Musaman beef curry

Ingredients

6 teaspoons ground coriander

6 teaspoons ground cumin

4 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon ground cloves

2 large onions, chopped

8 cloves garlic, chopped

2kg chuck steak / gravy beef, trimmed and cut into cubes

2 x 400ml cans coconut milk

1kg baby potatoes

2 tablespoons tamarind concentrate

1 tablespoon olive oil

Method

In a large pan, add the oil, chopped onions and garlic.  Cook on medium heat until the onions are soft, stirring frequently.

Add the spices and cook until fragrant.

Place the meat, spice and onion mixture, tamarind concentrate, coconut milk, and potatoes into the slow cooker.

Cook on LOW for 8 hours

Spiced lamb and sweet potato casserole

Ingredients

1kg lamb mince

2 onions, diced

1 tablespoon olive oil

2 teaspoons ground cinnamon

2 teaspoons ground cumin

4 cloves garlic

2 x 400g tinned tonatoes

140g tomato paste

3 large sweet potatoes, chopped into small cubes

250ml chicken stock

Method

Heat the oil in a large pan.  Add the onion and garlic, stirring for about 5 minutes, or until the onions are soft.

Add the lamb, cinnamon and cumin.

Break up the lumps in the lamb with a wooden spoon.  Cook until browned.

Pour the mixture into the slow cooker.

Add the tinned tomatoes, tomato paste, chicken stock and sweet potatoes.

Cook on LOW for 8 hours.

Gut busting soup

This soup not only tastes great, warms and nourishes but is also full of ingredients to keep your gut health in check and to keep the bad bugs at bay!

Spices have been valued through the ages, partly because they taste great, and partly because their medicinal properties were valued.

This soup contains cloves and star anise as the main spices.

  • Cloves contain a compound called Eugenol, which has many properties including anti-fungal, anti-bacterial and good for eliminating intestinal worms.
  • Star anise is anti-bacterial and anti-fungal and can be helpful in fighting the flu.
  • By boiling the whole chicken, you are getting all the gut building, immune boosting nutrients from the chicken.
  • The onions and garlic are full of prebiotic fibre, which feed the good bacteria in your gut.
  • Carrots have traditionally been used to get rid of intestinal worms by killing the eggs!

So this soup is really using food as medicine!

Ingredients

1 whole organic chicken

3 star anise

6 cloves

2 onions – finely shredded

2cm piece of fresh garlic, sliced

2 large cloves of garlic, sliced

3 zucchini – spiralised

4 carrots – julienned

1 celery (leaves removed) finely chopped

Method

Put chicken in slow cooker and fill with water.

Add the star anise, cloves, garlic, onion and ginger.

Cook on HIGH for 3.5 hours

Carefully remove the chicken into a pyrex dish

Add the celery, carrots and zucchini into the slow cooker and put the lid on.

Cook on HIGH for 20-30 min.

Served the veggies and broth, topped with some of the shredded chicken.

Lamb and potato curry

Ingredients

2kg cubed lamb

1kg potatoes, peeled and diced

2 onions, chopped

2 tablespoons fresh grated ginger

5 cloves garlic, crushed

4 teaspoons cumin

4 teaspoons coriander

2 teaspoons turmeric

2 tablespoons curry powder

1 tin tomatoes

2 cups chicken stock (or water)

1 tablespoon olive oil

Method

Heat oil in pan, and add garlic and onion

Cook on medium heat until soft

Add the spices and cook until fragrant

Put the lamb, the onion mixture, potatoes, tinned tomatoes and chicken stock into the slow cooker

Cook on LOW for 8 hours

Serve with cauliflower rice

Grain free hot cross buns

This is a thermomix recipe!!

I use silicon cup cake trays to make these, as it makes it easy to pop them out.  This recipe will make 12 buns.

A lot of grain free recipes use almond flour, but due to allergies in the family, I can’t use nuts.  That means these are suitable for a lunch box treat.  If you wish to ice them to make the cross on top, melt some dark chocolate and drizzle on top.

Ingredients

60g psyllium husks

80g coconut flour

50g pepitas

25g linseeds

25g chia seeds

25g sunflower seeds

30g rapadura sugar

2 heaped tsp baking powder

1/2 tsp celtic sea salt

1  tsp ground cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground clovers

1 tsp vanilla essence

3 eggs

2 tbsp coconut oil

400g water

100g dried dates

100g sultanas

Method

  1. Put all the dry ingredients (seeds, psyllium, coconut flour, sugar, baking powder, spices, salt) in the thermomix bowl and mix for 15 seconds on speed 7
  2. Add the wet ingredients (vanilla, eggs, coconut oil, water), mix for 15 seconds speed 7.
  3. Add the dried fruit, and mix by hand using a big spoon.
  4. Use the knead function, for 2 minutes.
  5. Divide the mixture evenly between the cup cake moulds.  Leave for 30 minutes
  6. Turn on the oven at 200C
  7. When oven is at 200C, bake for 20 minutes.
  8. Leave in moulds for about 10 minutes, then place buns on wire rack to cool

Enjoy warm with butter!

 

Poached pears

Ingredients

2kg pears

1L good quality apple juice

1 vanilla bean, cut length ways

2 cinnamon sticks

Method

  1. Peel the pears.  2kg should be about 14 pears
  2. Place in single layer in large saucepan
  3. Pour on the apple juice, and add the vanilla and cinnamon
  4. Cook with the lid off on a low heat for 1 hour, allowing the apple juice to reduce and become thicker.
  5. Serve with fresh cream or cultured cream
Buckwheat pancakes

Ingredients

1 cup buckwheat flour ( I buy whole buckwheat and use high speed blender to make into flour)

1 tablespoon rapadura sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 1/4 cups natural yoghurt

2 eggs

1/2 teaspoon vanilla extract

Ghee for frying

Method

  1. Mix all the dry ingredients together (the buckwheat flour, rapadura sugar, baking powder, baking soda, celtic sea salt)
  2. Add in the wet ingredients (yoghurt, egg, vanilla extra).  Mix well, the batter should be quite smooth.
  3. Use a heavy based pan ( I use cast iron), and melt the ghee on a medium heat.
  4. Add a quarter of a cup of batter for a pancake.  You should be able to get 3-4 in the pan.
  5. Cook for 3 minutes, then carefully turn over, and cook for another 3 minutes.
  6. Remove the cooked pancakes from the pan.
  7. Continue the process until all the batter is used up.  You should get about 10 pancakes.
  8. Serve with berries or banana, and a drizzle of honey or maple syrup

 

Chocolate Zucchini Muffins

This recipe makes the most delicious muffins!

Instead of using white flour, which is devoid of nutrients and wreaks havoc with your blood sugar, these use zucchini and pepitas as the base.  Pepitas contain healthy fats and zinc.  Both of these are great for your immune system and your skin.

Using zucchini sneaks a small amount of vegetables into your child, but more importantly removes some simple carbohydrates.

The first time I made these, we polished off the batch that day and I had to make a double batch the next day.

Ingredients

1 zucchini (250g) grated

1 cup pepitas (165g) finely ground in food processor

¼ cup maple syrup (70g)

Pinch celtic seasalt

2 eggs

1 tsp vanilla essence

2 tbsp cacao

2 tbsp coconut flour

1 tsp apple cider vinegar

½ tsp baking soda

Method

  1. Preheat oven to 180˚C
  2. Line muffin tray
  3. Place zucchini in sieve over sink to let excess water drain away, give it a squeeze before using.
  4. Mix together the ground pepitas, eggs, maple syrup, vanilla and salt.
  5. Then add the coconut flour and cacao powder
  6. Mix in the apple cider vinegar and baking soda.
  7. Finally, mix through the grated zucchini.
  8. Divide evening between 10 muffin cups.
  9. Bake for 35 min. Check after 25min.  If a metal skewer comes out clean, they are cooked.  They will be much more moist than a regular muffin, so store in fridge.
Banana Bread

Ingredients

300g mashed ripe bananas and 1 extra for top.

225g sunflower seeds

25g ground linseeds

3 eggs

60g maple syrup

60ml olive oil

½ teaspoon cinnamon

½ teaspoon bicarb soda

1 table spoon lemon juice

1 teaspoon vanilla essence

Method

Preheat oven to 160˚C

In a high speed blender grind the sunflower seeds to a meal.

Mix together the banana, eggs, maple syrup, oil, vanilla, cinnamon, bicarb soda and lemon juice.

Add the sunflower meal and ground linseeds to the mix.

Pour into a loaf tin, greased with more olive oil or lined with paper.

Pour the wet mix into the loaf tin.

Slice extra banana length ways and place on top of the mix.

Bake for 45-60 min or until cooked all the way through.

Remove from oven and cool before eating.

Keep in fridge.

 

Veggie muffins

These muffins are great to bake in bulk and keep some in the freezer for a quick snack.  They are gluten and dairy free, and also pack a veggie punch.

Ingredients

250g pumpkin, grated

250g apple, grated

130g sultanas

1/4 cup olive oil

1/4 cup maple syrup

3 eggs

1/2 cup coconut water

1 tsp vanilla extract

300g gluten free plain flour

2 tsp baking powder

Method

Preheat oven to 180C

Prepare 2 muffin trays with paper liners, enough for 18 muffins

Mix together the pumpkin, apple, sultanas, olive oil, vanilla, maple syrup, coconut water and eggs in a large bowl.

Add in the gluten free flour and baking powder, and mix well to thoroughly combine

Put approximately 2 dessert spoons of the mixture into each muffin case.  Divide the rest of the mix between the muffin cases until they are roughly even in size.

Bake for about 50 minutes.  Check they are baked all the way through by inserting a metal skewer and seeing if it comes out clean.

Gluten free baked goods don’t usually have the same shelf life as gluten containing foods, so freezer any muffins that won’t be used in a day or two.