vegetarian

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 Mustard Carrots

As the name suggests, these are carrots with honey and mustard. It’s not a trick. My creative genius with naming my recipes is obviously dwindling. Anyway, I found loads of beautiful, colourful carrots at the markets this morning while I was on the hunt for cauliflower. Great find on the carrots, meanwhile the cauliflower was $8 a head. I $hit you not. It wasn’t even gold plated or blessed by a unicorn, it was just organic cauliflower. Off their faces. No cauliflower for me. Lucky for you though, you got a cracking carrot recipe. 

12 carrots (I used a mix of orange, purple & yellow ones because they were pretty)

1 tbs seeded mustard

1 tbs honey

1/4 cup oil (coconut/olive/macadamia/melted butter/ghee)

Good crack of salt & pepper

Preheat your oven to 200C. In a bowl mix the honey, mustard & oil until well combined. Chop your carrots however you fancy, I did mine in big chunks. That’s a chef-fy term, ‘chunks’, very descriptive & accurate. Toss the carrots in a big baking tray, pour over the mustard mix & bake those bad boys for 40-50 mins depending on the size of your ‘chunks’.  You can serve these hot out of the oven as a side dish to whatever you fancy or allow to cool then toss through some rocket, walnuts & goats cheese and right there you’ve got a banging salad. Enjoy. 

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. 

Potato Salad

Who doesn’t love a good old potato salad? Not that cr@p you get from Coles, the real deal stuff that your aunt used to bring to family BBQ’s! Here’s my version, I used a mix of orange & white sweet potatoes but regular white potatoes are just fine too. Paleo police don’t go losing your mind, they are potatoes for $hits sake. I hardly think that the occasional white potato is responsible for the diabetes & heart disease epidemic we are facing. I’m not talking Macca’s deep fryed in highly toxic trans fat potato in the form of ‘fries’ either so don’t go thinking that’s on the table, it’s not. That’s crappier than Coles potato salad. Onwards with the recipe.

Dressing (it’s mayo, not some fancy schmancy dressing)                   

3 egg yolks

1 cup oil (olive/macadamia/coconut)

1 heaped tsp Dijon mustard

1 tbs seeded mustard

1/4 cup lemon or lime juice

Salt & pepper to taste

4 sweet potatos, chopped into large chunks

1 chorizo, diced (or bacon) or leave out for a vegetarian version 

Optional- handful shredded baby spinach and some chopped boiled eggs

Preheat your oven to 180C and roast your sweet potato/potato for 35-45 mins until cooked. Remove from oven & allow to cool. 

In a food processor/high speed blender/or using an emersion blender, add the egg yolks and Dijon mustard and blend until smooth, with the blender still running, slowly drizzle in the oil so it is being completely incorporated as you go. Finally add the lemon/lime juice, salt, pepper & seeded mustard & give it another good whizz. 

In a frypan cook the chorizo (or bacon) until crispy. Set aside.

In a large bowl, add the cooled sweet potato & chorizo (& any fat in the pan) then drizzle over enough of the dressing to coat the potatoes. Toss gently to combine. If using the baby spinach and/or eggs add these now and give another gentle mix. That’s it. Done. Eat it. 

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.

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.

Choc Gingerbread Fudge

This is stupid easy. Like even a total kitchen muppet can nail this recipe. It only has 4 ingredients, you can substitute the Buttered Up for some other nut or nut-free butters of your choice. Obviously it won’t be as awesome as my Buttered Up version but you do what you need to to get this fudge in your mouth.

1 jar Buttered Up No-Nuts Gingerbread Flavor (190g)
1 jar Buttered Up Chocolate Cake Batter Flavor (190g)
16 fresh dates, pitted
4 tbs coconut oil

Add the Gingerbread Flavor to the food processor with 8 of the pitted fresh dates and 2 tbs coconut oil and blend until a smooth paste forms. Press this into a small baking paper lined tray (I used a mini loaf tin) and press down to an even layer. Pop this in the freezer to start to set. Add the Chocolate Cake Batter flavor to the food processor with the remaining dates & coconut oil & blend again to a smooth paste. Press this on top of the Gingerbread layer to form your second smooth layer then pop it in the fridge to set for a few hours. Once set, I drizzled mine with a bit of Buttered Up melted Nothing But Coconut butter because I can, and it’s delicious. You can leave that bit out or drizzle with some melted dark chocolate. Slice into squares and store in the fridge for up to a week or in the freezer.

Roasted Tomato & Basil Soup

Soups are such an easy way to cram a whole load of nutrients into one bowl. You can chuck in any veggies that are still in the fridge and are starting to look a little sad or even add some leftover cooked meats. This week I had a slow cooked turmeric chicken and veggie casserole thingy that I just didn’t feel like so I threw it all in a big pot with some bone broth, heated it up, blended it to smooth & dinner was served. Using homemade BONE BROTH is a great way to get loads of minerals, calcium, magnesium and gut-healthy gelatin into yourself too, it’s super easy to make and I keep a few frozen batches in the freezer all the time. You know why your nana used to make chicken soup when you were sick? Because over 70% of your immune system is in your gut, if your gut isn’t healthy you get sick all the time! Heal and nourish your gut with nutritious homemade stock/broth to keep that immune system healthy…. See, nana’s know their $hit.

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