Links that worth a click #week16

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2014 |Bondi Beach, Sydney ‚Äď Australia
2014 |Bondi Beach, Sydney ‚Äď Australia

1. Cut carbs, quit sugar, feel fabulous
2. Do Gut Microbes Control Your Food Cravings?
3. 5 Signs you Might Benefit from Adjusting your Carb Levels
4. Using the Stairs Can Take Your Fitness to New Heights
5. The 15 Signs You Could Be a Sugar Addict
6. Paleo No Bake Brownies
7. Is Organic Meat Better?
8. Simple Ways To (Finally!) Quit Sugar For Good This Summer
9. The Muffin Test
10. Paleo Foods: Pumpkin Seeds

How to make: Tomato sauce #paleo #refinedsugarfree

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Making Homemade Tomato Sauce is a very simple task and the flavour… dear, it’s absolutely delicious!

After¬†today’s video¬†you will think twice before¬†buying a canned tomato sauce at the supermarket. This recipe is super¬†easy and packed with natural real food flavours. So, no excuse to not make it for your next meal. ūüôā

Ingredients
  • 1 kg of fresh tomatoes (any kind, I’m using here the Roma variety)
  • 3 tablespoons of olive oil
  • ¬Ĺ medium onion, chopped
  • 1 tablespoon of garlic
  • Fresh basil leaves
  • Salt and black pepper to taste
Directions
  1. Get your tomatoes already washed and start chopping them in irregular sizes. In case you don’t like to find tomatoes pieces in your sauce, just chop them in very small pieces.
  2. In a warm pan, add olive oil then toss the onion and garlic until they get soft.
  3. Add the tomatoes and mix well. Cover with a lid and let it cook in low heat for about 30 minutes.
  4. Add fresh basil leaves, salt and pepper to taste. Cover again with the lid and let it cook for more 5 minutes or until the sauce gets the right consistence. If you want it a little bit more runny, add some water, little by little until you find it suits your taste.
  5. It’s done! This is delicious with a tender and yummy zucchini noodle. ūüėÄ

Links that worth a click #week15

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2015 | Botanic Park, Adelaide ‚Äď Australia
2015 | Botanic Park, Adelaide ‚Äď Australia

1. Fat vs Sugar, Part 1 – CBA radio
2. Women and Fasting
3. Top 10 Fattest Countries In The World ‚Äď 2016 List
4. Egg free breakfast options
5. Paleo Foods: Plums
6. 23 Umami Eggplant Recipes Everyone Will Love
7. Paleo Protein Brownies (egg and nut-free)
8. Are Miracle Noodles Paleo?
9. 5 Things Everyone Needs To Know About Vitamin D: A Doctor Explains
10. Three No-Bake, Cool, Refreshing, & Healthy Desserts

How to make: Salad dressing – 3 recipes #lowcarb

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Some people insist on saying that they don’t like salad because it is bland. Obviously I don’t agree with them. Salads are delicious and an awesome way¬†to contribute with vital nutrients to a healthy¬†body.

However, I do like to add an extra taste to my salads. That’s why, on today’s video, we¬†will teach you how to give your salads a twist¬†with these 3 delicious salad dressings: Avocado, Caesar, and Salsa Verde.

Ingredients
  • Avocado dressing
    • One ripe avocado
    • 4 tablespoons of unsweetened yogurt
    • Juice from 1/2 lemon (or lime)
    • Salt to taste
  • Caesar dressing
    • 1/4 cup of olive oil
    • 3 tablespoons of unsweetened yogurt
    • Juice from 1/2 lemon (or lime)
    • 2 tablespoons of shredded parmesan cheese
    • 1 small anchovy
    • Salt and black pepper to taste
  • Salsa verde
    • 1/2 cup of flat-leaf parsley leaves
    • 1/2 cup of basil leaves
    • 2 tablespoons of garlic
    • 1 teaspoon of capers, drained
    • 1/4 cup of olive oil
    • Juice from 1/2 lime (or lemon)
    • Salt to taste
Directions
  1. These directions will work for all 3 recipes.
  2. Add all ingredients (from each list of ingredients, of course) in a blender or food processor and blend until everything is well combined.
  3. And it’s done! Have them with a beautiful and fresh salad.

Gluten free baking class in Sydney – Brasserie Bread

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Gluten free baking class in Sydney
These beautiful breads welcome you at the store entrance Рnot gluten free though :).

Last month I took a Saturday off to visit the Brasserie Bread Factory in Botany (Sydney) to have a very nice experience: a gluten free baking class.

Although the bakery itself doesn’t sell gluten free products directly, they developed some recipes and a gluten free flour blend to teach in this specific event. The class happens only 4 times a year, so if you really want to attend, keep an eye on their website. Meanwhile, I’ll tell you how my class was. ūüôā

Gluten free baking class Рthe veredict

It took 3 hours out of my Saturday, but it was totally worth it. We were in a group of 7 Рin my opinion, the right number to share the knowledge and promote insightful discussion Рand Brasserie provided all the ingredients and utensils to make our yummy bakings.

The classroom is in a separate space, but still inside the factory. So, hold yourself and be prepared to feel the smell of fresh bread being baked all the time. At some point, to have a break from the class, we were taken to a small walk around the baking area. The industrial ovens are certainly impressive.

About the class itself, we learnt how to make 2.5 things:

  • A gluten free bread loaf;
  • A gluten free focaccia;
  • An egg and salmon tart – which had the dough already done (here is the 0.5 hehe), we just assembled and baked it.

For all of them, we used as the base a gluten free flour blend provided by Brasserie (you get this blend recipe, with all the other recipes made in class, by the end of the course). There is no much room for theory, the class is 100% hands on. The teacher gives some tips while we put our hands to work and make the goodies ourselves.

While the bread and focaccia dough were raising, we assembled and baked our tart to have a nice lunch together. After that, we went back to the kitchen to finally bake the bread loaf and the focaccia. As you can see by the photos below, they were very good. Spectacular I might say! Fluffy inside, crunchy outside, and tasting awesome. Nothing like those supermarket-bought gluten free breads.

Gluten free bread loaf
Gluten free bread loaf.
Gluten free focaccia with black olives, fresh rosemary, and olive oil.
Gluten free focaccia with black olives, fresh rosemary, and olive oil.
Gluten free egg and salmon tart.
Gluten free egg and salmon tart, served with rocket salad, and roasted tomato.

Except by the tart (because you have it as your lunch), at the end of the class you bring home the focaccia and the bread, some of the gluten free flour blend, some biga (they explain about during the class), and the recipes.

I’ll be honest, I liked the experience¬†but for a 3-hour class I was expecting to have a bit¬†more of theory. ¬†I’m that kind of person that likes to know which role each ingredient plays. What will¬†happen if I replace or remove something? However, if you are more a hands-on person this class will be perfect for you.

The place

Brasserie is quite in the middle of nowhere. As such, there is no much to do around the area (to be honest nothing), so in case you arrive early, your only option is a nice café inside that is worth a try.

The space itself is comfortable, cozy, with many options to eat and drink. The coffee is great! I had a flat white while waiting for the class and that milk froth was beautiful!

Brasserie Bread
www.brasseriebread.com.au
1737 Botany Road, Banksmeadow, NSW 2019

Amazing flat white at the café
Amazing flat white at the café.
Classroom entrance
Classroom entrance.
Classroom entrance + view of the bakery area.
Classroom entrance + view of the bakery area.
Classroom.
Classroom.