Category Archives: quick recipes
If you’re looking for a treat for mother’s day. These hit the spot. Super decadent chocolatey goodness but no processed sugar or lecithin in sight! They are also vegan and Paleo friendly. I have given you the basic recipe which you can use to play around with different flavours or you could just make the almond butter cups (pictured). I have a few other variations that I’m working on, which I will add as I make sure the recipes are blog worthy. Some possibilities are raspberry coconut and cacao rocky road, walnut butter cups, pistachio and mint or just the all time favourite coconut rough! Would love to know if you try any of them or if you make up your own creations! Let me know how you go!
Basic Chocolate Recipe
Makes about 12 mini sized chocolates and 1 portion of chocolate for the other variations.
1/4 cup coconut butter
1/4 cup coconut oil, melted
1/2 cup raw cacao
1/2 tsp. vanilla extract
3 – 4 tbsp. coconut nectar
1. Combine raw cacao, vanilla, coconut oil and coconut nectar in a small bowl and mix to combine until no lumps. Add coconut butter and mash together with a fork until forms a paste.
2. Pour mixture into mini or medium silicon/paper cupcake moulds (or if you have them, use chocolate moulds) and place in the fridge for 1 hour or until set.
3. To serve take out of their wrappers/moulds and place on a platter. Nice with a warm chai or coffee or a glass of full bodied red wine.
Almond Butter Cups
1 portion of basic chocolate
3 tbsp. almond butter
1 tbsp. coconut oil
small pinch of Celtic sea salt
1. Divide half of the chocolate mixture between your chosen moulds. Make sure it covers the base adequately. If it is too thin the chocolate may break after it is set. Place in fridge to set.
2. In a small bowl mix almond butter coconut oil and salt together until well combined. Divide between the chocolate filled moulds, to cover the layer of chocolate. This is the middle layer that will be the filling.
2. Pour remaining chocolate mixture over the almond paste and return to the fridge for 1 hour or until set.
More Variations being tested, so watch this space!..
- Apricot and Coconut Bliss Balls (healtherella.wordpress.com)
This is a delicious combination of prawns, roasted capsicum, coriander and lime. Ceviche` usually uses raw seafood that is cured in citrus juice. However for this recipe I have used cooked prawns. Enjoy as is in a bowl or with some crisp lettuce cups to scoop it up in. You can also serve as some delicious nibbles for a party by spooning the mixture into small lettuce cups and serving on a platter with small wedges of lime. I call these prawn tacos! For those eating grains a mix of wild and brown rice goes nicely with it too.
1 kg cooked, peeled and deveined prawns (shrimp)
1 red bell pepper/capsicum
1 orange bell pepper/capsicum
1 yellow bell pepper/capsicum
2 tbsp olive oil
2 tbsp jalapeno slices, finely chopped
1 Lebanese or continental cucumber, seeds removed and diced
4 tbsp extra-virgin olive oil
Juice of 2 limes
1 shallot, finely diced
1/2 bunch coriander (cilantro), leaves and stem finely chopped, plus 2 extra tbsp of chopped leaves to serve.
4 tbsp of roasted macadamias, roughly chopped
Cos lettuce leaves removed and washed
1 cup mix of cooked brown rice and wild rice
1. Preheat oven to 180C. Place capsicums (peppers) on a baking tray and drizzle with 2 tbsp olive oil, making sure they are covered. Place in oven and bake for 30 – 40 minutes or until the skin starts to bubble and comes away easily from the flesh.
2.Meanwhile chop prawns into 1/4 inch pieces and place in a large bowl.
3. When the capsicums (peppers) are ready remove from the oven and leave to cool for 5 minutes. Peel all the skin off, and remove the seeds. You can discard these. Chop the flesh into a small dice and add to the chopped prawns along with the cucumber and jalapenos.
4. For the dressing, combine the oil, coriander, shallot and lime juice in a jar and shake well to combine. Pour over the prawn and capsicum mixture. Mix the mixture with your hands to cover everything in the dressing and adjust the dressing as needed. Use your own judgement. You might want more lime juice or coriander. You shouldn’t need any salt as the prawns will have quite a bit in them and there is a lot of flavour from the jalapenos, lime and coriander. But if you feel you do, add it!
5. Chill the mixture in the fridge for 30 minutes. Before serving sprinkle over macadamias and some extra chopped coriander. Serve as is or with lettuce cups. If you are using rice, mix it into the ceviche` before serving.
You can put the knife down for this recipe! All you need is a bowl, a whisk and some elbow grease. In fact, Mayonnaise is so simple and easy to make that once you’ve made it yourself you’ll wonder why you ever bought it from a shop. It only has 5 ingredients and if your careful with combining the oil into the egg yolks you’ll have a beautiful creamy mayo in no time at all. It also tastes delicious and of course has the nourishing nutrients filling fats of fresh egg yolks and olive oil and no sugar or preservatives that often come in the jars on supermarket shelves. Spread it in your favourite lettuce wrap or on some sprouted bread with tomato, use it as a dip for some vege-sticks put a dollop with some sweet potato chips or add some extra flavours and serve with some freshly baked fish. The perfect condiment for a healthy wholefood/paleo meal or snack!
2 egg yolks
260 ml olive oil (or you can use grape seed oil which will have a milder taste)
1 – 2 tsp lemon juice
1 tsp Dijon mustard
Pinch of celtic sea salt to taste
1. Combine the yolks and oil, using a hand whisk or blender/food processor. You need to take care with this part, so take it slowly to make sure the oil and egg yolk emulsify and do not split.
– To hand whisk:
a) Place egg yolks in a metal or glass bowl and whisk to break up.
b) Slowly drizzle in the olive oil while whisking with the other hand. You will need to stop pouring the olive oil at times to ensure it is incorporated into the egg yolk. Make sure you whisk very fast and thoroughly so as to ensure the yolks and oil emulsify and don’t split.
– To use a blender/food processor:
a) Add yolks to the blender/processor and blend at low-speed.
b) Slowly drizzle in oil and keep blending until smooth and emulsified.
2. Once all oil is incorporated, add mustard, salt and lemon to taste. Whisk to combine and adjust seasoning as needed.
3. Store in refrigerator and use as needed.
Should keep for 10 days in an airtight container.
Make garlic aioli by adding 2 cloves of garlic, crushed
Make tartare sauce by adding 2 tbsp chopped capers, 2 tbsp chopped baby cornichons, 1 chopped eschallot and 1 clove of garlic, crushed.
- 3 Delicious Recipes for Stone Age Diet Sauces (johnisfit.com)
- Alioli – Garlic Mayonnaise (spandelish.wordpress.com)
- Homemade Mackerel Salad (littlemissnihilist.wordpress.com)
- Portobello Mushroom Burgers with Chipotle Mayonnaise & Basil Pesto (twolovesstudio.com)
Do you like smoothies? I love them because they are a quick and delicious way to eat a nutritious breakfast. However you are much better off making them at home as the smoothies you buy from certain chains use sorbet and fat-free yoghurt that are full of sugar and most likely preservatives too.
Making smoothies at home is quick and easy and the ingredients are fresh, which is always the best! You are really only limited by your imagination and bravery for how many variations you can create. For some of you this recipe may require a bit of the latter as it does have raw eggs in it. Now I am not a fan of that ‘eggy’ taste (I don’t even like runny eggs) so I too needed some bravery to try this for the first time but you can’t really taste the egg and now I am hooked. The protein and fats from adding eggs and coconut oil keep you full for much longer than a regular fruit or green smoothie. If you are unsure start with 1 egg and progress to 2 when you’re ready. The reason I put raw eggs and coconut oil in it is because, as my trainer has advised me, it provides the perfect combination of protein and good fats that will be quickly digested to aid muscle recovery and help you power on through your morning. To reap these benefits though you need to drink it within 30 minutes of finishing your workout so prepare it at home and take it with you if you live or work far from your gym. Happy blending and let me know how you go with the additions of eggs! Or if you have your own variations I would love to know about it!
Serving: 1 1/2 – 2 tall glasses depending on how much liquid is in your coconut.
1 young coconut, opened
1/3 cup frozen blueberries
1/3 cup frozen raspberries
1 tsp cinnamon
2 tbsp coconut oil
1 tbsp ground linseed meal (also known as ground flax-seed)
1 blender (high-speed is best)
1 tall glass for serving
1. Pour coconut water into blender
2.Scoop out 1/2 of the coconut flesh into the blender and add every other ingredient
3. Blend on high for 2-3 minutes or until all ingredients as blended well and smooth.
4. Pour into a tall glass and serve.
You can also add 1 tbsp of raw cacao or try 3/4 frozen banana and 1large handful of lightly sautéed english spinach.
Ice cream is one of my favourite desserts that I often miss. However, it is loaded with sugar and can come with many other man-made ingredients, like gums and preservatives. I know some fruits are great to freeze and whiz up into a sorbet like consistency (Mango, banana, berries, grapes, peaches, plums or nectarines are great fruits to use), so today I combined frozen banana, frozen blueberries and maple roasted pecans and walnuts. This recipe is all natural and plant-based, so great for vegans or those on a paleo, dairy or grain free diet but I can guarantee those on a mainstream diet will like it too. The banana creates a creamy like consistency very close to gelato. Isn’t it great the little goodies mother nature provides us? Oh and by the way it was absolutely delicious!
1 frozen banana, roughly chopped
1/3 cup frozen blueberries
1 small handful of roasted/activated nuts of your choice.
1. Place banana in the blender and blend for about 30 sec. or until just forms a paste. You don’t want to blend it for too long as it will start to melt.
2. Add blueberries and pulse for 5 seconds so only lightly combined with the banana and some blueberries remain whole.
3. Spoon in a bowl and top with nuts. Maple roasted nuts work really well. Serve immediately.
140g almond meal
80g sesame seeds
1/2 teaspoon of Celtic sea salt
2 cloves of garlic, crushed
2 tablespoons of finely chopped herbs
(dill and coriander work well)
Zest of one lemon
1 organic free range egg
1 1/2 tablespoons of olive oil
Preheat oven to 175 C.
Line 2 baking trays with baking paper.
Combine almond meal, sesame seeds, salt, garlic, herbs and zest in a bowl.
Stir with a spoon to combine.
In a separate bowl whisk egg and olive oil together until combined.
Pour egg mixture into dry mixture and stir to combine.
Kneed together with your hands until forms a ….dough.
If its too dry add more oil/water and if its too wet add more almond meal.
Place dough between 2 sheets of baking paper.
Roll dough with a rolling pin into a large thin rectangle
Cut the dough into small rectangles or squares.
Place on line baking trays and bake for 6 minutes.
Turn each cracker over. and bake for another 6 minutes or until golden.
Remove from oven and cool completely.
Keep fresh in an air tight container for 5 days.