Tag Archives: grain free

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. 

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A hearty meal.

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).

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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.

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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.

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Pre-bake the base in a 180 degree celsius oven until the edges are turning golden. Let cool.

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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.

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The cooked pizza.

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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.

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Paleo Burger

Forget the bun and dive into a delicious whole food Burger lovingly prepared and served up by you! Embrace eating real food and let your creativity flow as you assemble one of these healthy delights. Your family and friends will be amazed when they are served a tasty, colourful and completely satisfying meal that is so easy to prepare and can be adjusted to suit your own individual tastes and preferences.

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The burger forms the centre piece of the meal and is accompanied by a selection of raw ingredients.

Choosing your meat is the key decision and l advise to buy the best quality that you can. I like to use organic, grass fed or free-range options with beef, lamb and chicken my favourite. I usually use mince and add herbs from the garden, egg, coconut flour, onion, stock, grated vegetables, seasoning etc. Alternatively you can use a whole piece of meat such as a breast fillet that is spiced with seasoning such as cinnamon and cumin. If l make up the mince burgers l form the patties and refrigerate for an hour as this helps them to hold together. You can bake the burgers in the oven covered with foil or cook in your fry pan. I generally cover them either way as their is quite a lot of fat splattering about and it can get messy to clean up.

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Fried red onion with a double beef burger and a runny egg to add a sauce.

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A single beef burger on a bed of roasted beetroot and brussel sprout chips and some nicely fried red onion on the top.

I think a burger is a year round dish as the accompanying vegetables can be altered to include more raw or cooked ones depending on what is in season.

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This burger sits on a bed of colourful salad.

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Red capsicum, yellow mini tomatoes and avocado provide a colourful surround for this burger.

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Sitting on a bed of colourful coleslaw, salad and avocado.

This is an economical, quick and delicious family meal. Eat a rainbow today and enjoy the health benefits of having a whole foods based diet.

Chocolate, Coconut and Beetroot Brownie

A brownie is like a cake but cut into squares and is often used as a dessert or snack. Usually chocolate and delicious this version adds the flavours of coconut and fresh beetroot with the raw cacao to produce an interesting and quirky flavour. Out of the oven they are extremely moreish and you can adjust the level of beetroot in the brownie to suit your particular tastes. 

Ingredients:

1 cup of blanched almond meal (you will need more liquid if you use the regular almond meal as the skin is very drying).

1 cup coconut flour

1 teaspoon baking soda (Bobs Red Mill)

4 free-range or organic eggs (700g)

1 cup shredded coconut (flakes or dessicated is o.k as well)

1/2 cup coconut oil

Generous 1/4 cup rice malt syrup

12 small spoonfuls of Pure Stevia (the equivalent of 1/4 cup sugar)

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Alter the amount depending on the product you use.

1/2 cup filtered water

2 level tablespoons raw cacao

1 small raw beetroot grated (use more or less depending on your tastes).

Method: 

Place all ingredients in the food processor and give a light mix until all combined. 

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An intense colour

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Place into a baking dish greased with coconut oil.

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Cook in a pre-heated oven at 180 degrees celsius until cooked but not overly done. Let it cool in the baking dish and then transfer to the cooling rack.

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Eat while warm when it is at its best.

Have a try swapping the beetroot with other vegetables such as sweet potato.

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Vegetable Spaghetti Pizza!

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.

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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

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Cut the vegetable spaghetti lengthways in half using a serrated knife.

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Clean out the seeds and pulp with a spoon.

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Drizzle with olive oil and sprinkle with pink rock salt and black pepper.

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Bake in a 180 Degree Celsius oven until golden and soft.

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Scrape out the vegetable spaghetti with a fork.

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Place in a sieve and squeeze the excess moisture out.

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Place all of the base ingredients in the food processor with the vegetable spaghetti.

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The mixture now looks like a dough.

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Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture.

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Bake the base in a 180 Degree Celsius oven for 10 minutes.

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Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base.

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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. 

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Coconut and cinnamon balls with Rainbow Superfood Blend

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. 

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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.

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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.

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Ready to be covered in sesame seeds.

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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.

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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.

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For Australian followers, your pantry needs delivered directly to your door.

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For everything coconut

Lemon, walnut and silverbeet quinoa risotto

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.

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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)

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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.

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A fabulous online store for my Australian followers.

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