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!
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
Place all ingredients in the food processor.
Blitz until well combined and the nuts are broken down.
Roll into small balls using your hands.
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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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.
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.
Making the Slice:
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).
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.
Place in the freezer to set for a couple of hours then slice into portions and return to the freezer.
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.
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These are the most delicious snack and are made from the highest quality ingredients which provide a beautiful flavour combination. A delicious raw and frozen treat which you can grab from the freezer as required. They are super quick to make and are a very dense source of energy and good fats to keep you feeling great. Add your favourite SuperFood powder to increase the nutritional content and vary the flavour.
You can coat these delights in shredded coconut or sesame seeds. This offers a different taste and texture. but the sesame seeds are messier than the coconut as the picture below shows.
1 cup of activated almonds-chopped (other nuts would also work well)
2 tablespoons coconut flour
1 level tablespoon rice malt syrup
1 teaspoon cinnamon
3/4 cup Coconut flakes
3 tablespoons black chia seeds
1 generous tablespoon of a superfood powder. I used Loving Earth Rainbow Superfood Blend (You could use other powders such as Acai or Spirulina)
2 tablespoons sesame seeds
3 tablespoons melted coconut oil
6 medjool dates-seeds removed (Dates are different sizes so put 4 in to start with and add the extra 1 or 2 if needed as they are high in fructose).
Extra sesame seeds or shredded coconut for coating.
Place all of the ingredients in the food processor and blend well. Take a spoonfulls of mix and shape into small balls. You need to squeeze with your hands to form a ball shape and it should feel quite moist. Roll each ball into your desired coating and quickly refrigerate or freeze. They are firm in the fridge and hard in the freezer so you can experiment with the level of firmness that you desire.
They keep well in a sealed container in the freezer and are an excellent snack.
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A healthy coleslaw is so versatile and can be used as a side dish or the centre piece of your meal. You can make it your own by adding in your favourite ingredients as l did here with this carrot based version. The possibilities are endless!
A food processor is handy to have but a grater and a good knife would also be good. You can vary the volume of the ingredients and the actual vegetables you use depending on your tastes and what you have in the fridge.
4 medium sized carrots well washed or peeled
Two celery stalks with the tops chopped off. Well washed.
Celeriac. They are all different sizes but cut enough pieces off to make a cup when grated.
2 Spring onion green tops
1 cup chopped nuts. I used raw activated walnuts but use your favourite.
1/2 cup raw activated pumpkin seeds. Sunflower seeds would also be nice.
Use the grater disc on the food processor to grate the carrot and celeriac. Empty the contents into a large bowl. Swap over to the slicing disc and finely slice the celery and spring onion. Place these in the bowl as well. Add the nuts chopped to your liking and then the pumpkin seeds. Give a good mix.
You can use your favourite dressing but this one was very delicious. In a glass mix roughly three tablespoons of extra virgin olive oil, a splash of apple cider vinegar and a generous pinch each of pink rock salt, black pepper and cumin. Pour it over the salad and mix well. Have a taste test and add more seasoning to suit. The cumin is especially nice and a drizzle of lemon or lime would add some zing.
This is a really crunchy, fresh, tasty and nutritious salad and one that you can make your own. Have some fun with this recipe and add a splash of red capsicum, herbs or cucumber. It will keep well in the fridge for a day or two and is excellent as a work or school lunch option with the addition of a boiled egg or some meat.
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Add colour and flavour to your meal with raw or cooked beetroot noodles. They are so easy to make and lots of fun, adding a crunch if raw and a delicious sweetness when cooked.
The noodle maker l have is a non-expensive plastic one l bought online but it is doing a fabulous job and l find beetroot works very well and l can make a pile of noodles very quickly. Firstly l peel the beetroot and then wash it, and I like to use large beetroots. I would normally use one whole beetroot if l am having them raw or two if cooking them as they soften and shrink during the cooking process. Eating them raw means you need less as they are quite crunchy and require extra chewing than the softened cooked ones.
Using the raw noodles in a dish can provide a lovely centre piece to the dish as they are stiff and can be manipulated to provide shape and height. The other ingredients can be placed around the noodles or you could chop them into smaller pieces so they mix more uniformly into the salad.
When cooking the noodles l like to bake them in the oven until soft and then place under the griller. Alternatively they can be lightly pan fried in a healthy oil such as coconut oil and spices which will give them a delicious flavour.
The addition of rosemary to the noodles was divine and other herbs and spices could also be added to this versatile and delicious vegetable.
A noodle maker is a fun addition to your kitchen appliances and can be used to enhance the presentation of numerous vegetables such as swede, carrot and sweet potato.
Oh, what a decadent Paleo treat this is! Except it is made from all healthy ingredients and is gluten, dairy and processed sugar free.
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.
In this picture l added the mousse to a berry pancake which was made using Buckwheat & Coconut flours, eggs, water, chia seeds and berries.
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!
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. I am on Twitter at Holistic Paleo@carolynlgray and Instagram @Holistic_Paleo. 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.
These tasty raw snacks have the most delicious sweet flavour and are packed with goodness. They are Paleo, gluten, dairy and processed sugar free and filled with nutritious ingredients.
These are the simplest balls to make and taste testing the mixture is part of the fun. You need a food processor to make these as there is quite a lot of blending required. The method is so simple with all ingredients placed into the food processor and blended until an even consistency.
Ingredients:(everything organic if possible). This recipe makes approximately 12 balls.
1 cup of raw activated nuts (l used almonds and brazil nuts)
3 tablespoons sesame seeds
2 tablespoons coconut flakes
1 teaspoon cinnamon
4 large medjool dates (seeds removed)
3 generous tablespoons coconut oil
1 level tablespoon of a superfood powder (I used Loving Earth Rainbow SuperFood blend)
Use a spoon to scoop a small amount of mixture out of the food processor and using your hands shape into a small ball. Cover in extra sesame seeds.
Place the finished balls on a plate and place in the fridge for a couple of hours to firm up.
As this mix makes a small quantity of balls you could keep them in the fridge for a few days and eat as desired. Alternatively you can freeze them especially if you are doubling the recipe. You can experiment with different types of superfood powders such as spirulina or acai berry or add some raw cacao for a chocolate flavour.
The Loving Earth Rainbow SuperFood Blend is in a 150g jar and cost me $45 from the health food shop. The ingredients are raw organic macqui, raw organic acai, wildcrafted gubinge, raw organic camu camu, organic spirulina and organic wheatgrass. I like adding it to raw recipes as heating it too much can impact the nutrient content.
This is a raw and frozen tart that is delicious and flavoursome. The smooth top layer blends well with the rustic coconutty base.
There are 2 stages to this tart which are making the base and the top layer. The process is very quick and it sets in the freezer in a couple of hours.
Ingredients and method:
1 cup of nuts (I used raw activated almonds-your choice). If you want a smoother less rustic base you could use blanched almond meal. I like the base crumbly.
1 cup organic shredded coconut
8 large organic medjool dates (seeds removed)
Place all of the base ingredients in the food processor and whiz until well combined and broken down.
Have a pan greased and ready. I used one where the edge is serrated and the base comes out. Grease this well with coconut oil. Place the processed mixture into the pan and push down well with a spatula and then your fingers. It should be even and well compressed.
Carefully place the tart in the freezer for about 30 minutes to firm up. If you use the pan l did hold the base with your hand while you do this.
2 large avocados (skin and seed removed)
2 generous tablespoons of raw organic honey (gently melted)
Juice and zest of one lime
1/2 cup organic coconut oil (gently melted)
1/2 cup raw macadamia nuts
1/2 cup organic shredded coconut
Place all of the ingredients in the food processor and whiz until smooth.
Pour the lime mixture onto the frozen base and spread out evenly using a spatula.
When it is even place the tart gently in the freezer for a couple of hours.
Use a clean sharp knife to carefully cut the tart. Lift it onto the plate using a cake server. Serve by itself, with some fresh fruit or a topping of raw organic dark chocolate finely sliced.
This is a really lovely recipe and could be kept well covered in the freezer to use as required.
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Pesto is incredibly versatile and can provide both colour and flavour to your meals. This silverbeet based pesto is vibrant in both colour and flavour and is free of gluten, dairy and sugar.
Most pesto’s have lots of garlic in them but l haven’t put any in this recipe as l react badly to it, but if you love garlic add a clove or two.
Three large silverbeet leaves
A handful of fresh flat leaf parsley
1/4 cup extra virgin olive oil (use more or less depending on the consistency you want)
1 dessertspoon organic apple cider vinegar.
1/2 cup raw cashews
Juice of a small lime or 1/2 a large lime (or all of it if you love lime)
Spring onion green tops( 1 or 2 pieces chopped depending on their size)
Pink rock salt and black pepper (season to taste)
Give it all a whiz in the food processor until well chopped and blended. Have a taste and see if any adjustments need to be made such as more oil or seasonings. I served it with both hot and cold meals and it was so delicious and added a real zing to the meal.
You can follow me daily on Instagram at holistic_paleo
A delicious chocolate slice free from gluten, dairy and processed sugar, while also being incredibly nutritious.
This is a simple raw slice that l made using the food processor in just minutes. A taste test of the processed ingredients was delicious.
1 cup of organic almond meal (blanched)
1/4 cup rice malt syrup
1 cup organic shredded coconut
1/2 cup organic raw coconut oil
2 generous tablespoons of organic raw cacao
6 organic medjool dates (seeds removed)
1/2 cup flaked almonds
1/2 cup macadamia nuts
Place all of the ingredients in the food processor. (The nuts could be substituted for any other kind of nut you like)
Place the mixture into a baking dish lined with baking paper. Push it down with a spatula so there is a nice even layer of approximately 1 cm thick. Smooth the surface with the spatula.
Place in the freezer and when frozen cut into individual pieces. The slice freezers in about an hour and can be stored in an appropriate container in the freezer where you can just take a piece or two out as required.
Note: You can buy blanched and natural almond meal. I have been using natural almond meal in most of my recipes which is almond meal with the skin on. I have now switched to blanched almond meal as it is so much softer in my baking.
You can follow me daily on Instagram at holistic_paleo
A raw frozen treat free of gluten, dairy and processed sugar.
These little balls of sweetness are a delightful raw frozen treat to have at any time of the day and the combination of chocolate, fresh strawberries and coconut is very nice. They are quite soft at room temperature which is why they are best eaten frozen, but if a firmer ball is desired the avocado can be left out.
8 medjool dates (seeded)
1 dessert spoon organic raw cacao
3 tablespoons organic coconut oil
2 cups of mixed raw nuts (I used brazil and walnuts)
8 fresh strawberries (washed and the green top removed).
2 tablespoons black chia seeds
1/2 cup organic shredded coconut (plus a bit extra for rolling the balls in)
1 small avocado (optional)
Instructions for making the balls:
Place all of the ingredients in the food processor and mix until well blended.
Use a spoon to form balls of mix and roll in the extra shredded coconut.
Place the balls in a container and place in the freezer.
As these balls are raw they are really quick to make and filled with wonderful nutrients. Store the balls in an airtight container in the freezer and grab one when you need a healthy snack.
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The lime and cinnamon infuse through the bars which are firm, wholesome and delicious. I eat these straight from the freezer and they are a real treat.
2 cups of nuts (I used raw activated walnuts and brazil nuts)
2 cups of seeds (I used 1/2 cup each of pepitas, sunflower seeds, sesame seeds and chia seeds)
1 teaspoon cinnamon
10 medjool dates that have been deseeded and soaked in warm water for 15 minutes then drained
The juice and zest of one large or two small limes.
1/2 cup raw organic honey (slightly warmed)
1/2 cup organic coconut oil (gently melted)
Extra pepitas to put on top of the mixture
Place everything into the food processor and pulse to the desired consistency. The soft dates, coconut oil and honey should be blended in well and the nuts broken into small pieces.
Press the mix into a baking dish lined with baking paper. Mine was approximately 22cm and was a glass dish. Use the spare pumpkin seeds (pepitas) to decorate the top of the mix.
Place the mixture into the freezer for about an hour.
Lift the slab out of the dish by grabbing the edges of the baking paper. Using a sharp knife cut the mix into long bars and then squares. After you have had a taste test, place the rest of the bars into a container and store in the freezer.
I have found that the lovely lime flavour is enhanced over time, and the bars l have eaten from the freezer have had a very enticing hint of lime, which reminds me of the feeling l get when l am drinking a beautiful herbal tea.
If you have enjoyed this post please share with a friend. Thankyou carolyn
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Live & eat mindfully. Gluten & dairy free recipes.