Tag Archives: clean eat

Tasty meatballs!

A delicious and versatile meatball recipe that can form the basis of many meal options. Have with veggies or salad, mash to top a healthy pizza base or use as a filling for an omelette. #cleaneat #fitfood #glutenfree #homecooking

Ingredients: Meatballs

1kg grass fed beef mince

Tamari sauce (approx one tablespoon)

Tomato paste (one tablespoon)

Flat leaf parsley (Half a cup finely chopped)

Free range or organic eggs (two)

Sea salt and black pepper (to taste)

Ingredients: Sauce

Pasata sauce (one large jar)

Fresh or powdered garlic

Sea salt and black pepper

Oregano or other herbs (fresh or dried)

Method:

Place the meatball ingredients into a bowl and mix well. Roll into small balls. If the mince isn’t really cold then you can place the meatballs back in the fridge for a while to firm up. Gently fry in a fry pan with olive oil. Just lightly brown.

Place the browned meatballs into a baking dish. Add the sauce ingredients and gently toss the meatballs through it.

Bake in a 200 degree oven covered in foil for around 20 minutes. Take the foil off and bake for a further ten minutes until the meatballs are browning, the sauce is sizzling and it is looking delicious.

Serve with your favourite veggies or salad.

 

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Tangy lime and walnut dressing

A zesty dressing to add to your fresh and colourful salads. Quick to make using healthy ingredients. 

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Ingredients:

One small fresh lime (peeled)

A small handful of activated walnuts

Cold pressed olive oil

Organic apple cider vinegar (a dash)

Sea salt and black pepper (a pinch of each)

Method:

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Add all ingredients to a high speed blender and puree. Add enough olive oil so the dressing has quite a liquid consistency. Taste and add more salt and pepper as required. If you would like the dressing thinner just add more olive oil. Pour over your salad before serving and mix through.

 

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Add to your salad and mix through.

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Enjoy your lovely fresh salad.

Sweet Potato Rosti

A Sweet and delicious meal option that can be served hot or cold. Make them the feature of the meal, a side dish or a snack. Easy to make and a meat free, tasty and versatile Rosti that is gluten, dairy and sugar free.

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Served here with a pan fried egg and a colourful salad.

Ingredients:

Two medium sized orange sweet potato coursely grated

6 free range or organic eggs (700g)

Pink rock salt/Celtic Sea sat and Ground Black pepper to taste

One small onion (any variety or spring onions)-diced

A handful of fresh flat leaf parsley (add other herbs if you have them)-chopped

1 generous tablespoon Coconut Flour

Method:

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Mix all ingredients in a bowl

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Place spoonfuls into a medium heated pan using a healthy oil (olive oil or coconut oil) and gently fry.

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Gently turn over and fry the second side.

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The Rosti hold together well and can be picked up without falling apart.

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Raw Superfood Slice

A creamy and satisfying raw and frozen slice which has a very high healthy fat content and is flavoured with the amazing Acai Berry Powder. This is a great grab and go snack and is just bursting with flavour and nutrition. The raw mixture when freshly made is a heavenly snack all on its own and tasting it is one of life’s pleasures.

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Extremely delicious and easy to make.

I like to activate my nuts to remove the anti-nutrients but it isn’t essential. I try to do it if l can especially for the almonds but if you are just having a small amount then you can use the raw nuts that you have.

Making the Slice:

Ingredients:

2 cups of raw activated nuts. Use a hard nut such as almonds.

1 1/2 cups raw activated cashews

1 cup of organic coconut oil

3 level tablespoons raw organic honey (Buy the best you can).

2 generous tablespoons Acai Berry Powder (This can be substituted for another Superfood powder or raw cacao).

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This powder is great in smoothies as well.

Method:

Add the almonds to the food processor (chopping blade) and process until it resembles almond meal. Add in the cashews and process. Now add in the Acai Berry Powder, honey and coconut oil (soft, chopped into small pieces or gently melted depending on the weather). I tend to just use the coconut oil hard and chop it into pieces as l like small clumps in the slice. You can also run the jar under some warm water just to soften it a bit rather than heating. Process until well combined and then place the ingredients in a dish generously lined with baking paper and smooth out with a spatula.

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Nicely blended.

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I didn’t use baking paper for this batch and it was hard to get out of the dish.

Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.

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Smaller slices are better.

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Have a piece or two and enjoy.

As this slice has a high healthy fat content it does soften quite quickly when at room temperature and l prefer to eat it straight from the freezer.

 

Lunch box bars

These are delicious lunch box bars that are raw, frozen and highly nutritious. With the help of a food processor these are so quick to make with just a few simple and natural ingredients. This recipe can also be made without a food processor but the mix may not hold together as well and be more like a trail mix. 2015-07-02 12.08.18

 Into the food processor (chopping blade) place: 

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup sesame seeds

1 cup coconut flakes

1 cup chia seeds

1/4 teaspoon sea salt.

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Nicely broken down

Other ingredients:

1 cup organic coconut oil

1/2 cup raw organic honey

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Place your coconut oil in the saucepan. If it is hot weather the oil will already be either soft or a liquid so you won’t need to do this step.

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Gently melt the coconut oil

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Add the oil to the dry ingredients and then add the honey. Mix well. You may need to gently warm the honey but don’t melt on a high heat as this will damage the nutrients. I often just place the jar under warm running water.

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This pan is a good shape and size.

Place the mix into a rectangular baking tray and even out with the back of a spoon. You can line it with baking paper or if you are using a metal tray like this one can just tap the bottom to remove it when frozen. Ensure it is pressed very firmly. I like to cut the mix into bars at this point but you can also do it later when the slab comes out of the freezer. If you do it now then when frozen the pieces just snap apart, whereas later you will slice the slab with a knife.

Place into the freezer for about an hour and then either snap the pieces apart of slice. Return to the freezer and eat as desired. So delicious.

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I cut this batch after they were frozen. Slightly messy but you get to eat the crumbs.

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Nicely cut into bars

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Rustic Sunflower Seed Pizza

Sunflower seeds make a tasty, firm and filling base for this gluten and dairy free pizza. Enjoy a classic favourite with a twist which is a nice sometimes choice to brighten up your meal options when you are eating a restricted diet. 

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A hearty meal.

Ingredients:

2 cups of raw activated sunflower seeds

2 free range eggs

1/2 cup of coconut flour

1/4 teaspoon sea salt and ground black pepper to taste

2 tablespoons olive oil

Herbs (add your favourite herbs for an extra tasty base).

Method:

Place all ingredients in the food processor (chopping blade) and process until the sunflower seeds are broken down to resemble an almond meal type consistency (rustic look).

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The processed mixture

This mix will make three pizzas. The base is very filling and quite dry so it needs a generous layer of moist toppings. Divide the mix into three and roll each pile into a ball.

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Use a rolling pin and your hands to gently roll the mix out. Make the edges neat with the back of a spoon. Ensure the base is well compressed.

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Pre-bake the base in a 180 degree celsius oven until the edges are turning golden. Let cool.

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Place your toppings on the base. I used a lovely spicy mince that was cooked, a large beaten egg and fresh rosemary. You can add more toppings than this as the base can hold them well.

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The cooked pizza.

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Top with rocket and enjoy.

This pizza was very nice cold the next day. It is extremely filling so you don’t need a huge serve. I would add a moist salad to it as well that has a dressing plus avocado as an example.

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Raw Peppermint and Chia Seed Slice.

This is the most amazing raw Paleo treat and my first adventure into the world of peppermint. Imagine the combination of a chunky base, a smooth creamy peppermint flavoured middle and a rich layer of chocolate on top. The combination is decadent yet completely gluten and dairy free. 

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Completely delicious and made from all natural ingredients

A food processor is required for this recipe and if you are super organised you will have soaked you cashews for a few hours in cool water. If not, don’t worry as it just makes the middle section creamier. There are three layers so start at the bottom and just work your way up.

First of all find a suitable pan or baking dish. It can’t be too large or the bottom layer will be very thin. Be guided by how much of the bottom mix you had. I used a smallish square tin and it was perfect. The middle layer is quite high so if you want a smaller middle layer just halve the recipe. Line the tin with baking paper so there is a generous amount above the tin and this is important as when you pour the chocolate layer on top it is very liquid and needs to be held in place.

Bottom Layer

Place into the food processor:

1 cup of raw activated almonds (or similar)

1/2 cup of shredded coconut

2 tablespoons coconut oil (l didn’t melt mine but you could gently do this).

8 medjool dates deseeded.

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Ready to be processed

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Pulse until an even texture is achieved

Place this mix into your pan and press down firmly with the back of a spoon. Make sure the layer is even.

Middle Layer

Into the food processor add:

1 tablespoon black chia seeds

250g raw cashews (soaked or not. It will still work out either way)

1 good sized avocado (skin and seed removed)

1/4 cup shredded coconut

1/2 cup coconut oil

1/2 cup rice malt syrup

1 1/2 ml peppermint oil for a medium flavour or 2 ml for a strong flavour.

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Just real ingredients. I didn’t melt my coconut oil but you could.

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Use peppermint oil made for cooking and not essential oil. This is very important. 

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Mix well until creamy!

Place on top of the bottom layer and spread out evenly.

Top Layer

Into the food processor place:

2 tablespoons of rice malt syrup

2 tablespoons of raw cacao

2 tablespoons of melted coconut oil

1/4 teaspoon vanilla essence

Pinch of sea salt

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Give it a quick mix. Its a bit messy.

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Pour onto the top of the other layers. This is where having enough baking paper is important.

Place into the freezer for several hours. Overnight is best as it is quite thick.

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Getting it out of the tin was a challenge so using a tin with a bit of give worked well as l could move the edges a bit to loosen. I think a ceramic dish would work better though.

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Slice into small pieces and serve some and freeze the rest. It makes an enormous number of portions and great to keep in the freezer as a go to snack. 

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Imagine serving this to your friends or family. They will think you are so clever.

The three layers work together so well and eating a treat that is made of all natural and whole foods is such a joy.

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