I now have cheesecake back in my life, and I'm so happy that I just had to share this recipe with you all - a healthy revamp of the old Aussie favourite, Raspberry Jelly Cheesecake Slice. 🙂 Can't have dairy? Don't worry, there's a dairy-free, vegan version of the recipe as well!! WOO HOO!!
Dr. Tom O’Bryan is an internationally recognised speaker and workshop leader specialising in the complications of Non-Coeliac Gluten Sensitivity and Coeliac Disease as they occur inside and outside of the intestines. During this interview, Dr O'Bryan goes into great detail as to why gluten is so problematic: from our inability to digest it, to the inflammation it causes in our system, to the pesticides used in growing gluten-containing grains. If you're considering quitting gluten, or at least trying to get off gluten for a while, we highly recommend you listen to this eye-opening episode of A Quirky Journey.
By Fouad Kassab - We used to serve a more complicated version of this recipe at my restaurant, Baraka. The incredibly popular dish was made by cooking the lamb in a master stock braise with burnt garlic and onions. At home, I use the recipe below, cooking the lamb in a slow cooker. It involves very little preparation time and results in a brilliantly tender and delicious meal with very little effort.
Well it's that time of year again, when the Christmas excitement (and the Christmas stress) begins to escalate, and we madly scramble for Christmas cooking ideas and gift ideas, try to tidy up the house because family is coming, and wonder why we didn't get organised earlier this year like we were planning to??? (Or is that just me? Ha ha!) Here's a recipe round-up and a beautiful grain free Christmas cake recipe to help you out!