This unique book only uses fresh fruit/veges, nuts, and spices as natural sweeteners. A diet full of enzymes for digestion, also using nutritious whole grains, beans, lentils, pulses and seeds. The only fat used is minimal extra virgin olive oil. A diet good for detoxing the liver (as it uses Fresh produce), equalling a clean, energetic mind and body.
http://www.amazon.com/dp/1533205019https://itunes.apple.com/us/book/x/id1126779247
Experience: I’ve written another recipe book, which has sold thousands of copies, all over NZ and overseas. I’ve got a Certificate in Natural Therapies, plus had health/nutrition training in health shops. I’ve had my own column, ‘Remedies in the Pantry’ in Healthy Options magazine, plus written freelance for other magazines ie Lifestyle Block, Growing Today & Rainbow News. I wrote and produced a children’s musical, produced two CD’s (one for the musical), in the last 4 years.
I’ve had many requests for more sugar/gluten free recipes, since publishing my last book. Plus, with diet change last year, I’ve found it’s really helped my health. So, I thought I would write a book that can improve others health too. It’s not easy eliminating specific foods, so this book is a tool with delicious recipes.
About: This book is full colour, 92 pgs, glossy cover and A4. The book is now available on Amazon, for $US25.00, 17.29 Pounds, 21.88 Euros, $NZ40.00 + P & P, Kindle Books/Apple ibooks/other E-books $US5.50.
Testimonials: Amanda’s recipes are absolutely delicious and healthy for you (and the planet!). You definitely want to experience the combination of eating for pleasure and nourishment. Amber Leitz – Sacred Sensuality & Embodiment Coach
Love the ‘Awesomely Easy Crackers’!! Yum yum :). Lana Rose – Mum and Administrator
The good is tasty and filling with a range of flavours that can complement each other perfectly. Highly recommended for anyone looking sugar/gluten free and vegan recipes. Ryan Wood – Salsa Dancer
The food in this book is really good. Having different flavours in all the recipes is great. Sarai Mawkes – Mum & Security
My favourites are the crackers, ‘Hummus and Kumara & Cumin Dip. Yet the other recipes are healthy and flavourful. Ali Hart – Mother & Occupational Therapist
What an array of aroma’s, tastes and textures from the recipes in this book. Lots of food for thought and recipes I’m going to try. I love the feeling of being healthy, I like everything! Especially awesome dips and crackers; a good idea for an entrée. Annie Lewis – Early Childhood Worker
A beautiful range of all quite different foods. A good combination of ethnic foods and kiwi (NZ) favourites, expanded to appeal to the sugar/gluten free, vegan community. Tim Way – Chef @ Mt Maunganui café, ‘Ours’
Sample questions: How can I prepare this type of food that is still yummy?
The trick is to use the right amount of fruit for eg in the baking for some sweetness. Also keeping a good amount of moisture in the mix is essential. Vegetables are also so tasty, when left to their natural flavour. It’s really using nature at its best and making the most of it to prepare delicious food.
Can food still be nice using extra virgin olive oil as the only fat?
It’s amazing how using water more can be just as delicious as oil. And food can retain a really nice texture and fragrance with less oil. Using extra virgin oil does have a slightly bitter taste that one can become accustomed to. Also, oil can be poured on the top after cooking, rather than heating to retain its nutrients and healthiness being extra virgin/cold pressed.
How can I eat the same food I used to eat and still make it healthy?
This newer diet is an acquired taste. It does take some adjustment, yet eating fresh fruit, is a good way to satisfy cravings. Some food can be adapted to taste similar. The recipe book has many popular recipes that have been made healthy.
How can I still eat lots and keep a good weight?
This diet is really low fat and high fibre. So, you can eat heaps and still keep slim. It’s actually amazing how hungry you can get when you change to this type of diet. The more of this food you eat the more nutrition you will get.
Love Me Cake
- 200 mls extra virgin olive oil
- 1 teacup ground almond
- rind ½ lemon
- 3 tbs pea flour, mixed with 6 tbs water
- 1 breakfast cup GF Flour Mix, in Desserts, Pg 88
- 1 tsp baking powder
Mix olive oil and ground almond, add lemon rind. Add pea flour and water alternately, to the creamed mixture, with the sifted dry ingredients. Bake about 1 hr, in a greased (with olive oil) tin, at 175°C. Then put a knife, around edges of cake and lift slightly. When cake is cool, remove cake from tin carefully. Place on a cooling rack. Flip over using a plate, so its face up!
Icing
- ½ cup raw cashews (soaked for 2 hrs previously, then drained)
- 1 cup ground almond
- 2 tbs extra virgin olive oil
- 1 tsp Home-made Vanilla Essence, in Slices & Biscuits, Pg 11
- 1 tbs almond milk
Mix all ingredients, together well. Slice fresh fruit ie either banana, strawberries OR kiwifruit perhaps. Spread Icing and then place fruit evenly, on top of cooled cake. Make a herbal tea and eat with love!
Split Pea & Basil Croquettes
- 2 cups split peas (soaked for an afternoon)
- 2 tsp basil
- 2 tsp sea salt
- 2⁄3 cup cooked quinoa
- 2⁄3 cup GF Flour Mix, in Desserts, Pg 88
- 2 cloves garlic, finely chopped
- 2⁄3 cup seeds either mixed, OR individually ie chia, pumpkin, sunflower and sesame
Cook split peas, in a pot of boiling water, for approx 30 – 45 mins, until soft. Mash them together, add all the ingredients, except seeds OR crumbs, adding the quinoa and flour first.
Mix well and leave to cool. Shape into croquettes and then roll, in seed mix OR crumbs. Cook, in a little extra virgin olive oil, in a greased heavy based pan. Brown on all sides and serve. Makes quite a large amount; they are suitable for freezing (though best fresh), for a later date.
Note: And you can use any flour, though GF Flour Mix, in Desserts, Pg 88, is in my book, which you can see, when you purchase it!!
Guest Post by Amanda J Sloane, Creative Director of Celeste Enterprises
This is the third book – and second recipe book – Amanda has published. Her column, ‘Remedies in the Pantry’ was in Health Options Magazine for 3 years. She has also been a freelance journalist for other magazines, written music, and produced a musical that resulted in two CDs (see Celeste Music.)
