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
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)
Pasata sauce (one large jar)
Fresh or powdered garlic
Sea salt and black pepper
Oregano or other herbs (fresh or dried)
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.
A zesty dressing to add to your fresh and colourful salads. Quick to make using healthy 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)
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.
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.
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:
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).
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.
Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.
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.
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.
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.
1 cup organic coconut oil
1/2 cup raw organic honey
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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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.
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).
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).
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.
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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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.
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.
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.
Place this mix into your pan and press down firmly with the back of a spoon. Make sure the layer is even.
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.
Place on top of the bottom layer and spread out evenly.
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
Place into the freezer for several hours. Overnight is best as it is quite thick.
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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Combine the gorgeous flavour of sweet potato with warming spices and you have a delicious slice that is a taste sensation, especially if you eat it warm. Who would have thought that sweet potato would be so delicious in baked goods!
1 medium sized sweet potato peeled, steamed, mashed and cooled (about 2 cups when mashed)
1 dessert spoon of granulated stevia or the equivalent of pure stevia.
1/2 a cup of organic honey
¼ cup organic coconut oil
2 free range eggs (beaten)
1 cup of coconut flour (squash the lumps)
2 teaspoons cinnamon
¼ teaspoon ground ginger
¼ teaspoon all spice
½ teaspoon organic vanilla essence
2 teaspoons baking powder (gluten free).
Pre-heat a fan forced oven to approximately 160 degrees celsius or a bit higher depending on your oven. Grease a slice tray with organic coconut oil. I used a glass dish and that worked well. Line the base with baking paper. Gently mix all of the ingredients together with a spatula ensuring everything is evenly distributed.
Place in the oven and cook until golden on top and just coming away from the edge of the baking dish.
Place the cooling rack on top of the slice and with a t-towel so you don’t burn your hands flip the cooling rack and slice tray up-side down so that the slice is out of the dish and on the tray. You can then use a second cooling rack to turn the slice over to the right side.
When the slice has cooled cut into small pieces and display on a nice plate.
You can wrap each piece individually with cling wrap and place in the freezer and then pop into your lunch box. This would be delicious as a dessert and eaten warm is really mouth watering. I have even eaten this slice straight from the freezer as it is also delicious frozen with a completely different texture.
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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.
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).
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.
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.
The cracker mix should be able to be broken easily into pieces and used with your favourite meal, as a snack or frozen.
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.
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Live & eat mindfully. Gluten & dairy free recipes.