Snack

Tangy Lemon Cookie Dough Balls (Grain & Nut-Free) 

So I feel like we haven’t really caught up properly in ages and I know you are wondering what’s doing over here….oh you weren’t? Well it’s my blog & I’ll cr@p on if I want to. Pretty sure you know how to scroll though so head on down if you want to skip what will undoubtedly be excellent stories & humor. Your loss.

So what’s news with you? On this end it’s business as usual just with a bit more cr@p & puke, and that’s not because I am poisoning Trav with my cooking. Baby G has also developed quite discerning tastes and is quite partial to anything green- broccoli, avocado, spinach, kale, zucchini, grass & leaves, as well as liver, pâté, lamb cutlets, chicken leg bones, kombucha & sauerkraut. What she does not like is puréed chicken & really, who can blame her, the texture is weird and it kinda tastes like nothing. We are also moving to our new house soon which will be fricken brilliant to have windows that close, cupboards and a gate that isn’t tied on with rope. It’s the small things really. Anyway, let me tell you about my balls…..

These lemony balls of delight are just slightly sweet with a great lemon tang. You could easily substitute for lime or orange if you were feeling a bit more love for a different type of citrus. They are your balls, you do what makes you happy. You can probably substitute the coconut butter for another type of ‘butter’, maybe cashew or macadamia. I haven’t tried though it sounds pretty damn good…..BUT don’t go getting all up in my grill if it doesn’t work. I’ll say it again, I HAVEN’T TRIED IT. 

1 1/2 cups coconut butter

Juice & zest of 1 lemon or 4-5 drops doterra lemon oil

1/4 cup coconut oil

12 fresh dates, pits removed

2 tbs chia seeds

Coconut flour or dessicated coconut for rolling

Add the dates and coconut oil to the food processor & blend until smooth. Add all remaining ingredients (except the coconut flour/dessicated for rolling) and blend to combine. Roll into balls and roll in the coconut flour before popping into the fridge to set.

Matcha Matcha Matcha

So it seems that green is the new black & matcha is this season’s goji berry. Never heard of matcha? It’s green tea powder. Leaves & all. Well the peeps in the know (my inter-web sources obviously) tell me that one serve of this business has more than 10x the nutritional benifits of a regular cup of green tea, more than 100x the antioxidants,  it detoxifies, boosts metabolism, enhances concentration and can help calm the mind. God damn, it sound like the only thing matcha doesn’t do is make your bed. Even so, I am pretty partial to a matcha latte myself and it’s a great alternative if you want the energy buzz of coffee without the nervy caffeine buzz and don’t mind too much that your drink is a swampy green shade. Have I sold it to you? 

Battling on, I present to you a Matcha Bulletproof Latte because fat in your hot beverage makes the world go round, & matcha balls, because who doesn’t love a few green balls. 

Matcha Bulletproof Latte

1/2 tsp matcha powder

1 cup boiling water

1 tbs butter/ghee

1 tbs MCT oil/coconut oil

1/2 tsp honey OPTIONAL 

Pop it all in a blender and blend baby blend until that business is frothy & creamy. That’s it. 

Matcha Balls

1 cup raw cashews

1 cups shredded coconut

1/2 cup sunflower seeds

1 tbs coconut oil

1 tsp matcha powder

1-2 tbs raw honey (depending on your preferences) 

3-4 drops dōTERRA ginger oil – OPTIONAL

Add everything t the food processor & blend until it all starts to come together like a dough. If it’s too dry, add an extra tbs coconut oil, if you blend too much and it’s gets too much like a paste, add some extra coconut. Roll into balls, store in the fridge or freezer. Simple. 

Orange & Lime Balls & The Real Food Revolution

So I’ve got more balls for you because who doesn’t love a ball or two. BUT FIRST, there is something else we need to talk about! The Real Food Revolution! Not only is it a ‘thing’ but it’s an actual ‘THING’. An event, a 3 day, chocca-block thing that you can come along to & fill your brain & your body with real food goodness & education! 

There is so much misinformation out there, processed foods line the shelves and we just seem to be getting sicker. The question is, what can I do about it? It’s time to start with REAL FOOD.
 
The Real Food Revolution is exactly what it sounds like. A Real, Food, Revolution! It is an Australian wide event designed to create a shift in the way we look at food. Over 3 days you will learn how to transform your body, your kitchen and your mindset around healthier eating.
 
The workshops will cover everything from Raw Food, to Juicing, to Paleo, to Intuitive Eating, Blending, Processed Foods, Food as Medicine and Holistic Health.

Do you love REAL Food, Juicing, Blending and Soaking Up New Health Information like a Sponge?  It’s time to Join Us at The Real Food Revolution! Grab $50 off with 3 day tickets to the revolution with the code therealfoodrevolution. 
 
I am a partner for The Real Food Revolution events this year and can’t wait to get along to the Gold Coast event! 
 
Perth: 12-14 June – Perth Town Hall
 
Gold Coast: 26-28 June – Crowne Plaza, Surfers Paradise
 
Sydney: 10-12 July – Kirribilli Club
 
Canberra: 31 July – 2 August – Rydges Capital Hill
 
Melbourne: 14-16 August – Ibis Melbourne
 
Adelaide: 11-13 September – The Payneham Library
 
Hobart: 28-30 August – Wrest Point
 
Cairns: 02-04 October – The Pullman Hotel
 
For more information about the event, speakers, venues, dates and to book your tickets please visit The Real Food Revolution.

Now, onto the balls! This is an awesome lunchbox snack for big kids or little kids as it can be made nut-free. If you don’t want to use rolled oats you can use quinoa flakes or almond meal. You can experiment with different oil combos too. I think lemon & ginger oil would be a cracker too. When using essential oils make sure they are food grade & 100% pure. I use and recommend the DoTerra brand. You don’t want to be ingesting crappy oils laced with other crappy additives because that would just be crap. Got it. 

250g gluten free rolled oats

3 tbs coconut oil

1/2 cup dessicated coconut

1 cup nut butter (or sunflower seed/coconut butter for a nut-free version) 

1 tsp cinnamon

5 drops orange oil

3-4 drops lime oil

1-2 tbs honey (depending on your sweet preference or maple syrup for vegan option)

2 tbs chia seeds

Blend everything together and then pop it in the fridge (I left mine in the food processor) for 20-30 mins to allow the chia seeds to absorb some moisture & let the coconut oil start to solidify.  Once you take it out of the fridge, if the mix still looks a bit wet, add an extra tbs of chia seeds. Reblend again to combine, roll into balls & store in the fridge for up to a week or in the freezer for a few months.  If you are too lazy to roll balls you can just press it into a tray & make it as a slice or bars. Now go book your Real Food Revolution tickets before it’s too late!!

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. 


Olive & Rosemary Loaf

Sometimes you just need bread. Especially if you are making bone marrow, you need something to smear that gear on. Your finger just won’t cut it in that instance. I tried. Fail. Just burnt my finger. Don’t be a fool, make the bread. Save a finger.

This recipe is an adaptation of the amazing Brittany Angel. You can make a nut free version by swapping out the nut butter for something like sunflower seed butter or you could even use a couple of jars of Buttered Up and make a Gingerbread Bread or Chocolate Bread…. Obviously you would leave out the Rosemary & Olives because that would be WAAAYYYYYYY too much of a weird flavor combo but whatever floats your boat. Be a weirdo if you want.

5 eggs
1 3/4 cup nut butter (I used a mix of almond & sunflower seed)
2 tbs lemon juice
3/4 tsp bicarb soda
1/4 tsp salt
2 tbs chopped fresh rosemary
1/2 cup chopped & pitted olives

Instructions

Preheat oven to 170C and line a loaf pan with baking paper. Beat your eggs for 2-3 mins until they are light & fluffy. Add the nut butter, lemon juice, bicarb soda, salt & Rosemary. Mix for another 2-3 minutes on medium speed then stir through the olives. Pour the mixture into the loaf pan and bake for 45-50 minutes or until a skewer inserted comes out clean. After 25mins of baking cover the loaf loosely with foil to stop the top from burning. Allow to cool on a wire rank, slice & smear with whatever delicious condiment you can find.

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Not Your Typical Smoothie-Day 2

Yesterday saw a new twist on the GOOD OLD GREEN SMOOTHIE. Today I have a red smoothie for you. $hit’s about to get real. Now this baby is going to freak you out but stay with me. I PROMISE you can’t taste the weird ingredient but you will have energy to BURN after downing this baby and its powerhouse of nutrients….Ok, so it’s got liver in it. Yeah I know. Liver’s gross. I thought so too until I started sneaking it into our food. I started with adding really small amounts grated into mince, then adding it to meat patties like Lamb & Quinoa Burgers. My behavior has escalated, I’m like a serial killer, only with liver. I have graduated to smoothies. It’s pretty hard core but let me sell it to you….

So you know Superfoods right? Goji berries, chia seeds, unicorn dust, whatever it will be next week? Well the REAL Superfoods are organ meats from healthy animals. They are packed with readily absorbable vitamins & minerals and could sucker punch acai berries into next week with their nutritional offering. Been giving your own liver a flogging during this silly season? Guess what the best thing to support your liver is? Liver!! Liver has almost 3 times the iron of red meat. Forget the Berocca, liver will give you back your B-B Bounce much more effectively due to the fact that it is LOADED with B-Vitamins. Not sold? Read more HERE.

So, how? Well I buy a grass fed beef or lamb liver from my butcher and chop it into palm-sized blocks and freeze separately it in ziplock bags. When I need it I pull out a block and grate it into whatever I need to. By grating it you don’t get any big chunks of liver in your food (or drink) and you don’t need to worry about that big hunk of liver going off in your fridge. Frozen liver is also much easier & more pleasant to handle than the fresh version. Try it. I dare you.

The Real Superfood Smoothie-serves 2

1 tbs grated liver
1 cup frozen berries
1 tbs honey/maple syrup/rice malt syrup (OPTIONAL)
1 cup coconut milk (or milk of your choice)
1 cup coconut water (I use RawC)
1/2 tsp cinnamon

Pop it all in the blender & whizz until nice & smooth. Pretend you don’t know about the liver in it & drink that bad boy down.

Not Your Typical Smoothie

So it’s about eleventy-ten-million degrees in Brisbane right now (Yep that’s an actual temperature, a freaking hot one) and the perfect time to get the smoothies going. Smoothies can be a great way to jam in a load of nutrition quickly & easily & in this weather, a perfect way to cool down.

This week I am all about sneaking some weird & wonderful ingredients into my smoothies to get the most bang for my buck out of these refreshing drinks. If you have a cool concoction to contribute to the Smoothie Week concept by Williams-Sonoma tag me on Facebook or Instagram and #smoothieweek & #myfoodreligion so I can share it on!

I use a thermomix for my smoothies because it’s the only blender I have but I would definitely recommend using a high power blender for both of these babies, it’s not a ‘smooth-ie’ if it’s chunky is it? You can find some other good blenders HERE, I haven’t tried them though. I also like to freeze all my smoothie ingredients so that it’s nice & cold like a slushie but I also find that freezing things that are a bit fibrous like celery & leafy greens can help break down the fibers and makes for a nice smooth drink. I always add some sort of fat to my smoothies to make sure that I am absorbing all the goodness from the fat-soluble vitamins in the veggies. I use either avocado, coconut milk, coconut oil, macadamia oil or nut butter. I also love to add some Gelatin to my smoothies. Gelatin is essentially for building healthy skin, hair, nails and adds some protein to the drink. Forget Botox and wrinkle creams, get good quality gelatin in your life!

My first recipe for you is a green smoothie with a random zucchini thrown in. That’s right zucchini. You can sneak zucchini into any smoothie you like really & if you want to be super stealth (for peeps that don’t like the ‘green stuff’) you can peel it first & they’ll never know. You can sub in or out any of these ingredients you don’t like. Not big on mango? Add banana or pear instead. Hate ginger? Leave it out or add mint instead. It’s totally a ‘choose your own adventure’ kinda deal. I’ll have another weird concoction for you tomorrow.

Not Your Average Green Smoothie- serves 3-4

1 zucchini, chopped roughly
Handful of spinach/kale/chard
1/2 cucumber, chopped roughly
1/2 tbs grated fresh ginger
1 mango, chopped
1 stick celery, chopped
500ml coconut water (I use RawC) or water
1/2 avocado

Pop everything into your blender with 1/2 the coconut water & blend for 1 minute. Add the remaining coconut water and blend until smooth. Drink up.

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.

Nut Free No Bake Fig & Quinoa Bars

That title is WAAAYYYY too long but at least you know what your are signing up for right?! You can add nuts to this in place of the seeds and you could bake it if that tickled your fancy….. Then they would just be ‘Fig & Quinoa Bars’, much more succinct to say but a little more work to actually do. I’m not into that, and I’m impatient to eat this stuff. Baking creates timeframes that I just don’t dig today so ‘no bake’ it is.

So, I’m BAAAACCCCKKK! Baby Grace is now 10 days old and is a super cool little human but I thought it was time to stop the #babyspam and give you some food back….. Well after this last little bit of spam because she is bloody cute.

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Isn’t she just squishable!!

Ok, so back to food. This recipe contains quinoa (as do some of my others in the archives) so it’s not strictly ‘paleo’…. GASP! Send the paleo police round, I am sure I can convert them with this deliciousness anyway and seriously, a bit of quinoa here & there isn’t what is causing the global obesity, diabetes and heart disease epidemic we are fighting is it? Substitute it for something else if it offends you or you don’t tolerate it.

375g dried figs, soaked in boiling water for 15 mins, then drained
250g coconut oil (or butter or ghee)
125g pumpkin seeds
125g sunflower seeds
150g quinoa flakes
1/4 cup honey (or maple syrup/ rice malt syrup/ coconut nectar)
1/4 cup tahini (or nut butter of your choice)

Melt together the coconut oil, honey & tahini. Once melted transfer to a food processor with the soaked figs & blend until a smooth paste forms. Add remaining ingredients and process until just combined (you can do that by hand if you like). Transfer the mix into a baking paper lined tray (I used a large rectangular slice tin), press down evenly and pop it in the fridge for a few hours to set before slicing into bars or squares. This freezes really well and is a great option for school lunch boxes or a sweet treat when the mood strikes you.

Whole Roasted Cauliflower

I love cauliflower, even though it does smell like fart sometimes…..My research tells me that fart-smell of cooked cauliflower is actually due to the sulfur containing compounds in it that are exacerbated by cooking. The good news is, that even though it might be a bit on-the-nose, cauliflower & other cruciferous veggies are powerhouses of nutrients and brilliant for supporting detoxification of our body. You will be pleased to know that this recipe didn’t result in a stink-filled kitchen. Boom. Go make it.

1 tsp turmeric powder
Good pinch of salt
& cracked pepper
1/2 tsp garam marsala
1 cup coconut yoghurt (or full fat natural yoghurt)
Head cauliflower, stalk trimmed & leaves removed

Preheat the oven to 180C. In a bowl mix all ingredients except the cauliflower to combine well. Using your hands (or some sort of implement if you are feeling fancy), rub the yoghurt mix over the cauliflower to completely coat it. Place on a baking paper lined tray or in an oven dish & bake for 30-40mins until cooked through. It will depend on the size of your cauliflower how long this takes, it could take an hour. Pop a knife in the middle of it to test if it is ready, it should feel like a ‘ripe pear’ in terms of firmness.