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A Loving Spoonful - Naturally delicious gluten, dairy and sugar free vegetarian cooking

Naturopath Jacqui Bushell has created a delicious cookbook combining healthy eating and elimination diets. Over 400 creative recipes with full colour photographs, designed for quick and easy meals, snacks, desserts and dips and everything else, including chocolate.. 

This innovative, delicious and entertaining cookbook is tantalising, food alchemy! ‘A Loving Spoonful’ is warm and enticing, shining with the love and appreciation of good food.

Have you recently been told to go on a restricted diet and find the diet almost worse than the disease? Or feel that you can never eat anything delicious again? With food sensitivities becoming increasingly common, ‘what CAN I eat?’ is a common cry. Herbalist, Nutritionist, Lecturer and Reiki Teacher, Jacqui Bushell has written a much needed cookbook in answer to these questions. This simple and tasty cookbook is designed for vegetarians needing to avoid dairy, gluten and sugar. It’s rare a cookbook combines healthy eating and elimination diets with fabulous results; gluten free bread and cakes (that don’t disintegrate into crumbs), dips, soups, desserts, biscuits…... A Loving Spoonful is, quite simply, delicious!

Jacqui Bushell has been facilitating retreats and workshops over the last 15 years, fully catering to folks with sensitive digestions. Loving her food, participants kept asking for the recipes which she would keep printing out. As the list of recipes she invented became longer and longer, the photocopied pages became more and more, until it finally resulted in this cookbook.

OUT OF PRINT

Look out for ebook coming later in the year.

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What people have said:

It takes much more than a ‘cook’ to manifest such a well balanced, nutritious and delicious recipe book – Jacqui is ‘ Loving Spoonfuls’ of accomplished knowledge. Tricia Hunt

A Loving Spoonful is beautifully written and rather than feeling deprived, this cook book will leave those with food sensitivities feeling revived! Jacqui Bushell is the Dessert Goddess and her cooking is mouth watering, delicious and scrumptious whilst providing insightful information about raw ingredients for health professionals and for those living with food sensitivities. Ses Salmond, Naturopath, NSW.

You have to love a book that dedicates half of its pages to delicious desserts, all without sugar and gluten, fabulous! Desserts, mains, soups and sauces – you will find all your favourites and much more. You get hungry reading this book and it gives you the information you will need to ‘know it’ and ‘do it’. I love that – and I love the flavours and the beautiful foods. A Loving Spoonful is quite inspirational!  Denele Crozier, Executive Officer, Women’s Health NSW

Innovative, original, affordable, easy, nutritious & delicious! What more can you say, other than FANTASTIC! Tina Bishop

Date balls, bliss balls, can’t live without these heavenly snacks! Full of yumminess in every bite. Tamar Bhandakar, Naturopath

I didn't know healthy food could taste so good. Bev Lewis 

Try this wonderful sample recipe:

Anise Pear Mousse with Citrus Set

• 3 pears peeled
• ½ cup apple juice and an extra ¼ cup
• 3 teaspoons agar flakes or powder
• 3 whole star anise and a large pinch of powdered anise
• 150g sheep or goat yoghurt
• 1 tablespoon coconut palm sugar

Citrus set: Juice of 2 oranges, 1/2 teaspoon of finely grated orange rind, a teaspoon coconut palm sugar and 1 teaspoon agar flakes or powder

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Soak the agar flakes in the ¼ cup of apple juice for 10 minutes. Dice two of the pears and place in a saucepan with ½ cup apple juice, the anise seeds and the soaked agar and juice. Simmer until the pears are soft. Remove from the heat and throw away the anise seeds. Concurrently, slice the remaining pear, place it on a tray and sprinkle with a little extra coconut palm sugar. Roast at 200C for 15 minutes, until cooked. Puree the apple juice and pear mixture with a pinch of anise powder and yoghurt. Pour it into the serving dish/es and chill. When the pear mixture is starting to set, pour over the orange ‘set’ and place the roast pear on top.

Citrus ‘Set’: place the strained orange juice with about ½ teaspoon of the finely grated rind in a pan with the agar. If you use agar flakes then soak for 10 minutes, then simmer for 5 minutes until dissolved.

Variations: Substitute silk tofu for the yoghurt.

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