Lemon & Sumac Chicken

I have never really done anything with sumac but the fabulous Amy from over at The Holistic Ingredient has been ‘sumac-ing’ things lately and I didn’t want to be left of the sumac train. Yes I can hear you… What is sumac? Well I am going to tell you right now. Don’t be so impatient. It’s a spice AND it’s a berry. Betcha didn’t know that bit. It’s a little bit tart (kinda like Miley Cyrus…. Actually she’s a LOT tart) so give a tangy zing to the dish. Sumac has been used historically to help with digestive problems, it is antioxidant, anti-fungal, and anti-microbial properties. High 5 Sumac. You rock like nobodies business.
This totally does not require a recipe but I will humor you anyway.

Zest & juice of 1 lemon
1 kg chicken thighs
1/2 cup chopped parsley
1/2 cup chicken stock
Salt & pepper to tastes
1 tsp sumac spice

Preheat oven to 160C. Add all ingredients to a big bowl & toss to coat well. Transfer everything to a baking dish & bake for 45-60 mins until the thighs pull apart easily. Serve with some delicious greens sautéed in coconut oil, ghee or organic butter. Eat up. Told you it was easy didn’t I.

Lemon Tarts

This recipe is pretty similar to the Key Lime Tart recipe. It has NO processed sugar and is very low in fructose, just a few dates. You can make mini tarts like I did or a nice big one if your prefer.

Crust Ingredients:
1 cup walnuts (you can sub for macadamias if you like)
4 fresh dates (for a sugar-free version sub dates for 1 tbs coconut oil and a pinch stevia)

Directions: Place walnuts and dates into a food processor and pulse till combined. Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. Bake for 10mins at 180C or until just starting to brown. Remove and set aside. You don’t actually have to bake this- you can have them as ‘raw’ tarts if you like. I made a couple of raw ones too.

Filling ingredients:
2 1/3 cup sunflower seeds (soak the seeds in water for an hour prior)
1/3 cup coconut butter (you can use coconut oil if you don’t have butter but reduce to 1/4 cup) Stevia to taste (you can add 1/2 cup maple/agave instead if you like)
1/2 -3/4 cup fresh lemon juice (start with 1/2 and see if you want more tang)
2-3 tablespoons lemon zest (depending on how ‘Lemony’ you like it)
1/2 cup coconut cream
Extra zest to decorate

Directions: In a small saucepan add lemon juice, lemon zest, coconut butter, coconut cream and stevia and heat over a low heat, stirring occasionally, for about 5 mins. Drain sunflower seeds well and pop them in a food processor and blitz until smooth. Add saucepan mix and blitz again until all combined.

Spoon lemon filling on top of your crust in your mini cheesecake pans and sprinkle with extra lemon zest. Pop back into the oven @180C for 10-15 mins until just browning at the edges. Remove, allow to cool and pop in the fridge for a few hours to set. Once again, if you want a ‘raw’ tart you can skip this baking bit and just pop them straight into the fridge to set. Once set, gently remove from tart shells and serve.


Lemon Zucchini Cake

This recipe was a special request from Red who had tried a cake like this (I hope!?) somewhere and wanted a recipe, hope this tastes something like the original cake Red, if not it is delicious anyway! P.S that is the most delicious cake batter I have eaten in a long time!! Go on, try it.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.


200 g zucchini (coarsely grated)
finely grated zest of 1 lemon
50g coconut flour (you could substitute for flour of your choice- quinoa, wholemeal etc)
100g almond meal
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla powder or 1 tsp vanilla extract
a pinch of salt
2 large eggs
8 fresh dates, pits removed
1/2 cup coconut oil or olive oil
1/4 cup honey/agave/maple syrup or stevia to taste


1/2 cup Coconut Butter if you don’t have/can’t be bothered making this you can just use an extra 1/2 cup coconut cream – it will just be a bit runnier.
1/2 cup full fat coconut cream
Juice 1 lemon
1 tbs honey/agave/maple syrup or stevia to taste

Preheat oven to 160C. In food processor add dates, eggs, coconut oil & honey and blend until dates are puréed through. In bowl add all dry ingredients and mix to combine. Add wet mix and all remaining ingredients to bowl and mix well. Pour cake batter into a lined cake tin and bake for 40-45mins or until a skewer inserted comes out clean. Remove from oven and allow to cool on a wire rack before icing. For the icing, combine all ingredients in a small saucepan and heat over a low heat for 5-10 minutes stirring occasionally. Pour over cooled cake. ENJOY!!


This is my frosting….


Lemon Yoghurt Cake

Healthy healthy cake! I think I have a mild obsession with baking. I promise I do eat real food too, not just cakes, muffins, slices and cookies, though really, they are all so healthy they could just about be breakfast food 😉 I know you might all still be a bit weirded out by the cauliflower element, if you read my post on Pumpkin Muffins you will see where the idea came from and I promise it is delicious!

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Let’s hear it for cauliflower!

1 1/2 cups cauliflower
1 tsp vanilla powder or vanilla extract
2 eggs (vegans can use 4 tbs ground flax instead)
1/4 cup lemon juice- I added a bit more, I like it lemony
1/4 cup pure maple syrup or agave syrup (or stevia to taste)
1 tbs lemon zest
1 cup coconut flour
1 cup almond flour
1 cup thick natural yoghurt (I used CoYo- coconut milk yoghurt)
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 170C. Steam and purée cauliflower. In a bowl add puréed cauliflower, lemon juice, lemon zest, yoghurt, eggs and vanilla and mix well. Add remaining ingredients and stir until combined. Spoon into cupcake moulds or you can pour it into a cake tin. Bake for 40-50mins or until a skewer inserted comes out clean. These won’t rise very much so don’t expect them too. You could serve with my Strawberry Frosting or just a squeeze of fresh lemon juice. Enjoy. If you eat them while they are warm (I mean who doesn’t love a warm muffin!?) they may seem a little unset or underdone on the middle. Once they cool they will firm up and if you pop them into the fridge they get a really great fudgy texture. YUM!!