Friday, 6 May 2011

Beef Lasagna...

First Time Paleo Lasagna For Me....
This Was Amazing!  


Pre Heat Oven to 200c

Lasagna Beef Sauce Ingredients...

500gm Lean Beef Mince
1x 400gm Organic Tin Tomato
3/4 Cup Tomato Paste
1 Red Onion
15 Sundry-ed tomatoes (set 5 away to top your lasagna with) 
1 tbsp Fresh Rosemarry
1 tsp Celtic Sea Salt
1 tsp Ground Black Pepper
400gm Water

2 x Large leeks (for your "noodle sheets")
Not So White Sauce ingredients...

6 Cloves of garlic 
1/2 cup Macadamia Nuts
1 1/3 cups Warm Water
1 Avocado
1 Zucchini (grated) 
1 Packed cup of Baby Spinach
10 Large Basil Leaves
1 tsp Celtic Sea Salt
1 tsp Ground Black Pepper
1 tsp Ground Nutmeg

 Once mince is cooked add your Sun-dried tomatoes, Rosemary, Salt & Pepper, and Red Onion. Saute just slightly. Following by topping your meat with the Tin Tomato, Tomato Paste, and Water. Allow to simmer and reduce Slightly.

 Your ready meat sauce will be looking like this. Set aside.

 Add the Garlic, Avocado, Water, and Macadamia Nuts to a blender or food processor, and BLITZ until smooth. Should look like above.

 In a Large Mixing bowl add the remaining of your not so white sauce ingredients and Mix together.

 In your CLEANED sink. Fill With Boiled water from your kettle. Allow your Leeks to blanch for just 5 minutes (helps with the annoying curling)

 Step 1 & 3 of layering...
 I only made 4 layers (so half both your layer mixes). Starting with firstly laying down a layer of leeks as flat as possible (If they are still curling hold the leeks flat down with your hand, and pop some sauce on top) Top your 1st leek layer with your meat sauce. Should look like above.

Step 2 & 4 of layering... 
Following with another layer of leeks and half your "white sauce Mix". Following with another Meat layer and Finishing with "A not so white sauce layer".

 I topped mine before baking with my sliced up left over sundry-ed tomatoes. I baked this lasagna for 40minutes.

 This should feed 4-6 people.

This Was So Good.
Its Just starting to cool down slightly over here (by cool I mean like 23c haha) So we are enjoying some hot meals again.
I do hope you enjoy it. I just kinda wrote this recipe, and shot it as I went along. The end result was fantastic.


Remember people, forget what your Mama always told you, and ALWAYS play with your food!

Thursday, 5 May 2011

Sauteed Apple, Cashew & Coconut Cream Parfait...

This was such a nice healthy Treat!


Apple mix ingredients...

2x Granny smith apples
2 tbsp Flaked Almonds
1/4 Raisins
1/4 tsp Nutmeg
1 tsp Cinnamon
1 tsp Raw honey (optional, I didnt add I like mine a little tart)
3 tbsp Water

Cashew and Coconut Sweet Cream Ingredients...

3/4 cup fresh Coconut meat
1/2 cup Almond milk
1/4 cup Warm water 
1/2 cup Cashew nuts
2 tsp Raw honey
1 tbsp Chai seeds

 Apple Mix Ingredients...

 Slice your apples as desired.

Cashew and Coconut Cream Processes...

 1. I used my filleting knife to scrape the coconut meat out. Be very care full doing this. I'm used to knife work and these puppys can be a mission!
2. Place your coconut meat, cashews, almond milk, honey, chai seeds, and warm water in your blender or food processor and blend until white fluffy and creamy in look.

Mine came out looking like that!

Parfait layering process...

1. I lay down one layer of my cooled apple mix. With a long spoon I pushed it down firmly.
2. I next went with a layer (not as thick) of my "cream" mix

I carried on like this back and forth between steps 1 and 2 until my glass was full. I used a large glass and my mix made two. I would advise using medium sized wine glasses instead. This was very filling. You would get 3 in wine glasses. Like all my recipes, I tend to make them up as I go. So my only mistake in this one was. I made the serving too large. 
surprisingly filling!    

This is great as a healthy desert or even a Sunday Breakfast!


Wednesday, 4 May 2011

Paleo Falafel...

Absolutely Beautiful!
I'd been playing around with a few recipes and BAM! Came up with this Pearl!



1/2 cup chopped fresh coriander
3/4 cup raw pepita seeds
3/4 cup raw almonds
10 brazil nuts
5 button mushrooms
1/2 red onion
4 garlic cloves
2 small carrots
1/2 cup flax meal
2 tbsp cumin 
1 tsp celtic sea salt
1 tsp cracked pepper
1 tbsp tahini 
1 tbsp sesame oil
1 tbsp olive oil
1/4 sup sesame seeds (to roll your falafel in)

 1. Place your flax meal, almonds, brazil nuts, and pepita seeds in your blender (food processor) and BLITZ!

 2. Next add your carrot chopped, mushrooms quartered, and garlic cloves and Blitz!

 3. Your mix should now look like this. Place it in a large mixing bowl.

 4. Add your Finely diced red onion, coriander, tahini, oils, cumin, and salt & pepper. Mix well. Roll your mix into meatball size balls.

 5. Now, Roll your Falafels in your sesame seeds. Just enough to coat them.

 6. Place the falafel on a greased oven tray and bake turning ever so often, until your sesame seeds have turned golden.

I served Mine with my tabouli and tahini dressing!

I enjoyed these so very much. As I hope you will.

Paleo Tabouli...

I have to admit, Even I was impressed with this one. Better than real tabouli hands down.


1/2 one head of cauliflower
1x Zucchini (or cucumber I packed mine for lunch the next day and knew the cucumber would make my salad a little soggy over night)
1x overflowing cup of Eumundi tomatoes (or cherry or grape I just like the zingy flavor they add) (quartered)
1x small red onion (diced small)
4x garlic cloves (grated)
1x packed cup of parsley
juice of one lemon
1 tbsp of lemon zest
2 tbsp apple cider vinegar
1 tsp cracked black pepper
1 tsp Celtic sea salt
3 tbsp Olive oil


 1. Place the cauliflower and parsley in your food processor or blender and blitz!

 2. Your cauliflower and parsley should look like this now. Place them in a large mixing bowl.

 3. Add your quartered tomato's.

 4. Follow by adding your finely diced zucchini and red onion.

5. To finish add your lemon zest, grated garlic, apple cider vinegar, Olive Oil, Salt and Cracked Pepper.With a Large salad spoon Mix the lot together!

There you go! A low carbohydrate flavor packed salad. Add some cooked meat with it, have it as a side, top it with falafel! Endless options for such a great, and easy salad!


Tahini Dressing...

This Dressing is great! You can have it with about anything. I enjoy it with my Paleo Falafel!


2 tbsp Un-Hulled Organic Tahini
2 tbsp Apple Cider Vinegar
1 tbsp Olive Oil
Juice from one large lemon
1/2 cup Water
1/2 tsp Garlic powder
1/2 tsp Celtic sea salt
1/2 tsp Cracked pepper

Mix all the ingredients together! There you have a tasty favor packed dressing! 


Monday, 2 May 2011

Mushroom Medley Stir Fry With Sesame Pork Tenderloin

This Was A Flavor Explosion! 


pre-heat oven to 200c

Mushroom Medley ingredients...

2 zucchini's (Julianne or curled in a veggie machine)
150gms shimeji Mushrooms
100gms Enoki Mushrooms
1/2 one red onion (sliced)
2 baby pak choy (sliced thin)
1 bunch of brocolini (sliced thin)
1x 230gm tin of bambo shoots

Medley stir fry sauce ingredients...

1 tbsp Fresh ginger
2 tbsp Fish sauce 
5 tsp Sesame oil
6 Cloves of garlic
2 tbsp Olive oil
2 Tbsp Japanese plum vinegar
Hand full of coriander and stalks 
1 tsp Cracked pepper
1 Red chilli

Pork  & Marinate ingredients...

1x 370gm Pork Tenderloin

2 tbsp Sesame seeds
4 Cloves garlic
1 tsp Mustard
2 tbsp Honey
3 tbsp Plum vinegar
2 tbsp Sesame oil
1 tsp Grated fresh ginger

 1. Place your Mushrooms torn apart from there bunches in a large bowl.

 2. Add to your Mushroom mix Sliced red onion, Bamboo shoots, Pak choy, zucchini, and brocolini. Set aside.

 3. Place all of the medley stir fry sauce ingredients into a food processor (or blender) and blitz. 

 4. Your stir fry sauce will be looking like this. Set aside.

 5. Place all your pork marinate ingredients in your food processor and Blitz. 

 6. Your marinate will be looking like this now.

 7. Place your pork in a medium bowl and pour your marinate over it. Allow it to rest for 15 minutes.

 8. In an oven safe pan sear your pork on both sides and place in your pre heated oven for 10 minutes.

 9. Grab a wok (or Large Pan) place it on medium to high heat. Get your oil really smoking!

10. Place your veggie mix in your smoking hot wok and with tongs continually turning it over and over.

 11. Once your veggies have just turned that brilliant green color add your stir fry sauce. Continue sauteing until your veggies are coated.

12. Pull your pork out of the oven and set aside to rest. Place your Mushroom medley on your plate. Ending with slicing your now rested pork on-top!

There you have it. A sort of Japanese inspired stir fry!