Date & Dark Choc Hot X Buns

15 04 2014

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

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Figgy Coconut Balls

13 04 2014

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

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Ginger Coconut Bookies

13 01 2014

What do you get when you cross a BALL with a COOKIE? A BOOKIE! These little bookies are like little bombs of joy. If my tastebuds had feet they would be doing a happy dance right now. If you want your tastebuds to be busting some moves too then just make these. It’s that easy.

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BBQ Wings

16 09 2013

I used to hate chicken wings. I just didn’t ‘get’ them. I mean they were small, fatty, fiddly & had no meat on them. To much effort for too little reward. Guess what I have since discovered? Well, I am no longer the fat-phobe I was 5 years ago so wings hit the spot now with my fat loving AND those small, crappy, meatless wings that I hated were probably coming from those poor caged, factory farmed chickens that don’t ever get to flap their darn wings! These days, my free range wings are meaty & big because these birds have been having a cool old time, hanging out in the sunshine, flapping those wings & eating whatever the hell they damn please not some weird-ass corn & soy food that they were NOT designed to eat. Now I freaking love wings so I present to you the easiest recipe of all time. You are going to freaking love these! I love them so much that I even eat them for breakfast sometimes.

1 cup BBQ Sauce plus 1/2 cup reserved for later
1 kg free range chicken wings
1 tsp cinnamon
Pinch salt & pepper

Preheat the oven to 150C. Place all the ingredients into a big bowl and mix well to coat the wings completely. On a wire rack with a tray underneath place the wings in a single layer. Bake for 30-40 mins. Remove from oven, turn the heat up to 180C & use a basting brush if you have one to coat the wings with the extra BBQ sauce. Pop them back in the oven for one last crisp up for 15 mins. Remove and devour. You are welcome.

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Nut-Free Coconutty Balls

29 07 2013

These are no-nut balls. Yep, I just said that. Sometimes you just need to not have nuts in your life, other days you just need nuts. Today was a nut-free day AND I have Coconut Butter from Honest to Goodness to create with before the GIVEAWAY. If you want to be the lucky recipient of a jar your can get all the details HERE. I am going to give away one jar this week, one next week & a few more on the 14th August. Get posting & sharing the MFR love!

200g sunflower seeds, lightly toasted (or nut of your choice)
150g Coconut Butter
Zest & juice of 1 orange
50g Goji Berries (optional)
1 tbs Maca or Lucuma powder (optional)
2-3 tbs Raw Cacao

In your food processor blend the sunflower seeds until they start to form a paste. Add the coconut butter & orange zest & juice, lucuma/maca & blend until smooth. Add the goji berries & pulse a few times just to combine. Now I made 3 different types of balls, you can choose one or make them all too. Some I just used the batter as it is now, rolled balls & that’s it. Others I rolled the same batter into balls then rolled the balls in raw cacao to coat at the end. The last lot I added a couple of tbs of raw cacao to the food processor, gave it a bit of a blend, then rolled that chocolatey goodness into balls.

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Why I’m Nuts for Coconuts & a Giveaway!

12 07 2013

My first giveaway and it is of one of my most favorite things in all of the land….. Coconut Butter! Most of you may have noticed that I am pretty nuts for all things coconut. It is border-line an obsession. I would say that I eat at least one serve of coconutty goodness every day. Is that weird? Actually don’t answer that, it’s not going to change anything for me, so just keep your opinions to yourself….. Unless your opinion is that I am totally normal, not even mildly unhinged & that I do not have coconut OCD…. Then share your opinions freely. Wow that got off-track, how unusual for me.

So, I have been lucky enough to be sent some DELICIOUS JARS OF HEAVEN from Honest to Goodness to giveaway to you!! BUT WAIT, there’s more…. and it’s not a set of steak knives that can cut through a shoe with ease (why would you want to??). As well as that you can get 10% off any orders from Honest to Goodness from the 1st until the 15th August. That’s 2 weeks people, you have 2 weeks to stock up on what you need. Use the code 13MYFOOD at the checkout.

So why do I love coconut products?

#1- Coconut products are freaking delicious. Oil, butter, milk, cream, shredded, flakes, flour. It is totally versatile & 100% a mouth party.

#2- The saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, the metabolism boosting medium chain triglycerides can aid in weight loss.

#3- The lauric acid in coconuts is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system and is very nourishing. Put it on your skin, in your hair, use it as a deodorant or toothpaste.

#4- Coconut oil is very heat stable and this makes it a great oil for cooking. It is not damaged easily through heating like many other oils and stores really well also.

#5- It is so versatile & a brilliant option for those who have food intolerances. Unless you’re intolerant to coconut, in which case your life must be very sad. Coconut products can be used in sweet or savory dishes, as a substitute for butter, other oils, milk, cream, grain flours. You can read about my LOADS MORE USES here.

Even more about the health benifits of coconut products HERE if you don’t believe me yet.

So for the GIVEAWAY, what do you need to do?? Handstand walk through the main street of your city dressed as a coconut…. or not, though that would impress me no end! You need to share the MyFoodReligion love & your creativity.

So to be a winner you need to-
* Be an Australian resident- sorry but no international shipping will be happening
* Share the blog or Facebook page with as many people as possible
* Tag me on Facebook or Instagram (myfoodreligion) with your coconut butter creations

The winners will be drawn on the 16th August and DON’T FORGET that you can get 10% off your Honest To Goodness Order from the 1st-15th of August 2013!! Hop to it ;)





Salmon & Chorizo Fish Cakes

27 06 2013

This might seem like a weird combo but it’s not, it’s freaking delicious. I mean chorizo is going to make anything taste pretty tops. This is a super economical & freaking tasty dinner, lunch or snack. This made about 20 fish cakes and they freeze really well too so are perfect as a grab-and-go option when you are time poor. Tasty, easy, cheap & fast, there’s not much more I can do for you. You’re welcome.

Fish Cakes-
6 eggs
70g coconut flour (or almond meal)
Big handful of coriander, finely chopped
Big handful of dill, finely chopped
850g wild caught tinned salmon
Salt & pepper to taste
1 chorizo sausage, finely diced

Tartare Sauce-
6 tbs full fat coconut cream (it works best if this has been in the fridge so it is thick & creamy)
Juice 1/2 lemon
Good pinch salt & pepper
2 tbs chopped dill
1 tbs chopped capers
1 tbs chopped gherkin

Preheat oven to 170C.
For the tartare- mix everything well in a bowl then pop back into the fridge until you need it.

In a big bowl add all the ingredients and mix well, get in there with your hands is best. Shape into patties and pop into a baking paper lined tray. Chuck it in the oven (not literally, that would make a massive mess, stink for days & leave you with no dinner) and bake for about 20-30 mins or until outside is nice & crispy & they have cooked through. Make sure you check them at 20mins & go from there. I drizzled ours with my homemade tartare sauce.

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Nut Butter Bark

23 06 2013

You know what? Sometimes when I type ‘nut butter’, my auto correct often changes it to ‘but butter’. That is not cool predictive spelling-thingy, no-one wants butt-butter. That does not sound in the least bit appetizing does it?

Moving on, this can be made with any type of nut butter you like or even seed butter (like sunflower seed butter) if you have a nut-aversion, you can add some coconut butter to it too if you like. It is loaded with healthy fats, takes about 5 mins to make and is the perfect after-dinner treat with a cup of tea.

If you love splendid little treats like this you should really check out A NOURISHING KITCHEN E-book by the Holistic Ingredient! It is full of ah-mazing recipes (I am not just saying that because I contributed one) and some of the most devine looking sweet treats! Amy has a beautifully holistic & balanced approach to food & creates recipes that are uncomplicated, beautiful & freaking DELICIOUS! This book is a must-have in my opinion & would make a brilliant gift for a friend or loved one who is trying to become a nutrient-seeker too! It’s $18 that you will not regret spending.

1 cup nut butter (I used cashew & brazil)
1/2 cup coconut oil
1 tsp cinnamon
Dash stevia or maple syrup (optional)
Pinch salt

Chuck everything in a saucepan on a low heat, melt it all together. Pour it onto some baking paper on a tray & pop it in the freezer until it sets. Break it into chunks. Shove it in your talker. You can get fancy-schmancy & sprinkle it with coconut, other nuts, cacao nibs before you put it in to set if you want to.

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Bacony Brussel Sprouts

13 06 2013

I hate brussels sprouts. I wasn’t force fed them as a kid, actually I don’t remember ever having them as a kid. As an adult I have had them steamed a few times and they were rank. Yesterday I had the shaved Brussels sprout salad from Primal Pantry for lunch & I finally realized what was missing from my previous brussels sprouts experiences…. Bacon. Delicious, crispy, salty bacon. Of course!! Da da daaaaaaaa….. I bring you my bacony roasted brussels sprouts. Now I love brussels sprouts, I hope you will too.

These cute little baby cabbage-looking veggies are from the same family as broccoli, cabbage & kale so it should come as no surprise that they pack a serious nutritional punch. They are a storehouse of anti-oxidants with vitamins C, K, A & B-complex. Keep in mind that vitamins A, E & K are fat-soluble and need dietary fat present to enable them to be absorbed by us. That is why it’s a great idea to have a drizzle of coconut oil, olive oil, grassfed butter or ghee with your veggies to ensure you are able to absorb the most nutrients from them. They say ‘you are what you eat’ but actually ‘you are what you digest & absorb’.

Brussels sprouts- I am not really sure how much but I think about 500g
2 lge rashers of free-range gluten-free bacon, roughly chopped
1 red onion, roughly sliced
1 tbs coconut, ghee or grass-fed butter

Preheat oven to 180C. Wash the Brussels sprouts & chop off the bottom stalk. Cut them in halves. Add them with the onion & oil to a baking paper lined tray and toss well to coat. Sprinkle bacon over the top & bake for 25-35mins.

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Carrot Cake Breakfast Bars

9 05 2013

I’m not sure if you are up to date with my latest body experiment but I had my food allergies tested to try & get to the source of my dodgy gut. Result are in and it’s a pretty dire outcome, though it could be worse…. I could be allergic to bacon or coconut. I will share the whole saga in another post but dairy in all forms is a massive one (adios whey protein), almonds (that’s pretty annoying), mushrooms & bananas & pineapple (not ideal but I will cope), sugar cane (who cares), wheat/gluten (no surprise & don’t care). There are more, but they are the main ones. Then comes eggs. My biggest SADNESS is EGGS!!! I freaking love eggs, I eat them all the time, every day for breakfast at least (perhaps my problem). BUT, it is ok because, if it is going to make me feel better then I am all over it. No eggs for at least 4 mths then we will reintroduce & see how we go. Until then I need some new breakfast ideas.

These protein bars are low carbohydrate, I have snuck some veggies in there to keep me from getting scurvy, high in protein & have some healthy fats as well. I freeze mine as individual bars for the days when I need brekkie or a snack in a hurry. See eggs, I don’t need you.

1 cup grated carrot
1 cup grated zucchini
1 tsp fresh ginger, grated (you could use a tsp or ground ginger instead)
2 cups mixed nuts/seeds (choose whatever you like)
1/2 cup protein powder (vanilla or flavorless)
4 tbs ground flax or chia mixed with 1/4 cup water (or 2 eggs)
1/2 cup coconut oil, melted
1/2 cup nut butter, coconut butter or seed butter of your choice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Pinch salt
1/2 cup water
1/2 cup coconut (optional)
1/2 tsp stevia powder (or 1/4 cup honey or maple syrup)

Preheat oven to 170C. In a bowl (or I used a food processor) mix zucchini, carrot, coconut oil, water, nut butter, ginger & flax, chia mix or eggs and combine well. Add the spices & protein powder & stevia (or honey) and mix again. Add all remaining ingredients and blend to just combine. Line a cake tin or loaf pan with baking paper and pour the mixture in & flatten out. Bake for about 20-30 mins until cooked, sprinkle with a bit more cinnamon, allow to cool before slicing into bars. These can be stored in the fridge or freezer.

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Sweet Potato Muffins with Coconut Crumble

20 04 2013

When I went to the markets this morning I bought the worlds biggest sweet potato, it weighed almost 2kg. Well I don’t know whether it is ACTUALLY the worlds biggest, I didn’t check the Guinness Book Of Records, but it probably is. Luckily I had The Fitographer with me to be my packhorse and carry the loads of food I kept purchasing. Marry a strong man ladies, that is my advice, they are very useful.

Inspired by the always talented and lovely Sarah from Ingredients of a Fit Chick, I used her sweet potato muffin recipe and added a few bits of my own. If you haven’t visited Sarah’s BLOG you really must, she loves coconut almost as much as I do so in my eyes that makes her an awesome chick. We’d probably be besties if we lived in the same country. She also has heaps of great recipes and does loads of cool things. You’ll like her.

Wet Stuff
1 cup sweet potato, steamed & puréed/mashed
2 tbs coconut oil/ghee, melted
3 eggs (use flax-eggs for vegan alternative)

Dry Stuff
2 1/2 scoops (90g) of whey protein powder (vanilla or flavorless) (use vegan protein if required)
1/2 cup coconut flour
1/2-3/4 tsp stevia powder (depending on how sweet you like it or 1/2 cup honey/maple syrup)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3 tsp baking powder
1/2 tsp vanilla powder (or 2 tsp vanilla extract)

Topping
1/2 cup shredded coconut
3/4 cup almond meal (or coconut flour if you want to keep this nut-free)
Dash stevia (or 2 tbs maple syrup/honey)
1/2 tsp cinnamon
1/2 cup egg whites

Preheat the oven to 160C. You will need 3 bowls. Mix all the dry ingredients well in one making sure you get rid of any lumps. Mix all the wet ingredients in another bowl until smooth. Mix all the topping ingredients together in a small bowl until well combined. Add the wet ingredients to the dry and mix until completely combined, try not to overmix this. Spoon this mixture into muffin/cupcake containers so they are about 3/4 full. Spoon the topping onto the top of each muffin and press down gently. Bake for about 10-15mins. They will continue to set a bit as the cool. Don’t overcook them or they will taste like cardboard. Remove from oven & allow to cool slightly, I chucked a blob of ghee on mine while it was still warm. So delicious. Coconut butter or nut butter drizzle would be amaze too. This made 12 cupcake sized muffins. You can freeze these or store them in an airtight container in the fridge…. That’s if they last that long, they taste best fresh out of the oven.

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Caramel Walnut Cookies

12 04 2013

Mmmmmm the sweet smell of cookies. There is something very comforting about cookies and these ones are a perfect match for a cup of tea/coffee/smoothie/water. Really any excuse to eat them will suffice. They are sweetened only with a few fresh dates so won’t have you off your face on a sugar high. Ever notice how walnuts look like little brains? Well that is because they are smart little nuts. They are LOADED with vitamin E which is an excellent antioxidant, rich in omega 3 fatty acids which provide an excellent anti inflammatory action for our bodies and contains lots of important B-complex vitamins. What clever little nuts.

On a totally different note, I had my food allergies tested last week after being inspired by my wonderful friend Belinda @ Intensity PT (you can read her article HERE) to get to the root of my dodgy gut. Results should be in this week, if I am allergic to coconut the outcome could be dire….. At least I could still eat these cookies.

3 cups walnuts (you could try using another type of nut, I haven’t so I am not sure how it would go)
6-8 fresh dates (if you like things really sweet, go with 8)
1 tbs lucuma powder (OPTIONAL- you can leave this out)
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
Pinch salt
1/2 tsp baking powder
2 eggs
1/2 tsp cinnamon
Extra walnuts to decorate cookies

Preheat your oven to 160C and line a baking tray with baking paper. Add the walnuts & all other dry ingredients to your food processor & blend until the walnuts are a rough flour. Add all other ingredients & blend until a smooth batter forms. It will still be quite sticky. Wet your hands with water and roll the batter into balls and place on the baking tray, flatten them out slightly to cookie shapes. This should make about 12 cookies. Place in try oven for about 15 minutes. You can leave them in a bit longer if you want a crunchier cookie. Once you remove them from the oven, allow to cool for about 10 mins before transferring to a wire rack to cool completely. These freeze well if you want to store them in the freezer, I keep mine in the fridge.

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Cream of Cauliflower Soup

7 04 2013

It has been a cold, wet week so far and it feels like perfect soup weather! Soups are a great way to get loads of veggies in your guts without trying very hard. Make them on some bone broth and you get even more amazing health benefits like immune support, joint support, gut healing and reduction of inflammation. Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. You could make a cream of broccoli version by substituting the cauliflower for broccoli & adding a couple of handfuls of baby spinach too.

1 carrot, finely diced
3 cloves garlic, crushed
1 onion, finely diced
Coconut oil to sauté
1 heaped tsp fresh ginger, grated
1 small head cauliflower, chopped roughly
1 cup coconut cream
2 lge zucchini, peeled and chopped into 1/4′s (you don’t have to peel them, I just didn’t want green soup this time)
1L stock (vegetable, chicken or your own homemade bone broth)
Salt & pepper to taste
Fresh thyme to serve

In a large pot sauté the onion, garlic, ginger & carrot in the coconut oil until the onion is translucent. Add the cauliflower, zucchini & stock & bring to the boil. Reduce to a low heat & simmer for about an hour. Use a stick mix to blend until smooth. Add coconut cream & salt & pepper & blend until combined. Serve with some fresh thyme. Easy as.

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Banana Cinnamon Cookies

20 03 2013

I love cookies. So much. I could eat them every day. According to the health foundation food pyramid, cookies are a ‘sometimes’ food. Well they can bite me, these cookies are an ‘everytime you work your ar$e off at the gym you can have one (or 3) kinda food’. They have some great healthy fat sources from the nut butter & coconut and only have 1 banana between about 12 cookies so are pretty low carb! High fibre, high iron, rich in B vitamins, potassium packed bananas are great fuel for our bodies. Many studies have also shown that adding cinnamon also helps lower the GI of high GI foods like bananas and assists in regulating blood sugar levels. I love cookies. Did I mention that?

250g of nut butter (I used almond but peanut/cashew/macadamia/ sunflower seed would work well too)
1 large egg
60 g coconut oil
1/3 cup raw organic honey or 1/2 tsp stevia powder
½ teaspoon sea salt
1/2 teaspoon nutmeg
1/2 tsp cloves
1 teaspoon cinnamon
¼ cup coconut flour
1/2 teaspoon baking soda
1 very ripe banana

Preheat your oven to 160C. Line a baking tray with baking paper.
Place your nut butter, egg, banana, coconut oil and honey (or stevia) in your food processor and process to combine. Add in your salt and spices and process to mix well. Add your coconut flour and baking soda and process one last time. You should now have quite a sticky dough. Spoon your cookies out on your lined tray and press them down to look like cookies. Bake for 10-15 minutes for a still chewy but nicely baked cookie. Remove from the oven and let cool. This made about a dozen cookies.

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Lamb Sliders

13 03 2013

This dish was inspired by my baby sister Jess. She’s not actually a baby. It is not cool to let babies kick around next to ovens & stoves. That is just plain dangerous. Jess is 21 so completely fine to be left unattended in a kitchen. She made chicken ones like this last weekend and they looked fab so, given my newfound discovery of meat, I though lamb with a mint sauce would be amaze. It was. You will love it. This recipe is sans the bread found in most sliders so won’t clog up your guts like glue. Packed full of veggie goodness, a few healthy carbs & a whole lot of yum, this is a perfect post workout chow down.

Mint Dressing-
4 tbs coconut cream (it works best if this has been in the fridge so it is thick & creamy)
Juice 1/2 lemon
Good pinch salt & pepper
2 tbs chopped mint

Mix it all well in a bowl & pop it in the fridge until you are ready for it.

Sliders-
1-2 large sweet potatoes, sliced into about 1cm thick slices
Baby spinach
1 avocado, sliced
1 capsicum, sliced & roasted (optional)
500g lamb, I used backstrap but I am sure other cuts will be fine too
Add anything else you fancy
2 tbs fresh chopped rosemary
2 tbs coconut oil
Pinch salt & pepper

In a container mix the rosemary, oil, salt & pepper. Add the lamb and coat well in the mix. Set aside to marinate for a bit. Preheat your oven to 180C, on a baking paper lined tray lay out your sweet potato rounds & bake for 20-30 mins until cooked. Removes from oven & set aside. In a hot pan cook the lamb to your liking then set aside to rest for 5-10mins before slicing. Take a sweet potato round, stack it with your spinach, avocado, capsicum & lamb, drizzle with the dressing then top it all off with another sweet potato round.

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Sweet Potato Fries

10 03 2013

I love sweet potato. In cakes & slices, savory stuff, hell, even in ice cream! It makes me really happy. These chips make me do a super happy dance. They are kick ar$e. Sweet spuds are high in vitamin D, C, A beta carotene and B6. They contain iron & are a great source of magnesium. Round of applause please for sweet potatoes.

1 lge sweet potato, washed and cut into fries
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp dried mint
1/2 tsp garlic powder
1/2 tsp onion powder
Himalayan rock salt
1 egg white
1 tbs coconut oil

Preheat oven to 180C and line a baking tray with baking paper. In a large bowl mix egg white with all herbs, spices, salt & coconut oil. Add sweet potato pieces and mix well to coat. Place on the baking tray in a single layer and bake for 20-30mins or until cooked to your liking.

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Smoked Salmon Scrambled Eggs

2 03 2013

Breakfast for dinner, breakfast for dinner!! The last few weeks, Trav & I have made a point of having breakfast food for dinner at least one night a week. I have no idea why, we are just being weirdos (just like you Mango-hating weirdos). Last week it was Carrot Cake Pancakes, tonight SSSA- or smoked salmon scrambled eggs. Seriously this was good gear!!! This served the 2 of us.

Now let’s talk about eggs…. In a world full of misinformation about nutrition, most people mistakenly think that the egg yolk is the worst part of the egg, when in fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!

By throwing out the yolk and only eating egg whites, you’re essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids (EFAs). In fact, the egg whites are almost devoid of nutrition compared to the yolks. Even the protein in egg whites isn’t as powerful without the yolks to balance out the amino acid profile and make the protein more bio-available. Got it? Just eat your yolks please.

Handful of finely chopped kale (you know I love to sneak this into things)
4 shallots, finely chopped
2 big handfuls of chopped mushrooms
2 tbs chopped fresh dill
220g smoked salmon (or whatever the nearest packet size is)
8 large free range eggs, lightly whisked
1 tbs coconut oil

Heat the oil in a large frypan & add shallots & mushrooms and cook until mushrooms are almost cooked. Add eggs and kale and scramble how you like to. When the eggs are about 1/2 cooked, add smoked salmon & dill and mix through gently. Finish cooking. Eat.

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Coconutty Fudge

2 03 2013

I had a heap of coconut butter left over from making my Coconutty Cookies and I thought that, instead of just eating it with a spoon out of the thermomix (not that I would do that…..Totally hypothetically speaking…. Ok, alright, I have, and probably will again, stop judging you judgey mcjudge), I would make some fudge because that is my fallback plan for leftover nut butter and this was similar and I am not feeling very imaginative.

These quantities are pretty rough so just use them as a guide and adjust as you need to.

1 cup of coconut butter (ish? Maybe closer to 1&1/2 cups?)
2 heaped tbs whey protein
1/2 tsp vanilla powder
2 tsp lucuma powder (you can leave this out, I just chucked it in because I had it)
Pinch stevia (or pure maple syrup)
Raw cacao nibs to decorate- optional

Mix everything really well in a bowl. Pour into a baking paper lined dish. Pop it in the fridge to set. Voila.

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Coconutty Cookies

2 03 2013

I don’t know why there is a kettle bell in this photo? Maybe these cookies make you want to do some kettlebell swings. I think Trav was being a creative genius. I don’t question it, he’s the photo dude. I was making some more Choc Coconut Clusters and I went a bit overboard with the mixture….. So I started adding extra things to the bowl and these happened. They are, well, coconutty. They are not chocolatey though you could add more cacao if you wanted a more chocolate taste. Hot tip. Coconut butter & coconut oil ARE NOT the same thing people. Think peanut butter v’s peanut oil. Coconut oil is the oil extracted from coconut flesh. Coconut butter is the whole coconut flesh puréed into a butter.

Don’t be deterred by the high fat content of coconuts, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system.

3 cups coconut flakes (shredded will be fine)- preservative free
1 heaped tsp cinnamon
1/2 tsp vanilla powder or extract
Optional- 2 tbs protein powder
3 eggs
2 tbs raw cacao
1 tbs nut butter
1 cup Coconut Butter (if you don’t have this you can use 1/2 cup coconut oil & 1/2 nut butter)
Dash stevia (or maple syrup if you prefer)

Preheat oven to 150C. line some baking trays with baking paper. Ok, in a bowl whisk together the cinnamon, vanilla, stevia, cacao and eggs. Pour over the coconut and mix well. Heat your nut butter and coconut butter gently in the microwave or a small pot until it is a bit runny. Pour this over the coconut mix and give it a good mix. It should be looking doughy. If it is too dry, add another egg. Add protein powder now if you are using it. Once all is combined and doughy. With your hands roll into cookie shapes, place in tray, bake for 5-10 mins depending on how fudgy or crunchy you like them. I did mine for about 8 mins. I drizzled some extra coconut butter on top. These are best stored in the fridge though they do freeze well.

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Vanilla Bean Ice Cream

26 02 2013

This delicious creation comes courtesy of Quirky Cooking! I saw it on her Facebook page and it is freaking amazeballs! It is dairy free, gluten free, sugar free, vegan, raw, vegetarian, paleo…. Based on all of that, it really should be “taste-free” but, it’s not, it is a taste sensation, a mouth party, a totally splendid food experience. Convinced yet? I altered the recipe a bit (of course I did) and you can probably alter it some more if you wish. I think some great additions would be – raw cacao, cacao nibs, frozen berries, fresh dates, peppermint essence, instant coffee, obviously not all together, that would be disgusting & this my friends, is NOT disgusting. Hot tip, you will need a really good food processor (small size bowl would be best) or a high speed blender like a Vitamix etc, I have only done this in my thermomix, it might take a bit of ‘bowl scraping’ in anything else. Go forth & blend my pretties.

200g raw cashews
200g ice
1/2 tsp vanilla powder (you can use vanilla beans, vanilla paste or extract)
1 tsp lucuma powder (optional)
Dash stevia (or 1 fresh date or 1 tbs pure maple syrup)

In the high speed blender/processor add cashews & process until the become a flour-like consistency. Add everything else & process until it looks like ice cream. Finished. Done. You can eat now. This serves 2. Or just me. Don’t judge.

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