Paleo Pure Muesli..selling now.

My Australian friends,

I have launched my own muesli business. It’s paleo and it’s GOOD!!

You can order online at www.paleopure.com.au if you want to try some xx

I have 3 blends. It is all organic. Baked and crunch and totally grain free.

I have a fruit free blend (low fructose), blueberry cinnamon and then cranberry nutmeg. 

I have a free postage deal going for this weekend until midnight tomorrow night.

Go to www.paleopure.com.au Code is FBFREEMAY

xx enjoy it as much as I do!! Em

Orange & Poppyseed Cake

Stop what you are doing right now..get 2 oranges and some pantry staples and you’ll have this incredible cake made in a jiffy. Non paleo friends will be queueing up for more…I am not kidding!

YOU WILL NEED…(all organic of course)

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cardamon
  • 1/4 teaspoon ground clove
  • 4 eggs
  • 1/2 cup melted butter
  • 1/2 cup rice malt syrup (RMS)
  • 2 oranges whole (washed)
  • 1 tablespoon poppy seeds
  • paper lined cake tin

HERE’S WHAT YOU DO…

  1. Throw your 2 whole oranges into a saucepan of filtered water and boil gently for one hour. Drain water after.
  2. Pop the cooked oranges in a food processor and blend until smooth, skin and all. Yep..the whole thing.
  3. Preheat your oven to 170 degrees C and prep your tin.
  4. Combine flours and spices and baking soda in a large bowl and mix well.
  5. In a sep bowl, cream the butter and the RMS until it is light and creamy. Add eggs while beating one by one until combined.
  6. Slowly sprinkle flour mix in while beating until it forms a batter, scraping down the sides.
  7. Add the puree orange and poppy seeds.
  8. Pour into tin and bake for approx 45 - 60 mins or until a knife comes out clean when slid into middle.
  9. Allow to cool slightly before turning out onto cooling rack.
  10. Slice and serve with butter. The contrast of salty butter and tart orange is wonderful.

*You could add a glaze before serving to get a little more fancy. Heat 1/2 cup freshly squeezed orange juice and 1/2 cup coconut sugar in a saucepan and boil gently for about 5 mins. Allow to cool down and then pour over cake before serving.

Enjoy!! xxx

Coriander beefy balls
I love a good meatball. And I’m always playing around with meat, herb & spice combos. Threw this together tonight and they were really nice. 
I ate 6 to be sure. They were. Promise.
YOU WILL NEED…
1 kilo grass fed ground beef
1 large onion grated
1 carrot grated (super fine)
1 zucchini grated (super fine and squeeze excess juice out through sieve)
I bunch of coriander chopped fine
6 shakes of ground cardamon
3 big pinches Himalayan salt
6 shakes of pepper
butter to fry in.
HERE’S WHAT YOU DO…
Combine all in a large mixing bowl making sure you really use your fingers to squeeze all the meat and veges together. Get your hands dirty. The more you squeeze and mix, the tackier the mix becomes the better it will roll and hold.
Melt the butter in a large fry pan on medium. Don’t be shy with the butter and do not burn.
Roll and drop your burger balls into the melted butter and gently fry them until brown on each side. I like to turn mine a few times. 
Eat them.

Coriander beefy balls

I love a good meatball. And I’m always playing around with meat, herb & spice combos. Threw this together tonight and they were really nice. 

I ate 6 to be sure. They were. Promise.

YOU WILL NEED…

  • 1 kilo grass fed ground beef
  • 1 large onion grated
  • 1 carrot grated (super fine)
  • 1 zucchini grated (super fine and squeeze excess juice out through sieve)
  • I bunch of coriander chopped fine
  • 6 shakes of ground cardamon
  • 3 big pinches Himalayan salt
  • 6 shakes of pepper
  • butter to fry in.

HERE’S WHAT YOU DO…

  1. Combine all in a large mixing bowl making sure you really use your fingers to squeeze all the meat and veges together. Get your hands dirty. The more you squeeze and mix, the tackier the mix becomes the better it will roll and hold.
  2. Melt the butter in a large fry pan on medium. Don’t be shy with the butter and do not burn.
  3. Roll and drop your burger balls into the melted butter and gently fry them until brown on each side. I like to turn mine a few times. 
  4. Eat them.

Notes on Kombucha making - “the Booch”

image

Hey guys..click HERE to watch the best to explain the process of making kombucha.

For my first attempt, I used green tea and coconut sugar. Note to self..  use organic plain sugar next time, as video suggests. Mine was slightly vinegary, but as I learned..it’s all about getting the ph level safe. Correct sugar is crucial. It’s what the bacteria and yeast have a feast on. Felt weird going and buying normal sugar..but once it ferments..the sugar content ends up being only about 1%..next to nothing.
I buy organic raw.

Flavours can be added after the first ferment (or you can enjoy it plain as I have), after you remove your scoby. You can use whole fruit or fresh fruit juice. For added fizz. Seal the jars and leave for a further 2-3 days. I used mason jars.

Watch the video and then refer back to this for the perfect flavour.

I used in each quart jar:

  • 2 black tea bags & 1 green tea bag with
  • 1/4 cup sugar
  • 1 scoby.

For my second ferment,

  • I added a peeled sliced pear in half of the jars & I also used 1/4 cup of organic blueberries in the other half. Seal jar airtight.

Careful when opening for gas buildup…or you’ll end up getting a fright with the pop…and possibly kombucha all over your ceiling. nasty.

Since initially posting this..my husband has tried it. bingo. Kids love it. bingo. In fact..hubby asked me for another glass after lunch today.

"This stuff is really good for me right?"

Miracles do happen. Believe!!

NOTES ADDED JUNE 29TH..

  • Boil your filtered water and only pour in an inch or so of the water into each jar. Then add sugar. You only need enough boiling water to dissolve sugar in. THEN add your tea bags and let them steep.
  • After water has cooled to room temp, take out the tea bags and fill jars with filtered water.
  • THEN drop your scoby in.
  • DO NOT USE flavoured tea or Earl Grey..or anything that may have orange oil added. This will make your scoby mouldy.
  • YULONG or PLAIN BLACK TEA is the best.
  • DRIED fruit works just as good as fresh.
Bunless Beef Burger
For this, you will need a batch of burger mince. You can use pure 100% beef mince (grass fed of course), grate in a little onion or carrot..or if you want something more aromatic..try this HERE
STACK YOUR BURGER THIS WAY…
LETTUCE LEAVES (GRAB A BIG CHUNK)
SAUTEED MUSHROOMS AND ONIONS IN BUTTER
TOMATO
BACON
FRIED EGG
BURGER
LETTUCE (GRAB A BIG CHUNK)
Have fun with it…add some grated beetroot, some pickles, mustard, avo, sweet potato…just go crazy.
The hardest part is getting this monster into your mouth, so be prepared to get your hands messy. Best of all, enjoy those flavours! xxx

Bunless Beef Burger

For this, you will need a batch of burger mince. You can use pure 100% beef mince (grass fed of course), grate in a little onion or carrot..or if you want something more aromatic..try this HERE

STACK YOUR BURGER THIS WAY…

  • LETTUCE LEAVES (GRAB A BIG CHUNK)
  • SAUTEED MUSHROOMS AND ONIONS IN BUTTER
  • TOMATO
  • BACON
  • FRIED EGG
  • BURGER
  • LETTUCE (GRAB A BIG CHUNK)

Have fun with it…add some grated beetroot, some pickles, mustard, avo, sweet potato…just go crazy.

The hardest part is getting this monster into your mouth, so be prepared to get your hands messy. Best of all, enjoy those flavours! xxx

Bacon chicken wraps with lemon myrtle

YOU WILL NEED…

  • 2 chicken fillets (free range organic) cut in half lengthways
  • 4 rashers bacon (free range) rind removed (leave as much fat as you can)
  • Melted butter
  • Lemon myrtle
  • Pepper

HERE’S WHAT YOU DO…

  1. Mix lemon myrtle, butter and pepper together and paint onto the chicken fillet.
  2. Trim the rounded end of the bacon so that it is the same width as the shaft, making it look like one long strip.
  3. Wrap the bacon around the chicken fillet on a slight diagonal so you can gull coverage. The butter will hold it in place.
  4. Repeat for all.
  5. Place on an oven tray or foil lined tray and cook under the grill until brown and crispy each side. Turn once. 
  6. Serve with greens and other fave sides.

Chewy Choc Chip Cookies

This recipe is from one of my fave books called Primal Cravings. It’s super simple using pantry basics every paleo pantry should have. I used a dairy free, low sugar choc chip but you can use any type you like. 

YOU WILL NEED…

  • 1/2 cup butter, softened
  • 3/4 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 choc chips

HERE’S WHAT YOU DO…

  1. Preheat oven at 180 degrees C and line your trays with baking paper.
  2. Combine flours, salt & baking powder in one bowl.
  3. In a sep bowl, cream the butter and the sugar until fluffy. Then add the egg and combine well.
  4. With a spoon, fold in the flour well until batter is formed. Stir in choc chips.
  5. With a tablespoon, drop blobs of batter evenly on the trays allowing room to spread. About 5 cms between each one.
  6. Bake in the oven for about 12 mins or until light brown.
  7. Allow to cool before taking off tray.

Store these babies in an air tight glass jar.

Makes approx 12 - 14

Slow Cooked Topside Beef with mustard & sage glaze.
I have a piece of topside I needed to cook..and, today being Mother’s Day and all..thought I’d throw it in the slow cooker so I don’t have to cook later tonight. This takes about 5-6 hours on high or 7-8 on slow.
YOU WILL NEED…
1.2 -1.5 kilo grass fed topside roast cut into 6 equal parts 
2 tablespoons melted butter
1 tablespoon mustard powder 
1 tablespoon ground sage 
Fresh rosemary and thyme (optional) Dash water
HERE’S WHAT YOU DO…
Switch your slow cooker on high.
Melt some butter in a frypan and quickly brown off each side of the meat.
Place meat into the slow cooker evenly.
Combine melted butter with sage and mustard powder. Brush onto meat on each side generously.
Sprinkle fresh herbs on top and add a dash of filtered water into pot.
Place lid on and cook for high for min 5 hours or until beef cooked to your liking.
Enjoy with roasted seasonal veges.

Slow Cooked Topside Beef with mustard & sage glaze.

I have a piece of topside I needed to cook..and, today being Mother’s Day and all..thought I’d throw it in the slow cooker so I don’t have to cook later tonight. This takes about 5-6 hours on high or 7-8 on slow.

YOU WILL NEED…

  • 1.2 -1.5 kilo grass fed topside roast cut into 6 equal parts
  • 2 tablespoons melted butter
  • 1 tablespoon mustard powder
  • 1 tablespoon ground sage
  • Fresh rosemary and thyme (optional) Dash water

HERE’S WHAT YOU DO…

  1. Switch your slow cooker on high.
  2. Melt some butter in a frypan and quickly brown off each side of the meat.
  3. Place meat into the slow cooker evenly.
  4. Combine melted butter with sage and mustard powder. Brush onto meat on each side generously.
  5. Sprinkle fresh herbs on top and add a dash of filtered water into pot.
  6. Place lid on and cook for high for min 5 hours or until beef cooked to your liking.
  7. Enjoy with roasted seasonal veges.

Butternut and Bacon Soup

This delicious soup will warm the cockles of your heart!! They key to perfect full flavour is roasting the ingredients first.

HERE’S WHAT YOU NEED…

HERE’S WHAT YOU DO…

  1. Preheat oven to 180 degrees C
  2. Place the butternut on an oven tray with a couple of big blobs of coconut oil and bake for 20 mins.
  3. Remove tray from oven and add chopped bacon. Roast for another 15 mins.
  4. In a large saucepan, add part roasted butternut and bacon along with the water (use less water for a thicker soup) and a few shakes of the organic sprinkle.
  5. Simmer on the stove top for approx 30-45 mins or until soft and cooked through completely.
  6. Turn stove off and allow to cool before blitzing it with a stick mixer.
  7. Blitz well until soup creamy and smooth.
  8. For a garnish, chop and fry up your bacon in coconut oil and then dump a big pile on top of your soup as you are serving. I also dump a little pile of our Cranberry Nutmeg muesli on top. Perfect!

Swedish Style Meatloaf

YOU WILL NEED…

  • 500gm grass fed beef mince
  • 500gms free range pork mince
  • 1 onion chopped
  • 1/2 teaspoon each of cardamon, nutmeg & Braggs organic herb sprinkle.
  • 2 pinches of salt and 1/2 teaspoon of pepper to taste

HERE’S WHAT YOU DO…

  1. Preheat oven at 180 degrees C
  2. Hand mix all ingredients and give it a good massage until it is gummy and holds together well.
  3. Roll and press into a loaf shape
  4. Place into a bread tin (line with paper to be sure)
  5. Bake in oven for 45 mins or until cooked through.
  6. Enjoy!
5 C’s Quinoa Salad
CASHEW - CRANBERRY - CUCUMBER - CAPSICUM - CINNAMON
Quinoa seeds are great to serve when you are having a BBQ or needing another “salad” for the masses. I don’t eat it as often as I’d like, but always enjoy it when I do. I’d suggest making you quinoa the day before and allow it to cool in the fridge…saves cooling time on the day you wish to eat.
Because quinoa does not have an over bearing flavour..the combinations are only limited to your taste and imagination. Go for it.
I do.
YOU WILL NEED…
2 cups of organic tri colour quinoa (white quinoa will do)
4 cups filtered water
1/4 cup raw organic cashews (pine nuts or any other nut will do)
1/4 cup organic dried cranberries
1 red capsicum
1 Lebanese cucumber
Cinnamon
Organic balsamic vinegar
Oil of your choice, I’d suggest Walnut Oil although I didn’t have any and used EVOO instead.
salt and pepper
blob of organic butter (a big one)
HERE’S WHAT YOU DO…
On a stove in a saucepan, bring your quinoa to the boil with the lid on. As soon as it starts to boil, turn down to low and simmer very gently with the lid ON. Usually about 15 mins but may vary. Fluff it with a fork occasionally.
Once the quinoa has absorbed all the water and is looking puffed up, remove from heat. Drop a big blob of butter in, stir through and return lid. You can leave it sit and cool down while you prep the rest. This can also be made the night/day before and left in the fridge over night to cool.
Chop the cucumber and capsicum into little bits and throw into quinoa.
You can also grill and brown up your cashews if you wish or use them raw..up to you. Personally..I like them roasted…so you can throw them onto a piece of foil and pop them under the griller for about 5 mins. Do not burn. Once done, chop them rough and throw them into salad.
Toss ingredients thoroughly and add oil and balsamic vinegar to taste. Dust with as much cinnamon, salt and pepper as suits your personal taste. I love it so I tend to load it on.
Don’t forget to taste as you go.
Enjoy!! xxx

5 C’s Quinoa Salad

CASHEW - CRANBERRY - CUCUMBER - CAPSICUM - CINNAMON

Quinoa seeds are great to serve when you are having a BBQ or needing another “salad” for the masses. I don’t eat it as often as I’d like, but always enjoy it when I do. I’d suggest making you quinoa the day before and allow it to cool in the fridge…saves cooling time on the day you wish to eat.

Because quinoa does not have an over bearing flavour..the combinations are only limited to your taste and imagination. Go for it.

I do.

YOU WILL NEED…

  • 2 cups of organic tri colour quinoa (white quinoa will do)
  • 4 cups filtered water
  • 1/4 cup raw organic cashews (pine nuts or any other nut will do)
  • 1/4 cup organic dried cranberries
  • 1 red capsicum
  • Lebanese cucumber
  • Cinnamon
  • Organic balsamic vinegar
  • Oil of your choice, I’d suggest Walnut Oil although I didn’t have any and used EVOO instead.
  • salt and pepper
  • blob of organic butter (a big one)

HERE’S WHAT YOU DO…

  1. On a stove in a saucepan, bring your quinoa to the boil with the lid on. As soon as it starts to boil, turn down to low and simmer very gently with the lid ON. Usually about 15 mins but may vary. Fluff it with a fork occasionally.
  2. Once the quinoa has absorbed all the water and is looking puffed up, remove from heat. Drop a big blob of butter in, stir through and return lid. You can leave it sit and cool down while you prep the rest. This can also be made the night/day before and left in the fridge over night to cool.
  3. Chop the cucumber and capsicum into little bits and throw into quinoa.
  4. You can also grill and brown up your cashews if you wish or use them raw..up to you. Personally..I like them roasted…so you can throw them onto a piece of foil and pop them under the griller for about 5 mins. Do not burn. Once done, chop them rough and throw them into salad.
  5. Toss ingredients thoroughly and add oil and balsamic vinegar to taste. Dust with as much cinnamon, salt and pepper as suits your personal taste. I love it so I tend to load it on.
  6. Don’t forget to taste as you go.
  7. Enjoy!! xxx