Falling off the bone with a delectable stickiness and sweet flavour. These ribs are all natural, healthy and a family favourite.
The main ingredient is the grass fed beef ribs. It is important to use the best meat possible and this will involve searching your area for a butcher who sells locally grown grass fed meat.
Make a marinade using a tablespoon each of coconut oil, coconut sugar and honey. Place in a saucepan and heat gently on the stove.
Place the ribs in a bowl and mix the marinade through so they are all coated.
Place the ribs into a baking tray. Season with pink rock salt and black pepper.
Cover with aluminium foil and bake in a pre-heated 180 degree celsius oven for approximately 2 hours.
Serve the ribs with your favourite vegetables or salad.
The longer you cook these ribs the more tender and tasty they become. The marinade is a feature and the cooking time allows for a wonderful stickiness to develop using all natural ingredients.
You can follow me daily on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life. For people in Melbourne l have started a local group for those following the Paleo/Primal lifestyle. It is called Primal BluePrint Bayside Melbourne. Anyone can like the page which is where l will share articles and information rather than recipes.
Eggs are a great way to start the day, and this fritatta adds green vegetables with chicken breast to create a wonderful, filling and nutritious breakfast.
If you are rushed for time in the morning you could prepare this dish the night before and cook it in the morning as a way to save time. This will serve up to 4 people or you can have it several days in a row.
6 free range eggs
1/2 cup home made chicken stock
Pink rock salt and black pepper (season to taste)
1 large leaf of silverbeet and spinach (or whatever you have)
A handful of fresh flat leaf parsley
1/2 a cooked chicken breast
1 piece of spring onion green tops chopped finely
1 handful of activated pumpkin seeds
Coconut oil to grease the dish
Whisk together the egg and stock mix and then add the rest of the ingredients, with the pumpkin seeds going on the top of the whole dish.
Bake in a 200 degree oven until golden. Remove from the oven and cut around the edges with a knife. Cut a piece and lift it out with an egg lifter. Serve with your favourite salad or just have it plain.
You can vary the dish by adding different vegetables and meats. The options are endless.
You can follow me daily on Instagram at holistic_paleo
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.
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.
2 cups organic quinoa (l used white)
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)
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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You can’t go wrong with this versatile and healthy vegetable.
Cos lettuce or alternatively known as Romaine lettuce is my new favourite lettuce. After spending years eating Iceberg lettuce and then sorting through the many new varieties on the market, l have now settled on Cos lettuce as my new favourite. I have seen short stemmed and long stemmed varieties, but prefer the long stemmed ones for the versatility of their leaves. I really like that the leaves are so big and soft and then the lower part is really crunchy. You can just pick off one leaf as you need it, especially if you are growing your own, or cut the bottom off the whole bunch and watch the leaves just move apart. I used to battle with the Iceberg lettuce trying to make lettuce cups as the pieces were hard to pull away in tact, and it was so difficult to store as it was a big round shape. The Cos lettuce can be laid flat and fits nicely in lots of small places in the fridge.
Grow your own.
It is so easy and handy!. Not sure about the cost saving but definately a healthier option for you and fun for the whole family.
The leaves are so versatile
The challenge for me lately has been to find a suitable lettuce, not to put in salads as those are plentiful, but to use as an alternative to wraps. Removing grains from the diet does pose a meal planning challenge to those who like to have wraps as a meal and the Cos Lettuce is marvelous for this purpose. The first photos show the larger leaves laid out to use as wraps, while the second photo uses a smaller Cos lettuce where the leaves have a natural cup shape to them and are perfect to fill with your favourite ingredients.
Low Calorie and great taste
High in Vitamin A(Beta-Carotene), Calcium, Vitamin C, Iron, B Vitamins and a good source of Omega 3 Essential Fatty Acids
A complete protein so that it has all 8 essential amino acids
Composed of 17 % Protein
Is heat tolerant so great on top of those home made pizzas just out of the oven
Excellent to use in smoothies
Low in the anti-nutrient Oxalic Acid
Rich in the minerals Selenium, Zinc, Copper, Magnesium, Manganese, Potassium and Phosphorous
What’s not to love! Do yourself a favour and add this delicious and nutritious food to your daily diet.
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Live & eat mindfully. Gluten & dairy free recipes.