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Paleo gingerbread people

Ingredients

1 cup sunflower seeds

1 cup linseeds

3/4 cup tapioca flour

1/3 cup honey

3 tablespoons coconut oil

1 teaspoons cinnamon

2 teaspoons ground ginger

1 eggs

Method

Heat oven to 160C

Use a high speed blender to mill the sunflower seeds and linseeds to a fine meal.

Add the rest of the ingredients and blend.

Tip mixture onto greaseproof paper, and put another sheet of greaseproof paper on top.

Roll until about half a centimetre deep, and use cooker cutters to cut out the men and women.

Bake for about 14 minutes

Sassy seedy crackers

Ingredients

50g sunflower seeds

50g chia seeds

50g linseeds

65g pepitas

120g buckwheat flour

60ml olive oil

125ml water

1 teaspoon Celtic sea salt

Good pinch of dried rosemary

Method

Heat oven to 180C.

Mix together all the ingredients.

Pour onto greaseproof paper on a baking tray.

Put another layer of greaseproof paper on top.

Use a heavy rolling pin to roll the dough out to a thin layer.

Bake in over for 30 min.

Cool, then break / cut into cracker size pieces.

Salmon and broccoli frittata

This frittata contains tinned salmon which is a great source of calcium, because of the bones.  It is also a source of omega 3 which is a great brain nutrient.  Tinned salmon is easier to find from a wild caught source than fresh salmon, which is generally farmed.

Serves 4

Ingredients

5 medium potatoes (1kg) thinly sliced

1 medium brown onion, thinly sliced

1 clove garlic, crushed

250g broccoli, finely chopped

425g tin salmon (leave the bones in)

4 eggs, beaten lightly

4 egg whites, beaten lightly

2 tablespoons finely chopped flat leaf parsley

Method

Boil potatoes until almost tender.

Cook onion and garlic in frying pan with some olive oil.

Combine the potato and onion mixture in a large bowl with the broccoli, salmon, egg, egg white and parsley.

Reheat same frying pan, and add more oil.  Spoon mixture into pan, press down firmly .

Cook uncovered over low heat until almost set.

Remove from heat.

Place under grill until the top of the frittata is set and slightly browned.

Place in stainless steel lunch box.

Rice paper rolls

Don’t shy away from the coriander in this recipe – it is really good at detoxifying, and children need this!

Serves 4

Ingredients

350g minced pork

1 clove garlic, crushed

1 teaspoon grated fresh ginger

1 teaspoon Chinese five spice powder

350g finely shredded Chinese cabbage

4 green onions, sliced

1 tablespoon tamari (gluten free soy sauce)

¼ cup oyster sauce (gluten free)

¼ cup coarsely chopped fresh coriander leaves

12 x 22cm rice paper sheets

2 tablespoons lime juice

Method

Cook pork, ginger, and spice in a large, non-stick frying pan, until pork is cooked through.

Add cabbage, onion, tamari, oyster sauce and 2 tablespoons of the coriander to the pan.

Cook until the cabbage has just wilted.

Place one sheet of rice paper in medium bowl of warm water until softened slightly.

Lift carefully out of the water and place on chopping board.  Pat dry with kitchen paper.

Place one twelfth of the filling mixture in the centre of the sheet.

Fold in the sides, roll top to bottom to enclose filling.

Repeat with remaining rice paper sheets and filling.

Paleo English muffins

Makes 8 muffins

Ingredients

For the plain option

2 cups almond flour or sunflower seed flour

½ cup coconut flour

2 teaspoon baking soda

1 teaspoon celtic sea salt

8 egg

¼ cup melted coconut oil

1 cup water

For the fruit option add the following

2 teaspoon cinnamon

4 tablespoon maple syrup

½ cup sultanas

Method

Grease silicon muffin tray.

Mix the dry ingredients together well.

Add the wet ingredients and mix well.

Fill 12 holes in a silicon muffin tray.

Bake for 20 minutes at 180C.

Remove from muffins from oven and cool on cooling track.

Slice in half and toast in toaster, or serve with bacon and eggs.

Coconut mango chia pudding

This is a delicious and refreshing breakfast or afterschool snack. All the ingredients can be kept at home in cupboard or freezer, making it a great recipe when you haven’t had a chance to go to the shop.
The chia seeds make it high in fibre, calcium and essential fatty acids.

Serve 5

Ingredients

200g Frozen Mango

250g Coconut Milk

1/2 cup Chia seeds

125g Frozen Blueberries

Method

Use a blender to mix together the frozen mango and coconut milk to form a smooth mixture.

Stir through the chia seeds, make sure they are evenly dispersed.

Divide mixture between 5 glasses and decorate the top with blueberries.

Refrigerate for at least 2 hours, or overnight.

Paleo coconut bread

Ingredients

  • 3/4 cup of coconut flour
  • ½ cup of tapioca flour
  • 6 eggs
  • ½ cup of coconut oil (melted)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder

Method

Preheat oven to 180˚C.  Grease a loaf tin or line with grease proof paper. Set aside.

Combine dry ingredient in small bowl, mixing well

Crack eggs into a large bowl and use hand mixer to beat until frothyg

Slowly add in coconut oil, vinegar and honey

Add the dry ingredients to the wet ingredients, stirring constantly

Pour batter into loaf tin and smooth the top

Bake for 30 minutes

Remove from oven and cool

Slice and store in container. Keeps well in fridge for up to 7 days or freezer for up to 3 months.

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.