Probiotic Nut Cheese

7 05 2014

Hi everyone! Obviously I am not making this recipe now because I am away on holidays overseas but seeing as though I would do pretty much anything right now for a good dose of probiotics, I thought I’d share this with you so you can get a healthy gut for me.

Our trip has been AMAZING, we have seen so many beautiful places, experienced fabulous foods & met some wonderful people but I am counting down the days until I get home to my own kitchen & can get back to nourishing my body in the way I like to.

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Lime Mayo

20 02 2014

Mayo is my latest condiment obsession at the moment. It was BBQ Sauce, man that gear is good, but mayo is the front runner at the moment. I have it on eggs, chicken, fish, meat, salad, my fingers…..huh? Whatever, you will too when you taste how delicious this is. It’s easy, it will store in the fridge in a jar for about a week…. If it lasts that long. I just use the yolks as the raw egg whites seem to flare up my allergies a but work out what you like. Go for free range & the best quality you can find, if you are eating these suckers raw, you want them to be from awesome, healthy, happy chickens.

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Roasted Garlic Aioli

23 01 2014

Who loves aioli? I do & I love it garlicky…. Is that a word? It should be. How else can one be expected to describe the strength of garlic-ness of something? On a scale of not-very-garlicky to it-will-keep-the-vampires-away-for-weeks, I like mine closer to the repelling Edward Cullen end of the spectrum. Mainly because I find him completely ‘meh’, pasty & angsty but that is a whole other discussion. Eat this aioli, it’s delicious & garlic is great for the immune system.

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Cashew Sour Cream or Cheese

21 12 2013

Sometime you just need a bit of ‘sumthin sumthin’ and this is that something. We have had this on TACO’S, drizzled on PIZZA or MEATZZA or just as a bit of something to dip other stuff in to…. By ‘other stuff’ I mean food, nothing weird. Don’t be weird. It’s a great alternative to sour cream if you can’t do dairy and the ‘cheesy’ version just works.

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Tomato Sauce & BBQ Sauce

6 09 2013

How good is sauce? Especially with sausages. We had the most delicious lamb & rosemary sausages the other day, they were amazeballs. You know the Sherwood Rd Butcher does paleo-sausages? How good is that! I haven’t tried them but I have heard good things. Why am I rambling about sausages? I came here to tell you about my sauce. It’s good.

Did you know that one cup of regular tomato sauce has around 50g sugar? In sauce! It’s savory, why the hell is there that much sugar in it? No wonder kids go loopy. The condiments in your fridge are normally LOADED with hidden sugar. Sweet Chilli Sauce can have about 110g/cup! You can find my healthier version HERE.

400g fresh tomatoes
400g tinned tomatoes
1/4 cup tomato paste
1 tsp coriander seeds
2 lge cloves garlic, crushed
1 thumb sized piece of ginger, chopped roughly
3/4 cup apple cider vinegar
2 celery sticks, finely chopped
1 red onion, finely diced
1 tsp rock salt
OPTIONAL- 1 bunch basil, chopped roughly
1 tbs coconut oil

In a large saucepan heat the coconut oil over a medium heat, sauté the onion, garlic, ginger, celery & coriander seeds until onion is translucent. Add the tomato paste & cook for a further 2 mins. Add all the remaining ingredients & bring to the boil. Reduce to a low simmer & simmer for about 20mins. Allow to cool before transferring to a food processor & blending until smooth. Store in sterilized jars in the fridge. Mine lasted about 2 mths.

BBQ SAUCE

This is the bomb. I have used it to marinate chicken wings, ribs, added to savory mince, dipped meat in it and probably a heap of other things. Every time is was delicious.

2 tbs tomato paste
1 cup MY TOMATO SAUCE (from above)
1 tbs honey
1 heaped tsp sweet paprika
1 heaped tsp smoked paprika
100ml apple cider vinegar
2 tsp Dijon mustard
1 tbs coconut oil
Good pinch of salt

Heat the oil in a saucepan and add the tomato paste & paprikas. Cook for about 2 mins. Add everything else to the saucepan, bring to the boil, reduce to a simmer & allow to simmer for 15-20mins over a very low heat. Remove from heat, allow to cool then blend with a stick mix or food processor until smooth. Transfer to sterilized jars & store in the fridge. Mine was fine for about 2 mths, it might last longer but I used mine all up by then.

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Creamy Pesto

3 05 2013

Fresh herbs are the bomb, they add a flavor punch to any salad, meat or veggie dish with very little effort. They can jazz up the most pedestrian of dishes & make them into something amazeballs and the top news is, they are pretty easy to grow yourself so you always have some on hand. You don’t need much space, just a few small pots and, a hot tip for new players, get the kind of pot that has the self-watering bit at the bottom….. Trav bought me these ones after I kept killing the last lot of herbs because I forgot to water them. Poor herbs.

Basil has been hailed for its excellent anti-inflammatory benefits as well as its antioxidant properties that can protect the body from premature aging, common skin issues, and even some types of cancer. Did you know that dill is a very good source of calcium!? It is also a great antibacterial and contains oils that can help neutralize some types of carcinogens.

1 full packed cup chopped herbs (I used a mix of dill, basil & parsley)
3 cloves garlic, crushed
1 heaped tsp fresh grated ginger
1 avocado
Juice 1 lemon
1 tbs tahini
2 tbs olive oil
Pinch salt & pepper

Blend in your food processor the herbs, ginger & garlic until it is as finely chopped as you can get it. Add the remaining ingredients & blend well until smooth. You can add extra olive oil or even some water or green tea of you want a runnier consistency. I used this to dress my super salad concoction of kale, fennel, grated beetroot, grated carrot, chopped apple, baby tomatoes, capsicum, dried seaweed flakes, celery, cucumber & homemade turmeric sauerkraut. I will certainly NOT get scurvy after that meal!

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And here’s my kick a$$ super salad

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Raspberry Chilli Relish

6 02 2013

This is kinda a crossbreed of chilli jam & some form of relish or chutney. I actually don’t even know what constitutes a relish v’s a chutney. Let me know if you know, I may need to rethink the name of this condiment. Off track. Back on. This condiment/saucey thing is delicious and makes a splendid accompaniment to chicken, fish, turkey & salads. Probably other things too but they are all I have tried it with at this stage. Not jammed full of sugar like most of its kind, and not loaded with random things to thicken it.

2 red chilli’s, finely diced (take the seeds out if you don’t like a ‘burn your face off” kinda relish)
2 cloves garlic, crushed
1 red onion
1 1/2 cup frozen raspberries
1/4 cup chia seeds
Pinch stevia or dash honey
Coconut oil for cooking

In a saucepan heat a little coconut oil, once hot, sauté onion, garlic & chilli until onion is translucent. Reduce to a low heat & add raspberries & stevia/honey and stir gently until berries are completely defrosted and are warm. Remove from heat. Stir through chia seeds and pour into a sterilized jar or air tight container. Store in the fridge. We had ours with a spinach slice, roast turkey, goats cheese stack. It was delicious.

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Here it is with the turkey creation…..

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Capsicum & Walnut Dip

24 01 2013

Say no to cr@ppy sugar loaded, preservative full & artificial everything dips from the supermarket! That would work well on an election banner ;) Make your own people! It is cheap, super easy, you know EXACTLY what is in it, and, the best bit is it will not de-rail your clean eating. Have your dip & eat it too. Woo hoo! This made LOADS of dip, I ended up eating it with my salads, omlettes, dinner for a few days as well as taking a container of it to a party with my own home made crackers.

2 red capsicum, deseeded
3 cloves garlic
Handful fresh basil leaves
1 tbs fresh grated ginger
2 tbs coconut aminos (or tamari)
Juice 1 lemon
1 tbs apple cider vinegar
1 cup lightly toasted walnuts (or nuts of your choice)
About 2 tbs olive oil
Pinch salt & pepper

In the food processor add everything except capsicum & nuts and blitz until all chopped as best you can. Add capsicum & nuts and pulse a few times until it is the chunkiness you like. That is it. Done. Told you it was easy didn’t I?

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Paleo Spinach Hummus

6 01 2013

This is a great version of hummus if you are after a Paleo-friendly dip. You can leave out the spinach & peel the zucchini if you want to really trick people into believing it’s the regular kind but I like to add green stuff to whatever I can. This totally tastes like hummus because tahini is what gives hummus it’s distinctive flavor, not the chick peas that are traditionally used, they are just there for texture & the raw zucchini does that just fine.

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. Tahini is high in vitamins E, F and T, as well as vitamins B1, B2, B3, B5, B6, B15, biotin, and choline. It is also a source of vitamin A & is one of the highest sources of methionine, an essential amino acid, and is high in minerals such as magnesium, potassium, iron, and phosphorus, and is an excellent source of calcium.

2 raw zucchini
1 big handful baby spinach (optional)
1-2 cloves garlic
1 heaped tbs tahini
Juice 1 lemon
Big pinch salt & pepper
Few tbs extra virgin cold pressed olive oil – as much as you need to get the consistency you want

Blitz everything in the food processor until smooth. Ta da!

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Paleo Spinach Hummus

6 01 2013

This is a great version of hummus if you are after a Paleo-friendly dip. You can leave out the spinach & peel the zucchini if you want to really trick people into believing it’s the regular kind but I like to add green stuff to whatever I can. This totally tastes like hummus because tahini is what gives hummus it’s distinctive flavor, not the chick peas that are traditionally used, they are just there for texture & the raw zucchini does that just fine.

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. Tahini is high in vitamins E, F and T, as well as vitamins B1, B2, B3, B5, B6, B15, biotin, and choline. It is also a source of vitamin A & is one of the highest sources of methionine, an essential amino acid, and is high in minerals such as magnesium, potassium, iron, and phosphorus, and is an excellent source of calcium.

2 raw zucchini
1 big handful baby spinach (optional)
1-2 cloves garlic
1 heaped tbs tahini
Juice 1 lemon
Big pinch salt & pepper
Few tbs extra virgin cold pressed olive oil – as much as you need to get the consistency you want

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Iced Green Tea

3 01 2013

I don’t know about you, but when the all-singing, all-dancing, all-gorgeous Hugh Jackman is waving a bottle of Lipton ice tea around on my TV, I am certainly tempted to get me some of that. The tea I mean. Totally the tea. Anyway, have you ever looked at how much sugar is in that bad boy? Hugh, you should be ashamed of yourself. People step away from the pre-bottled rubbish and make your own. It is simple, tastes way better and will save you $$, diabetes and a fat ar$e. You can use any herbal tea you like or mix a few together. I have added lemon myrtle tea to my green before & hibiscus is delicious too. Some frozen berries make a great addition too. Now stop daydreaming about Mr Jackman and go forth & brew.

8-10 green tea bags
2 litres boiling water
1 lemon/lime or orange, sliced
Handful fresh mint (optional)

You will need a big jug that is not going to shatter when you pour hot water in. Add the boiled water and the tea bags to the jug and allow to steep for about 5-10 mins depending on how strong you like it. Remove tea bags and add whatever citrus fruit you have chopped. You can just add the juice if you prefer. Allow to cool, add mint then pop it in the fridge to chill.

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Walnut & Chia Butter

6 12 2012

Another nut butter recipe, this time with the added benefits of Chia! Chia has long be touted as a superfood and can be dated back as a long term staple nutritional food to the Aztecs. Chia is a natural source of Omega-3s, antioxidants and phytonutrients and is a superior plant-based source of protein and fiber.

300g walnuts (use whatever nuts you like if you don’t love walnuts because this is very, well, walnutty. You could use almonds, macadamias, cashews.)
1 cup chia – I used my MILA
1 tbs ground ginger (optional)
1 tbs ground cinnamon (optional)
1-2 tbs coconut oil (optional- I just wanted mine a bit smoother and more buttery and my walnuts were not oily enough)

Lightly toast the nuts, cinnamon & ginger all together in a dry frying pan. Transfer all ingredients to food processor and blend until it becomes butter. Doneski.

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Paleo Tomato Relish

3 10 2012

After making Zucchini Fritters again on the weekend and wishing I had some Tomato Relish to go with them, I thought I would give it a whirl making my own. After looking at a few recipes I was AMAZED at how much sugar normally goes into them! One recipe had over 1kg of sugar!?! WTF?? Diabetes with your relish anyone!? So here is my version, I used stevia but if you prefer you can use the small amount of honey.

The antioxidant properties of lycopene in tomatoes may protect our immune cells from destructive free radicals, molecules that can harm cells and damage DNA. Tomatoes are rich in vitamin C, which, like lycopene, is linked to reducing the risk of heart disease. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease. Tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones. The Vitamin A in tomatoes helps maintain healthy skin, hair, mucous membrances, bones and teeth.

8 tomatoes, chopped
2 tbs tomato paste
1 lge red onion, diced
2 lge cloves garlic, crushed
1 tbs olive oil/macadamia/coconut oil
3cm cube ginger, finely chopped
3 tbs apple cider vinegar
1 tbs honey or tiny bit stevia to taste
1 tbs mustard seeds (optional)
Pinch salt
Pinch pepper

In a medium saucepan heat oil, add onion, garlic, ginger and tomato paste and cook until onion is translucent. Add remaining ingredients and reduce to a low simmer. Simmer for about 20mins. Remove from heat, allow to cool, spoon into jars or an airtight container and store in the fridge.

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Goats Milk Ricotta

2 09 2012

This is a recipe I found over at My New Roots and it looked too easy to be true so I thought I’d give it a whirl. My first attempt I used frozen raw goats milk from Mrs Flannery = epic fail. I am going to put it down to the fact that freezing and defrosting milk can change its structure and I think that is why it did not work like it should have. My 2nd attempt was with regular goats milk from the supermarket and it worked a treat. The ricotta was delicious, I used mine to sprinkle on some salads or to spread on my Savory Protein Muffins but it would be pretty delicious spread on some Banana Bread with a drizzle of honey.

If you don’t tolerate regular cows milk very well, goats milk is a great option. The fat globules in goats milk are much smaller than those found in cows milk so they are much more easily digested and goats milk contains more medium chain triglycerides that help lower cholesterol and speed up the metabolism.

1 litre goats milk
1 tsp rock salt
3 tbs fresh lemon juice

In a saucepan add milk and salt and heat slowly, stirring occasionally, until just before it boils then remove from heat. Add the lemon juice, give it a quick stir and leave it sit, it should curdle and start to split pretty quickly. Let it stand for about 1/2 hr then line a sieve with some cheesecloth or a couple of clean chux and pop over a big bowl. Pour the milk mix into the lined sieve. The curds with stay in the cloth, the whey will drain through into the bowl below. Allow to sit and drain for about and hour, or if you are really impatient, you can help it along by squeezing it gently. Keep the whey for adding some extra protein to smoothies, stock, soup etc. scoop the curds out of the cloth and your ricotta is done. Store in the fridge.

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Chicken Bone Broth

29 08 2012

The benefits of broths made on bones are plentiful! As the bones cook in the water, minerals and other nutrients are released from the bones and into the water. Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals that are really easily absorbed when we eat it. Bone broth contains glucosamine and chondroiton – these are useful in the treatment of arthritis and joint pain. This broth also contains loads of collagen, which is the building block of cells to bones, ligaments, cartilage and the brain. Read more about the health benefits of bone broth HERE.

4 chicken frames, roasted
2 L water
2 tbs apple cider vinegar
2 sticks celery, chopped
2 carrots, chopped
1 onion, chopped
3 cloves garlic, chopped
3 bay leaves
Chunk ginger, chopped
Salt & pepper to taste

Take the roasted chicken frames and rest of the ingredients, chuck it all in the slow cooker, turn it on, go to bed/work. The longer you leave it, the more nutrients will end up in your broth. Strain the liquid through a sieve. Done, magic. You can do this in a big pot instead, just pop everything in the pot, let it simmer for at least 6 hours. (I generally leave mine for 24-48hrs just topping it up occasionally with more water.) Strain through a sieve. This can be frozen if you like as well.

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Lacto-Fermented Cabbage

14 08 2012

So, lacto-fermented foods??….. Heard of sauerkraut? It is a lacto-fermented food. So this process is basically “pickling” the food by using the Lactobacilli bacteria to do the job. There are loads of great reasons to eat lacto-fermented foods and you can read more about them HERE. If this is the latest in the gut-health bandwagon, I am jumping on with both feet!

Lactobacilli bacteria stimulate our immune systems and help protect the body from infection. The lactic acid they produce when fermenting food actually helps normalize our stomach acidity. Lacto-fermented foods improve digestion and stimulate the growth of good stomach flora and improves the bio-availability of minerals in the food.

You can ferment any veggies at all, carrot, cucumber, radish, cabbage, daikon, beetroot…

You will need -
A jar with an airtight lid, both sterilized with boiling water
A bowl
Something to gently pound the cabbage – meat hammer or I used the end of a wooden rolling pin.

1/2 red cabbage, shredded or grated
1 tbs Himalayan rock salt
1 tbs caraway seeds (optional)
4 tbs whey (you can use an extra tbs salt if you don’t have whey but whey works better)

Place all ingredients into a bowl and use the “pounding” implement to gently pound the cabbage to release the juices, you can knead it with your hands if you like. You will need to do this for about 10 minutes. Spoon into your sterilized jar and press down firmly so there is about an inch from the top of the jar and the liquid comes to the top and covers the cabbage completely. Pop the lid on tightly and place on the bench at room temperature for 3-4 days before moving it to the fridge. After 3 days you can eat it! I eat mine with some veggies and lean protein for lunch or dinner. You can have it with salad or pop some in your SUSHI.

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Broccoli Pesto

4 08 2012

This was inspired by a few recipes I have seen like this lately. The one from Green Kitchen Stories looked delicious so I thought I’d jump on board and make my own version.

Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. Broccoli has fantastic anti-inflammatory and anti-oxidant effects in our bodies, it is low carbohydrate and helps support a healthy digestive system.

1 large broccoli head
1/4 cup fresh basil leaves
Juice 1 lemon
1 cup walnuts (you can use other nuts or sunflower seeds if you like, I lightly toasted mine 1st)
2 cloves garlic
1/2 cup flaxseed oil or olive oil
1 handful rocket
1 long red chilli (deseeded if you don’t want it too hot)
2 tbsp green tea or water
salt & pepper

Place everything but nuts in a food processor and whizz until smooth, add more green tea or oil to achieve the consistency you want. Now add the nuts and pulse until they are chopped to the chunkiness you like. I serve this tossed through salad or steamed veggies, tossed though pasta or rice noodles and with some grilled chicken, fish or beef.

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Not-Nutella

21 07 2012

Did you know that Nutella contains 54g sugar/100g? To put that in perspective, Coke has 11g/100g and we know how crap Coke is for us. How then, is Nutella “a nutritious breakfast food”? How about a packet of party mix lollies, some fairy floss and a 2L Fanta for breakfast too?!? I’m not saying it isn’t delicious, it is, but it is NOT good for you! Here’s a much better version, without all the sugar. You can sweeten it with a tablespoon or so of maple syrup or agave if you prefer that to stevia.

200g shredded coconut
200g roasted hazlenuts
2 tbs raw cacao
1 tbs cinnamon
Pinch stevia (optional)

In your food processor blend the coconut until it starts to form a paste. Add the hazlenuts and continue to blend until it all comes together like the consistency of nut-butter. Add cacao, cinnamon & stevia and blend for about another minute. Done! I spread mine on my protein muffins, pancakes or pour into a dish, allow to set in the fridge and you have Not-Nutella Bark!

Here’s the spread

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And some Not-Nutella Bark

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Paleo Satay Sauce

19 07 2012

This is a super quick and easy satay sauce. I have used my nut butter rather than peanut butter as peanuts are not considered paleo because they are actually a legume not a nut!? GASP!! I know! Outrageous right! Well it’s true. If you love peanuts, feel free to use a natural crunchy peanut butter in place of the nut butter, just make sure it’s not full of crap.

1/2 small onion, finely chopped
1 garlic clove, crushed
1 red chilli, finely chopped
1/2 cup nut butter- I used almond & sunflower butter
1 cup coconut milk
1 tbs fresh lemon juice
1 tbs apple cider vinegar
Pinch salt and pepper
Pinch turmeric

In a frypan Sauté onion, garlic and chilli for a few minutes until onions are soft, add remaining ingredients and mix until combined well. Reduce heat and simmer, stirring occasionally, for 5-10 minutes. You can add some extra coconut milk or water to get it to the consistency you want it. I served my sauce over some grilled chicken and veggie stir fry. You could serve it over veggies or tofu or a different meat as well. Enjoy.

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Sunflower & Almond Butter

16 07 2012

I am loving nut butter at the moment, I eat it on my Sweet Protein Muffins and the Savoury Ones but you can do whatever you like with it, use it in place of butter in your recipes, eat it out of the jar, I do. This was a different twist on a boring almond butter…. Add some seeds = deliciousness as well as a bundle of Vitamin E, Magnesium and Selenium. Thanks very much sunflower seeds, you have been most helpful. The spices are completely optional, I just love adding spices to everything, especially these ones, leave them out if you want, it doesn’t make you weird…. Well maybe a little.

150g sunflower seeds
300g almonds
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

In the food processor, blitz everything until it turns to butter. Don’t stop when you get to a paste, keep going, soon the natural oils of the nuts and seeds with release and you will have your nut butter…. I promise it’s worth waiting for.

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