I’ve found a wonderful gluten free bread that tastes delicious, is easy to cook and slices nicely. Even better, you can buy it at the supermarket.


Fresh out of the oven with a few slices gone for our lunch. Even Dave likes it, and he’s “Gluten Free Intolerant” supposedly!


And here’s an empty plate. Empty because I ate the chicken sandwich I’d made with the fresh-from-the oven bread before I remembered to take a photo.


Brazil nut, lentil and brown rice salad

My good friend and neighbour Aileen, told me about this recipe and it’s sooooo delish, I thought I’d share it. I’ve put my variations in brackets. I made changes to suit my needs and cupboard contents. (Again, even Dave loved it.) 

1 ½ cups cooked brown organic brown lentils OR 400g can organic brown lentils, drained

1 small red onion, finely chopped

½ cup chopped brazil nuts (I used a mixture of activated nuts, see Sarah Wilson’s blog)

2 cups cooked brown rice

½ cup chopped raisins (I don’t use these, so I just left them out)

½ cup chopped parsley

½ cup chopped mint

2cm piece ginger, peeled and grated (I’m not into ginger, so left this out too)


Juice and finely grated rind of 1 lemon

¼ cup tamari

¼ cup olive oil OR mustard seed oil

1 tablespoon maple syrup (here I used organic Rice Malt Syrup) 

1.       Combine first eight ingredients in a bowl

2.       Combine dressing ingredients in  a screw top jar. Shake and mix through salad.

3.       Serve cold

There you go – easy peasy – ENJOY  xoxo

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