Okay, so to say this blog's been neglected lately is something of an understatement. Sometimes life just gets in the way and there are only so many things you can keep up with at once. Well, life has settled down somewhat lately, and I've been getting a number of requests to start posting again, so here goes...
I've also been getting several enquiries around the gym about some of the concoctions I'm seen snacking on so I'll start by sharing some of those. I eat these fruit and nut balls as a high energy-density 'fast' food to keep me going during long training sessions. If I'm doing two classes back-to-back I generally need to eat in between or my blood sugar can drop too low, but I don't have much time and need something light enough that I can keep working on straight away.
For a seasonal touch: these would also be a nice treat as part of a Christmas spread.
Winter has well and truly settled upon Canberra, and winter means cold mornings and warm breakfasts. The medical advice in Australia is that oats are not safe for those with coeliac disease. (I know this varies in other countries.) When I was first diagnosed my gastroenterologist explained that the reason for this is two-fold: First, oats and wheat are usually grown in adjacent fields and processed on the same equipment so the risk of cross-contamination is very high. Second, oats contain a protein (called avenin) which is similar in structure to gluten and which around 1 in 5 coeliacs also react to. Coeliac Australia explain that there is no way to test who will react to avenin in advance, and so they actually class avenin as a type of gluten and advise that coeliacs shout not eat oats. I developed this recipe the first winter after I was diagnosed with coeliac disease and it has been our regular cold-weather breakfast ever since.
This orange-soy sauce, out of Fish Without A Doubt, is one of my favorites. The combination of the sweet, salty and buttery is just devine. The fennel puree is more mellow and adds a nice contrast. Try pairing this with the marinated mushrooms, fennel and grilled potato salad.
Figs are in season and abundant at the Farmers' Market; as I adore fresh figs I find this very exciting. Having bought two bags of figs at the markets last weekend, I recalled fondly some very tasty fig and brie mini pizzas I made for a dinner party a few years ago. I wanted a healthier option to the pizza base though, so paired the toppings with some linseed meal crackers. The only thing is, I need your help to name them. The best I can come up with is 'Toasted fig, brie, balsamic caramelised onion and walnut linseed slices' which, while descriptive, is a little long. So, have a go at making these and suggest a new name in the comments section.
See the full Recipe List