Chocolate and banana are a great combination and with few extra ingredients – it’s a winner. This milkshake is made with coconut milk.
Paleo chocolate banana milkshake recipe
1 cup coconut milk
1 banana, fresh or frozen
1 tsp cocoa or cacao powder
4 dates or 1 tsp honey
a pinch of cinnamon
- Combine all of the ingredients in a blender, and whiz to mix.
Notes: Dairy-free, gluten-free, vegan, vegetarian
This decadent strawberry coconut milkshake is just luscious. It has four simple ingredients and will be ready to drink in under 5 minutes. You can also use frozen strawberries if you like, but try to find organic ones.
Paleo strawberry coconut milkshake recipe
1 cup of full-fat organic coconut milk
1/2 cup of organic strawberries
1 Tbsp raw honey
1 tsp vanilla essence
- Combine the coconut milk, strawberries, honey and vanilla essence in a blender, and wiz the mix.
Notes: dairy-free, gluten-free, vegetarian
Jamie Oliver made this Epic Hot chocolate as part of his Christmas Special on television. I wanted to try the recipe which was originally made for 8 to 10 people. You can keep the ingredients in a large jar, but I would rather make it up as I need it.
This recipe is epic because it contains real chocolate. I recommend using Lindt 70% chocolate because 1 square equals 10 grams. My version doesn’t contain Horlicks because it’s hard to find in Australia. If you do have it, add 1/2 teaspoon to the mixture.
I love cuddling on the couch with a great video and a cup of steaming hot chocolate. Here’s to an epic hot chocolate recipe for one.
Epic Hot Chocolate for one recipe
250 ml of milk or alternative milk
1/2 tsp cornflour
1/2 tsp icing sugar
1 tsp quality cocoa, organic
10g quality chocolate (70% cocoa solids)
a pinch of ground cinnamon
- Pour the milk into a small saucepan and heat to almost boiling.
- Break up the chocolate into small pieces or grate into the milk.
- Add the rest of the ingredients and stir to combine.
My parents have a glut of lemons at the moment and they gave us ‘as many as we wanted’ when we saw them last. I’m a big fan of lemon barley water as an ideal way to use up lemons. This recipe is an adaptation of the one off the back of the McKenzie’s Pearl Barley packet.
Three or four lemons make half a cup of lemon juice. I like to use brown sugar but it gives the drink a warm orange colour, so if you want a more traditional yellow use white sugar. It’s a refreshing drink either way. We feed the remaining pearl barley to our dog. Although McKenzie’s recommends:
Serve in a jug with lots of ice and fresh mint leaves. Could also be mixed with dry ginger ale for a refreshing alternative. Don’t throw away the cooked barley. Store in the fridge and for a nutritious and filling breakfast, warm through and top with yoghurt and fresh fruit pieces.
Lemon barley water
1/4 cup pearl barley
1/2 cup brown or white sugar
1/2 cup lemon juice
4 cups water
- Rinse the pearl barley well, cover with cold water and bring to the boil in a saucepan. Drain and then remove any discoloured grain.
- Place pearl barley back into a saucepan with 4 cups of water. Cook on a simmer for 1 hour.
- Strain the pearl barley. Add the lemon juice and sugar and stir until sugar has dissolved.
- Chill in the refrigerator.
Makes 1 litre.
Inspired by Down to Earth‘s natural raspberry cordial from scratch, I decided to try a reduced version of the recipe. I made a few mistakes with my first attempt. I didn’t strain the raspberries as Rhonda suggests, but I found it way too seedy for my liking. I also accidentally forgot the lemon, but I knew as soon as I tasted it that it was what was missing. Incidentally, I was pleasantly surprised to find that Creative Gourmet has an organic range of raspberries. Now I know how simple and delicious this recipe is to make I’m sure to be trying it again soon.
Homemade raspberry cordial recipe
300g raspberries, frozen or fresh
1 1/4 cups sugar
3 cups water
1/2 cup lemon, juiced
- Defrost the raspberries, if using frozen.
- Make a sugar syrup by using boiling water and sugar. Alternatively, heat the water and sugar in a pot. Stir until the sugar has dissolved completely.
- Add the raspberries and lemon juice.
- Blend with a stick blender.
- Strain the mixture through a fine sieve to remove the seeds and fibre (optional).
- Pour mixture into a bottle and store in the refrigerator.
- Use a small amount of the concentrate and add water or mineral water.
This super deep purple juice is alkalizing, anti-fungal and anti-cancer.
It’s a great combination of healthy raw vegetables and fruits.
Beetroot not only detoxifies the liver and helps with methylation but also reduces blood pressure by helping the production of nitric oxide. Nitric oxide is one of the chemicals the body produces to soften it’s arteries. Remember we want sort arteries and hard bones.
Dr Greg Emerson
- Carrots provide beta-carotene and antioxidants. Recent studies have identified polyacetylenes as phytonutrients in carrots that can help inhibit the growth of colon cancer cells.
- Celery is is a very good source of vitamin C and potassium and a good source of calcium and magnesium, which may help to reduce blood pressure and lower cholesterol.
- Apples contain phytonutrients which help you regulate your blood sugar. They help to reduce your risk of lung cancer risk and asthma.
- Pomegranates are an excellent source of vitamin C. Research has shown that they help prevent an impressive array of diseases, such as prostate cancer, diabetes, lymphoma, common cold, atherosclerosis, and coronary artery disease.
- Limes are an excellent source of vitamin C and their flavonoid compounds that have antioxidant and anti-cancer properties.
- Ginger is an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). It has very potent anti-inflammatory compounds called gingerols, which help to reduce pain levels of arthritis. Research has shown ginger induces cell death in ovarian cancer cells. Ginger has been proven effective for motion sickness, nausea and vomiting during pregnancy.
Dr Greg Emerson’s daily juice recipe
1 small beetroot
1 green apple
1/2 a pomegranate (or 50mls organic pomegranate juice)
a slice of lime (with skin if organic)
1cm piece of ginger
- Place all the ingredients in a juicer and mix. Add water to fill up the glass, if desired.
- Drink straight away to gain the most benefit from the nutrients.
Herbal teas are best brewed for about 5 to 10 minutes in boiling water. You can add a little honey if you like. Here are some herbal teas that are good for improving digestion:
Chamomile has a calming effect on the digestive system. It relaxes and soothes the bowel muscles and is helps to ease spasms. It is perfect as a night cap before going to bed.
Ginger tea is good for tummy upsets. You can purchase it either in tea bags or use grated fresh ginger.
To make ginger tea, grate some fresh ginger root (about half a teaspoonful) into a cup and then add boiling water. Leave for at least 5 minutes to steep and then strain through a small sieve.
Peppermint tea is a fantastic anti-spasmodic. I prefer to use fresh leaves from the garden or organic tea bags (For some reason the non-organic ones have a blah taste to them).
If you are using fresh leaves from the garden, select about five to ten of the bigger ones and cut or rip them up to release more flavour. Add to the bottom of your tea cup and add boiling water. Leave for at least 5 minutes to steep and then strain through a small sieve.
Other herbal teas
- Fennel is good for flatulence
Prepared herbal teas
This is a simple recipe but it’s great to know if you have an upset tummy, as the flaxseeds are very healing for the gut and help to soothe irritated mucous membranes. Flaxseeds are high in manganese, magnesium and omega-3 essential fatty acids, particularly alpha linolenic acid (ALA).
Keep your flaxseeds in the fridge and always grind them yourself so they are fresh.
Flaxseed tea recipe
1 tbsp whole flaxseeds
- Add a spoonful of flaxseeds to a cup and fill with boiling water.
- Steep for an hour or longer. It is best to steep the mixture overnight in the fridge.
- Drain the seeds and drink at room temperature.
You could sprinkle the tea with cinnamon or add a little honey, but I like the plain nutty taste.
I tip the seeds in the garden and I’ve now got a little patch of flaxseed plants growing!
This is my current favourite smoothie. Carob doesn’t taste like chocolate, so don’t think of it as a substitute because it has its own merits. During the war, people would eat carob pods as a way of surviving the food shortages. The bushy tree grows to about 18m high. They are low maintenance and tolerate drought conditions.
The carob and aloe vera in this smoothie are fantastic for inflammation. Use cocoa if you want.
1 tsp carob or cocoa
½ cup of almond milk, rice milk or milk
1 tbsp aloe vera (optional)
1 tsp honey (optional)
dash of cinnamon (optional)
- Add all ingredients to a blender and mix until smooth.
Last year we took bags of passionfruit to work, because we weren’t really fussed on them. I like the taste, but can’t be bothered with the seeds. Passionfruit is very high in vitamin C, so this refreshing drink is slightly less naughty than the bottled stuff. Adjust the water, sugar and fruit ratio depending on whether you like tart or sweet lemonade. Perhaps I should call it passionade?
1 cup of freshly squeezed lemon and passionfruit juice, strain the seeds
3 cups of water
½ cup of white sugar
- Combine all the ingredients in a jug.
- Refrigerate for an hour.
- Add ice and garnish with mint to serve.
Notes: To make up one cup of juice I used 3 lemons and 7 passionfruits – but please just take these amounts as approximates. Use what you have. I also dissolved the sugar in one cup of boiling water first before adding the remaining cold water.