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.
Paleo Indian Lamb Kofta
olive oil spray
1 garlic clove, minced
250g lamb mince
1 Tbsp currants, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
- Preheat the oven to 200 degrees C. Line a baking tray with foil and lightly brush or spray with olive oil.
- Place all the ingredients in a bowl and mix until well combined. Shape into 6-8 oval patties and place on the oven tray.
- Cook in the oven for 16 minutes (turning after 8 minutes), or until just cooked through.
Serve with lemon wedges and cauliflower rice or salad.
This leek and potato soup is a satisfying dish. It manages to be smooth and creamy texture without the cream. To make this a paleo dish you could make it with sweet potatoes instead of potatoes.
Primal leek and potato soup
1 leek, chopped
3 medium potatoes, peeled and chopped
2 cups of chicken stock or bone broth
- In a large stock pot, heat the coconut oil on medium heat.
- Add the leeks and saute until soft, about 8-10 minutes.
- Add the chicken stock to the pot and bring to the boil. When the stock boils, add the potatoes and bring back to the boil. If needed add boiling water to cover the potatoes.
- Then reduce the heat to low, cover and simmer for 25-30 minutes, until potatoes are soft.
- Remove from the heat and blend until smooth with a hand mixer or blender.
- Divide among bowls and serve warm.
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
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 helps to replace electrolytes in the body.
Ice block moulds can be found in $2 shops or kitchen shops. Alternatively, you can use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.
Paleo orange ice blocks recipe
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.
Notes: dairy-free, gluten-free, vegetarian, vegan
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
- Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs.
- Add the water and continue to process until it becomes sticky enough to roll into balls.
- Use a dessert spoon to measure the mixture and roll into firm balls.
- If you like, roll the balls in desiccated coconut to coat the outside (optional).
- Store in an air-tight container in the refrigerator.
Makes about 20 small balls.
We were lucky to receive a packet of Heavenly Chocolate Fudge Brownie from Melinda’s Gluten Free Goodies to trial. I was wanting to make something sweet for afternoon tea and these were the answer.
The lactose-free chocolate was morish and I had to stop myself from eating the chips! I must admit I made a bit of a mess melting the chocolate and butter in the microwave, so next time I would do this on the stove top. Alternatively, I’d suggest checking the mixture every minute and the recipe on the back of the packed does suggest this.
It was then easy sailing as I mixed 2 eggs with the brownie premix, which I then combined with the chocolate and butter mixture.
I didn’t line my cake tin as suggested, but I did use a non-stick tin sprayed with oil. I popped it in the preheated oven and 25 minutes later it was done. You can leave the cake in less time for a more fudgy result, but I left them in for the full amount.
The result was gooey, moist chocolate brownies, with no funny aftertaste that you sometimes get with gluten free products. They have kept well for a few days, although best eaten on the day of cooking.
It’s not hard to see how these become bestsellers.
Available from Coles, Woolworths, IGA, Independents, and various online stores.
Thank you, Melinda’s Gluten Free Goodies for allowing us to try Heavenly Chocolate Fudge Brownie
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.
Luscious lemon sago recipe
1/2 cup of sago
2 cups of water
1 lemon, juiced
2 Tbsp honey
2 Tbsp golden syrup
- Wash the sago and soak for an hour in some water.
- Rinse off the water. Add 2 cups of water to a saucepan and bring to the boil.
- When boiling, add the sago and stir until quite transparent (this can take 15-30minutes).
- Add the lemon juice, golden syrup and sugar.
- Pour into a bowl or mould and chill.
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?
Stewed rhubarb recipe
1 bunch of rhubarb
1/4 cup of water
4 Tbsp honey or sugar
1/2 lemon, juiced
- Cut the ends and leaves off of the rhubarb. Then cut the stalks into pieces about 3 cm long.
- Place the water, sugar (or honey) and lemon juice on to boil in a pot.
- When boiling, add the rhubarb.
- Cook gently with the lid on until tender, about 10 to 15 minutes.
- Allow to cool.
Note: SCD and GAPS safe if you use the honey.
All about Almond Flour
Almonds are high in manganese, vitamin E and magnesium. As they have a high-fat content, it is important to store them properly to stop them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Almonds and nut flours can be stored in the refrigerated for several months, and in the freezer for up to a year. Almonds still in their shell have the longest shelf life.
Almond meal is generally the same as almond flour. Sometimes it can be just ground finer.
Australian Stockists of Almond Flour
Here are some of the Australian companies that can supply you with bulk quantities of almond flour for cooking:
$105 for 5kg certified organic blanched almond flour
Almondco Almond Hut
Sell almond meal (blanched) in a 10kg carton for $100.00. Freight to Queensland will be a further $33.65.
Phone: 08 8586 8800 Email: email@example.com
Queensland Fruit and Nut Distributors
Almonds blanched meal is $12.80 per kg. Delivery to Brisbane was $7.58.
56 Parramatta Rd, Underwood, QLD 4119
Phone: 07 3208 9488 Email: firstname.lastname@example.org
Hellene Food Brokers
Almond meal is $10.50 per kg in a 10kg carton. Delivery to Brisbane is $1.00 per order.
17 Duncan Street, West End, QLD 4101
Phone: 07- 3844 2822 Email: email@example.com
Kumari Spices and Things
$13.30 per kilogram. No minimum amount.
199 Robinson Road, Geebung.
Phone: 07 3265-2099
Mrs Flannerys Natural Grocers
Sells almond meal for $18.99 per kilogram. No minimum amount.
Prices current as of August 2011.
Inspired by Mark Jensen’s Carrot, orange and blackcurrant salad in The Urban Cook. I’ve adapted his recipe and left out the red chilli and sherry vinegar, which he added although saying it was not in the traditional middle eastern version. I’ve also reduced the ingredients to serve one person. Mark recommends having the dish in Autumn when both oranges and carrots are in their peak.
1 Tbsp dried currants or raisins
1 carrot, peeled and grated
1 Tbsp olive oil
several fresh mint leaves, chopped
- Soak the dried currants or raisins in water to make them easier to digest.
- Cut the top and bottom off the orange, and then cut off the rest of the skin to ensure all of the white pith has been removed. Cut the orange into segments. Add any juice and the segments to serving bowl.
- Peel and grate the carrot and add to the bowl, along with the mint, drained currants and olive oil.
- Mix all the ingredients to together and season with salt and pepper.