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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Thai Beef Burgers

31 03 2014

We have sold our house & moved into a rental house that has the WORST oven in all of the land…. Who am I kidding, the entire kitchen is what my nightmares are made of. The only saving grace is the gas cooktop, even though only 3 of the 4 burners work. Anyway, back to the oven. This thing is tiny but that isn’t the worst part. The worst part is that the thermostat in it is obviously broken….. Which we learnt the hard way…. A few times. This sucker will turn anything to charcoal within about 5mins if you set the temp to more than 120C. Any recipe that involves an oven for the next 6mths comes with a warning “I have no idea what temp this was cooked at”. Lucky for you, and me, this can be chucked in a frypan or on the BBQ, phew.

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Salted Caramel Choc Macadamia Fudge

25 03 2014

If you thought that was a mouthful you should try shoving a bit of this fudge in your gob. It’s a mouthful mouth-party. It’s a bit sweet, but a bit salty & a bit nutty…. Kinda like me actually. You could drizzle some coconut butter on top, or a bit of melted dark chocolate. You can sub in some other nuts if you prefer. Read the rest of this entry »





Coconut Goji Bounty Bars

16 03 2014

How good are Bounty Bars!? Seriously, I think they are my favourite of all the chocolate bars! Since the packaged ones contain all manner of cr@p ingredients, I mean humectant & soya-lecithin?! WTF are those things? I have a little something for you. You could substitute the goji’s for some cherries & have yourself a Cherry Ripe. You are welcome.

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Raw Berry Tart

9 03 2014

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food caf├ęs & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

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Massaman Beef Cheeks

28 02 2014

I have not had beef cheeks since I made THIS RECIPE and made the discovery that they are actually cheeks for the face of the cow, not the butt. Easy mistake to make. These babies are the best to slow cook & you end up with this amazing fally-apart-melt-in-your-mouth business and a great dose of skin & gut healthy gelatin.

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Pork & Chorizo Stuffed Sweet Chilli

23 02 2014

I made a stuffing similar to this at Xmas time for our turkey and ever since I have been OBSESSED with stuffing and trying to think of more ways to acceptably eat it. This way is completely acceptable. And delicious. Deliciously acceptable even. I think that Xmas food should not just be kept for Xmas, I mean seriously, why aren’t we rocking baked ham off the bone all the time? Or turkey, I mean you’d have a weeks worth of food right there if you roasted that sucker up on a Sunday. Who’s with me? What other ‘Xmas food’ are we going to make ‘all the time’ food?

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Choc Chunk Coconut Cookies

14 02 2014

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

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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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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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Crap-Free Coleslaw

5 01 2014

Did anyone else used to think it was called ‘coldslaw’ too? I bet you did even if you won’t admit it. You’re only lying to yourself. Anyway, coldslaw makes much more sense than coleslaw because it really is cold ‘slaw’…. I don’t actually know if ‘slaw’ is a thing or if I just made that up? Stand by, I’m off to google it….. Right, so it turns out that ‘slaw’ is not a word, it’s just short for ‘coleslaw’. I also happened upon another fact…. ‘Cole’ is actually derived from the Latin word ‘colis’, meaning ‘cabbage’. Whatever Wikipedia, I still think coldslaw makes much more sense.

This one doesn’t contain the truck-load of cr@p that is in the store-bought versions and is exactly what I felt like in this 57-million-degree-heat. Not even exaggerating, it actually is that hot.

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Fig & Caramel Cake

23 12 2013

This recipe was inspired by a Paleo Sticky Date Pudding recipe I saw over at THE MERRYMAKER SISTERS, if you have not checked out those ladies yet you need to ASAP. They are fab, they cook amazing creations and you will want to lick your computer screen when you cast your eyes on some of their goodies. I was going to make their Sticky Date Pudding for my sister’s surprise birthday dinner but I don’t like to follow recipes so I changed it up a bit to suit the tangent I went off on which took me to figs instead of dates. You could make these as mini puddings too and I think it would make about 10.

Warning! This is NOT a low-sugar dessert! Obviously it doesn’t contain any of that highly refined nasty white stuff but natural sugar is still sugar. I guess what I am saying is that this is a SOMETIMES cake, not an ALWAYS cake and prepare for a bit of a buzz if you, like me, are used to minimal sugar generally.

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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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Top Deck Chocolate

10 12 2013

I love chocolate. I really, really do. It makes me happy in my heart. These days it tends to only be the homemade variety or some good quality dark chocolate that ends up in our house. This has been one of my favorites so far. Loaded with magnesium from the fabulous raw cacao & some healthy fats from the deliciously smooth cacao butter & coconut oil, this gear is good. Real good. Like you might need to hide it from yourself in the back of the freezer behind the dog mince to stop yourself eating it at breakfast time. Not that I did that…. BUT if I did there wouldn’t be anything wrong with that. Besides, if no-one saw me it never happened, right?!

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Coconut Crusted Fish

24 11 2013

I don’t know if you have tried it yet but I am OBSESSED with the FISH TACO at Primal Pantry. It is to die for. Go there, eat it, thank me later. Anyway, the salmon fillet in that is coconut crusted. Freaking heaven. It’s a mouth party & all your tastebuds are invited. Of course I though I had best get coconut-crusting my own fish at home. This is an awesome alternative to a regular fish batter & you could substitute the shredded coconut for almond meal if you wanted to as well. Go on, treat your mouth.

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Chinese Pork Spare Ribs

10 11 2013

Since my first ribs experience at Ribs & Rumps a few months back, I have developed quite a taste for these little morsels. That night was a first of a few things. I ordered my first steak…. Yep, EVER. Up until about 6 months ago I didn’t eat red meat. I had to consult the entire table about what type of steak I might like, how would I have it cooked, sauce or no sauce? I must have been super annoying. Anyway, someone else on the table ordered ribs & was nice enough to share (way nicer than me, if I had a plate of ribs, I totally would not share. Joey doesn’t share food! Remember that? Friends? No? Whatever). So that night I ordered my first steak & tried my first ribs & I have not looked back. Today I even cooked my first steak myself for lunch. I still have a bit of a freak out with red meat because I am not that confident cooking it. I stood staring at the steaks at the butcher for about 20mins trying to work out which sort to buy. In the end I did ‘eanie meanie, miney, mo’, because that is how I make all the difficult decisions in my life, don’t judge me, it has served me well to date. Anyway, I have just realized that this is probably a pretty rubbish story by now so I’ll wrap it up. I cooked the steak, it was good, not as good as my dad’s steak but edible. Make these ribs, they are delicious & I promise I won’t bore you with any more cr@p steak stories….well, I might.

2 tsp Sichuan peppercorns, ground
1 tsp Chinese 5 spice
2 tbs sesame oil
2 tbs honey/ maple syrup (OPTIONAL)
1/2 cup coconut aminos (soy sauce or tamari can be substituted)
1 tsp fish sauce
8 pork spare ribs

In a big bowl or tray mix all the ingredients except the pork together well. Add the pork to the marinade & toss to coat. Refrigerate for a few hours or overnight. Pop the ribs (no marinade) in an oven tray on 150C for about an hour then crank up the heat to 200C for about 15-20mins to crisp up the outside. Optional- With the leftover marinade, add to a small saucepan with 1/2 cup chicken stock and simmer over a low heat to reduce to a nice thick sauce that can be drizzled over the ribs once they are cooked. We served ours on a big bed of wilted greens. Now get those fingers dirty & dig in.

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Cumin Pulled Pork

7 11 2013

Now I know it’s getting warmer but that is no need to relegate your slow cooker to storage just yet! Whilst it might not be stew or casserole weather, slow cooked or shredded meat is an amazing accompaniment to a fabulous salad too.

This delicious pork concoction is what we used to fill our amazing COCONUT CREPES but it would be amazing however you chose to eat it. It has very few ingredients & as it is a slow cooker/crockpot recipe it requires very little work on your behalf.

1tsp ground cumin
1tsp cinnamon
4 dried red chilli (you can use fresh but maybe just 2), roughly chopped
4 cloves garlic, crushed
1 onion, roughly chopped
1-2L of stock or water
Pork- leg or shoulder
Pinch salt & pepper

OPTIONAL EXTRA
1 cup coconut cream
1 tsp cumin

Rub the pork with the cumin, cinnamon, salt & pepper & pop it in the slow cooker (crockpot) on top of the chopped onions. Add the garlic & chilli & pour over the stock (or water) to come about 2cm from the top of the pork. Cover & let the slow cooker do it’s thing on low for 6-8 hrs. If you are doing this in the oven in a crockpot I would go with 120C for 6-8hrs. Remove from the liquid and use a fork to shred the meat. It should all fall apart easily. I then popped the meat in a baking dish, poured over 1/2 cup of the liquid from the crockpot, 1 cup coconut cream and sprinkled with another teaspoon cumin, give it a good stir and popped in in the oven on 180C for about 20 mins before serving. That last bit it completely optional. We then used it as filling for the crepes.

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Coconut Crepes

2 11 2013

My mum made some delicious crepes with pulled pork for my birthday so I thought I’d have a crack at my own. I didn’t want to use too much arrowroot starch but coconut flour can be a total bit$h to cook with without it. I tried a couple at the start without the arrowroot starch, hot tip…. Just don’t. They were a disaster. Trav still ate them but they were not crepe-like, they were a pile of broken bits. Much like my ego was starting to become.

These can be used like a tortilla and I totally intend to crack them out for a Mexican fiesta feast one night. I think they would work brilliantly as chicken enchiladas or quesadillas. You could also make them a sweet crepe and shove all sorts of fab poached fruit inside.

1/2 cup coconut flour
1/2 tsp garam marsala (optional- you can omit completely or replace with cinnamon for a sweet crepe)
6 eggs
Salt & pepper
2 cups Coconut milk (or milk if your choice)
2 tbs Arrowroot starch (cornflour would work too, some flavorless whey might work too, I haven’t tried, let me know if you do)
Makes about 15 crepes

Pop everything into the food processor & blend until smooth. Heat a small frypan & add a dash of coconut oil. Pour in the crepe batter & swirl it around the pan to form a thin, even layer. Now the trick to being able to flip these suckers without them ending up as a pile of scramble is to let them cook almost all the way through before you attempt the flip. They should be browning around the edges, then you can flip them and cook briefly on the other side. We filled these lovely morsels with some pulled pork & salad but they would be pretty devine filled with berries & yoghurt drizzled with chocolate sauce…. Just sayin.

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Chocolate Lamb

20 10 2013

So chocolate with lamb, super weird or super delicious? I think both. The raw cacao in this recipe gives the lamb an amazing rich & mildly chocolatey flavor without being too much of a punch in the face. Lamb is a great source of protein & is rich in iron, zinc & B vitamins. I love the way this lamb just falls apart from the cooking & can be a great addition to a salad if you want more of a Summer meal rather than a Winter warmer.

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