Serves 3-4
(No gluten, dairy, or nightshades; with protein options)
In the early 80s I started preparing and serving sushi at cooking classes and food demos. Many people looked terror stricken as the seaweed-wrapped parcels came their way. Some would refuse to try it, while the daring approached the process as if they might never see their loved ones again.
Makes 1½ litres/quarts
(No dairy, with options for gluten, soy, and cane sugar)
Somewhere within most people’s memories of childhood is the excited purchase of an ice-cream. In the past, flavours were limited but decision making remained intense and debated. Hot days and cool, creamy contentment made for a winning combo with drippy, sticky, satisfied licking.
If you want to add more stress to your day then aim to arrive home late and say, “What the heck am I going to cook for dinner?”.
As psychologists observe, under stress we revert to the familiar. Out comes the cheese on toast or micro-waved pizza and out go any vague good intentions.
Makes 2 cups
(No gluten, dairy, cane sugar, egg; with options for nightshades and soy)
Thick, creamy and flavourful, you can make this in 10 minutes and employ it in a multitude of creative ways. Although the sauce warms up well just tossed with the likes of hot pasta or veg, if preferred first warm it gently over very low heat (don’t let it bubble). The jalapeno peppers contribute a tangy, mild oomph. ‘Hot’ foods like this have also shown the ability to minimise pain and to thwart pathogenic invaders (see my HEALTH STORE report: How To Thwart Fungal, Yeast, Viral, Bacterial and Parasitic Invaders – and Build Strong Immunity).
Makes 12
(No gluten, dairy, cane sugar, citrus or nightshades – with options for soy)
Flecked with herbs, veg and other contrasting colours and textures, these are so moist they don’t need butter and keep for days. Serve for brunch, use in lunch boxes, or make a quick batch for dinner to elevate eagerness for an accompanying soup or salad. Or mini muffin tin versions can be offered as fingerfood, or as part of an antipasto platter.
(Vegan; no gluten, dairy, cane sugar, soy, eggs or citrus)
This is superbly moist, sweet and – for the disciplined – it keeps well. The cake is best made the day before eating to let the many layers of flavour frolic and mingle. However no satellite images will monitor your compliance. Remember that there is some advance preparation; the dried fruit needs to soak overnight for thorough infusion with the sweet juice.
Serves 3-4
(No gluten or dairy)
Richly layered with flavours and aromas, this can be put together in minutes thanks to some good quality supermarket convenience items. Read the labels of all condiments to avoid artificial additives. Accompany the soup with seeded multigrain toast, or hot gluten-free pita bread topped with avocado or hummus.
Salad, Dip, Spread, Filling, Pie or Casserole
Serves 4 as a main
(Vegan; no gluten, dairy, citrus or egg, with options for cane sugar and nightshades).
A culinary chameleon, ideas follow for serving this as a substantial salad or dip, a sandwich filling, or as one of several main dishes. About half the beans are chunkily processed at first to create a smooth carrier for the punch of the seasonings. The remaining beans and vegetables are stirred in for some visual and textural contrast. Easy and delicious.
Serves 4
(Vegan; no citrus, cane sugar, dairy, gluten, legumes or nightshades)
Profuse with colour, sweet and tangy flavours, this is an ideal partner for a rice or Asian noodle dish, curry, barbeque, grilled or smoked fish. Look in health stores for pickled ginger that is prettily pink without artificial colours.
Serves 4
(No gluten, dairy or cane sugar)
Watch these disappear. High in calcium, hormone-balancing isoflavones, and vitality-sustaining protein, low GI, yet delicate of structure, these will entice even the breakfast-phobic. No one will ever guess the ingredients involved. Maple syrup is a classic topping, or try new Apple Syrup, which is available in supermarkets and is free of added sugar.