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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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 cafés & 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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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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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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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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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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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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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 ;)





SSB Superfoods Chocolate Fudge

5 07 2013

You WILL NOT believe that this gear is good for you, and not even just GOOD for you, AMAZINGLY FABULOUS for you! It is packed with Superfoods goodness made with my very own hand blended batch of Shakti’s Superfood Blend or SSB. This stuff is a top notch blend of Spirulina, Chlorella, sprouted grasses, bee pollen, chia, mesquite & maca root. It doesn’t have any weird fillers or random ingredients & is a staple in all our smoothies, kombucha homebrew, sauerkraut, as well as anything else I can find to put it in.

This recipe came into creation as I was making some goodies for the cake cabinet down at Primal Pantry. They love their SSB down there too so I thought I could make awesome fudge even more awesome by adding some SSB. I was right. It is even more awesome than I anticipated. High 5 to me. I said awesome a lot in that paragraph.

2 heaped tbs coconut oil
1 cup coconut butter
1 cup nut butter (or seed butter or extra coconut butter)
4-6 fresh dates (depending on how sweet you like it)
3 tbs raw cacao
2 tbs SSB
2 tbs protein powder (optional)

In your food processor blend your nut butter, coconut oil, coconut butter, dates & cacao together until smooth. Add your SSB & protein if using & blend well to combine. Taste the mix. If it is too bitter add a couple more dates, or not chocolately enough, add another tbs cacao. Once it tastes the way you like. Pour it into a baking paper lined dish & pop it in the fridge (or freezer if you are completely impatient like me) to set. I grated a bit of orange zest on top because i was feeling all fancy but that is totally optional. Chop into pieces & gobble that gear up. You could add some extra yummy bits like cacao nibs, goji berries, chopped nuts etc at the end too if you like.

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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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Halfway Sugar Detox & Delicious Pumpkin Soup

8 06 2013

One week down, one to go. How did everyone joining me on the sugar detox find week one? Few people fell off the wagon…. Did you jump back on? I honestly was too busy this week to miss it but I think what was key is that I always had my food prepared. I didn’t get hungry so I didn’t look for sugar & I didn’t really have the down-time to think about it. You can see my Wrap Up video on YouTube & hear my confession about my minor derailment.

I did a slow cooked leg of lamb the other night and as a result had a slow cooker 3/4 full of leftover broth. You have all heard me bang-on about the benefits of bone broth so you know that there was no way I was just throwing that bad-boy out. Instead, I recycled it. That sounds gross doesn’t it. Well it wasn’t. It was delicious & so jam-packed full of even more nutrients from having that lamb in there too.

1/2 head cauliflower
1 tbs cinnamon
1 heaped tsp garam marsala
1 L Broth (or vegetable)
500g pumpkin (I used Kent)

This is super easy, chuck everything in a pot or slow cooker. Bring to the boil, reduce to a simmer until everything is soft. Use a stick blender to blend until smooth. Done.

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Toasted Coconut & Goji Chocolate & a Rant about Calories

17 05 2013

This is totally faux chocolate, don’t hate me for tricking you. It tastes like angels dancing on your tongue so just go and make it.

Calories schmalories…. Ok, Strap yourself in, this is going to get messy. WARNING! Rant about to begin! Lately there has been a stupid number of people talk to me about calories. How many calories are in that dish, how many calories can I eat for lunch, can I have 5 almonds or 6? IT DOES NOT MATTER!!! Calorie counting = diets and I do not believe in diets! Just like I don’t believe in vampires (sorry Twi-hards but I don’t) diets are equally as ridiculous! They do NOT work. Maybe for a month, or an 8-week challenge or even a year, but long term they all fail because as soon as you stop dieting, you put that weight back on, plus some. You cannot spend your life on an 8-week challenge.

You need to adopt clean, nutritious eating habits permanently. For life. Forever. That is not to say you cannot go out to dinner, you can’t have the occasional dessert, it means that you educate yourself about what is actually in the food you are eating, so, more importantly than “how many calories does it have?” you are asking “what can this food do for me?”, “what health benefits will I get from eating this deep fried Mars bar?”- the answer to that last question my friends is NONE, you will get a sugar high, then a sugar low. The amount of fat & sugar together is taking the whole lot straight to your ar$e, you might clog a few arteries along the way and possibly end up constipated from the amount of cr@p now clogging your guts. Still want it?

If you are eating clean, nutritious, whole foods that are not packed full of preservatives and artificial everything, you will not overeat. You will be full because good food fills you up, unlike sugar which enables you to smash that entire packet of lollies and be hungry again 15mins later.

Fats are NOT the devil provided they are good fats (nuts, seeds, coconut oil, olive oil), your body needs fat! Your weight loss and ultimately health will suffer if you are NOT giving your body enough fat. Good dietary fat is used to build the outer lipid layer of every cell in the body, and if that layer is impaired, your ability to process carbohydrates will be impaired, and you’ll get fatter. Stay away from all TRANS fats- that $hit will kill you.

Take a step away from the calorie panel and before you shove anything suspect down your pie hole, ask yourself “what can this food do for me?”, google it, ask us, download an app, I don’t care. If you cannot find an honestly positive health benefit from it, don’t eat it! ‘High in fibre’ or ‘low in fat’ is NOT good enough, that does not make it healthy. Rant over. Now go make this delicious treat.

500g dried coconut, lightly toasted
1/2 cup goji berries (cranberries or another dried fruit would be fine too)
1/4 cup raw cacao nibs (or dark choc chips)
1/2 cup mixed seeds/nuts (whatever you like)
1/2 tsp vanilla powder or extract

Pop the toasted coconut into your food processor & blend until it turns into a smooth liquidy consistency. It only took a couple of minutes but it might take about 10 depending on how strong your food processor is. Keep scraping down the sides & be patient, it’s worth it! Once you have the buttery liquid, add all the remaining ingredients and stir though gently to combine. Spoon into moulds or just pour into a baking paper lined tray. Pop it in the fridge to set.

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Green Papaya Salad

13 05 2013

I love finding random fruits & veggies at the market & trying my hand at creating something with them. I found Okra a few months back, that was weird & the jury’s is still out on whether that was weird-good or weird-bad? For now I am just saying weird. Green papaya isn’t weird but it is certainly something I don’t find a lot at the markets.

Did you know that Green Papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain which excel at breaking down proteins, fats and carbs, as well as aiding healthy digestion. It makes a delicious salad & could be used in place of green mango in my Green Mango Salad. You could use zucchini spirals if you don’t have green papaya in season for this recipe.

2 eshallots, finely sliced
1 tsp fresh grated ginger
3 cloves garlic, crushed
1 long red chili, finely chopped & seeds removed if you don’t like it got
Handful finely chopped mint
Handful finely chopped coriander
1 green papaya, julienned or use your veggie twister
1/2 cup fresh lime juice
1/4 cup coconut aminos (you could use tamari or soy)
4 kefir lime leaves, bruised but left whole
500ml coconut cream
1/2 cup lightly toasted cashews
1 tsp fish sauce
1 tbs honey or maple syrup
OPTIONAL- 1 kg chicken, finely diced

Sauté the chilli, garlic & ginger in a deep frypan or large saucepan. Add coconut cream, lime leaves, lime juice, aminos, fish sauce & honey & bring to the boil. Reduce to a simmer & add chicken. Continue to simmer until chicken is just cooked then use a slotted spoon to remove chicken & set aside. Find the lime leaves & pull them out too. Put the sauce back on the heat & allow to simmer until it has reduced by half then remove from heat & set aside.

In a big serving bowl add green papaya, herbs, eshallots and chicken & toss well to combine. Pour over the sauce & toss well again. Top with cashews & serve. This is delicious cold as well!

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Berry cheesecake

13 05 2013

Last night we did ‘Pot Luck’ dinner with some friends. This involves everyone bringing a dish to contribute to dinner, no one knows what anyone else is bringing so its always a random mish-mash of great things. The brief for this ‘Pot Luck’ dinner was ‘Paleo’ or ‘Vegan’. We ended up with Vegan Sliders, Raw Paleo Pad Thai & 2 amazing Paleo Tarts. A chocolate one & this blueberry one, of course we all had to taste-test everything & just about needed to be rolled out the door afterwards.

Simple, simple, simple. This recipe only has 6 ingredients & is so freaking easy the dog could make it….. Well actually maybe not, the dog does not have opposable thumbs so it would make opening a can of coconut milk near impossible for him. BUT, if he did have opposable thumbs I think he could make it despite not being the brightest crayon in the drawer. Here he is, look at how clever he looks ;) Check out that burger tongue!

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Berries are loaded with antioxidants & the darker the berry, the greater its phytochemical content. Blueberries especially have great anti-inflammatory properties. This recipe has no processed sugar, some great healthy fats & looks freaking spectacular if I do say so myself. You could make a few changes to this and flavor it any way you like. Take out the berries & add some raw cacao & stevia/ maple syrup for a chocolate cheesecake or some lemon juice & zest for a lemon version. Get creative & let me know if you come up with some good substitutions!

Base-
500g dried coconut
1 tbs cinnamon
10-12 fresh dates

Filling
500ml coconut cream (full fat)
2 heaped cups berries (I used blueberries but any berries will work)
1/2 cup chia seeds

In a dry frypan (or low temp oven) lightly toast your coconut & immediately pop into your food processor & blend until a smooth liquid (this is toasted coconut butter). It could take up to 10mins depending on your food processor. Keep scraping down the sides & be patient. Add dates & cinnamon & blend again until smooth. Remove from food processor & set aside in a bowl to cool. Rinse the food processor & add all the filling ingredients & blend until smooth. Pour the coconut butter mix into a flan tin & press into bottom & sides to form an even base. Pour the filling in on top & pop it in the fridge to set for a few hours. You can top it with some more berries if you like. I used pomegranate because they are in season & beautiful right now.

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