The Latest

Apr 9, 2014 / 29 notes

LAMB CHOP BAKE WITH HERBS

This is an old faithful of mine..the fresh herbs and the layered effect make the veges taste amazing.
YOU WILL NEED…

  • 2 kilos free range grass fed loin lamb chops
  • 2 large sweet potatoes sliced 1cm thick
  • 3 large zucchini slices 1 cm thick
  • 2 tablespoons organic butter melted
  • 1 tablespoon raw honey
  • 1 handful fresh oregano, mint & basil (equal amounts)
  • extra butter to fry in
  • 1 large baking dish

HERE’S WHAT YOU DO…

  1. Pop your oven on to 200 degrees C
  2. Chop herbs fine and mix into the honey and butter
  3. Place a layer of sweet potato on the bottom a baking dish and baste with butter mix.
  4. Repeat with zucchini.
  5. Place in oven and cook for 20-30 mins.
  6. While the veges get a head start, turn on the stove and heat some butter in a fry pan.
  7. Slowly brown off each side of the chops and set aside. Baste with herb mix as you go.
  8. Once all the chops are browned off (about 2 mins on each side, pull the veges out of the oven.
  9. Place a layer of chops on TOP of the veges and then pour the pan juices over the top. Also use the remaining butter and herb mix to baste.
  10. Bake uncovered for another 10 - 15 mins or until potatoes are soft.

This dish is great for the whole family..the juices from the meat slowly drizzle through the potatoes and zucchini. mmmmmm….

Apr 9, 2014 / 1 note

Kokkinisto Beef
(Beef in a red sauce)

My hubby is Greek and this is one of his fave dishes. In fact, he makes the best version of it on the stove using chicken thighs. You can also use lamb fillets too. The base is the same, you just change the meat.

I pulled out the slow cooker and followed his recipe to the T. Now I have to admit, it was not as good as the way he makes it..BUT.. this is a fab dish and great for all the family.

Serve on it’s own or with quinoa or rice (if you eat rice) or zucchini linguine.

YOU WILL NEED…

  • 1 slow cooker or a good quality ceramic or cast iron pan with lid.
  • 3 onions chopped
  • 1.5 kilos roast beef cut into big chunks
  • 3 tablespoons organic tomato paste
  • 2 tins organic tomatoes
  • 1 tablespoon pink Him salt
  • 1 teaspoon black pepper
  • 1.5 teaspoons ground clove powder
  • 1 tablespoon coconut sugar

HERE’S WHAT YOU DO…

  1. Heat some butter in a fry pan and brown off the meat on each side. Place meat in the bottom of the slow cooker.
  2. Add some more butter and fry up the onion.
  3. Combine the tomatoes with the paste and blitze with a hand blender to make it smooth.
  4. Pour the tomato mix into the fried onions along with the cloves/sugar/pepper and simmer for a few mins.
  5. Pour this mix over the top of the meat.
  6. Cook on high for 4-6 hours or low for 8-10 hours with the lid on. On the stove, bring to the boil and then simmer for about 2 hours or until  meat tender. 
  7. To thicken the sauce, leave the lid off for the last half hour.
  8. The tomato sauce goes a lovely dark, deep red colour and should have a beautiful clove aroma.
Mar 26, 2014 / 3 notes

Osso Bucco Beef

Dragged out the slow cooker tonight.. had some meat left from my side of beef that had to be cooked. This recipe is easy and so tasty.

You will need. ..

6 pieces Osso Bucco beef
I onion chopped
4 sticks celery chopped
3 carrots chopped
2 tablespoons
Garlic optional
2 cups stock or water
I can crushed tomatoes
Salt, pepper, bay leaves
Butter or ghee

Here’s what you do. ..

- heat butter in fry pan and brown off meat on each side. About 2 mins each side.
- assemble on bottom of the slow cooker.
- in pan juices, fry up onion and then carrot and celery until they soften.
- add crushed tomatoes, tomato paste and stock. Simmer for a few mins.
- transfer all to slow cooker.
- add 4-5 bay leaves, salt and pepper.
- cook on high for 6 hours on high.

I served mine in a bowl and drank the juices. It was heaven.

Mar 26, 2014 / 3 notes

Bacon, macadamia and zucchini hash.

You will need. ..

6 rashers bacon
6 -8 zucchinis
1/2 cup organic macadamia nuts
Coconut oil
Dried sage, pepper.

Here’s what you do…

- heat coconut oil and part fry bacon
-add chopped zucchinis and continue to stir fry.
-chop up macadamia nuts into smaller chunks and throw in the pan.
-fry for extra few mins then season with spices.

Refrigerate leftovers. Tastes great cold too.

Quick beef balls

You will need…

2 kilos grass fed mince beef
1/2 bunch parsley chopped fine
2 onions chopped fine
1 tablespoon him salt, mustard powder, sage. 
1/2 tablespoon pepper

Here’s what you do…

-Hand mix all in a bowl for a good 5 minutes squeezing mix thoroughly through your fingers.
-Roll into small balls.
-Fry gently in butter or ghee.
Mar 23, 2014 / 1 note

Quick beef balls

You will need…

2 kilos grass fed mince beef
1/2 bunch parsley chopped fine
2 onions chopped fine
1 tablespoon him salt, mustard powder, sage.
1/2 tablespoon pepper

Here’s what you do…

-Hand mix all in a bowl for a good 5 minutes squeezing mix thoroughly through your fingers.
-Roll into small balls.
-Fry gently in butter or ghee.

CACAO CRUNCH COOKIES (CHEWY)
These are a snap to make and get the thumbs up from the entire family!
You will need…
1/2 cup softened organic butter
3/4 cup organic coconut sugar
1 egg
1/4 teaspoon him pink salt
1 cup tapioca flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 cacao crunch or choc chips (dark of course)
Here’s what you do…
Preheat oven to 170 degrees. Line 2 trays with baking paper.
in a bowl, combine salt, flours and baking powder.
In a separate bowl, cream the butter and the sugar until fluffy (about 2 mins). Then add the egg and continue beating. Scape down the sides to ensure combined well.
While the mixer is on low, slowly add the flour mix.
After mixing, fold in the cacao crunch gently until thoroughly mixed through.
With a spoon, drop a rounded teaspoon onto the baking powder leaving about 3 cms between each pile (allow for spread).
Bake for 10-14 mins or until light brown. Do not overcook!
Allow to cool on the tray before moving.
Mar 15, 2014 / 6 notes

CACAO CRUNCH COOKIES (CHEWY)

These are a snap to make and get the thumbs up from the entire family!

You will need…

  • 1/2 cup softened organic butter
  • 3/4 cup organic coconut sugar
  • 1 egg
  • 1/4 teaspoon him pink salt
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 cacao crunch or choc chips (dark of course)

Here’s what you do…

  1. Preheat oven to 170 degrees. Line 2 trays with baking paper.
  2. in a bowl, combine salt, flours and baking powder.
  3. In a separate bowl, cream the butter and the sugar until fluffy (about 2 mins). Then add the egg and continue beating. Scape down the sides to ensure combined well.
  4. While the mixer is on low, slowly add the flour mix.
  5. After mixing, fold in the cacao crunch gently until thoroughly mixed through.
  6. With a spoon, drop a rounded teaspoon onto the baking powder leaving about 3 cms between each pile (allow for spread).
  7. Bake for 10-14 mins or until light brown. Do not overcook!
  8. Allow to cool on the tray before moving.
Feb 15, 2014 / 9 notes

easypeasypaleo:

GHEE - CLARIFIED BUTTER

Ghee is made by bringing unsalted butter to a gentle boil in a saucepan, until the water has boiled off and the protein has settled to the bottom. Ghee has a beautiful sweet and nutty flavour, and a very high heating point. For those following a Paleo way of life, it’s perfect for cooking with as an alternative to coconut oil.

YOU WILL NEED…

  • organic salted butter (I used 3 blocks)
  • a clean jar
  • a muslin cloth
  • 1 fine sieve
  • 1 large saucepan

HERE’S WHAT YOU DO…

  1. Gently melt down and bring the butter to a gentle boil. DO NOT STIR. Ensure it is a gentle simmer…not a raging boil.
  2. After a while, you will notice a white foam floating on the surface. These are the milk solids.
  3. Gently scoop out foam with a spoon whilst butter is gently boiling and discard. Don’t worry too much if you don’t get all of it, you’ll run through a sieve later on.
  4. After about 20 mins, you will notice little brown crunchy bits forming on the bottom of the pan. This is a GOOD sign. DO NOT SCRAPE THEM OFF. Its also the milk solids separating from the The rest of liquid will be nice and clear.
  5. Watch your pot carefully..when the liquid darkens and starts to smell like toffee, it is done.
  6. Remove from heat and allow to rest for 10-15 mins. DO NOT STIR.
  7. Set your sieve up over a Pyrex jug with a muslin cloth over it as well. This will catch any tiny bits of milk solids ensuring your ghee is perfect. Pour liquid through a sieve leaving the crunchy bits either still stuck to the bottom of the pan or caught in the sieve.
  8. Ghee will solidify when cooled and look like a golden butter and can be kept unrefrigerated for months. Ghee has a wonderful toffee smell.

 

Feb 13, 2014 / 7 notes

BANANA MAPLE CAKE

This recipe was taken from a new cookbook I have called Primal Cravings although I omitted the ginger.

It is very similar to the Dirty Blonde Cake I made a couple of weeks ago but with the addition of maple syrup and banana..it is totally devour-able.

YOU WILL NEED…

  • 1/2 cup melted butter
  • 1/2 cup maple syrup (organic)
  • 1 cup mashed banana (2 large ones will do)
  • 4 eggs
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each nutmeg & cloves

HERE’S WHAT YOU DO…

  1. Preheat oven to 180 degrees Celcius and lightly grease and line your bread tin with paper. Set aside.
  2. In a large bowl, whisk melted butter and maple syrup.
  3. Whisk in eggs one at a time.
  4. In a separate bowl, add all dry ingredients (I sieved mine)
  5. Slowly add the dry ingredients to the wet ingredients ensuring no lumps.
  6. Add the mashed banana.
  7. Pour batter into the bread pan and bake in the oven for at least 40 - 50 mins or until top bounces back.
  8. Allow to cool before flipping out of tin.
  9. Serve smeared with lashings of organic butter.
  10. Store in an airtight container.

 

Feb 13, 2014 / 1 note
Jan 29, 2014 / 5 notes

These little cranberry muffins are absolutely yummy, take moments to prepare and only 15-20 mins to bake. They freeze beautifully too. Perfect as a school lunch box add in.

I also use silicon cup cake trays and they just pop out looking perfect when ready. Here’s what you need..

  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 4 eggs
  • 1/4 dried cranberries
  • 1/4 cup raw honey
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda (aluminium free)
  • 2 tablespoons arrowroot flour
  • 2 tablespoons coconut flour
  • 1 large ripe banana
  1. Preheat oven at 160-170 degrees C. 
  2. Measure out all ingredients (except cranberries) and pop them into a food processor or a large bowl if you don’t have the luxury of a processor.
  3. Blitz for a minute scraping down sides..
  4. Stir through cranberries gently.
  5. Spoon into patty pans careful not to overfill each pan.
  6. Place in the oven for approx. 20 mins and pull out when they bounce back in the middle.
  7. Cool on a tray.
  8. Enjoy!!
RE-HYDRATING SPORTS DRINK 
Perfect for when water is just not enough. This recipe is from Christine Cronau’s book - Great Health is a piece of Cake. Although I used lemon and not lime. Same same.
YOU WILL NEED…
1 teaspoon apple cider vinegar
1 tablespoon pineapple juice (fresh pressed if you can)
Just under 1/8 teaspoon Himalayan Pink salt
Juice of half a lime (or lemon)
Mineral water
Ice blocks
HERE’S WHAT YOU DO…
Pour pieapple juice, vinegar, salt & lime juice into tall glass.
Stir to ensure salt is dissolved.
Throw in ice blocks (optional)
Top up with mineral water.
Designed to restore electrolytes, provide some carbs for during exercise and rehydrate afterwards. But this is sugar and chemical free. Perfect.
And totally refreshing. Try it and see.
Jan 29, 2014 / 9 notes

RE-HYDRATING SPORTS DRINK 

Perfect for when water is just not enough. This recipe is from Christine Cronau’s book - Great Health is a piece of Cake. Although I used lemon and not lime. Same same.

YOU WILL NEED…

  • 1 teaspoon apple cider vinegar
  • 1 tablespoon pineapple juice (fresh pressed if you can)
  • Just under 1/8 teaspoon Himalayan Pink salt
  • Juice of half a lime (or lemon)
  • Mineral water
  • Ice blocks

HERE’S WHAT YOU DO…

  1. Pour pieapple juice, vinegar, salt & lime juice into tall glass.
  2. Stir to ensure salt is dissolved.
  3. Throw in ice blocks (optional)
  4. Top up with mineral water.

Designed to restore electrolytes, provide some carbs for during exercise and rehydrate afterwards. But this is sugar and chemical free. Perfect.

And totally refreshing. Try it and see.

Jan 28, 2014 / 17 notes

COCONUT YOGHURT (CO-YO)

Not sure why coconut yoghurt is so expensive..but it is.

However..it is very easy to make. But takes a little time. 

There are 2 methods of making it..

1. If you have some leftover store bought coconut yoghurt, do not throw it out. This can be used to make more of your own.

2. If you have some probiotic caps..they work perfectly too.

It’s the never ending tub of yoghurt!

YOU WILL NEED…

  • 1 sterilised (boil in water) clip top glass jar of mason jar.
  • 2 cans organic coconut cream 
  • 1 teaspoon maple syrup
  • Leftover coconut yoghurt OR 5 probiotic capsules (contents only)

HERE’S WHAT YOU DO…

  1. Leave your cans of coconut cream in the fridge for a few hours so the cream on the top hardens and the water settles on the bottom.
  2. Very gently, turn your cans upside down and open up the bottom.
  3. Discard the excess water to leave you with the hardened cream.
  4. Repeat this for both tins.
  5. Pour contents on the tins into the glass jar.
  6. Add the leftover coconut yoghurt (which still contains yoghurt culture) and stir through OR sprinkle in the contents of the caps and stir well.
  7. Add 1 teaspoon of maple syrup (or honey) and stir through well. Do not skip this step as the syrup is required for the culture to grow.
  8. Seal up the lip and wrap in a tea towel.
  9. Store in a warmish place for 24 hours. I sat mine in the griller or oven and just turn the light on. NOT THE OVEN. The light in the oven will create just enough heat for the culture to grow through the coconut cream. Give is a few stirs over the 24 hours. 
  10. When you check and stir your cream, you will notice small bubbles have appeared on the surface. This is GOOD. The culture is multiplying.
  11. After 24 hours or so, give a final stir and transfer to the fridge. Leave for another 12 hours. The longer the incubation phase..the tangier the yoghurt.
  12. It is now ready to eat.
  13. For thinner yoghurt, you can use a thinner cream.
  14. You can add variations such as cinnamon etc…but I prefer mine plain.
  15. Scoop over berries or my delicious grain free muesli.
BREAKFAST BEEF BALLS
Mixed in 5 mins flat.
Cooked in 10 mins flat.
Eaten in 15 mins flat.
YOU WILL NEED…
500g ground grass fed beef
1/2 teaspoon each of sage, turmeric, pepper, mustard powder, dried onion flakes.
1 teaspoon himalayan pink salt
Butter/ghee for frying.
HERE’S WHAT YOU DO…
Combine spices and salt and sprinkle over beef.
Hand squeeze ground beef and spices for at least 5 minutes until it is nice and gummy.
Roll into small balls.
Pan fry in gently butter or ghee until golden brown.
Serve with scrambled eggs for a great brex. 
Jan 22, 2014 / 23 notes

BREAKFAST BEEF BALLS

Mixed in 5 mins flat.

Cooked in 10 mins flat.

Eaten in 15 mins flat.

YOU WILL NEED…

  • 500g ground grass fed beef
  • 1/2 teaspoon each of sage, turmeric, pepper, mustard powder, dried onion flakes.
  • 1 teaspoon himalayan pink salt
  • Butter/ghee for frying.

HERE’S WHAT YOU DO…

  1. Combine spices and salt and sprinkle over beef.
  2. Hand squeeze ground beef and spices for at least 5 minutes until it is nice and gummy.
  3. Roll into small balls.
  4. Pan fry in gently butter or ghee until golden brown.

Serve with scrambled eggs for a great brex. 

DIRTY BLONDE CAKE
This was a snap to make actually. I combined 2 recipes for cakes using coconut flour and tapioca flour and met with amazing results. Next time I think I’ll experiment by keeping the same base recipe and either adding some nuts or carrots or banana. I can’t stress to you enough how beautiful this smells and tastes. You HAVE to try it.
This cake is very light, spongy and makes the perfect tea cake. Spread some butter on it for extra flavour..your taste buds will go ape.
YOU WILL NEED…
1/2 cup melted butter
1/2 cup coconut syrup (or maple)
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each of nutmeg, ground cloves & ginger.
1 greased bread pan (I used butter and also lined with paper)
HERE’S WHAT YOU DO
Preheat oven at 170 degrees C
In 1 bowl, whisk butter and coconut syrup then add one egg at a time while whisking. I used a hand whisk but you could use beaters.
In another bowl, add all dry ingredients (sift) and mix well.
Slowly add the dry ingredients to the batter while whisking.
Give it a good whisk to ensure no lumps.
Pour into the cake tray and bake slowly for 45-55 mins.
Cake is ready when it bounces back in the middle and it is golden brown on top.
Allow to cool before taking out of the pan.
Store in an airtight container.
Jan 21, 2014 / 9 notes

DIRTY BLONDE CAKE

This was a snap to make actually. I combined 2 recipes for cakes using coconut flour and tapioca flour and met with amazing results. Next time I think I’ll experiment by keeping the same base recipe and either adding some nuts or carrots or banana. I can’t stress to you enough how beautiful this smells and tastes. You HAVE to try it.

This cake is very light, spongy and makes the perfect tea cake. Spread some butter on it for extra flavour..your taste buds will go ape.

YOU WILL NEED…

  • 1/2 cup melted butter
  • 1/2 cup coconut syrup (or maple)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 4 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of nutmeg, ground cloves & ginger.
  • 1 greased bread pan (I used butter and also lined with paper)

HERE’S WHAT YOU DO

  1. Preheat oven at 170 degrees C
  2. In 1 bowl, whisk butter and coconut syrup then add one egg at a time while whisking. I used a hand whisk but you could use beaters.
  3. In another bowl, add all dry ingredients (sift) and mix well.
  4. Slowly add the dry ingredients to the batter while whisking.
  5. Give it a good whisk to ensure no lumps.
  6. Pour into the cake tray and bake slowly for 45-55 mins.
  7. Cake is ready when it bounces back in the middle and it is golden brown on top.
  8. Allow to cool before taking out of the pan.
  9. Store in an airtight container.
Jan 20, 2014