BREAD – A Wheat and Gluten-Free WINNER!!

Wheat or Gluten issues disappear with this Fantastic Gluten-Free bread option. This Delightful bread is especially suitable for a grain-free or diabetic diet. It’s Super-Delicious and soft and springy. What else would you wish for from a bread alternative? Most days I prefer it over the wheat bread and I have no grain intolerances. 

This Quick and Easy Recipe is found on Cooking Pot the iPhone App. The App provides many more recipes just as Healthy and Wholesome and makes sure you don’t miss anything on that sometimes elusive shopping list. Haven’t got it? Download it here:

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So how do we get this bread onto our table? There’s no leavening and it bakes like a cake so it’s ready to slice up and gobble up much faster!

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Yummy Gluten-Free Bread with Goats Cheese and Cherry Conserve

Yummy Gluten-Free Bread with Goats Cheese and Cherry Conserve

Gluten-Free Bread


2 ½ cups salted cashews, processed to flour

3 eggs

125g natural yoghurt

125g cottage cheese

1 ½ tsp baking soda

3 tsp chia seeds

3 tsp linseeds

¼ cup sunflower oil

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  1. Preheat oven to 180C/350F.
  2. Starting with the dry, mix all ingredients together well.
  3. Bake for 50 minutes to 1 hour. Check if toothpick comes out dry.

Easy, Peasy and Delicious!! Try it today. This bread is served sliced up in the usual way with your favourite sandwich or canapé filling. If you love bread and have had a difficult time with an allergy or intolerance this is the one to try.

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Eggplant Parmigana Stack – YUMMO!!

Our Eggplant Parmigana Stack is a winner Every time! Great as a light meal featuring as the centre piece on it’s own, or an Entrée at your next dinner party! Dress it up or dress it down – it really doesn’t matter. It’s the melt in your mouth coupled with fragrant herbs and rich tomato dressing that tantalises the taste-buds!

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Eggplant Parmigana Stack - recipe found on Cooking Pot the iPhone App

Eggplant Parmigana Stack – recipe found on Cooking Pot the iPhone App

The Eggplant Parmigana Stack is best served with a crisp garden salad. For a Heartier meal add any Roast or Vegetarian Meatloaf or any variation of lentils,beans, quinoa and rice. I prefer it as a light meal with fresh crispy Greek salad.


2 medium eggplant

4 tbsp olive oil

2 cloves garlic, crushed

black cracked pepper and salt

2 tbsp fresh oregano, chopped

2 cups cheddar cheese, grated

1 ½ cup favourite pasta sauce or make your own

2 tomatoes, sliced

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  1. Slice Eggplant into discs and baste with oil mix. For the oil mix combine olive oil, garlic, salt and pepper and 2 tsp herb. Mix well. Bake in a moderate oven for 10 minutes. 180C/350F.
  2. Place 1 eggplant disc on a lined backing tray. Sprinkle with cheese, top with pasta sauce, place a smaller eggplant slice on top and sprinkle with more cheese. Place a slice of fresh sliced tomato on top. Repeat until all eggplant slices are used up. To finish sprinkle with oregano, cracked black pepper and salt.
  3. Bake in a moderate oven for 15 minutes or until cheese melts and eggplant is cooked.

Serve them hot immediately!! ENJOY!!

These are just so Quick and Easy to put together. I have tried a triple-decker and that turned out Fantastic. Let me know about a 4-layer Eggplant Parmigana Stack. I’m very interested to hear how it turned out!

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Pepita – Zinc Link Drink!!

Detoxing is NOT proving to bring out the Best in me. In fact, it brings out the worst!! To be  of calm Mind , Body and Soul I have chosen to replenish my amino acid and zinc levels with guidance from my Natural Health Practitioner.

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Pepitas - A great Source of Zinc

Pepitas – A great Source of Zinc

Every Day I enjoy a whizzed up drink. You read right: ENJOY!! It tastes great! I should be more creative here and experiment with cocoa and other fruit!! It’s also a good idea to activate the pumpkin seeds by soaking them in pure water overnight or 7 hours. They are way better for your digestive system if they are. Here’s how it goes…

Pepita Zinc Link Drink


1/3 cup pepita seeds

1/2 banana

1/2 cup whey protien mix

10 dates

2/3 cup water


1. Process all ingredients and drink within 10 minutes.

This is so Yummy. I would never have thought! It sure makes a great Breakfast or Lunch. There’s a lot of protein in there to build muscle but I guess I have a whole side of muscle to build up. Better go and get back to the exercise.

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LASAGNE: The Quick and Easy Cousin!!

I have watched and tasted Traditional Lasagne that is cooked All day. It’s true! It’s Delicious but do we have the time in today’s modern culture to cook all day? Do we cook for 20 or 30 or 40 people who just happen to be all satisfied with the same meal? It’s hard to find places where this still happens in today’s modern and fast paced world. 

Let’s have a go at a far Easier and Quicker Cousin to the traditional. For more Home-Style recipes like this which are Quick and Easy, Wholesome and simply Delicious download Cooking Pot the iPhone App here:

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Beef Lasagne - Cooking Pot's Quick and Easy Cousin

Beef Lasagne – Cooking Pot’s Quick and Easy Cousin

OK this recipe does take longer than 30 minutes but this is also an opportunity to cook more!! Refrigerate or Freeze for later as a Main Meal or divide into Lunch portions when needed. When you feel like Lasagne simply reheat, add a salad and Who-La!!

All those busy days can now be stress-free and you’ll find more pennies in your pocket as an added bonus! Please use Organic or home grown ingredients whenever possible.


Beef Lasagne


500g minced beef

1 onion, chopped

oil for cooking

375g lasagna sheets

600ml thickened cream

1 cup cheddar cheese, grated

herb finely chopped ie rosemary, oregano

salt and black pepper to taste

½ – 1 tsp ground nutmeg

550g jar favourite pasta sauce


2 tins diced tomato or 10 fresh

1 carrot, finely diced

1 large potato, finely diced

½ capsicum, finely diced

3 cloves garlic

1/3 cup tomato sauce

¼ cup sweet chilli sauce


Notes: Use extra parmezan cheese for garnishing if desired and add as many chopped veggies as you like into the beef mix. Garnish with Freshly sliced tomato.;

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  1. In a fry pan cook the onion and mince.
  2. Reduce heat and add pasta sauce and seasoning. If making your own sauce place ingredients in separate saucepan with oil and cook until soft.
  3. Place cream in a saucepan and stir with cheese salt and pepper and nutmeg. Stir and reduce a little.
  4. Place a tiny bit of meat sauce and spread in a baking tray to prevent the pasta sheets from sticking. Layer pasta sheets, meat and sauce. Sprinkle with extra cheese and herbs and bake in a moderate oven for 45 minutes or until done.

This is one recipe where I add heaps of veggies and make as much as will fit in my oven. One is always frozen and one is left in the fridge for a quick lunch. After all that lasagne I have a 2-3 month break but having said that let’s ‘step out of the box’, there are some great variations that don’t necessarily contain meat or tomato!

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Egg and Bean Salad – The Perfect Lunch

This is a Quick and Easy to make recipe. It’s satisfying, lite and crispy and you can make it as tangy as you like. Try it today and taste something simple and delicious!! 

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Egg and Bean Salad - Cooking Pot the iPhone App

Egg and Bean Salad – Cooking Pot the iPhone App


1/3 cup rocket

1/3 cup green beans

1 small tomato

80g feta, cubed

1 egg, hard boiled and quartered

1 tbsp seeded mustard

1 tbsp cold pressed nolive oil

1 tbsp balsamic vinegar



  1. In a medium sized bowl layer rocket, beans and tomato then add feta and egg.
  2. In a small jar shake together mustard, balsamic and olive oil. Pour over salad.
  3. ENJOY!!


This is such a simple salad. Healthy and satisfying. Enjoy it as a meal today!!

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Vegetarian, Vegan, Gluten-Free Gyozas – (Japanese Dumplings) … A MUST Try!!

Recipe Wednesday brings Vegetarian or Vegan or Gluten-Free Gyoza which are Japanese Dumplings. Try them Once and you’ll be hooked just like me! When living in China we had the traditional Chinese Pork Gyozas quite often for lunch or dinner… sometimes breakfast. I hope you are following my trail of thought!! Will You get Addicted?? 

The Vegetarian variety just makes them so much healthier. I now make a few different variations to mix things up. They are all deliciously Addictive and Good for you and best of all they are great to freeze. Recipes on Cooking Pot the iPhone App. Download here: 

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Vegetarian Gyoza - Recipe on Cooking Pot for iPhone

Vegetarian Gyoza – Recipe on Cooking Pot for iPhone


Vegetarian Vegan Gyoza (Japanese Dumplings)

Makes about 30 Gyozas


2 cabbage leaves, shredded

5-7 shallots

3-4 pieces of celery with leaves (to make 1 stalk)

1 bunch coriander

½ small carrot

1 packet gow gee pastry (look for Vegan or Gluten-free if preferable)

1.5cm ginger, juice and a little pulp

1 tbsp sake

1 tbsp sesame oil

3 tbsp potato starch/flour

1 ½ cups quinoa, cooked

cooking oil

1 ½ tbsp flour (Gluten-free if preferable)

200ml water


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  1. Wash and dry all veggies with a tea-towel. Process all veggies except ginger. Process coriander last.
  2. Grate ginger.
  3. In a small mixing bowl mix ginger, sake, sesame oil and potato starch to form a paste.
  4. In a large bowl combine veggie mix, potato paste and quinoa.
  5. To make dumplings: put a teaspoon amount on the pastry, use a bit a water on the edges and squeeze the pastry together.
  6. To cook the Gyoza: Mix 1 ½ tspn flour with 200ml water and set aside. Grill gyoza in a frying pan on 1 side, then turn and add the flour/water mix. Close the lid and steam on low.
  7. Once cooked remove lid until water evaporates. This leaves them crispy. Drizzle with sesame oil and place on a serving dish.
  8. Serve with Vinegar/Soy Dipping Sauce. 1 part Rice vinegar to 1 part Soy Sauce or vary proportions to taste.


There are a few steps here but it’s sure worth it! I usually make at least 90 and freeze them. Best frozen before they are cooked. They are fast to defrost and easy to cook up!

Japanese Gyozas are also Healthy, delicious, vegan, glutenfree

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YUMMY!! Raw Lemon Slice

Variations are abundant so come unstuck and let your Creativity Flow. The Beauty of Raw Cooking is in it’s simplicity and ability to change. Watch this simply Raw Lemon Slice recipe ripen with your mood. Dairy, Gluten and Sugar FREE! ENJOY!!

Raw Lemon Slice - Get Cooking Pot the iPhone App NOW!!

Raw Lemon Slice – Get Cooking Pot the iPhone App NOW!!



2 cups cashews

1 cup dates

1 tbsp coconut oil

½ salt


½ cup coconut oil

½ cup lemon juice

½ tsp turmeric

2 tbsp maple syrup (optional)

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  1. In a food processor, process all Base ingredients: nuts, dates, oil and salt until you have a slightly sticky consistency. Press into a baking tray.
  2. In a bowl hand beat all topping ingredients. Make sure the coconut oil is melted. Pour on top of the nut mixture in the tray, sprinkle with coconut if desired and refrigerate immediately.
  3. Let set at least 40 minutes. Slice and serve cold straight from the fridge.

Variations: For the base you may prefer almonds, walnuts, coconut, macadamia or a mixture. Dates can be substituted with sultanas, apricots or another sweet dried fruit of choice. You might like to add 1 tsp of ginger in the base to spice things up!

For the Topping adding lemon zest would make the slice more tart. Combining lemon with orange would sweeten it. Stevia can also be added to further sweeten the topping. The imagination can fly free here. It’s up to You!

The BEST thing about this recipe is that it takes under 10 minutes to make and will be ready for dessert after any main meal.

Cooking Pot the iPhone App has many more recipes like this one. This handy little App lets You enjoy food that is Healthy, Wholesome and so, So Delicious. You’ll think twice about denying yourself that odd dessert with recipes like This!!

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