vegan

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.

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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Hot Choccy

It’s hot chocolate kinda weather today so here you go. Chocolate fiends pay attention NOW! On our recent trip overseas Trav & I became mildly addicted to Italian Hot Chocolate…. Trav more so than me, he even had a tantrum after we trekked halfway across Paris to get what someone online had touted as ‘Paris’ best hot chocolate’, only to find that the shop was no longer there. It’s was the kind of hot chocolate that you want to eat with a spoon it’s so thick but I am fairly certain it was NOT even slightly nourishing and loaded with sugar & God knows what else.

This version contains some awesome healthy fats, antibacterial, anti microbial & anti fungal properties from the coconut cream, a cracker dose of magnesium from the raw cacao & super dark chocolate & the gelatin provides a nice protein boost and is brilliant for the health of our skin, hair, nails, digestion, immune system & joints. It is like dessert in a mug.

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Lemon Cheesecake Balls

Remember the time I made that Probiotic Nut Cheese that was like a vegan/paleo version of cream cheese? Well, I also did you a mighty great favour & made some delicious cheesecake balls out of it, I’m nice like that….. Not nice enough to share them (I need them to grow the human inside me, I’m not being selfish) but I will share with you the recipe. Get these suckers in your guts, they are great for gut health with all those splendid probiotics, low in sugar and have some fabulous healthy fats. You’re welcome.

2 cups cashew cheese

Zest & juice 1 lemon
1/2 tsp vanilla powder or extract
1/2 cup dessicated coconut
2 tbs chia seeds (maybe 1-2 tbs more if your mix is too wet)
1 tbs maple syrup (or rice malt syrup) or stevia

Ok, so this is about as difficult taking a shower. You add everything to a bowl, you mix it well, you let it sit for about 10mins so the chia seeds can do their thang & absorb some moisture, then you roll them into balls & pop them in the fridge. If the mix is still too wet to roll after 10mins add the extra chia seeds & let it stand again for another 10 mins. These store well in the freezer as well. Just try & only eat one.

Probiotic Nut Cheese

Hi everyone! Obviously I am not making this recipe now because I am away on holidays overseas but seeing as though I would do pretty much anything right now for a good dose of probiotics, I thought I’d share this with you so you can get a healthy gut for me.

Our trip has been AMAZING, we have seen so many beautiful places, experienced fabulous foods & met some wonderful people but I am counting down the days until I get home to my own kitchen & can get back to nourishing my body in the way I like to.

On a side note, Trav didn’t take these pictures which is why they look rubbish…. But you get the idea.

2 cups raw cashews/macadamias/blanched almonds
Filtered
Contents of 2 probiotic capsules

In a bowl add the nuts & cover with water and leave to soak for 8hrs or overnight. In the morning, discard the soaking water & add the nuts with 1 cup fresh filtered water plus the contents of the probiotic capsules to a high speed blender/food processor & blend until smooth & creamy.

Place some muslin or cheese cloth in a sieve over a bowl. Add the cheese to the middle of the cloth, twist the cloth firmly to secure closed. Place a small weight (jar, mug, plate) on top of the closed cloth so that it is helping to weigh down the cheese and allow any excess liquid to begin to drain off. After about an hour you can add some extra weight. The firmer you want your cheese, the more liquid you will need to remove. Allow this to ferment at room temperature for about 12 hrs.

Once the fermentation has happened you can flavour your cheese if you like with fresh herbs, salt, pepper, spices, pesto etc or leave it plain. I have also used mine like a cream cheese filling for cheesecake.

Figgy Coconut Balls

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

375g dried figs
200g shredded coconut (or 200g coconut butter)
3 tbs coconut oil
1/2 tsp vanilla powder (or 1tsp vanilla extract)
Dark chocolate for dipping, I used PANA CHOCOLATE

Pop the figs in a bowl and cover with hot water & allow to soak for 10mins. Drain off the water then add the figs & remaining ingredients, except chocolate to the food processor & blend until it all comes together. If it’s too wet add a little more coconut, too dry add a dash more oil. Melt your dark chocolate any way you like, roll the fig mix into balls, dunk in the chocolate to coat then place on a baking paper lined tray. Once all done, pop in the fridge to set. You can store these babies in the fridge or hide them from yourself in the freezer like I do. If you are feeling super lazy you can just press the fig mix into a tin & pour the chocolate on top like a slice. That’s probably what I will do next time because this ball-rolling-business is time consuming and messy…. On the plus side you do end up with lots of chocolate on your fingers that you get to lick off at the end. You decide.

Salted Caramel Choc Macadamia Fudge

If you thought that was a mouthful you should try shoving a bit of this fudge in your gob. It’s a mouthful mouth-party. It’s a bit sweet, but a bit salty & a bit nutty…. Kinda like me actually. You could drizzle some coconut butter on top, or a bit of melted dark chocolate. You can sub in some other nuts if you prefer. (more…)

Coconut Goji Bounty Bars

How good are Bounty Bars!? Seriously, I think they are my favourite of all the chocolate bars! Since the packaged ones contain all manner of cr@p ingredients, I mean humectant & soya-lecithin?! WTF are those things? I have a little something for you. You could substitute the goji’s for some cherries & have yourself a Cherry Ripe. You are welcome.

2 cups desiccated coconut

1/2 cup coconut cream
1/4 cup coconut oil
2-3 tbs maple syrup, rice malt syrup or coconut nectar
1/4 cup goji berries (optional)
Dark chocolate for coating, I used PANA CHOCOLATE

Mix all the ingredients except the chocolate together in a bowl until well combined. Press into a baking paper lined tin & pop in the freezer while you melt your chocolate. Once chocolate is melted, pour on top of the coconut mix & pop back in the fridge to set. Chop into bars or squares. You could cut them into bars & dip them individually into the chocolate if you like but really…… Ain’t nobody got time for that. These store well in the fridge or freezer if you need to curb the speed at which you are eating them.

Raw Berry Tart

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food caf├ęs & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

Base-

2 cups walnuts (or nuts of your choice)
12 fresh dates
1/8 cup coconut oil

Filling-
2 cups raw cashews (soaked for at least an hour in fresh water, then drained)
500ml full fat coconut cream (I use the Ayam brand)
1 tsp vanilla powder or extract
3-4 tbs maple syrup, rice malt syrup or coconut nectar
1 cup berries

Fruit Layer- (optional)
2 cups berries (if using frozen, allow them to thaw first)
1 tbs gelatin (I use the Great Lakes grassfed beef gelatin)

Add the base ingredients to the food processor & blend until it forms a mixture that forms a crumbly dough. It should hold together if you pinch some between your fingers. If it’s too dry, add a couple of extra dates & an extra tbs of coconut oil. Remove this mix & press it into the base of a springform or tart tin. Set this aside. Add the cashews & coconut cream and blend in the food processor until a smooth paste forms. Add all remaining filling ingredients & blend until smooth. Adjust the sweetness as you need to. Pour this on top of the base & pop it in the freezer to start to set while you make the topping. For the fruit layer blend the berries & gelatin until smooth. Pour it over the top of the tart & return the tart to the fridge to set for 3-4 hrs before slicing.

Cashew Sour Cream or Cheese

Sometime you just need a bit of ‘sumthin sumthin’ and this is that something. We have had this on TACO’S, drizzled on PIZZA or MEATZZA or just as a bit of something to dip other stuff in to…. By ‘other stuff’ I mean food, nothing weird. Don’t be weird. It’s a great alternative to sour cream if you can’t do dairy and the ‘cheesy’ version just works.

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