Tag Archives: avocado

Avocado and Chia seed slice.

How about this for a wild flavour combination! The creaminess and goodness of natural avocado with the highly nutritious and texture laden chia seeds. A raw and frozen, high healthy fat snack with a natural sugar kick of raw honey. So simple to make in the food processor and completely made of Whole Foods and completely gluten & dairy free. 

2015-05-11 12.07.57
A creamy and delicious snack

Ingredients:

2 cups nuts (activated almonds or similar)

1 cup raw cashews

1/2 cup coconut flakes or shredded coconut

1 large or 2 small avocados

3 tablespoons raw honey

1 cup coconut oil

1/4 cup chia seeds.

Place all ingredients in the blender and process until smooth and creamy.

2015-05-11 10.55.11
I processed a few of the ingredients and then added some more. This will depend on the power of your food processor.
2015-05-11 10.59.31
The coconut oil can be added as a liquid which will help it blend quicker.
2015-05-11 11.15.02
Place into a baking dish lined with paper and smooth out evenly with a spatula. Place in the freezer until firm.
2015-05-11 12.01.23
Remove from the baking dish by lifting the edges of the paper.
2015-05-11 12.02.42
Slice into pieces using a sharp knife.

Return the slice to the freezer and have as desired. The whole process is quick and having these snacks in the freezer is so handy.

2015-05-11 12.27.38
A food processor is a wonderful resource to have in a Paleo kitchen.

I hope you enjoy this raw treat. Eat it mindfully and share the recipe with a friend so that we can spread the wellness message.

You can follow me daily on Instagram at holistic_paleo or on Facebook at Primal Living Melbourne or Holistic Wellness For Life. 

Crispy Seed Crackers and Guacamole.

A crispy seed cracker with a hint of sea salt and a delicious tangy guacamole is a taste sensation and completely satisfying. Make a big batch of the crackers and have them on hand in the freezer to go with your favourite toppings.

2015-03-15 14.47.38
A most delicious meal.

Making the Seed Crackers:

The seed crackers are really easy to make and just require a few ingredients plus some patience. Place one cup of water in a bowl and add to it one cup of mixed seeds (just under 1/2 cup each of raw activated pumpkin seeds and sunflower seeds. The cup will be almost full. Add on top one tablespoon of LSA mix and 2 tablespoons of black chia seeds. It’s o.k if it is overflowing a bit).

2015-03-15 15.48.00
Pour the seeds into the water and give a stir.
2015-03-15 15.06.43
A double batch in the making 

Add 1/2 a teaspoon of sea salt to the mixture and mix well. Let this sit for at least 15 minutes so it becomes a bit gluggly looking. Pre-heat the oven to 150 degrees celcius.

2015-03-15 15.49.43
Pour the mixture onto a baking tray covered with a generous piece of baking paper. Smooth out with the back of a spoon until it is even and most of the tray is covered.

Place the mix into the oven for up to 1.5 hours or until the sunflower seeds are turning golden. It may require less time depending on your oven. Turn the oven off at this point and leave for one hour.

2015-03-15 15.51.38
One huge cracker. Now break it into usable pieces.

The cracker mix should be able to be broken easily into pieces and used with your favourite meal, as a snack or frozen.

2015-03-15 15.54.07
A delicious and versatile cracker.

Making the Guacamole:

Guacamole is very easy to make and a quick meal to create. You can use any volume of the ingredients you wish to make a dish that suits your tastes. I used two fresh avocado’s slightly mashed, 2 spring onion green tops chopped, some small orange tomatoes diced, the juice of half a lemon, pink rock salt and black pepper. Once you mix it all together you have guacamole and it is best eaten straight away. The colour of the tomatoes you use will alter the appearance of the guacamole and bright red ones look really excellent.

This is a very healthy meal or snack and one that can be enjoyed by many people. You can make a large batch of guacamole and serve as a dip with the crackers and this is sure to be popular with your family or guests.

You can follow me daily on Instagram or on Facebook at Holistic Wellness For Life or Primal Living Melbourne

All healthy chocolate mousse.

Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free. 

2014-07-24 12.37.48
Chocolate and cherries. A wonderful combination.

The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.

2014-07-03 07.46.49
Strawberries and chocolate. What a combination!

In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.

2014-07-04 08.48.01
Chocolate and berry pancake.

This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious! 

The ingredients for the mousse are:

2 ripe avocados, peeled and stone removed

40g raw organic cacao powder (approximately 1 generous tablespoon)

2 tablespoons raw organic honey

85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).

1 teaspoon cinnamon

1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)

Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!

2014-07-02 16.54.36
Pure chocolate mousse!

I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.

If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn

I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.

consultation
Paleo Nutrition and Primal living.

Online shopping:

coconut majic
My favourite cooking oil
bulk wholefoods
For Australian customers. All of your organic pantry needs.
booktopia sale
The best book bargains delivered to your door.

Coconut and lime tart with a rustic base

This is a raw and frozen tart that is delicious and flavoursome. The smooth top layer blends well with the rustic coconutty base.

2014-09-20 13.26.26
Coconut and lime are a lovely combination

There are 2 stages to this tart which are making the base and the top layer. The process is very quick and it sets in the freezer in a couple of hours.

Ingredients and method:

Base:

1 cup of nuts (I used raw activated almonds-your choice). If you want a smoother less rustic base you could use blanched almond meal. I like the base crumbly.

1 cup organic shredded coconut

8 large organic medjool dates (seeds removed)

Place all of the base ingredients in the food processor and whiz until well combined and broken down.

2014-09-20 10.23.35
The base ingredients ready to be processed.

Have a pan greased and ready. I used one where the edge is serrated and the base comes out. Grease this well with coconut oil. Place the processed mixture into the pan and push down well with a spatula and then your fingers. It should be even and well compressed.

2014-09-20 10.27.17
Pouring the base mix into the greased pan.
2014-09-20 10.28.55
The base is nice and flat and will make a good base for the tart.

Carefully place the tart in the freezer for about 30 minutes to firm up. If you use the pan l did hold the base with your hand while you do this.

Top layer:

2 large avocados (skin and seed removed)

2 generous tablespoons of raw organic honey (gently melted)

Juice and zest of one lime

1/2 cup organic coconut oil (gently melted)

1/2 cup raw macadamia nuts

1/2 cup organic shredded coconut

Place all of the ingredients in the food processor and whiz until smooth.

2014-09-20 11.40.27
Taste test to check the flavour. It should have a nice zesty lime flavour.

Pour the lime mixture onto the frozen base and spread out evenly using a spatula.

2014-09-20 11.41.18
Spread the mixture right to the edges.

When it is even place the tart gently in the freezer for a couple of hours.

2014-09-20 11.42.16
Lift gently onto a flat surface in the freezer.

Use a clean sharp knife to carefully cut the tart. Lift it onto the plate using a cake server. Serve by itself, with some fresh fruit or a topping of raw organic dark chocolate finely sliced.

2014-09-20 13.28.23
A frozen treat that you can keep in the freezer to use as needed.

This is a really lovely recipe and could be kept well covered in the freezer to use as required.

You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness for Life. I am also on Pinterest, Twitter, Flickr and Tumblr.

bulk wholefoods
For all your pantry needs. Located on the Mornington Peninsula in Melbourne.
booktopia
For all of your favourite books at great prices.
TheRawFoodStore_KitchEss_468x20
For your kitchen essentials

coconut majic

Chocolate, coconut and strawberry balls (Paleo recipe)

A raw frozen treat free of gluten, dairy and processed sugar. 

2014-07-17 17.17.35
Morning snack: fresh strawberries, raw organic dark chocolate and the frozen chocolate, coconut and strawberry balls.

These little balls of sweetness are a delightful raw frozen treat to have at any time of the day and the combination of chocolate, fresh strawberries and coconut is very nice. They are quite soft at room temperature which is why they are best eaten frozen, but if a firmer ball is desired the avocado can be left out.

Ingredients:

2014-04-12 12.54.53
Fresh strawberries!
2014-07-02 16.13.22
I actually used fresh coconut, but shredded coconut is excellent.

8 medjool dates (seeded)

1 dessert spoon organic raw cacao

3 tablespoons organic coconut oil

2 cups of mixed raw nuts (I used brazil and walnuts)

8 fresh strawberries (washed and the green top removed).

2 tablespoons black chia seeds

1/2 cup organic shredded coconut (plus a bit extra for rolling the balls in)

1 small avocado (optional)

Instructions for making the balls:

Place all of the ingredients in the food processor and mix until well blended.

2014-07-02 15.57.56
Place all of the ingredients in the food processor and blend.

Use a spoon to form balls of mix and roll in the extra shredded coconut.

2014-07-02 16.07.47
Roll the balls in the extra coconut.

Place the balls in a container and place in the freezer.

2014-07-02 19.00.03
Serve the balls with some fresh strawberries.

As these balls are raw they are really quick to make and filled with wonderful nutrients. Store the balls in an airtight container in the freezer and grab one when you need a healthy snack.

If you have enjoyed this post please share it with a friend.

Chocolate mousse extreme!

   Oh, what a decadent treat this is! Except it is made from all healthy ingredients!

2014-07-03 07.46.49
Strawberries and chocolate. What a combination!

This mouse will last a few days and is better after it has set, although a taste as soon as it is made is definitely advised as it is so delicious! This recipe is taken from the latest edition of ‘Wellbeing’ magazine but mine looks a lot darker and richer probably because l added a bit more raw cacao.

In the top picture l used the mousse to top a chocolate tart (see recipe in dessert section) and added in a chocolate ball also (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.

2014-07-04 08.48.01
Chocolate and berry pancake.

In this picture l added the mousse to my morning berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.

The ingredients for the Mousse are:

2 ripe avocados, peeled and stone removed

40g raw organic cacao powder (I used a generous tablespoon as l couldn’t wait to measure it)

2 tablespoons raw organic honey

85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I couldn’t wait the 20 minutes as l was desperate to taste the mousse, so l just used the pitted dates without soaking and draining).

1 teaspoon cinnamon

1 vanilla pod, split lengthways & seeds scraped (I used organic vanilla essence-1/2 a teaspoon)

Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!

2014-07-02 16.54.36
Pure chocolate mousse!

I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.

If you have enjoyed this post please share with a friend. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn

Sweet chocolate tart with fruit

2013-12-26 09.40.56

I am reposting this recipe as l have made it several times since l first wrote about it and now l love it even more. It is really quick to make and is so sweet and delicious with a thick, creamy texture. A small piece is very satisfying as it is quite rich in flavour.

This chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts and l have also use walnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit. The fruit is really just one idea of what could accompany this tart. You can use your imagination and serve it with what suits your diet and preferences. I used green grapes when decorating this tart but my favourite grapes are the red or very black ones. Ensure you wash them well though as they are usually sprayed with a nasty chemical that some people can react to.

An alternative to this is to cut the tart up into single serves and place them into a container in the freezer. My daughter is just loving being able to go to the freezer and grab a piece a couple of times a week when she feels like something sweet. I also have had this after work when l have been really tired and needed a pick me up.

If you enjoyed this post please share with a friend. I am also on Facebook and Twitter. Thanks Carolyn

Summer dessert- Sweet chocolate tart with fruit

2013-12-26 09.40.56

This is a delicious chocolate tart that can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.