doTERRA essential oil is a winning formula in this 3pm slump saviour!
I have had so many people ask for this recipe so I thought I would finally upload it.
It’s so easy, and is always a winner from health conscious to oblivious people alike.
1/2 cup almond/sunflower meal
2 Tbsp coconut oil
1/3 cup cacao
1/3 cup desiccated coconut
1 Tbsp chia
6 drops doTERRA wild orange essential oil
Pinch of salt
1. Mill the almonds/sunflowers first
2. Add all other ingredients and mill until you have the right consistency.
3. Roll into balls and cover with coconut
4. Place in fridge or freezer
5. Enjoy xo
A winter warming dinner that you can prepare at breakfast!
I have developed a new found love of the slow cooker. It uses very little electricity and you can set it up in the morning so you have a beautiful slow-cooked meal to come home to after work.
This recipe has become a regular in my household and it has even passed the test for the father-in-law (who is very skeptical of the way we eat!). The meat is interchangeable and you can add whatever veggies you like. This is the beauty of the recipe, it can be changed depending on what you have in the fridge and depending on seasonal produce.
500g of beef brisket/silverside/cheeks
1 carrot peeled and chopped
1 zucchini chopped
1 large stick of celery
1 diced onion
3-4 chopped roma tomatoes
1 cup of beef broth or water
1 Tbsp salt
2 Tbsp of Tamari
3 Tbsp rice malt syrup or raw honey
2 Tbsp apple cider vinegar
1/2 Tbsp cinnamon
- Add all ingredients to the slow cooker and stir to combine
- Cook for 10-12 hours on low
- 30 minutes before the meal is ready take 2 forks and gently pull the meat apart and let it marinate in the sauce.
- Serve with pumpkin, carrot and sweet potato mash and some greens.
- Enjoy xo
Easiest and tastiest everything-free bread you will ever make!
OMG!!! This is the winner of home made gluten free bread! And believe me we have tried all of them. The beauty of this bread is that it is egg free, dairy free and can also be nut free. It also works without grains (ie changing brown rice flour to quinoa flour).
Give this a go and you will see that you don’t have to be bread free ever again. Nothing better than warm fresh bread straight out of the oven!
Jessica Cox is a nutritionist and has a fantastic website with loads of recipes, please check it out here.
Ingredients (I have changed it a little bit to agree with my dietary requirements)
1 cup sourghum flour
1/2 cup of sunflower meal
1/2 cup brown rice flour or quinoa meal
2 tsp backing powder
1 tsp of cream of tarter or 1 tsp of lemon juice
1/2 tsp sea salt
1 1/2 Tbsp psyllium husk
1/4 cup flaxseed meal
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup flaxseeds
1 1/2 cups of filtered water
1 Tbsp apple cider vinegar
1/4 cup extra virgin olive oil
- Preheat the oven to 160 degrees fan-forced (180 degrees otherwise)
- Mix all of the dry ingredients
- In a separate bowl mix all of the wet ingredients.
- Mix them bowl together and place in a bread loaf tin with parchment paper
- Cook for 65 minutes
- Serve immediately (the best time!!!) with organic grass fed butter, So good!
- Otherwise cut into slices once cooled and freeze.
Nutrient dense dip for your party snacks!
Since starting on this journey I have come across many new recipes and I am very happy to say that most of them are enjoyed by people who are not on the same food journey. I have found along the way that there are some major benefits to cooking for family and friends. One benefit is you can eat the food that you make as you know what is in the recipe and two you might just start to help people close to you see that with a little bit of creativity and effort the food can be amazing. This will hopefully get people away from the myth that healthy food tastes horrible and move them more towards a healthy pathway.’Bad’ foods that we used to have can be converted into amazing, healthy, nutrient rich foods which have a positive influence on our health and wellbeing.
So along the way I have noticed a lot of people who inspire me eating chicken liver regularly, so I thought I would have a look into the benefits of this food as my family and I had always been partial to a bit of Pâté on a nibble plate.
Pâté seems to be a bit of our power house food. Nutrients found in Pâté include iron, Selenium, plus Vitamin’s A and B12. Iron is an important nutrient that helps your body transport and store oxygen, Selenium supports thyroid function and helps break food down into energy. Vitamin A is an important nutrient to help form white blood cells, in turn aiding the immune system and B12 supports nervous system health and supports red blood cell formation. Chicken livers are also a great source of healthy saturated fat for brain health.
So get a bit of Pâté on your fork and reap the benefits of this amazing food.
Traditional Paleo inspired Pâté
500g chicken livers (I use organic)
2 cloves of garlic
4 slices of nitrate free bacon cut into small pieces
2 onions diced
1.5 cups of organic grass fed butter
5 sprigs of fresh thyme
5 Tbsp apple cider vinegar
2 pinches of nutmeg
salt and pepper to taste
* This recipe makes a large batch so you can freeze a few ramekins for use at the next bbq.
- Heat a large pan and cook the bacon
- Add onion and garlic with 1/2 a cup of the grass fed butter to soften the onions.
- Add the livers and 1/4 cup more of the butter and cook for a further 5-6 minutes or until they are cooked through
- Add apple cider vinegar, thyme, salt, pepper and nutmeg.
- Pour the mixture into a blender or food processor and blend until smooth
- Pour the mixture into ramekins
- Melt the remaining butter and pour over the top of the Pâté evenly. This will prevent discolouration due to oxidation.
- Cover and place one in the fridge and the others into the freezer. (It will last about 5 days in the fridge and 3 months in the freezer)
Enjoy with family and friends. xo