Gluten Free
May 29, 2018
Who doesn't love a tangy, moist, lemon cake, with sticky lemon syrup drizzled over and cream or ice cream on top, and a cup of tea on the side? You guys obviously agree with me, because when I shared this recipe in our newsletter a few months ago it went crazy! Well, good news, here it is on the blog so it's easier to find now... AND my sister and I played with the recipe and improved on it, so it's even better now! Woo hoo!!
April 19, 2018
Recipes like this one are a mainstay in our family, because once you've chopped up the veggies you don't have much more to do except wait for it to cook! Slow cooking is such a great time-saver for busy families and the result is rich and delicious, the ultimate comfort food, full of nourishing goodness. Not to mention, it's an economical way to cook, as you can use the cheaper cuts of meat that are often overlooked. Then there's the benefits of slow cooking meat on the bone, and the resulting flavour which will have your family begging for more! You can't lose, right?
March 23, 2018
by Fouad Kassab
This year I took it upon myself to make the impossible possible. The challenge was, could I create a gluten-free maamoul - Lebanese Easter Shortbreads - that's as good as the real deal? Inspired by my macadamia and currant shortbreads which I included in our cookbook, Life-Changing Food, I have created this recipe for gluten-free/grain-free maamoul. The result, I promise you, is as good if not better than the originals. And if you don’t believe me, bake a batch and see for yourself. The only thing is, do you have the self-control to wait until after Easter to dig in?
March 15, 2018
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!!
December 19, 2017
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.
December 15, 2017
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!
October 26, 2017
I can’t remember where I was the first time I tried Brussels sprouts, but I do remember the bitter flavour made even worse by the over-boiled texture. I was in my early twenties, and having grown up in Lebanon, Brussels sprouts were new to me. It certainly was not a culinary revelation. For many years, I avoided the vegetable, deterred by its sulphurous smell and the soggy memory of our first encounter.
But this is why forgiveness and second chances are so important.
September 28, 2017
When you've got a cold and you're feeling sick and miserable, or you feel the need for a super nourishing meal so you don't GET sick, what do you crave? For me, it's always chicken soup. Maybe it's something to do with my childhood, and mum making soup for us when we were sick... Chicken soup for me means love, nourishment and comfort. But it's not just psychological - it really IS medicine!
July 26, 2017
One of the questions we are frequently asked is, “Where do I start with GAPS? It feels so overwhelming, I don’t know where to begin!”.
There seems to be both a knowledge barrier and an emotional barrier when GAPS is considered, and many are overwhelmed just at the thought. Our belief is that just by considering GAPS, you’ve already started your GAPS journey. In other words, GAPS begins when you start exploring the diet, getting educated on gut health, and when you start making little changes to the way you eat to be more in line with the GAPS principals. This is a guide for you to make the transition to GAPS as easy as possible.
June 27, 2017
Only a few years ago, it seemed like the entire world was certain that fat was going to kill us. From the perspective of a population that was suffering from extreme weight issues, soaring cholesterol levels and an epidemic of heart disease, cutting out fat seemed to be the logical thing to do. If ever there was a usual suspect, fat had to be it: it was energy dense (all those calories in a single tablespoon!), full of cholesterol (the stuff we see in clogged arteries), and it tasted really good (tasty things have to be bad for you)!
