Tag Archives: no grains

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.

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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.

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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

All natural beef curry

February 17, 2015 holisticwellnessforlife Leave a comment

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.

2015-02-16 19.54.22 — Served with coconut vegetable spaghetti and red cabbage cauliflower.

Ingredients:

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

2015-02-16 10.06.07 — 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.

2015-02-16 10.05.45 — 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.

2015-02-16 10.05.28 — Let this cook on a low heat for several minutes to let the flavours develop.

Add the remaining ingredients and stir.

2015-02-16 08.07.17 — 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.

2015-02-17 19.50.26 — A rich and beautiful colour.

2015-02-17 19.32.49 — 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

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