This soup has a wonderful balance of flavours with the most important element being a beautiful home-made chicken stock. It is such a delightful colour and looks so much like tomato soup but has a very distinctive flavour of beetroot with a lovely sweetness.
A thick and delicious soup with a surprising flavour.
Ingredients:
Check the recipe-soup section of the website for the chicken stock recipe.
1 litre of home-made chicken stock, 2 small beetroot or 1 1/2 large, 1 medium sweet potato, 1 large brown onion, 1/2 teaspoon pink rock salt and 1/4 teaspoon ground black pepper.Just a small amount of pumpkin to thicken up the soup.
Method:
Prepare the vegetables by washing, peeling and chopping.
Add all ingredients except the stock, into a medium-sized saucepan with some olive oil.Cook until the vegetables are starting to soften and stir the ingredients every few minutes.
Add the stock and put the lid on and let simmer for about 60 minutes.
When the vegetables are soft take off the stove and blend with a hand blender.Blend well so that there are no lumps. Place back on the stove on a gentle simmer for approximately another 30 minutes. Check the seasoning and adjust as required.
This is a very thick and filling soup. It has the most delicious sweet flavour and the colour is enticing. The main tips for this soup are to brown the vegetables before you put the stock in, use a very good quality home-made stock and use fresh vegetables.
You can follow me daily on Instagram at holistic_paleo
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.
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.
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.
A lovely vegetable soup.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.
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.
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
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.
This part is a bit tricky.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.
This size is handy to add to smaller mealsThis 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.
Vegetables prepared for the soupCooking nicely and the smell in the house will be lovely.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.
Quinoa (pronounced Keen-wah) is a nutritious gluten-free grain alternative and is in fact a seed from a vegetable linked to swiss chard, spinach and beets. It is considered a super food and is high in protein, with a good balance of all 8 essential amino acids, making it a good choice for vegetarians. It is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable as well as having a slightly alkaline effect on the body.
This dish was very quick to make as l pre-cooked the quinoa and the flavours in it were lovely. There was a strong hint of lemon, a crunch from the walnuts and a flavour kick from the addition of fresh ginger and cumin.
The risotto is quite sticky so it held together nicely when l placed it in a glass ramekin to shape.
I was inspired to make this risotto as l have a vegetable garden filled with greens including masses of silverbeet. There is no need to follow my recipe to the letter as part of cooking is having fun and experimenting with new ingredients and flavours, and my cooking is quite plain due to food intolerances, so you may wish to spice it up a bit more.
Ingredients:
2 cups organic quinoa (l used white)
Filtered water
Olive oil
1 tablespoon organic tomato paste
1 small tomato diced
1/2 red capsicum diced
1/2 teaspoon cumin
3 large leaves of silverbeet
Fresh parsley and basil chopped
1 cm fresh gInger finely sliced
2 spring onion green tops sliced
5 snow peas sliced
1/2 carrot finely diced
1 cup roughly chopped raw activated walnuts (or another nut)
Lemon juice and zest of 1/2 a lemon
1 tablespoon Organic apple cider vinegar
Pink rock salt and ground black pepper (season to taste)
White quinoa
Cooking quinoa requires some pre-planning as it needs to be soaked and rinsed prior to cooking. I soaked 2 cups of quinoa in filtered water all day and then rinsed just before cooking to remove the bitter tasting saponins. You can soak it for a shorter time such as 30 minutes if that is all the time you have. I placed the rinsed quinoa in a saucepan and covered with filtered water so that there was about an inch of water on top of the grain. I brought it to the boil, then let it simmer with the lid on until the water was absorbed and the seeds had popped open. You can turn the heat off at this point while the rest of the dish cooks.
In a fry pan place a splash of olive oil, the organic tomato paste, tomato, red capsicum and cumin. Let that cook for a minute then add the quinoa and mix well. Now add the rest of the ingredients and season well to taste with pink rock salt and ground black pepper.
Give it a good mix for a couple of minutes and serve. I spooned mine into a ramekin, then turned it upside down and let it slip out onto the plate. It looked lovely when it was on the table garnished with lemon rind and parsley.
If you don’t have the ingredients listed just use what you have in the fridge and you can also make the risotto the traditional way by adding the liquid in small intervals to the uncooked quinoa.
Below l have included a link to my favourite supplier of all organic goods such as quinoa and other pantry essentials. They offer a great service and very good prices with free delivery if your purchase is over a certain amount which is listed on their website depending on your location.
A fabulous online store for my Australian followers.
If you have enjoyed this post please share with a friend. You can also follow me on Instagram at holistic_paleo where you will get daily photos of the meals l prepare and a few other interesting things aimed at inspiring a healthier life.
I am reposting the recipe for this delightful cake as l have had so much wonderful feedback. This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.
A moist and lovely cake-gluten free/dairy free
This recipe makes 12 cupcakes and 1 whole cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
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
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
In another bowl mix:
2 cups 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. If making cupcakes place spoonfuls into patty pans as below.
Ready for the oven!
If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.
A cute cupcake display. Add some orange pieces to compliment the cupcakes.
Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.
This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.
If you enjoyed this post please share with a friend. You can also follow me on Instagram: holistic_paleo, Facebook, Pinterest, Tumblr, Twitter or Flickr.
A lovely cake which is Paleo friendly, gluten, dairy and processed sugar-free. Before this cake is cooked it is the loveliest pink colour which unfortunately disappears after it has been baked in the oven.
The end piece is always so crunchy and delicious!
Ingredients:
2 cups almond meal
1/4 cup organic coconut flour (no need to sift, just squash the lumps))
6 free range eggs (700g)
A generous 1/4 cup organic coconut oil (gently melted)
A generous 1/4 cup raw organic honey (gently melted)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
One small fresh beetroot peeled and grated
1/2 cup raw activated walnuts chopped roughly (or just raw walnuts)
Extra whole walnuts for the top of the cake.
Ready to be mixed
Place all of the ingredients in a mixing bowl and gently combine with a spatula.
The colour is lovely
Place the mixture in a greased and lined baking tin. Smooth the top with a spatula and then place the extra whole walnuts on top of the cake
I greased my tin with coconut oil.
Bake in a 180 degree celsius oven until golden and quite firm.
The cake will be golden and smell delicious
Remove the cake from the oven and run a knife around the edge of the cake to separate it from the tin. Turn the cake gently onto the cooling rack, remove the baking paper from the bottom and turn over.
Let the cake cool and then sample a piece! I use a serrated knife to gently cut a piece.The cake is lovely eaten warm!
If you have enjoyed this post please share it with a friend. You can also follow me on Instagram at holistic_paleo.
I have never been a lover of apple crumble or of cooked apple in general but l do like to eat something sweet once in a while. I have seen a few apple and berry crumble dishes on Instagram recently and they have been sitting in the back of my mind as l have been contemplating how to make a healthy version that would appeal to me. I literally got my favourite ingredients out of the pantry and layered them on top of one another with a wonderful result. The whole family pounced on this dish as soon as it came out of the oven and the flavours mixed together beautifully.
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 two might do. 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.
Coconut flour Sprinkle 1 tablespoon over the apples.
Coconut flakes- Add 1 generous tablespoon over the apples.
Cinnamon- I didn’t measure this as l just sprinkled a really generous layer over the whole dish.
Almond meal- Sprinkle 2 tablespoons over the apples (you could rub in the coconut oil here if you want)
Flaked almonds- I didn’t measure this either but just sprinkled 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- I placed one generous teaspoon over the entire dish. I 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- I used a raw organic honey and drizzled 1 generous teaspoon over the whole dish.
Ready for the oven. Just layer all the ingredients on top of each other.
Cooking instructions:
I covered the dish with aluminium foil and placed in a 180 degree pre-heated oven for about 20 minutes and then took the foil off and cooked it until the whole top was golden and looking delicious.
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. I am also on Instagram, Pinterest, Flickr, Tumblr and Twitter where l share my daily recipes and meals.
A delicious healthy snack bar that will add some sweetness to your day!
Eat them straight from the freezer or pack them into the lunch box.
Having healthy snacks on hand is vital if you are going to avoid making poor food choices. Being on a restricted diet is hard enough without feeling hungry or as though you are missing out. These bars are healthy, sweet, paleo, gluten, dairy and processed sugar free. They are filled with natural goodness and are a favourite snack of mine. The recipe is flexible and you can change them to suit your own preferences such as leaving out the nuts, using different seeds or changing some of the quantities. All of the ingredients l use are organic and the nuts and larger seeds are activated which means l have soaked them in filtered water and sea salt for a day, rinsed them well and then dehydrated. This process helps to remove the anti-nutrients and support good digestion.
Ingredients:
1 cup activated organic sunflower seeds
1 cup activated organic pumpkin seeds
1 cup organic sesame seeds
1 cup black chia seeds
1 cup activated mixed nuts (e.g almond, walnut, and brazil)
A generous 1/2 cup organic shredded coconut
8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)
A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have)
A good 1/2 cup organic coconut oil
These ingredients add a delicious flavour to the bars.
Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Gently warm the honey and coconut oil in a saucepan and pour into the food processor. Pulse until all there is a good consistency and all the nuts and seeds have been broken up.
Be careful of the very sharp blade.
Have a tray ready which is lined with baking paper. Run your finger around the edge of the tray so there is a crease in the paper. Pour the ingredients onto a tray lined with baking paper. Now is a good time to have a taste test. The mix should be sweet and delicious.
The mix is ready to be flattened.
Use a spatula to flatten the mix and make sure it is quite even across the whole tray and give special attention to the corners.
Ready for the oven
I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. I cooked mine today in a Fan Forced Convection Oven at 170 Degrees Celsius for 30 minutes. You will be able to check this after your first batch.
Remove the tray from the oven and let cool until cold. Another option is when it is slightly cool to place it in the freezer for an hour whilst still on the tray. This is what l do now as l don’t like to wait.
Remove from the freezer and cut.
Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row. Another option is to use a pizza cutter and it helps to give it or the knife a wipe after each row. I think it is better to have the bars quite small as then you have more of a choice over serving size.
Carefully lift each bar into the container for freezing unless you are going to eat them all fresh, but they are very nice eaten when they are just out of the freezer and such a handy snack to take to work or when you are out.
Store in an airtight container in the freezer
The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.
I love this part!
Something to be aware of when eating these bars is that the chia seeds can get stuck in your teeth. This is really a cosmetic issue, so it is best to do a quick tooth check after you have eaten them and you may need a tooth pick to remove them as they can be a bit stubborn.
If you have enjoyed this post please share with a friend. You can follow me on Instagram, Facebook, Twitter, Flickr, Pinterest and Tumblr.
Since l have adopted the Paleo diet this cake has become one of my favourite snacks, being gluten, dairy and processed sugar free.The mix of coconut, cinnamon and apple is really enticing and satisfying. The picture below shows that this cake is very versatile and you can make one cake or easily double the recipe so that one or two can go into the freezer.
Such a delicious gluten and dairy free cake.I made a double recipe and used square tins.A doubled the recipe and made 3 smaller cakes.
A change in thinking:
Most cakes eaten in my life before adopting the Paleo diet had as ingredients butter/margarine, wheat flour, milk and white sugar. Thinking about ways to make a cake that tasted good not using those ingredients has been a challenge but also exciting. This recipe is so flexible and there are other variation on the website such as sweet potato/walnut, banana/coconut, beetroot/pumpkin and banana/coconut/lemon/poppy seed. All of these cakes are so nice and have the same basic ingredients with just a switch in the spice and fruit/vegetable added.
Ingredients:
2 green apples (diced finely or coursely, skin on/off)
2 cups almond meal
1/4 cup organic coconut flour (no need to sift, just squash the lumps))
6 free range eggs (600g or 5 eggs for 700g)
1/4 cup organic coconut oil
1/4 cup raw organic honey
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
Method:
Both sets of ingredients just before mixing them together.
Chop up the apples into small pieces and it is personal preference as to how finely you dice the apples. It is your choice as to whether you leave the skin on or not. The skin will add additional fibre and nutrients, but often there is a wax on the skin which you don’t want to eat. Place the apple in a saucepan with the organic coconut oil and cinnamon and bring to a gentle boil then simmer until the apples are soft. The smell in your kitchen will be amazing. If your honey is solid because the weather is cold you can also add it into the saucepan to melt.
While the saucepan mix is cooling add all of the other ingredients into a bowl, then add the contents of the saucepan to the bowl and mix together gently.
Everything in the one bowl.The mixture after a good stir with a spatula.
Place mixture in a greased and lined loaf tin or tins depending on whether you doubled the recipe. Sometimes l add flaked almonds to the top of the cake and this is a nice touch. Bake in a 180 degree celsius oven for approximately 40 minutes or until the middle of the cake is firm.
I grease my tins with coconut oil and line with baking paper.I used three smaller tins with double the recipe here. Smooth the top of the mixture with the spatula before placing in the pre-heated oven.
You will know when the cakes are almost done as your house will be smelling amazing. Remove the cakes from the oven and cut around the edges with a knife to gently separate from the tin. Gently turn onto a cooling rack, remove the baking paper and flip over to cool. This is a good time to have a piece as it is so delicious when warm. I use a serrated knife to cut the cake and this works better than a regular sharp knife.
The piece on the end is always the most popular as it is extra crunchy.
Hint:
When cool, l slice this cake into single portions, wrap in glad wrap and freeze. When l am working and pack a lunch l just pop a piece into my lunchbox. Now my husband has realised how delicious it is l make double batches every few weeks to keep up the supply.
What a delightful cake!
If you have enjoyed this recipe please share it with a friend. Please also follow me on Instagram at holistic_paleo.
A healthy twist on some old favourites in a recipe which is gluten, dairy and processed sugar-free. There are so many wonderful ingredients in this meal and the cooking methods of almost dry baking and steaming are very healthy and help to retain the nutrients in the food. I have used quinoa flakes in this recipe and if you are a strict Paleo follower you can leave them out, but l don’t mind having them now and again.
There is so much goodness in this meal.
These golden rissoles were so crunchy and delicious. I made them early in the day and had them ready on the tray so that when dinner time came l just had to place them in the oven and steam the vegetables for the mash. I didn’t coat the rissoles in anything such as a flour before baking as is normally the custom and just drizzled a tiny amount of olive oil on them. They turned the most beautiful golden colour when cooked and had a delightful flavour from the spices, herbs, nuts, seeds and vegetables. The mixed vegetable mash is a new favourite of mine and had some crunch from the addition of pumpkin seeds and a lovely spicy taste as well.
Golden rissoles:
The processed mixture should look like this. It sticks together well, but isn’t overly wet or dry.
Feel free to add or delete any ingredients that you don’t have as rissoles are very flexible in what can be used in the mix. You can also make them spicier or use more meat than l have depending on your tastes. This particular mixture was amazing in that it stuck together, and when cooking, the rissoles held their shape and didn’t split in half or have bits breaking off which is often the case with rissoles, especially ones that don’t have a lot of meat in them. The spices used in this recipe are all the dry ground versions and try to use organic versions if you have them. I also used activated almonds which are quite moist, and if you use raw almonds you may need to add another egg to compensate.
Place the following into the food processor (this mixture made 12 rissoles)
1 washed and roughly chopped free range chicken breast
1/4 teaspoon organic curry powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon ginger
A pinch of paprika
1/4 teaspoon pink rock salt
1/4 teaspoon black pepper
2 finely grated carrots
1/2 cup flat leaf parsley
1/4 cup quinoa flakes
1 tablespoon black chia seeds
2 free range eggs
2 spring onions roughly chopped (I don’t use the white parts)
1 cup of activated almonds.
The mixture was just sticky on my hands, but l was able to roll each rissole easily.
Once the mixture is processed, form into small balls using your hands and flatten slightly as you place them on a tray lined with baking paper.
Drizzle a tiny amount of olive oil onto each rissole and cover the whole tray with Aluminium foil. I let mine set in the fridge for a few hours and this may have contributed to them staying in shape so well. Place in a pre-heated 200 degree celsius oven until the tops look golden, then turn over and give them a few more minutes.
These will be amazing cold the next day.
Making the vegetable mash:
While the rissoles were in the oven cooking l steamed the vegetables for the mash. Into the steamer l placed roughly diced sweet potato (1 medium), beetroot (1/2 of one large or a whole small one) and carrots (2 medium carrots). Steam the vegetables until just done to preserve nutrients and them place into the food processor with a cup of activated pumpkin seeds, pink rock salt, black pepper, 1/4 teaspoon organic cinnamon and 1/4 teaspoon organic curry powder (or similar). Process until it all looks blended but not smooth as this is a rustic mash with lots of texture.
I served the meal with steamed brussel sprouts but you could have any vegetable on the side. The green is a nice contrast to the colours in the mash though.
This is a lovely family meal and l love it when there are left overs for the next day. I used to always think a mash had to be potato and then on the Paleo diet l switched to sweet potato mash, and now l just think the possibilities are endless and that l can have a rainbow of vegetable mash!
If you have enjoyed this post please share with a friend. You can now also follow me on Instagram, Facebook, Twitter and Flickr.
The smell of a cake baking in the oven is really lovely and the anticipation builds as the cake is almost cooked. This recipe has a lovely combination of fresh beetroot and pumpkin in a paleo friendly, gluten and dairy free recipe.
An afternoon delight!
Ingredients:
Fresh beetroot and pumpkin
Fresh beetroot and pumpkin as shown in the picture. I used one medium sized beetroot. Grate them in the food processor using a fine grating disk or hand grate if you don’t have a food processor.
1/4 cup coconut flour
2 cups almond meal
6 free range eggs
1 teaspoon cinnamon
1 teaspoon bicarbonate soda
1/4 cup organic coconut oil (gently melted)
1/4 cup (generous) raw organic honey (gently melted)
Place all of the ingredients into a bowl and mix well.
Mix the ingredients well ensuring there are no clumps of beetroot or pumpkin.
Place the mix into a greased and lined loaf dish.
Use a spatula to ensure the top is smooth and even.
Decorate with pumpkin seeds.
The pumpkin seeds add a lovely crunch to the top of the cake.
Bake in a pre-heated 180 degree celsius oven until well done. It is quite a heavy cake so will have a very golden brown appearance when cooked. Remove from the baking dish and let cool on a cooling rack. Slice and eat. Freeze any leftovers for the lunch box.
A lovely moist cake with an interesting sweet flavour!
If you have enjoyed this post please share with a friend. Thankyou Carolyn
Instagram: holistic_paleo and Twitter: Holistic Paleo@carolynlgray
This is a lovely moist cake which uses whole oranges to give it a beautiful flavour and texture. I don’t normally cook with stevia but l had some in the cupboard and thought it would add a nice sweetness to the cake and used it in conjunction with Rice Malt Syrup which worked well.
A moist and lovely cake-gluten free/dairy free
This recipe makes 12 cupcakes and 1 cake so it could be halved if desired. To make this cake all of the wet ingredients plus a few extras are placed in one bowl and the dry ones in another.
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
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
In another bowl mix:
2 cups 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. If making cupcakes place spoonfuls into patty pans as below.
Ready for the oven!
If making a cake pour half the mix into a greased and lined cake tin. Bake both in a 180 degree celsius oven until firm to touch. The cake will take quite a lot longer than the cup cakes.
A cute cupcake display. Add some orange pieces to compliment the cupcakes.
Let the cake cool in the tin for a few minutes and then place on a cake cooling rack. I drizzled the cake with some fresh orange juice and topped with sliced orange. I admit to having a cupcake and a piece of cake and my preference is for the cake as the extra juice and orange slice really added to the flavour.
Drizzle the cake with fresh orange juice and freshly sliced Navel orange.
This is a delightful cake and the flavour turned out really delicious and it is a wonderful treat for those of us living on restricted diets.
If you enjoyed this post please share with a friend. You can follow me on:
Oh, what a decadent treat this is! Except it is made from all healthy ingredients!
Strawberries and chocolate. What a combination!
This mouse will last a few days and is better after it has set, although a taste as soon as it is made is definitely advised as it is so delicious! This recipe is taken from the latest edition of ‘Wellbeing’ magazine but mine looks a lot darker and richer probably because l added a bit more raw cacao.
In the top picture l used the mousse to top a chocolate tart (see recipe in dessert section) and added in a chocolate ball also (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.
Chocolate and berry pancake.
In this picture l added the mousse to my morning berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
The ingredients for the Mousse are:
2 ripe avocados, peeled and stone removed
40g raw organic cacao powder (I used a generous tablespoon as l couldn’t wait to measure it)
2 tablespoons raw organic honey
85g medjool dates, pitted & soaked in warm water for 20 minutes, then drained (I couldn’t wait the 20 minutes as l was desperate to taste the mousse, so l just used the pitted dates without soaking and draining).
1 teaspoon cinnamon
1 vanilla pod, split lengthways & seeds scraped (I used 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. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. Thanks Carolyn
Live & eat mindfully. Gluten & dairy free recipes.
Holistic Wellness for Life 