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.

Read the rest of this entry »





Chai Protein Bounty Bars

20 10 2013

Ok, let’s be clear. Coconut butter & coconut oil are NOT the same thing! I don’t care if the lady/man/weird hippy/talking cat at the healthfood shop told you they are the same. They are clearly off their face & don’t have a clue about the wonderful world of coconut & they are lying to you. I don’t know why they are lying to you. Maybe they don’t like you. Maybe they want to keep all the coconut butter for themselves…. that would be understandable. You can try to use them interchangeably if you like, but it’s going to end in tears, oily coconut tears. So here’s the deal. Think about peanut butter & peanut oil. You know they are not the same thing right? Same deal. Coconut OIL is the oil pressed from the flesh of the coconut. Coconut BUTTER (also called coconut concentrate or coconut manna) is coconut flesh puréed to form a liquid or butter. Get it? Got it? Good. Let’s make these babies.

If you are not a fan of the old chai flavor you can just omit all the chai spices & make regular protein Bounty bars. You can leave out the protein too if you like. If you leave out much more though there will be nothing left so let’s not waste each others time & just do as I say. These are loaded with fabulous healthy fats, protein & are super low carb. You need these in your face ASAP.

BARS-
200g coconut butter
1 tsp cinnamon (omit if not doing chai)
1/2 tsp cloves (omit if not doing chai)
1/2 tsp nutmeg (omit if not doing chai)
1/4 tsp cardamom (omit if not doing chai)
1 tsp vanilla powder (or 2 tsp vanilla extract)
1/4 cup coconut oil
1/4 cup protein powder (OPTIONAL- you can use extra coconut instead)
1/2 cup coconut (shredded or dessicated)
1-2 tbs maple syrup or stevia to taste (OPTIONAL- I didn’t add any sweetener to mine)

CHOC COATING
2-4 tbs raw cacao (start with 2 & add more to taste)
1 heaped tbs ghee or coconut oil
1/2 cup nut butter of your choice
1-2 tbs honey/maple syrup or stevia (OPTIONAL)

In the food processor mix all the bar ingredients together until well combined then pour into a baking paper lined tray and pop in the freezer to set while you make the coating. For the coating, add all the ingredients to a small saucepan and melt together gently. Adjust the sweetness/cacao level as you need to. Once smooth, remove from heat & set aside. Grab the bars out of the freezer & cut into the sizes you want. Dunk them into the Choc mix & place on a baking paper lined tray in the fridge to set. Now you can eat.

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Mixed Berry Choc Ripple Ice Cream

19 10 2013

Oh ice-creamy goodness how I enjoy thee. The weather is heating up so has come the time for my ice cream maker bowl to resume its place in the freezer so that I can make ice cream on a whim. You know what’s annoying? Wanting to make ice cream & the bowl isn’t frozen. Height of inconvenience. My friend bought an ice cream maker this week. She didn’t realise you had to freeze the bowl first. Needless to say that batch of ice cream was not a success. If you have bought/are going to buy an ice cream maker, you’ve got to freeze the bowl first people, like overnight, not just a few hours. That’s my pearls of wisdom for the day. I’m fairly certain you are all feeling very enlightened by this information.

Homemade ice cream kicks ar$e on the store-bought chemical $hitstorm with 34 ingredients, none of which you can pronounce. This one is a delicious mash up of berry goodness & chocolatey yum. It is a low sugar recipe that packs a flavour punch.

Berry Bit
400ml coconut milk
400ml coconut cream
250g mixed berries
1 heaped tsp cinnamon
1/2 tsp vanilla powder
OPTIONAL – Stevia or maple syrup to sweeten

Choc Bit
1 lge ripe avocado
1 cup coconut water (you can use a milk of your choice instead if you like)
2 tbs raw cacao
2 tsp cinnamon
Pinch stevia (or 1-2 tbs maple syrup)

Add all the berry bit ingredients to the food processor & blend well until smooth. Pour into your ice cream maker & let it do it’s thing.
Give the food processor a quick rinse. Now add all the choc bit ingredients to the food processor and process until smooth. Taste it & see if it needs more cacao or sweetener. Set this aside until the berry ice cream is just about done. When the berry bit is done, pour it into a container, pour the choc mix on top & swirl it through with a spoon/knife/fork/finger…. Pop it in the freezer for about an hour to set properly, scoop it out & get it in your pie hole.

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Creamy Garlic Prawns

15 10 2013

You know what I sometimes miss about this paleo bizzo?? Amazing fresh seafood pasta with loads of garlic & olive oil. YUUUMMMM!! Don’t get me wrong, I don’t miss the bloating, gut ache & general crappy feeling I get from eating gluten, but those few minutes before all that starts are heavenly. The Italians sure did get some things very right. Like gelato & Gucci. I am going to make sorbet with coconut water this Summer. Not sure what flavor but it is going to be delicious. I can taste it already. I love coconut water… & puppies. People who don’t like puppies have something wrong with them…. Like I think it’s a serious character flaw. That would totally be a deal-breaker for me if someone didn’t like puppies. That’s my dating advice for all you singles out there. If they don’t like puppies, move on quick smart. You are welcome. Well that didn’t get too off track at all. Pasta to puppies. Totally normal conversation.

2 1/2 tbs fresh garlic, crushed
1 red chilli, deseeded & finely chopped (optional)
1 shallot, finely diced
1/4 cup chopped basil
1/4 cup chopped continental parsley (optional)
400ml coconut milk
6 zucchini’s noodled (I use my SPIROOLI
500g peeled raw prawns
I also added 2 fresh salmon fillets chopped into cubes but that is completely optional!
Coconut oil for cooking.

In a large frying pan, heat the coconut oil & sauté the shallot & chilli until the shallot has softened, add the garlic & sauté until it starts to brown slightly. Add your coconut cream & reduce to a medium heat & bring to the boil. Once it is simmering add the prawns (and salmon if you are using it) and allow to return to a simmer stirring gently. Reduce to a low heat & cook until the prawns are just cooked through then remove from heat. Put the zucchini noodles in a big bowl (they are still raw but the hot sauce will be enough to cook them slightly), pour the sauce over the top, add the herbs, season with salt & pepper & toss gently to combine. Serve.

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8 Hour Slow Cooked Lamb

12 10 2013

I love lamb. Almost as much as I love coconut….It is not quite as versatile as my old mate coconut otherwise I would love it equally. Lambs are so cute AND so delicious! Plus they make great UGG boots! They are like the gift that keeps on giving. As much as it saddens me to eat such cute little critters, it does please me that they bring so much joy to the world & I only buy free range so I know they have had happy lives frolicking in fields with rainbows. I used a leg this time but I have done this with a shoulder before & it was amazing. As with all meat, source the best quality you can & try & find free-range pastured lamb. This ensures the optimal ratio of omega 3:6 in the meat and grassfed lambs can have up to 25% higher omega 3 (anti-inflammatory) than the conventionally raised lambs. Lamb is a great source of selenium, zinc, iron, B vitamins and protein. There is a great place called SIWA FRESH where you can order free-range organic lamb direct from the farm. Whole or half lamb works out so much cheaper! Get some friends or family together & grab it in bulk if you can!

1 leg/shoulder free-range lamb
1/2 cup olive oil
1 tbs sumac
1 tsp rock salt
1 tsp cracked pepper
Good handful fresh chopped rosemary
1/2 cup water

Take the lamb out of the fridge an hour before cooking. Preheat the oven to 130C. In a bowl, mix the oil, sumac, salt, pepper & rosemary and use this to massage all over the lamb. Pop the lamb into a baking tray, pour over any remaining oil mix, add the water to the bottom of the tray & cover completely with foil so that it is completely enclosed. Pop the lamb into the oven for 2 hrs. After 2 hrs, turn the heat down to 110C and let that baby go for another 5-6hrs. I always pull off the foil an hour before the end to allow the top to crisp up & give you the most delicious fat!

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Asian Style Ribs

2 10 2013

Oh yeah! Ribby Dib Dibs! Was that a weird thing to say? Whatev’s people, whatev’s. On that, is it really that difficult to add the last syllable to the word? Does it really save that much time to say ‘whatev’s’ rather than ‘whatever’? Or is it just a cool y-gen thing that i am totally not getting? Anyway, I digress, how unusual… I think ribs are the most primal looking things have ever cooked. They are totally ‘caveman’ & completely delicious! You could use beef ribs if you prefer that to pork. This sauce is the bomb and without all the weird cr@p you will find in the pre-marinated ribs at the butcher or the stuff that comes out of a bottle, jar or sachet at the store. Whip up a batch of my BBQ sauce and you can use it for loads of different recipes. I used this same sauce mix below for oven baked chicken thighs too & it was devine.

1/4 cup coconut aminos
1/2 cup BBQ SAUCE
1 tbs raw honey or maple syrup (OPTIONAL)
2 tbs coriander stems, finely chopped (leaves reserved)
2 cloves garlic, crushed
1 tbs grated ginger
1 red chilli, deseeded & finely chopped
Juice of 1 lime
1 kg free range baby back pork ribs

In a big bowl mix all the ingredients except the ribs & coriander leaves well. Add the ribs & rub them well with the sauce to coat. Allow to marinate for a few hours. Preheat the oven to 150C, line a large tray with baking paper & place the rib racks on in a single layer. Pour over any remaining sauce from the bowl & cover with foil. Bake for 1.5 hrs covered then remove foil, turn heat up to 220C and return to oven for 20-30 mins until crisped up on the outside. Sprinkle with coriander leaves, pour over any leftover juices in the tray & serve.

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Lemon & Sumac Chicken

25 09 2013

I have never really done anything with sumac but the fabulous Amy from over at The Holistic Ingredient has been ‘sumac-ing’ things lately and I didn’t want to be left of the sumac train. Yes I can hear you… What is sumac? Well I am going to tell you right now. Don’t be so impatient. It’s a spice AND it’s a berry. Betcha didn’t know that bit. It’s a little bit tart (kinda like Miley Cyrus…. Actually she’s a LOT tart) so give a tangy zing to the dish. Sumac has been used historically to help with digestive problems, it is antioxidant, anti-fungal, and anti-microbial properties. High 5 Sumac. You rock like nobodies business.
This totally does not require a recipe but I will humor you anyway.

Zest & juice of 1 lemon
1 kg chicken thighs
1/2 cup chopped parsley
1/2 cup chicken stock
Salt & pepper to tastes
1 tsp sumac spice

Preheat oven to 160C. Add all ingredients to a big bowl & toss to coat well. Transfer everything to a baking dish & bake for 45-60 mins until the thighs pull apart easily. Serve with some delicious greens sautéed in coconut oil, ghee or organic butter. Eat up. Told you it was easy didn’t I.

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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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Toasted Coconut Rough Chocolate

10 09 2013

You know what I love about toasted coconut? It tastes like unicorns are dancing on your tongue, spreading their joy to all your tastebuds. You know what I hate about it? Toasting the b@stard. Let me show you how it goes.

Pop it in the oven (or in a frypan)….
Check once…. Nothing
Check again….. Nothing
Check again…. Just browning on the edges
Check again…… Burnt to freaking smithereens like a smouldering pile of charcoal

Seriously coconut, I love you, why do you betray me so? I thought we had something special? I tout your amazing health benefits to all those who will listen! I spread your love far & wide & this is how you repay me? I am hurt, really hurt. People, you really need to keep a close eye on this process, coconut will screw you over without a second thought.

Raw cacao butter looks like white chocolate when it’s solid & it is the fat component of the cacao bean where my beloved raw cacao comes from. It is a very stable fat & gives homemade chocolate that awesome ‘mouth-feel’ that we find in the store bought stuff without all the other random cr@p they add.

400g coconut- toasted (GOOD LUCK!!)
1 heaped tsp cinnamon
1/2 tsp vanilla powder
1 tbs maca powder (optional- Lucuma would be great too)
2 tbs cacao butter (melted)- you can prob sub for coconut oil

Add all the ingredients to your food processor & blend until it becomes liquid. Pour onto a baking lined tray or into chocolate moulds or ice cube trays and pop in the fridge or freezer to set. Be careful, don’t be distracted through the toasting process & may the force be with you.

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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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Strawberry Choc Chip Super Fudgy Brownies

1 09 2013

It’s my birthday & I’ll eat brownies for breakfast if I want to….. And I totally think you should too, just to help me celebrate! It has been an amazing ‘Birthday Week’ courtesy of The Fitographer spoiling me every day this week with cards, gifts & outings. I am feeling pretty lucky and super thankful. So thankful I am making brownies. For breakfast. I think brownies should be an ‘always’ food, same as coconut & vegetables. Dietary staples.

These fudgy little suckers are delicious, loaded with magnesium & just enough sweetness to not have you plunging into a diabetic coma. Enjoy. I know I did.

1/2 cup coconut butter (or nut/seed butter)
OPTIONAL- extra coconut butter for drizzling… I mean WHY wouldn’t you?
2 eggs
1/4 cup honey/maple syrup (or 10 fresh dates)
2 heaped tbs raw cacao
1 tsp vanilla powder or extract
1 tbs cinnamon
Pinch salt
1/2 tsp baking soda
1/2 cup chopped strawberries (or other berries)
2 tbs cacao nibs (or dark choc chips)

Preheat oven to 160C. Add everything except strawberries & cacao nibs to the food processor & blend until smooth. Stir through strawberries & cacao nibs. Pour into a baking paper lined loaf tin or small baking dish. Bake for about 20 mins. You want them to still be fudgy & gooey inside because they will set more as they cool. Allow to cool, drizzle with extra coconut butter, chop into squares & store in the fridge….. Or eat them all at once. I can’t confirm or deny if that occurred in this instance.

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Beef Burgers with Caramelised Fennel

24 08 2013

Mmmmm burgers. This was our wild Saturday night in. Beer & burgers…. Actually there was no beer but we did drink kombucha out of wine glasses so we really cut loose. I tend to do burgers the same way I do pizza & sushi… With waaayyyyyyy too much filling so it all ends up all over me, plate, floor table…. But that’s cool, that’s why we have a dog, it’s a mobile vacuum cleaner.

You can add whatever burger fillings you like, you can se eggplant as your bun if you are after a lower carb option or totally cut loose & use sweet potato. Either way is delicious.

Fennel-
1 lge bulb fennel, thinly sliced (you can use red onion if you prefer)
1 tbs ghee, butter or coconut oil
1 tbs honey
1 tsp cinnamon
Juice of 1/2 lemon
Pinch salt

Meat Patties-
1 kg ground grassfed beef
1 cup chopped parsley
1 tsp dried oregano (or a good dose of fresh)
Pinch salt & pepper
2 eggs

Buns-
2 lge eggplants or sweet potato sliced in 1.5cm rounds
You can use lettuce as your bun instead if you like

For your buns- line a baking tray with baking paper & bake the eggplant/sweet potato on 170C until cooked through. Remove & allow to cool.

For the patties- add everything to a big bowl, mix well with your hands, shape into patties & cook on the BBQ or in a frypan.

For the fennel- Heat the ghee in a frypan until melted, add fennel (or onion) & sauté until soft, add remaining ingredients & mix through well then remove from heat.

Layer up your burgers with whatever else you like, we did bacon, spinach, tomato & avocado. They were so big we couldn’t fit them in our mouth. Good times.

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Sweet Potato Blondies

23 08 2013

A friend of mine just had a baby so I made her a batch if these to keep her nourished while she was forced to consume disgusting hospital food. These are a great source of healthy carbs & great fats that are especially important for a nursing mum and pack a far better nutritional punch than hospital jelly & custard…..Vomit. Being in hospital with no escape from that revolting food is one of my worst nightmares, please promise me that you will come & bring me real food if I ever end up in a hospital bed! I mean seriously, how are people meant to get well when you are feeding them absolute cr@p? Bizarre people, it’s just bizarre.

1 tin (420g) of chickpeas or cannelini beans, rinsed really well & drained (you could substitute for this amount of extra sweet potato if you like it paleo, it will change the texture a bit)
1/4 cup coconut oil, grassfed butter or ghee
1 cup puréed sweet potato
1 cup nut butter/seed butter/coconut butter
2 tsp cinnamon
1 tsp cloves
10 fresh dates
1 tsp vanilla powder or extract
2 eggs

Preheat oven to 160C. Add the dates, chickpeas & coconut oil to the food processor & blend until smooth. Add all remaining ingredients & blend again until all combined. In a baking paper lined cake tin or baking tray, pour in the mixture. Bake for 30-40 mins until a skewer inserted comes out just a little wet. The Blondie will continue to set once out of the oven & you want it to stay fudgy so don’t overcook it. Allow to cool completely before cutting & store it in the fridge if you don’t devour it all at once. It would also be delicious drizzled with some more coconut butter.

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Chicken Crumble

12 08 2013

It’s kinda like apple crumble….. Only without the apples & the sweetness. With chicken. And herbs. I used to have a young cousin who would ask for ‘a hot Milo but no Milo & not hot’, so milk then, you want milk kid? This is kinda like that, only not really, because there is no milk. Ok, I am back on track, this is delicious, loaded with protein, some healthy fats & goes perfectly with some stirfried greens.

1 cups chicken Bone Broth or stock
1kg chicken thighs
1/2 lge fennel, sliced in 1cm thick slices
Zest of 1 lemon
Juice 1/2 lemon
100g shredded coconut
1/2 cup coconut flour
Salt & pepper to taste
1/4 cup chopped sage
2 tbs ghee/butter or coconut oil

Preheat oven to 150C. In a baking dish, pop the stock, lemon zest & juice & salt & pepper & mix well. Toss the thighs in this mix to coat then remove them. Line the bottom of the baking dish with the fennel, layer the thighs on top, cover with foil & stick this in the oven for 30mins. After 30mins remove from oven and set aside. In a bowl, add all remaining ingredients, with your fingers rub the ghee into the rest of the ingredients until it is all crumbled together. Add this to the top of the chicken like you would an apple crumble and pop it back in the oven, uncovered, for another 20-30 mins until the crumble is toasted.

This is before the crumble went on top…

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And after…

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Passionfruit Tarts

9 08 2013

I love making desserts & sweets! I especially love making a healthier spin on an old favorite! I made a great version on a lemon meringue pie last week, it was delicious, it looked amazing and I would share it with you except that my photographer deleted the photo & I can’t have a recipe without a photo. It wouldn’t be right. I won’t even buy recipe books if there isn’t a picture of every single thing… Who am I kidding, I don’t buy recipe books, BUT if I did, I wouldn’t buy one without pictures. Anyway, my point is, I am gong to have to make the lemon meringue pie, chocolate banana bread & strawberry choc chip brownies again & get pictures before you can have the recipes, woe is me. Until then, make Passionfruit tarts, they are awesome. You can leave the cacao out if the idea of chocolate & Passionfruit weirds you out, that would obviously make you a weirdo because chocolate goes with everything but who am I to judge.

BASE-
200g coconut
2 heaped tbs nut butter
4 fresh dates
2 heaped tbs raw cacao (optional)

FILLING-
1/2 cup Passionfruit pulp
1 heaped tsp fresh grated ginger (optional)
200g raw cashews, soaked for at least an hour in water & drained
250ml coconut cream
Pinch stevia or 2-3 tbs maple syrup

For the base blitz everything in the food processor until it comes together like a dough. Press into the bottom of cupcake or tart moulds.

For the filling- add the cashews & coconut cream to the food processor & blend until smooth. Add ginger & the sweetener of your choice & blend to combine. Stir through Passionfruit pulp. Spoon into moulds on top of base and pop in the fridge to set overnight or in the freezer for a few hours. Once set, remove from moulds, place in mouth, enjoy.

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Eggplant Bake

31 07 2013

Eggplant is a good source of potassium, Vitamin K & magnesium. There is also a phytonutrient found in eggplant skin called Nasunin which is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. How helpful, thank you eggplant.

Ever noticed 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.

1 lge eggplant, chopped roughly
3-4 large ripe tomatoes, chopped roughly
Handful walnuts
Goats cheese to top
Pinch salt & pepper
1 tsp cinnamon
1 tbs melted coconut oil (or oil of your choice)

This is so easy, almost too easy to even write down. It will probably take you longer to read this than actually prepare is dish. Preheat your oven to 170C. In an ovenproof baking dish add chopped tomatoes & eggplant and toss well with coconut oil, salt, pepper & cinnamon. Spread evenly over the baking dish, top with crumbled goats cheese & walnuts & bake for 20-30 mins until golden.

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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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Creamy Pesto Spaghetti

15 07 2013

So I have a new kitchen appliance…. Well it’s not really an appliance as much as a device. I have a Veggie Twister that I have loved up until now. Trav hasn’t loved it so much because he normally gets the task of ‘noodling’ things & the veggie twister can give you a bit of RSI after a while. Recently one of my favorite people Bel from Intensity PT introduced me to the SPIROOLI I can’t believe she has been holding out on me for so long. I considered unfriending her on Facebook but she just had a whole organic lamb delivered to her house & I want to be invited to eat it so I need her for a little longer. Anyway, SPIROOLI has changed my life, it is SOOOOO much easier than the veggie twister, quicker & just way betterer. I don’t know if that’s a word but it should be.

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.

6 zucchini’s, noodled (I used my SPIROOLI)
Big bunch basil
Big bunch parsley
1 cup pistachios, lightly toasted
Juice of 2 lemons
1 tbs apple cider vinegar
1/4 cup olive oil
Pinch salt & pepper
1 lge avocado

Noodle your zucchini & set aside in a big bowl. In your food processor blend the lemon juice, oil, apple cider vinegar & herbs until very well chopped. Add the avocado, salt & pepper & blend until smooth. Add the nuts and pulse a few times to combine. Chuck the pesto on top of the noodles & mix well. I recommend getting in there with your hands and giving it a good mix to get the pesto to properly coat the noodles. Don’t be shy. Hands work way better than any other implement I could find in my kitchen, and I have a cr@pload of implements in my kitchen so trust me on the hands. Now, you can chuck this in a big frypan & gently warm it through if you fancy, we ate ours raw & cold like a salad but I did warm it up the next day when I ate leftovers. Both ways are delicious. Whatever floats your boat.

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