vegan

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. 

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. 

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!!

Honey Macadamia Ice Cream

So Summer is officially over according to my calendar but the warm weather is still hanging around in Brissie so I thought I’d take the opportunity to churn out a bit of ice cream before the cold sets in. I have eaten my fair share of Haagen Das pints in my time but the texture of this ice cream is definitely one of my favourites. The cashews add an awesome creaminess and honey & macadamias are what dreams are made of people. Imagine unicorns frolicking on your tongue…. It’s pretty much the same, without the heavy hoofs. 

I am yet to create a homemade ice cream that doesn’t set rock solid if left the freezer so you will need to let this one stand out of the freezer for about 15mins before serving if you do leave it in there too long otherwise you will be forced to eat it with a snow pick. Not even joking. 

1 1/2 cups soaked raw cashews

2 cups coconut milk

1 tsp vanilla powder (or extract)

2 tbs honey (Or maple syrup/coconut nectar) 

1 cup chopped, roasted macadamias (you can use raw if you prefer) 

2 tbs Gelatin (hydrolysate) (you can use the code GBD599 to get $10 off your order on iherb)

Once your cashews have soaked for a few hours, drain them and add everything except the macadamia to your food processor or high speed blender and blend baby blend until it’s nice, smooth & lumpless. Pour it into an ice cream maker & let that bad boy work its magic. Add the macadamias when the churning is almost done. If you don’t have an ice cream maker you can just pour it into a container, stir through the macadamias and freeze it until it’s solid enough to scoop. Doneski. Go forth & churn. 

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.

White Christmas Cheesecake

I’m dreaming of some White Christmas,
Just like the one used to eat.
Without the toxic copha,
Or processed sugars,
Or nasty, weird ingredients…..

I hope you sang that to the tune of ‘I’m dreaming of a White Christmas’? I feel like my lyrics need some work but I am too excited about this deliciousness to be bothered really. I had a couple of attempts at perfecting this recipe as the first few were good but didn’t taste like the White Christmas I remember. I feel like I nailed it with this one so you are welcome. You can get your mits on my WHITE XMAS recipe over at Gourmand and Gourmet, it’s delicious too.

Unfortunately I don’t have a photo of the innards (sounds gruesome) of this freaking amazing cheesecake because I made it for a party and I thought it may be frowned upon to take a cake that had already been cut into…. And probably that slice eaten…. I am sure the excuse ‘but I had to instagram it’ would not fly.

Base
2 cups almonds
2 cups fresh dates
3 tbs coconut oil

Filling
3 cups raw cashews, soaked for at least 4hrs then drained
250ml full fat coconut cream (I use the Ayam brand)
3/4 cup coconut oil
1/2 – 3/4 cup rice malt syrup/maple syrup/honey (depending on how sweet you want it)
1/2 tsp vanilla powder
1/4 cup goji berries
1/4 cup cranberries
1/4 cup chopped dried apricots (sulphur free)
1/2 cup lightly toasted nuts (I used a mix of macadamias & pistachios)
1/2 cup shredded coconut, toasted
Optional- White Christmas for topping

For the base, blend all ingredients in the food processor until it all comes together like a dough. You can leave it as chunky, or make it as smooth as you like. Press into the base of a springform tin and pop it in the freezer to set while you make the filling.

For the filling, blend the cashews, coconut oil, coconut cream, vanilla & rice malt syrup until you get a really smooth mixture. Stir through all the remaining ingredients. Pour over the base, top with some crumbled White Xmas (optional) and pop back in the freezer to set. Remove from freezer 15mins before serving to allow to soften, slice, then serve. Stand back and watch people’s minds be blown.

Caramel Topping

There are no words…. Well maybe ‘Supercalifragilisticexpialidocious’. Yep. It’s that good, and easy. I mean 3 ingredients, there are no excuses for not making this. They’re not even weird ingredients like ‘mesquite powder’ or ‘saffron threads’ (seriously, what’s with saffron? That gear is like $3million an ounce. Not even joking. It’s not like it’s unicorn dust!). Anyway, that was a tangent, these are simple, easy to find ingredients. Your supermarket will have them, it’s not too late. Go now.

I used this as a warm topping for some homemade ice cream but it would also be a great filling for caramel tarts, caramel slice, as a cake icing, adding to some protein balls, straight from the jar or anything else splendidly caramel you can think of. If you think of other cool caramel uses be sure to share them in the comments below. No-one likes a selfish-Sally. Nothing against the Sally’s of the world.

15 fresh dates, pits removed
100g coconut oil/ghee or butter (I used ghee)
2 cups full fat coconut milk

Blend everything in a food processor or high speed blender until smooth. Transfer to a small pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5-10 mins. You can add extra coconut milk if you want a thinner sauce, keep in mind it will thicken up in the fridge. Use as a caramel topping on anything you fancy. Your finger? I wouldn’t judge.