FENNEL AND BLOOD ORANGE SALAD

October 10, 2014 Cle-ann

The new Yum. Gluten Free Magazine is out now with my colourful blood orange spring recipes in it! This salad is so easy, healthy and works well with anything in season. But try this one first!

CHESTNUT PAPPARDELLE
w ENOKI GREMOLATA

October 2, 2014 Cle-ann

I love pasta! And, if I wasn't Greek I think I would have been an Italian.

I'm a little late with sharing this recipe, I made it towards the end of the chestnut season, that runs from March to July. Chestnuts are gluten free, contain no cholesterol, are low in sodium and low GI so they keep you full for longer. They are rich in mineral salts and a good source of vitamins C, B1 and B2 and folates.

BLOOD ORANGE BISCUITS

September 25, 2014 Cle-ann

Oh the joy of these little biscuits (biscuits, cookies – whatever - just eat them!), and just like the elusive blood orange, they're only around for a short time!

Blood oranges are available in Australia from August through October; the season is so short for these beauties, so use them while you can, in any way you would a 'standard' orange.
What excites me is the amazing reveal of vibrant colour when you cut into them.

WHOLESOME PEA & HAM SOUP

September 4, 2014 Cle-ann

Spring it on!

The changing of season from Winter to Spring always makes me excited! I’m a summer lovin’ gal who thrives on the warmth and the fresh food of the season. But Spring always brings lots of changes, so I thought that while it’s still a little cool I would share a nice wholesome soup with you.

SWEET POTATO &
MANCHEGO TORTILLA
w CORIANDER MOJO

August 21, 2014 Cle-ann

Breakfast, lunch or dinner; I love anything with a Spanish twist. I’ve used sweet potato for my tortilla, it's nutritious and sweet, and goes beautifully with the sharp contrast of manchego cheese. To top it off – coriander mojo (ow yeah!), a really tasty little green sauce.

PUMPKIN & WALNUT SOUP

August 7, 2014 Cle-ann

I love a good pumpkin soup during winter, it’s vibrant colour reminds me of the summer sun, and that thought warms me. The addition of walnuts and Himalayan salt makes this soup a rich, filling and nourishing treat!