Monthly Archives: April 2015

Hardcore Paleo Choc Crunch Ice Cream

As the name would suggest, this ice cream is hardcore. Like Vin Diesel. It’s for die hard chocolate lovers only. If you ‘kinda like chocolate’, forget it, go find yourself some beige flavour like vanilla and leave this to the real chocolate fiends. Don’t get all huffy that I just called vanilla flavour ‘beige’ either, I enjoy a good vanilla ice cream as much as the next person but let’s be real, vanilla ice cream ain’t gonna knock anyone’s socks off. Vanilla ice cream is like the Kristin Stewart of ice cream, it serves a purpose but it’s pretty boring to both look at and experience. Thank God vanilla ice cream isn’t as angsty or have that nasty bitchy resting face though. 

Onwards with the ice cream! 

500ml full fat coconut cream

200ml water

2 egg yolks

3-4 tbs raw cacao (depending on how chocolatey you like it)

2 tbs tapioca starch 

2 tbs honey, maple syrup or rice malt syrup (add more if you like it sweeter) 

1 cup Paleo Hero Choc Granola (or you could use some lightly toasted nuts or coconut) 

Blend or whisk together all the ingredients except the granola until smooth. Heat over a low heat, whisking constantly until it comes to a boil then remove from the heat and set aside to cool. Once cool, pop it in the fridge to chill completely. When it is completely cold, whack it in your ice cream maker, add the granola & let that bad boy work its magic. I then transferred ihe to the freezer for about an hour to make it more ‘scoopable’. If you don’t have an ice cream maker you could freeze it in silicone cupcake moulds and reblend in the food processor once frozen for a soft serve style ice cream. Dig in. 

Not Dogs

I am feeling generous today. I wouldn’t share my chocolate with you, so not THAT generous, but generous enough to share with you a recipe from my ebook CBF Paleo…. The cookbook for people who really want to eat well but, Can’t Be Fu$ked. All the recipes have 5 ingredients or less, there’s not faffing around, just maximum taste & nutritional bang for your buck. Go check it out, it’s cheap as chips & purchasing it will help to keep my child fed with avocados, as is her preference. 

     

As you can see, Grace throughly enjoys avocado & Trav does a great job at capturing the mess. Oh, you came for the not-hot-dogs, right. Ok then. 

2 sweet potatoes

2 sausages (preferably gluten-free & free-range, I used the Paleo Snags from Young Farmers)

1 large red onion (or fennel bulb), sliced thinly

1 tbs honey

Coconut oil/butter/ghee

Preheat your oven to 180C. Pop the whole sweet potatoes on a baking paper lined tray & drizzle with your oil of choice. Pop in the oven for 45-60 mins or until soft to touch. 

In a frypan heat about a tbs of oil, butter or ghee and add the onion or fennel (or both) and saute until the onion is translucent & soft. Add the honey and cook until caramelised. Pop that in a bowl & set aside. 

In the same frypan (ain’t nobody got time for washing multiple frypans) cook your sausages. 

Once all elements are done, cut the sweet potato lengthways, pop the sausage in, top with the fennel or onion & dig in. 

Nourishing Kids

Feast your eyes on these! Now these delicious looking morsels are from the new Nourishing Kids ebook from the top team over at The Holistic Ingredient but I feel like it’d be unfair for kids to have all the fun so I say Crunchy Chicken Nuggets for all! I also think it would be totally ok to just make these as massive sized nuggets for us big kids for the times that you Can’t Be Fu*ked chopping into small pieces 😉 

Amy is a CTC therapist, Health Coach, Speaker, Author of wholefoods eBook series, ‘A Nourishing Kitchen’ and Founder of the online wellness hub, The Holistic Ingredient. When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy credits her return to health to a whole food, sugar/toxic free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy’s business The Holistic Ingredient and her whole foods eBooksA Nourishing Kitchen & A Nourishing Morning and Nourishing Kids combine her passion for food and cooking, toxic-free living and healing therapies. Seriously, check this lady, how bloody vibrant is she! I’ll have what she’s having. 

  

Oh you want a recipe too? Righto. Here you go. 

Crunchy Chicken Nuggets

Makes approximately 30 nuggets

 

2 chicken breasts
2 eggs, whisked 
½ cup tapioca flour
½ cup sesame seeds
4 teaspoons smoked paprika
1 teaspoon sea salt 
Cracked pepper to season
3 tablespoons coconut oil for frying


Cut the chicken breasts into bite size pieces.

In a small bowl combine the tapioca, paprika, salt and pepper. Sprinkle the sesame seeds onto a plate.

Dip the chicken nuggets into the egg mix and then roll in the tapioca mix. Dip again in the egg and coat in the sesame seeds. 

Heat a frying pan over medium heat and add the coconut oilAdd the nuggets and fry for 3 minutes. Flip the nuggets and fry for a further 3 minutes, or until golden.Remove from pan and place on a paper towel. 


Sumac Steak

Buying good quality proteins does not need to explode your credit card and render you penniless and living on the street. You just need to wise-up and dare to try cuts of meat you might not normally. This is another super affordable recipe using some more grassfed meat from YOUNG FARMERS. Less expensive cuts of beef can taste like old shoes if not cooked properly but when slow cooked it turns into a magical mouth party. Sumac really gives this recipe its kick-arse-ery. If you haven’t tried sumac before, trust me, you want to get on board. It’s zesty, it’s tangy and apparently that business is antifungal, antimicrobial, anti-inflammatory & full of antioxidants. Friggen boom. Thanks for coming sumac. It’s delicious on eggs, seafood & chicken too. 

800g (or 4 pieces) of blade steak (or a similar cut)

1tbs sumac

3 tbs coconut oil/ghee/olive oil

Good whack of salt & pepper

1/2 cup beef stock (or water) 

1 red onion, roughly chopped

4 carrots, roughly chopped

Preheat your oven to 150C. In a baking dish mix the sumac, oil, salt & pepper then give the steak a good rub with it to coat both sides. Pop the steak aside on a plate for a sec, in the same baking dish add the onion, carrots & stock/water and give it a good mix about. Pop the steak on top and cover with foil. Whack it in the oven for about 4hrs or until the steak pulls apart easily. You can do the same thing in your slow cooker if you fancy. Once it’s cooked. Eat it.