Tag Archives: Healthy

Recipes

Crispy Rosemary and Poppy Seed Crackers

May 22, 2015 holisticwellnessforlife Leave a comment

A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.

2015-05-22 20.29.40 — Crunchy, tasty and soon to be your favourite cracker.

Ingredients:

1 cup of blanched almond meal (try to use blanched only as it is softer).

1 dessert spoon of extra virgin olive oil

4 dessert spoons of cool filtered water

1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)

3 teaspoons of activated sunflower seeds

1 teaspoon of fresh rosemary pieces.

2 teaspoons of poppy seeds

Method:

Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.

2015-05-22 19.44.52 — The mixture should be moist and able to be formed into a ball.

2015-05-22 19.45.54 — Place the mixture on a piece of baking paper and gently flatten.

2015-05-22 19.47.01 — Place another piece of baking paper on the top and gently flatten with a rolling pin.

2015-05-22 19.48.08 — Roll out until thin enough that the mix can still be picked up and not fall apart. About 3 mm but use your judgement.

2015-05-22 19.49.44 — Cut off the rough edges using a pizza cutter and then slice into rectangles.

2015-05-22 19.53.39 — Gently pick each piece up and place on a tray lined with baking paper. Roll the scraps up and repeat the process until all have been used. The final piece is hard to get perfect so l used this as my taste test when it was cooked.

Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.

2015-05-22 20.31.01 — A really tasty and versatile cracker. After you have made one batch and tested your oven etc l would double the recipe next time as they will be eaten very quickly.

2015-05-30 12.31.12 — Served here with a night shade free guacamole and some twists from the same recipe.

I hope you enjoy this recipe. You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Recipes, Wellness

Walnut and Sweet Potato Cake

May 15, 2015 holisticwellnessforlife Leave a comment

A really lovely cake with the sweetness of sweet potato and the goodness of so many natural ingredients. Gluten, dairy and processed sugar free and very easy to make.

2015-05-16 09.13.23 — A perfect treat for morning tea.

I like to have snacks ready so that when l am working l can just grab them from the freezer and quickly pack my lunch box. This cake is a great lunch box filler as you can pack it frozen and it is ready to eat when needed mid morning or at lunch time. You can easily double the recipe if you are having a cook up and you can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze.

2015-05-16 09.16.20 — A firm cake that holds together well.

Ingredients:

2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup grated sweet potato (This measure is the sweet potato loosely filling the cup)

Method:

Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool.

2015-05-16 09.14.06 — Everything is ready to be mixed together.

Add the liquid to the egg mix then add the grated sweet potato and walnuts. Now add this mix into the bowl with the dry ingredients and stir until combine.

2015-05-16 09.14.27 — Use a spatula to combine all of the ingredients. Look out for the lumps of coconut flour and squash with the spatula.

Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil.

2015-05-16 09.14.44 — Greased and lined.

2015-05-16 09.14.59 — Smooth the top with a spatula.

Bake in a 160 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

2015-05-16 09.15.21 — Let the cake cool in the tin for a few minutes. Cut around the edge with a knife to separate the cake from the baking dish.

This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several so that they are on hand when needed. You can freeze them whole or in single slices and it is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

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Recipes, Wellness

Boodles, Spoodles, Zoodles, Swoodles…………

April 19, 2015 holisticwellnessforlife 2 Comments

Have you ventured into the world of vegetable noodles yet? If not then you are missing out on this raw and cooked delight. Add texture, flavour and fun to your meals with this Paleo friendly noodle option.

2014-09-26 13.02.25 — Raw beetroot noodles help give this salad height, colour and texture.

The first item you require is a spiralizer which is just a handy kitchen gadget that will turn your vegetables into noodles. They are so much fun to use and can be purchased quite cheaply online or from a Health Food Store.

2015-02-13 17.58.20 - Copy — Sweet Potato noodles are my favourite. Lightly pan fry them and add to a stir fry or soup, or bake in the oven and have them super crispy.

2015-03-01 20.42.44 — Apple noodles are a favourite of my children’s. Core the apple and put through the spiralizer. Eat straight away as they are delicious.

2014-11-19 17.45.40 — Beetroot noodles which can be baked or eaten raw.

2014-12-23 18.56.12 — Swede noodles in the making.

Some noodles can be eaten raw such as apple, beetroot and zucchini while others are better cooked such as sweet potato. Beetroot and sweet potato both baked beautifully and you can also try swede and the other varieties of sweet potato.

2014-12-22 18.31.58 — Beetroot noodles ready to be baked with coconut oil and fresh rosemary.

2015-02-14 19.50.10 - Copy — Baked beetroot noodles are so delicious. Bake in a 180 Degree Celsius oven and turn every so often until they are all nicely cooked and a few are crispy.

2015-02-27 19.28.56 — This is a variety of sweet potato and the bits left in the spiralizer get baked as well so there isn’t any wastage.

Magnificent meals: Vegetable noodles add such fun to your meals.

2015-04-19 19.59.07 — Add them to your favourite soup.

2015-02-27 19.32.56 - Copy — A pile of multi coloured sweet potato noodles. Really sweet from being baked in the oven.

2014-12-10 19.24.28 - Copy — A delicious grass-fed beef steak with swede noodles.

2015-03-19 19.41.30 — Steak and baked beetroot noodles.

2015-02-13 19.19.06 — Scrambled eggs with sweet potato noodles.

Now you need to get the hang of the fun names the noodles are given. Here are a few:

Boodles: Beetroot noodles

Zoodles: Zucchini noodles

Spoodles: Sweet Potato noodles

Swoodles: Swede noodles

Foodles: Fruit noodles.

Make it up as you go along. It adds to the fun.

You can also make vegetable strips using a vegetable peeler and these can add a fun and decorative element to a meal as well.

2014-08-12 13.43.47 - Copy — Here l used carrot ribbons to add a pretty element to this meal. Just slide the peeler down the carrot and you are done. I often do this with beetroot and add the strips to a salad.

Have some fun with this. It adds a different texture to your meals and can really add some variety to the Paleo diet.

If you have enjoyed this post please share it with a friend. You can follow me daily on Instagram at Holistic_Paleo or on Facebook at Primal Living Melbourne or Holistic Wellness For Life.

Wellness

Lemon, Coconut and Chia Seed Balls.

April 5, 2015 holisticwellnessforlife Leave a comment

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!

2015-04-05 10.23.38 — 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.

2015-04-04 18.02.33 — All healthy and natural

Blitz until well combined and the nuts are broken down.

Roll into small balls using your hands.

2015-04-04 18.11.51 — 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.

2015-04-04 18.16.51 — 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.

Recipes, Wellness

Vegetable Spaghetti Pizza!

April 4, 2015 holisticwellnessforlife Leave a comment

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.

2015-02-23 20.19.16 — 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

2015-02-23 17.49.06 — Cut the vegetable spaghetti lengthways in half using a serrated knife.

2015-02-23 17.50.16 — Clean out the seeds and pulp with a spoon.

2015-02-23 17.51.59 — Drizzle with olive oil and sprinkle with pink rock salt and black pepper.

2015-02-23 18.44.27 — Bake in a 180 Degree Celsius oven until golden and soft.

2015-02-23 18.45.38 — Scrape out the vegetable spaghetti with a fork.

2015-02-23 18.48.57 — Place in a sieve and squeeze the excess moisture out.

2015-02-23 18.58.14 — Place all of the base ingredients in the food processor with the vegetable spaghetti.

2015-02-23 19.05.00 — The mixture now looks like a dough.

2015-02-23 19.07.34 — Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture.

2015-02-23 19.21.50 — Bake the base in a 180 Degree Celsius oven for 10 minutes.

2015-02-23 19.25.36 — Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base.

2015-02-23 20.29.01 — 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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Recipes

Crispy Seed Crackers and Guacamole.

March 15, 2015 holisticwellnessforlife Leave a comment

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.

2015-03-15 14.47.38 — 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).

2015-03-15 15.48.00 — Pour the seeds into the water and give a stir.

2015-03-15 15.06.43 — 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.

2015-03-15 15.49.43 — 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.

2015-03-15 15.51.38 — 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.

2015-03-15 15.54.07 — 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

Wellness

Rosemary and Sea Salt Crackers

March 15, 2015 holisticwellnessforlife Leave a comment

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.

2015-03-15 16.13.58 — 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.

2015-03-15 09.08.46 — 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.

2015-03-15 09.11.31 — 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.

2015-03-15 09.34.49 — 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.

2015-03-15 09.37.48 — Small even sized squares are best.

Lift back onto the tray and return to the oven and bake until golden.

2015-03-15 09.50.58 — 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.

2015-03-15 10.12.22 — Tasting one at this point is a good idea.

You can eat these bars fresh or place in the freezer to use later on.

2015-03-15 10.30.03 — Freezing them to use later on.

2015-03-15 16.15.01 — 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

Wellness

Orange and Chia Seed Cake

March 6, 2015 holisticwellnessforlife Leave a comment

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.

2015-03-06 11.54.23 — 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.

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.

2015-03-06 11.47.47 — 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.

2015-03-06 11.50.16 — 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.

2015-03-06 11.49.49 — 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.

2015-03-06 11.49.00 — 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.

Wellness

Caramalized vegetables and beef mince.

March 5, 2015 holisticwellnessforlife Leave a comment

A really delicious combination of tasty vegetables with grass fed beef mince cooked over several hours to produce a lovely caramalized appearance and flavour. The combination of spices, red cabbage, sweet potato and brussel sprouts with beef mince produces a hearty and nutritious dish.

2015-03-05 19.54.12 — The most beautiful mince dish!

Ingredients:

1kg grass fed beef mince

2 small onions diced

Spices: I used dried ginger, cumin, cinnamon and turmeric

Seasoning: Pink rock salt and black pepper

Coconut amino sauce (1 tablespoon)

1/4 red cabbage sliced

1 largish orange sweet potato grated

6 brussel sprouts sliced

2 tablespoons coconut oil (add just before cooking in the oven).

1 cup of home made bone broth

Method:

2015-03-05 19.56.41 — Brown the beef mince in a pan. I didn’t add any fat as there was plenty in the meat.

2015-03-05 19.55.43 — Add the diced onion, spices, seasoning & coconut amino sauce.

Add the spices and seasoning to suit your own personal taste. I used a generous pinch of cinnamon, ginger & turmeric plus 1/2 teaspoon of cumin, 1/2 a teaspoon of pink rock salt & a pinch of black pepper.

2015-03-05 19.54.55 — While the meat is browning grate the vegetables. I used a food processor which was super quick.

2015-03-05 19.55.19 — Add the grated vegetables and mix well.

2015-03-05 20.15.15 — Mix through the bone broth and top with the coconut oil, extra pink rock salt and black pepper.

Bake uncovered in a 180 degree celsius oven for several hours. Turn with tongs every 30 minutes. The vegetables will slowly break down and caramalize while the amazing flavours develop. I served this on its own and it was a complete meal as it was.

You can follow me daily on Instagram at holistic_paleo and Facebook at Primal Living Melbourne and Holistic Wellness For Life.

Recipes, Wellness

Paleo Shepherd’s Pie

February 21, 2015 holisticwellnessforlife Leave a comment

This traditional family favourite has been given a colour overhaul and is packed with nutrition and flavour. It is a very easy dish to make and there will be plenty left for the next day.

2015-02-21 18.25.37 — A family favourite given a colourful transformation!

Ingredients and Method: Mince

Begin with 1kg of the best grass fed beef mince available.

Place this in a pot with 1 tablespoon of coconut oil and start to brown on a low heat. Add one diced brown onion, 2 tablespoons of organic tomato paste, 2 tablespoons of coconut flour and your spices. You can make this dish as spicy or mild as you like depending on who is eating it. I added in pink rock salt, black pepper, ground ginger, turmeric, lots of cumin, cinnamon and a pinch of paprika. Give it a good mix and when nicely blended and browned add in 2 cups of home-made bone broth or stock plus a few dashes of coconut amino sauce. Place the lid on and let this simmer for several hours. When it is done place the meat sauce in to a large baking dish and even out with a spatula.

2015-02-21 13.06.05 — The meat sauce could be eaten on its own.

If you are prepping this for later on in the day leave the mix to cool a bit while you prepare the topping. Otherwise you can cook the vegetables while the meat sauce is cooking and eat it as soon as the vegetables are cooked.

Ingredients and Method: Topping

The traditional white potato topping makes way for a colourful sweet potato mix. You could use just orange sweet potato but l chose the orange and white varieties. The number of sweet potato required will depend upon the size of your dish but l used three medium ones. Peel and wash the sweet potato, then chop into large pieces and place in a steamer. The white sweet potato are so surprising in that they turn a lovely purple shade when cooked with both varieties having a similar flavour but the orange one containing more beta-carotene than the white.

2015-02-21 13.06.08 — Soft all the way through

Carefully place each piece of sweet potato onto the pie using tongues and lightly crush by gently squeezing the tongues. Ensure an even coverage over the pie. Sprinkle raw activated pumpkin seeds generously over the top and place the whole dish in the oven for a few minutes to crisp them up. Serve and enjoy.

If you are preparing this meal to eat later in the day then store it covered in the fridge until just before meal time. Cover it with foil and heat in a pre-heated oven (180 degrees) until warm all the way through and the gorgeous aroma is moving through your home.

2015-02-21 18.26.30 — A hearty meal made from real food.

You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne. If you love this recipe please share this website with a friend. Thank you Carolyn

Recipes

Pumpkin Seed Bread

January 2, 2015 holisticwellnessforlife 2 Comments

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!

2015-01-01 16.18.45 — 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.

2015-01-02 10.16.36 — 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:

2015-01-02 10.30.25 — 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.

2015-01-02 10.33.00 — The mix is quite thick. Place into a bowl and add the melted coconut oil and sunflower seeds.

2015-01-02 10.33.21 — Mix gently until well combined. The mix will look nice and moist.

2015-01-02 10.34.50 — Spoon the mixture into the baking dish and smooth the top with the spatula.

2015-01-02 10.35.33 — 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.

2015-01-02 11.08.44 — 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.

2015-01-02 11.50.28 — Carefully turn the bread onto a cooling rack.

2015-01-02 11.50.40 — Flip the bread over and cut a slice off. The end pieces are the best!

2015-01-02 11.51.03 — 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.

Recipes

Decadent Chocolate Mousse

December 31, 2014 holisticwellnessforlife 2 Comments

Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.

2014-07-24 12.37.48 — 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.

2014-07-03 07.46.49 — 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.

2014-07-04 08.48.01 — 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!

2014-07-02 16.54.36 — 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.

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Tag Archives: Healthy

Crispy Rosemary and Poppy Seed Crackers

Walnut and Sweet Potato Cake

Boodles, Spoodles, Zoodles, Swoodles…………

Have you ventured into the world of vegetable noodles yet? If not then you are missing out on this raw and cooked delight. Add texture, flavour and fun to your meals with this Paleo friendly noodle option.

Lemon, Coconut and Chia Seed Balls.

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.

Crispy Seed Crackers and Guacamole.

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.

Rosemary and Sea Salt Crackers

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.

Orange and Chia Seed Cake

Caramalized vegetables and beef mince.

A really delicious combination of tasty vegetables with grass fed beef mince cooked over several hours to produce a lovely caramalized appearance and flavour. The combination of spices, red cabbage, sweet potato and brussel sprouts with beef mince produces a hearty and nutritious dish.

Paleo Shepherd’s Pie

This traditional family favourite has been given a colour overhaul and is packed with nutrition and flavour. It is a very easy dish to make and there will be plenty left for the next day.

Pumpkin Seed Bread

Decadent Chocolate Mousse

Live & eat mindfully. Gluten & dairy free recipes.