Posts Tagged ‘gluten free’

Ice Cream Dream!

| Breakfast, Dessert, Ice Cream and Candies, Uncategorized

IMG_8875sIMG_8878sThis is by far one of the best breakfasts that I have ever had.  I struggled to fit it all in, but it was sooo delicious that there was not even a spec of ice cream left when I was done:)  Best of all, as always, all ingredients are totally natural and this entire jar full of ice cream is refined sugar free!


  • Really ripe frozen bananas (first peel, then freeze)
  • Frozen raspberries (or any other berry that takes your fancy)
  • vanilla powder or extract
  • Sweetener of choice (Optional.  I didn’t use any because the date-based chocolate sauce is very sweet.)
  • Dried cranberries (optional, but recommended)
  • Cacao nibs (optional, but recommended)
  • Chopped up dried fig (optional, but recommended)
  • water or your preferred nut milk
  • Chocolate fudge sauce


First make your chocolate sauce and set aside.  Get any toppings you would like to use ready.

To make the banana ice cream, place frozen bananas into your food processor and pulse until broken up.  Add a splash of water/nut milk and vanilla powder if you like, then blend until it forms a delicious ice cream.  Scoop out and set aside.

To make the raspberry ice cream, place frozen bananas and raspberries into your food processor and pulse until broken up.  Add a splash of water/nut milk and blend until it forms a beautiful pink ice cream.  You can use as little or much raspberries as you like – it’s really hard to mess up banana-based ice creams:)  Scoop out and set aside.

Now layer the ice creams into a mason jar, scooping loads of chocolate sauce and sprinkling any toppings of choice (I used dried figs, dried cranberries and cacao nibs) between each layer.  Pour more chocolate sauce on top and experience the ultimate bliss….

Nom nom…
Dr T


Easy Cheesy Kale Chips

| Snacks, Bars and Biscuits

IMG_8814sIMG_8815sThese chips are one of the best discoveries that I have made since going vegan.  They taste amazing, have a lovely crunch and really make a perfect substitute for potato chips.  To be honest, I would much rather be sitting with a bowl of these for a movie night than a bag of potato crisps – they taste way better to me….

I make these in my dehydrator.  They can also be done in the oven, but I find that oven kale chips taste very “kaley” (not sure if that word exists….).   I find that the oven brings out the “spinachy” taste quite strongly and even though I love spinach, I prefer for these to have the strong cheesy taste that they have when done in the dehydrator.  You can dehydrate these for 2-3 hours and eat straight away, but I find that if I dehydrate them for 24 hours, they store beautifully in a sealed mason jar without going soggy for over a week!  They may even last longer than that – I just don’t have that kind of self-control…


  • 1 bunch kale
  • 1/2 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • a drop of agave or maple syrup
  • salt to taste
  • tons of nutritional yeast


Firstly rinse your kale and dab dry with a dishcloth.  Just wipe off excess water but no need to be too thorough with this.  Tear the leaves off the central thick, hard spine.  Tear the leaves into large chunks – they will shrink a lot in the dehydrator so keep the chunks large.

In a small bowl, mix all other ingredients except nutritional yeast together.  Once mixed,  add in some nutritional yeast and mix in until it forms a thick paste.  With your hands, rub this thick paste through the leaves to make sure they are evenly covered.  Now pop one leaf into your mouth to see if you have salted it adequately.  Sprinkle extra nutritional yeast over the leaves and mix through.  I find the chips turn out best when I sprinkle lots of nutritional yeast over the chips so that they form plenty of yellow clumps on the leaves.

Arrange the leaves on the dehydrator trays in a single layer.  Dehydrate on high for 2 hours and then turn on low-medium for 8-24 hours until chips are crisp and dry.  Allow chips to cool 100% before sealing in a mason jar or just eat them all immediately!

Dr T


Cheesy Sweet Potato Vegan Lasagne

| Mains, Uncategorized

IMG_8834sI was sitting in a meeting last week and out of nowhere, I just got the idea for this recipe.  Sometimes these inspirations turn out fabulously and other times…well…not so much…This time – ABSOLUTELY AWESOME!



There are several steps to this recipe, but what I love about it is that you actually do very little.  You need to be in the house to supervise but the oven does most the work itself;)IMG_8825s

I like to make the tomato sauce by roasting the tomatoes first as I find this really brings out their amazing flavour.  I also recommend mixing sweet baby tomatoes with larger tomatoes for best results, but after having said that, any old tomato will still taste delicious.  The contrast of the sweet (yet slightly spicy) sweet potato rounds with the salty, herby tomato sauce is just incredible.  Adding the cheese sauce – perfection…. But don’t take my word for it – give it a shot yourself!

If you eat it straight from the oven, it doesn’t hold it’s shape very well and you end up with a pasta bowl.  I love that:)  If you want to serve it in perfect squares that hold well, make it the day before and after letting it cool completely, cover it tightly with plastic wrap and store in the fridge overnight.  Cut it into perfect squares the next day, dish it up and heat in the microwave.  It holds it’s shape perfectly when done in this way.

Ingredients (Serves 4-6)

Tomato Sauce

  • lots of tomatoes!  I used about 1kg ripe roma tomatoes and about 250g small yellow italian tomatoes (freeze any leftover sauce for next time)
  • garlic powder
  • freshly ground black pepper and salt
  • dried sweet basil, origanum, parsely and thyme (or your favourite herb combo)
  • about 1 tablespoon agave/sugar (to taste)

Sweet Potato Layer

  • 3 medium to large sweet potatoes
  • paprika
  • salt
  • olive oil

Cheesy Goodness

  • 3/4 cup raw cashews
  • 3 cups water
  • 6 tablespoons nutritional yeast
  • 1.5 teaspoons salt
  • 3 teaspoons lemon juice (I used bottled)
  • 3 tablespoons tapioca flour/starch/arrowroot
  • 1/2 teaspoon-1 teaspoon garlic powder or 1 clove crushed
  • 3 tablespoons olive oil


  • 1/2 packet (250g) gluten free pasta


Preheat your oven to 200ºC.  Place tomatoes whole onto a baking tray and pop in the oven.   Turn them around every 10 minutes or so.  Roast until their skin starts to peel here and there and they start to crack/burst open.  Do not roast to the point of charring the skin.  Remove them from the oven and place them into your food processor.  Process until they are broken up and form a sauce.  Leave the vent of your food processor open and just cover it with a cloth to prevent splashes – the tomatoes are still hot so you don’t want to trap the steam and blow the lid off your processor!  Pour the tomato sauce into a pot and bring to simmer on the stove.  Add the herbs, salt and black pepper to taste and I advise a little bit of agave or sugar to cut the acidity of the tomatoes.  Be generous with the herbs:)  Simmer gently for 20-30 minutes, giving a stir from time to time.

While the tomatoes are roasting, peel the sweet potatoes.  Slice them into thin rounds of about 1/4 inch thick.  Place all the rounds into an oven tray and after pouring a tablespoon of olive oil into your hands, massage the oil into the rounds.  Sprinkle the rounds generously with salt and paprika and massage it through until evenly spread.  Arrange the rounds into a single layer in the oven tray.  By now the tomatoes are probably ready so remove them and pop in the sweet potato rounds.  You now want to bake these sweet potato discs until soft and slightly browned both sides – you do not want hard, dry sweet potato chips though so don’t over do it.  In my oven I did it 15 minutes on the one side, flipped the discs and did another 10 minutes the other side.  Remove and set aside.

Cook half a packet of gluten-free pasta according to the package instructions.  I used penne, but spirals, penne, shells, sheets will all do.

While the sweet potato is roasting, add all cheese sauce ingredients to a blender and blend until smooth.  You can pre-soak your cashews but I don’t usually bother – turns out great either way and a tiny cashew bit here or there won’t even be noticed.  Taste and season with salt to your liking.  Pour sauce into a pot and bring to simmer while whisking constantly.  As soon as the sauce thickens, remove it from the heat and whisk to make it super smooth.

Take a dish and pour a layer of tomato sauce to cover the base.  Make the next layer of gluten-free pasta.  Pour some more tomato sauce over the pasta to just cover the pasta.  Pour and spread a layer of cheese sauce onto this.  Now add a layer of sweet potato rounds.  Tomato sauce, pasta, tomato sauce, cheese sauce, sweet potato rounds…..You get the idea – keep going until it is all used up.  Save some cheese sauce for the top.  Pour a layer of cheese sauce on top and sprinkle generously with gluten-free dried bread crumbs (buy or toast gluten-free bread really well and pop into the food processor to make your own) and origanum.  Bake at 180ºC for 15-20 minutes or until top is golden.

Let it stand for 10 minutes before serving.

Dr T



Chocoberry Goodness Smoothie

| Drinks and Smoothies

IMG_8741IMG_8739This has become one of my favourite ways to start the day.  It is bursting with vitamins, iron and anti-oxidants!  Raw cacao and maca together also have a wonderful “pick-me up” effect – so ditch your morning coffee and start slurping up this good stuff for an extra boost of energy that should take you right through to lunch time.


  • 1 cup frozen berries of choice (I love blackberries or sweet black cherries, but any berry will work well here)
  • 1 very ripe frozen banana
  • 1 tablespoon raw cacao (or cocoa)
  • 1 teaspoon maca (optional but great for an energy boost)
  • sweetener to taste (agave, honey, maple syrup, dates)
  • cold water to blend to desired consistency
  • cacao nibs and goji berries (optional but at least the nibs are HIGHLY recommended for crunch)


Place all ingredients except sweetener, nibs and goji berries into a blender and blend into delicious smoothie goodness!  Go slow with the water – add just enough until the texture suits your liking.  Add sweetener right at the end according to taste.  Lastly stir some cacao nibs and goji berries through.

Pour it into a glass jar and off you go with a healthy smoothie to sip on, providing you with healthy energy all the way to lunch time:)

Drink up!
Dr T

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