Free-From Heaven 2016-12

124 Pages·2016·37.028 MB·English

by  Sally FitzGerald

F
GLUTEN-FREE SUGAR-FREE DAIRY-FREE EGG-FREE VEGGIE
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NOV/DEC 2016

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0
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Win! A
gluten-free
stay for two at
One Aldwych
11110000
Gluten and dairy-free
HEALTHY white chocolate log, p32
FESTIVE
FOCUS ON CARBS
FOOD SWAPS
Do we really
need them?
Enjoy a
traditional
dairy-free
cheese board
Christmas starts here!
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4 4
Create classic cakes and bakes for all the family... 6 6
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6 6
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5 5
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2 2
TAKE CONTROL NUTRIENT-DENSE Midweek suppers 77 77
9 9
Make the most of the 3 surprising superfoods Ask the experts
FREE-FROM
HEAVEN
free-from festivities to revitalise your body Sweet treats NOV/DEC 16
PRICE £4.99
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Tip
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W E L C O M E
Free-From
Welcome FREE-FROM
H E A V E N FESTIVITIES
Learn how to avoid any
uncomfortable situations
on page 36.
Yes, yes, yes! There are only a handful (a large
handful) of days left to the 25th December and I for
one am chomping at the bit. Yes, it comes earlier
every year, yes there is more expectation heaped upon
you and yes it doesn't get any cheaper, but would you
have it any other way? Being a father of two very small
boys who do not have any clue who Santa is just yet,
the enjoyment of Christmas for me still has to come
from other sources. My favourite source is food – it's
3 SURPRISING
simply the best bit. Entertaining and being entertained is a close second.
Combine the two and you have a recipe for success! SUPERFOODS
Whether you are looking for a Christmas star-of-the-show or just a Create exceptional dishes
from unexpected produce
simple crowd pleaser, we have a selection of festive recipes throughout
on page 44.
this magazine to give you all the inspiration you need. From Christmas
puddings on page 80 to mince pies on page 24, the basics are covered, but
if you feel a little more adventurous, then why not go for a mascarpone
chocolate cake on page 26 or a splendid vegetable Wellington on page 56.
Also this month, we show you the best way to stay safe, but still indulge
in all the festivities on page 36, look at some dairy-free cheeses to tuck
into over the Christmas period on page 72, and check out three surprising
superfoods on page 44. If you are a little worried about over consumption
however, don't worry, we show you the top 10 healthy food swaps for your
Christmas dinner on page 114. Whatever your tipple, happy Christmas!
Good carbs?

Find out whether we need
Nick Gregory Editor them on page 60.
Get in touch Subscribe
Facebook Turn to page 58 to
Find us at www.facebook. take advantage of
com/FreeFromHeaven this month’s special
Free-From Heaven
Twitter
subscription
Go to www.twitter.com
offer.
and search for STAR
@Freefrommag BUY
Alternatively email
Food swaps
nick.gregory@anthem-
publishing.com
Cover image Discover 10 healthy
White chocolate yule log alternatives to your
© StockFood, The Food traditional Christmas
Media Agency dinner on page 114.
FREE-FROM NOVEMBER 3
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I N T H I S I S S U E
November/December
36
CCoonntteennttss
Discover the secrets of healthy and
nutritious free-from living
Christmas Bakes
p14
F E A T U R E S
In season .......................................................12
Sweet potato and Brussels sprouts salad
Sweet potato tagine
Free-from festivities ....................................36
Three surprising superfoods ....................44
The importance of carbs ...........................60
Win an overnight stay at One Aldwych .70
Dairy-free Christmas cheeses ..................72
Top 10 healthy Christmas food swaps 114
60
E V E R Y I S S U E
What's cooking ...............................................8
Subscribe to Free-From Heaven .................58
In the kitchen with Dominic Teague ..........71
Ask the experts ........................................120
My free-from life with Michaella Mazzoni 122
NUTRITIONAL INFORMATION
Our symbols We have adopted the nutritional Daily GDA's
criteria used by the British Food Calories 2,000 kcal
Standards Agency (FSA) who Protein 50g
GF Gluten-free defi ne the colours in its traffi c light Carbohydrates 300g
SF Sugar-free labels based on comprehensive Sugars 25g
scientifi c studies and consultations. Fat 70g
DF Dairy-free This system uses a reference value of Saturates 20g
EF Egg-free 100 grams for food products and Salt 6g
100 millilitres for drinks and classifi es
V Vegetarian levels of fat, saturated fat, sugars and
salt as low (green), medium (amber) or
high (red). We have added Protein. Low Medium High 71
4 FREE-FROM NOVEMBER
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Breakfast
p39
Bread Midweek
p117 p63
Essential
information
We use standard
UK measurements,
where 1tbsp is 15ml
and 1tsp is 5ml.
44 72 Our vegetarian
Lunchtime
recipes often include
p47 cheese. Some may contain
animal rennet, so check the
label and use a vegetarian
substitute if you prefer.
Where we use a
gluten-free, sugar-free,
dairy-free, egg-free,
or vegetarian symbol, we
recommend you check
the ingredents list
of any manufactured
products you use – even
if you use them regularly,
as manufacturers change
their recipes.
Sweet treats
p91 On the cover
p70
p60
p114
p72
114
p63
Desserts
p120
p75
p36 p44 p91
FREE-FROM NOVEMBER 5
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I N D E X
Free-From
RECIPE FINDER
H E A V E N
Anthem Publishing Ltd, Suite 6,
GF Gluten-free SF Sugar-free DF Dairy-free EF Egg-free V Vegetarian Piccadilly House, London Road, Bath BA1 6PL
Christmas Bakes Vegan Cheeses Tel [phone]
SENIOR EDITOR Sally FitzGerald
14 Christmas cake ■ ■ 72 Three-seed pine nut cheese ■ ■ ■ ■ ■ sally.fi [email protected]
16 Gingerbread house ■ ■ ■ ■ 73 Olive and rosemary cheese ■ ■ ■ ■ ■ EDITOR Nick Gregory
18 Cranberry, orange and walnut cake ■ ■ 73 Fig and walnut cheese ■ ■ ■ ■ ■ [email protected]
20 Vegan Christmas cake ■ ■ ■ 73 Vegan Parmesan ■ ■ ■ ■
Desserts CREATIVE DIRECTOR Jenny Cook
20 Wreath cake ■ ■ ■
[email protected]
22 Paleo digestive cookies ■ ■ ■ ■
22 Christmas stollen ■ ■ 76 Sugarless berry jelly ■ ■ ■ ■ ART EDITOR Martin Davies
24 Caprese chocolate cake ■ ■ ■ 76 Blackberry and coffee ice cream ■ ■ ■ ■ [email protected]
24 Mince pies ■ ■ ■ 77 Vegan chunky monkey ice cream ■ ■ ■ ■ SENIOR ADVERTISING MANAGER
26 Italian chocolate crostata ■ ■ ■ 78 Chocolate mousse tartlets ■ ■ Darren Gratton
26 Mascarpone chocolate cakes ■ ■ ■ 80 Christmas pudding ■ ■ ■ ■ ■ [email protected]
28 Pistachio & raspberry muffi ns ■ ■ 81 Chocolate & raspberry cheesecake ■ ■ ■ ■
28 Lemon and poppy seed cake ■ ■ ■ 81 Chocolate orange mousse ■ ■ ■ ■ ■ MARKETING MANAGER
30 Paleo Christmas cake ■ ■ ■ 82 Yule log ■ ■ ■ ■ ■ Verity Travers
30 Jack Frost muffi ns ■ ■ 83 Jam tart ■ ■ [email protected]
32 Gooseberry crumble cupcakes ■ ■ ■ ■ 84 Berry mousse ■ ■ ■ ■ DIGITAL EDITOR Rachel Smith
32 White chocolate yule log ■ ■ ■ 84 Raspberry fl apjack pudding ■ ■ ■ ■ [email protected]
34 Christmas fruit tarts ■ ■ ■ ■ 85 Chestnut cream souffl es ■ ■ ■
MANAGING DIRECTOR Simon Lewis
Breakfast 86 White chocolate terrine ■ ■
[email protected]
87 Cherry clafouti ■ ■ ■ ■
CHIEF EXECUTIVE Jon Bickley
Sweet treats
40 Apple yoghurt parfait ■ ■ ■ ■ [email protected]
40 Five fruit chia pudding ■ ■ ■ ■
PRINT William Gibbons & Sons Ltd
41 Watermelon & berry smoothie ■ ■ ■ ■ ■ 92 Carrot cake pancakes ■ ■ ■ ■ Tel [phone]
41 Mushroom avocado toast ■ ■ ■ ■ ■ 92 Vegan Oreo truffl es ■ ■ ■
42 Eggs Benedict ■ ■ ■ 93 Raisin, cherry and almond slice ■ ■ ■ ■ DISTRIBUTION Marketforce (UK) Ltd,
42 Matcha coconut chia pudding ■ ■ ■ ■ ■ 94 Lemon 'ricotta' biscuits ■ ■ ■ ■ ■ 5 Churchill Place, Canary Wharf, London E14
43 Gluten-free oat waffl es ■ ■ ■ 95 Black bean love truffl es ■ ■ ■ ■ 5HU Tel: [phone]
Lunchtime 95 Salted pistachio chocolate brick ■ ■ ■ ■ ■ SUBSCRIPTION ENQUIRIES
96 Matcha jelly babies ■ ■ ■ ■ anthem.subscribeonline.co.uk
96 Rainbow meringues ■ ■ ■ Call UK 0844 848 8425,
48 Nut roast ■ ■ ■ ■ ■ 97 Sweet potato scones ■ ■ ■ ■ Europe & World [phone]
49 Chickpea Buddha bowl ■ ■ ■ ■ 98 Spiced roast nuts ■ ■ ■ ■ ■ USA – Call Toll Free 800.428.3003
49 Shredded turkey salad ■ ■ ■ 98 Waffl e sticks ■ ■ ■ Calls to 0844 numbers cost 7 pence per minute plus your
50 Celeriac & artichoke soup ■ ■ ■ ■ ■ 99 Vegan chocolate truffl es ■ ■ ■ ■ phone company’s access charge.
50 Tahini roast sprouts ■ ■ ■ ■ ■ 99 Peanut butter blossom cookies ■ ■ ■
51 Paleo pork pie ■ ■ ■ 100 Gingerbread family ■ ■ ■ ■
52 Mustard fi llet of beef ■ ■ ■ ■ 101 Christmas tree biscuits ■ ■ ■ ■
52 Garlic caulifl ower mash ■ ■ ■ 101 Homemade chocolate candy ■ ■ ■
53 Orange and honey-glazed ham ■ ■ 102 Baklava ■ ■ ■ All content copyright © 2016 Anthem Publishing Ltd,
54 Cheese and onion tarts ■ ■ ■ 103 Shortbread cookies ■ ■ ■ all rights reserved. While we make every effort to ensure
55 Biryani muffi ns ■ ■ ■ ■ 104 Christmas macaroons ■ ■ ■ that the factual content of Free-From Heaven is correct we
55 Dauphinoise potatoes ■ ■ ■ ■ ■ 105 Honey biscuits ■ ■ ■ cannot take any responsibility nor be held accountable
56 Vegetable Wellington ■ ■ ■ ■ 106 Pepper nut biscuits ■ ■ ■ mfoary abney rfeacptruoadl uecrerdo,r sst oprriendt eind . aN roe tpriaervta ol fs ytshties mpu obrli craetsioolnd
Midweek 107 Jam ring biscuits ■ ■ ■ ■ ■ without the prior consent of Anthem Publishing Ltd.
108 Gingerbread houses ■ ■ ■ Anthem Publishing recognises all copyrights contained
within this issue. Where possible we acknowledge the
110 Mini Christmas puddings ■ ■ ■
64 Whole roasted branzino ■ ■ ■ ■ 111 Chocolate log cakes ■ ■ copyright hoowldneerd. F breye A-Fnrothme mH ePauvbenlis ihsi nag t.rade mark
65 Vegan fl atbread ■ ■ ■ ■ ■ 111 Christmas tree cakes ■ ■ ■
65 Indian spiced falafel ■ ■ ■ ■ ■ 112 Brandy cheesecake bites ■ ■ ■ ■ ■ Competition rules
66 Butternut squash risotto ■ ■ ■ ■ ■ Bread ruBlye se. nLtaeteri negn tar iceosm wpilel tbiteio dnis yqouua liafir eed b. oOunnlyd obny et heenster y
66 Buckwheat tortilla pizza ■ ■ ■ ■ ■ per person will be accepted. The company reserves
67 Tofu skewers ■ ■ ■ ■ ■ the right to substitute any prize with cash, or a prize
68 Dolcelatte gnocchi ■ ■ ■ 118 Olive & herb batter bread ■ ■ ■ ■ of comparable value. Competitions are open to UK
69 Riso freddo ■ ■ ■ ■ 118 Broccoli and banana bread ■ ■ ■ residents only, except employees of Anthem Publishing
119 Italian mini loaves ■ ■ ■ and any party involved in the competition or their
households. By entering a competition you give
119 Fruechtebrot bread ■ ■ ■ permission to use personal information in connection
with the competition, for promotional purposes.
6 FREE-FROM NOVEMBER
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lloovviinngg
AArree yyoouu oouurr bbuurrggeerrss,,
bites and bakes?

Share your Gosh! Moments and photos
on our Facebook & Instagram
Stores that have Goshness Nailed:
www.goshfreefrom.co.uk/storelocator
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N E W S
What's
National institution
Nov/Dec The beloved British mint,
Polo, ‘the mint with the
hole’, has a punchy new
addition to its sugar-free
cooking? family, and holey moley
it’s strong! Polo Sugar-Free
Extra Strong is a welcome
addition for those looking to
cut the sweet stuff from their
diet and we at FFrreeee--FFrroomm HHeeaavveenn
Keep up to date with all the latest HQ love it!
free-from happenings Superfood
OF THE MONTH
SPIRULINA
Spirulina is an organic ‘algae’ powder, found
naturally in ponds or certain hospitable areas of
water and is high in protein and a great source of
antioxidants, B vitamins and other nutrients. It is thought
to be one of the most nutrient-dense food sources on
the planet. It is largely made up of protein and essential
amino acids.
The high concentration of protein and iron also makes
it ideal for pregnant women, for convalescence, or for a
signifi cant boost to the immune system.
According to Authority Nutrition (www.
THE
authoritynutrition.com), Spirulina is extremely high
HOTTEST in nutrients, has powerful antioxidant and anti-
PLACE IN infl ammatory properties, it may reduce blood pressure,
TOWN it may be effective against anaemia, can improve muscle
strength and endurance and could help with blood
sugar control.
The Willow
If you can get past the idea that you are eating algae
arrives in Kingston from a pond, spirulina seems to offer all the benefi ts of
many other superfoods, plus many more.
16 The Triangle, Norbiton,
Kingston-upon-Thames,
KT1 3RT
The Willow – a new 100% gluten-
free health restaurant and
bar – has opened its doors in
Kingston-upon-Thames.
Their ethos is simple – your dinner
plate is the foundation to better health.
The Willow promotes the ethos of ‘food the morning; take the kids for a spot of
as medicine’ – locally sourced, real lunch (their new children’s menu has
food that uses cooking methods that also been added), or enjoy a refreshing
maintain nutritional integrity, alongside glass of natural wine with friends in
a bar that serves award-winning the evening. Their 100% gluten-free
draught beers (also 100% gluten- menu includes options that are dairy-
free) and ciders, organic, biodynamic free, grain-free, low carb, protein-rich,
low-sulphite wines and homemade lower sugar, Paleo and even FODMAP
infused spirits. friendly. The Willow is open seven
The Willow offers a bright and days a week.
airy space, where you can relax and
tantalise the taste buds. You can enjoy For more information visit
a direct trade coffee in their terrace in www.yourwillow.co.uk
8 FREE-FROM NOVEMBER
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Coconut
Collaborative
A new limited edition yoghurt tempts
you to ‘check your coconuts’ to help
stamp out breast cancer.
The Coconut Collaborative has
teamed up with CoppaFeel! to create
a new limited edition yoghurt in
support of the charity’s efforts to
raise awareness of breast cancer
amongst young people.
For every Strawberry Coconut
PRIZE WINNING PIE ‘JUST A STAB IN THE DARK’ Yoghurt sold, 5p will be donated to
CoppaFeel! in a bid to help young
Ar evolutionary gluten-free pie, described by Stevan said:“The pie was just a stab in the people recognise the early signs and
its inventor as ‘just a stab in the dark’, has dark. I used seasoned local pork, gluten-free symptoms of breast cancer, and
been crowned Britain’s Free-From Bakery black pudding and sweet caramelised red onion, equip them with the confi dence to
Product of the Year at the Baking Industry Awards encased in allergy-free hot water pastry. I spend a seek advice.
2016 – the industry’s equivalent of the Oscars. lot of time on development.” Each yoghurt contains a
Stevan Taylor from Crewe, owner of the Gluten “All pies are made with a feast of local CoppaFeel! guide on how to check
Free Pie Co in Cheshire, beat off stiff competition produce such as meat, cheese and cider, and breasts for signs and symptoms,
from the best of the British baking industry to our new, purpose-built bakery operates a brown including all the key signs to look
capture the award. His prize-winning delicacy was policy, so all cereals that affect coeliacs and out for.
a pork, black pudding and caramelised red onion gluten-intolerant people never, ever, enter
pie – one of a range of nine free-from pies made by our premises.” www.coconutco.co.uk
the Gluten Free Pie Co. www.glutenfreepieco.co.uk
!
n
W i A hamper filled with kids’ goodies,
as well as an exciting pack designed
with your very own meal on it!
Design and create a super- ‘Kids Competition’ in the subject
yummy, super-food dinner line. Entrants must be 16 years old
using healthy food swaps that or under. Entries must include the
are all naturally gluten, wheat and Kirsty’s logo.
dairy-free, that would complement
Kirsty’s Kid’s Kitchen range, which is
available in supermarkets nationwide.
To enter, send Kirsty’s a photo of
your creation with an ingredients list
and basic recipe, as well as a ‘super’
dish name to match! They would also
like a photo of yourself, as well as your
name, age and which part of the UK
you are from.
All details of Kirsty’s meals and
recipes can be found at www.kirstys.
co.uk/kids-meals.
TERMS AND CONDITIONS
The deadline for entries is 14th
November. Please send all entries
to [email protected], stating
GGLLUUTTEENN--FFRREEEE NNOOVVEEMMBBEERR 99
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How To Make
TENNENT’S LAUNCHES GLUTEN FREE T
OF THE MONTH
Tennent’s has launched its gluten-free Championships in 2014. Gluten Free
Make your Christmas lager, Gluten Free T to pubs, clubs, T is perfect for coeliacs, those who
bars, restaurants and Tesco stores are gluten intolerant, those who avoid
Turkey a cracker! across Scotland. gluten as a lifestyle choice and, of
The 5% abv beer is multi- course, people who are looking for a
For many people the traditional Christmas lunch is one
award winning, having picked up great tasting beer.
of the most eagerly anticipated parts of the big day. And
a prestigious silver award at the Gluten Free T has already been a
it’s easy to see why; a beautiful golden roast turkey with
2015 International Beer Challenge great success in Italy.
all the trimmings is a sight to treasure. But if you want to
and a gold medal at the World Beer www.tennents.com
make it taste as good as it looks and avoid getting into a
fl ap on Christmas morning, just follow the British Turkey
Information Service’s tips for success:
THE RIGHT CHOICE
Choose a British bird with the Quality British Turkey logo
alongside the familiar Red Tractor. This ensures high
standards in animal welfare, food safety and traceability.
Make sure you order it early to get the size you need.
GETTING THE RIGHT WEIGHT
If you are not sure what size to buy, visit www.britishturkey.
co.uk and check the size guide. And if you need a large turkey,
check your oven dimensions fi rst!
COOKING TIMES
Calculate the defrosting and cooking times well in advance so
you can allow plenty of time - some turkeys may take a few
days to fully defrost. If you are going to stuff the neck end,
you must weigh it after stuffi ng to get the correct cooking
time. Text the word ‘Turkey’ followed by the weight of your
turkey in kilos to ‘64446’ for a text back with the cooking
times and the number of people it will feed. This text service
starts on 1st December.
RESTING
Allow your cooked turkey to rest for 20-30 minutes after
cooking to keep it juicy and make it easier to carve. TV Chef
Phil Vickery shows you how best to do it on his carving web
fi lm at www.britishturkey.co.uk
RECCOMMENDED COOKING TIMES
British Turkey Recommended Cooking Times. These are the
industry’s tried and tested guide, but always test the juices
run clear to ensure it is cooked.
Under 4kg – allow 20 minutes per kg + 70 minutes. READY MEALS WITH A TASTE OF ITALY
Over 4kg – allow 20 minutes per kg + 90 minutes.
Emerging onto the UK food scene is There are four meals to choose
Weigh the turkey after stuffi ng to calculate cooking time and
Evexia Thrive, with a new range of from; Gluten Free Penne (also free-
remember oven temperatures vary. Cook at 180°C Fan/Gas
fresh fi lled and unfi lled gluten-free from dairy), Gluten Free Chickpea
Mark 5. Cover loosely with foil and remove foil for the last
pasta. It has launched into more Fusilli (also free-from dairy and
40 minutes for browning.
than 300 Sainsbury’s stores. eggs), Gluten Free Spinach and
www.britishturkey.co.uk
The meals are easy to prepare Ricotta Tortelloni and Gluten Free
Italian-style dishes for you, your Tomato and Mozzarella Tortelloni.
family and friends to enjoy in the
ccoommffoorrtt ooff yyoouurr oowwnn hhoommee.. www.evexiathrive.com
10 FREE-FROM NOVEMBER
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