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
- Combine coconut water and freshly squeezed orange juice in a jug. Pour mixture into ice block moulds.
- Place lid on moulds and place them in the freezer for a minimum of six hours.
Makes 4 ice blocks.
Here’s a simple carrot soup for winter. It’s packed with beta-carotene, which is great for healthy skin and eyes. It’s best to make your stock from scratch so it’s packed with healing nutrients.
1 onion, chopped
1 clove of garlic, minced
4-6 carrots, chopped
4 cups of chicken stock + hot water
½ tsp of parsley or basil
- Brown the onion in some coconut oil in a pot.
- Boil the kettle for your stock. Add meat stock to the pot.
- Add the carrots, garlic and herbs. Add more hot water, if needed, to cover all the ingredients.
- Gently simmer until the carrots are soft, about 30 minutes.
- Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
- Season with sea salt and pepper.
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.
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.
This is a satisfy and filling breakfast which makes a large portion (you may like to use teaspoons if you want a smaller portion). I soak all the seeds and sultanas and craisins for better digestion, but you don’t have to. If you want to use ground flaxseeds (linseed meal) it is better to grind the seeds fresh, so they don’t go rancid. You can use also organic yogurt for a primal option.
A great way to start the day with paleo friendly muesli recipe.
Paleo bircher muesli recipe
1 Tbsp flaxseeds or ground flaxseed
2 tsp chia seeds
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
1 Tbsp sultanas or currants
1 Tbsp craisins (dried cranberries)
1 orange juiced
1 small apple grated
2 Tbsps of coconut yogurt
2 Tbsps of almond milk
- Soak the flaxseeds, chia seeds, pumpkin seeds and sunflower seeds, sultanas and craisins in the orange juice overnight.
- Place all the ingredients in a bowl and mix together until combined.
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:
The following equipment is needed:
- 2 wide mouth glass jars
- 2 glass bottles with caps
- Nylon mesh strainer (better than metal for the grains)
- Wooden spoon
- Unbleached cloth such as calico
- Elastic band or string
Here’s a great little recipe to make during summer, since it doesn’t use the oven and just the stove top. I used sultanas, but to make it a more festive perhaps you could use mini mashmallows, cranberries or pistachios.
I took it along to my art and craft class breakups and it got favourable comments and someone even asked for the recipe. So here it is.
Chocolate fudge slice recipe
1/2 cup brown sugar
3 1/2 tbsp milk
1 tsp vanilla essence
1 tbsp cocoa powder
1/2 cup chopped sultanas or walnuts
250g Milk Arrowroot biscuits, crushed
200g dark chocolate
- Grease a 20cm square cake tin and line with baking paper.
- Combine the butter, sugar, milk, vanilla, cocoa powder and sultanas in a saucepan and bring to the boil.
- Cool and then stir in the crushed Milk Arrowroot biscuits. Spoon mixture into the tin, press and smooth with the back of the spoon. Refrigerate for 1 hour or until set.
- For the topping, melt the chocolate and butter together in a saucepan over low heat. Cool for 15 minutes until thickened slightly.
- Spread the topping over the slice.
- Leave to set and then cut into squares or diamonds.
Here’s a list of all the cooking schools in Brisbane and the Sunshine Coast in Queensland:
This vibrant red dish of spaghetti is dyed from the freshly roasted beetroot. The leaves have been included as well, and they are nearly as good as kale chips. Try them and see if you are convert like us.
Even though the roasting takes awhile, it really is a easy dish to prepare. But please promise me you won’t use tinned beetroot, because that won’t do at all here. We were lucky to have some beetroot fresh from the garden.
Beetroot spaghetti recipe
2 roasted beetroot, with leaves
1 clove of garlic
1 Tbsp capers
spaghetti for two people
lemon juice from 1/2 lemon
salt and pepper
- Roast the beetroot in the oven with leaves. Cut into bite size pieces
- Cook spaghetti as per instructions on the back of the packet.
- Drain pasta. Cook the garlic for 2 to 3 minutes and then add capers in the pan. Stir through the beetroot and spaghetti. Squeeze over lemon juice.
- Season with salt and pepper.
Fattoush is a salad from Syria containing tomatoes, lettuce, cucumber and most distinctively is the sumac in the dressing. This salad is brilliant and I even went back for seconds – unheard of before.
Sumac is a berry and the powder is a deep burgundy colour. The taste is salty and tangy and pleasantly fruity with no sharpness. It is used in Middle Eastern cooking as a souring agent instead of lemon or vinegar. It can be sprinkled on kebabs and other meats before cooking and used a garnish for salads. Sumac is available from Herbie’s Spices.
If you like them, add 2-3 radishes, halved. I don’t like them much so I’ve left them out. I’ve also left out the paprika as I’m intolerant to it. The dressing is garlicky – you have been warned!
1 pita bread
1 Lebanese cucumbers, halved lengthwise, cut into thin slices
Handful of cherry tomatoes, halved
1 red capsicum, cut into cubes
2 handfuls of lettuce leaves, torn
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
1 garlic clove, crushed
1 tsp sweet paprika (optional)
1 tsp sumac
1 tbsp olive oil
1 tbsp lemon juice
- Mix the dressing ingredients in a small bottle – shake to combine.
- Crisp the pita bread in a moderate oven or under a grill.
- Place all the vegetables and herbs in a large bowl. Break the bread into small, rough pieces into the bowl. Add the dressing and toss well with your hands.
Thank you to Herbie’s Spices for providing a sample.
This fruit loaf is made with apple cider, spices and dried fruits. It is perfect with marmalade – actually I had it with my Aunty’s cumquat marmalade and it was delicious. I think this could be nice with half a cup of dried apple added. I’ll try that next time I make it. I used the new James Squire Orchard Crush Apple Cider – which incidentally is a nice drop on it’s own.
I go through periods of having fruit loaf for breakfast, but I wonder how much sugar the store bought ones contain. This one doesn’t have any. Alas I have fallen off my sugar-free challenge. I have made leaps and bounds in reducing my sugar intake, but I’m still having some!
Isn’t it strange most bakeries don’t sell fruit loaf?
Apple cider fruit loaf recipe
1/2 cup currants
1/2 cup sultanas
335ml bottle of dry apple cider
3 1/2 cups of bread flour
1 tsp ground cinnamon
1/2 tsp ground mixed spice
1/2 tsp ground allspice
3/4 tsp ground nutmeg
1/2 tsp ground cloves
7g dried yeast
- Soak the dried fruit in the apple cider while you measure out the other ingredients.
- Add the flour, spices and yeast to a bowl and make a well in the centre.
- Strain the cider from the fruit, reserving the fruit. Add the liquid to the dry mixture.
- Knead well for 15 to 20 minutes until the dough is stretchy. Cover and leave in a warm place until doubled in size – about 45 to 60 minutes.
- Knock back the dough and add the fruit. Knead until the fruit is evenly distributed.
- Shape into an oval loaf and place of a baking tray lined with baking paper. Cover with a tea towel and prove a second time for 30 minutes or until doubled.
- Towards the end of the rising time, preheat the oven to 220 degrees C.
- Dust the loaf with flour and score it with a knife. Bake for 35 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.