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!
Let's be honest, I have a sweet tooth. I'm always experimenting with new and different treats, and this one is a winner!
The perfect healthy snack for work or as a dessert, this lemony bliss balls are zingy, satisfying and so easy to make!
Makes 14 balls
2 cups sunflower seeds
2 cups coconut flakes
rind of 2 lemons (taste and see, I like mine very lemony)
small squeeze of lemon juice
8 medjool dates
2 heaped tbsp coconut oil
1. Throw sunflower seeds and coconut flakes in blender and blend until fine. Place into a large mixing bowl.
2. Blend dates in blender until smooth. Add dates to mixing bowl.
3. Add remaining ingredients to mixing bowl and mix thoroughly with your hands.
4. Roll mixture into balls.
5. Store in the fridge.
This is a great entry-level paleo recipe! Meatballs are quick, easy and popular with picky eaters. Grass-fed mince is cheap and easy to find, and zucchini noodles are a great way to get in plenty of veggies.
500 grams grass-fed beef mince
500ml tomato passata
1 large grated carrot
1 medium brown onion, finely chopped
4 medium zucchinis
1 small bunch fresh basil
3 cloves garlic
Salt and pepper
2 tbsp coconut oil
1. Sauté onion until lightly browned. Add mince, carrot, onion, egg and minced garlic to a bowl and thoroughly mix. Form into meatballs.
2. Add 1 tbsp of coconut oil to a pan, and brown meatballs on medium heat, but do not cook all the way through.
3. Place meatballs, passata and basil into a large pot and cook on low heat for 10-15 minutes, continually stirring. Add salt and pepper to taste.
4. Prepare your zucchini noodles with a mandolin or with long swipes across your regular grater. Add 1 clove of minced garlic, 1 tbsp coconut oil and zucchini noodles to pan. Toss noodles frequently, only cooking until slightly softened (3-5 minutes).
5. Bon appétit!
Yep. This raw carrot cake is next level deliciousness. My amazing friend Michelle whipped up this Loving Earth raw carrot cake for dessert last week so I had to try and make it myself. It's great to keep raw cakes in the freezer so you can always have something special on hand for when guests come over, or for a sweet treat on the weekend.
4 large organic carrots
2 cups organic sultanas
4 medjool dates
2 cups walnuts
4 tbsp. coconut oil
2 tbsp raw honey
2 tbsp. vanilla
1 cup macadamia or cashew butter
- Blend carrots in blender until they are broken down, but not yet puréed.
- Remove carrots and place in bowl.
- Blend sultanas, walnuts, coconut oil, raw honey and vanilla in blender until smooth. Add mixture to carrots and stir until thoroughly combined.
- Add mixture to lined cake tin or cupcake tray and freeze.
- Defrost for 10 mins before serving and top with nut butter of your choice (I used macadamia butter).