Sweet Protein Muffins

28 05 2012

Just like the Savoury Version , these are probably not something I’d serve to guests you are trying to impress with your gourmet prowess but in terms of ‘fuel’ for your day or a snack on the run, they hit the spot. You can do these in the oven (preheat to 160C) in muffin tins or I also chucked some mix into a ramekin and popped it in the microwave just to see how it would turn out. The microwave version was pretty good and FAST but if you have the time, the oven ones did taste a bit better and got the delicious crunchy “muffin-top” that I love about muffins! This only makes about 1/2 dozen.

Ingredients:

1/2 cup LSA- you can use flaxseed meal if you have it
1/2 cup protein powder- flavourless, no added sugar- I used a plain whey protein isolate
2 eggs
1 tbs Mixed Spice
1/4 cup coconut oil, melted
1 tsp baking powder
1/2 tsp baking soda
1/4 cup goji berries
1/4 cup frozen raspberries
3 tbs milk- I used almond milk
If you want them sweet you can add a tbs of honey or some stevia to taste

Directions:

Place all ingredients except the goji and raspberries into a bowl and mix well. Once all combined add the berries. Spoon into cupcake moulds (if baking) or ramekins. I made this batch in the microwave in a ramekin. The microwave one was pretty good- cooked for about 1 minute on high, you might need an extra 30 seconds depending on your microwave. If using your oven, cook on about 160C for 20-25 minutes until a skewer inserted comes out clean. These can be a little dry if you overcook them because the protein powder sucks up a lot of the liquid.

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Savoury Protein Muffins

28 05 2012

These are probably not something I’d serve to guests you are trying to impress with your gourmet prowess but in terms of ‘fuel’ for your day or a snack on the run, they hit the spot. You can do these in the oven (preheat to 160C) in muffin tins or I also chucked some mix into a ramekin and popped it in the microwave just to see how it would turn out. The microwave version was pretty good and FAST but if you have the time, the oven ones did taste a bit better and got the delicious crunchy “muffin-top” that I love about muffins! This only makes about 1/2 dozen.

Ingredients:

1/2 cup LSA- you can use flaxseed meal if you have it
1/2 cup protein powder- flavourless, no added sugar- I used a plain whey protein isolate
2 eggs
1 tbs Mixed herbs- I used MAMMOTH KITCHEN Meat Seasoning Mix
1/4 cup coconut oil, melted
1 tsp baking powder
1/2 tsp baking soda
1 grated zucchini
3 tbs milk- I used almond milk

Directions:

Place all ingredients into a bowl and mix well. Spoon into cupcake moulds or ramekins. I made 6 in the oven and 1 in the microwave in a ramekin. The microwave one was pretty good- cooked for about 1 minute on high. If using your oven, cook on about 160C for 20-25 minutes until a skewer inserted comes out clean. These can be a little dry if you overcook them because the protein powder sucks up a lot of the liquid. I served my oven ones with some kale pesto I had in the fridge.

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This is what the microwave one looked like

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Loves of my Life- A random rant about Family & Food

28 05 2012

My 2 great loves are Family and Food.

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I love it even more when they are happening together, which is usually the case. Food brings us together, we eat loads of it and FAST, it’s the quick or the hungry at meal time with my family, we take Darwin’s Theory “survival of the fittest” very seriously. We drink wine and we laugh! We are a family of eaters, most likely this stems from the fact that my mum, this tiny little woman, is a “feeder”. I am fairly certain that there is a big Italian mamma trapped inside her little body whose life mission it is to feed those around her. She is a great cook. Seriously, look at the size of her, isn’t she cute?

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So she feeds us, all 5 kids, plus dad, plus partners, friends and generally a few randoms. It is how she shows love. We are not a big family of huggers and kissers so mum shows us all how much she loves us by feeding us. She obviously loves us alot, even when you don’t want it, she tries to feed you.

I come from a long line of “feeders”, my mum, her mum and probably her mum’s mum! I have noticed that I now do this as well, if people around me are upset or hurting, I am not the “therapist” friend, I cook for them, eat with them, feed them. It is my way of showing how much I care, without inflicting my bad advice or tough love chat on them :) Trav is my favorite person to cook for, probably because he thinks everything I make is delicious, even if it isn’t :)

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Astro, our Great Dane, is also pretty easy to please on the food front, as long as he doesn’t have to hunt it himself, he’s chuffed. He has “hunted” his meals off the kitchen bench or dining table a few times… The trials of having a dog with a head the right height to swipe thawing chicken breast off the bench in one foul swoop. But generally, World’s laziest dog :) Look how smart he looks…

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I love birthdays, not because of the cake, though I do LOVE cake, and chocolate, and ice cream…. I digress, but because it means we all get together to eat. We tend to celebrate every meaningful event with food, sometimes there are kitchen disasters, generally when we have given mum the night off cooking, and sometimes there is awesome kitchen success. Regardless, we all eat it anyway, we are not that fussy.

Food makes me happy, my family makes me happy. There is not much else I need in life except family and a great kitchen ;) What are your great loves?

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Creamy Spinach and Chicken ‘Pasta’

27 05 2012

Since I recieved my Veggie Twister from Mammoth Kitchen (you can get yours HERE) and the weather has become colder, I have a new love, zucchini “pasta”. It is kinda like having that delicious, warming, comforting bowl of pasta….. Only made of something much more nutritious than the same ingredients that go into kindergarten grade glue and play-doh. Do you want that sitting in your guts?

This is full of spinachy goodness and the Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

1 cup coconut cream
4 cloves garlic, crushed
1 punnet cherry tomatoes, halved
2 chicken breasts, diced
3 handfuls baby spinach or rocket, blitzed in the food processor until they are like a paste
4 Zucchini (that was enough for 2 piggy’s), made into pasta with your veggie twister or mandolin.
1tsp coconut oil

Heat the oil in a frypan, add garlic and cook for a few minutes. Add the chicken and cook until it is sealed. Add tomatoes and coconut cream and bring to the boil, reduce heat to a low simmer and add the spinach purée. Simmer for about 5-10 minutes until sauce starts to reduce and thicken slightly. Add the zucchini and gently toss through the sauce for a few minutes until it is just cooked. Don’t over-cook it or it will turn to mush. You are now ready to eat.

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Tomato and Kale ‘Compote’

27 05 2012

I’m not really sure “compote” is the right word for this but I am going to run with it anyway. This side dish came about as I was experimenting with ways to hide kale from Travis, or at least make it so delicious (like the Creamed Kale recipe that he loves) that he’d eat it anyway. He hasn’t tried it yet so I am not yet sure on the success but I thought it was delicious!

Kale contains some very powerful antioxidants that protect our cells from free radicals. One cup of kale contains nearly 20% of the RDA of dietary fiber, which promotes regular digestion, prevents constipation, lowers blood sugar and curbs overeating. It is an awesome veggie to aid our bodies in the detoxification process and contains lads of vitamins A, K and C.

1 bunch kale, stalks chopped finely and leaves chopped roughly
3 lge cloves garlic, crushed
1 long red chilli, chopped finely
3cm chunk ginger, grated
3cm chunk turmeric, grated (optional, I added it because I had it in the fridge)
4 large ripe tomatoes, chopped into chunks
1 cup green tea
3 eshallots, chopped finely
1 tbs coconut oil

Heat the oil in a frypan, add garlic, ginger, turmeric and chilli and cook for a few minutes, add the kale stalks and eshallots and cook for about 3 more minutes. Add the tomatoes and green tea and simmer until liquid reduces by half. Add the kale leaves and cook for about 5 minutes until all is tender. I had mine with a spoon of Salsa Verde on top and some grilled barramundi.

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Chocolate Protein Fudge

27 05 2012

I love fudge, it is sweet and delicious and chewy…. This fudge isn’t the ‘would-you-like-Diabetes-with-that’ sweetness of regular fudge but it is much higher in protein, low sugar, full of antioxidants and vitamins and minerals! The flavours can be altered depending on how you feel. Today I was feeling “gingery”… Is that a word? It is now. Ginger is an awesome anti-inflammatory- especially for those with arthritis, great for gastrointestinal upsets (especially motion sickness and morning sickness), and has many immune-boosting properties.

1/2 avocado
1/4 cup raw cacao
1 tbs coconut oil, melted
1 heaped tbs nut butter (I used ABC)
1 cup plain protein powder (unflavored, unsweetened) – you can use almond or flaxseed meal instead I you like
1 tsp fresh grated ginger (optional, but I love ginger)
1 tbs agave or maple syrup (OPTIONAL- leave this out if you want a sugar-free option or you can add some Stevia to taste or a couple of fresh dates)

Add avocado, ginger, cacao, agave and coconut oil to a small food processor and blend until smooth? Add all ingredients to a bowl and mix really well for about 5 minutes until everything is combined. It should have the consistency of unset fudge. It will be quite sticky. Pour into a small tray/container lined with baking paper and use more baking paper on top to press it down. Pop in the fridge, or if you are really impatient like me, the freezer, until it sets. Cut into squares and store in the fridge or freezer.

You can make some variations by adding some raspberries to the mix at the end or some shredded coconut or chopped nuts. You could add some finely chopped fresh chilli and make chilli chocolate fudge? Or some peppermint essence and have mint-Choc fudge! What about 1/2 a mashed banana and have Choc-Banana Fudge! Coffee? Or hazlenuts and make Nutella-Fudge. Ahhh so many options to explore! I have gotta go, more fudge to make!

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To Salt or Not To Salt, that is the Question?

24 05 2012

Salt is something that everyone has an opinion on. I personally don’t use it very often at all but I am not judging you if you love the stuff. If I do use it, I use Himalayan pink crystal salt to ensure that I am getting the most nutrients. Trav has some interesting facts on common salt in his blog about nutrition, you can read it HERE.

Common table salt is composed of 97.5% sodium chloride and 2.5% chemicals like iodine and absorbents. So, excellent for cleaning wounds, not so great for ingesting. White table salt is devoid of the full spectrum of minerals and other nutrients that protect and enhance your health. The table and cooking salt found in most homes, restaurants, and all processed foods, is empty of any nutritional value. It is lacking in the precious trace minerals that make salt good for us. After processing, salt is basically sodium chloride, an unnatural chemical type of salt that our body actually sees as a foreign toxic invader! When we ingest this type of salt, our body cannot dispose of it in a natural, healthy way. This can lead to inflammation of the tissues, water retention and high blood pressure over time.

The term “sea salt” is essentially meaningless. White processed salt can still be called “sea salt” even though it is devoid of full-spectrum sea minerals. The way to tell if your salt is really full-spectrum salt is to look at the color. If it’s pure white, it’s not full-spectrum. White salt is just like white sugar: It’s missing the key supporting minerals and nutrients your body needs.

Full-spectrum salt always has a non-white color. Celtic Sea Salt, for example (which is really good salt) has a brownish sandy color. Pink Himalayan salt is a sort of sandy rose color. All the truly natural full-spectrum salts are sandy or brownish in color.

Himalayan Pink Salt has a rich mineral content that includes over 84 minerals and trace elements such as: calcium, magnesium, potassium, copper and iron. This salt is recognized for its beautiful pink color, high mineral content, and its therapeutic properties. Regular consumption of Himalayan Pink Salt provides essential minerals, trace elements, balances electrolytes, supports proper nutrient absorption, eliminates toxins, balances the body’s pH, normalizes blood pressure, and increases circulation and conductivity. It can also assist with relief from arthritis, skin rashes, psoriasis, herpes, and flu and fever symptoms.

So, if you are going to use salt, at least try and go for something that has some sort of nutritional value as well as adding flavour to your food. Rant end. Over and out :)

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Savoury Sweet Potato Muffins

24 05 2012

Sweet potato is a rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health. The zucchini you cannot even taste in here so it’s great if you need to hide it from a certain “someone”….. Perhaps I should try this with Kale and see if Trav notices :) These savoury muffins are a great brekkie-on-the-go, snack during the day or would be pretty good with a nice hot soup too! You can add some grated carrot instead of the zucchini too, or as well as just to jam lots of veges in!

1 cup almond meal
½ quinoa flour (omit and use an extra 1/2 cup almond meal if Paleo)
1 tsp baking powder
1tsp baking soda
1 tsp salt
1/2 onion, chopped finely
3 cloves garlic, crushed
¼ cup sage, chopped, keep a dozen leaves aside whole for decorating.
2 cups sweet potato purée (can use pumpkin if you prefer)
1 zucchini, grated
¼ cup coconut oil or olive oil
1 tbsp apple cider vinegar

In a pan cook the garlic and onion until the onion is translucent.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the puree, zucchini, garlic & onion mix, oil and vinegar and stir well. Do not over mix the dough.

Scoop it into the muffin tray and bake in a preheated oven at 160C. Bake for about 30 to 35 minutes or till the toothpick inserted comes out clean.

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Breakfast Bars

24 05 2012

Another great snack when you’re on the run or if you need brekkie-on-the-go. Packed full of essential vitamins, minerals and beneficial omega fatty acids, this is a great start to the day. Like a muesli bar, but without all the added rubbish.

1/2 cup quinoa flakes or amaranth (if you want to go Paleo- omit this and add an extra 1/2 cup almond meal or coconut flour)
1 cup almond meal
1 cup shredded coconut
1 cup walnuts
1 cup mixed seeds (I used sunflower and pumpkin, but buckwheat, poppyseeds, chia seeds, sesame seeds and linseeds are great too)
1/2 cup dried fruit OPTIONAL (dates, apricots, cranberries, goji berries)
3 tbs coconut oil
2 tbs nut butter
1/4 cup honey (leave this out if you want a sugar-free bar)
1 tbs cinnamon
2 egg whites (sub this for some extra nut butter and coconut oil if vegan)

Mix all the dry ingredients in a bowl then, melt the coconut oil and nut butter together, add all the wet ingredients to the dry and mix well. It should be wet enough that you can roll it into a ball without it crumbling everywhere. Press into a baking paper lined baking dish and bake on 160C for 20-30 mins until browned on top. Remove from oven and allow to cool. Slice into bars. If you want a crispier bar you can pop the sliced bars back into the oven for about 10 mins on 180C. Store bars in the fridge or freezer.

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Chia Yoghurt Cups with Granola

23 05 2012

This is a really easy brekkie-on-the-go recipe or a great snack. Both the yoghurt and the granola can be made in bigger batches and kept in the fridge until you need it. Coconut milk yoghurt is a great option for dairy-free people and it is seriously delicious!!

Yoghurt-
1 cup coconut milk yoghurt (you can use natural yoghurt or plain Greek instead)
1 tbs chia seeds

Granola-
1 cup shredded coconut
2 tbs flaxseeds
1 cup chopped nuts (I used brazil, almond, cashews and pistachio)
1/2 cup sunflower seeds
1/2 pumpkin seeds
1 tbs cinnamon
1/2 cup honey (OPTIONAL- leave this out if you are wanting low sugar)
1 cup oats (OPTIONAL- leave this out for Paleo or gluten-free options)
Berries to serve

Mix yoghurt and chia seeds together and put aside in the fridge. In a bowl place all the granola ingredients and mix well. Pour into a baking tray lined with baking paper and bake on 160C for about 20 mins or until crunchy. Remove and allow to cool.

In a bowl or cup spoon the yoghurt mix, top with berries and sprinkle with granola. Store leftover granola in a container in the fridge.

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Sweet Potato and White Bean Fritters

20 05 2012

I have found myself with an abundance of sweet potato this weekend due to Liz’s wonderful veggie garden so thought I’d experiment with that and whatever else happened to be in the house. Cannellini (or white beans) are low-fat, high in fiber and provide high levels of magnesium, iron and folate. One cup can provide about 29% daily requirement of iron! They are a good source of molybdenum which helps the body produce detoxifying enzymes and they are also loaded with thiamine which is essential for high mental performance. Sweet potato is a rich source of flavonoid anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health.

These would be a great breakfast addition with some poached eggs, baby spinach and avocado, can be added to a lunch time salad, or have them for dinner. You can also freeze them!

1 small sweet potato, washed and grated (I left the skin on but you can peel yours if you like)
1 zucchini, grated
3 cm piece fresh ginger, chopped
3 cm piece fresh turmeric, peeled and chopped (OPTIONAL- I had some in the fridge so it went in)
4 stalks eshallots, chopped
3 eggs
1/4 quinoa or almond flour
1 tin Cannellini beans, drained and rinsed
Coconut oil for cooking.

In a large bowl add grated sweet potato and zucchini and stir through flour. In the food processor place ginger, turmeric, eshallots, eggs and white beans and whizz until all beans are puréed. Add this mix to the bowl of sweet potato and zucchini and mix until thoroughly combined.

Heat a frypan and add 1/2 tbs coconut oil. Once the oil is hot, spoon the mixture into the pan and cook on a med heat, flipping when required.

I served ours with a Rocket and Pistachio pesto (RECIPE HERE, I used rocket in place of the spinach today), grilled Barramundi and roasted Herby Eggplant (I sprinkled my eggplant with Mammoth Kitchen Meat Spice)

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Apple & Pear Tart with Sweet Ginger Syrup

20 05 2012

Base-
1 cup walnuts
1 cup almond meal
1 tbsp coconut oil
1/2 cup coconut
1 tbs cinnamon
1 tsp fresh ginger, grated on a microplane – OPTIONAL
10 fresh dates
1 egg (leave out the egg for vegans and just add a couple more dates)

Filling-
3 large pears, not too ripe, chopped into cubes (peel if you want to, I didn’t)
4 large apples, chopped into cubes (peel if you want to, I didn’t)
Juice and zest of 2 oranges
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp fresh finely grated ginger (I used a microplane)

Preheat your oven to 160C. I used mini tart tins but you can use a big one or even muffin tins will probably do the trick. Lightly grease whatever you are using with coconut oil and put aside. This made 16 mini tarts.

In your food processor add all the base ingredients and whizz until it all comes together and the nuts are processed to no bigger than grains of rice. Take small amounts of the base mix and press into your tart tin to the thickness you like, I did mine about 1/2 cm. Pop this in the oven for 5-10 mins until just starting to brown around the edges and is set in the centre (you will prob need a bit longer if you making a big tart or if you did yours quite thick), once they come out, press them gently back into the moulds if they have started to puff up a bit in the middle and put aside to cool while you make the filling.

In a medium sized saucepan add apples, pears, orange juice, zest, cinnamon, nutmeg and cloves. Over a medium heat bring this all to the boil then reduce to a low heat to simmer for 10-15 minutes, stirring occasionally, until the apples and pears are cooked but still firm. With a slotted spoon, remove the apple and pear, leaving the syrup in the pot. Add the ginger to the syrup and allow this to simmer until it has reduced by half, stirring regularly.

Remove the tart shells from their casing and spoon the apple and pear mix into the tart shell and spoon over the syrup. I topped mine with a sprinkle of toasted coconut. Eat up!

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Chocolate Tart

20 05 2012

This recipe evolved because I needed something to take as dessert to a dinner party that looked impressive but didn’t taste like it was dairy-free, gluten-free, vegan etc :) Little did they know how healthy this was despite its decadent appearance.

I promise the filling does not taste ANYTHING like avocado. The avo just gives this a really great texture. Avocados are loaded with vitamins and minerals especially very high levels of vitamin E making them a fantastic anti-inflammatory, they help reduce the signs of aging, regulate blood sugar and promote eye health. Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food! Walnuts have earnt their title as a super food. They are rich in fiber, vitamins, magnesium and antioxidants. They also are one of the best plant sources of protein, they contain healthy fats, including Omega 3, that have shown to lower cholesterol. Do you needs any more encouragement to eat this?

Base-
1 cup walnuts
1 cup almond meal
1 tbsp coconut oil
1/2 cup coconut
1 tbs cinnamon
1 tsp fresh ginger, grated on a microplane – OPTIONAL
10 fresh dates
1 egg (leave out the egg for vegans and just add a couple more dates)

Filling-
1 tbs coconut oil
3/4- 1 cup raw cacao as required
2 ripe avocados
1 tbs cinnamon
2 cups coconut cream
5 fresh dates or 1/2 cup maple or agave syrup to taste

Preheat your oven to 160C. I used mini tart tins but you can use a big one or even muffin tins will probably do the trick. Lightly grease whatever you are using with coconut oil and put aside. This made 16 mini tarts.

In your food processor add all the base ingredients and whizz until it all comes together and the nuts are processed to no bigger than grains of rice. Take small amounts of the base mix and press into your tart tin to the thickness you like, I did mine about 1/2 cm. Pop this in the oven for 5-10 mins until just starting to brown around the edges and is set in the centre (you will prob need a bit longer if you making a big tart or if you did yours quite thick), once they come out, press them gently back into the moulds if they have started to puff up a bit in the middle and put aside to cool while you make the filling.

In the food processor add all the filling ingredients (start with the lower amount of cacao and add this as you need it) and blend until smooth. Have a taste, if you can taste any avocado, add more cacao, if it is too bitter from the cacao, add a small amount more agave/maple. You should end up with a great thick, mousse consistency. This can now go into the fridge until you are ready to serve.

Remove the tart shells from their casing and pop these into the fridge until you are ready to serve them. When you are ready, spoon the tart filling into the shells, serve with some fresh raspberries.

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Sweet Potato and Carrot Power Balls

18 05 2012

These delicious balls are a great snack, lunchbox treat or to ward off that sweet craving after dinner. They freeze really well too, so pop them in some ziplock bags and pull them out when you need them. Full of goodness, low or no sugar options and so yummy that no-one will suspect how good for you they are!

300g carrots (about 4)
About 350g sweet potato
Cinnamon 1 heaped tsp
1/2 tsp cloves
1/2 tsp nutmeg
2 cm piece fresh grated ginger (you can use 1 tsp ground if you like)
1/4 cup sunflower seeds – I toasted mine but raw is fine
2 tbsp chia seeds
1tsp roasted dandelion root “coffee”- OPTIONAL
1 tbs coconut oil
1/2 cup honey or 8 fresh dates (leave this out if you want to go sugar-free)
1 heaped tbs nut butter- I used ABC (if you need to go nut-free just use an extra tbs coconut oil)
1 extra heaped tsp cinnamon
1 tsp vanilla powder or beans from a vanilla pod- OPTIONAL
1/4 cup LSA, almond meal or flavorless unsweetened protein powder
Juice 1 lime
Coconut for rolling (try to get one that is preservative free)

Wash sweet potato and carrots well and chop into same size chunks. You can peel them if you like but there is so much goodness in the skin, I leave them on. On a baking tray on baking paper put sweet potato and carrot and sprinkle the 1st tsp cinnamon, cloves and nutmeg on top and roast on about 180 C until cooked. (You can make this quicker by steaming these and then adding the spices once they are cooked if you don’t have the time to roast them). Once cooked, remove from oven and put aside to cool.

In a mixing bowl add all other ingredients, except coconut oil and nut butter and the coconut for rolling, and mix to combine. Place the carrot, sweet potato coconut oil and nut butter in the food processor and whizz until smooth (you can just mash it all together if you prefer). Add these ingredients to the rest in the bowl and mix to combine completely. If it is too wet add more LSA or protein powder. If your mixture is too warm still, place it aside for half an hour to color pop in the fridge for a bit. Roll the mix into balls and roll them in coconut. Store in the fridge or freezer.

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Paleo Pizza

18 05 2012

3 cups raw cauliflower (about 1 small head)
3/4 cup almond flour or quinoa flour
3 eggs
Salt and pepper to taste
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)

Whatever pizza toppings you like- I used mushrooms, zucchini slices, eshallots, Spinach and Pistachio pesto (recipe HERE) and chicken strips cooked in Mammoth Kitchen Taco Seasoning

Preheat oven to 230 C and line some baking trays with baking paper.

Chop raw cauliflower and pulse in a food processor until you get a “riced” fluffy consistency. It should not be sticking together at this point.

Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).

Press “dough” ball down onto a baking tray. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. Try to spread it to be a little less than 1/4 inch thick.

Crust needs to be baked now. I baked mine with no topping for about 15-20 minutes or until the edges just start to brown. Remove from oven and top with your choice of toppings and bake for a further 10-15 minutes. As my pesto contains flaxseed oil and we do not want to heat that, I drizzled that over at the end when they can out of the oven. Enjoy!

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Spinach and Pistachio Pesto

18 05 2012

This pesto makes a great dip, spread or topping. I like to use mine to drizzle on grilled chicken and pizzas. The spinach is so full of goodness and the pistachios are storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. Copper is an essential trace mineral that is required in neuro-transmission, metabolism, as well as red blood cell (RBC) synthesis. Pistachios are an excellent source of vitamin E and B-complex group vitamins.

1 cup firmly packed baby spinach
1/2 pistachios
1/4 flaxseed oil
Juice 1 lemon
Pepper and salt to taste
Green tea- as required to get the consistency you want

Use a stick mixer or small food processor, process spinach, lemon juice and oil until combined, add pistachios and pulse. Season with salt and pepper and add green tea and continue pulsing until you get the consistency you want.

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Herby Roast Veges

18 05 2012

I wanted to try and use my MAMMOTH KITCHEN Meat Seasoning in others ways because I already know it’s delicious on meat. These roast veggies with give you a big nutritional punch and they are delicious! They would be great tossed through a salad, some quinoa, wild rice, or on a big salad wrap with some grilled chicken and goats cheese for lunch too! This one is super easy.

Preheat over to 200 C

About 4 cups chopped veggies- more or less is not a big deal
I used – pumpkin, sweet potato, eggplant, zucchini, carrot
These would be great too – mushrooms, squash, parsnip, cauliflower.
2 good heaped tablespoons of the Mammoth meat seasoning (you can use a different herb mix or make your own. Make sure your bought one is natural and minus all the crap)
2 tbs macadamia oil

Add chopped veggies to a big bowl or bag, add oil and meat seasoning and mix well. Spread onto some baking paper lined trays in a single layer and bake for about 20-30 minutes or until cooked.
Eat them either hot or cold. These would be a perfect accompaniment to a roast!

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Spicy Chicken “Pasta”

18 05 2012

This was inspired by my recent delivery of items from MAMMOTH KITCHEN . I decided to use the “Taco” spice mix in a different way….. I used my fabulous new vege twister to make zucchini spaghetti in no time at all. The zucchini pasta is a fantastic low carbohydrate and nutrient rich version of Italian spaghetti. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. When was the last time regular spaghetti gave you this much goodness? The taco mix just gives this a great spicy kick! If you don’t have the Mammoth Taco mix you can use a different brand but try and find one that is not full of crap- check your health food shop or make your own.

4 zucchini- made into spaghetti with your Veggie twister or a mandolin
1 punnett cherry tomatoes, chopped in half
1 handful chopped mushrooms
2 chicken breasts- chopped into cubes
1/2 tbs coconut oil
1 tin coconut cream – no added sugar, salt, preservative, thickener etc. I use THIS BRAND
1 tsp cinnamon

In your frypan, heat the coconut oil and brown chicken. Add tomatoes, mushrooms and about 1-2 heaped tablespoons of your Taco seasoning and stir well to try and coat all the chicken. Add cinnamon and coconut cream and bring to the boil then immediately reduce to a low simmer for 5-10 minutes until all the taco spice is mixed through and the mushrooms are cooked. Add the zucchini pasta and stir through gently. Cook until it is just cooked then remove from the heat and serve.

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What a “Mammoth” Day

16 05 2012

Well my package from Mammoth Kitchen arrived today, super fast delivery and all the things I ordered! I got the Taco Seasoning, the Meat Seasoning, a Shake M Bake Chocolate Cake and a Vege Twister! Now I am not sure what I am going to create with the Taco or Meat seasoning yet as I am already sure it is delicious when making tacos or seasoning meat, but what else can it do? My Vege twister is going to make paleo pasta a breeze from now on and I will give you one guess what’s going to happen to that chocolate cake…… I am going to make it and eat it…. Probably all in one sitting :) It’s healthy so I can do that right? Their chocolate cake is as easy as the supermarket packet ones…. Just minus all the added crap. It is gluten and dairy free and I am pretty sure delicious will soon be added to that list of descriptives. You can get your Mammoth Supplies HERE

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Nut Crusted Salmon with Chilli Ginger Greens

15 05 2012

Salmon is one of the best types of fish you can eat, it is full of omega 3 fatty-acids and proteins that provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract. It is great for brain and cardio-vascular health. Kale provides comprehensive support for the body’s detoxification system. There has now been identified over 45 different flavonoids in kale. These flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. You can use spinach or silverbeet if you don’t have kale.

2 salmon fillets
2 tbs fresh dill, chopped
1 egg white, whisked
1/2 cup nuts, chopped- I used almonds because that’s what I had but macadamias or pistachios would be delicious
Bunch kale, ends trimmed, stems chopped finely and leaves chopped roughly
Big handful of green beans, ends trimmed
1 chilli, chopped finely
3cm piece fresh ginger, peeled and grated
3 stems of eshallots, chopped
1 tbs coconut oil
1 cup Vege stock, homemade is best or an organic no-added crap one. Recipe HERE

Preheat oven to 200 C and line an oven tray with baking paper. In a bowl add nuts, dill and egg white and combine well. The egg white just makes it all stick together. Place salmon fillets on baking tray and top with nut mix. Bake for about 15mins or until cooked to your preference.

In a frypan heat coconut oil, add ginger, chilli and eshallots and cook for a few minutes until fragrant. Add kale stems and cook for about 3 minutes. Add stock, as soon as it starts to simmer, add kale leaves and beans and cook until kale has wilted and beans are cooked to your liking.

Serve greens and salmon.

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