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.
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.
Millefeuille means a thousand layers. It is a French pastry usually with three layers of puff pastry and a pastry cream filling. It is sometimes called vanilla slice or custard slice in Australia.
This recipe took a couple of attempts to get right. The original recipe contained evaporated milk, which I’ve changed to almond milk. I also tried coconut milk but found it too over powering. I split the mix on my first attempt, so please make sure that the mixture is cool before you add the milk, otherwise you’ll get a layered effect. I’ve used strawberry jelly – but any flavour will work – try to look for a pack that has natural flavours and colours, otherwise make your own juicy jelly.
1 packet of jelly crystals (85g) – strawberry
1 cup hot water
1 cup almond milk, or alternative
1/2 cup cold water
Dissolve the jelly crystals in the hot water. Stir well with a fork.
When the mixture is cool (important!), stir in the almond milk and cold water.
Place in the fridge to set for at least 2 hours or overnight.
I couldn’t wait to take this raw dessert home from Sunday’s Northey Street Organic Markets to try it. I would have tried it on location, but we arrived near closing and the seller had run out of spoons.
This looks as good as it tastes! It was a beautiful soft light strawberry and chocolate mousse on a macadamia base. Full of lots of organic goodness and divinely delicious. And guess who it was made by? None other than Masterchef contestant, Skye Craig from Wild Sugar.
I was too shy to talk to Skye, maybe next time. I feel like too much of my life is taken up by Masterchef. One of the guys at work thought he had become too obsessed when he noticed that he was sitting on the couch waiting for the show to start, and he looked over at his partner who was reading the first edition of the Masterchef magazine and down in his lap was the second edition!
Next week, I’m going early and I want to try all the other desserts I missed out on.
LSA stands for linseeds, sunflower seeds and almonds. Linseeds are also known as flaxseeds. It’s better to grind these up yourself fresh using a coffee bean grinder or a mortar and pestle. If you do buy them pre-ground from the shop, make sure they were stored in the fridge. When you get them home put them in an air-tight container and keep in the fridge for up to a month. They are packed full of fibre, calcium, essential fatty acids, protein and minerals.
1 Tbsp LSA
1 Tbsp hazelnut meal
1 Tbsp honey
1 small punnet of strawberries
Hull and quarter the strawberries.
Add the LSA and hazelnut meal, stirring to mix.
Add the honey and stir well to serve straight away.
This is an great way to have your two fruits a day. I think we have lost the strawberries that were growing in the hanging basket. I might have forgotten to water them for about a week, as they aren’t near the rest of the fruit trees and vegetable beds. I adore the taste of home-grown strawberries, but at the moment they’re not contributing anything to our challenge. My second lot are doing well, so I’ll need to be more diligent with them.
I’ve used frozen strawberries for this recipe, but you can substitute any of the other berries. Adjust the quantities to suit your taste, but if you are using frozen items make sure your blender can do ice, otherwise you might wreck the blades. The mixture is thick, so you may like to add more liquid to serve 2 people. I also add a spoonful of flaxseed oil to keep my skin healthy, but that’s optional.
½ cup fresh or frozen strawberries
1/4 cup of almond milk, rice milk, or milk
1 banana, small, cubed
1 teaspoon honey
4 ice cubes (optional)
Place all ingredients in a blender and blend until smooth.
As this blog is supposed to be about fruit and vegetables try to ignore the chocolate cake for a moment.
How easy is coulis to make? Absolutely lick-out-the-container-delicious and dead easy. You don’t even really need a recipe. Well, you won’t after the first time.
¼ cup of raspberries blitzed in the blender
add juice from half a lime (or quarter of a lemon) and 3 teaspoons of sugar to taste
You can try other fruits to make coulis (French for uncooked fruit sauces), such as strawberries, blueberries, mangoes, and kiwi fruits. If you are pedantic, you may like to strain out the seeds. Drizzle over chocolate cake or dessert of choice.
For this gorgeous gluten free chocolate cake I used Cocoa Farm chocolate to give it a hint of fruity shiraz. It’s great to see an all Australian company coming up with innovative products. I can’t wait to try their Orange Organic Dark Chocolate.
100g brown sugar
150g almond meal
3 eggs, organic and free range
Pre-heat oven to 170°C
Melt together butter and chocolate in a bowl over a pot of simmering water. (Or use microwave on low if you are game).
Separate eggs and set whites aside.
Cream together yolks and sugar until pale and doubled in size. Add melted chocolate to egg mixture and beat on slow speed until combined. Fold in almond meal with a spatula.
Whisk egg whites to stiff peaks.
Fold whites through cake mixture.
Transfer mixture to a greased cake tin.
Bake for 25 to 40 minutes.
Cake should be springy in the middle and skewer should come out clean. Remove from oven and transfer to cooling rack.
B.T.W. Try to avoid blitzing frozen raspberries near clean washing up. It was hard to mop up and hide the evidence of all the red segments flicked all over the place. Blend in the sink people.
Home made jelly tastes completely different from the store-bought jelly crystals. The little secret that I’m going to let you in on is that it is just as easy as pouring in some boiling water and mixing. Ok, maybe there are a few more steps, but I’ll get to that in a moment.
Recently I took some orange and passionfruit jelly to a friend’s place for after dinner. They turned their nose up and missed out. Later they found out that it was home made and regretted not trying it. Please don’t make the same mistake.
We’ve had the odd alpine strawberry from our hanging basket. They taste of sweet sorbet but would never sell in the shops because they are no bigger then my smallest fingernail. The strawberry seeds we planted in the vegetable beds haven’t shown up, which doesn’t really matter because the melons have happily taken over the space and spilling over the sides!
1 cup of fruit juice
1 cup of boiling water
4 tsps gelatine (or equivalent agar agar)
Squeeze fruit to make one cup of juice.
Strain the juice through a sieve to remove seeds and/or pulp. (optional)
Add sugar if needed to taste. Usually about 1 tbsp.
Add boiling water to a cup and then quickly mix in gelatine with a fork.
Combine the gelatine and juice mixture.
Pour in to molds and set in fridge overnight.
Note: I’ve used this recipe with lots of different fruit juices. It’s a great way to get rid of lots of passionfruit and withhold the seeds. Experiment and let me know what you try.