Spiral Foods has an exciting range of Mediterranean inspired sugos. They come in three flavours: Basil and garlic, Primavera Sugo and Arrabbiata Sugo.
We tried the sugo successfully tossed through pasta, and added to a lamb casserole and also in a chicken caccitatore. You could also use the sugo instead of tin of tomatoes in a recipe.
The best thing about these sugos are that they are certified gluten-free and sugar free. What I really like about these products is there’s only natural real ingredients listed on the bottle, and there are no strange unpronounceable nasties.
All three sugos are a delicious combination of flavours and would be a handy addition to your kitchen.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen August 2014. This month, in my kitchen are …
Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours: sundried tomato and basil, rosemary and roasted garlic, and basil and Parmesan. I wrote a review about them.
I’m also trialing Spiral Foods sugo range, which comes in garlic and basil, primavera, and arrabbiata. They are very versatile and we’ve used it in casseroles, baked chicken and curries. Of course, it is packed full of flavour and only made from natural ingredients.
I bought this Spiral Foods rice syrup to try in a few recipes that I had kept. It is very mild tasting, so you could use it instead of honey or golden syrup in a recipe.
I’ve loving this organic, grass-fed butter which we get as part of our organics delivery (Farm Fresh Organics) every couple of weeks. It’s from Organic Times.
Matt likes this organic sauerkraut from Eden Foods. It is fermented using traditional methods and only using cabbage and sea salt. We tried making our own, but it didn’t work out, so this is the next best thing.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen August 2014. Thank you Spiral Foods for providing samples.
This ice block is a delicious combination of blueberries and coconut milk. You could use strawberries, blackberries or any combination of berries or other fruits in this recipe. Add a tablespoon of honey if you’d like them to be a little sweeter.
Ice block moulds can be found in $2 shops or kitchen shops, otherwise use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.
Paleo blueberry ice blocks
1 cup of coconut milk
1 cup of fresh or frozen blueberries
Combine coconut milk and blueberries in a jug. Blend with stick blender. Pour mixture into ice block moulds.
Place lid on moulds and place them in the freezer for a minimum of six hours.
To celebrate Matt being on holidays we thought we enjoy a nice lunch out. If you are following a paleo diet your options are somewhat limited in Brisbane, but we decided to try the Primal Pantry. The Primal Pantry serves only organic produce, 100 percent grass fed meat, no refined sugar, no grains, no processed oils and limited dairy. It is the ideal place to go if you have allergies or food intolerances.
For entre we shared succulent Crispy Chicken Wings with prosciutto wrapped scallops and creamy cauliflower puree.
For a main I tried the Confit Duck on seeded bread, with superfood watercress and caramelized orange.
Matt had the Mexican Beef Cheeks with crisp tortilla and cucumber salsa. I tasted some and we both thought this was the highlight of the meal.
We also ordered sweet potato fries with aioli sauce and roast vegetables as a side.
We agreed it was a nice place to have lunch and that we’d be back sometime soon, perhaps to try their tempting breakfast menu next time.
These spicy kofta balls are great to freeze for later. You can mix the ingredients together in a food processor for a more refined end result, but I like to keep them rustic looking so I mixed everything together by hand.
This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.
juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped
Preheat oven to 200 degrees C.
Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
Season with salt and pepper.
Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.
Go back to your safe zone diet. The foods you know do not cause you any harm. My safe zone diet is now paleo and based on plain meats and roasted or boiled vegetables. I used to go straight to rice based meals after a flare, so this may work for some people. Think about easy and plain foods that you make at home from scratch. These are the safest for people with food intolerances and autoimmune issues. SCD Lifestyle talks more about creating a food safe zone.
Drink water and coconut water to replace any fluids lost, so you stay hydrated.
Try adding some fibre slowly to your diet. Think about flaxseed, psyllium, slippery elm or acacia powder or chia seeds.
Drink a soothing herbal tea, such as Chamomile, or peppermint, which are good for digestion.
Go for a gentle walk, as this will calm the nervous system and aids peristalsis of the gut.
Do either yoga or meditation to create the relaxation response. Aim for 20 minutes each day. This reduce stress and inflammation and releases tension, including the bowel muscle.
Give yourself a tummy rub. Use circular motion around the belly button, starting at the top right and heading left and then down and back. Use coconut oil and gentle essential oils, such as lavender, peppermint and chamomile.
What’s your best advice for surviving a digestive flare?
Spiral Foods has an exciting range of Mediterranean inspired dip and toss oils, made from 100% extra virgin olive oil. They come in three flavours:
sundried tomato and basil which was great in a greek salad (below)
rosemary and roasted garlic which was a perfect match for cold lamb and roasted vegetables salad
and basil and Parmesan which turned a simple potato salad into something special.
You could also use the oils for dipping bread in, or tossing through pasta for a quick and easy dinner. The best thing about these oils are that they are certified gluten-free and sugar free. What I really like about these products is there’s only natural real ingredients listed on the bottle, and there are no strange unpronounceable nasties.
All three flavours are balanced well and would make a delicious addition to your kitchen. They come in an attractive slim bottle, and would make a nice gift idea paired with packet of fancy pasta.