Grass fed beef, bone broth and natural ingredients contribute to a wonderfully nutritious meal.
Unable to eat red meat at present due to my digestive issues, l still cook it for my children and they ate this with the biggest smiles on their faces.
1 kg grass fed gravy beef or similar
800 ml beef bone broth (recipe in soup section)
1 tablespoon organic tomato paste
1 tablespoon coconut flour (or another non gluten flour)
2 tablespoons shredded coconut
1 onion diced
pink rock salt and ground black pepper (approximately 1/2 teaspoon each)
1 fresh banana diced
1 green apple peeled and diced
Curry Powder to taste (I used 1/2 teaspoon)
1 tablespoon coconut oil
Gently melt the coconut oil in a large saucepan. Add the diced beef and lightly brown. Add the flour, curry powder, onion and tomato paste and cook for one minute. Add the stock, followed by the rest of the ingredients. Bring to the boil then let simmer for several hours with the lid on.
This beef curry is naturally sweet and has a delicious coconut flavour. Serve it with steamed or roasted vegetables for a delicious and healthy meal.
You can follow me daily on Facebook at Holistic Wellness For Life and on Instagram at holistic_paleo
Famous for its nutritional qualities, especially for enhancing gut health, this broth is thick and murky which is just how you want it to be.
If you want to source the best recipes for broths and other healing foods, l suggest you purchase the book ‘Nourishing Traditions’ by Sally Fallon. It is a wonderful book and has an incredible amount of valuable information in it.
There are lots of ways to make bone broth but this is how l made it.The first thing you need to do is to buy some grass fed beef bones and the ones l purchased were very white and clean with the brightest flesh l have seen. Finding a butcher who stocks these is a challenge and it requires visiting the shop or local supplier and questioning them as to the source of the meat. I found a local butcher and a certain amount of trust is required as he assured me all of his meat was from grass fed animals.
2 kilograms of grass fed soup bones
Cold filtered water. Just enough to cover the bones in the pot.
¼ cup of organic apple cider vinegar
2 onions chopped in half
3 carrots coarsely chopped
3 celery sticks coarsely chopped
Place all of the bones with meaty bits in a roasting pan and brown in the oven at 180 degrees until well browned for 60 minutes.
Meanwhile if you have any non-meaty bones place them into a large stockpot and add the cold water, vinegar, vegetables and peppercorns. Let that sit while the other bones are browning. My bones were all meaty so l didn’t need to do this step. Add your browned bones to the pot and deglaze the roasting pan with hot water. Pour this greasy mix and any leftover meat or bones into the pot. Add more water if you need to so that the bones are covered.
Bring the pot to boil and remove the foam from the top of the pot. Reduce the heat, cover and let the pot simmer for a good 24 to 48 hours. The longer it cooks, the richer the flavour.A warning here that the smell through the house was so incredible in the night that l had trouble sleeping.
Once the cooking time is up let the stock cool in the pot. When cool pour the broth into a large bowl through a strainer so the liquid is separated from the bones and vegetables. Don’t taste it at this point as it doesn’t taste good. Place the broth in the fridge and let it cool completely until you can see a white layer of fat on top. Use an egg flipper or large spoon to lift this off and then strain again into a clean bowl.
A sign of a good broth is that it will be quite thick and jelly like.
The broth is now ready to be used on its own or in your favourite dishes. Transfer the broth to mason jars or any sealed container. The broth can keep in the fridge for a week or in the freezer for 6 months.
The original bones can be re-used and this will produce a clearer broth. To do this follow the recipe again except for the roasting part.
Reflection: I went into making this broth with the best of intentions. Not having a gallbladder l have struggled to incorporate red meat into my diet. I can see that this broth is remarkable, and l will use it in the dishes l make for the rest of my family. There is something about the beef fat that just doesn’t agree with me at this point and l will stick to chicken broth for the time being.
Pesto is incredibly versatile and can provide both colour and flavour to your meals. This silverbeet based pesto is vibrant in both colour and flavour and is free of gluten, dairy and sugar.
Most pesto’s have lots of garlic in them but l haven’t put any in this recipe as l react badly to it, but if you love garlic add a clove or two.
Three large silverbeet leaves
A handful of fresh flat leaf parsley
1/4 cup extra virgin olive oil (use more or less depending on the consistency you want)
1 dessertspoon organic apple cider vinegar.
1/2 cup raw cashews
Juice of a small lime or 1/2 a large lime (or all of it if you love lime)
Spring onion green tops( 1 or 2 pieces chopped depending on their size)
Pink rock salt and black pepper (season to taste)
Give it all a whiz in the food processor until well chopped and blended. Have a taste and see if any adjustments need to be made such as more oil or seasonings. I served it with both hot and cold meals and it was so delicious and added a real zing to the meal.
You can follow me daily on Instagram at holistic_paleo
A delicious chocolate slice free from gluten, dairy and processed sugar, while also being incredibly nutritious.
This is a simple raw slice that l made using the food processor in just minutes. A taste test of the processed ingredients was delicious.
1 cup of organic almond meal (blanched)
1/4 cup rice malt syrup
1 cup organic shredded coconut
1/2 cup organic raw coconut oil
2 generous tablespoons of organic raw cacao
6 organic medjool dates (seeds removed)
1/2 cup flaked almonds
1/2 cup macadamia nuts
Place all of the ingredients in the food processor. (The nuts could be substituted for any other kind of nut you like)
Place the mixture into a baking dish lined with baking paper. Push it down with a spatula so there is a nice even layer of approximately 1 cm thick. Smooth the surface with the spatula.
Place in the freezer and when frozen cut into individual pieces. The slice freezers in about an hour and can be stored in an appropriate container in the freezer where you can just take a piece or two out as required.
Note: You can buy blanched and natural almond meal. I have been using natural almond meal in most of my recipes which is almond meal with the skin on. I have now switched to blanched almond meal as it is so much softer in my baking.
You can follow me daily on Instagram at holistic_paleo
Live & eat mindfully. Gluten & dairy free recipes.