Tag Archives: LCHF

Lemon, Coconut and Chia Seed Balls.

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!

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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.

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All healthy and natural

Blitz until well combined and the nuts are broken down.

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Have a taste now.

Roll into small balls using your hands.

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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.

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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. 

Raw Superfood Slice

A creamy and satisfying raw and frozen slice which has a very high healthy fat content and is flavoured with the amazing Acai Berry Powder which is an excellent source of anti-oxidants.

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Extremely delicious and easy to make.

I have used a home made almond nut butter in this recipe but you could use one that has been commercially made. I like to activate my nuts to remove the anti-nutrients and by making the nut butter myself l can be assured of the ingredient content.

Making the Nut Butter:

You require 2 cups of raw nuts which have been soaked in filtered water and 1 tablespoon of sea salt for up to 24 hours for hard nuts such as almonds and around 6 hours for softer nuts such as cashews. They then need to be dehydrated as otherwise the nut butter will be too moist. Rinse well then add to the food processor with the chopping blade attachment and 1 cup of organic coconut oil, 2 pinches of pink Himalayan Rock Salt and 1 teaspoon of raw organic honey. Process until creamy. This can take up to ten minutes and it is a good idea to stop the food processor and wipe down the edges with a spatula so everything is evenly processed. You can keep this nut butter in the fridge for several days or use some of it as a spread and the rest in this lovely slice recipe.

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Keep processing until it is smooth and creamy

Making the Slice:

Ingredients:

1 1/2 cups of home made nut butter (I used almond)

1 1/2 cups raw activated cashews

3 level tablespoons raw organic honey

2 generous tablespoons Acai Berry Powder (This can be substituted for another Superfood powder or raw cacao).

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This powder is great in smoothies as well.

Method:

Add the ingredients to the food processor using the chopping blade. Process until well combined. Place the ingredients in a dish generously lined with baking paper and smooth out with a spatula.

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A quick taste test now is a good idea.
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All smoothed out and ready for the freezer

Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.

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Smaller slices are better.
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Have a piece or two and enjoy.

As this slice has a high healthy fat content it does soften quite quickly when at room temperature and l prefer to eat it straight from the freezer.

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

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.

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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:

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Brown the beef mince in a pan. I didn’t add any fat as there was plenty in the meat.
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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.

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While the meat is browning grate the vegetables. I used a food processor which was super quick.
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Add the grated vegetables and mix well.
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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. 

All natural beef curry

A delicious and healthy grass fed beef casserole with a spicy sweetness using all natural ingredients. Gluten & dairy free, Paleo friendly and a family favourite. Serve it along side your favourite vegetables or on a bed of cauliflower rice or baked sweet potato noodles.

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Served with coconut vegetable spaghetti and red cabbage cauliflower.

Ingredients:

1kg or approximately 6 pieces of gravy beef/oyster blade steak diced

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The centrepiece of this dish is quality grass fed beef.

2 small onions or 1 large diced

1 tablespoon organic tomato paste

2 tablespoons coconut flour

1 generous tablespoon coconut oil

Spices: You can use a curry powder if you can tolerate the ingredients but l used ½ a teaspoon each of dried ginger, turmeric, cumin, cinnamon and a pinch of paprika.

Pink sea salt and black pepper

½ cup shredded coconut

2 cups stock (homemade if possible)

Squeeze of lemon or lime juice. (A whole small one if possible).

1 medium sized ripe banana diced

1 granny smith apple with the skin removed-diced.

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This is the natural sweetness in the dish.

Method:

Place all ingredients into the pot except the stock, fruit and citrus juice. Cook on a medium heat and stir frequently for several minutes to let the meat brown and the flavours develop.

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Let this cook on a low heat for several minutes to let the flavours develop.

Add the remaining ingredients and stir.

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Now let this simmer for at least six hours, longer if possible and enjoy the aroma.

Simmer for at least six hours or even all day on a low heat or use the slow cooker by browning the ingredients first and then placing them into the slow cooker with the stock, fruit and citrus juice.

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A rich and beautiful colour. 
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Served here with baked sweet potato noodles, red cabbage coleslaw and steamed cauliflower.

You can follow me daily on Facebook at Primal Living Melbourne or Holistic Wellness For Life. For a quicker way to keep in touch follow me on Instagram at holistic_paleo