Tag Archives: grains

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.

camera 2417

A great dipping bread.

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.

My new Wellness Podcast! I would love you to have a listen and leave a five star review and rating on iTunes.

2015-07-05 19.58.13

Advertisements

Chicken and vegetable cauliflower rice

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

2014-09-03 19.02.07

Enough to feed the whole family.

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

2014-07-10 17.49.21

A beautiful fresh cauliflower.

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

2014-09-03 12.26.31

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

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

2014-06-25 18.38.33

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

2014-09-03 12.27.08

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

Steps:

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

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

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

If you have enjoyed this post please share with a friend. I am on Instagram at holistic_paleo and Twitter at Holistic Paleo@carolynlgray

Chicken and vegetable cauliflower rice

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

2014-09-03 19.02.07

Enough to feed the whole family.

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

2014-07-10 17.49.21

A beautiful fresh cauliflower.

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

2014-09-03 12.26.31

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

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

2014-06-25 18.38.33

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

2014-09-03 12.27.08

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

Steps:

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

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

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

If you have enjoyed this post please share with a friend. I am on Instagram at holistic_paleo and Twitter at Holistic Paleo@carolynlgray

Cauliflower rice: A healthy alternative

Cauliflower rice is a great alternative to real rice, and you will be amazed at how similar it looks and tastes.

2014-07-10 17.49.21

A beautiful fresh cauliflower.

Why would you want to eat cauliflower rice when you can eat actual rice!

Following the Paleo diet does mean that grains in general are excluded from the diet as they contain a nutritional profile that we are not genetically designed for which can wreak havoc on our digestive systems and overall health. For me the main reasons why cauliflower rice is a better choice than white or brown rice focus on: 1/Gut health -for those of us with issues such as a leaky gut, vitamin and mineral deficiencies, irritable bowel syndrome and food intolerances, 2/Nutrition-more readily available nutrients and no anti-nutrients, 3/Weight management-lower in kilojoules, 4/Balancing blood sugar levels-rice is a very concentrated form of carbohydrate.

Cauliflower is an amazingly nutritious vegetable that is low in fat and carbohydrates and has some wonderful vitamins and minerals such as Vitamin C and the B complex vitamins which can help to keep you healthy, protect against certain cancers, boost your immune system as well as lots of wonderful minerals such as manganese, copper, iron, calcium and potassium.

Cauliflower has a glycaemic index (GI) of just 15 making it a very low GI food which helps to slow down its digestion and maintain healthy blood sugar levels. The GI is from 1 to 100 and white rice is on the high end of the scale with a GI of 65 and brown rice slightly lower at 55. Rice, especially white rice is a high starch food and will break down and covert to glucose very quickly in the body causing blood sugar peaks unless it is used immediately as an energy source as for example in very active people. For everyone else this can be a problem as the body needs to deal with the influx of glucose into the bloodstream.

Brown rice has an outer casing of bran and husk which takes longer to break down but this can in itself cause problems in the digestive tract as the brown rice is hard to digest and irritating to the gut lining. The outer layer of the brown rice contains anti-nutrients called phytates and lectins which bind to minerals such as copper, zinc, iron, magnesium and calcium so that they are unable to be absorbed. This can therefore reduce the nutritional value of the brown rice and impact the absorption of other nutrients being consumed.

Cauliflower is also lower in kilojoules than rice, with one cup of cauliflower having just 104 kilojoules compared to one cup of cooked rice which has 804 kilojoules. Cauliflower is also much quicker to cook than rice, especially brown rice and is very versatile in how it can be used.

All of the reasons l have discussed are important to me as my health issues are centered around my gut health and issues regarding malabsorption of nutrients. Cauliflower rice is a good choice for me as a healing diet is one which enhances health and wellbeing and over the past two years l have slowly been adapting my diet to support my wellness goals. I take a lot of nutritional supplements daily as well which are very costly and l do not want to be eating any foods which would impact the absorption of these vital nutrients.

How to make cauliflower rice!

My favourite way to make cauliflower rice is to cut the fresh cauliflower into smallish pieces and then blend it in the food processor.

2014-06-25 18.38.33

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

2014-06-25 18.39.10

Process the cauliflower until it resembles rice and is an even consistency. The rice is now ready to use in your favourite dishes.

The cauliflower rice can now be added to a pan and lightly cooked such as in a stir fry.

2014-07-10 18.27.59

Place fresh vegetables into the pan with the cauliflower rice. The whole dish will be ready in minutes.

The cauliflower will soak up any spices that are added and change colour.

2014-07-10 18.30.55

Add spices to the pan such as cumin and tumeric and watch the rice change colour.

Another method is to steam the cauliflower pieces first and them process them in the food processor and then you can have it plain or just give it a quick cook in the pan with the fresh ingredients.

2014-07-10 17.52.06

The cauliflower is in the steamer. It can also be mashed with a fork using this method if you don’t have a food processor.

Some lovely colours can be created with the cauliflower as it soaks up the juices and spices. Below is a dish l cooked with the first photo showing the raw ingredients and then the development of the colour once the dish is cooked in the second photo.

2014-07-14 19.12.16

The uncooked cauliflower with the raw vegetables including beetroot

 

2014-07-14 19.11.50

A beautiful colour has developed from the combination of the tumeric and beetroot.

Sometimes the cost of cauliflowers can be quite high but when in season this cruciferous vegetable can be purchased very cheaply which is a good time to experiment with this dish. It is very easy to use a whole cauliflower if you are making enough for the family, or if you want to take some for lunch the next day. The smell of just cooked cauliflower is so delicious, and this is especially true when steaming it. I hope that you give the cauliflower rice a try and think about whether rice as a staple food in your life is a good idea, or that maybe it is a sometimes food and best eaten with lots of healthy vegetables as part of a balanced meal.

If you have enjoyed this post please share with a friend. I am on Instagram at holistic_paleo and Twitter at Holistic Paleo@carolynlgray

Rustic seed bread

2013-11-28 19.02.522013-11-28 19.45.382013-10-08 11.59.172013-11-28 18.47.18

This is a really delicious addition to a meal and it is a challenge not to eat it all as soon as it comes out of the oven. One of the delights of this bread is that parts of the edges crumble as it is cut and these are the bits l love to eat. I have used whole sunflower and pumpkin seeds and if you want a more refined load you could blend these slightly before mixing. I love how crunchy the pepitas are and the small pile that was left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch. I sliced up the loaf into single serves and placed it in the freezer so l can grab a piece when l need it. Not having bread in my diet does leave a space for a bread like this, as sometimes it is nice to hold a delicious piece of something resembling bread in your hand and dip it into the soup.

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 used organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 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. Turn out onto a cooling rack and when cool cut into slices with a serrated knife. It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best. The middle bits can be grilled when required to give them some extra crunchiness. I do this straight from the freezer and then top the bread with my favourite toppings such as avocado and tomato (see picture above)

Thank you to my sister and brother in-law who inspired this recipe.