dairy-free

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.

Turmeric Tea

Wait! Wait! Before you run away! I promise it is waaaaayyyy more delicious than it sounds and, not only that, this gear is a real SUPERFOOD… Or SUPER DRINK I guess. The first time I gave this a crack I went way too overboard with the turmeric & the coconut milk….. It was kind of like a curry-cup-a-soup……. And not in a good way. This version is good! It’s creamy, and spicy & just the right amount of sweet. It is brilliant to help support gentle liver detoxification, settle an upset tummy and is a super powerful anti-inflammatory.

Turmeric has been shown to help with everything from diabetes, altzheimers, boost the immune system, improve skin, reduce cholesterol, decrease inflammation, improve liver function and even help prevent cancer. Seriously, if turmeric could just make me dinner it would really be the ultimate partner! You can read more about how freaking awesome turmeric is HERE. Give this a whirl, if you hate it I’ll never tell you to make it again.

By consuming healthy fats (coconut milk & ghee) with turmeric you increase it’s absorption, and, the addition of pepper to turmeric increases your bodies ability to absorb it’s amazing goodness by up to 2000%! Yowsers! Don’t scrimp on that pinch of black pepper people!

Makes 2 cups

2 heaped tsp fresh grated turmeric
1 heaped tsp fresh grated ginger
1/2 tsp cinnamon
1-2 tsp honey
Pinch black pepper
1 cup coconut milk (or milk of your choice)
2 cups boiling water
2 tbs gelatin (optional) – I use THIS BRAND from iHerb and you can get $10 off your first order with the code GBD599

Add the ginger, turmeric, pepper, cinnamon and honey to a pot and add the boiling water. Allow to steep for about 5mins. Add remaining ingredients & bring to the boil while whisking to make it creamy & frothy! You could also use a stick mixer to get it nice & frothy. I do mine in the thermomix. Once it’s hot enough you can strain it through a tea strainer into your mugs. I have also made a BULLETPROOF version by omitting the coconut milk & adding 2 tbs ghee and 2 tbs of coconut oil plus an extra cup of boiling water and blending until frothy & creamy. It is delicious too! Enjoy.

Pea & Ham Soup

You know what normally turns me off pea & ham soup? The colour! It’s just so…… Muddy & bleh. So I made mine really green…. Because fluro green soup is way less offensive right?!

So this isn’t really ‘pea & ham’ as much as it is ‘pea & bacon’ soup but I feel like that is just a minor detail in what is a majorly delicious pot of goodness. If you have a ham hock, or want to use a ham hock you can certainly go right ahead. It will still be super tasty but, we all know that bacon is ham’s hotter & more desirable older brother and really, the ultimate in pig-related-products….. Disagree? I don’t really care. Use your fav pig bit, it’s your soup. Probably don’t use pork shoulder…. Or fillets…… That would probably be pretty wrong & I take no responsibility if your soup is disgusting. Make it my way & it will be a mouth-party.

2L chicken BONE BROTH (or stock)

1 bacon hock (about 1kg)
300g frozen peas
1 bunch parsley, roughly chopped
1 onion, diced
2 cloves garlic, crushed

Sauté the onion & garlic in a small amount of coconut oil (or oil of your choice) in a big saucepan. Once translucent add the bacon hock & stock. Bring to the boil then reduce to a simmer for 1.5-2hrs. Remove the bacon hock and pull apart, removing the fat & skin and adding the meat back to the pot. Add the peas to the hot pot and use a stick blender to blend until smooth (you could also do small batches in a blender). Finally add the parsley & reblend until completely combined. Serve with some cracked pepper.

Buttered Up

Have you been ‘Buttered Up’ yet? You really should get ‘Buttered Up’. Or maybe you should ‘Butter Up’ someone else? Are you with me? No? Let me enlighten you. I have just started making my own range of deliciousness in a jar! You are probably going to want to get it in your gob ASAP.

‘Buttered Up’ is the new range of nut and nut-free butters by ME in stock NOW at Primal Pantry. Yahoo. Whoop-dee-do! The range has started with a nut-free Gingerbread Butter, a Coconut Choc Chip Butter & a Chocolate Cake Batter flavour. All are gluten free, dairy free and paleo approved.

Whether you eat these right off a spoon from the jar or use them as a replacement for nut butter, butter or coconut oil in your baking, you won’t be disappointed. Great to have on hand as a snack when you need something quick & easy, or used however you like to use peanut butter or Nutella! Smear that gear on whatever you fancy, add to your recipes & mine and make sure you share the love so we can all find more ways to be #butteredup.

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Mexican Spice Shredded Beef

I really dislike most things about Winter. The dark. The cold. The short days. Walking the dog early in the morning & not being able to feel your face….. There is one thing I really like about Winter though, slow cooking things. So easy, so time efficient, so delicious. Slow cooking is like magic, it makes things like shanks, cheeks & shin, that should taste like old shoes, taste like unicorns have been dancing on your tongue.

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Chocolate Bread

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

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Chocolate Coconut Jubes

These remind me of Chico Baby lollies!! I am loving gelatin right now and add it to everything and anything! Tea, coffee, smoothies, soups, pretty much any liquid really. I have two different types, one that Gels Up that I use only in hot things so it dissolves completely or in things like these jellies that I want to gel. This one you can add to anything and it will dissolve. Both are completely flavorless too. So what’s up with the gelatin obsession? Prepare to be enlightened!

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