glutenfreelissy.com

With the weather cooling down it’s time to warm up with soups. And without wanting to lose the crunch and nutrition of a summer salad I think I’ve found the perfect thing. And it’s delicious I’ve made it three times this week already. The beauty of this recipe is you don’t have much cleaning up to do because the soup is made in the bowl it’s served in.

So step one is to choose a good-sized noodle bowl. If you don’t have any it’s worth investing in one as you will want to make this soup often. Check out an asian grocer for a good range.

Step two is to break off the required rice noodles to fill the bottom of your bowl. This can be done by twisting the noodle stick until they break. Bean thread vermicelli can also be used, though you will get a slightly different texture.

Then add two flat teaspoons of Massel gluten free stock powder per bowl.

And a teaspoon of this amazing garlic from The Food Company.

Next fry up some onions and once browned put to the side.

Now add thinly sliced seasonal vegies. Carrot, snowpeas, cabbage, red capsicum and mushrooms. Put them into the bowl without cooking.

Now top ingredients with boiling water and put a plate over the top of the bowl to allow your vegies and noodles to soften. In about five minutes your soup is ready.

Pre-soaked shitake mushrooms and ready made tofu can also be added.

Add fried onions and chopped fresh herbs (coriander is nice) to the top and serve with chilli to taste. You can also add some garlic oil that you might like to prepare prior, but it’s not essential.

So fresh and healthy. I’m really into this soup.

Note: this recipe can be made for one or fifty (if you have enough bowls) so if you have more people just add more bowls and start layering them up with veggies. The amount you have is up to you, but I wouldn’t fill the bowl too high.

Add a squeeze of lemon juice at the end too.

What could be better after a hike up Mount Coolum than this energy packed lunch from Raw Energy?

Five mexican bean gluten free pattie on gluten free toast with an acai berry smoothie. Yum!

Two great all natural highs! The view from Mt Coolum is amazing.

Ultra hip is Sourced Grocer at Tenerrife on Florence St where I breakfasted on this divine quinoa muesli and lots of vitamin D out on their deck at the front. A perfect start to the weekend.

Check it out! Yum yum.

They’ve also got a range of jams and pickles. So I brought home a lime and chilli pickle to have with pappadums. Yum.

They didn’t have any gluten free bread but our really lovely server said they would for next time! Yay.

Didn’t have time to make my own this year. But returned home to find a houseguest had left two packets in the freezer. They were really nice. And smelt amazing warming in the oven. Only complaint. Too small!!

Over Easter two of our dear friends came over to visit from the UK bearing wonderful gluten free gifts. I am really impressed with the range of gluten free foods they have in the UK now.

Hanging out in beautiful Sydney at the moment with friends from overseas. We’ve had an amazing couple of days of gorgeous sunshine and moonlit nights.

I’ve also discovered a new favourite food. Bibimbab.

These are amazing little treats to give you a burst of all natural brain energy. Instead of carob powder you can use cocoa powder. And you can roll them in cocoa for a really decadently chocoloate flavour. I can’t get enough of them.

Lots of cheery voters out this morning including one fellow who wanted to vote for these cuties!

Can’t call this meal fully vegan due to the dairy protein cassein in the soy cheese. That’s apparently what is making it stretch. Thanks to my twitter friend Matthew for the education.

Got a favourite soy cheese? Apparently some are better than others. I’m still in the experimental stage.

There are some things in life I am deeply grateful for. My family, the country I live in and the fact that when I went to Italy in 2006 I didn’t know that I couldn’t eat gluten. I can’t imagine a visit to the home of bread and pizza without being able to partake. I remember the place I stayed in Rome made these incredible giant lemon iced croissants with flaked almnds for breakfast each day. Mmm. Not to mention the biscotti, amarettos and canolis. So it was with great delight that I stumbled across the gluten free range at Via Del Corso in Sydney.

Pistachio shortbread and almond crescents. Perfect with coffee.