Saturday, 16 April 2011

Huevos Rancheros...


I know its not the same but this is my Paleo version, and it does the trick! 

1 small red capsicum
1 small red onion
1 small sweet potato (the size of a medium boiling potato)
2 tbsp black sliced olives
6 large eggs (3 for the mix and 3 for topping)
1/2 tin of organic chilli and chopped tomato 
1 tsp smoked paprika
1/2 tsp cumin seeds
1/2 tsp celtic sea salt
1/2 tsp ground black pepper
2 tbsp coconut milk
1 tbsp coriander chopped


 1. Add the 3 eggs, coconut milk, spices, and salt/pepper to a medium size mixing bowl and mix until combined

 2. Place the now ready egg mix into a medium sized greased oven dish...

 3. Top egg mix with the red capsicum, sweet potato, and red onion

 4. Following with the tin chilli and tomato, and the last 3 eggs

5. Last I topped with my sliced black olives and chopped coriander.

I baked it in the oven on a low heat of 180. As I wanted the sweet potato to cook but didnt want the eggs not to dry out. It took around 1 hour. Times will vary with different ovens and oven dish sizing. 

There it is. Another simple meal in a flash!
I served my huevos rancheros with my guacamole and some salsa. 


Dark Chocolate and Espresso Ice Cream...

When your feeling a little on the naughty side...


1 can of coconut milk (not skim)
1/4 cup of fresh strongly brewed espresso   
1/2 cup apple juice concentrate (or 100% maple syrup)
1/2 cup french dark chocolate
1/4 cup dark cocoa powder


 1. Place Coconut milk, and apple juice concentrate in a medium sauce pan and bring to heat (just warm enough that you'll be able to melt your chocolate in there).

 2. Place freshly brewed still warm espresso in a mixing bowl and add cocoa powder. Mix the two until they are one.

 3. Add the chocolate espresso mix to the heating sauce pan. Once all ingredients are warmed and together removed from heat.

 4. Drop your dark chocolate into the sauce pan mixing until completely melted through. 

 5. Place your ice cream mix into a plastic mixing bowl and allow to cool to at least 25c

 6. Pop your ice cream mix into your ice cream makers mixing shaft

My machine is rather fast mine took 60 minutes!

There you have a naughty, but more natural treat! I recommend everyone owning an ice cream maker at home.

Friday, 15 April 2011

Lamb Shanks...

Nothing better than a big plate of lamb shanks. Was nearly a 10, but it wasn't kiwi lamb...


Pre-heat oven 180c

4 large Lamb shanks
1 cup of tomato paste
1 tin of organic chopped tomatos
1 cup of a deep red wine
2 tbsp balsamic vinegar 
8 cloves of garlic
1 large brown onion
1 tbsp rosemarry
1 tbsp basil
5 cups of tap water (to top shanks at the end)
1 tsp of celtic sea salt
1tsp of ground black pepper


 More ingredients

 1. On a flat grill, sear your Shanks (to keep that juice nicely stuck in there).

 2. Place your Lamb shanks into a deep oven dish

 3. I rubbed the tomato paste on the top of the lamb shanks, poured the chopped tomato's over them, and the garlic and brown onion. I then followed by pouring the balsamic and red wine over each. Topped with the fresh herbs and salt & pepper. I ending with topping the lamb shanks until they were each submersed in water (around 5 cups). In the oven they went. I left them for one hour with out turning. After that 1st hour i turned them each every half hour.

3 hours later they were falling apart and melt in the mouth. The sauce that was once very watery had reduced well over half and was a now beautiful rich flavor. Now ready to eat!

I do hope you enjoy these as much as we did. We had them with my cauliflower mash (also on my blog), and a side of broccolini (on my blog as well). Went down a nice weekend treat!


Grilled Broccolini in Garlic and Lemon...

One of my favorite sides, full of flavor and crunch!

1 large bunch of broccolini
2 large cloves of garlic (chopped finely)
1/2 tsp Celtic sea salt
1 tsp ground black pepper
1 tbsp olive oil
Juice from two lemon wedges


 1. Heat your grill (med/high) and add the olive oil

 2. Lay your broccolini on your now sizzling grill

3. Turn your broccolini over, and add the garlic and juice from your lemon wedges. Salt and pepper your broccolini. Remove from heat once they have reached that bright stunning green. Any longer and they'll loose that crunch!

There you have it, another great paleo side dish. Full of flavor! Enjoy

Paleo Basil and Lemon infused Cauliflower "Mash"...

Carbohydrate free mash... Now that's what I'm talk'n Bout!


1 large head of cauliflower
1 small brown onion chopped
4 large cloves of garlic
3 tbsp (coconut) yogurt 
1 tbsp olive oil
1tsp ground cumin
juice of one large lemon wedge
Celtic sea salt and ground pepper to taste
2 tbsp Ruffly chopped basil

 1. Cauliflower, onion, and garlic into a pot of water. Bring to boil and soften (only just until cooked).

 2. Strain your Veggies...

 3. With my "whiz" stick I blended the veggies on there own...

4. Add all the rest of your ingredients whiz until smooth and combined.

There you have it, Carbohydrate free, gluten free, dairy free addition to your meal...


Lemon, Blueberry and Poppy seed Sweet Loaf...

Well... Yummy, this is an amazing moist sweet loaf, and so easy to make...


Pre-heat oven to 160c

1 cup coconut flour
1/2 cup organic wild dried blue berrys
2 tbsp poppy seeds
1/2 tsp Celtic salt
1tsp baking soda
zest of one large lemon
3/4 cup almond milk
1/4 cup apple juice concentrate
2 tbsp apple cider vinegar 
6 medium eggs

 1st lot of ingredients...

 2. Combine all dry ingredients...

 3. Add the eggs, and wet ingredients and mix well...

 Should look like this...

 4. Place Loaf batter in a meduim size greased loaf tin, and bake for 50 minutes.

Easy as that! Great served with home made paleo lemon curd and (coconut) yogurt!

This recipe is dairy, gluten, and grain free. A great way to start your day with some super foods packed in there and a punch of flavor.


Wednesday, 13 April 2011

Carob and Cocao Nib Brownie...

Yeah, I know chocolate is not really... Paleo, but a little of the most natural part of it cant kill me...

1/2 cup almond meal
1/2 cup organic coconut flour
1/2 cup organic cocao nibs 
1/2 cup carob powder
2 tsp baking powder
1 tsp Celtic sea salt
1/2 cup raw bush honey
1/2 cup almond butter (or even sunflower butter would work)
3/4 cup almond milk
6 eggs (mine were small)

Pre-heat oven to 160 Celcius
1. Dry ingredients all in a large mixing bowl.

2. Almond butter, almond milk, and honey in a small bowl and combined (first wet ingredient).

3. Beat the Eggs until fluffy

4. Add the first wet ingredient to make a gluggy looking paste.

5. Followed with a mixer on medium speed adding the Eggs until batter is smooth.

 6. Place the finished batter into a greased baking (standard brownie size) tin, and bake for around 16-18 minutes. 

7. The edges should be pulling away and that is your indication that your brownie is ready to be pulled out and cooled.

Cooling brownie...

Ingredients for icing...
1 Heaped tbsp of almond butter (or sunflower seed butter)
2 Tbsp carob powder
3 tbsp coconut milk
1 tbsp raw honey 

 Mix all ingredients together and place in the fridge while brownie cools

Once brownies have cooled, ice how you desire. I added flaked coconut to top it off...

I made this recipe up as I went along, so some time or another i will be fine "tuning" it. I hope you enjoy!