass of water. Start preparing

breakfast. You may mix it up with a new breakfast idea but the

morning pattern rarely varies.

This may be a common routine for most of us but unfortunately

there are too many people in this world who have no hand soap,

water or food for breakfast. But there is hope in a company

called Thankyou. And thanks to them, you can make a difference

without even knowing it.

Thankyou co-founder and managing director Daniel Flynn says

Thankyou is a company that solely exists to fund life-changing

programs for people in need. By selling premium quality water,

body care and food items in Australia, each purchase made helps

fund programs that bring water, food, hygiene and sanitation

programs to people in need.

Our vision is to empower people to play their part in the fight

against global poverty, through making a simple switch in the

brand of products they purchase, he says.

Daniel was introduced to the hard-hitting facts about global

poverty in 2008. At just 19 years of age, he was incredibly

humbled and motivated by the fact that more than 900 million

people dont have access to basic human resources like water,

food and sanitation while Australians spend around $600 million

per year on bottled water alone. With that, Thankyou Water was

THE WORLD WILL THANK YOU{ T H A N K Y OU A P RO D U C T, A B R A N D, A N O RG A N I S A T I ON A N D A M OV E M E N T T H A T I N V I T E S Y OU T O

C H A N G E T H E W O R L D, ON E E V E R Y DAY P U RC H A S E A T A T I M E }

Words Olivia Jackson

born and bottled. With a group of likeminded friends, including

his co-founder and now wife Justine Flynn, they decided to

create a company that purely sold water in Australia to fund safe

water access to people in need across the globe. This was just the

beginning.

Since then the company has grown tremendously and so has its

impact. In 2013, Thankyou extended their reach, introducing

a body care and food range that funds hygiene and sanitation

programs and food aid respectively. Their entire body care

product line is gluten free and their food range introduced three

tasty gluten-free products in 2015 - two muesli bars: Nut & Chia

and Fruit & Nut, and a new Gluten Free Muesli with Dates &

Toasted Coconut.

Through our range of water, body care and food products we

fund safe water access, hygiene and sanitation programs and

food aid to people in need, Daniel says.

Its one thing to believe that your purchase is making a difference

but to SEE it gives you a whole new perspective. Thankyou has

created a platform that allows you to Access Track Your Impact

on the website or on their app using your purchased products

unique Tracker ID. Your products life changing program will

be accessed, including the GPS coordinates zooming you into

the village and showing you the power behind your purchase.

This is no longer just an everyday purchase it is a life-changing

contribution.

We think its important for you to see the results first-hand and

understand that by switching to Thankyou, youve changed a

life, Daniel says.

Thankyous product line and vision continues to grow. September

marks the launch of brand new gift packs available through their

online store. Check them out to spread the love!

So next time youre at the supermarket buying your everyday

essentials, make the switch to Thankyous water range, body care

and beautiful gluten-free breakfast and snack options and know

that your purchase is changing the world.

www.thankyou.co www.facebook.com/thankyougroupwww.instagram.com/thankyougroup

Y U M . | B U S I N E S S P R O F I L E

{ W E A R Y B O D I E S A N D M I N D S W I L L D E L I G H T I N T H E FA C T T H A T H E AV E N H A S B E E N F OU N D H E R E ON

E A RT H ON N E W Z E A L A N D S S OU T H I S L A N D }

Words Wendy Somerville

ADVENTURES IN WELLBEING

Youve seen the wow factor in the photos, now close your eyes and

feel what Aro Ha delivers:

Silence that peels away the layers of mental agitation and noise,

Scenic beauty that touches and reflects the heart,

Pampering and restoring like your soul yearns for,

Physical activity to drive health, strength and confidence,

Physical and mental cleansing to release and regenerate life-force,

Mindfulness training to deepen the connection and feelings of

appreciation,

Restaurant quality organic, vegan, coeliac-safe food prepared and

presented to nourish, excite and inspire, and

Relating with new people to foster unity and growth (we are

socially dependent beings after all).

Aro Ha is a world-class retreat and next-level wellness experience

without pretense and self-proclaimed importance that successfully

shifts tired and distracted business people into new ways of being.

Aro Ha and its staff of passionate souls are living and breathing the

nurturing, mindful and eco-friendly ideals they advertise on their

web page, without upsells, on sells or six free steak knives. Your

retreat price covers all costs nothing is charged as extra once you

get there. The experience of Aro Ha is offered by the loving cupped

hands of Damian (the man with the vision) and his business partner

Chris (the man who could relate to the vision), to honour guests

and share with them their vision for, and conviction to, optimal

living practises as sustainable, responsible, healthy, balanced and

humanely relational beings.

I could write multiple lists of positive attributes about this place, but

instead I will share some of my observations and highlights from

my stay at Aro Ha in July this year. For those of you who want the

laundry list version you must get online and view the Aro Ha website

where it is all stated, but just a little less impressively than the actual

experience.

We arrived in the afternoon after a beautiful lakeside drive under

the watchful eye of snow-capped mountains as the daylight warmth

was disintegrating with the light. Greeted quickly and ushered into

the lounge for a delicious selection of dips, raw dehydrated crackers

and vegetables, we quickly felt supported and transported to this

promised land a land we had been imagining for weeks since we

booked in online. Having arrived too late for the first afternoon walk,

a late afternoon of sauna/spa and yoga/meditation seemed aptly

appropriate to my somewhat lazy, pamper-loving side.

Meeting and chatting with the other guests in the spa and sauna

was an excitable relaying of peoples experiences and expectations,

with everyone high on anticipation while tinged with travel and life

fatigue. Humour and snippets of life tales were shared eagerly with

the warmth of the water and the potential of new friendships. The

stories of each guest were captivating, vastly different and revealed

Y U M . | T R A V E L

day by day in moments of time and activity that were shared with

each other everyone ultimately getting to know and share different

aspects of each other, within a really interesting and fun group of

guests.

After an exquisite first dinner I realised this article could be written

purely on the food at Aro Ha. As a restaurant it would be hugely

successful in its own right. The chef team of Rani and Toni exuded a

fairy folk feel. They are beautiful warm, down to earth and passionate

people, excited by produce, flavours, health and food artistry. As they

serve food that is locally grown, it is seasonal. Toni would introduce

the dish before us as if it was a long lost relative someone who had

not visited for many months and was to imminently redelight our

palettes with beloved characteristics. My palette was delighted by the

fresh vibrant flavours of newly picked produce cooked with love and

care.

To name a favourite meal would be hard. They were consistently

beautiful combinations of multiple flavours, textures and elements

that created both visual tantalisation and oral satisfaction. All this in

a healthy, satisfying, calorie-controlled meal. Go figure - literally!

There were fresh herbs and leaves, vegetables that were cooked,

raw and pickled, activated nut sauces or creams, gluten-free grains,

legumes, seeds and fermented foods. It sounds so boringly healthy but

please dont discredit my taste credentials I am a foodie. I was close

to vegetarian for many years and I also love and favour degustation

menus as I think they show the most creativity in the artistry and

mixtures of flavour and texture. I crave the creation of umami or

the sixth taste made from the synergy of other tastes. It wasnt just

me many of the guests were shocked and delighted by most meals

especially the vegetarian lasagne which had a depth to the sauce

reminiscent of the texture and density of a meat bolognaise.

The beauty of the area is undeniable, you can see that initially in the

photos. What you cant tell from the photos that is slowly revealed

through the experience of the retreat is that you become a reflection

of that beauty and it of you. It starts with the scenic beauty seen

from everywhere each room, the sauna, the spa, the dining room

and the yoga room window as you witness the sun dawn on the

day and set into the night. It is evident on the walks and at each

meal in the artistry of the food and the depth of the flavours.

The buildings, the movement, the way people connect. The sheer

volume of beauty in all forms encompassed me and on the fourth

day during the morning yoga session I came to a face off. I looked

into beautys all-encompassing eyes and then through them. The

air and my breath laden with undeniable perfection, momentarily

resistance was gone. It only occurred to me a week later as the

name Aro Ha translates - I was in the presence of divine breath. I

guarantee there were no drugs, no alcohol, no caffeine, no meat, no

dairy, no sugar I have to ask, what connection do these substances

normally keep us from?


Peace too, comes in many forms at Aro Ha. I was close to disbelief

at the complete lack of background traffic noise. Obviously I have

not ventured too far from well-beaten tracks! Then there were the

12-13km sub-alpine treks each day in some of the most beautiful

and varying mountainsides and freezing conditions (but always

completely prepared in four layers plus a windproof jacket). Sections

of the trek alternated between friendly exchange, focused heavy

ascent breathing or lone mindful practise. The repetitive stride of my

walk occasionally fell into sync with a still mind, or another person,

culminating in relaxed accepting silence. I felt totally at ease with

the trek guides preparation, experience and travel stories both

comforting and confidence building. Encouraging myself to walk

harder and faster, I realised some capability within myself I thought I

had left on the under side of 50.

The most fun and laughter came from the outdoor heated spa. It

has the same breathtaking vista as every other aspect around the

property and the same chill factor in the air. Usually in the company

of a few other relaxed trek-wearied guests or after a sublime remedial

massage, the spa enjoyment was enhanced by the screams and

involuntary profanities of those game enough to routinely punctuate

their spa bliss with a 7C plunge pool submersion. This was our

walking on coals adventure, the real test of courage and conviction.

It was incredibly funny to watch peoples submersion techniques and

the cold-burnt run back to the heat of the spa. My family would find

this hard to believe but I am a convert. It is an incredibly exhilarating

thing to do and apparently great for the complexion and to encourage

detoxification.

I also loved that fact that time awareness and electronic devices are

discouraged and you can relax into each day knowing that one of

your carers will find you and make sure you are informed of your

activity options and imminent start times, although a sleeping guest

on the luxurious couches in front of the open fire seems to be in

sacred territory impervious to the activity afoot.

For me, the test of a retreat is the impact it has on me after the fact.

Given that two weeks later I am still finishing my shower with a cold

rinse (in winter!), Im making better stomach friendly food choices,

Ive joined a bootcamp and am continuing to meditate regularly, I can

say I took away some very positive learnings. I am grateful to the Aro

Ha team for sharing their vision of optimal living practises with me.

With the choice of five or seven-day retreats run two or three times a

month, Aro Ha should definitely be in your self-care routine. Or you

can classify it as education around making conscious living practise

choices, that will have compounding benefits for you and your

community for a long time to come.

www.aro-ha.com www.facebook.com/aroharetreats


DAMIAN CHAPARRO - founder

Looking back at where you were when you started this journey, where did you think it was going to lead you? Aro Ha is what we intended to create, but it surpasses my original

vision in almost every way. Chris

and I were both very trusting of the

other, and from the beginning we

simply moved forward with one clear

objective; to support change. Somehow

that intention has drawn a team of

passionate people together who have

crafted a very special experience.

What has really surprised you in this journey so far? Most of those people who we met along the development

path would have thought we were

crazy. Nothing like this existed. I had

never developed anything like this.

Who would come? Where would they

come from? Looking back, everything

was happening as it needed to.

Surprise.

What one piece of advice would you give people with a dream? Hold onto it. Take the next step and dont worry

about how it will all happen. If your

dream is serving your highest purpose,

you will be supported. Leap and the net

will appear.

What makes you feel humble? The illusion is that we understand life. It

seems straightforward; go to school,

get a job, get married, have kids,

be good, avoid death. But this Sun-

worshipping droplet of earth, spiralling

through space, you couldnt write a

more interesting sci-fi novel. Walk

through the forest, observe the bees,

look into the eyes of a child, we know

nothing.

Given the choice of any guest (living or dead) coming to Aro Ha who would you like it to be and why? I would love the chance to work with groups

of policy makers. No politics allowed,

just a group of humans connecting

with themselves, each other, and their

highest good. Then they can go design

policy.

If you could wake up tomorrow having gained one quality or ability what would it be? It would be interesting not to want for anything.

What would come next?

PAULA RYAN - co-creator

Favourite travel destination and/or experience? All travel is amazing and living in the Wakatipu is like being on

a vacation every day!

Youve been there from the early days of the building, had you ever dreamt of being involved in something so amazing? I have been involved in start ups before however nothing like Aro

Ha. Everything from the construction

team, location and now of course

the operation of Aro Ha is as close to

perfect as you can get.

What makes you feel humble? Our team of staff, location and

programming are world class and its a

privilege to be part of the Aro Ha team.

Our customers arrive as guests and

leave as friends, which is very special.

Given the choice of any guest (living or dead) to Aro ha who would you like it to be and why? I would love for my father to see what we do at Aro Ha.

If you could wake up tomorrow having gained one quality or ability


what would it be? The ability to take a little more time each day.

RANI SILVA - head chef

What and/or who has influenced your cooking style? My grandmother, without a doubt.

What message do you hope to bring people through your meal creations? Food is one of the oldest social

connectors and its vital to our well-

being.

What is the one food you wish people ate more of? Variety. The more variety we add to our diet the better, but we

can not disregard our environment to

achieve this. Organic, pasture raised

and seasonal foods are absolutely

necessary choices.

If you had to choose a favourite spice what would it be and why? Salt. Its the soul of my cooking (used wisely, of

course).

Given the choice of any guest (living

or dead) coming to Aro Ha who would you like it to be and why? Michael Pollan.

If you could wake up tomorrow having gained one quality or ability what would it be? I expect nothing to happen overnight :)

TONI CALDER - chef

Where did your love of creating food start? In my grandparents home. My nana was a wonderful cook and baker,

I loved her cooking and loved to help

her in the kitchen. I especially loved

the times when all the family would

get together and enjoy one of nanas

feasts!

Who inspires you? A lot of people inspire me. Charlie Trotter was a

big inspiration for me when I was

younger. Yotam Ottolenghi, David

Thompson, Tetsuya Wakuda and

Megan May from little bird is a huge

inspiration for me now. And, as

always, friends and family.

What is the one food you wish people ate more of? Oh that is such a hard question. I have to make it a food

group: fermented foods. Sauerkraut in

particular is my favourite and the one I

would recommend.

If you had to choose a favourite spice what would it be and why? Tumeric, for all its wonderful health giving

properties e.g. anti-inflammatory,

helps to prevent cancer and treat

depression.

Given the choice of any guest (living or dead) coming to Aro Ha who would you like it to be and why? S N Goenka, teacher of Vipassana meditation. This

teaching has enlightened my life and

I would love to cook for this man to

show my gratitude. I think he would

love what we are achieving here at

Aroha!

If you could wake up tomorrow having gained one quality or ability what would it be? Mindfulness.

www.aro-ha.com www.facebook.com/aroharetreats


FATOUSH NOODLES SALAD DISH All the following recipes are required to make this dish.


1 organic carrot, spiralized

1 organic courgette, spiralized

1 organic baby lettuce leaf

1 small sprig of coriander

Spiralize the vegetables using a turner slicer. Dress the vegetables

with the zaatar dressing (below). Drop 2 tbsp of carrot hummus on

the plate and drag with the spoon to make a line. Sit the baby leaf

on top of the carrot hummus and fill it with the dressed vegetable

noodles. Top with olive tapenade and garnish with fresh coriander.

+ Serves 16 + Prep: 24 hours. Cook: 30 min.

ZAATAR SPICE MIX { I N G R E D I E N T S }

2 tbsp thyme

1 tbsp sumac

1 tsp oregano

1 tsp marjoram

2 tsp sesame seeds

tsp salt

Toast the sesame seeds. Add all the ingredients to a spice grinder and

grind. This spice mix will keep for months in an airtight container.

+ Makes 150 ml + Prep: 5 min.

LEMON ZAATAR DRESSING


3 tbsp pine nuts

2 tbsp Zaatar spice mix (above)

3 tbsp flax oil

45ml lemon juice

30ml white balsamic vinegar

5ml sesame oil

tsp salt

5g fresh mint

cup water

Soak pine nuts for 3 hours. Put all the ingredients in a blender

and blend until smooth. This dressing will keep for 5 days in the

refrigerator.

+ Makes 250 ml + Prep: 3 hr.

KALAMATA OLIVES TAPENADE{ I N G R E D I E N T S }

cup Kalamata olives, pitted and chopped

1 tbsp capers, drained chopped

small garlic clove, chopped

1 tbsp extra virgin olive oil or smoked oil

1 tbsp lemon juice

Dice capers, olives and garlic. Mix together and add the oil and

lemon juice, until all ingredients are combined.

+ Makes Cup + Prep: 5 min.

CARROT HUMMUS


150g organic carrots

37g raw tahini

30ml lemon juice

tsp cumin

pinch of coriander

tsp smoked paprika

garlic clove

15ml flax oil

tsp smoked salt

Peel the carrots. Blend carrots first, then add the liquids. Blend

all other ingredients into the mix, with tahini being the last

ingredient.

+ Makes Cup + Prep: 2 min.

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVE

FREE

Nourishment comes from many areas of life for Amy Chatwin.

Her fluffy bed, a daily run, adventures with her boyfriend,

weekly gratitude practice. But the foundation of this nourishment

ultimately comes from her gluten free and vegetarian lifestyle

that fuels her health and good condition. Amy wanted to share

her joy and creativity, so she started her blog, Thoroughly

Nourished Life.

Raised in a family that loves cooking, sharing and eating meals

together, Amy channeled this love into her studies and completed

a degree in nutrition, dietetics and exercise physiology. Once

she had a few years of work behind her, she decided to take her

education even further and found the best way to share her

passion was to do a post-graduate degree in writing, editing and

publishing. She has since used these tools to grow her personal

platform and inspire others.

My background in nutrition and dietetics made me into a

scientist and baking is the sweetest science of all, Amy says.

With gluten-free baking you need to take so many more factors

into consideration because sometimes you are travelling into

uncharted territory when converting a recipe or dreaming up

something entirely new. When you understand the way things

react with each other, the special attributes of different flours

and ingredients, you can apply that to a recipe and yield delicious

results!

Although Amy herself does not have coeliac disease, she has a

family history of coeliac disease and is gluten intolerant. She cut

meat from her diet due to similar symptoms and feels so much

better for it. She has since found that these eliminations are far

from restrictions and only encourage her creative spirit.

A normal dinner for Amy would be sweet potato and zucchini

noodles, chickpeas, pesto sauce and parmesan cheese. Naturally

gluten free and simply delicious!

I see myself as a whole food vegetarian so I focus on eating foods

that are naturally gluten free rather than gluten-free versions

of normal foods.

I base my diet on vegetables, fruits, dairy, eggs, naturally gluten-

free grains, nuts, and seeds (and chocolate!). I eat a wider variety

of foods now than I did when I was an omnivore and I dont miss

the meat at all. I want to show people that there are so many

nutritious, filling, hearty meals that are vegetarian and easily

made in their own homes.

When you hop onto the Thoroughly Nourished Life site, you will

see that, in addition to Amys satiating savoury dishes, she loves

to get creative with gluten-free baking. She plays with highly

nutritious, naturally gluten-free flours like buckwheat, brown

rice and nut meals.

Baking is in my DNA and science is my passion so my

unique perspective is looking through both of those lenses at

the same time.

www.thoroughlynourishedlife.comwww.instagram.com/achatwin

NOURISH THE HEART, MIND, BODY AND SOUL

{ A M Y C H A T W I N S T H O ROU G H LY N OU R I S H E D L I F E R E V O LV E S A ROU N D A B LO G

T H A T L I F T S T H E S P I R I T A N D D E L I V E R S TA S T Y W H O L E S OM E T R E A T S }

Words Olivia Jackson

Y U M . | A M Y C H A T W I N


Place quinoa and vegetable stock in a medium size saucepan. Cover

and bring to the boil. Allow quinoa to boil for 5 minutes then turn

the heat to low and simmer for 15 minutes. Remove from heat, drain

thoroughly and allow to cool to room temperature.

While quinoa is cooling, dice haloumi into small cubes. Heat a non-

stick frying pan over a medium heat. Fry haloumi until golden.

Remove from heat and cool to room temperature while you make

the dressing.

To make dressing, whisk together balsamic vinegar, strawberry jam,

olive oil, salt and pepper.

Place rocket leaves in a large bowl. Add quinoa, strawberries,

pistachios and fried haloumi. Pour dressing over and toss gently but

thoroughly until all ingredients are mixed and coated with dressing.

Serve at room temperature.

Leftovers can be stored in an airtight container in the refrigerator

up to three days.

{NOTE } I used white quinoa, but you can use whatever colour you

have on hand.

+ Serves 3-4 as a light meal + Prep: 15 min. Cook: 20 min

STRAWBERRY, HALOUMI & QUINOA SALAD


250g strawberries

cup quinoa

1 cups low sodium vegetable stock

180g haloumi

6 cups baby rocket leaves

1/3 cup shelled pistachios

1 tbsp balsamic vinegar

tbsp strawberry jam

1 tbsp olive oil

pinch of salt and black pepper

GLUTENFREE VEGAN


SPICY BROWN RICE & CHICKPEA PATTIES WITH CORIANDER GUACAMOLE

GLUTENFREE

Place brown rice in a medium saucepan and cover with about 2

cups of room temperature water. Place on medium heat and simmer

until rice is cooked through - about 30-35 minutes. Once the rice is

cooked, cool to room temperature.

Drain tinned chickpeas and rinse. Place some paper towels on a

rimmed baking sheet and spread chickpeas out to drain completely.

Preheat oven to 180C (350F) and line a rimmed baking sheet with

baking paper.

Place cooled rice and drained chickpeas in the bowl of a food

processor. Pulse until a paste starts to form.

Place paste into a bowl and add spices, egg and onion and mix

thoroughly to combine.

Form batter into small patties and press down slightly to flatten.

Bake in preheated oven for 15 minutes, then turn patties over and

bake for a further 15 minutes.

Place avocado, lime juice and coriander leaves into cleaned food

processor.

Pulse until avocado is still chunky but combined with juice and

coriander.

Top the baked patties with guacamole and serve.

+ Makes 12, easily multiplied + Prep: 45 min. Cook: 20 min


cup brown rice

1 cup chickpeas (approximately a 400g can)

teaspoon ground cumin

teaspoon ground coriander

teaspoon smoked paprika

teaspoon salt

teaspoon black pepper

1 egg

small onion, finely diced

1 small avocado

juice of 1 lime

cup coriander leaves

VEGAN


BROWNIE BITES WITH RASPBERRY WHITE

CHOCOLATE DIPPING SAUCE

GLUTENFREE

BROWNIES: Preheat oven to 160C (320F) and line a 9-inch

square baking tin with baking paper.

In a large saucepan melt butter and chocolate together over a low

heat. Stir until smooth.

Remove pan from heat and stir in all remaining ingredients.

Pour brownie batter into prepared pan and smooth the top.

Bake until a skewer inserted into the middle comes out with only

a few moist crumbs clinging to it. This should take about 30-35

minutes. Allow brownies to cool completely before slicing into

1-inch squares.

DIPPING SAUCE: place raspberries into a medium microwave

safe bowl. Microwave for 1 minutes or until raspberries are warm.

Crush them lightly with a fork and add white chocolate melts.

Return mixture to microwave and heat for another 30 seconds.

Stir thoroughly until chocolate is melted and mixture is smooth.

Serve brownie bites with warm raspberry sauce.

{ TIP } Store for up to three days in the fridge.

+ Makes approx 30 bites + Prep: 15 min. Cook: 30 min


BROWNIES:

125g dark chocolate (60-70 per cent), roughly chopped

100g butter, cubed

cup caster sugar

40g hazelnut meal

40g buckwheat flour

40g white rice flour1/3 cup cocoa powder

1 tsp baking powder

2 tsp vanilla essence

3 large eggs

DIPPING SAUCE:

1 cup fresh or frozen raspberries1/3 cup white chocolate melts (or chopped white chocolate)

The Good Food Society is a meal delivery service that prides itself

on creating a 100 per cent vegan, vegetarian and gluten-free

menu for customers to enjoy, while also giving back to those people

in need.

Based on the Sunshine Coast in Queensland, The Good Food Society

was established by a small group of passionate friends who wanted

to make a difference in the food industry. Having all personally

experienced hardship, they realised that while they were at their

lowest, it was a struggle to afford good, wholesome food. With

some lofty objectives and a whole lot of heart, their ultimate goal is

to grow their Good Food Movement each day until every person,

privileged and underprivileged, has access to fresh, healthy food

regularly.

Using cruelty-free dairy products and organic ingredients wherever

possible, for every 10 meals purchased, one The Good Food Society

meal is delivered directly to someone in need, ensuring everyone

gets a chance to consume wholesome and nourishing food to

elevate all aspects of their livelihood.

The Good Food Society customers can choose from nourishing

meals like Stuffed Capsicums, Falafel and Baba Ghanoush, Chap

Chay, Mexican Chili Beans and Paneer and Spinach Curry,

to name just a few. Menus are constantly developing and growing

to ensure selections are diverse and inspiring, as well as tasty

and nourishing.

The Good Food Movement also includes a pay it forward initiative

that offers customers the opportunity to anonymously (or not)

send a box of food to someone they know who is in need at the

same time they are ordering their own meals for the week. This

simple action will result in a meal delivery including a handwritten

note containing whatever message is predetermined at the point

of sale. The aim is to not only feed the people who need it most,

but simultaneously raise awareness of those who may be going

through a tough time, no matter their walk of life.

To order a meal from The Good Food Society, simply jump on

their website. Meals start at $12.95 each with no lock-in contracts.

Orders will incur a shipping fee and will be delivered the following

Thursday. The Good Food Society delivers from Rockhampton

down to Sydney.

Through active, purposeful creation ofnutritious and wholesome

food, The Good Food Society has found a way to establish

anethical consumerism program to work towards creating lasting

change. Its not just about transforming the way people eat, its

about transforming the mentality behind it too. Its our conscience

in action.

www.thegoodfoodsociety.com.auwww.facebook.com/thegoodfoodsocietywww.instagram.com/thegoodfoodsocietyau

Y U M . | T H E G O O D F O O D S O C I E T Y

GOOD INTENTIONS{ D O I N G G O O D F O R A L L , T H ROU G H F O O D, C OM E S E A S Y F O R T H E G O O D F O O D S O C I E T Y .

W I L L Y OU J O I N I N T H E M OV E M E N T ? }

FamilyFriendlyAtmosphere

& Conference

Kids Activities

Expert Speakers

www.gfexpo.com.au

Discover Taste

Buy & Learn!

10 - 11 October 2015Melbourne Exhibition Centre

South Wharf

COLES COOKING STAGEfeaturing Masterchef contestants

Proudly owned and run by Coeliac Victoria and Tasmania 03 9808 5566

BERRYNICE GARDEN

Recipes Ricki Harrison, www.nutraorganics.com.au

N U T R A O R G A N I C S

CHOCOLATE SOIL: Preheat oven to 150C.

Coarsely mill almonds in food processor or blender. Mix all dry

ingredients and then incorporate melted coconut oil. Spread on a

tray lined with baking paper. Bake for 5-10 mins checking at the

5-minute mark. Set aside to cool.

CHOCOLATE MOUSSE: Ensure dates are pitted. Soak dates in

enough boiling water to just cover them for about 10 minutes to

soften.

Add all ingredients to blender (including dates and water) and

blend on high for about 2 minutes. You may need to stop and

scrape down the sides. Make sure the paste is smooth. Refrigerate

for 2 hours before using, to allow time to set.

ASSEMBLE AND SERVE: Select a dish or board to serve the

garden on. Lay down the mousse as a base and sprinkle over

chocolate soil. Have fun planting berries and flowers. You can

pipe little mousse swirls too.

Make this dish ahead of time and bring out to WOW and nourish

your guests.

+ Serves 4-6 +

CLEAN EDIBLE GARDEN{ I N G R E D I E N T S }

CHOCOLATE SOIL

1 cup almonds

1 tbsp Nutra Organics Cacao Choc Clean Protein

2 tbsp The Wholefood Pantry Coconut Sugar

1 tbsp The Wholefood Pantry Cacao

2 tbsp The Wholefood Pantry Coconut Oil (melted)

pinch of The Wholefood Pantry Pink Himalayan Salt

CHOCOLATE MOUSSE

1 cup medjool dates

boiling water

1 tbsp Nutra Organics Vanilla Clean Protein

1 tbsp psyllium husks

1 can coconut cream

TOPPING

strawberries

raspberries

mint leaves

edible flowers and leaves

EGG FREE

GLUTENFREE

SOY FREE

SUGARFREE

PRESERVATIVEFREE

N U T R A O R G A N I C S

Combine all ingredients in a saucepan and bring to the boil briefly.

Turn down to a low heat and simmer for about an hour until it

reduces to about a litre. Strain out spices.

Serve warm on a cold evening. Serve chilled for an afternoon

party. Just the right balance of creamy, smooth with the right

spices to really make a beverage special.

{ Note } You can use almond milk but it will thicken as it heats, so you

will have to thin it out to drink it. You can also use coconut milk, but

the coconut milk/cream will separate when refrigerated so serve it

warm.

+ Serves 4-6 +

SPICED MILK


1.4 litres organic milk or milk alternative

1 tbsp Nutra Organics Vanilla Clean Protein

2 tbsp The Wholefood Pantry Brown Rice Syrup

3 strips of orange rind

2 star anise

2 cinnamon quills

1 cardamom pod, crushed

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN

SOY FREE

SUGARFREE

PRESERVATIVEFREE


MERINGUE

4 large free-range eggs


pinch of tapioca flour

ACAI BERRY RIPPLE

1 can of coconut cream, refrigerated overnight

1 vanilla pod

2 tbsp Nutra Organics Acai Berry Blend

MAPLE CANDIED HAZELNUTS

150g hazelnuts, lightly roasted

2 tbsp maple syrup

CHOC DRIZZLE

1 tbsp The Wholefood Pantry Coconut Oil, melted

1 tbsp The Wholefood Pantry Cacao


TO SERVE

Raspberries and sliced strawberries

MERINGUE: Crack your eggs and carefully separate the whites. You

must make sure no yolk is present or your meringue wont work.

Documents

yum. Gluten Free Magazine September 2015