These make a delicious treat or snack - they taste pretty much like pumpkin pie and require no baking.
INGREDIENTS
1 can pumpkin puree
400g (2 x 200g packs) coconut butter
16 dates
1-2 tsp cinnamon
1-2 tsp mixed spice
1 tsp vanilla
pinch of sea salt
PROCESS
1. Place dates in a bowl of water in the microwave for a couple minutes to soften
2. Whizz up the dates in a food processor (or finely chop) until they form a lovely goopy paste
3. Melt coconut butter by placing in a bowl of hot water (also in the microwave if you want it melted quickly)
3. Combine all the ingredients in a bowl until they come together in a soft fudgey ball
4. Spread out onto a wax paper lined baking tray to the desired thickness (I made mine about half an inch thick). Sprinkle with a little cinnamon and place in the fridge to cool and harden
5. Cut into desired pieces and enjoy as a treat!
These are loaded with nutrients and are a great way to get into eating liver if you're scared to try it alone - it tastes great mixed with the other ingredients!
INGREDIENTS
500g gound beef
500g ground lamb
250g lambs liver
1 courgette
1 carrot
3 leaves of kale
1/2 large sweet onion
2 cloves garlic
Oregano, fresh rosemary & basil
Salt and pepper
PROCESS
1. Preheat oven to 180C (375F)
2. Chop up all the veggies and fresh herbs finely (grate or use a food processor)
3. Chop up (or food process) liver into as finely desired pieces as possible. (It will form a kind of paste in a food processor)
4. Mix all the ingredients in a large bowl until thoroughly combined (using your hands works best!)
5. Shape into golf ball size rounds and place in a baking dish (this should make around 25 decent size meat balls
6. Cook in the oven for around 25 minutes - until cooked through
Serve with some healthy veggies for a super nourishing meal
This is a yummy recipe I found on paleospirit.com. I just tried it and it tastes as good as it looks!
INGREDIENTS
Crust
3/4 cup coconut flour
1/2 cup unsweetened coconut flakes
3 large eggs
1/4 cup virgin coconut oil
2 tbsp coconut crystals
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp vanilla extract
2 tbsp cold water (if needed)
50-75g dark chocolate (85% or higher cacao)
Filling
4 large egg yolks
2 cans of full fat coconut milk
1 (200g) packet of coconut butter (coconut cream concentrate)
2/3 cup coconut crystals
1 tsp vanilla extract
1/4 tsp celtic sea salt
9 tbsp arrowroot powder
Topping
1/2 cup coconut flakes
dark chocolate shavings (85% or higher cacao)
PROCESS
Crust
1. Combine the coconut flour and desicated coconut in a bowl.
2. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, sea salt, baking soda and vanilla extract.
3. Add the wet ingredients into the dry and mix well until it forms a crumbly dough. Add water if necessary until the dough comes together
4. Spread the dough into a 9 inch pie dish and bake at 325F (160C) degrees for approximately 15 minutes until golden brown. Let it cool.
5. Melt the dark chocolate in the microwave.
6. Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
7. Place the coated pie shell in the refrigerator to harden.
Filling
1. Prepare an ice bath and set aside.
2. In a bowl, lightly whisk the egg yolks; set aside.
3. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes till it thickens a bit.
4. Whisk a quarter of the hot coconut milk mixture into the egg yolks and then whisk in remaining coconut milk mixture. Pour back into the saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes.
5. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes.
6. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
8. Fill cooled crust with the custard and spread evenly.
9. Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.
Okay I've been reading about bone broth for a little while and finally decided that I need to try it. It is a fantastic way to load up on minerals and nutrients like calcium, magnesium, phosphorous and other trace minerals. Not to mention gelatin. This stuff is GREAT for the immune system, bones, joints, intestinal tract, not to mention cellulite. And it is SO easy (if a little time-consuming).
INGREDIENTS
1-2lb bones (any beef or chicken bones will do)
2-3 tbsp cider Vinegar
Whole head of garlic
Salt
Water
PROCESS
1. Place all the ingredients in a large pot or slow cooker. Make sure you cover bones in water
2. If using a stove, bring to a boil and then turn right down and let it simmer. With a slow cooker, simply switch onto low. Skim off any scum that rises to the surface.
3. Leave either option for between 6 (for chicken or fish bones) to 24 hours depending on the type of bones and the concentration of the stock you would like
4. Switch off after desired time and let it cool
5. Remove bones and strain the mixture into glass jars and store in the fridge or freeze
6. Heat up and drink or add stock to dishes when cooking
