Monthly Archives: December 2014

Turmeric Lamb & Quinoa Burgers

So this festive business is wearing thin and I have just about eaten my years supply of ham, turkey and more ham. We have been rehashing those things for the past 3 days for breakfast, lunch and dinner in all different ways and I am tapping out. #nomoreham These bad boys are ham-free, super easy to whip up and even easier to eat. Wondering what’s for dinner tonight. These burgers, that’s what. Just do it. Nike says.

1 cup uncooked quinoa
2 cups water
2 tsp ground turmeric
500g lamb mince (beef would be fine too)
2 eggs
1 tbs fresh chopped rosemary
1 tbs fresh chopped mint
Good whack of sea salt & pepper (obviously they are very exact
measurements)
Coconut oil/butter/ghee/macadamia oil for cooking
Tomato or BBQ Sauce for serving

Soak your quinoa for at least 30mins (but up to 4 hrs) then give it a really good rinse. Pop it in a saucepan with the 2 cups of water, turmeric & some salt & pepper & bring to the boil over a medium heat. Once it comes to the boil, reduce to a simmer, pop the lid on and cook, stirring occasionally, for about 15mins or until it’s ready. Then remove from the heat.

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Chop your mint & rosemary and add them to a big bowl with the mince and the eggs and mix well to combine. Once the quinoa is cool enough to touch add it to the mince mix, combine well then form into burger sized patties.

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Heat your oil in a large frypan over a medium heat & cook those bad boys. Makes about 10 patties. I froze half of mine raw so that I have a quick go-to meal ready when I can’t be ar$ed preparing dinner.

Gingerbread Truffles

‘Tiz the season & all that jazz so get some balls in your life. Christmassy ones. You can make these without my extra special BUTTERED UP (obviously they will be a little less delicious) but you will need to add some gingerbread spices if you want these to taste ‘gingerbready’. Yep that’s a word. Save yourself the effort and just go to Primal Pantry (Teneriffe, Nundah or Toowoomba) and get your mits on a few jars. These are a great Christmas treat or other time treat if you are tired of plain old date or chocolate balls. Go get yourself Merry.

1 jar Buttered Up Gingerbread (or 190g other nut/nut free butter)
1 jar Buttered Up Nothing But Coconut (or 190g coconut butter)
10 fresh dates
1/4 cup cacao nibs (optional)
1/2 cup coconut (shredded or dessicated)
2 tbs coconut oil

Blend everything except the cacao nibs until a smooth dough forms. Add the nibs, pulse a few times to combine. Roll into balls. Place in mouth. Chew. These will store in the fridge for up to a week or in the freezer for probably a few months if you don’t eat them all first.

White Christmas Cheesecake

I’m dreaming of some White Christmas,
Just like the one used to eat.
Without the toxic copha,
Or processed sugars,
Or nasty, weird ingredients…..

I hope you sang that to the tune of ‘I’m dreaming of a White Christmas’? I feel like my lyrics need some work but I am too excited about this deliciousness to be bothered really. I had a couple of attempts at perfecting this recipe as the first few were good but didn’t taste like the White Christmas I remember. I feel like I nailed it with this one so you are welcome. You can get your mits on my WHITE XMAS recipe over at Gourmand and Gourmet, it’s delicious too.

Unfortunately I don’t have a photo of the innards (sounds gruesome) of this freaking amazing cheesecake because I made it for a party and I thought it may be frowned upon to take a cake that had already been cut into…. And probably that slice eaten…. I am sure the excuse ‘but I had to instagram it’ would not fly.

Base
2 cups almonds
2 cups fresh dates
3 tbs coconut oil

Filling
3 cups raw cashews, soaked for at least 4hrs then drained
250ml full fat coconut cream (I use the Ayam brand)
3/4 cup coconut oil
1/2 – 3/4 cup rice malt syrup/maple syrup/honey (depending on how sweet you want it)
1/2 tsp vanilla powder
1/4 cup goji berries
1/4 cup cranberries
1/4 cup chopped dried apricots (sulphur free)
1/2 cup lightly toasted nuts (I used a mix of macadamias & pistachios)
1/2 cup shredded coconut, toasted
Optional- White Christmas for topping

For the base, blend all ingredients in the food processor until it all comes together like a dough. You can leave it as chunky, or make it as smooth as you like. Press into the base of a springform tin and pop it in the freezer to set while you make the filling.

For the filling, blend the cashews, coconut oil, coconut cream, vanilla & rice malt syrup until you get a really smooth mixture. Stir through all the remaining ingredients. Pour over the base, top with some crumbled White Xmas (optional) and pop back in the freezer to set. Remove from freezer 15mins before serving to allow to soften, slice, then serve. Stand back and watch people’s minds be blown.

Choc Chip Caramel Cookie Sandwiches

I feel like caramel & chocolate is a marriage made in heaven. Only thing that would be better is SALTED caramel & chocolate which you could totally do. Remember when I made the Caramel Topping? Well if that didn’t blow your mind, these cookies will. This makes about a dozen cookies which is really only 6 cookie sandwiches so it wouldn’t be that bad if you ate them all. I wouldn’t judge you, some would, not me. You don’t have to make the caramel if you don’t want to/ can’t be ar$ed/ don’t like caramel (weirdo alert), but it really does complete them. Just like in Jerry Maguire.

Wet stuff-
¼ cup ghee or butter at room temp (you could try with coconut oil too but I haven’t yet)
¼ cup coconut sugar
2 tbs maple syrup, honey, coconut nectar or rice malt syrup
1 large egg at room temperature

Dry stuff-
1 tsp vanilla powder
1½ cups pumpkin seed meal (you could use almond meal, hazelnut meal or another type of nut flour)
2 tbs coconut flour
½ tsp bicarb soda
½ tsp sea salt
1/2 cup dark choc chips

CARAMEL

Preheat your oven to 170C and line a baking tray with baking paper. In your food processor (or using some beaters) blend the wet ingredients until they are creamy and well mixed. Add the dry ingredients (except the choc chips) and combine completely, scraping down the sides as required. Stir through the choc chips by hand so they don’t get all mashed up by the food processor. Pop the mix in the fridge for about half an hour to make the dough easier to work with. You can make the CARAMEL while that is happening if using it. Once the dough is less sticky, roll it into balls and flatten out slightly on the baking tray, be aware these cookies will spread a bit so don’t put them too close together. Pop them in the oven for about 15mins or until starting to brown on the edges. Allow to cool for about 20mins on the tray before transferring to a wire rack. Once cool, smear some caramel on a cookie, add another as a lid, take a nice big bite and experience the bliss. The only thing that could make them any better would be an extra layer of homemade ice cream in the cookie sandwich. Ooooh yeah!