Tag Archives: Cooking

Orange and Poppy Seed Cake

A lovely moist cake which uses whole oranges to give a beautiful flavour and texture. Low in added sugar with the use of Stevia and a small amount of Rice Malt Syrup and the natural sweetness of fresh oranges. A gorgeous cake for a celebration and very easy to make.

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A moist and lovely cake-gluten free/dairy free

This recipe can be used to make cupcakes or one whole cake. To make this cake all of the wet ingredients plus a few extras are mixed together and the dry ones in a separate bowl.

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The wet ingredients plus the poppy seeds

Ingredients:

Place these ingredients into one bowl and mix together.

2 whole Navel oranges chopped and blended-skin left on (Navel oranges are so sweet. Just chop them into smallish pieces and place into the blender until a smooth consistency).

3/4 cup filtered water

4 free range eggs

1/2 cup Stevia granules or the equivalent (There are lots on the market. If you use a very concentrated one then add less water to compensate as this recipe is based on adding half a cup of dry ingredient to the mix)

1/2 cup organic coconut oil gently melted

1/3 cup poppy seeds (more or less depending on your preference)

1/3 cup rice malt syrup

1/2 teaspoon organic vanilla essence

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Alternatively place all of the above ingredients in the blender and process. Quick and simple.

In another bowl mix:

2 cups almond meal

1/2 cup coconut flour

1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)

Add the wet ingredients to the dry ones and mix gently. If making a cake pour the mixture into a greased and lined cake tin. Bake in a 180 degree celsius oven until firm to touch. If making cupcakes place spoonfuls into patty pans as below and keep an eye on them in the oven as the cake will take quite a lot longer to cook than the cup cakes.

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Ready for the oven!

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I added flaked almonds onto the top of this cake for a nice texture.

Let the cake cool in the tin for a few minutes and then place on a cake cooling rack.

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Look at those golden flaked almonds.

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A cute cupcake display. Add some orange pieces to compliment the cupcakes.

 

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Drizzle the cake with fresh orange juice and freshly sliced Navel orange.

This is a delightful cake with a lovely flavour. Stevia can have a bitter after taste and can take some getting used to. The deal breaker is a lower sugar content for the unusual after taste and this is something that you either like or you don’t. As a now and again treat l don’t mind the Stevia and in this cake the orange flavour dominates and it is a wonderful treat for those of us living on restricted diets.

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Chicken and vegetable cauliflower rice

A budget friendly, nutritious and easy to prepare meal. I used a whole cauliflower for this recipe and was amazed at the plentiful quantity it made. Cauliflower rice is a great alternative to real rice, and you will be amazed at how similar it looks and tastes. 

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Enough to feed the whole family.

Ensure that you use fresh ingredients. You can use your favourite vegetables but l used mostly greens in this one such as bok choy, celery, broccoli, spring onion tops and snow peas, plus some carrot and bean sprouts.

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A beautiful fresh cauliflower.

This is a dish that can be pre-prepared early in the day so that at dinner time it will take a very short time to cook. It is a matter of processing the cauliflower, washing and chopping all of the vegetables and dicing the chicken. This can all then be kept in separate bowls or containers in the fridge until required.

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Preparation is the key! One whole cauliflower, 2 free range chicken breasts and your favourite vegetables.

My favourite way to make cauliflower rice is to cut the fresh cauliflower into smallish pieces and then blend it in the food processor. This takes about 10 seconds to turn into cauliflower rice. You don’t want it in the food processor too long or it will be a pulp and wont cook nicely.

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Wash the raw cauliflower and cut it into pieces that will fit into the food processor.

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Process the cauliflower until it resembles rice and is an even consistency.

Steps:

I used a largish fry pan which l pre-heated on a low temperature and added some olive oil. You know the pan is too hot if the oil is smoking. High heats will damage the oil so go gently with the heat.

Add the diced chicken to the pan and lightly brown. Next add the cauliflower rice and let it cook for a few minutes, followed by the vegetables and any spices you are using. I just used pink rock salt and ground black pepper, but l have in the past added fresh garlic, ginger and lots of spices such as tumeric, cumin, paprika and cinnamon. You can also add some sauces such as a fish sauce or Tamari, but l have been having food intolerance reactions to a lot of spices at present so kept this dish plain. The cauliflower rice often changes colour depending on the spices or vegetables you use and can look so stunning.  Don’t over cook the vegetables or rice to retain the nutrients. I put mine on a nice large platter to serve and it looked wonderful.

You can take this to work the next day for lunch to have cold and use different meats, or just have it as a side dish. A very fresh and clean cauliflower is essential to the success of this dish and it is so light and healthy that it is a great meal to have at night when you don’t want to overload your digestive system.

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Paleo grass fed beef ribs

Falling off the bone with a delectable stickiness and sweet flavour. These ribs are all natural, healthy and a family favourite.

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Sticky, tasty and nutritious!

The main ingredient is the grass fed beef ribs. It is important to use the best meat possible and this will involve searching your area for a butcher who sells locally grown grass fed meat.

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Wash your ribs in filtered water in preparation for cooking.

Make a marinade using a tablespoon each of coconut oil, coconut sugar and honey. Place in a saucepan and heat gently on the stove.

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Melt the marinade ingredients gently on the stove.

Place the ribs in a bowl and mix the marinade through so they are all coated.

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Coated and ready for baking

Place the ribs into a baking tray. Season with pink rock salt and black pepper.

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I used a metal tray and didn’t use baking paper.

Cover with aluminium foil and bake in a pre-heated 180 degree celsius oven for approximately 2 hours.

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There will be a lovely aroma in your home as these ribs cook.

Serve the ribs with your favourite vegetables or salad.

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Ribs with roasted swede, sweet potato, carrot and beetroot.

The longer you cook these ribs the more tender and tasty they become. The marinade is a feature and the cooking time allows for a wonderful stickiness to develop using all natural ingredients.

You can follow me daily on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life. For people in Melbourne l have started a local group for those following the Paleo/Primal lifestyle. It is called Primal BluePrint Bayside Melbourne. Anyone can like the page which is where l will share articles and information rather than recipes. 

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Fritatta with chicken and greens

Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast. 

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A wonderful breakfast

If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.

Ingredients:

6 free range eggs

1/2 cup home made chicken stock

Pink rock salt and black pepper (season to taste)

1 large leaf of silverbeet and spinach (or whatever you have)

A handful of fresh flat leaf parsley

1/2 a cooked chicken breast

1 piece of spring onion green tops chopped finely

1 handful of activated pumpkin seeds

Coconut oil to grease the dish

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Grease your dish well with coconut oil, then add the eggs, chicken stock and seasoning.

Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.

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Sprinkle the pumpkin seeds over the top.

Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.

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I served the egg bake with avocado and tomato.

You can vary the dish by adding different vegetables and meats. The options are endless.

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This is another fritatta l made which is meat free but has the addition of tomatoes both for colour and flavour.

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Creamy broccoli soup

A hearty soup with loads of personality!

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A delightfully flavoursome and creamy soup.

When l told my family we were having broccoli soup for dinner they did not look happy. There fears melted away when they took their first sip of this lovely filling soup. Healthy vegetables are combined with a nutritious stock to create a comforting and mild flavoured soup.

Ingredients:

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The vegetables are washed and chopped and are in the saucepan with macadamia oil, pink rock salt and black pepper.

2 long sticks of celery

1 head of broccoli

1 good sized brown onion

1 medium sized red sweet potato (white flesh)

pink rock salt and black pepper (season to taste)

2 generous cups of home made chicken stock (recipe on website)

Wash and chop all of the vegetables and place in a saucepan. Coat the vegetables with a small amount of your favourite oil (I used macadamia oil), and a small amount of seasoning depending on your tastes. Brown the veggies on low heat until just soft. At this stage add the chicken stock and let simmer for at least an hour.

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All the vegetables are breaking down

When the vegetables have softened and are breaking apart, take the pot off the stove and blend the mix with a hand mixer until smooth. Place back on the stove and let cook for another good 30 minutes then serve. If you don’t have a hand mixer you could let it cool and then place in a blender before placing back on the stove.

I roasted a chicken while the soup was cooking and served this with the soup. This added protein to the dish and made it a hearty meal. The addition of the snow pea sprouts was a lovely garnish, both for its refreshing flavour and bright green colour.

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A very creamy soup with a subtle flavour combination

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Mini quiche: A meal or a snack!

Bake a batch of mini quiche and discover how delicious they are! Fantastic for the whole family.

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A small quiche can be part of a meal or a great snack.

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.

Broccoli quiche:

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.

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These muffins are poured directly into the pan. Ensure you grease it well.

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Nice and golden,. Use a knife to cut around the edges and gently pull out.

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.

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These simple egg and bacon snacks are so easy to make and the bacon makes them easy to lift out of the pan.

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Cook until the eggs are just cooked

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Fantastic served with vegetables

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.

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Small broccoli quiche with a beetroot spiral salad, sweet potato chips and bacon. Quite a combination.

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Home made chicken stock

Home made stock is so handy and can be used as a base in dishes such as soups, casseroles, sauces or as a broth. It is extremely nutritious and adds a lovely flavour to your cooking. 

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A clear and beautiful stock.

When l had a colonoscopy recently l strained it through a muslin cloth and had it before the procedure and it helped me get through the fasting period.

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Here it is as a broth with garlic and parsley.

It freezes very well and if you put it in lots of small containers is easy to add to your favourite dishes. Alternatively freeze it in a couple of larger containers and use it as a base for a soup or casserole.

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A lovely vegetable soup.

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Apricot chicken (The recipe is in the main meal section)

To make the stock start off with a good quality organic or free range chicken which you can cook using your favourite method. I usually roast mine and have a meal or two with it then use the leftover bones, meat and skin to make the stock.

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A delicious roasted chicken

Place the chicken carcass, left over meat and skin in a large stainless steel pot and cover with cold filtered water.

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Put all the leftovers in the pot and cover with filtered water. Don’t use tap water if you can avoid it.

Add the following to the pot:

1 onion or spring onion chopped up

2 or 3 celery sticks chopped into a few pieces

2 medium sized carrots chopped up

Several bay leaves

A small dash of organic apple cider vinegar

A few black peppercorns

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Everything is in the pot now.

Put the lid on and bring to the boil. Let the pot simmer most of the day and overnight if you can. When it has cooled slightly strain into a large pot or bowl.

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This part is a bit tricky.

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It is so golden and looks delicious.

Carefully pour into the storage containers. I usually freeze most of it and keep a small amount in the fridge for use during the week.

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This size is handy to add to smaller meals

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This size container is good as a base for a soup or casserole.

Some of the stock can be used straight away to make a delicious soup.

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Vegetables prepared for the soup

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Cooking nicely and the smell in the house will be lovely.

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A delicious home made soup.

Do yourself a favour and make your own stock. It is very quick to make and the taste is sensational.

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at holistic_paleo.