I have just returned home a few days ago from a fantastic family holiday in Japan. I have been saying for months now that when I get back from Japan, I’ll do the AIP (auto immune protocol) elimination diet ‘properly’. Well now the time has come so I spent the afternoon yesterday gearing up for my start today. This is one of my ‘concoctions’: coconut kefir yoghurt. It’s super easy and tastes good given there is no sugar or fruit added. I’ve made it before but now I have my high speed blender the consistency is MUCH better. Also this time I added coconut milk instead of coconut water and it’s made it much creamier. I added mine to my morning smoothie this morning and it tasted delicious.
Here is the recipe!
* This recipe makes about 1/2 litre (my jar is 650ml).
- flesh of 3 young coconuts
- 1/2 cup coconut milk
- kefir starter (click here for the one I used – you can buy them in Australia)
- Chop the top off the coconut with the butt of your knife (this is the hardest part of the whole recipe) and pour out the coconut water (use this to make coconut water kefir – recipe coming soon- or just drink/add to smoothie, don’t waste it!).
- Scrap out the flesh and put it into a blender.
- Add about 1/2 cup coconut milk – you can add more or less depending on how think you want it.
- Add your yoghurt starter.
- Blend until smooth.
- Pour into glass jar and cover.
- Leave on the bench over night, or for about 12 hours then refridgerate.
* you can use 2-3 Tbsp from the first batch to mix in with the next batch as your ‘starter’ – they say you should do this within 3 days for the best results.
I have been asked a few times about some of the ingredients I use in a lot of my cooking – so here are the ones I usually use:
Coconut oil – coconut oil is a very healthy oil. For an excellent article on why coconut oil, see Irena Macri’s article. I usually buy the Nuigini one as it doesn’t have a really strong flavour and I like the jar it comes in (I am a packaging girl!). Depending on the weather it can either be solid or liquid at room temperature (in summer liquid and winter solid, in Brisbane anyway). It isn’t cheap but I did read that you should spend your money on the best quality fat you can. To give you an idea, I pay AUD$30 for the 1L jar and it lasts me 1-2 months.
Coconut aminos – they are basically a gluten free non-soy alternative to soy sauce. I use a lot in asian cooking or in marinades. I have these 2 different ones – the one on the left I get from my local organic markets and the one on the right is more easily available in most health food stores. I have just noticed with the Nuilife one though that one of the ingredients is birds eye chilli, so that won’t be AIP so check the different brews! They each cost my roughly AUD$10 a bottle
Buckini’s – I have blogged about these little ones before. Basically they are a fruit but for my they work as a ‘nut’ due to the crunch. You can sprinkle on poached fruit, on a salad, put them in your smoothies etc. Here is a picture of the brand I buy – Loving Earth. This particular one is the caramelized one, but if you buy the plain one it has no sugars 😉 For the plain 500g bag I pay about AUD$12.
If there are any other ingredients you’re not sure about, just let me know.
I don’t get any benefit for plugging these brands other than knowing I might have helped you out in your quest!
I not sure if I’m quite ready for Nigella to move over, but it was a little bit fun putting together this video for my friend Christine who wanted to come over to my place to learn how to roast sweet potatoes in coconut oil but couldn’t as one of her kids were sick. I said, “I should just video it and send it to you”, and so the seed was planted.
This is a pretty basic video – filmed and edited in iMovie by my 10 year old on my iPad. It’s probably a little bit long for what it is, but I hope you enjoy it!
If you’ve been following on Facebook, you’ll know that I was spoilt with an ice-cream maker for Christmas (a fancy one with in-built compressor so half the freezer isn’t taken up with the frozen bowl). Very spoilt! The first attempt was a DIVINE nutella gelato, but now that Christmas is over and the healthy eating starts to creep back in, I have made this mango coconut ice-cream. It’s dairy free, gluten free, paleo and even AIP compliant!
Let’s be real, it’s not nutella gelato BUT for the cold creamy ice-creamy sensation, it’s pretty good and uber simple with just 3 ingredients.
- Blitz the mangos in a blender, add coconut cream and honey and blend until combined.
- Place in the fridge for 4 hours or over night if possible.
- Churn in an ice-cream maker for 30-40 minutes.
- Eat immediately for the best creamy consistency.
If you want to store it for another day, put into a container (or little ones for portion control). You will need to take it out of the freezer for at least 20 mins before you want to eat it as it gets very hard.
Christmas is upon us! There’s no escaping it now it’s December, so many of the posts over the next few weeks will be my favourite Christmas treats (my famous rocky-road/ a new GF & nut free version of the rocky road, nougat etc) are a few on my list to make and post.
I came across this recipe through a blog I follow on Facebook: The Clothes Make the Girl. It appealed as it’s a biscuit that’s Auto-Immune Protocol compliant which sounded intriguing (no eggs… hard to bake!). They worked! They are certainly a shortbread style, coconut-ty and the chocolate on top makes them look good (but not AIP).
They were SUPER easy. Here is the link to the recipe.
I cut mine after the freezing stage.
I love the idea serving a whole fish for a dinner party. We’ve done it a few times for Christmas with salmon which is my all time favourite fish. We had some friends for dinner last weekend and the fishmonger recommended ‘Gold Band Snapper’ – it was sensational served with salad and potato bake.
I must admit that it’s my husband who actually does ALL the BBQ cooking in our house, so whilst I hunted, gathered and prepared, the credit for the cooking goes to him.
Served with my family heirloom fish knives and forks makes for a very special meal.
Continue reading whole BBQ thai flavoured snapper
I just love the look of this salad. It’s so bright and interesting shapes and textures. Looks like it MUST be good for you! Serve it with your favourite salad dressing – something fresh and lime-y I think would work really well.
- 1 zucchini – spiralized (or grated)
- 1 carrot – spiralized (or grated)
- 1 beetroot – Julienned
- 1 bunch asparagus (chopped, blanched, drained and cooled)
- 1 bunch broccolini (chopped, blanched drained and cooled)
- 1 pomegranate – seeded
Toss together all ingredients and dress with your favourite dressing. Serves 4-6
This would work well with nuts if you eat them or adding some diced orange, the options are endless! Looks fabulous all spread out on a platter. We ate it topped with poached chicken.
Having a smoothie for breakfast is now part of my usual routine. It’s quick, healthy, a great way to get in a lot of greens and when trying to follow the AIP protocol diet for auto-immune disease, well, let’s face it there’s not much left for breakfast unless you want last night’s left overs. Each day my smoothie is similar but different depending on what fruit and veg is to hand. Here is the link to green breakfast protein smoothie #1
Here is todays:
Blend together until smooth:
- 1/2 cucumber
- 1 kiwi fruit
- 1 frozen banana
- a few frozen mango chunks
- wedge rockmelon
- 2 cups english spinach
- 1/2 cup coconut kefir yoghurt (great for gut health – or omit or use regular coconut yoghurt)
- 1/2 cup coconut milk (or milk of your choice or coconut water)
- 2 scoops protein powder (omit to be AIP)
- 1 Tbsp buckinis (my kids thought I said bikini’s!!) (or other crunch)
Pour into glasses and sprinkle with pomegranates or berries for some colour and texture.
Some days I simply lack inspiration for the family meal. Last night was one such night. I kept staring into the fridge looking for something exciting to jump out. All I saw was mushrooms and zucchini that needed using up and some chicken thighs. Here was my ‘mystery box’ moment. Not very exciting ingredients, but a meal needed to be cooked none-the-less. A further investigation found some bacon and sweet potato. So here is my ‘everyday chicken’ with roasted veggies. The secret in the veggies is coconut oil – if you haven’t started to cook with it, please do. It’s ultra healthy and doesn’t have a strong flavour. This meal might not win any Masterchef competition but it did get eaten by everyone in the family (well the chicken did), so that makes it a winner!
Continue reading everyday chicken
There was nothing inspiring for lunch in my fridge today. As I have a smoothie for breakfast most days, I usually like to actually ‘chew’ my lunch and dinner, but today I thought I’d do a ‘liquid’ lunch instead of munch my way through lots of bits and pieces out of the fridge and pantry. The result was a ‘creamy’ parfait/smoothie. It was thick enough to eat with a spoon. Now I’m full and hopefully won’t snack away the afternoon.
Continue reading liquid lunch – raspberry and banana parfait