There are so many potential variations to this dish, making it both a versatile and nutritious option for a family meal and one I felt was worth sharing. This is a vegetarian recipe, but can also be free from dairy, wheat and nightshades. Basic Recipe: 1 clove of garlic 1… Continue reading »
Eating out with children when you’re on holiday can be challenging, especially when you have a child who is gluten and dairy free. As much as is possible, I do my research before hand to make sure I find us suitable places. But on this particular occasion I didn’t. We… Continue reading »
When I started to make my own gluten free bread, I thought it would be easy – just throw it all in the bread maker and let it work its magic. Boy was I wrong. What that led to was a journey to discover what worked and didn’t work. There were… Continue reading »
Sorghum is an ancient cereal grain that was first cultivated around 8,000 years ago in Southern Egypt. Grown widely in the USA, Africa and parts of Asia, Sorghum’s natural ability to tolerate drought makes it the fifth most important cereal crop in the world.
Millet is a collective term for a number of small, seeded grains of the Poaceaoe Grass family. Thought to have been cultivated from as early as 8300 BC, this drought-resistant crop is the sixth most important grain in the world. The main types of millet grown are Pearl, Foxtail, Proso… Continue reading »
Teff is a cultivated grain of the ancient grass, Fragostis tef, native to Ethiopia since around 4000BC. This hardy and versatile food source produces tiny seeds (less than a millimetre in diameter). Grown in remote parts of Ethiopia and Eritrea, Teff thrives in all climates, including both water logged soils… Continue reading »
Pasta sauces with hidden vegetables, lasagne, chilli and casseroles, the list of dishes that include that cupboard staple, the tin of plum tomatoes, is endless. These are hearty, healthy family meals too and ones that kids will actually eat. So what do you do when you can’t eat tomatoes?
Quinoa (also known as Chenopodium quinoa) is an ancient grain that was first cultivated in the Andes by the Incas. Although not actually a grain (it is related to beetroot, chard and spinach), quinoa is eaten as though it were one, hence the label of pseudo-cereal.