Paleo blueberry ice blocks

paleo-blueberry-ice-blocks

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

  1. Combine coconut milk and blueberries in a jug. Blend with stick blender. Pour mixture into ice block moulds.
  2. Place lid on moulds and place them in the freezer for a minimum of six hours.

Makes 4 ice blocks.

Paleo orange ice blocks

orange-ice-block

Citrus and coconut water are a refreshing combination on a hot day. You could add a pinch of sea salt and have these as a replacement for those hydrating ice blocks you get at the chemist, as coconut water replaces electrolytes in the body.

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.

1 cup of coconut water
1 cup of freshly squeezed orange juice

  1. Combine coconut water and freshly squeezed orange juice in a jug. Pour mixture into ice block moulds.
  2. Place lid on moulds and place them in the freezer for a minimum of six hours.

Makes 4 ice blocks.

Kefir starters and grains

kefir

You can make home-made kefir with goat, sheep or cows milk and select your own live cultures for fermentation. It is also possible to make kefir from coconut milks and filtered water (not tap). Kefir needs to incubate for 24 hours or more so that the fermenting bacteria consumes all of the lactose and is therefore easier to digest.

Kefir grains or starters

Sometimes you can get the grains for free on GAPS or SCD mailing lists or social networks. The following places sell kefir grains:

Equipment

The following equipment is needed:

  • 2 wide mouth glass jars
  • 2 glass bottles with caps
  • Nylon mesh strainer (better than metal for the grains)
  • Funnel
  • Wooden spoon
  • Unbleached cloth such as calico
  • Elastic band or string

FAQs

Bliss balls

bliss balls

These balls are sugar-free and full of healthy goodness. The sweetness comes from the dried dates and sultanas with a touch of honey.

Bliss Balls recipe

2 cups of rolled oats
1 cup pitted dates, roughly chopped
1/2 cup of sultanas
1/2 cup of shredded coconut
1/2 cup of almonds
2 Tbsps cold-pressed organic coconut oil
1 Tbsp cocoa powder
2 Tbsps honey
2 Tbsps water
1 tsp vanilla extract

  1. Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs.
  2. Add the water and continue to process until it becomes sticky enough to roll into balls.
  3. Use a dessert spoon to measure the mixture and roll into firm balls.
  4. If you like, roll the balls in desiccated coconut to coat the outside (optional).
  5. Store in an air-tight container in the refrigerator.

Makes about 20 small balls.

Best recipe: Panna cotta

pannacotta

Panna cotta is a traditional Italian dessert meaning “cooked cream”. I have attempted to make it before, but as I was trying to invent my own recipe with coconut cream – it didn’t turn out very well. I can reassure you that the below recipe does work and it’s dead easy. Vanilla panna cotta may be too bland for some people so think of it as a starting point and add other flavours or a berry sauce.

I didn’t have a vanilla bean, so instead I used vanilla concentrated extract and vanilla bean sugar from Herbie’s Spices. The sugar has black flecks which are the vanilla bean seeds. If you have vanilla essence use 2 tsp to 1 tsp of concentrated extract (or twice as much).

Vanilla panna cotta

2 Tbsp water
2 tsps gelatine powder
1 vanilla bean, split and seeds scraped OR
1 tsp vanilla concentrated extract and 1 Tbsp vanilla bean sugar
1/3 cup icing sugar, sifted
500ml single (pouring) cream

  1. Place the water in a cup and sprinkle over the gelatine. Allow the water to be absorbed, which may take about 5 minutes.
  2. Place the cream, icing sugar, vanilla bean and seeds (or vanilla concentrated extract and vanilla bean sugar) in a small saucepan over medium heat. Bring to the boil, stirring occasionally.
  3. Add the gelatine and cook stiring for 1 to 2 minutes, or until the gelatine is dissolved.
  4. If used, pick out the vanilla bean pod.
  5. Pour the mixture into 4 x 1/2 cup capacity (125ml) lightly greased moulds.
  6. Refridgerate for 4 to 6 hours, or until firm.
  7. Remove the panna cotta from the fridge 5 minutes before serving. Remove from the moulds.

Serves 4

Cooked for the 100 recipes to cook in your lifetime challenge. 

Passionfruit yogurt

passionfruit-yogurt

Our passionfruit vines have been abundant with fruit, which we have mostly been giving away to friends and family. This recipe is a simple way to use up passionfruit by swirling it through plain yogurt. I like to use Greek yogurt, but any plain yogurt will work.

3-4 passionfruits
250g tub of natural or Greek yogurt

  1.  Spoon out the pulp from the passionfruit, and stir through the yogurt.

Serves 1.

Salted caramel popcorn

popcorn

Here’s an easy recipe to make when you get the mid-afternoon munchies. The caramel sauce lifts ordinary popcorn into the I-could-easily-eat-all-of-this realm. It’s good to test your oil with one corn kernel first to tell when you have the right temperature. Num, num.

1/3 cup brown sugar
1 Tbsp golden syrup
1 Tbsp butter
1 tsp vanilla extract
1 tsp water
1/4 cup unpopped popcorn
olive oil
sea salt

  1. Stir all ingredients except the oil, popcorn and salt together in a small saucepan over low heat, until the sugar is dissolved and the butter has melted.
  2. Increase the heat and bring to the boil for a few minutes.
  3. Remove from the heat and set aside.
  4. Cook the popcorn according to the instructions on the packet.
  5. Pour the caramel sauce over the popped corn, season with sea salt and mix well.

Serves 3.

Luscious lemon sago

lemon

After five attempts at making sago, I have finally found the answer. It still looks like frog’s eggs, but it’s a light and refreshing dessert.

Sago is sometimes sold as ‘seed tapioca’. The one  I used is made by McKenzie’s and they clarify the difference on the back of the packet:

A common alternative to Sago is Seed Tapioca. Sago and Tapioca are both starch extracts, sago from various southeast sago palms and tapioca is processed from the tubers of the cassava plant.

This explains my mixed results. Perhaps I should rename the recipe to Luscious Lemon Seed Tapioca? Naw, it doesn’t have the same ring to it.

You may like to try this recipe with limes instead. I like to eat lemon sago alone, but you can serve it with fresh or stewed fruit and cream or custard.

1/2 cup of sago
2 cups of water
1 lemon, juiced
2 Tbsp honey
2 Tbsp golden syrup

  1. Wash the sago and soak for an hour in some water.
  2. Rinse off the water. Add 2 cups of water to a saucepan and bring to the boil.
  3. When boiling, add the sago and stir until quite transparent (this can take 15-30minutes).
  4. Add the lemon juice, golden syrup and sugar.
  5. Pour into a bowl or mould and chill.

Serves 4.

Stewed rhubarb

stewed-rhubarb

I’ve worked out that I’ve been cooking my rhubarb for way too long! I do like it mushy though. Isn’t this a vibrant red?

1 bunch of rhubarb
1/4 cup of water
4 Tbsp honey or sugar
1/2 lemon, juiced

  1. Cut the ends and leaves off of the rhubarb. Then cut the stalks into pieces about 3 cm long.
  2. Place the water, sugar (or honey) and lemon juice on to boil in a pot.
  3. When boiling, add the rhubarb.
  4. Cook gently with the lid on until tender, about 10 to 15 minutes.
  5. Allow to cool.

Serves 6.

Note: SCD and GAPS safe if you use the honey.

Mango coconut cream pie

This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.

1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract

  1. Soak the cashew nuts for at least 3 hours beforehand.
  2. Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
  3. Add all of the ingredients to a food processor and puree.
  4. Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.

Serve with fresh fruit.