These amazing gluten-free sausage rolls came from Life Changing Food – by Jo Whitton & Fouad Kassab. This book is so amazing and these sausage rolls are the bomb! If you want to get your hands on this book then go here!
I changed it a little so I will share with you what I did, but just know that the original recipe is in this beautiful book!
Gluten Free Dough
- 100g Potato Starch
- 300g Tapioca or Arrowroot
- 500g sunflower meal
- 500g starchy potatoes: peeled and cut into 4
- 2 chia eggs (2 tbsp chia, 4 tbsp filtered water)
- 2.5 tbsp olive oil
- 1 tsp salt
- 1 tbsp maple syrup
- Soften potatoes in saucepan and simmer them for 20 – 30 minutes
- mix all the flours together and set aside
- blend potatoes, eggs, salt and maple syrup in a blender/thermomix
- add potato mixture to flour mixture and knead into a dough, use extra arrowroot if too sticky
Pork and Fennel sausage rolls
- Preheat oven to 200 degrees
- mince carrot and celery in blender with spices/ essential oils
- saute with olive oil
- drain excess olive oil
- add mince and salt and mix thoroughly
- divide dough mixture into 4
- roll into a rectangular shape
- place mince mixture along the long side
- roll into cylinder shape and then cut into small pieces
- place in lined baking tray, brush with olive oil and place in oven for 25 – 30 minutes.
- Serve with a healthy tomato sauce and Enjoy!! xx
I have found some amazing recipes that suit our wholefood way of eating and some of them really surprise and delight me. This is one of them!!!!
What a fantastic, easy way to reduce the sugar in our children’s diets (whether they are your own, your grandchildren, nieces and nephews etc). These taste amazing and are full of natural ingredients and can be changed so easily to incorporate more nutrients like using kombucha, vitamin C powder, green smoothies etc.
My niece absolutely loves these (as she loves treats) and she wouldn’t even know that there was no added sugar in there (I don’t add the honey and she loves them).
- 375 ml 100% juice of choice (I use pomegranate, blueberry or cranberry)
- 3 drops of doTERRA essential oil (I use Lime, Lemon, Grapefruit etc)
- 40g of Gelatin powder (I use Changing Habits Gelatin Powder)
- 1 Tbsp honey or maple syrup if needed (I don’t bother and the kids (and adults) still love them)
1. Place all ingredients in a saucepan (or Thermomix)
2. On medium heat, stir the mixture until the gelatin has dissolved (4 min, speed 1, 65 degrees)
3. Pour into moulds and place into the fridge to set & enjoy x
I am normally pretty basic when it comes to skincare but I have started to experiment with different DIY recipes along the way. My workplace decided to become a little toxic due to some new furniture and my skin wasn’t happy for a while so I experimented with upping my skincare routine.
I came across this beautiful skin toner recipe and have tweaked it a little. I use 100% pure dōTERRA essential oils. This is the secret ingredient, if it’s not 100% pure then ditch it. Non-pure essential oils use fillers and synthetic ingredients to fill the bottle and it’s not great for you skin. If you would like to get your hands on some beautiful, 100% pure essential oils from a beautifully sustainable and conscious company then click here.
1/2 tsp Vitamin E oil
5 drops Geranium EO
5 drops Frankincense EO
5 drops Cedarwood EO
Fill the bottle with Witch Hazel (reduces inflammation, decreases oil and redness, minimise appearance of pores)
(If you have the dōTERRA Home Essentials Kit you can use Lavender & Frankincense, then when you want to upgrade your oils to next level add Geranium and Cedarwood to your cart)
Combine all ingredients in a 100- 120ml bottle and there you have it.
Nothing else, no nasties, no parabens, no toxic fragrances, just pure beautiful ingredients to put on your skin.
Let us know how you go and share on our social media page, Love.Oil.Collective.
Most anti-aging face serums are actually based on the constituents of plants. The two key plants that are in most anti-aging serums are Frankincense and Lavender. So in typical DIY style we have created you a beautiful face serum that will cost you $15 instead of the $100 in the store. And it is so beautiful on the skin, whether you have dry or oily skin. These essential oils are beautifully hydrating and help to repair the skin from the outside.
100ml glass amber pump bottle
16 drops of Frankincense
16 drops of Lavender
16 drops of Geranium
40ml organic cold pressed rose hip
40ml organic jojoba oil
Combine all ingredients and use daily. x
This is a super simple and easy way to reduce your plastic and reduce your toxic load. It lathers up so well and you can change up the scent every other month. So good!!
- 2 Tbsp Vegetable Glycerin (You can get it here or any online shop)
- 1/2 cup Castille Soap (I use Dr Bronners)
- 3 Tbsp Fractionated Coconut oil (doTERRA)
- 20 drops of your favourite doTERRA essential oil
- 500ml foaming pump bottle (I get them here)
- Combine ingredients and fill with distilled water.
- Citrus Bliss, Peppermint, Grapefruit, Lavender Peace and Wild Orange are all beautiful options, or you could blend your own fragrance from a few oils. x
doTERRA essential oil is a winning formula in this 3pm slump saviour!
I have had so many people ask for this recipe so I thought I would finally upload it.
It’s so easy, and is always a winner from health conscious to oblivious people alike.
1/2 cup almond/sunflower meal
2 Tbsp coconut oil
1/3 cup cacao
1/3 cup desiccated coconut
1 Tbsp chia
6 drops doTERRA wild orange essential oil
Pinch of salt
1. Mill the almonds/sunflowers first
2. Add all other ingredients and mill until you have the right consistency.
3. Roll into balls and cover with coconut
4. Place in fridge or freezer
5. Enjoy xo
This sweet vegan snack is a winner for those 3pm cravings!
OMG, I actually can’t believe this worked out! Since not being able to eat eggs I have to experiment and change the way I have been eating for the last 30 years! This sweet snack is so delicious and filling and it doesn’t take long to whip up. Enjoy xo
8 Medjool dates, chopped
3 Tbsp rice malt syrup/maple syrup
3 Tbsp coconut oil, melted
1 tsp bicarbonate soda
2 cups of sunflower seed meal/almond meal
1 tsp mixed spice
1 chia egg (1 Tbsp chia meal + 3 Tbsp filtered water)
- Mix up the chia egg and allow to sit for 5 minutes
- Preheat oven to 160 degrees fan forced (180 degrees normal)
- Line a baking tray with parchment paper
- Place date, sweetener, coconut oil and 1 cup of filtered water into a large saucepan.
- Bring to the boil, then simmer for 3 minutes
- Remove pan from heat and immediately add the bicarbonate of soda, the mixture will froth up. Allow to cool.
- Add all other ingredients to the mixture and stir to combine
- Pour the mixture into the baking tray and cook in the oven for 65 minutes, or until the skewer comes out clean
- Let it cool in the tray and then slice to serve.
- Enjoy xo
These muffins are a great snack for an afternoon tea or to fill a hole after a training session. They are nut-free, egg free, gluten free and Dairy free! Then what do they have in them you ask?????
These muffins are loaded with omega 3’s and magnesium from sunflower seeds and flaxseeds, antioxidants from the raspberries, healthy fats from the coconut milk, fiber from the psyllium husks, loads of vitamins and minerals in the zucchini and protein in the quinoa flakes! Nutrient dense power houses in this recipe and it tastes amazing! Give it a go and let me know how it goes, I know you will be pleasantly suprised! Enjoy xo
2 cups of sunflower seed meal
1.5 cups of quinoa flakes
2 Tbsp of flaxseed meal
2 Tbsp of psyllium husks
2 tsp of baking powder
1 tsp of vanilla powder
2 cups of grated zucchini
1.5 cups of coconut milk
1/2 cup of cold-pressed EVOO
1 tsp apple cider vinegar
1/4 cup of rice malt syrup/ maple syrup
1 cup of raspberries
- Preheat oven to 180 degrees fan-forced
- Add all the dry ingredients to a large mixing bowl and stir to combine
- Add the raspberries and zucchini and mix through until well combined.
- Add all the wet ingredients to the well in the middle of the dry ingredients and mix well.
- Allow to sit for 5 minutes to allow the liquid to be soaked up.
- Grease muffin tin or use muffin cases and evenly fill with the mixture.
- Add a raspberry to the top of each muffin for presentation and then place in the oven.
- Cook for 55 minutes until they feel firm on top.
- Allow to cool and then enjoy xo
- They also freeze beautifully.
This breakfast starts the day off right!!
Since not being able to eat eggs I have been experimenting with different ways of getting a nutrient dense breakfast into my day. I find breakfast is a great way to balance my blood sugar levels and set me up for a productive day and to avoid those slumps where I reach for snacks to pick me up.
Balancing your breakfast to avoid those nasty hunger hormones is vital and as I have said previously it is important to have a mix of protein, healthy fats, fiber, greens and some antioxidants.
This green chia pudding ticks all the right boxes as we have the power house chia seeds as the base, psyllium husks for the fiber, MCT/brain octaine oil and coconut milk for the healthy fat, greens and berries for the antioxidant. This breakfast fills me up and keeps me full for long periods of time as it is low GI. This means it takes longer for the nutrients to be turned into glucose in the blood, this means a slower spike in blood sugar and a slower release of insulin. Great for your hormones!!
The other great thing about this breakfast is you can make it the night before and then team it with my turmeric granola for a nutrient dense breaky. Enjoy xo
1 cup coconut milk (you could use any milk)
3 Tbsp of chia seeds
1 tsp vanilla extract
1/2 – 1 cup of cooked greens
1/4 cup of berries
1 Tbsp psyllium husk
1 Tbsp brain octaine/MCT oil
1 Tbsp cacao nibs
1 Tbsp coconut flakes
- Place psyllium husks, coconut milk, greens, MCT oil, vanilla extract in a high powered blender and blend until smooth.
- Place the chia seeds into a glass/jar
- Pour the blended mix into the glass/jar and add all other ingredients. Stir to combine.
- Place in the fridge covered for at least an hour or overnight.
- Add some Turmeric granola in the morning and Enjoy!
An anti-inflammatory hit to boost energy.
For me breakfast needs to be a balance of protein, fiber, good fats, greens and some antioxidants from fruits. This combination helps to turn off all the hunger hormones and stop you from reaching for a snack around 10am.
I have been playing around with granola recipes for a while and I have finally found a combination that works for me and it is based on the famous Turmeric latte. The flaour combination is the same and you get that anti-inflammatory hit first thing in the morning. The awesome flavours are combined with protein, fiber and good fats to get you through the morning.
This is a recipe that you can chop and change depending on what you have in the cupboard and what your preferences are. Chopped nuts is a fantastic substitute or activated buckini’s, puffed buckwheat or quinoa. However you choose this flavour combination is the best so go and experiment with what you have.
I team this with my Green Chia Pudding or just have it with Coyo coconut yoghurt. I am hopeful you like this as much as me, it is so easy and quick to whip up for the week.
1 cup of coconut flakes
1/2 cup of pepitas
1/2 cup sunflower seeds
1/2 cup cacao nibs
1/4 cup hemp seeds
3 Tbsp teff
1 Tbsp turmeric
1 Tbsp cinnamon
1 tsp ground ginger
1 Tbsp maple syrup
2 Tbsp melted coconut oil
- Turn the oven on to 160 degrees fan forced (180 degrees normal oven)
- Melt the coconut oil
- I place all my ingredients in the dish I will cook it in to save on washing up but you could put it all in a bowl for ease of mixing.
- Mix together
- Place in the oven for 10 minutes stirring occasionally
- Allow to cool and then place in an airtight container.
- Enjoy xo