I'm a sucker for dessert - and this would have to be one of my all-time favourites! If you have any friends who are sceptical that real food can taste incredible, give them a slice of this and their mind will be changed forever. If you want to share, that is!
One of the jobs that put me through uni was working at a hairdresser. Which mostly involved making coffee, giving head massages and sweeping the floor.
But one of the most memorable parts of that job was Helen’s famous mini Christmas puddings. People would always “just drop in to say hello” from the 1st of December in hope of taking home one of the absolutely dense, decadent mini puddings.
Sometimes, all I want is a piece of toast with smashed avocado or some macadamia nut butter. Just because you are paleo, grain-free or transitioning towards a healthier way of eating, doesn't mean you have to forfeit the toast! I like to keep it pre-sliced in the freezer so I always have some on hand.
You'll be surprised how quick and easy this recipe is!
1/4 cup sunflower seeds
1/4 cup coconut flour
1/4 cup chia seeds
1 medium carrot
1/2 small sweet potato or equivalent quantity of pumpkin or zucchini
2 heaped tbsp grass-fed butter
2 heaped tbsp coconut oil
pinch sea salt
1. Preheat oven to 180 degrees celsius. Line a loaf tin with baking paper.
2. Add all ingredients to blender and blend until smooth.
3. Add mixture to loaf tin and bake in the oven for around 35 minutes.
4. Test with a skewer to ensure it is thoroughly cooked.
One of my favourite things to do on the weekend is to wake everyone up with pancakes first thing in the morning. I have tried so many different recipes, and this simple recipe is my favourite - nut-free, requires few ingredients, and the pancakes are so fluffy and delicious.
4 heaped tbsp coconut flour
1 tsp lemon juice
rind of 1/2 lemon
1/4 tsp baking soda
1/4 cup raw grass-fed butter or coconut oil
Fruit and raw honey to serve
1. Add eggs, coconut flour and lemon rind to a mixing bowl. Add baking soda to mixture and directly drop lemon juice onto baking soda to allow activation (your own little science experiment!). Mix thoroughly to combine.
2. Preheat a non-stick frypan to medium heat.
3. Melt 1 teaspoon of butter or coconut oil to coat the pan.
4. Add a spoonful of batter at a time to pan until you reach your desired pancake size. 5. Cook pancakes until golden on the bottom, and then flip and cook until golden on the other side.
6. Continue until you have used all of the mixture, continuing to add butter or coconut oil between cooking each pancake (for extra-golden pancakes!).
7. Serve right away with fresh fruit and a drizzle of raw honey.
Basil pesto is so full of flavour, I love it as a dip, stuffed into baked chicken thighs or as a pizza topping.
1 bunch fresh basil leaves
2 tbsp macadamia paste
1 clove of garlic
2 tbsp olive oil
Salt and pepper to taste
Throw all ingredients in a food processer and blend until smooth. Add salt and pepper to taste. Voila!
Making your own broth is so quick and easy, involving *almost* no preparation. I love using the slow cooker as you can just "set and forget" your broth.
When it comes to animal foods, quality is key! Be sure to ask your local organic farmer/butcher for organic, grass-fed beef bones or organic chicken carcasses. Bones are super cheap, and this broth is so nourishing and a delicious base or flavour addition to many recipes.
SLOW COOKER BROTH
TOTAL TIME: 4-24 HOURS SERVES: 12