Apricot Coconut Balls (paleo. primal. vegan)

So here’s the thing. This recipe was a throw together for funsies that ended up taking a pretty good pic and tasting really freaking good….. Except I didn’t write anything down. To be honest, by the time I found the photo on my camera I had completely forgotten what I had used apart from apricots & coconut. My recipe at that point read something along the lines of this…..

Apricots- some, coconut- no clue: choose your own adventure, cacao butter?- did I or didn’t I? Surely there was other ingredients? What the hell were they? Anyway, I made them again because I am nice like that. You’re welcome. 

200g dried apricots

100g coconut

70g Cacao butter (you could try substituting for coconut oil or ghee) 

1/2 tsp cinnamon 

1/4 cup coconut flour/almond meal/protein powder

Dark chocolate for drizzling- optional (let’s be honest, when is chocolate ever optional?) 

Ok so the method. Melt the cacao butter. Grab your food processor. Whack the apricots, cacao butter & coconut in and blend until it starts to come together like a dough but still a bit chunky. Add the cinnamon & coconut flour & pulse a few times to combine. If it’s still a bit wet to roll into balls yet just whack it in the freezer for about 10minutes then roll into balls. Melt the chocolate, drizzle it over the top then pop those bad boys in the fridge to set. These can be stored in the fridge or freezer depending on your level of willpower. 


Very Merry 5 Minute Paleo Choccy Mousse

Through this wonderful world of the interwebs & blogosphere I have been lucky enough to meet so many bloody awesome humans and these two merry individuals are some of my faves. If you haven’t checked out The Merrymaker Sisters yet you are missing out so get on over & get merried. This recipe is from one of their awesome ebooks Make It Merry! 

This awesome recipe and loads of others you can score in the ULTIMATE AUSSIE WELLNESS BUNDLE. It’s a collection of over 35 food, health & wellness ebooks that are bundled together for ONE WEEK ONLY for $44.95. That’s over $450 worth of books. I know! Shut the front gate. Deal of the century. Better be quick, it’s for a week only. Run, don’t walk. 

serves: 4
time: 5 minutes
stuff you need

1 cup raw cashews

1 cup frozen berries (or any frozen fruit)

1/4 cup coconut milk

1/4 cup raw cacao powder

3 tbs. coconut oil

1 tbs. 100% maple syrup or raw honey

1 tsp. 100% vanilla extract

now what

Place all of the ingredients (except the berries) in to your blender or food processor (we use our Vitamix).

Whiz for 3 minutes or until super smooth.

Now add your frozen berries and whiz for another minute. It will start to instantly turn in to this amazing choccy frozen mousse!

merrymaker tip…
This is a super easy sweet treat, make it a little fancy and serve with grated paleo choccy and coconut chips!

Roast Cauliflower & Broccoli Salad

Ok, so if you have not ventured to the land of roasted cauliflower or broccoli yet you have not lived. Steamed schmeamed. Roasting is the way of the future, doesn’t take much longer than steaming it, and tastes ah-mazing. This is about to change your life. Seriously. 

Cruciferous veggies are a powerhouse of nutrition, are loaded with vitamins & fibre and are an excellent food to help support our bodies detoxification pathways. 

1/2 cauliflower, roughly chopped

1/2 broccoli, roughly chopped

1 sweet potato, cubed

2 tbs butter/ghee/coconut oil

1/4 cup chopped parsley

2 tbs hemp seeds (optional), I use THIS BRAND


1 tsp Dijon mustard

1/4 cup apple cider vinegar or lemon juice

1/2 cup olive oil

Salt and pepper 

Preheat your oven to 200C. Line a large baking tray with baking paper. Whack the sweet potato on and add half the butter and pop it in the oven for 20mins. Pull it out, add the cauliflower & broccoli plus the rest of the butter (let’s be honest, I probably added double that amount of butter because I bloody love butter but you do whatever spins your tyres) and pop it back in the oven for about another 20mins until all the veggies are cooked. You might want to pull it out after 5-10 mins and give it a good mix around so the butter gets to spread its love. Set aside to cool while you make your dressing. For the dressing, get a small jar or container with an airtight lid. Add all the dressing ingredients & shake the bejesus out of it until it is all combined. Add the roasted veggies to a big bowl, sprinkle over the parsley, drizzle with the dressing and toss well. Finally sprinkle over the hemp seeds and serve it up. 

Strawberry Chia Pots- (Paleo, Vegan, Sugarfree)

I don’t know about you guys but I have had some pretty hit & miss experiences with the ol’ chia. I have added it to muffins & they sucked up that much moisture that they ended up tasting like shoeboxes. That’s a fail. I have made chia puddings that have had the consistency of eyeballs & the texture of snot. Obviously this was also a sub-optimal outcome.  You will be pleased to know that these pots of deliciousness are not snotty, eyeball-esque or as dry as cardboard, so go me. Feel free to leave me a virtual high 5 below.

Did you know ‘chia’ is the ancient Mayan word for ‘strength’? True story. These little powerhouses are a great source of antioxidants, fiber and a decent source of protein. There’s your fun fact for the day, make sure you share it with someone.

This serves 2….or 1. I’m not here to judge.

500ml coconut milk (or milk of your choice)

1/2 cup chia seeds

1/2 tsp vanilla extract or powder

1 tbs honey/rice malt syrup or maple syrup (optional)

1 punnet of strawberries, hulled

1/2 cup toasted coconut (optional)

In a bowl mix the chia, milk, vanilla & honey well & set aside to stand for at least 15mins to allow the chia to soak up the liquid. Pop the strawberries in a food processor & blend until they are puréed. Now stir the coconut through the chia mix, spoon into a serving bowl, top with the strawberry purée & dig in.

Mint Choc Chip Cookie Dough Balls (paleo, vegan, grain free)

So, I have just started taking my own photos, can you tell? You probably can because they are ordinary at best BUT the only way from here is up! I got a DSLR for my birthday a few weeks ago and despite having no clue what the hell I am doing, I am giving it a crack. Here’s a few tips for those who are also photographically challenged….

1. Google can show you pretty much anything, a word of caution, the search ‘best bliss ball pictures’ is not going to give you what you expect…. Or perhaps it will. Refine your language or prepare to have some images you didn’t want burned into your brain.

2. If all else fails, the ‘auto’ setting works & filters fix most things. Instagram, making bad stuff look way better since 2010.

3. The thing that has helped me the most has been THIS BOOK called Scrumptious & Styled by the awesome Caroline Potter of Colorful Eats Nutrition. Not only is the ebook stunning to look at, it takes you step by step through all the important stuff and is explained in a way even a muppet like me can understand. It is a food photography book but is completely relevant to all manner of photos. If you need help this book gets two very enthusiastic thumbs up from me.

On to the recipe for the balls.

500g raw cashews

1/2 tsp vanilla powder

35g butter/ghee/coconut oil

50g coconut

2 tbs honey/rice malt syrup/maple syrup

1/2 cup raw cacao nibs (Or Choc chips) 

4 drops doTERRA peppermint oil

Blend the cashews until they turn into a flour-like consistency, add the butter, honey, peppermint oil & blend until a smooth dough. Add the coconut & cacao nibs & pulse to combine. Roll into balls & store in the fridge or freezer. That easy. Not even kidding. Go forth & dough ball.

Chocolate Frosting Fudge (Paleo, Vegan)

You know the best bit about making a cake….. Licking the frosting bowl. It’s like the cake is really just a vehicle for an appropriate way to eat frosting. There is something so friggen delicious about that buttery, sugary, creamy business.  The cr@p out of a packet ALWAYS tastes the best too! Like that Betty Crocker pre-made frosting…. Must be all that delicious hydrogenated cottonseed & soybean oil (translation- trans-fat cocktail) and corn syrup! Well, no more my friends because I care about your guts & mine & ain’t nobody got time for eating that highly processed chemical $hitstorm. I present to you Frosting Fudge….. It’s basically the way I have made eating straight cake frosting appropriate…. Call it fudge & voila. No problems.

frostingfudge (1)

1 cup nut butter (I used roasted almond)

2 tbs raw cacao

2 tbs butter or ghee (you can sub for coconut oil)

1-2 tbs honey (you can use maple syrup, rice malt or coconut nectar)

That’s it. Seriously. You blend it up. You press it into a baking paper lined tray. You pop it in the fridge to set. Now you can have your frosting & eat it too. Who needs the cake.

If you’re looking for the freshest tip offs on the Brisbane food scene, then head on over to Gourmand & Gourmet.  They’ll keep you up to date on places and happenings around town and make sure you never go hungry again.

You can find some of my recipes that they’ve published for bone brothpaleo white Christmas, and not dogs. They also have the low down on some delectable paleo eats and can tell you where to find the best paleo pork, how to get paleo meals delivered to your door, and where to settle your sweet tooth without over indulging. So get on over to Gourmand & Gourmet, and thank me later.

White Soup – (Paleo, Vegan) 

This soup isn’t racist. It just is what it is. We can call it Caucasian Soup if it makes you feel more PC. I used white sweet potatos, I don’t have anything against their colored counterparts, I love them too, today I just wanted the white ones….. Which are actually purple on the outside. I know, what sneaky b@stards. The ones that are white on the outside are actually PURPLE on the inside. Seriously, shut the front gate. Luckily for all of us, the orange sweet potato knows what he is, orange outside, orange inside. He’s a straight shooter not like those other two. Cunning as bloody foxes some of those sweet spuds. 

1 head cauliflower, roughly chopped

1 litre of Chicken Broth or veggie stock

1 lge zucchini, peeled & chopped

1 lge white sweet potato (he’s the dude who’s purple outside), peeled & chopped

1 cup coconut cream, OPTIONAL

1 onion, roughly chopped

Salt & pepper to taste

Add the veggies to a big pot & pour over the broth. Bring to the boil then reduce to a simmer for about 20mins until the veggies are soft. Add any remaining ingredients then use a stick mixer or food processor to blend until smooth. If you want a thinner soup you can add more broth or some water. 

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!!