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This day reminded me of Christmas Day, you know those days you feel like all you do is eat. Today I spent the day down the coast eating. I went out for breakfast, had coco whip in between & then an amazing seafood feast for lunch. I came home feeling full, sleepy & pretty sure that I was just going to by-pass dinner…. Thennnn I felt the urge to make ice cream, because there is always a separate stomach compartment for ice cream right? Well my stomach has that compartment, and one for sweet potato chips, I can put away A LOT of those things. So damn delicious. Anyone who tells you you can’t over-eat healthy food is a goddamn liar.
You can choose your own adventure with this ice cream a bit and swap the almond butter for a different type of nut butter. Cashew butter will give it a much more neutral flavour and something like peanut butter is going to give you a stronger flavour. Do what you want. Add in some of the optional extras, or don’t.
400ml coconut cream (full fat)
3/4 cup almond butter 1/3- 1/2 cup maple syrup/ rice malt syrup (depending on how sweet you like it) Plus a few extra tbs maple syrup to drizzle 1 vanilla pod, scraped (or 1 tsp extract)
Optional- Cacao nibs Shredded coconut Goji berries Dark chocolate Few shots of espresso
This can be done without an ice cream maker, it will just require a bit more patience and you’ll need to let it thaw a little before you try & scoop it out. I used an ice cream maker because it’s there so I might as well. So, grab all the ingredients (not the optional extras) and blend them together in your food processor or blender until smooth. Pour into your ice cream maker and let it do it’s thing. You can either eat it as soft serve straight from the ice cream maker or pop it in the freezer to set a little harder. If you are not using an ice cream maker, pour it into a container with a lid and freeze for 4-6 hours until scoopable. Top with any optional toppings. Enjoy.
How good is real mayo! Remember when we were all so scared of fat and we bought that awful fat-free mayo!? If there was no fat in it, what on earth was in it?? Let’s be honest, mayo is pretty much fat & protein. That’s it. So what was in that other stuff? Actually, I don’t even want to know…. Geeze I have eaten some rubbish ‘food-like-products’, especially fat-free stuff. All the fat-free things. Ah well, when you know better you can do better. You can read more about why I love fat now if you want. Or don’t. Whatever spins your tyres. This mayo is delicious, loaded with gut-healthy probiotics and lots of healthy fat, you don’t need to ferment it but it’s what gives this mayo it’s super powers so give it a crack.
2 large eggs
2 tbs apple cider vinegar or lemon juice
Good pinch salt
1 1/2 cups macadamia oil
2 tbs kraut juice (from a jar of kraut you already have, doesn’t really matter what flavour or the contents of 2 probiotic capsules)
Ok there’s a few ways this can go down. You’ll need either an imersion blender, a high speed blender like a thermomix or vitamix or a food processor that has a small bowl attachment. Choose your weapon. Whatever you are using, add your eggs, ACV & salt to the bowl and give it a good blitz for about a minute to combine. Now turn your blender on (I put my thermie on speed 6 which is about 1/2 way on the speed dial) and slowly drizzle in your oil, the drizzling should take you about 3 minutes, if you are not sure how fast to drizzle, go slower. You may need to scrape down the sides occasionally. You should now have a nice thick, light yellow mayo. Have a taste, if it needs more salt, add another pinch. Now add your kraut juice and blend gently to just combine. Pour into clean jars, pop the lid on then either wrap them in a couple of tea towels and pop them in a cooler bag somewhere nice and warm for 24 hrs. In Summer the bench might be fine, in Winter I’d pop a hot water bottle. You can also wrap them in some tea towels and pop them in your slow cooker on the ‘keep warm’ setting. Or, you can pop them in your oven with just the light on for 24hrs. So, choose your own adventure. I had some broth in my slow cooker already so I popped mine, wrapped in tea towels, in a cooler bag & sat it on top of the lid of my slow cooker. Because resourceful.
I’m calling this monkey chicken because it is actually that basic a monkey could do it. It’s fast, easy, delicious and can’t even really be called a ‘recipe’ so I am VERY loosely using that term to describe what I am about to tell you.
This was one of the food prep ideas I demonstrated to the crew down at CROSSFIT BABES & CHASE CONDITIONING a few weeks ago to kick off their 8 week challenge. It’s a great base to batch cook a heap of chicken with a fairly neutral favour that you can then freeze in portions if you want to. When you reheat it you can jazz it up by adding different spices, herbs, curry paste, flavours etc so that you don’t feel like you are eating the same ting over and over. Alternatively, you can just leave it as it is and have it with different sides like in lettuce boats, rice paper wraps, sushi, with roast veggies, tossed through a salad etc. If you want to add some extra flavour to the base recipe, some chilli, lemongrass & kaffir lime is always a winning combo and it looks pretty too.
You can pretty much do the same thing with a boneless leg of pork or lamb shoulder too. When I am batch cooking like this I always try and go with the concept of economy of effort, if you are going to do 1kg of chicken thighs, might as well do 2kg so you can freeze some or have leftovers. Learn to batch cook like a bad-arse and your life just got a whole lot easier. You’re welcome.
2kg chicken thighs
400ml coconut cream (full fat & look for one that just has coconut and water as the ingredients)
Good pinch of salt & pepper
So that’s it. Seriously. You whack all that in the slow cooker. Turn it on low. Walk away for 6-8hrs. Come back, shred it all up with a couple of forks and Bob’s your uncle… Or perhaps he’s not. He’s not mine.