Tag Archives: gluten free

Rustic Apple Crumble

October 8, 2015 holisticwellnessforlife Leave a comment

A delicious dessert for those nights when something sweet is needed. Lots of natural flavours and ingredients combined to re-create an old favourite and something of a comfort food.

2014-08-21 20.01.40 - Copy — A sweet and comforting dessert.

#apple #coconut #honey #almond #cinnamon #yum

2014-08-21 18.59.31 — Once you have peeled and sliced the apples this dish takes just a minute to put together.

Ingredients/Method: Everything organic if possible.

Apples: I used four small apples but if they are very large just use two. It really depends on the size of the dish and your family. I peel the apples because of the horrible waxy coating but you could leave the skin on if they are from your own tree as an example. Core and slice the apples and place randomly in a baking dish. I used a smallish oval ceramic dish but most dishes will work well.

Coconut flour: Sprinkle 1 tablespoon over the apples.

Coconut flakes: Add 1 generous tablespoon over the apples.

Cinnamon: From one teaspoon to one tablespoon depending on how much you love cinnamon

Almond meal: Sprinkle 2 tablespoons over the apples (you could rub in the coconut oil here if you want)

Flaked almonds: Sprinkle a generous hand full over the dish. There really isn’t a limit as to how much you can put on as they go a lovely brown colour and add some crunch.

Coconut oil: A generous teaspoon over the entire dish. Just put little bits all over the top and you can use more if you want an extra coconut flavour or you could rub it into the almond meal before you add it.

Honey: Drizzle one teaspoon to one tablespoon of raw organic honey (or similar sweetener) over the whole dish. I would add one teaspoon of the honey but those of you with a sweeter tooth may like more.

2014-08-21 19.13.45 - Copy — Ready for the oven. Just layer all the ingredients on top of each other.

Cooking instructions:

Cover the dish with aluminium foil and placed in a 180 degree pre-heated oven for about 20 minutes. Remove the foil and cooked until the top is golden and looking delicious.

2014-08-21 20.03.45 — I had this plain but you could top it with a healthy ice-cream or fresh fruit.

The serving looks quite small in the photo but it is a sweet dish and l was completely satisfied after eating this. The recipe could easily be adapted by using different fruits such as peach or adding some berries to the apple.

If you have enjoyed this post please share with a friend. You can follow me daily on Instagram at holistic_paleo and don’t forget to have a listen to my new Wellness Podcast.

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froothie 9400 — I make sauces and smoothies mostly in my high speed blender.

Recipes, Wellness

Orange and Poppy Seed Cake

October 8, 2015 holisticwellnessforlife Leave a comment

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.

2014-07-06 14.04.51 — 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.

2014-07-06 09.29.10 — 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

2015-10-08 10.35.23 — 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.

2014-07-06 09.35.40 — Ready for the oven!

2015-10-07 18.20.45 — 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.

2015-10-08 10.36.46 — Look at those golden flaked almonds.

2014-07-06 10.07.50 — A cute cupcake display. Add some orange pieces to compliment the cupcakes.

2014-07-06 11.01.10 — 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.

If you enjoyed this post please share with a friend and don’t forget to tune into my new Wellness Podcast.

I am also now an affiliate for two great products and companies. Have a look and let me know what you think. I have products from both and really love them. Click on the images to find out more.

2015-10-04 14.31.10 — My new Zazan Alkaline water filter system. I just love it.

Recipes, Wellness

Coconut Delight

August 31, 2015 holisticwellnessforlife Leave a comment

A delicious raw and frozen chocolate and coconut treat with the added flavour of Acai Berry Powder. Completely gluten and dairy free and made from just a few simple ingredients.

2015-07-12 13.29.58 — This has added Acai Berry powder but this can be left out if you want the middle to be a white colour.

2015-08-30 11.31.22 — This is how it looks without the Acai Berry powder

Insides:

1 cup shredded coconut

1/2 cup coconut oil (solid)

1 heaped tablespoon Acai Berry Powder (optional)

1/4 cup Rice Malt Syrup (if you use honey just reduce the amount. Sweetness is personal but try half the amount and add more if it isn’t sweet enough for you!).

Place all ingredients in the food processor (chopping blade) and process until smooth.

2015-07-12 13.26.52 — The Acai Berry powder adds a nice burst of colour but leave it out if you want a white mixture.

2015-08-30 10.39.32 — This is how it looks without the Acai Berry powder. I used honey in this batch which is sweeter so just reduce the amount listed in the recipe by up to half.

2015-08-30 10.41.31 — **Creamy white without the Acai Berry powder**

Line your dish/pan with baking paper.

2015-07-12 13.30.18 — Line your dish/pan with baking paper. This is quite a small square pan so l used two strips to line it so the corners were neat.

Use a spatula and put your mix into the dish/pan.

2015-07-12 11.06.54 — Smooth out evenly.

2015-08-30 10.45.24 — I made a double batch here and used a larger pan.

Place in the freezer for about an hour.

Chocolate coating:

1/2 cup coconut oil

2 tablespoons cacao

1/4 cup Rice Malt Syrup (Less if you are using honey)

1/4 cup shredded coconut

Gently melt the coconut oil and when coolish add the other ingredients to it. Stir to make a nice mixture.

2015-07-12 13.28.24 — Everything is ready for the next step.

2015-07-12 13.28.04 — Once the slice is firm, remove it from the freezer and slice with a very sharp knife. The size of the pieces is up to you.

Place a few pieces of slice at a time into the chocolate mix and coat. Quickly pick up with your hands and place on a cooling rack.

2015-07-12 13.29.14 — Just add a few pieces at a time.

2015-07-12 13.29.33 — The chocolate dries very quickly as the slice is cold.

Have a taste test and then place the slice into the freezer in an air tight container. Enjoy this lovely treat.

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Recipes, Wellness

Rustic seed bread

August 29, 2015 holisticwellnessforlife Leave a comment

A crunchy and crumbly gluten and dairy free bread for those times when nothing else will do. Eat it straight out of the oven or keep it in the freezer and lightly grill for a quick meal.

This recipes uses whole sunflower and pumpkin seeds which gives a rustic appearance and texture but if you want a more refined loaf you could process these slightly before mixing. The pepitas are extra crunchy and the small pile left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch.

Ingredients:

3/4 cup Coconut flour

3/4 cup Buckwheat flour

1 cup Almond meal

1/2 cup LSA

1 generous cup of seeds – a mix of whatever you like but l recommend organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 free range eggs

A generous 1/4 cup organic coconut oil gently melted

Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)

Method:

Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base. Mix all of the dry ingredients together except the chia seeds. Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds. Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.

Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden.

camera 2412 — Let it cool for a few minutes in the baking dish

Turn out onto a cooling rack and when cool cut into slices with a serrated knife.

camera 2413 — When you cut the loaf collect the crumbs that fall through the board.

It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best.

camera 2424 — Really crunchy and delicious

The middle bits can be grilled when required to give them some extra crunchiness. You can do this straight from the freezer and then top the bread with your favourite toppings such as avocado and tomato.

2015-08-29 18.33.35 — Served here with avocado, tomato, spinach and a veggie burger.

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Recipes

Banana and cinnamon cake

August 24, 2015 holisticwellnessforlife Leave a comment

Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.

2015-08-23 08.58.05 — Deliciously warm and comforting

Ingredients:

2 ripe banana’s (diced)

2 cups blanched almond meal (this will give a softer cake than regular almond meal)

1/4 cup coconut flour

6 free range eggs (700 g)

1/4 cup raw organic coconut oil

1/4 cup raw organic honey

2 teaspoons organic cinnamon

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)

Raw activated walnuts for the topping

Method:

2015-08-23 17.11.10 — Grease a large loaf tin with coconut oil and line the base with baking paper.

2015-08-23 17.10.23 — Place the diced banana, cinnamon and coconut oil in a saucepan and heat gently. Heat until the mix is a lovely brown colour and smells delicious (approximately 5 minutes). Remove from the heat and add the honey. Mix gently.

Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.

2015-08-23 17.11.28 — Place in a pre-heated 180 degree celsius oven and bake until the top is just firm to push. This will depend on your own oven and it is better not to have the oven overly hot as the edges will burn and the centre of the cake will still be runny.

2015-08-23 17.11.53 — The cake will be a gorgeous golden colour when cooked.

2015-08-23 17.12.10 — Gently remove it from the baking pan and slice.

I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well. Below is the link to my Wellness Podcast. Please leave a review and rating on iTunes. Thankyou.

2015-07-05 19.58.13 — http://www.thewellnessbuzzpodcast.com

Recipes

Vegetable Spaghetti lasagna

August 23, 2015 holisticwellnessforlife Leave a comment

An incredible combination of flavours work together to create a sumptuous healthy dish that is sure to become a family favourite. Vegetable spaghetti slices are used in this recipe which is free of grains (gluten), dairy and nightshades. The filling combines grass fed beef, vegetables and bone broth and the topping has a gorgeous coconut flavour.

2015-08-22 19.36.07 — A touch of rocket adds colour and texture.

2015-08-21 12.29.23 — Purchase a vegetable spaghetti. Just one is needed to make a large lasagna.

The vegetable spaghetti is extremely versatile and it is often baked then used as a vegetable noodle but it can also be used in cooking just like a sweet potato or pumpkin which this recipe demonstrates. It slices very easily with a serrated or clean edge knife and provides a great base for flavoursome ingredients as it doesn’t have a strong flavour itself.

Start with fresh ingredients:

One whole vegetable spaghetti (if unavailable substitute with pumpkin or sweet potato)

1 kg grass fed beef mince (buy the best you can)

1 large onion (any variety-chopped)

2 cups of beef bone broth (ideally home made)

8 brussel sprouts (chopped)

1 handful of fresh flat leaf parsley (chopped)

Sea salt and ground black pepper to taste.

Extra Virgin Olive oil to fry the beef mince

Pumpkin seeds for the top layer

Topping: (use your judgement here and add more or less depending on how you like it).

1 tablespoon coconut flour

2 tablespoons shredded coconut

2 tablespoons coconut oil

Method:

2015-08-23 16.59.07 — Peel the vegetable spaghetti

2015-08-23 16.59.40 — Thinly slice the vegetable and remove the seeds with a spoon.Keep aside while preparing the filling.

2015-08-23 17.00.09 — Brown the mince and onion in a large saucepan with the olive oil. When nicely browned using just a medium to low heat add the chopped brussel sprouts, parsley and seasoning. Finally add the stock and let simmer for about 15 minutes.

Using a largish rectangular baking dish start layering the lasagna. The first layer is the meat filling.

2015-08-23 17.07.25 — Next add a layer of vegetable spaghetti and repeat this three times.

2015-08-23 17.07.50 — The final layer of meat mixture.

2015-08-23 17.08.27 — Ensure the top layer looks nice with the vegetable spaghetti rings overlapping. Drizzle some olive oil on top and sprinkle a few pumpkin seeds across the layer.

Bake in a 180 degree celcius oven until you can see the juices bubbling and the top layer is starting to brown. At this point remove the dish from the oven and sprinkle on the flour and shredded coconut. Add small blobs of coconut oil over the top which will melt and create a gorgeous flavour.

2015-08-23 17.09.03 — When you have added the extra ingredients to the top layer return the dish to the oven for about ten more minutes.

2015-08-23 17.09.41 — Remove from the oven and let sit for a few minutes before serving.

2015-08-22 19.20.56 — This is a very economical dish that will last several nights if you are feeding a few people. It can be frozen into individual serves and can be plated up with a nice salad or colourful vegetables.

: Served here with a colourful salad.

Recipes

Perfect Pancakes

July 26, 2015 holisticwellnessforlife Leave a comment

Start your day with a delicious flavoursome pancake which is gluten, dairy and processed sugar free. Make a batch of mix up for the week and enjoy a breakfast which is quick to prepare, colourful and very tasty. Easily adapt this recipe to suit your own tastes and to provide variation to your diet.

2015-07-22 08.18.13 — Top the pancake with your favourite fruit, seeds, nuts, coconut flakes and some maple syrup.

2015-06-15 07.59.46 — This pancake features seasonal mandarin with cinnamon.

2014-07-27 08.21.14 — Some lovely kiwi fruit and banana add an interesting element to this pancake.

2014-07-30 08.02.28 — Pureed raspberries with banana, seeds, nuts and maple syrup

Basic Recipe: This is the basic recipe that you can make at the start of the week.

1 cup coconut flour

1/2 cup buckwheat flour

2 free ranges eggs

Filtered water (enough to make a moist dough)

Additions to the basic recipe: Add different flavours to your mix by adding grated beetroot, grated sweet potato, grated carrot, cinnamon, chia seeds, apple, flaked almonds or coconut flakes as examples.

Method: This is a small pancake so once you have made your dough you just need to an amount to form a small ball which you can then flatten in your hands before placing into a pan with some oil. I usually use olive oil or coconut oil. Just a small amount. Gently cook until golden then flip over. A guide to the size of the pancake is to make it just bigger than an egg ring when flat and then the toppings fill out the meal.

Toppings: This is where you give your pancake a personality by adding fruit, nuts, seeds, coconut flakes and a natural sugar. I activate my nuts and seeds and keep them in tubs in the fridge and freezer so they are always on hand. This part of the meal preparation takes just a few minutes. I like to use either organic maple syrup or organic raw honey. They have a different flavour but ensure it is just a teaspoon. Such a quick meal to make and you can really make it look pretty and impress everyone with your skills. My new podcast has just launched and l would love you to subscribe and leave me a rating/review.

2015-08-29 10.44.46 — A magnificent beetroot and coconut pancake topped with seasonal mandarin.

1500 photo — A magnificent beetroot and coconut pancake topped with seasonal mandarin.

You can subscribe through Stitcher and iTunes. Support your wellbeing today and listen as you drive, cook or exercise. I have also become an affiliate for Froothie and you can buy the latest range by clicking on the link below. I have the Optimum 9400 High Speed blender and really love it. I use it to make smoothies and sauces mostly. It is very powerful and handles ice really well. You can also follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life, Primal Living Melbourne or Gluten Free Central.

Recipes, Wellness

Roasted Vegetable Puree (to spice up your meals)

July 9, 2015 holisticwellnessforlife Leave a comment

Add an amazing sweetness to your meals with a roasted vegetable puree. So easy to make and a wonderful natural whole food addition to your real food diet. Gluten, dairy and sugar free with different flavour options including beetroot, sweet potato and pumpkin.

2015-07-08 20.39.13 — Served here with a beautiful turkey burger, pan fried egg and salad.

Create this sauce very quickly using a roasted vegetable, a home made stock, seasonings and herbs with the aid of your high speed blender.

2015-07-08 19.02.31 — Roasted Sweet Potato

Once you have your freshly roasted vegetable just place it in the food processor with enough home made stock to make a smooth sauce. Add in your seasonings such as pink rock salt and black pepper and then some herbs if you like such as flat leaf parsley or spring onion green tops.

2015-07-08 19.04.44 — A sweet potato puree next to a chicken broth.

Serve on you favourite meal.

2015-05-25 18.36.15 — Beetroot Vegetable Puree with grass fed beef, sweet potato noodles and rocket.

2015-05-25 18.27.08 — You can pour it into a nice jug to have on the table and use the leftovers the next day.

2015-05-24 19.50.59 — Pumpkin, chicken stock, parsley and seasonings made this a wonderful choice.

2015-07-09 12.57.42 — A cold lunch with a warm sweet potato sauce.

This is a very simple recipe but one that will brighten up your whole food meals. The colours are incredible with the natural sweetness of root vegetables.

Please share with a friend and l would love you to subscribe to my new podcast which has launched: Please leave a review and a rating as that will help me out.

Recipes

Lunch box bars

July 7, 2015 holisticwellnessforlife Leave a comment

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.

2015-06-23 16.07.56 — Nicely broken down

Other ingredients:

1 cup organic coconut oil

1/2 cup raw organic honey

2015-06-23 16.09.00 — 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.

2015-06-23 16.11.24 — Gently melt the coconut oil

2015-07-02 11.17.45 — 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.

2015-06-23 16.17.00 — 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.

2015-07-02 11.25.41 — I cut this batch after they were frozen. Slightly messy but you get to eat the crumbs.

2015-07-02 11.26.42 — Nicely cut into bars

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Recipes

Raw organic blueberry and coconut tart

July 2, 2015 holisticwellnessforlife Leave a comment

This is the most delightful raw tart with an extraordinary colour from the organic blueberries. Completely gluten, dairy and processed sugar free and so simple to make with the aid of your trusty food processor. Keep it in the freezer for those unexpected guests or just to have a slice as the need arises.

2015-07-01 16.52.12 — #decadent #rich #creamy #musthave

You need a baking tin with a base that is separate to the edging for this tart so that you can take off the edges, cut the tart and leave it on the base to store. Grease well with coconut oil. I use one with a decorative edge so it gives the tart a nice look.

2015-07-01 12.45.18 — Organic blueberries are a must and worth the extra expense. This is one product where buying organic makes sense due to possible contamination.

Base:

In the food processor (chopping blade) place 1 cut of raw activated almonds (or similar), 1 cup of shredded coconut and 8 medjool dates (seeds removed). Process well then place into the greased dish and press down firmly with the back of a spoon.

2015-07-01 13.24.23 — A firm base is required.

Filling:

Into the food processor (chopping blade) place:

1 ripe avocado (large)

1 cup of organic blueberries (organic is a must due to possible contamination)

1 cup of raw activated cashews

2 teaspoons of raw honey (More nutrients than regular honey and a lower GI)

1/2 cup shredded coconut

1 teaspoon cinnamon

4 medjool dates (seeds removed)

2015-07-01 13.21.37 — Ready to be mixed.

2015-07-01 16.48.55 — Process well and watch the colour develop. Mix until smooth.

2015-07-01 16.49.25 — Pile it on top of the base and smooth out evenly with a spatula. Place in the freezer to set for a few hours.

2015-07-01 18.41.54 — Slice it into pieces and keep in a container so you can quickly grab a piece or keep the whole tart in the freezer for those emergency situations. Decorate with your favourite berries and coconut flakes.

My new Wellness podcast has launched this week. You can subscribe to it on iTunes on your iPad or iPhone by downloading the Podcast App. I would love your support and leaving me a 5 star rating if you like the show will help me to climb the charts.

https://itunes.apple.com/au/podcast/thewellnessbuzzpodcasts-podcast/id1013658205

You can also listen on my new Website at http://www.thewellnessbuzzpodcast.com

You can also follow me on Instagram at holistic_paleo and l now have a new Facebook page called Gluten Free Central.

Recipes

Rustic Sunflower Seed Pizza

July 2, 2015 holisticwellnessforlife Leave a comment

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.

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).

2015-07-01 16.53.30 — 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.

2015-07-01 16.53.13 — 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.

2015-07-01 16.52.49 — Pre-bake the base in a 180 degree celsius oven until the edges are turning golden. Let cool.

2015-07-01 18.08.11 — 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.

2015-07-01 18.30.03 — 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.

I have just launched my new Wellness podcast on iTunes. You can subscribe on your iPhone or iPad by downloading the Podcast App. Please leave me a 5 star rating if you enjoy the show as this will help me to climb the charts.

https://itunes.apple.com/au/podcast/thewellnessbuzzpodcasts-podcast/id1013658205

You can also listen to the show on my new website at http://www.thewellnessbuzzpodcast.com

Recipes

Chunky Beetroot and Kale puree

June 20, 2015 holisticwellnessforlife Leave a comment

Roasted beetroot and kale are combined to create a magnificent dish which will add colour and flavour to your meals. There is a delicious sweetness provided by the beetroot and a powerful selection of ingredients to add nutrition to your meals.

2015-06-18 18.56.10 — What a stunning colour! Pick a beetroot that is hard and firm. This is a sign of freshness.

2015-06-16 16.20.06 — This is curly kale but you can use Tuscan kale as well.

The most important aspect of any dish is fresh ingredients. This dish requires fresh kale (any variety), a large whole beetroot, 1/4 cup home made stock, 1/2 a red onion, pink rock salt and black pepper (to taste).

2015-06-18 17.12.28 — A really good looking beetroot.

Chop the ends off the beetroot and peel or wash well. Chop into smallish pieces and roast with some olive oil until soft.

Kale needs to be organic if possible and washed very well as it is mentioned on the Environmental Working group’s 2015 list of vegetables high in pesticide contamination. I can understand why it is sprayed as the cabbage moths are very damaging to the crops, but it is better to have kale with a few holes in it than to be looking perfect.

2015-06-16 16.24.09 — Soaking in filtered water and vinegar. Rinse well.

Place the roasted beetroot in the food processor when just out of the oven and then the rest of the ingredients as the heat will steam them. Process until not quite a puree. Chunky is good. Serve asap with your meal.

2015-06-18 18.54.37 — With lettuce wraps and spicy beef strips.

2015-06-19 19.05.49 — An alternative version of the lettuce wraps meal but this time with added pan fried brussel sprouts.

So simple but a side dish that can be used over several days. It re-heats well in a saucepan and is a colour sensation which will excite your taste buds.

You can follow me daily on Instagram at holistic_paleo! See what l cook and eat everyday. You can also book a consultation with me online or in person.

Holistic Wellness for Life

Tag Archives: gluten free

Rustic Apple Crumble

A delicious dessert for those nights when something sweet is needed. Lots of natural flavours and ingredients combined to re-create an old favourite and something of a comfort food.

#apple #coconut #honey #almond #cinnamon #yum

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.

Coconut Delight

A delicious raw and frozen chocolate and coconut treat with the added flavour of Acai Berry Powder. Completely gluten and dairy free and made from just a few simple ingredients.

Rustic seed bread

A crunchy and crumbly gluten and dairy free bread for those times when nothing else will do. Eat it straight out of the oven or keep it in the freezer and lightly grill for a quick meal.

Banana and cinnamon cake

Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.

Vegetable Spaghetti lasagna

Perfect Pancakes

Start your day with a delicious flavoursome pancake which is gluten, dairy and processed sugar free. Make a batch of mix up for the week and enjoy a breakfast which is quick to prepare, colourful and very tasty. Easily adapt this recipe to suit your own tastes and to provide variation to your diet.

Roasted Vegetable Puree (to spice up your meals)

Lunch box bars

Into the food processor (chopping blade) place:

Raw organic blueberry and coconut tart

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.

Chunky Beetroot and Kale puree

Roasted beetroot and kale are combined to create a magnificent dish which will add colour and flavour to your meals. There is a delicious sweetness provided by the beetroot and a powerful selection of ingredients to add nutrition to your meals.

Live & eat mindfully. Gluten & dairy free recipes.