Cumin and Rosemary Crackers

Makes 32
Paleo, vegan; no grain, gluten, dairy, egg, or legumes; low FODMAPS; with nut-free option

Wonderfully crisp, crunchy, stylish and flavourful. Very easy to make, yet deceptively alchemical. Before baking, the mixture looks like porridge, not crackers. The change in structure is thanks to the linseed and chia seeds. Their high soluble fibre content absorbs much of the liquid and acts as a strong binding agent. They are also a good source of minerals and prebiotics which can help gut health. Read more

Salted Caramel Chocolate Nut Tart

Serves 12-16
Vegan, Paleo; no gluten, grain, dairy, soy, legumes, egg, citrus or cane sugar

I have prepared this often and I don’t think anyone has eaten it and not released a pleasurable sigh like a happy balloon.  Originally a recipe from the excellent gourmandeinthekitchen.com, I have made numerous adjustments, especially to simplify instructions, decrease sweeteners, and make the ganache-style topping creamier. The result is rich and satisfying, so serve in small portions. Read more

AUTOIMMUNE DISORDERS: When Your Body Attacks Itself

What Psoriasis, Lupus, Rosacea, Hashimoto’s, Rheumatoid Arthritis, Multiple Sclerosis, Type 1 Diabetes, Coeliac Disease, Graves and Sjogren’s all share

Do you feel tired, with aching muscles or joints and perhaps skin, mood or digestive problems – just never quite right? Lab tests might indicate attacking autoantibodies: protein markers of autoimmune disorders.

After a period of physical or psychological stress – perhaps a major infection or personal loss – the body’s heightened response might not return to normal. Your immune system is designed to defend against pathogens (viral, bacterial, parasitic or fungal), other invaders, and damaged cells such as cancerous ones and then return to a watchful calm. Instead it can become chronically hyper-vigilant and assault its own tissue, or protein fractions from common foods (perhaps gluten, dairy or potato). Read more

5 Minute Strawberry Jam

Makes 3/4 cup

Paleo; vegan; no grain, gluten, dairy or cane sugar

Vivid, fruity and fabulous. Just 4 ingredients, 5 minutes prep and about 15 minutes for chilling. Use on toast, or for a snack or dessert dollop on or ripple through coconut yoghurt or my Apricot Whip. Or sandwich between cookies or cake layers. Make while summer berries are at their luscious best. Or experiment with other seasonal fruits. Read more

Mulled ‘Wine’ (alcohol-free)

Makes 4-5 glasses

Vegan; no grains, dairy or cane sugar

Hot, spiced fragrant mulled wine, cider or juice is a welcoming treat when entertaining on cool evenings. It’s fun, innovative and healthy to offer guests the option of a special drink without alcohol. If you use this recipe, you can partake anytime.

There are many versions of mulled wine, but commonly it includes red wine, spices and citrus. To “mull” is to heat and spice. Cheap wine was disguised in this way by the ancient Greeks and Romans. It re-established itself as fashionable in the 70s, perhaps served before fondue by an open fire. Bell-bottoms obligatory. Read more

Genuinely Healthy Wraps (most others aren’t)

No gluten or dairy – with options for grains, nightshades, legumes, plant and animal protein

Smoking was once thought of as glamourous. The reality is especially ironic in terms of the associated premature ageing; wrinkles; yellowed skin, nails and teeth; bad breath; as well as chronic and killer diseases.

Before purchasing a prepared food be sure to turn the product over and check out its reality in terms of ingredients. Most wraps have a long list of highly processed artificial additives to cheaply keep them fakely flavoured, supple and long lasting. Read more

Lamb Chops with Cumin Pesto

Serves 2-3

(Paleo; no gluten, dairy, egg, nightshades or legumes)

Finger-licking and succulent. The marinade or its mixing with the meat can be done well in advance. Prep on the night is therefore quick and easy. I’ve tried this on the grill and the barbeque. Although good, this pan fried version has the best flavour. Serve with potato or kumara wedges and salad. Or with mixed steamed veg (eg cauliflower, carrots, Brussels sprouts, pumpkin, chopped garlic) tossed with more olive oil and sea salt with kelp. Guests rave about these vegetable combos, yet they couldn’t be simpler. Read more

Romesco: Spanish Summer Sauce/Dip

Makes 1½ cups
(Vegan; no gluten, dairy, egg or legumes)

Vibrant in colour and taste. Use this hot on pasta, potato, green beans, legumes, boiled eggs, fish or chicken. Or serve cold as a dip, or as a dressing on salad. Variations follow. Great use for sun-blessed summer vegetables. There are many regional variations of Romesco. The veg might be fried or roasted and then pureed with toasted bread and hazelnuts or almonds. Historically, this was one of the many ways to use up stale bread. The result is thick, hearty with the vivid red of tomato and capsicum.

Some people do not do well with the nightshade family of vegetables (including potato, tomato and peppers; contact this office for an allergy test). However, eating them only when in season can increase tolerance. Read more

Mediterranean Marinated Mushrooms

Makes 12

Vegan; no gluten, grain, dairy, soy or cane sugar.

Serve these as finger food; as a side dish to BBQs, rice or pasta; or like a pickle or relish accompaniment to plain fish, tofu, legumes, meat, egg dishes or anything that would benefit from flavourful zing.

Mushrooms are grown in compost, not soil. They are a good source of selenium, a mineral low in New Zealand soils. A deficiency is linked with the development of cardiovascular disease and cancer. Read more

Chia Dessert or Breakfast Pudding: 4 Fast Fab Flavours

Chocolate; Apricot Coconut; Apple Cinnamon; Vanilla Fig

Serves 2; 5 minutes prep

Raw vegan and Paleo; no gluten, grain, dairy, egg, soy or cane sugar

Yes, it might seem incongruous, but this is thick, creamy and dreamy enough for dessert while having superfood nutrient levels to qualify as breakfast.

Chia looks like tiny dark sesame seeds. It is similar to linseed or flaxseed in its nutrition powerhouse properties such as soluble fibre, protein, Omega 3 fatty acids, calcium, magnesium, potassium, zinc and iron. It has more antioxidants – including flavonoids, quercetin and phenolics – than many berries and other fruits. For digestibility, chia does not need to be ground or cooked like linseed does. Soaking though will maximise its high soluble fibre content, which is excellent for weight and blood sugar management, liver and bowel function. Read more