GF | Potato Poutine

GF | Potato Poutine


The time has come for me to bid au revoir to the Secret Recipe Club.  


A club I have been a part of for quite a number of years, and one I’ve enjoyed immensely.


Having been told I had Hashimoto’s (hypothyroidism) a few years ago, I made the big decision to focus on my health as naturally as possible - speaking with natural practitioners and through the goodness of seasonally grown organic food prepared as nutritionally as possible and with a whole lot of love.


“Let food be thy medicine”…. and all that stuff!

COOKBOOK: The Naked Vegan

COOKBOOK:  The Naked Vegan

The Naked Vegan - a title that makes you take a second look and a cookbook recently delivered to me by the good people of Murdoch Books.

Maz Valcorza is a no-nensense and funny lady who had me at "I ate Spam from a can", as I too laughingly remember eating spam from a can when I was younger - it was my mum's staple ingredient in her light Summer ham salad.

This cookbook is filled with raw vegan recipes, free of refined sugars and nasty fillers.  It uses food grown from the ground, free from animal products and has not been heated to over 40-46 degrees.

I must state right here that I am in no way a vegan.  In fact I'm far from it.  Yes, I enjoy a green juice and a raw dairy-free cheesecake along with the next person, however give me a juice organic, grass fed steak smothered in a buttery bernaise sauce and I'm a very happy gal.  I never say never though.

SFSC + Picnic Salad

The date was Sunday 11th January.  

The date my love for all things French spills out in truck loads.  The date where I don't have to apologies for myself because I'm completely surrounded by the same like-minded people.  I like to think of them as "my" people.  We have a kinship...of sorts.

Well... we do in my head anyway....It was the date So Frenchy So Chic came once again to the beautiful gardens of Werribee Mansion.

We munched the day away on the most succulent ricotta stuffed chicken, a summer veggie tart and delicious salads of beans, beetroot and feta as well as my roasted pumpkin picnic salad.

Not to mention the exquisite pistachio cake, the melt in your mouth sugar-free lemon and coconut balls, and the cheese.....oh my, the cheese.


Roast Pumpkin Picnic Salad


Serves 6


1/2 butternut pumpkin, chopped into large chunks | olive oil | sea salt + pepper | 1/2 punnet cherry tomatoes, halved | large handful of rocket | 1 fresh mozzarella ball | juice of a lemon


  1. Pre-heat the oven to 200C (400F).
  2. Place the pumpkin into a baking dish and drizzle over a little olive oil and a good pinch of sea salt and cracked pepper - toss to coat all over.  Place in the oven and cook for approximately 30-40 minutes until soft and slight burnished on the edges.  Remove from oven and allow to cool completely.
  3. Meanwhile make the dressing by combining in a small screw top lid jar, the juice of a lemon, olive oil (I use about half the amount of lemon juice) and a really good pinch of sea salt (at least 1 heaped teaspoon).  Give a good shake and taste.  I like it to taste very lemony and a little over-salted as the pumpkin and cheese will mellow out the taste once the salad is dressed.
  4. Once the pumpkin is completely cooled, place into the bottom of a container and top with the cherry tomatoes, the mozzarella (torn up into bite sized pieces) and the rocket.  Place the little dressing jar also in the container and pop the lid on top and your ready to go.  
  5. Dress the salad and give it a good toss when you're ready to serve.


Like to see more So Frenchy So Chic herehere and here!