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Paleo Porridge

Perfect for cooler seasons when a cold smoothie isn't what your body craves, this breakfast is high in protein and nourishing fats to power you through the day. Serves 1 2 tbsp unsweetned coconut flakes 1 tbsp pumpkin or sunflower seeds 1 tbsp flaxseeds 1 tbsp chia seeds 1 tbsp nuts (walnuts or almonds are my fav) 1 tbsp incha sanchi powder (or protein powder of choice- optional) 1 tsp ground cinnamon or vanilla 1 cup boiling water Grind all ingredients in high powered blender or spice grinder. Pour over boiling water and mix together. Leave to 'rise' for a few minutes then serve. I like to top mine with berries or coconut yoghurt for added YUM!

Chargrilled Octopus Salad

- telegraph cucumber, - shaved into ribbons - 1 yellow capsicum, deseeded, thinly sliced![endif]-- - 70g snow pea sprouts, trimmed ![endif]-- [endif]--- 1 cup fresh mint leaves - 1 large red chilli, deseeded, sliced![endif]-- [endif]-- - 2 garlic cloves, crushed![endif]-- [endif]-- - 2 teaspoons finely grated fresh ginger![endif]-- [endif]-- - 1 tablespoon finely chopped shallot![endif]-- [endif]--- 2 tablespoons kecap manis/ 1 tbs tamari for wheat/sugar free - 2 tablespoons olive oil![endif]-- [endif]-- - 500g baby octopus, cleaned, head removed, halved![endif]-- (ask fishmonger to do this!) - Lime wedges, to serve![endif]--[endif]-- ![endif]--![endif]--![endif]--![endif]--![endif]--

Salmon Nori Rolls

Serves 1 150g tinned/cooked/ sashimi salmon 2 tbsp mayonnaise or natural yoghurt & tahini or spicy ginger miso paste* 1 tsp lemon juice 2 nori seaweed sheets 3 iceberg lettuce leaves or handful spinach leaves 1/2 red capsicum, sliced 1 medium carrot, grated 1/2 avocado 1 tbsp chopped herbs (optional-mint, coriander, dill) *Spicy ginger miso paste 1 Tbsp (15 ml) white miso 1/4 tsp cayenne pepper, depending on desired heat 1 tsp toasted sesame oil 2 tsp finely grated fresh ginger 1 tsp freshly squeezed lemon juice Flake salmon flesh with a fork and mix with mayonnaise/miso paste and lemon juice and set aside. Shred chosen vegetables and set aside. To make the rolls, lay each nori sheet on cutt

Shaved Brussel Sprouts

2 tbsp coconut oil/ghee 1 brown onion, sliced 2 cups shredded brussel sprouts (15-20 sprouts) 2 garlic gloves 1 tsp salt 1 tsp butter 1 tsp balsamic vinegar optional unsweetened dried cranberries Heat oil in a frying pan and sauté onion until soft and translucent. In the meantime, shred the brussels sprouts- cut off ends and throw in food processor or thinly slice. Add to the onion together with garlic, salt and butter. Cook for 2-3 minutes, stirring occasionally, and then add balsamic vinegar and cranberries. Stir through and cook for a further 2-3 minutes. Careful not to overcook- don't let completely wilt! A great source of vitamin C and vitamin K, they also provide folate, manganese, vit

GF Lemon poppyseed pancakes

Makes 4-6 pancakes 1 small banana 2 whole eggs 1 tsp vanilla extract 1 tsp lemon zest 3 tbsp desiccated, unsweetened coconut 5 tbsp almond meal (or 2 tbsp coconut flour) 2 tbsp poppy seed 1/2 tsp baking powder, gluten free Coconut oil for cooking Lemon butter 1 tsp butter or ghee 1/2 lemon, juice 1 tsp maple or rice malt syrup Handful of berries Place banana, eggs, vanilla and lemon zest in blender and blend until smooth and fluffy. Add coconut, almond meal and baking powder and blend again until all mixed. Heat up some coconut oil in a flat frying pan over medium-low heat. Add pancake mixture in 2 tbsp batches, cook for 1-2minutes on each side, turning when little bubbles start appearing in

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