Monthly Archives: February 2014

Massaman Beef Cheeks

I have not had beef cheeks since I made THIS RECIPE and made the discovery that they are actually cheeks for the face of the cow, not the butt. Easy mistake to make. These babies are the best to slow cook & you end up with this amazing fally-apart-melt-in-your-mouth business and a great dose of skin & gut healthy gelatin.

6 beef cheeks

500ml coconut cream
500ml chicken stock or BONE BROTH
3 heaped tbs massaman curry paste (I use the Pandaroo brand)
2 tsp cinnamon
Coriander to serve
1 large sweet potato, cut into large chunks (optional)

I did this in the slow cooker. It is very complicated. Put all the liquids & paste in the slow cooker. Mix well. Add the beef cheeks & sweet potato. Turn it on low, let the magic happen for 6-8hrs. Use a fork to shred the beef cheeks. Serve on top of a nice big pile of cauliflower rice or cauliflower mash and sprinkle with fresh coriander.

Pork & Chorizo Stuffed Sweet Chilli

I made a stuffing similar to this at Xmas time for our turkey and ever since I have been OBSESSED with stuffing and trying to think of more ways to acceptably eat it. This way is completely acceptable. And delicious. Deliciously acceptable even. I think that Xmas food should not just be kept for Xmas, I mean seriously, why aren’t we rocking baked ham off the bone all the time? Or turkey, I mean you’d have a weeks worth of food right there if you roasted that sucker up on a Sunday. Who’s with me? What other ‘Xmas food’ are we going to make ‘all the time’ food?

500g pork mince

2 cloves garlic, crushed
1 chorizo, finely diced
4 large sweet chilli’s (or capsicums), halved, seeds removed
2 good handfuls baby spinach
2 tbs sage, finely chopped
1/4 cup sulfur-free apricots, finely chopped
2 tbs coconut flour

Preheat your oven to 180C. Add the garlic, chorizo & pork mince to a large frypan & cook until the mince is about 1/2 cooked. Add the spinach, sage & apricots & cook until the spinach has wilted completele. Remove from heat, add coconut flour & stir through. Place the halved chilli’s in a baking dish & fill with the stuffing. Bake for about 20 mins or until the chilli’s are cooked, if you are using capsicums you might have to cook for a little longer. That’s it. Eat up.

Lime Mayo

Mayo is my latest condiment obsession at the moment. It was BBQ Sauce, man that gear is good, but mayo is the front runner at the moment. I have it on eggs, chicken, fish, meat, salad, my fingers…..huh? Whatever, you will too when you taste how delicious this is. It’s easy, it will store in the fridge in a jar for about a week…. If it lasts that long. I just use the yolks as the raw egg whites seem to flare up my allergies a but work out what you like. Go for free range & the best quality you can find, if you are eating these suckers raw, you want them to be from awesome, healthy, happy chickens.

Just in case anyone was wondering, our new baby Audrey is getting BIG! 16weeks & 29kgs. Holy smokes this fur-baby is going to be a beast. I am fairly certain she is also undercover for the Taliban. She is a terrorist. Into EVERYTHING, chewing things like my shoes, pulling clothes off the line & peeing in the house. Lucky she is cute otherwise she would have been dropped at the local Chinese shop to be used for spring roll filling…. I’m only joking, don’t call the RSPCA on me, we love her….. But maybe a little bit less every time she ruins a pair of shoes.

4 free range egg yolks (or 2 whole eggs) at room temperature
1 tbs apple cider vinegar
1 tbs Dijon mustard
1 1/2 cups oil (I used a mix of olive & coconut. Macadamia oil would be a great option too)
Pinch salt
Zest & juice of 1 lime

In your food processor blend the eggs on med-high speed for 1 minute. Add the ACV, salt & Dijon mustard and blend for another minute. Now, with the food processor still running, drizzle the oil in as slow as possible. It should take you at least 5 minutes to get all that oil in. If you go too quick the mayo won’t thicken (you can still use it and it will taste good but it won’t be “dollop-able”). Once all the oil is in you can add the lime juice & zest & give it one last blend to combine. Store in an airtight container in the fridge for up to a week. Dip veggie sticks, meat, sweet potato wedges, your fingers, whatever in this business.

Audrey the menace. Don’t be fooled by that cute little Jeckle & Hyde face, she’s pure badness.

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Choc Chunk Coconut Cookies

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

1/2 cup coconut oil (ghee or butter is fine too)

3 eggs
1/2 cup coconut butter (or nut butter of your choice)
Pinch rock salt
1 cup coconut flour
100g block Lindt 85% Dark Chocolate (or Choc of your choice) chopped into small chunks
1 vanilla pod, beans scraped out (1/2 tsp vanilla powder or 1 tsp vanilla extract is fine too)
OPTIONAL- 1/4 cup honey or maple syrup (I didn’t sweeten mine)

Preheat the oven to 180C. Now I used my THERMOMIX MAGGIE to make these because I am totally lazy. You can use a food processor or mix it by hand if you feel the need to work your guns. So, add the coconut oil, eggs & coconut butter to the food processor & blend well. Add remaining ingredients except the chocolate & mix to form a dough. Stir through the choc chunks. Line a baking tray with baking paper, roll the dough into balls and shape into cookies. These will not spread so make sure they look like the shape you want before you bake them. Bake for about 15mins or until golden around the edges. Get them in your mouth however you can.

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Detox part 2

So this heavy metal detox is on like donkey kong. It has been almost 4 weeks so far and, quite frankly, week 1 I felt pretty bloody ordinary. I was getting headaches, night sweats and pretty much could not keep my eyes open past 7pm. I would slept for 10hrs and wake up feeling exhausted….. I must have been running marathons in my sleep because let’s face it, it’s the only time you’d catch me running more than 500m. On a positive note, my skin has almost completely cleared up and this adult acne that decided to grace me with its presence about 18 mths ago seems to have pi$$ed off which is nice. I seem to have lost a bit of weight, not at all my intention, but something I have observed nonetheless….. That metal was obviously weighing me down 😉 Important to note, I have not actually weighed myself, I just feel like I am leaner & my clothes are fitting differently.

I am taking a multitude of supplements to help support my body in this detoxification process & assist the chelation of the mercury. None are too bad apart from this one powder that tastes like sewer syrup. Puke.

As part of the detox I have been using the INFRA-RED SAUNA at FUNCTION WELL and loving it! Only thing is am enjoying about this detox is the half hour of ‘quiet time’ in their amazing ‘detox box’. The members here can use this as often and whenever they like! How good. I am thinking about joining the gym here finally because not only can I sauna till my hearts content, their facilities are amazing and they have an amazingly holistic approach to health, fitness & wellness. They are about to launch a 28 DAY CLEAN & LEAN CHALLENGE so if you need to detox, reboot & kick your ar$e into gear this might be a great place to start….. You even get a cooking class with me. Whoop whoop.

Anyway, that’s where it’s at. Stay tuned for more when I have something exciting to report.

Butter Pecan Ice Cream

I freaking love ice cream. It is one of my favourite things in all of the land. This is probably my favouritist flavour so far. That’s right favouritist. It must be good then right? Well you will have to make it to find out. I wish ice cream grew on trees, like paleo ice cream trees, not ‘chemical $hitstorm loaded with crap trees’, someone should invent that….. But then they would be genetically modified wouldn’t they. Well that’s a damn shame. Just eat ice cream. It’ll make you happy.

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