These tasty raw snacks have the most delicious sweet flavour and are packed with goodness. They are Paleo, gluten, dairy and processed sugar free and filled with nutritious ingredients.
These are the simplest balls to make and taste testing the mixture is part of the fun. You need a food processor to make these as there is quite a lot of blending required. The method is so simple with all ingredients placed into the food processor and blended until an even consistency.
Ingredients:(everything organic if possible). This recipe makes approximately 12 balls.
1 cup of raw activated nuts (l used almonds and brazil nuts)
3 tablespoons sesame seeds
2 tablespoons coconut flakes
1 teaspoon cinnamon
4 large medjool dates (seeds removed)
3 generous tablespoons coconut oil
1 level tablespoon of a superfood powder (I used Loving Earth Rainbow SuperFood blend)
Use a spoon to scoop a small amount of mixture out of the food processor and using your hands shape into a small ball. Cover in extra sesame seeds.
Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.
As this mix makes a small quantity of balls you could keep them in the fridge for a few days and eat as desired. Alternatively you can freeze them especially if you are doubling the recipe. You can experiment with different types of superfood powders such as spirulina or acai berry or add some raw cacao for a chocolate flavour.
The Loving Earth Rainbow SuperFood Blend is in a 150g jar and cost me $45 from the health food shop. The ingredients are raw organic macqui, raw organic acai, wildcrafted gubinge, raw organic camu camu, organic spirulina and organic wheatgrass. I like adding it to raw recipes as heating it too much can impact the nutrient content.
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.
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.
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Bake a batch of mini quiche and discover how delicious they are! Fantastic for the whole family.
The basic ingredient of the mini quiche is eggs (preferably free range or organic). What you add to the mix is entirely up to your preferences. This could include seeds, nuts, vegetables, cheese and seasonings as examples.
Mix in a bowl eggs, grated carrot, spring onion green tops, parsley, a meat such as tuna (optional), pink rock salt and black pepper. Grease the pan very well or use patty pans. Pour the mixture into each hole in the pan and place a piece of raw broccoli in the centre of each. Cook in a 200 degree celsius oven until firm and golden.
Egg and bacon quiche are delicious straight out of the oven.
Place a strip of bacon into the greased tray and crack an egg into each hole. Season with pink rock salt and black pepper.
Mini quiche are also a great snack and lunch box filler. Have the leftovers the next day with a salad for lunch or grab one for morning tea. Alternatively enjoy the quiche the next night by gently reheating in the oven and serving with a delicious salad or roast vegetables.
I hope you have enjoyed this post. You can follow me daily on Instagram at holistic_paleo
Live & eat mindfully. Gluten & dairy free recipes.