My Summer Citrus & Ginger Elixir...

Summer Hits and the Thirst Begins...

To many times we go for the sugar filled Juices, Fizzy Pop, and Even the KEG building BEER! 

So, I have decided that I am on a quest of thirst quenching, refreshing and hydrating drinks for this summer. We all know water is good for us! This drink does contain water, but sometimes we just need something a little more! So here Is the First of my many to come tasty drinks!

Recipe:

Juice of one lemon

Juice of one sweet mandarin

1 nub of ginger 

1/2 cup of ice

Spring water (sparkling or not) to top

I juiced my lemon, ginger and mandarin. Added my citrus juice to my blender with my ice and blitzed it up! I followed by topping my now slushy like mix with my water. This mix made two beautiful refreshing summer drinks. If you like things a little sweeter you could add a teaspoon of raw honey to keep it on the RAW side!

Thanks Guys!

Paella My Way...

I was craving paella!

I wanted my paella to be fast, low carb, and tasty!

Recipe:

Serves: 3

14 Large Fresh Prawns (de-shelled)

2 Medium bits of a white fish diced (I used monk)

1 Large Red Onion (diced)

1 Large Red Capsicum (diced)

1 red chili (diced fine)

4 Garlic Cloves (diced fine)

5 Sprigs of Cilantro (roughly chopped)

2 Heaped tsp of smoked paprika

2 Pinches of Saffron

1 tsp Celtic Sea Salt

1 Tsp Fresh ground pepper corns

5 Medium Parsnips (blended in a food processor until rice like shape)

1/2 cup Organic Chicken Stock (I used fish) 

Juice of 1/2 a Lemon

2 tbsp Olive oil to start the cooking

 1. Saute the red onion and capsicum in your olive oil on a high heat until color just changes.

 2. Add your fish, prawns, garlic and chili. Just searing the out side of your seafood. Brining your pan back to a high heat, and following by adding your stock and lemon juice. Allow to simmer.

 3. Once your seafood is just cooked add the smoked paprika, saffron, salt and pepper. Fold until combined.

4. Remove your pan from heat and add your cilantro and parsnip "rice". The pan should still be hot enough to just cook your "rice" and soak up all those flavors!

Serve this meal with a summer drink and loads of lemon! You could add plenty more fish, scollops etc!

Enjoy

Indian Spiced Raw Carrot Salad

Easy as!

I thought I would jump back in with some quick fresh and fast recipes!

I've changed a few things in the way I eat! The recipes I'll be posting for the next little while are based on time! I dont have much of it at the moment. 

Im sure you all are in the same boat. I'm trying to live with as much raw in my life as I can! So here is the first 5 minute meal I made tonight for you! I ate this with blackened salmon but didn't have time to post the salmon, but the salad is a stunner!

Recipe:

1/2 one Large Red Onion (sliced)

5 Large Organic Carrots (spiraled, Julianne, or even grated)

4 springs of Fresh cilantro (roughly chopped)

1 teaspoon Fresh ginger (grated finely)

Flesh of 1 young coconut (drink the water, yum!)

3 tsp Raw Honey

2 tbsp Cold pressed Olive Oil

1/2 cup Organic Raisins 

1/2 Raw Almonds (I slivered mine by hand)

1 tsp Mild Curry powder

1 tsp Ground Coriander

1 tsp Ground Cumin 

1/2 tsp Turmeric

1/2 tsp Celtic Sea Salt

Scrape the flesh out of your coconut using the back of a large spoon!

Place the coconut flesh, salt, ground spices, honey and Olive oil in a blender and blitz until smooth and creamy

Grate, peel, spiral, julianne your carrot, add it to a bowl with your raisins, slivered almonds and red onion. Fold your sauce through and lastly your roughly chopped cilantro. 

BOOM!

There you have it! A five minute salad that will impress your taste buds and everyone! 

This Salad garnishes it self. It would accompany almost anything or just eat the bowl to your self! 

Thanks guys, and Remember always play with your food ;)

Sesame Thins...

These are EPIC!

The sesame seeds crackle and kinda pop in your mouth. They are so crunchy. A grade cracker in my books.

Ingredients...

Makes 60 crackers

1 cup ground almond meal

1/4 cup black sesame seeds 

1/2 cup white sesame seeds

1 tsp dried dill

1/2 tsp celtic sea salt

1 tbsp dried onion flakes

1 tsp garlic powder

2 tsp horse radish (if not add more olive oil)

1 tbsp olive oil

 Ingredients

 Place all your ingredients in a mixing bowl, and mix with your hands. Continue kneading until ball form.

 Place a sheet of plastic wrap on your cleaned bench and lay your cracker dough on-top. flatten it into a rectangle shape with your hands. Follow by rolling out very thin.

 Once rolled out and thin cut your crackers into desired shape.

 Place your crackers onto a greased oven tray and bake at 180c for around 8 minutes or until desired color is reached.

My baked crackers looked like this.

These will go down with everyone. Paleo or not. Fantastically crunchy!

Enjoy 

Apple & Fig Pinwheels....

Sunday afternoon play around in the kitchen, And here is what I came up with! 

Ingredients...

Pre heat oven to fan bake at 150c

Base:

1/2 cup extra virgin coconut oil (soft but not liquid form)

2 cups almond meal

1 cup semi blitzed pecans

1/2 cup apple sauce

1 vanilla pod (scraped out) 

Filling:

10 dehydrated Figs (blitzed)

1/2 cup dates (blitzed)

1 cup grated red apple (skin on)

1 tsp cinnamon

1 tsp lemon juice

1/2 cup flax meal 

 1. Base ingredients ready in a mixing bowl.

 2. Base ingredients all mixed up. Place in the freezer to firm up while your making the filling.

 3. Filling ingredients all prepped and ready.

 4. Filling ingredients all mixed up and ready. Place in the freezer to firm up while your rolling out the base.

 5. Get your base into a rectangular shape with some plastic wrap layed out beneath. 

 6. Now roll the base out. Around 1cm thick.

 7. Get your now chilled filling out of the freezer and spread it evenly over your base.

 8. Using your plastic wrap to help you (that is under your base) roll your pinwheel.

 9. With a serrated knife cut your pin wheels out (around 2cm thick each). I was able to get 20 out of my mixture.

 10. Place your now cut, and ready to bake pinwheels on a well greased oven tray. Leaving a little gap in between each. Bake for 20-30 minutes or until golden.

11. Pinwheels golden and baked in above picture. Allow your pinwheels to cool completely before eating. The coconut oil in the base is the only binding ingredient, and to hold it needs to become firm again. I cooled mine in the fridge for around 30 minutes.

These get better as the day goes by. 

There is only fruit for sweetening in them, and  they are so very simple to make!

They look amazing and the smells that linger through your house are divine!

ENJOY

Paleo Pork, Lemon, & Thyme Sausages...

Because Everyone realistically loves a good sausage, right...

Well, Most of them are filled with all sorts of garbage that nun of us need. So here you go. A paleo flavor packed saussie!

Ingredients...

500gms free range pork mince

1 heaped tbsp fresh thyme

zest of one lemon
4 cloves of garlic

2 lg eggs

1 tbsp white balsamic vinegar 

1/2 tsp ground black pepper

1/4 tsp celtic sea salt

2 tbsp coconut flour (plus extra for "flouring")

 Ingredients

 1. Place all ingredients in a bowl or blender dependent on how your going to blitz your ingredients (you need to blitz the ingredients, mince is not fine enough to make sausage).

 2. Your blitzed sausage meat ready to roll out.

 3. I cleaned my bench down, and wet my hands after rolling each into the best sausage shape I could get. I got 12 medium sausages out of this mix.

 4. I placed my extra coconut flour (around 2 tbsp) on a plate and rolled each sausage until they were all lightly floured.

 5. My floured and ready to fry up sausages!

6. As normal fry them up on medium to high heat in a well oiled pan until golden.

Well, These puppy's are fantastic. Enjoy them with your sunday morning breakfast, Wrapped up in lettuce with sauce poured on them, or just eat them! I do hope you enjoy this healthier take on the beloved sausage!

ENJOY

Flavor Packed Raw Beet-Root Dip...

So simple and Packed with flavor!

Ingredients...

2x medium raw beet-root (peeled & diced)

1/4 cup soaked macadamia nuts (soaked 12 hrs)

2x lg cloves garlic

1x tbsp olive oil

6x lg basil leaves

1 tbsp lemon juice

1/2 cup water

1/2 a ripe avocado

1/2 tsp celtic sea salt

1/2 tsp ground black pepper 

 1. Ingredient lot 1

 2. Ingredient lot 2

 3. Place ingredient lot 1 in your food processor and blitz until smooth

 4. Now add your 2nd lot of ingredients and blitz until creamy and smooth...

This dip is so versatile and so fantastically fresh! Spread it on your nori wraps, dip your veggies in it, the list goes on!

I do hope you enjoy.

Keep it Fresh!