Tuesday, 30 December 2014

Peanut Butter Chocolate Oats


50g GF Oats
1 cup water
1 tblspn natural peanut butter
30g chocolate protein powder


Add oats to water and cook for 2 minutes in the microwave
When oats are done, add peanut butter and protein powder and mix well

Tuesday, 23 December 2014

What is the difference between Biodynamic and Organic?

The use of the term ‘organic’ is regulated by the U.S. government while the term ‘sustainable and ‘biodynamic have no legal definitions. Wine bottles have two types of organic listings. Organically grown and certified grapes without any synthetic additives can be used. These ‘organic wines are made without adding any sulfites and are made from organically grown grapes.

Biodynamic farming like organic farming is similar. I biodynamic the farming is done considering the vineyard as a ecosystem also accounting astrological and lunar cycle influences. Biodynamic means that the winemaker did not manipulate the wine with yeast additions or acidity adjustments. It is made from biodynamical grapes.
Sustainability refers to economically viable and socially responsible range of practices which are not ecologically sound. (Sustainable farmers have the flexibility to choose on what works best for their farms, may also focus on energy and water conservation, use of renewable sources and may farm organically or biodynamic). Many regional industry associations and third party agencies are working on developing clear standards and sustainability certification.

By definition biodynamic is organic but involves biodiversity embracing a holistic view of nature and strangest of all-astronomy. Growing, harvesting and even consuming is in accordance with the lunar cycle.

Organic agriculture combines tradition, innovation and science benefiting the environment and promoting fair relationships and good quality of life for all involved.

Biodynamic farming considers the farm as a single ‘organism’ with greater focus on astrological cycles.

Similarities between organic and biodynamic farms
Both organic and biodynamic farms grow their food without the use of pesticides, herbicides or genetically modified organisms (GMOs). As a result, both practices produce significantly healthier food and produce. At the foundation of both practices is also a respect for ecological processes and the environment; they rely, for example, on natural remedies to combat insects and disease. In the end, both practices are respectful of the environment, the food and the people who consume it.





Tuesday, 16 December 2014

Turkey Stuffing using GF Oats

1½ cups of ground Gloriously Free Uncontaminated Oats
2 rashes of bacon finely chopped
2 shallots or 1 onion
6 sliced mushrooms
1 diced zucchini
1 handful of sliced spinach or Kale
1 red capsicum
1 clove of garlic
Handful of pinenuts
Herbs of choice – I used Mexican tarragon but parsley or rosemary would be lovely
Seasoning to taste

Fry off bacon in some olive oil.  Add in shallots, mushrooms & garlic.  Sautés for a couple of minutes, then add in the other vegetables, the pine nuts and the seasoning.
Lastly fold through the ground oats to bind everything together.  Let the mixture cool then stuff that turkey.

Delicious. xx

Wednesday, 3 December 2014

Why you need to avoid Toxic Wheat

It’s alarming enough that crops are genetically modified to resist hefty doses of the pesticide Roundup, applied several times during the growing season. What’s worse, conventional wheat farmers are misusing the weed killer in a manner never intended, presenting another grave health risk to consumers. 
Farmers are drenching their wheat fields with glyphosate, the main ingredient in Roundup, just days before harvest. This practice, called desiccation, is increasingly being used to speed up the drying process and thereby increase profits.  What’s more, desiccation from Roundup is not an approved use of the product by food regulatory agencies. In fact, it’s banned in some countries.
When the pesticide is misused in this manner, it is particularly toxic to consumers because large amounts of the chemical remain on the wheat seed after harvest. As a result, high levels of glyphosate residue end up in wheat products. The harmful effects on consumers’ health are numerous and widespread. This leads scientists to doubt that gluten in wheat is causing the recent rise in wheat allergies and gluten intolerance. Instead, they say it may be the powerful weed killer glyphosate.
According to new research, wheat products contaminated with glyphosate can trigger gluten allergies. A study conducted by MIT scientist Dr. Stephanie Seneff and Anthony Samsel explains that the pesticide works by disrupting the shikimate pathway in plants, preventing them from creating essential amino acids. As a result the plants die. 
Similarly, beneficial bacteria in the human gut have a shikimate pathway. So the weed killer interrupts the critical role normal gut bacteria play in the digestive process and consequently, the immune system. Specifically, glyphosate is a chelator. In other words, it acts as a binding agent that immobilizes nutrients and minerals, so the body is unable to use them. Over time this causes nutritional deficiencies.
The pesticide also causes systemic toxicity.  For example, glyphosate sprayed on plants just prior to harvest has been known to cause kidney damage. Sri Lanka and El Salvador recently banned the practice because agriculture workers who harvested sugarcane were getting ill and dying from kidney failure.  Glyphosate is now being linked to gluten intolerance, leaky gut and other gastrointestinal disorders, as well as Alzheimer’s, Crohn’s, autism other diseases that are associated with the health of the gut.
It is now more important than ever to avoid conventional wheat, which has become toxic wheat.
Dr. Don Huber: GMOs and Glyphosate and Their Threat to Humanity – Food Integrity Now – Carol Grieve, April 8, 2014
Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance – Interdiscip Toxicol. 2013; Vol. 6 (4): 159–184. Anthony Samsel and Stephanie Seneff, 12 November 2013
Mysterious Kidney Disease Slays Farmworkers In Central America – National Public Radio – Jason Beaubien, April 30, 2014
Glyphosate Herbicide Sales Boom Powers Global Biotech Industry – Sustainable Pulse –  Aug 21 2014
 See more at: HealthImpactNews.com

Tuesday, 18 November 2014

Is it Gluten Free?

A Basic Diet Guide for people following a gluten free diet

Getting the gluten-free diet right is easy when you know the ground rules. Follow the guidelines below and you will be on your way to a happy, healthy gluten-free life.
This material is not intended to provide medical advice, which should be obtained directly from a physician.
Foods made from grains (and grain-like plants) that do not contain harmful gluten, including: Corn in all forms (corn flour, corn meal, grits,etc.). Rice in all forms (white, brown, basmati and enriched rice). Also amaranth, buckwheat (kasha), Montina, millet, quinoa, teff, sorghum and soy.  We are of course putting uncontaminated oats onto this list that has been tested with NO traces of gluten.

The following ingredients:
Annatto, glucose syrup, lecithin, maltodextrin (even when it is made from wheat), oat gum, plain spices, silicon dioxide, starch, food starch and vinegar (only malt vinegar might contain gluten). Also citric, lactic and malic acids as well as sucrose, dextrose and lactose; and these baking products: arrowroot, cornstarch, guar and xanthan gums, tapioca four or starch, potato starch flour and potato starch, vanilla.

The following foods:
Milk, butter, margarine, real cheese, plain yogurt and vegetable oils including canola. Plain fruits, vegetables, (fresh, frozen and canned), meat, seafood, eggs, nuts, beans and legumes and flours made from them.
Distilled vinegar is gluten free. (See malt vinegar under NO below).
Distilled alcoholic beverages are gluten free because distillation effectively removes gluten from wheat. They are not gluten free if gluten-containing ingredients are added after distillation, but this rarely, if ever, happens.
Mono and diglycerides are fats and are gluten free.
Spices are gluten free. If there is no ingredient list on the container, it contains only the pure spice noted on the label.

Wheat in all forms including spelt, kamut, triticale (a combination of wheat and rye), durum, einkorn, farina, semolina, cake flour, matzo (or matzah) and couscous.

Ingredients with "wheat" in the name including wheat starch, modified wheat starch, hydrolyzed wheat protein and pregelatinized wheat protein. Buckwheat, which is gluten free, is an exception.
Barley and malt, which is usually made from barley, malt syrup, malt extract, malt flavouring and malt vinegar.

Breaded or floured meat, poultry, seafood and vegetables. Also meat, poultry and vegetables when they have a sauce or marinade that contain gluten, such as soy and teriyaki sauces.

Licorice, imitation crab meat, beer, most is fermented from barley. (Specialty gluten-free beer is available from several companies.)
Dextrin can be made from wheat, which would be noted on the label, and would not be gluten free.

Flavourings are usually gluten free, but in rare instances can contain wheat or barley. By law, wheat would have to be labelled. Barley is usually called malt flavouring. In extremely rare instances, neither barley nor malt is specified in flavouring.
Modified food starch is gluten free, except when wheat is noted on the label, either as "modified wheat starch," modified starch (wheat) or if the Contains statement at the end of the ingredients list includes wheat.

Oats used to be considered unsafe, but recent research has shown that a moderate amount of special pure oats is safe for most coeliacs. Several companies produce oats specifically for the GF market. They are labelled gluten free.
Pharmaceuticals can contain gluten, although most are gluten free. Check with the pharmaceutical company, especially if you take the medication on a continuing basis.

Processed cheese (spray cheese, for example) may contain gluten. Real cheese is gluten free.
Seasonings and seasoning mixes could contain gluten. Wheat will be noted on the label as required by law.

Soy Sauce is usually fermented from wheat. However, some brands don't include wheat and are gluten free.
Read the label to be sure.
Special Cases
Caramel colour is almost always made from corn, but it can be made from malt syrup. However, in more than 10 years, we have not been able to find a single instance of a caramel colour produced this way. Companies in North America say they use corn. You can consider caramel colour GF.

Hydrolyzed vegetable protein is a phrase that under federal regulation should not be used on a food label. Food processors have to identify the "vegetable." So you might read "hydrolyzed wheat protein," which would not be gluten free, or "hydrolyzed soy protein," which is gluten free.

Chewy Caramel Bars

Chewy Caramel Bars

1 cup rolled oats
16 medjool dates, seeds removed
½ cup roasted almond butter*
½ tspn concentrated natural vanilla extract
pinch of salt


Preheat oven to 175°C or 350°F
Grease and line a loaf tin with baking paper.  (the tin we used Is 19.5cm x 9.5cm)
Place the ingredients into your food processor in the order listed above.  Pulse at a high speed until the mixture is well combined and the dates and oats have broken down.
Press the mixture firmly into your prepared tin
Bake for 15 minutes
Allow to cool in the tin for 15 minutes before gently moving to a cooling rack
Cool for a further 15 minutes prior to cutting
Serve.  Eat.  Enjoy.

*Almond butter is readily available in the health food section of the supermarket or health food stores.  You can also make your own.  You can substitute the almond butter with hulled tahini to make these nut free.

Recipe sourced from: www.wholefoodsimply.com

Tuesday, 4 November 2014

Anzac Biscuit Slice


1 cup of Gluten Free Self Raising Flour
1 cup of coconut
1 cup of brown sugar
1 cup of GF Uncontaminated Oats
80g Butter (Nuttelex for Dairy Free option)
2 tablespoon of syrup
2-3 tablespoons of hot water


Place all the dry ingredients together.

Place the butter and syrup in the microwave for 1 minute. Add this to the dry ingredients.

Add hot water 1 tablespoon at a time until the mixture just binds together.

Press into a prepared tray.

Bake in the oven at about 160oC for 10-12 minutes or until well browned.

Leave on the tray until they cool. If they are still too soft place back into a warm oven for 15 minutes and they will dry out.

Nutty Choc Granola Recipe


1 cup GF oats
1 cup walnuts
1 cup macadamias and/or hazelnuts
1 cup desiccated coconut
1/2 almonds
1/2 cup buckinis
1/4 cup raw pepitas
1/4 cranberries
1/4 cup goji berries
1/2 cup raw cacao powder
2 teaspoons cinnamon
1 tablespoon vanilla powder
1/2 cup coconut oil
1/2 cup rice malt syrup or raw honey
1/4 cup coconut flower nectar (I highly prefer Coconut Magic Coconut Nectar)


Preheat your oven to 180 degrees fan-forced.

Place all the nuts, seeds, berries and powders into a food processor and pulse until mixed and roughly chopped. Pour into a large bowl and set aside.

Heat the coconut oil, syrup or honey and Coconut Nectar into a small saucepan to melt and blend through.

Pour the melted syrup into the centre of the bowl and stir through the dry mixture until sticky and well combined.

Scoop out the granola onto a large baking tray that’s lined with baking paper and spread evenly across.

Place into the oven and bake for approximately 10 minutes.

Once the granola is removed from the oven leave it sit to cool. It will become crunchy and crisp!

Store in a glass jar in either the fridge or pantry.


Order your Gloriously Free Uncontaminated Oats here...

Monday, 20 October 2014

Oatmeal Waffles


½ cups Gluten Free Flour
1 cup GF Oats
1 Tblspn baking powder
½ tspn cinnamon
¼ tspn salt
2 eggs slightly beaten
1 ½ cups milk
6 tblspns butter
2 tblspns brown sugar


In a large mixing bowl, stir together dry ingredients. In a separate bowl, mix eggs, milk, butter and brown sugar.  Add to dry ingredients and stir until completely blended.

Bake in a lightly greased waffle iron until golden brown

Serve with either butter and maple syrup or fresh fruit and yoghurt.

Makes approx.. 12 4” square waffles

Recipe sourced from GF Harvest

Buy Gloriously Free Uncontaminated Oats here....

What can I do to make you feel better about our oats?

Research shows that pure, uncontaminated oats in moderation (1/2 cup dry daily) are safe for most persons with coeliac disease. Oats add soluble fibre and nutrients to the diet that are otherwise lacking or have limited availability.
Some persons using oats may notice increased abdominal discomfort, gas and stool changes. This may be due to the increased fibre from oats. Introducing oats slowly may decrease this discomfort.
Rarely, some persons with coeliac disease may have a hypersensitivity to oats.
In fact an excerpt from the Coeliac Society of Australia’s Position on Oats statement (2012) states:
Limited clinical studies have shown that as many as 4 in 5 with coeliac disease can tolerate uncontaminated oats in small quantities without causing symptoms or damage to the small intestine, but this statistic does translate into 1 in 5 (20%) will still react to uncontaminated oats. Since there is no simple test to determine who falls within this 20% of reactivity, it has been recommended by leading researchers and gastroenterologists that oats should not be included within the gluten free diet.
It is recommended that should an individual wish to consume oats as part of the gluten free diet, a biopsy prior to and 3 months during regular oat consumption be done to determine its safety on the individual.
There is insufficient research to suggest this is related to a gluten-like reaction, or an allergic reaction.
The GIG Medical Advisory Board suggests you work closely with your health care team before adding oats, and that you have your antibody levels reviewed periodically.
This position has been approved by the GIG Medical Advisory Board. July 2008.


Order your Gloriously Free Uncontaminated Oats here...

Monday, 13 October 2014

Anti Inflammatory Diet Food List

Meat Fish Poultry Legumes
Chicken, turkey, lambs, all legumes, including soy, dried peas and lentils, cold water fish like salmon, tuna
Beef, pork, veal, cold cuts, eggs, processed meat, shellfish
Dairy products
Milk substitutes like rice milk, nut milks and soy beverages
Milk, yoghurt, cheese, cream, ice cream, cottage cheese, lactose products or whey
GRAINS Bread and Cereal
Any product made from whole grain, rice, buck wheat, millet, potato flour, quinoa, tapioca, arrowroot
All products made from wheat, oats, spelt, kamut, rye, barley. All corn, corn meal, corn chips
Vegetarian soups, vegetable based broths.
Canned or creamed soups
Most vegetables, preferably fresh, frozen or freshly juiced
Canned or processed vegetables, potatoes, tomatoes, eggplant, capsicum
Pure water, ginger water, fresh fruit or vegetable juices,
Coffee, tea, alcoholic beverages, soft drinks, sweetened beverages.
Unsweetened fresh, frozen or water packed canned fruits
Fruit drinks, oranges, grapefruit, dried fruits
Fats Oils Nuts
Cold expeller, pressed flax, olive and walnut oil, cook with sesame or olive oil. Seeds- sesame, sunflower, flax and pumpkin,
Nuts- walnuts, pecan cashews, almonds
Margarine, shortening, un clarified butter, refined oils, peanuts, commercial salads and spreads
Yeast free foods, all fresh vegetables, nuts and seeds, low carbohydrate fruits, all non gluten grains and their yeast free pastas
All packed and processed foods, refined sugars, commercially prepared condiments, peanuts vinegar

To find out what foods are making you sick and causing your inflammation, we suggest you look at taking one of our Hair Test 500 Food Intolerance Test

No Appointments necessary, easy and accurate.

What are Wheat Free Ingredients?

Wheat flour contains the gluten protein called Gliadin that strengthens and binds dough in baking. As a result, when you are baking with wheat free flours you need to source alternative binding agents.

Wheat free recipes use a whole variety of flour substitutes or a blend of flours that are usually carefully formulated to get the best possible results, taking into account the problems associated with lack of wheat gluten, therefore straight substitution can often end in disaster.

We have listed some flours alternatives to wheat flour. It is important to be aware though, that there is no exact substitute for wheat flour, and recipes made with wheat free alternative flours will be different from those containing wheat.
Any of the following flours are safe to be used in a wheat free diet
·         Amaranth flour 
·         Arrowroot flour
·         Barley flour 
·         Brown Rice  
·         Buckwheat Flour 
·         Chick Pea Flour
·         Corn Flour 
·         Corn Meal 
·         Maize Flour 
·         Potato Flour
·         Potato Starch Flour 
·         Quinoa Flour 
·         Rye Flour 
·         Sorghum Flour
·         Soya Flour
·         Spelt Flour
·         Tapioca Flour
·         Teff Flour
·         White Rice Flour


What you have access to here is one of the most innovative systems of health care that has ever
been developed.   This test does not compare with any other test, hair or otherwise. It is a completely different approach as we are testing at a much deeper level.

By feeding the body in line with the Bio-compatibility test results we are enhancing cellular function.  Correct cellular function leads to good organ function. Good organ function leads to good immunity and elimination, NATURALLY.

In most cases a Naturopath would test for allergies, organ function, heavy metals, toxicity, parasites etc etc as all of these things can compromise good health. By feeding the body only compatible foods we are getting closer to the cause of symptoms what we call the Point of Creation of the disease. The term disease really means that cells are in a state of dis-ease.

By using this test and repair system we are giving the body the tools it needs to help return cells to a state of ease so they can function better.

If we focus therapies to correct one area without considering all the systems in the body it is like patching up one weak link in a chain. Sure we will achieve symptom relief but the damage will appear  somewhere else in the body. This is what we call REBOUND. It makes much more sense to start the repair process at cellular level and allow the body to repair all the weak links in the chain.

The Naturopathic model has always focused on finding the cause and starting therapy from that level.   Problem is, cellular function and damage usually starts well below symptom level and it can be very difficult at times to locate this starting point. By feeding the body in this manner we are stimulating the body’s natural ability to locate the starting point and repair from that point in the correct order for that person. For example a client may present with one major symptom and several other symptoms.  In some cases the major symptom disappears first. In other cases the major symptom may be the last to disappear. This is because we are all individuals and therefore the repair process will be individual.

Often using medications in one area to relieve symptoms only pushes the problem into another area.   Sometimes it is necessary to do both. I.e. use medications and supplements to relieve symptoms while we work on the deeper levels of repair.

Bio-compatibility testing forms a strong platform which will support your existing therapies to gain the most benefit for your clients.

Dennis Hodges ND
Order your Hair Test Intolerance Kit Today!

Thursday, 9 October 2014

Gluten Free Labelling Laws in Australia

FSANZ’s is our labeling governing body and their role is to protect the health and safety of people in
Australia and New Zealand through the maintenance of a safe food supply.  FSANZ is a partnership between ten Governments: the Commonwealth; Australian States and Territories; and New Zealand.  It is a statutory authority under Commonwealth law and is an independent, expert body.

FSANZ is responsible for developing, varying and reviewing standards and for developing codes of conduct with industry for food available in Australia and New Zealand covering labelling, composition and contaminants.  In Australia, FSANZ also develops food standards for food safety, maximum residue limits, primary production and processing, and a range of other functions including the coordination of national food surveillance and recall systems, conducting research and assessing policies about imported food.

Australia and New Zealand have the toughest labelling laws in the world; these have been set by the Australia New Zealand Food Standard's Code. This gives a great deal of confidence with choosing food for people with coeliac disease in Australia. The Australia New Zealand Food Standards Code requires the following:

  • Foods labelled as “gluten free” must not contain any detectable gluten; and no oats or their products; or cereals containing gluten that have used malt or their products.
  • Ingredients derived from gluten containing grains must be declared on the food label, however small the amount.
  • Foods labelled as “low gluten” must contain less than 200 parts per million of gluten.
  • Australia does not have a very large range of low gluten foods and be aware low gluten foods are not recommended for a gluten free diet.

This new code of labelling applies to all food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand.

A great tool for all coeliacs is the Coeliac Australia association. The Coeliac Australia association has endorsed many products after these products have been tested to prove they contain no detectable gluten. The crossed grain logo is recognised worldwide as a symbol for gluten free.

Let’s now look at how to understand food labels:

 1.    Products Marked Gluten Free
The easiest way to work out if gluten is NOT contained in a product is to look for products marked Gluten Free on the product label. If a product is marked “Gluten Free” it does not contain any detectable gluten. You do not need to look at the ingredients list, the gluten free statement overrides the ingredients list. This is the easiest way for a newly diagnosed Coeliac or for someone catering for a Coeliac and doesn't really know what to cook.

For a product to be labeled gluten free, it must have been independently tested and have a certificate identifying that it is less than 3ppm. If a product is labelled gluten free, you do not need to look at the ingredient list. The fact that it mentions wheat, is irrelevant. The “gluten free” statement overrides everything else. It is hard at first to believe it can be gluten free when the ingredients state 'wheat' but you must trust the rule. To be labelled 'gluten free' it does not contain any detectable gluten.

 2.    Gluten Free by Ingredients
You can read the ingredient list to determine if a product is classified Gluten free, that is, it contains no detectable gluten. Once you start taking notice of what ingredients are actually in the products we consume, we start to see a lot of products actually do not contain gluten. This is a bonus for someone requiring a gluten free diet.

This way takes a little practice but in time you will become confident in understanding different labels and a whole new range of products will open up to you. Soon you will have a new list of favourites which will allow you to make new recipes. Foods that are not marked gluten free but are gluten free by ingredients are often a lot cheaper. So, not only do you get to eat a larger range of food, you also get to save money.

 3.    Foods that are naturally Gluten Free
 These include a large variety of foods such as:
  • Fats and oils
  • Milk (except flavoured milk – you need to check the ingredient list)
  • Eggs
  • Nuts
  • Legumes and seeds
  • Fresh fruit and vegetables
  • Unprocessed meat (beef, lamb and pork), poultry and fish - cold meat bought from a delicatessen MAY contain gluten. Ask the shop assistant and check the ingredient list.
  • Rice
  • Corn (maize)
  • Sago
  • Soy
  • Tapioca
  • Buckwheat
  • Millet
  • Amaranth
  • Sorghum
  • Quinoa
  • Arrowroot

(1)  the prohibition of gluten free claims on foods is extended such that the criteria for making a   gluten free claim includes no detectable gluten; and no oats or their products; or no cereals containing gluten that have been malted or their products