Now the initial rush of establishing Edible with suppliers throughout Australia is complete, I’ve begun my favourite part: meeting with people, and talking about food!
So far I’ve enjoyed workshops and talks at Embrace Life Festival and International Women’s Day in the Illawarra, on C91.3 radio with Captain Pat, at the Winter Warmers evening at Kuringai, the Eco-Health Expo on Lake Macquarie, and recently, even a workshop at Alnatura on the sunshine coast. This coming weekend will be the Health, Wellbeing & Community Expo in Hornsby, NSW. In the coming months I will also be running workshops throughout NSW, and also have a few exciting plans in the pipeline! Please make sure you’re on our mailing list so I can notify you of anything big.
I hope to meet and chat with all of you in the near future- please let me know if there is an event near you!
This simple, easy, dairy and gluten-free rissotto comes straight out of Edible.
I made this naked cooking video as a fun ‘thank you!’ to my boyfriend for supporting the ‘Edible’ kickstarter.
Let me know what recipes you’d like to see next- I’ll leave my clothes on this time! ;)
Edible: Plant-based, Dairy-free, Gluten-free, Naturally Sweetened Wholefoods. By Angela Flack.
As of November 2014, Edible: The book is now in print and available for purchase from ediblethebook.com. 426 pages, full-colour recipes, referenced to journal articles. We ran crowdfunding via kickstarter Sept-Oct of the year, which was eventually quite successful, and I completed many of the book deliveries in person through November and December. Membership of the Facebook recipe & discussion group is growing, and feedback is good so far—it’s very rewarding to see Edible embraced by people from all walks of life! I’ve now begun work on the cooking videos ordered through the kickstarter and will be uploading these in the coming weeks (are you subscribed to the youtube channel?).
Edible is now stocked in over 30 stores up & down the East coast of Australia (for stockists, click here). In the coming months the Edi-van will be hitting the road, so keep an eye out for us! Join the mailing list for information on upcoming events in a town near you.
Hope to see you soon!
Secrets of the wild, wild west here folks!
Just kidding. Everyone knows how to make these. OR do they?
50/50 nuts and dates. Almonds work well, as do macadamias.
Step 1. Combine in food process.
Step 2. Turn it on.
Step 3. When the mix starts to clump, pull it out in handfuls.
Step 4. Roll these into balls.
Optional: Add lemon zest, coconut flakes, mesquite, cocoa, coconut oil, a pinch of Celtic Sea Salt or Himalayan Rock Salt. Refrigeration also optional.
Ta da! Feed them to your friends.
As of last week, the offset print has begun on ‘Edible: plant-based, dairy-free, gluten-free, naturally sweetened wholefoods’. Full colour, fully referenced to journal articles, all 436 pages of prettiness. Print will be complete by the end of September, expected to arrive in Australia mid to late October.
Throughout September we are running crowdfunding for the print run :)
Check out the website at http://www.ediblethebook.com for more information.
Made a mudcake. It was amazing.
I really need to stop adding things into edible (the book) or it will never be finished. Seriously.
So I’m just gonna leave this here. It hasn’t been re-tested, just made it up the other day.
1 C buckwheat
1 C almond milk
4-8 Tbsp. rice malt
1 1/2 tsp. baking powder
2 Tbsp. stevia powder
4-6 Tbsp. raw cocoa
1/4 C arrowroot flour
Stevia-sweetened dark chocolate
Step One. Pour into 3 small mugs, or 2 big mugs.
Step Two. Microwave seperately, 3-4 minutes.
Step Three. Melt sugar-free choc with a small amount of almond milk.
Serve in mug or up-ended on a plate, drizzled over with chocolate.
Chocolate is best melted in a bowl sitting in boiling water, to prevent burning.