That is what the council said to me. They have come back to me and told me that they ARE about to change, so we wait with baited breath to see what happens next. What has happened thanks to all you beautiful ones out there, is that I now have a little archive of emails containing pictures of Council lunches from all over the country. Most of them quite fantastic. Baskets of fruit, platters of sliced fruit, salad sandwiches, gluten free and vegetarian options. In a word eye-opening. If you want to share your council food photo with me (please) then the email is yogafirst@netcon.net.au.
GF CAROB BLISS BALLS.
Yesterday (my day off) I decided to make something sinful (without going out and buying ingredients). So I gathered stuff around me that I thought would be needed, put it all together, and am now able to eat the result of this lovely experiment. They are so easy - you won't make a mistake.
INGREDIENTS: These are absolutely guess work, and you could use anything that approximated this. Next time I will try to be more systematic.
Half a cup carob powder, half a cup of melted shortening (I used coconut oil and butter), qtr cup sunflower seeds, half a cup of flax/almond meal, juice of a small lemon and its zest, half a cup of chopped dates, one squashed ripe banana (although you could add more), half a cup dessicated coconut (plus the same amount to roll the balls in), 1 tablespoon of honey, 1 tablespoon peanut butter.
(You could add stale GFbread or stale GFcake - a little at a time).
HOW: Mix to a stiff texture so that you can squeeze a tablespoon into a firm ball. If this is too crumbly add a little water, or if too wet add more dry ingredients. Roll into balls and roll into coconut. Wet your hands if too sticky. Place in the refrigerator after making. These will keep for a week or so - not that mine last long at all.
Thursday, October 31, 2013
Monday, October 28, 2013
THE "GF MINISTRY OF FOOD"
Did I talk to you about the "run-in " I had with the council after a recent BUSINESS NETWORKING MEETING?
Well, the nuts and bolts of the matter was that I turned up with 35 others for such a meeting to be served up the biggest, most sugar/fat laden morning tea I have seen in a long while.
Apart from the fact that the morning tea was way larger than even 35 persons could consume in three meetings, the food values were severely scewed, the quantity was out of proportion to the needs, and the wastage was considerable (and we won't talk about cost because I could only guess at that!). I spoke to the council, who emailed me a terse reply in the first instance to let me know that "they had no intention of changing the formats of the meetings". They have since contacted me to let me know that "because they said they had no intention of changing the format, didn't mean they weren't going to change the format". They certainly indicated that the food would change. And that is where I left it with them.
I don't think it's a GF matter, but it is a food matter (by the way the only GF food there was a small plate of fruit and a pile of macarons - this is not unusual).
I am "keeping on keeping on" and will contact Amanda Millar our Parliamentary member and Jennifer Anderson our Council member. Not that they can do anything, but they should be aware of what is happening especially as we know we are in the middle of an epidemic of obesity and diabetes. Both food/sugar related problems. Council should be leading the charge to change, not escalating the problem.
I would be interested to get your feedback.
Went to OLIVE JONES again this week, and had a most lovely Spanish Red wine to accompany the GF Spring Rolls which are served as part of their TAPAS menue. One serve really is enough for two as a snack. These are crispy filo like pastry (probably won-ton wrapper) about the diameter of a fifty cent piece, stuffed with avocado asparagus tips and other goodies. Absolutely delicious and perfect for a mid-afternoon snack. I am usually there about 3.30 and 4pm on a Sunday which is between service. It is quiet and just perfect. I leave before the evening crowd arrive.
The MT.MACEDON TRADING POST, which serves a great soy latte, unfortunately is a bit ordinary when it comes to gluten free. They used to serve GF toast with wonderful home made jam, but that seems to be forgotten in favour of very sweet flourless cakes. They have a huge range of wonderul food, but nothing really is GF. Sorry about that!!!
GF LONGEVITY SOUP - for those who have asked this week.
(One serve). 1 tablespoon of miso dissolved in 4 cups of water. Add dried shitake mushrooms, and dried eschallots, 1 tablespoon sesame seeds, half a cup of green peas (can be frozen), a couple of sheets of Nori seaweed cut into strips or confetti, and fresh herbs finely chopped. I also add crushed garlic and/or ginger. Then I let it stand a while for the dried things to plump up - then microwave for about 2 minutes....This is a wonderful, nourishing soup, and by itself meets half of your water needs for the day! (I have a problem drinking 8 cups).
Well, the nuts and bolts of the matter was that I turned up with 35 others for such a meeting to be served up the biggest, most sugar/fat laden morning tea I have seen in a long while.
Apart from the fact that the morning tea was way larger than even 35 persons could consume in three meetings, the food values were severely scewed, the quantity was out of proportion to the needs, and the wastage was considerable (and we won't talk about cost because I could only guess at that!). I spoke to the council, who emailed me a terse reply in the first instance to let me know that "they had no intention of changing the formats of the meetings". They have since contacted me to let me know that "because they said they had no intention of changing the format, didn't mean they weren't going to change the format". They certainly indicated that the food would change. And that is where I left it with them.
I don't think it's a GF matter, but it is a food matter (by the way the only GF food there was a small plate of fruit and a pile of macarons - this is not unusual).
I am "keeping on keeping on" and will contact Amanda Millar our Parliamentary member and Jennifer Anderson our Council member. Not that they can do anything, but they should be aware of what is happening especially as we know we are in the middle of an epidemic of obesity and diabetes. Both food/sugar related problems. Council should be leading the charge to change, not escalating the problem.
I would be interested to get your feedback.
Went to OLIVE JONES again this week, and had a most lovely Spanish Red wine to accompany the GF Spring Rolls which are served as part of their TAPAS menue. One serve really is enough for two as a snack. These are crispy filo like pastry (probably won-ton wrapper) about the diameter of a fifty cent piece, stuffed with avocado asparagus tips and other goodies. Absolutely delicious and perfect for a mid-afternoon snack. I am usually there about 3.30 and 4pm on a Sunday which is between service. It is quiet and just perfect. I leave before the evening crowd arrive.
The MT.MACEDON TRADING POST, which serves a great soy latte, unfortunately is a bit ordinary when it comes to gluten free. They used to serve GF toast with wonderful home made jam, but that seems to be forgotten in favour of very sweet flourless cakes. They have a huge range of wonderul food, but nothing really is GF. Sorry about that!!!
GF LONGEVITY SOUP - for those who have asked this week.
(One serve). 1 tablespoon of miso dissolved in 4 cups of water. Add dried shitake mushrooms, and dried eschallots, 1 tablespoon sesame seeds, half a cup of green peas (can be frozen), a couple of sheets of Nori seaweed cut into strips or confetti, and fresh herbs finely chopped. I also add crushed garlic and/or ginger. Then I let it stand a while for the dried things to plump up - then microwave for about 2 minutes....This is a wonderful, nourishing soup, and by itself meets half of your water needs for the day! (I have a problem drinking 8 cups).
Saturday, October 26, 2013
GLUTEN FREE PIZZA
GF PIZZZA?
I don't have one, but I am looking for one! Sure, I can make one at home, but where can we go to get one? No locally I think? I would love to hear from any one who has any knowledge of a pizza shop that makes an outstanding GF PIZZA. Not a "sloppy-mess-pizza" or a "carboard-doesn't taste-like-anything" pizza. What I am looking for is a fabulous, luscious, cheesy, gourmet pizza. Any takers? I would love to spread the joy. The pizza shops just have to know that there are a whole lot of GF people out there. The cost of actual pizza bases in Coles are just too much compared with ordinary pizza crusts. You just can't compare them. Can't be that difficult to do, they do it in the USA
EATING OUT:
I do eat out a bit locally, and to you GF's out there... Zarbys don't do GF desserts (I take my own), but they do make a lovely chicken satay as part of their bar menue for only $10. It is sweet, moist and comes with a little side salad. The price is amazing. Olive Jones do GF desserts, and their special GF entree that I particularly love is an Avocado Spring Roll. A crispy Asian styled spring roll absolutely chockers with avocado chives and etc. Very tasty indeed. This is almost a meal in itself and comes with a side salad. If you just want a snack with your champers, these two meals are the way to go.
With regards to my own diet. You will be pleased to know I am really settling down into a lovely routine. Of course, things do cost a little more, but I am feeling a whole lot better. Yesterday I made some beautiful rice flour cookies. I did play around with the recipe, and added psyllium to the mix. They are lovely, not super-sweet and simple.
GF RICE FLOUR COOKIES.
INGREDIENTS: (makes about 15) half a cup (real)butter, 2 tablespoons honey or maple syrup, 1 egg, juice and zest of one lemon, 1 tablespoon of LinseedFlaxAlmond meal (or just almond meal), 1 cup rice flour, 1 teaspoon almond essence, half a cup of crushed almonds (or crushed nuts), 1 tablespoon dessicated coconut, 2 tablespoons psyllium husks or powder. If the mix is too loose add more of the flour or psyllium. Just let it stand a little - it works better if you don't hurry.
HOW: Mix the wet ingredients, blend in the dry ingredients to a stiff dough. Preheat the oven to 180C. Drop the mix onto a baking sheet and press into shape (about a 50cent piece size) then cook for 12 to 15 minutes at 180C. They do not behave like regular biscuits whilst cooking, but they taste wonderful. You don't have to wait until they are cool to eat them! You can of course add extra honey or maple syrup if you would like your mix to be sweeter.
I don't have one, but I am looking for one! Sure, I can make one at home, but where can we go to get one? No locally I think? I would love to hear from any one who has any knowledge of a pizza shop that makes an outstanding GF PIZZA. Not a "sloppy-mess-pizza" or a "carboard-doesn't taste-like-anything" pizza. What I am looking for is a fabulous, luscious, cheesy, gourmet pizza. Any takers? I would love to spread the joy. The pizza shops just have to know that there are a whole lot of GF people out there. The cost of actual pizza bases in Coles are just too much compared with ordinary pizza crusts. You just can't compare them. Can't be that difficult to do, they do it in the USA
EATING OUT:
I do eat out a bit locally, and to you GF's out there... Zarbys don't do GF desserts (I take my own), but they do make a lovely chicken satay as part of their bar menue for only $10. It is sweet, moist and comes with a little side salad. The price is amazing. Olive Jones do GF desserts, and their special GF entree that I particularly love is an Avocado Spring Roll. A crispy Asian styled spring roll absolutely chockers with avocado chives and etc. Very tasty indeed. This is almost a meal in itself and comes with a side salad. If you just want a snack with your champers, these two meals are the way to go.
With regards to my own diet. You will be pleased to know I am really settling down into a lovely routine. Of course, things do cost a little more, but I am feeling a whole lot better. Yesterday I made some beautiful rice flour cookies. I did play around with the recipe, and added psyllium to the mix. They are lovely, not super-sweet and simple.
GF RICE FLOUR COOKIES.
INGREDIENTS: (makes about 15) half a cup (real)butter, 2 tablespoons honey or maple syrup, 1 egg, juice and zest of one lemon, 1 tablespoon of LinseedFlaxAlmond meal (or just almond meal), 1 cup rice flour, 1 teaspoon almond essence, half a cup of crushed almonds (or crushed nuts), 1 tablespoon dessicated coconut, 2 tablespoons psyllium husks or powder. If the mix is too loose add more of the flour or psyllium. Just let it stand a little - it works better if you don't hurry.
HOW: Mix the wet ingredients, blend in the dry ingredients to a stiff dough. Preheat the oven to 180C. Drop the mix onto a baking sheet and press into shape (about a 50cent piece size) then cook for 12 to 15 minutes at 180C. They do not behave like regular biscuits whilst cooking, but they taste wonderful. You don't have to wait until they are cool to eat them! You can of course add extra honey or maple syrup if you would like your mix to be sweeter.
Thursday, October 17, 2013
A LOT FOR A LITTLE..
Further to my "food conversion" since I have been GF, I was talking to Deb this morning about the cost of food. I have grown up cooking to a budget, so it comes easily to me, and the yogis I teach and work with mostly feel the same way - there is no reason to go hungry or eat bad food.
For example. This week I purchased a kangaroo roast. It was bigger than I usually buy and cost me $6.23. This roast I cut in half. With just one half I have had a roast dinner complete with potatoes, onions, mushrooms, spinach, and a herb salad from the garden. I made a stroganoff with some of the left overs it was wonderful, and I still have enough left for slices of cold meat this lunchtime. If I have the same success with the other half, the meat for each meal would have cost $1. The salad I got from the garden, and the other vegies were purchased from our Fresh Food Green-Grocer, and didn't cost much either. The potatoes were $1.49 a kilo as were a tray of meaty mushrooms. Talk about economy!
Whilst Deb was here Katie came in and added to the conversation with her experiences making jams, preserves, butters and now cheese. I make jam in the microwave and it is so fast I can do it whilst I am doing other things. I think we came to the conclusion that if your parents were self sufficient or even marginally so, eventually you would come to them. Not that you had paid attention, but felt confident that if they had a great veggie garden, made jam, made wine etc etc. you could too.
Apparently the folk from Vacola who make preserving utensils, bottles etc are noticing a change in demographic of the purchasers, and those who make enquiries - they are getting younger.
It is so satisfying to do things yourself. Please google what you want to do, and then do it. If you have any queries, please contact me. If I don't know the answer I am sure someone in one of the classes will.
For example. This week I purchased a kangaroo roast. It was bigger than I usually buy and cost me $6.23. This roast I cut in half. With just one half I have had a roast dinner complete with potatoes, onions, mushrooms, spinach, and a herb salad from the garden. I made a stroganoff with some of the left overs it was wonderful, and I still have enough left for slices of cold meat this lunchtime. If I have the same success with the other half, the meat for each meal would have cost $1. The salad I got from the garden, and the other vegies were purchased from our Fresh Food Green-Grocer, and didn't cost much either. The potatoes were $1.49 a kilo as were a tray of meaty mushrooms. Talk about economy!
Whilst Deb was here Katie came in and added to the conversation with her experiences making jams, preserves, butters and now cheese. I make jam in the microwave and it is so fast I can do it whilst I am doing other things. I think we came to the conclusion that if your parents were self sufficient or even marginally so, eventually you would come to them. Not that you had paid attention, but felt confident that if they had a great veggie garden, made jam, made wine etc etc. you could too.
Apparently the folk from Vacola who make preserving utensils, bottles etc are noticing a change in demographic of the purchasers, and those who make enquiries - they are getting younger.
It is so satisfying to do things yourself. Please google what you want to do, and then do it. If you have any queries, please contact me. If I don't know the answer I am sure someone in one of the classes will.
HELP PLEASE......
I was trying to bake BISCOTTI. I took a wheat based recipe, replaced the wheat flour with GF flour, and made the biscotti, but it didn't work. Any chance anyone out there can help?
Other than that I have been having a great cooking time. Fantastic roasts, wonderful pastas, and my baked potatoes are totally delicious. My next "triumph"? I am going to make a cauliflower base to a quiche. I will let you know how things go. When I have it nailed, I will have another dinner party. I remember when my ex was learning to cook he spent night after night cooking the same fish recipe - and now (in spite of the fun I had at his expense) I am doing exactly the same.....! B, If you are reading this blog, I apologise. This way of learning to cook works. It is a bit boring - not exactly "Julie and Julia" - but it works, and I haven't made anything that has gone into the bin (thus far). I admit, it is a new me and I am having fun.
Other than that I have been having a great cooking time. Fantastic roasts, wonderful pastas, and my baked potatoes are totally delicious. My next "triumph"? I am going to make a cauliflower base to a quiche. I will let you know how things go. When I have it nailed, I will have another dinner party. I remember when my ex was learning to cook he spent night after night cooking the same fish recipe - and now (in spite of the fun I had at his expense) I am doing exactly the same.....! B, If you are reading this blog, I apologise. This way of learning to cook works. It is a bit boring - not exactly "Julie and Julia" - but it works, and I haven't made anything that has gone into the bin (thus far). I admit, it is a new me and I am having fun.
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