It is so much fun to just grab a healthy treat from the freezer knowing exactly what is in it and that it is going to taste excellent and be sustaining. These little balls are packed full of healthy fats from the nuts, coconut oil & chia seeds. Whip up a batch right now!
A tangy lemon treat.
Ingredients:
2 cups of activated nuts (I used almonds)
1 cup of activated raw cashews
1 tablespoon chia seeds
Juice and zest of one lemon
1/2 cup coconut oil
1 cup shredded coconut
1/3 cup rice malt syrup
Method:
Place all ingredients in the food processor.
All healthy and natural
Blitz until well combined and the nuts are broken down.
Have a taste now.
Roll into small balls using your hands.
This recipe makes approximately 20 balls.
These will go quite firm in the fridge if you are eating them within a day or two. Otherwise keep them in the freezer and eat them frozen or let them sit for a bit until they soften. Have one or two as a snack and enjoy.
These can be made in around 5 minutes. Vary the nuts and add different flavours that suit your tastes.
If you have enjoyed this post please share it with a friend. You can now register for my Paleo Nutrition and Primal Living Course or Paleo Weightloss Group. Both of these start in July and the details are on my website. You can also follow me daily on Instagram at holistic_paleo or on Facebook at Primal Living Melbourne or Holistic Wellness For Life.
Vegetable spaghetti is a versatile, flavoursome and low carbohydrate food and in this recipe it is used as the main ingredient in the base of this delightful pizza. Gluten and dairy free, Paleo friendly, colourful and tasty. A meal to satisfy those who have been missing this traditional favourite.
Paleo friendly and delicious.
If you are avoiding nightshades then leave the tomato paste off and use olive oil as the topping, leave off the capsicum and drizzle an egg over the top.
Ingredients: Base
1 whole baked Vegetable Spaghetti
1 cup of raw activated pumpkin seeds
1/2 red onion
1 tablespoon coconut oil
2 tablespoons coconut flour
Pink rock salt and black pepper
Method: Base
Cut the vegetable spaghetti lengthways in half using a serrated knife.Clean out the seeds and pulp with a spoon.Drizzle with olive oil and sprinkle with pink rock salt and black pepper.Bake in a 180 Degree Celsius oven until golden and soft.Scrape out the vegetable spaghetti with a fork.Place in a sieve and squeeze the excess moisture out.Place all of the base ingredients in the food processor with the vegetable spaghetti.The mixture now looks like a dough.Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture.Bake the base in a 180 Degree Celsius oven for 10 minutes.Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base.Colourful and delicious. A family favourite and no-one will guess what the base is made from.
When the pizza is cooked remove from the oven and slice using a pizza slicer. It will smell delicious. Serve on its own or with your favourite meat. You will be able to carefully pick this pizza up with your hand but l would eat it with a knife and fork.
Enjoy this delicious version of a gluten and dairy free pizza made with all natural ingredients.
You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.
I hope your Paleo journey is going well well. I consult online and in person if you would love some support. Visit my website for details.
If you have enjoyed this post please share it with a friend. Healthy eating is contagious!
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.
A most delicious meal.
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).
Pour the seeds into the water and give a stir.A double batch in the making
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.
Pour the mixture onto a baking tray covered with a generous piece of baking paper. Smooth out with the back of a spoon until it is even and most of the tray is covered.
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.
One huge cracker. Now break it into usable pieces.
The cracker mix should be able to be broken easily into pieces and used with your favourite meal, as a snack or frozen.
A delicious and versatile cracker.
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.
You can follow me daily on Instagram or on Facebook at Holistic Wellness For Life or Primal Living Melbourne
This is a handy gluten and dairy free cracker with a lovely flavour of rosemary and sea salt. They are softer than a regular cracker but are a good base for your favourite toppings and can be kept in the freezer and used as required.
Place your favourite toppings on or serve them plain.
Ingredients:
1 cup of organic sesame seeds
1 cup of organic pumpkin seeds
1 cup of organic sunflower seeds
1 generous tablespoon organic coconut oil
1 generous tablespoon raw organic honey
1 heaped tablespoon fresh rosemary
1/2 teaspoon sea salt
1 cup filtered water
Place all of the ingredients into the food processor and blend until smooth.
Ready to be mixed A smooth paste like mixture
Spoon the mix into a tray (mine was 24cm x 34cm) generously lined with baking paper so it hangs over the edges and spread out smoothly with a spatula until even across the pan.
Make sure the mix is even and there isn’t a glut of mix in the middle.
The mixture should be about 1/2 cm thick across the tray. Bake in a 180 degree celsius oven until turning golden around the edges.
Just golden around the edges
Remove from the oven and carefully lift the mix onto a flat surface by grabbing the edges of the baking paper. Cut into slices using a pizza cutter or something similar.
Small even sized squares are best.
Lift back onto the tray and return to the oven and bake until golden.
The ones in the middle will not be as golden as the outer ones. You can cook them a bit more separately if you want them all a similar colour.
Let cool in the tray and then carefully remove with a spatula and place on the cooling rack.
Tasting one at this point is a good idea.
You can eat these bars fresh or place in the freezer to use later on.
Freezing them to use later on.Top with your favourite ingredients for a meal or snack.
When l use these crackers from the freezer l quickly place them under the grill and they are ready to be used. You can eat them plain but l prefer to use them as a base for toppings which will increase the nutritional content.
You can also follow me on Instagram at holistic_paleo or Facebook on Primal Living Melbourne or Holistic Wellness For Life
This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture with added sweetness from Pure Stevia Powder and Rice Malt Syrup.
A small piece is plenty of this sweet delight.
This recipe makes 1 large cake which could easily be split into two smaller loaf tins so that some of it could be frozen and eaten at a later date. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
Wet ingredientsDry ingredients
This cake also uses pure Stevia powder which is quite strong and as each person has a preference for sweet, sweeter or not so sweet some tweeking may be required. This version is quite a sweet cake so if you may wish to cut the Stevia down.
Just a tiny amount adds a lot of sweetness.
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
The equivalent of 1/2 cup of pure stevia. This is equivalent to 24 teaspoons of sugar so l added 24 tiny scoops of the Stevia Powder using the enclosed scooper. If using Stevia granules (Natvia) then add half a cup but be guided by the instructions on your pack.
1/2 cup organic coconut oil gently melted
1/3 cup black chia seeds
1/3 cup rice malt syrup
1/2 teaspoon organic vanilla essence
In another bowl mix:
2 cups blanched almond meal
1/2 cup coconut flour
1/2 teaspoon Bicarbonate Soda (Bob’s Red Mill)
Add the dry ingredients to the wet and mix gently. Pour the mix into a greased and lined cake tin.
Ready for the oven
Bake in a 180 degree celsius oven until firm to touch and looking golden on the edges. Let the cake cool in the tin.
Cooling in the tin.
Cut around the edge with a knife to separate it from the tin and gently turn onto a cooling rack. Be careful as this is a very soft and moist cake. An option here if you are eating it immediately is to drizzle the cake with some freshly squeezed orange juice and top it with sliced orange.
Really delicious when eaten freshly made.
This cake would make a lovely dessert or an afternoon treat. Just a small piece though as most of your diet should be from whole foods.
You can follow me daily on Instagram at holistic_paleo or on Facebook at Primal Living Melbourne or Holistic Wellness For Life.
A delicious and healthy grass fed beef casserole with a spicy sweetness using all natural ingredients. Gluten & dairy free, Paleo friendly and a family favourite. Serve it along side your favourite vegetables or on a bed of cauliflower rice or baked sweet potato noodles.
Served with coconut vegetable spaghetti and red cabbage cauliflower.
Ingredients:
1kg or approximately 6 pieces of gravy beef/oyster blade steak diced
The centrepiece of this dish is quality grass fed beef.
2 small onions or 1 large diced
1 tablespoon organic tomato paste
2 tablespoons coconut flour
1 generous tablespoon coconut oil
Spices: You can use a curry powder if you can tolerate the ingredients but l used ½ a teaspoon each of dried ginger, turmeric, cumin, cinnamon and a pinch of paprika.
Pink sea salt and black pepper
½ cup shredded coconut
2 cups stock (homemade if possible)
Squeeze of lemon or lime juice. (A whole small one if possible).
1 medium sized ripe banana diced
1 granny smith apple with the skin removed-diced.
This is the natural sweetness in the dish.
Method:
Place all ingredients into the pot except the stock, fruit and citrus juice. Cook on a medium heat and stir frequently for several minutes to let the meat brown and the flavours develop.
Let this cook on a low heat for several minutes to let the flavours develop.
Add the remaining ingredients and stir.
Now let this simmer for at least six hours, longer if possible and enjoy the aroma.
Simmer for at least six hours or even all day on a low heat or use the slow cooker by browning the ingredients first and then placing them into the slow cooker with the stock, fruit and citrus juice.
A rich and beautiful colour. Served here with baked sweet potato noodles, red cabbage coleslaw and steamed cauliflower.
You can follow me daily on Facebook at Primal Living Melbourne or Holistic Wellness For Life. For a quicker way to keep in touch follow me on Instagram at holistic_paleo
The Perfect Paleo bread seems to be on everyone’s to do list these days. This is a delicious gluten and dairy free bread where pumpkin seeds form the bulk of the loaf. The green colour is enticing and it holds together well when sliced. I have tested the recipe several times and am very happy with the result. I hope you enjoy it!
A delightful gluten and dairy free bread.
I can imagine myself topping this with something delicious like avocado and tomato, or if you eat dairy some good quality grass fed butter. Following a Primal lifestyle l eat Wholefoods such as meat, vegetables, eggs, fruit, nuts, seeds and healthy oils. This bread is actually composed of some of those wholefoods or products made from wholefoods such as coconut flour. It is extremely easy to make with the most important part being to let the loaf cool in the pan.
A food processor is required for this recipe as the Pumpkin seeds need to be processed and this is difficult to do any other way. I have used activated seeds and l would advise you to use them to decrease the anti-nutrient content of the loaf.
Ingredients:
2 1/2 cups of Pumpkin seeds (activated)
1/3 cup melted coconut oil
4 eggs (Free range, Organic or local pasture raised)
1/3 cup Coconut Flour
1/4 Cup Rice Malt Syrup
1/2 teaspoon Bicarb Soda (Bobs Red Mill)
1/2 teaspoon Cinnamon
1/2 teaspoon Pink Rock Salt (or Sea Salt)
1/4 Cup Sunflower Seeds (activated) plus extra for the top.
Grease your loaf tin with coconut oil and line the base with baking paper. This tin is smaller than a regular loaf baking dish so the loaf is quite compact.
Method:
Place all ingredients into the food processor except the coconut oil and sunflower seeds. Process until well combined and the pumpkin seeds are quite small and broken.The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.Mix gently until well combined. The mix will look nice and moist.Spoon the mixture into the baking dish and smooth the top with the spatula.Sprinkle extra sunflower seeds over the top and ensure good coverage. You could use pumpkin seeds as an alternative or a mix of both would be fun.Bake in a pre-heated 180 Degree Celsius oven until golden and firm. Each oven will be different and if your oven is hot then lower the temperature. My bread split slightly on the top and this was a good sign it was done.
Remove the bread from the oven and let cool in the pan until almost cool. With a knife cut around the edge of the bread to loosen it.
Carefully turn the bread onto a cooling rack.Flip the bread over and cut a slice off. The end pieces are the best!I hope you enjoy this bread. You could add some different spices to the mixture to change the flavour.
I advise slicing the bread into single serves and storing them in the freezer to use as required, although it would keep several days out of the freezer. This bread could also be taken to work as a snack on its own or you could take the toppings with you. It could be placed under the grill and heated also.
You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne.
Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.
Chocolate and cherries. A wonderful combination.
The mousse can also be used as part of a fancy dessert such as below where it is on top of a chocolate tart (see recipe in dessert section) and topped with a chocolate ball (see recipe section). The strawberries add so much colour to the dish and l topped it all with some finely sliced Loving Earth Organic Raw Chocolate.
Strawberries and chocolate. What a combination!
In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
Chocolate and berry pancake.
This mouse will last a few days and is better after it has set in the fridge and even better the next day, although a taste as soon as it is made is definitely advised as it is so delicious!
The ingredients for the mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (approximately 1 generous tablespoon)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I usually can’t wait the 20 minutes and just give them a quick soak).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I often use organic vanilla essence-1/2 a teaspoon)
Combine all of the ingredients in a food processor and blend until smooth. That’s it. Now taste test!
Pure chocolate mousse!
I have called this chocolate mousse extreme because for me this is an extreme taste sensation and indulgence. Living with food intolerances, sensitivities and a limited diet is a daily challenge and a dish like this can brighten up my whole world.
If you have enjoyed this post please share with a friend. You can follow me on Instagram at holistic_paleo or Facebook at Holistic Wellness For Life or Primal Living Melbourne. Thanks Carolyn
I can advise you on all of your dietary needs. I am available for online consultations and my focus is Paleo nutrition and how to achieve your nutritional and life goals.
Paleo Nutrition and Primal living.
Online shopping:
My favourite cooking oilFor Australian customers. All of your organic pantry needs.
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.
Power packed snack.
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.
Just minutes to make with a food processor.
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.
Ready to be covered in sesame seeds.Looking good at this stage. A taste test here is highly appropriate.
Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.
A delightful Paleo snack.
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.
For Australian followers, your pantry needs delivered directly to your door.For everything coconut
A tangy and sweet sauce that is versatile and can be used as a dipping sauce or as part of a main meal. The natural ingredients give it a lovely flavour and the sauce is quick to make and will last a few days in the fridge.
Not too spicy, refreshing, tangy and best of all made with nourishing ingredients.
This sauce is a breath of fresh air for people like myself living gluten free and who are sensitive to most things in a bottle or package. It is a recipe taken from the Gawler Foundation Cook Book ‘eat well: be well’ which is a book l have reviewed and can highly recommend, especially if you require a healing diet.
Amazing ingredients!
Gather together the ingredients shown above:
3/4 cup Organic Apple Cider Vinegar which l keep in the fridge.
1/2 cup Raw organic Honey (any honey is fine but l like this one)
1/8 teaspoon dried chilli flakes or 1/ fresh chilli finely diced (I used the dried chilli and used the smallest amount which l cut finely with a knife. The amount added will vary for each person).
5cm piece fresh ginger (grated)
1 small red capsicum or 1/2 a largish one (Finely diced. I did this in the food processor)
1 spring onion finely chopped (I only use the green tops due to a food sensitivity)
Method:
In a small saucepan bring the honey and vinegar to the boil, then add the chilli and let the sauce simmer for 20 minutes.
Place the red capsicum in a bowl and squeeze the grated ginger so the juice falls on top of the capsicum. Give it a gentle mix.
The original recipe now says to pour the honey mixture over the capsicum mix and let it cool and then add the spring onion, but l did something different here. I let the honey mix cool first and then poured it over the capsicum as l wanted the capsicum to remain raw and then added the spring onion, so up to you as to which method you choose.
Lunchtime healthy salad. I drizzled the chilli sauce over the salad. It was a taste sensation!
This is a very versatile sauce and really easy to make as long as you have the ingredients on hand. Adding flavour to a meal can be a challenge when you have food intolerances or sensitivities and this sauce definately adds some brightness and flavour to those of us living on a restricted diet.
This is a raw and frozen tart that is delicious and flavoursome. The smooth top layer blends well with the rustic coconutty base.
Coconut and lime are a lovely combination
There are 2 stages to this tart which are making the base and the top layer. The process is very quick and it sets in the freezer in a couple of hours.
Ingredients and method:
Base:
1 cup of nuts (I used raw activated almonds-your choice). If you want a smoother less rustic base you could use blanched almond meal. I like the base crumbly.
1 cup organic shredded coconut
8 large organic medjool dates (seeds removed)
Place all of the base ingredients in the food processor and whiz until well combined and broken down.
The base ingredients ready to be processed.
Have a pan greased and ready. I used one where the edge is serrated and the base comes out. Grease this well with coconut oil. Place the processed mixture into the pan and push down well with a spatula and then your fingers. It should be even and well compressed.
Pouring the base mix into the greased pan.The base is nice and flat and will make a good base for the tart.
Carefully place the tart in the freezer for about 30 minutes to firm up. If you use the pan l did hold the base with your hand while you do this.
Top layer:
2 large avocados (skin and seed removed)
2 generous tablespoons of raw organic honey (gently melted)
Juice and zest of one lime
1/2 cup organic coconut oil (gently melted)
1/2 cup raw macadamia nuts
1/2 cup organic shredded coconut
Place all of the ingredients in the food processor and whiz until smooth.
Taste test to check the flavour. It should have a nice zesty lime flavour.
Pour the lime mixture onto the frozen base and spread out evenly using a spatula.
Spread the mixture right to the edges.
When it is even place the tart gently in the freezer for a couple of hours.
Lift gently onto a flat surface in the freezer.
Use a clean sharp knife to carefully cut the tart. Lift it onto the plate using a cake server. Serve by itself, with some fresh fruit or a topping of raw organic dark chocolate finely sliced.
A frozen treat that you can keep in the freezer to use as needed.
This is a really lovely recipe and could be kept well covered in the freezer to use as required.
You can follow me daily on Instagram at holistic_paleo or Facebook at Holistic Wellness for Life. I am also on Pinterest, Twitter, Flickr and Tumblr.
For all your pantry needs. Located on the Mornington Peninsula in Melbourne.For all of your favourite books at great prices.For your kitchen essentials
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:
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.
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.
A very creamy soup with a subtle flavour combination
You can follow me daily on Instagram at holistic_paleo
Live & eat mindfully. Gluten & dairy free recipes.
Holistic Wellness for Life 