I remember a while ago I had a request to post more salad recipes. I think now that Spring has sprung in sunny Brisbane, Australia, it feels much more like salad weather and so, I’m finding more salad inspiration again! I do find that grated salads are a good way to eat a larger amount of vegetables and they are colourful too, which is visually appealing and they say it’s good to ‘eat the rainbow’ to get a variety of vitamins & goodness!
There are many variations to this salad depending on what’s in season/you have in your fridge. A few toasted pepitas, sunflower seeds and/or chopped nuts would be nice on top too (unless you want the AIP version).
Raw grated salad with orange dressing
1 medium beetroot, peeled
1 large carrot, peeled
1-2 handfuls kale
1-2 handfuls baby spinach leaves
1 ruby grapefruit
Juice 1/2 orange
2 Tbsp olive oil
1/2 Tsp mustard (leave out for AIP)
1 tsp apple cigar vinegar
Salt & pepper to taste
1. Grate beetroot, carrot, zucchini and apple.
2. Finely chop or blitz in a food processor, kale and spinach.
3. Mix all vegetables in large bowl.
4. Cut skin off grapefruit and dice, stir through salad mix.
5. Top with diced avocado and dressing.
In a small jar shake together all dressing ingredients, adjust to taste.
And if there is any left, eat the leftovers for lunch the next day, that’s what I did:
After the success of the first 2 paleo cooking classes, I have set some new dates for some more classes, including 2 new classes: Paleo Treats & Snacks and Paleo Basics. If you know someone who might be interested, feel free to share the information.
For the details on all the upcoming classes, click here.
Dates for next classes:
- Friday 5 September 2014, 9.30am – 12.30pm: Paleo Basics
- Tuesday 9 September 2014, 9.30am to 12.30pm: Paleo treats & snacks
- Saturday 20 September 2014, 4pm – 8pm: Paleo Dinner Party #1
- Friday 10 October 2014, 10am to 2pm: Paleo Lunch Feast # 1
The classes are a lot of fun & very casual. Love you to join us and raise some money for charity too.
I must say that it was how pretty this tart looked that made me want to make it! The second thing that intrigued me was that it was made with sweet potato flour. If you follow my Facebook page you might remember the staged process it was to make the sweet potato flour! So after embarking on making the sweet potato flour, I had to use it up so I decided to make it as a ‘bonus’ for one of my recent cooking classes.
The recipe comes originally from AIP Lifestyle who have some great recipes, even if you’re not restricted by an AIP lifestyle! I added rhubarb and some pretty little dried rose petals to mine and served it with the ‘custard’ from the lemongrass & kaffir lime coconut icecream (ie just wasn’t churned in the ice-cream machine) but if dairy isn’t an issue it would be lovely (as are all tarts in my opinion) served with cream and ice-cream.
Continue reading rhubarb, strawberry & lemon tart (AIP, paleo, gf, nf, eg, df)
I was making a batch of protein balls for my husband to take to work and thought I’d have an experiment with some that don’t have nuts or protein powder (so really not protein balls at all!). I think my tummy needs a little rest from nuts-every-day at the moment, so that was my motivation. So here are my apple cinnamon energy balls – they taste quite light and fresh.
- 200g fresh dates
- 1&1/4 cups toasted shredded coconut (plus a little extra for decoration at the end)
- 1 large granny smith apple, finely grated
- 1 Tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pit the dates and process in food processor/blender until finely chopped.
- Add rest of ingredients and process until mixed – can pulse if you like a chunkier texture. You may need to add a little more coconut if the mixture is too wet.
- Roll into balls and sprinkle with extra shredded coconut if you wish.
- Refrigerate or freeze.
Makes 10-12. I keep mine in the freezer.
When coming across a recipe that called for sweet potato flour I was intrigued as despite having seen, bought and tried many ‘weird’ types of flour, this was not one I’d come across. After a quick internet search I realised it wasn’t going to be easily available so decided to have a go at making my own. Whilst it took a number of days, it certainly wasn’t at all difficult and was, in the end, worthwhile.
The recipe I wanted to try called for 1&1/3 cups of sweet potato flour, so that was my target. It took 2 dehydrators ‘worth’ of sweet potato, which for the size of my dehydrator was about 3 largish sweet potatoes, which is the only ingredient.
- Peel and slice finely (use a mandolin if possible for consistently thin slices) sweet potatoes (enough to fill your dehydrator).
- Dehydrate until crisp. Mine took about 16 hrs. (Easiest to do overnight). If you just want to make sweet potato ‘chips’ you can stop here! I nibbled on a few and they were a little moorish.
- When cooled and crisp pulse in high speed blender/thermomix if you have one until fine enough for a flour-like consistency.
- Repeat process until you have enough flour for what you want to bake!
I have worked out over time that my body tolerates most dairy pretty well, but I have done many periods dairy free when I’ve been following strictly the paleo or AIP diets. Even if you love dairy, this coconut ice cream is a tasty alternative. It is best eaten straight from the ice-cream churner as it’s more of an ice-cream texture then, but if you take it out of the freezer 15 mins or so before you want to eat it, it will soften too.
The great thing with this recipe is that it’s so versatile – you can experiment with flavours, sweetener types or levels (or omit completely) or just have it plain. It’s yummy on it’s own, served in the date and nut tart shells, or with your favourite dessert.
Base recipe (it’s really like making a custard)
- 1 large (560ml or there abouts) can full fat coconut cream
- 2 whole eggs or 3-4 yolks (yolk alone are richer and harder to ‘scramble’)
- 1 tsp vanilla paste (omit for AIP as vanilla is a seed)
- 1/4 cup maple syrup (or alternative sweetener or omit if you aren’t the sweet tooth!)
- Heat the coconut cream in a saucepan over a medium heat until just before the boil, but don’t boil it. Keep it on a low/med heat and not boiling.
- Whilst the coconut cream is heating, whisk the eggs until starting to thicken.
- When the coconut cream is hot whisk a ladle full in with the eggs, then another ladle full or 2. The idea is to temper the egg and not cook or scramble it.
- Add the egg mixture in to the saucepan, whisk well.
- Add vanilla, maple syrup and any other flavours (eg lemongrass & kaffir lime leaves – see below) and whisk until thickening. It won’t as thick as a normal custard, and be careful not to let it get too hot or it will separate/scramble.
- Pour mixture into a container and refrigerate for several hours or overnight until cold.
- Churn in an ice-cream machine until frozen (if you don’t have an ice-cream machine you can google alternative methods of this stage).
- Best eaten immediately.
Lemongrass & kaffir lime version.
- 1 stalk lemongrass finely chopped
- 4 kaffir lime leaves, stems removed – can leave whole or roughly chop
- Place lemongrass and kaffir lime leaves in either a nut bag, piece of muslin or new chux cloth.
- Put into the coconut cream either from the beginning heating stage or after the egg is added.
- Remove either before you refrigerate or at least before you churn! The longer it’s left in the stronger the flavour will be. Make sure you really squeeze the nut bag to extract all the flavour.
* You can put the lemongrass & kaffir lime leaves directly into the custard, but you will have to strain them out well before churning.
Given my green smoothie recipes are still the most frequently viewed pages (I think due to being re-pinned on Pinterest) I thought it was time for a new one.
- 1 banana
- handful of frozen mango cubes
- 3 strawberries
- 3/4 cup coconut milk
- 1/4 cup coconut water
- 2 large handfuls of greens (spinach/kale/silverbeet)
- 1 scoop protein powder (optional – not paleo or AIP if you add)
- 1 Tbsp paleo muesli or other nuts to sprinkle on top. The one pictured was the paleo muesli plus some buckinis. (not AIP if added)
Blend in blender until smooth. Pour into glasses and sprinkle with muesli (or not!).
As many of you know I had to cancel the previously planned cooking class back in May as we had to have our kitchen floorboards replaced after a leaking water filter tap.
Finally I have rescheduled the class and decided to offer 2 dates to allow for smaller classes (capped at 10) and a few more to be able to come. The idea is still the same – to have some fun cooking and eating and to raise some money for Daughters of Cambodia who work with women who are victims of sex trafficking in Cambodia.
If you are in Brisbane and can come along, please contact me via email, firstname.lastname@example.org to book in.
Oh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe. There’s my little boast for the day.
I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go. I have plantain chips in the dehydrator as we speak and made this fantastic pancake!
The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli. So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.
- 1 plantain (mine was black but I think you can use when green too)
- 2 eggs
- pinch salt 1/4 tsp baking soda
- 1 tsp vanilla
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup (optional)
- 1 pear shaved or thinly sliced
- dollop of yoghurt (can use DF option) to serve
- 11 seed & nut muesli to serve – omit for nut free version
- Cut and peel plantain (I had to slice the skin off)
- Blend all ingredients in high speed blender to make a batter.
- Fry in a frypan with a little coconut oil like you would a normal pancake.
- Serve with dollop of yoghurt, shaved pear and muesli.
Makes 3-4 pancakes.
I have been reading a bit lately about the benefits of grass-fed beef gelatin for joints and connective tissue, so I decided to buy some to check it out. The gummies are a cross between jelly and a gummy bear. You can’t taste the gelatin so even my kids like them!
- 1 cup fresh juice (I used pomegranate juice – can use other liquids like kombucha too)
- 1 Tbsp raw honey
- 1 Tbsp grass-fed gelatin (I used the red container from Great Lakes Gelatin)
- Heat juice & honey in a saucepan until almost boiling.
- Sprinkle gelatin over the juice and whisk together until dissolved.
- Pour into silicone moulds – I used ice-cube trays but you could use mini-muffin pans.
- Refrigerate for a few hours then pop them out of the moulds.
- Store in the fridge.