Thursday, 23 January 2014

Orange & Portaluca Angel Hair Salad with Orange Vinaigrette

I love a light refreshing salad for lunch or dinner sometimes, I don't always have meat with every meal and this is totally satisfying with the fat from the avocados and oil. It is also really easy to put together and you can make extra to keep for the next 2 days or so in the fridge. I usually prepare more veggies than I need, then I make variations over the next few days to keep things interesting. You can do this by adding different nuts & seeds, sprouts, protein (like eggs or chicken) or simply changing the dressing.

This salad can be made with whatever veggies you have in the fridge, so long as you have some root veggies like carrot, beetroot, radish or zucchini (does not work with starchy root veggies like potato/sweet potato etc). You don't need to have all of them, at least one type is needed to make the angel hair noodles. So feel free to change it up to suit what is local and in season near you and most importantly in your fridge!

Orange & Portaluca Flowers with Veggie Angel Hair Noodle Salad

Monday, 20 January 2014

Vietnamese Caramelised Pork & Egg Rice Paper Rolls

We often have this version of rice paper rolls at home as I'm not that big a prawn fan. Traditionally it is Pork & Prawn with herbs & vermicelli noodles known as Goi Cuon. We leave out the vermicelli but we do have rice paper as it is such a small component to all the fresh herbs & lettuce but you can leave the rice paper out and just use lettuce wraps to make this 100% paleo (we don't have any problems with rice so it's ok for us every now and then).

Vietnamese Pork & Egg Rice Paper Rolls

Crispy Cheese & Bacon Clouds (Cheese free & Vegetarian options)

I was trying to make Cheese & Bacon Blinis with my favourite 3 ingredient batter by My Heart Beets, it was impossible to get them perfectly round. So now these are called Cheese & Bacon Clouds. Making fun names for foods and getting the kids involved makes the whole eating process so much more enjoyable for everyone!

Crispy Cheese & Bacon Clouds with Assorted Veggie Art

Thursday, 16 January 2014

Paleo Okonomiyaki (Japanese Pancake)

Okonomiyaki is traditionally made with wheat flour, eggs, cabbage, spring onions and other assorted additions that vary depending on where you go. We usually have octopus in ours which was delicious! It is then covered in Okonomiyaki sauce which is a dark sweet & tangy soy based sauce and mayonnaise, topped with Bonito flakes. 

I made this recipe using My Heart Beets 3 Ingredient Naan recipe. It really should be called a magical everything batter or something because it is so versatile and a perfect base to make so many dishes paleo friendly (check out my Paleo Vietnamese Pancakes (Banh Xeo). I made this Okonomiyaki version Vegetarian friendly suitable if you eat eggs, but you can add any topping of your preference like bacon, sausages, chicken or seafood like prawns & octopus.

Paleo Japanese Okonomiyaki (Pancake)

Wednesday, 15 January 2014

Oodles of Zoodles & other Veggie 'noodles' with Lemon Tahini Dressing & Creamy Nut Free Pesto

Zoodles or zuchini noodles are a favourite in our house. I usually get a 10kg box of organic zuchini and we manage to go through it in just over 2 weeks with the majority of it's uses as zoodles. Its a great dish to bring along as a guest, it usually generates a lot of curiosity to these strange noodles are and people are surprised to learn it's just zuchini. So far they have been a hit with our non Paleo family & friends. 

Last night for dinner, we had zoodles with with carrot, beetroot & radish, cherry tomatoes & basil in a lemon tahini sauce. I held out from buying a spiraliser for a long time, and was quite happy with my mandolin, you can even just use a knife to evenly and finely slice the zuchini. In the end I decided the price it would cost for a spiraliser was well worth it if we were going to be eating this regularly, the cute little spirals of veggies also won me over.

Oodles of Zoodles & other Veggie Noodles

Roasted Cauliflower with Spicy Tahini Dip

This is a catchup recipe from my Instagram account I posted a little while ago. Cauliflower is such a versatile and yummy veg, a bit like potatoes you can roast them, mash them & boil them but without the carbs and starch of potatoes. My 2 yr old loves them roasted in ghee and a little salt (no luck with the older 2, but that's ok, can't win them all!). We sometimes have this spicy tahini dip to go with them (it would go well with any roasted veggies you have on had :)

Roasted Cauliflower with Spicy Tahini Dip
Roasted Cauliflower with Spicy Tahini Dip

Tuesday, 14 January 2014

Lemon Chia Seed Gummy Squares

This gummy recipe is super easy to make and quite refreshing with freshly squeezed lemon juce for flavouring. Chia seeds are packed with nutrients, high in Omega 3's and can help reduce blood sugar spikes with their gelatinous coating to name a few benefits. Combined with gut healing gelatin, this makes a very simple nutrient dense & nourishing treat.

Lemon Chia Seed Gummy Squares

Monday, 13 January 2014

Herbie Spiced Rolled Eggs

This is a really simple, refreshing breakfast or lunch that you can make quickly with limited time and also great as a portable lunch or snack to take to work. The options are endless and only limited to what herbs & spices you have in your pantry.

I  like to have these eggs with a fresh salad or veggies, usually dressed in extra virgin olive oil, balsamic or apple cider vinegar. It also works perfect as an emergency protein snack. You could pack it with some carrot & cucumber sticks. If I am eating them at home, I like them medium, but if I am taking them out, its easiest if they are hard boiled as they need to be robust enough to get bumped about in my bag with out all the yolky goodness exploding.

Herbie Spiced Rolled Eggs

Saturday, 11 January 2014

Simple Mango Passionfruit Pudding and Strawberry Pudding variation

One of my favourite desserts at Yum Cha was Mango Pudding. Usually made with mango, evaporated milk, sugar & mango jelly. This version uses coconut cream, tummy healing & nutritious grass fed gelatin, low GI coconut sugar and of course lots of real juicy mangoes. I added a layer of passion fruit to add a nice. It's deliciously simple to make and can be made the day before. It's also easily transported as the first 2 layers are set, so it's a great dessert to bring to a dinner party and impress your host! You can also use small shot glasses for a healthy kids party treat instead of packet jelly shots.

Mango Passionfruit Pudding

Thursday, 9 January 2014

Paleo Vietnamese Banh Xeo Recipe

Banh xeo also known as Vietnamese Omelette, Crepe or Pancake is traditionally made with Rice Flour, Wheat Flour, Turmeric and filled with pork belly, prawns, cooked mung beans & bean sprouts. The batter is usually crispy along the edges and deliciously tasty served with a range of Vietnamese herbs, salad and Nuoc Mam dipping sauce (watered down fish sauce with lemon juice, sugar & crushed fresh chilli)

Now if you haven't by now come across my current favourite find - My Heart Beet's 3 ingredient naan recipe which can be used in so many ways, you need to see it now! The Banh Xeo batter is based on this recipe to replace the rice & wheat flour and make it paleo friendly. The result is a deliciously crispy pancake that got the thumbs up from my Mum! Now that means alot!!

Paleo Vietnamese Banh Xeo

Wednesday, 8 January 2014

Coffee & Cream Gelatin Squares

I'm not a coffee drinker, but I do love the smell of coffee and I'm loving it as a gummy. I originally made coffee flavoured gummies for my hubby but since my coffee buttons disappeared so quickly I had to make more in a hurry. This version was a lot easier as it was as simple as pouring it into a pyrex dish in layers, setting it in the freezer then cutting it into cubes.

Coffee Gummies

Frozen Salty Nutty Banana Bite Sandwiches

I posted these last year on my Instagram account, one of our favourite snacks for the kiddies to store in the freezer, especially during the summer time.

They are delicious fresh as well if you cannot wait to freeze them, but worth the wait frozen. The combination of sweet, salty & nutty and the crunch of cacao nibs. Yum!

Frozen Salty Nutty Banana Bite Sandwiches

Paleo friendly slaw & my new favourite find - My Heart Beets 3 Ingredient Multipurpose Batter

This is my current favourite find and I just have to share it! If you haven't come across it yet, you have been missing out. Ashley from My Heart Beets has created the most simple and versatile 3 ingredient Naan (Indian Bread) recipe. It is incredibly easy to make and incredibly tasty, even my fussy 5yo loves it and his non paleo cousins. In fact, I need to make a double or triple batch and sometimes I barely get a scrap as it gets gobbled up that fast.
Delicious Crepes made from My Heart Beets Naan Bread recipe

Monday, 6 January 2014

Yummy Gummy Lollies made with Gut Healing Gelatin

Gummy lollies that are good for you and the kids? Yep! That's right! Made with real ingredients and free from added nasties and refined sugar. They keep for a few weeks in the fridge and can be packed in your kids school lunch box for a healthy treat, using fresh fruit juice, spices, gut healing gelatin and sweetener of choice. They are lots of fun to make with the kids too :)

Yummy Gummy Lollies made with Gut Healing Gelatin
Yummy Gummy Lollies made with Gut Healing Gelatin

Sunday, 5 January 2014

How to Flavour and Create a Fizzier Kombucha Brew with a Second Fermentation

In this Post:
  • Learn how to flavour your kombucha tea with a second fermentation
  • Learn how to make you kombucha fizzy like soda
  • Find lots of flavour inspiration
  • You can learn how to make your first batch here
If you are looking to replace your soft drink habit with something healthier, Kombucha tea is a great way to curb those cravings for something fizzy and sugary. There are lots of health benefits which you can read here.

Kombucha tea is fine to drink after the first fermentation, however, if you desire a fizzier & flavoured brew, you can flavour it with a second fermentation. The possibilities of flavours are endless. My kids love their daily 'buch' and it is so easy to make. 

Magical Multipurpose Paleo Dough Recipe by Primal Girl - Things I like to make

I am so glad to finally have my blog up so I can post in detail this amazing find! ok, so it was over 8 months ago when I first found it, but I still use the dough regularly! 

Primal Girl's Magical Multipurpose Paleo Dough is so versatile, with two options (paleo or primal). I have used it as a pizza base & crackers and even made pizza pockets. It's great as you can make a large batch and freeze the dough into portions until needed. My kids love them. The recipe costs $3.95 and it was worth it for me. There are many variations from rolls to tortillas, pizza bases & crackers in a very well presented pdf.

[UPDATE: Over 2 years later and we are still using this dough, new pics added below :)]

Magical Multipurpose Paleo Dough Recipe by Primal Girl - Things I like to make
I made tortillas with the dough to have with my Honey Shredded Beef & Probiotic Rich Guacamole

Fermented Carrots - A great introduction to fermented foods for Children

In this post:
  • Learn how to make fermented (pickled) carrots
  • Tips on how to get your children to eat fermented vegetables
  • Where to buy Veggie Culture Starter
One of my favourite things growing up were fermented carrots (pickled carrots). My mum would always have jars and jars of pickled carrots, I would eat them out of the jar or as a side with almost any meal. If you have ever had a Vietnamese pork or chicken roll, chances are you would have had some Vietnamese style pickled carrots. Traditionally made with salt & sugar and left in a swing top glass jar for a few days to ferment & draw out their own juices, they are crunchy, sweet, sour & tangy. 

Since going Paleo, sugar is out, which is a good thing and I feel so much better without it. So this version of pickled carrots doesn't have the sugary sweetness like my mum's did, it still has the natural sweetness of carrots and tang from the pickling but it's also jam packed with probiotic goodness. Fermenting vegetables can increase the nutrient content by 100-300 fold and makes it much easier for the body to absorb the vitamins & minerals. It also makes it much easier for the body to digest compared to when eating it 'raw' as the food is predigested by the bacteria. 

Fermented Carrots