Flowers from my Boy

Hello Faithful Readers

Jordan often picks flowers for me from the garden of his own accord,
it's the sweetest thing he does from his generous and loving heart for mommy,
I have often thought that this is just the most beautiful thing and how am I going to preserve these memories...
Then tonight he picked me a flower again it's probably about the 15-20th flower he has picked for me over his 2.5yr lifespan and it came to me,
every time he picks a flower for me from thus say forward I'm going to blog it and Facebook it and now that's how these sweet moments and cherished memories of my little boys heart will be preserved
Oh how I LOVE you Jordan Boy!

God Bless Y'all

Paleo Pizza Base

Hello faithful readers

So i attempted a cauliflower pizza base a few nights ago for dinner and i thought it was really YUM, unfortunately i did not squeeze enough water out of the base and so it was a bit soggy but still good flavour :-)

Here is the recipe, let me know if you got a crispy result and how

Prep Time: 20 minutes
Cook Time: 20 minutes

Servings: 4 pieces (it's a 12" pizza. Good for 2 to share)

Ingredients

• 2 Cups Grated Cauliflower ($4.00/head, 2 cups turned out to be about 1/2 a large head)
• 1 large egg lightly beaten
• 2 cloves garlic, minced
• 1 tsp oregano
• 3/4 cup shredded mozzarella cheese for the crust 
•  + 1/3 cup shredded mozzarella OR 1/3 cup cottage cheese to be easier on the tummy (shoutout to my fellow lactards!) 
• 1/4 cup tomato sauce 
• Whatever clean toppings you want (we used mushrooms, red bell pepper, onion and arugula)

Preheat the oven to 450 degrees. Grate your cauliflower- you can do this with a regular grater, a food processor, or with the Grate setting on the blender. Once you have 2 cups of grated cauliflower dump it onto a paper towel and wrap it up in 2 layers of paper towels and squeeeezzzeee all the water out- this is SO important if you want crispy pizza crust, otherwise the crust is soggy. Once you have squeezed out as much water as possible, combine the dried out grated cauliflower with the egg, garlic and oregano and mix it together. Flatten it out onto a parchment paper covered baking sheet. Put the crust into the oven for 15 minutes. After 15 minutes pull it out, slather (gross word but I can't think of a better way to say it) the tomato sauce onto it, top with the cottage or mozzarella cheese and your toppings of choice. Cook for an 5-10 minutes or until the cheese is melted.

God Bless y'all

Raw chocolate balls

Hello Faithful readers

These are SUPER Yummy as you can see Jordan would like to have them all to himself! :-)

Ingredients 

1 cup walnuts

1 cup pitted dates

1/2 cup raw cacao powder

1 tsp macca powder (optional)

1 tsp raw honey or agave

A dash of vanilla

A dash of mint extract or 2 drops of therapeutic grade peppermint essential oil

Place all ingredients into a food processor and process until it forms a ball or stops turning properly

Roll into balls and place in the fridge.

YUMMY in my tummy and hopefully in yours, heres to energy a better mood and a healthier life

God Bless y'all

Scrummy Paleo Puddy

Hello faithful readers

This was THE SUPER YUMMIEST pudding EVER, even my hubby who is not Paleo full on said it was YUM and he wanted more more more

Chocolate Paleo Pudding with Coconut Whipped cream

2 ripe avocados

2 ripe bananas

4 medjool dates, pits removed

1/2 cup cacao powder

1.5 teaspoons coconut milk

1 tablespoon maple syrup/ raw honey

1 teaspoon vanilla extract

pinch of sea salt

Instructions

Place all ingredients into a bowl of a food processor (i added a few sprigs of fresh mint leaves as well remember to pick the leaves off and only use them), process all ingredients till they are smooth and well incorporated.

Transfer pudding to bowls of choice then refrigerate for 15-20 minutes before serving.

Top pudding with coconut whipped cream to serve makes about 3-4 servings

Coconut whipped cream

1 can coconut milk (full fat)

1 Teaspoon vanilla extract

1 tablespoon maple syrup

Instructions

Place the can of coconut milk in the fridge over night

Open can without shaking or turning upside down. Carefully spoon out the top layer on thick coconut cream that has gathered at the top and add to mixing bowl (you can reserve the white liquid that is left in the can for a smoothie perhaps)

Add the maple syrup and the vanilla extract to the coconut cream 

Whip the ingredients with a hand or stand mixer till it has come to thick whipped peaks, start on low and move to a higher speed for about 5 minutes depending on the strength of your mixer.

the whipped mixture can be refrigerated in an air tight container for 2-3 days.

Courtesy of http://www.multiplydelicious.com

Enjoy and God Bless y'all

Popular request Flour-less Brownie

Hello faithful readers

As per popular request here is the yummy flour less brownie recipe, enjoy!

 If i were to do it again id add blueberries and some coconut too, and be careful if you have a fan forced oven remember do the temp at 150 degrees instead of 170 degrees and keep an eye on it i overcooked mine :-(

Flourless Brownies

Ingredients

• 4 large eggs
• 1 cup unsweetened cacao powder
• 1 cup of coconut palm sugar*
• ¼ cup + 1 tbsp extra virgin coconut oil
• 2 tsp vanilla extract
• 1/8 tsp salt
• 
  

Directions

Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).

This recipe makes 8 brownies.

*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.

Courtesy of http://www.homemademommy.net

God Bless Y'all

Paleo Blueberry Cheesecake

Hello Faithful readers

So i was really intrigued when i saw this paleo cheesecake, i was so interested to see what a cheesecake that has absolutely no cheese in it would taste like...

 And it was full of blueberries and that i LOVED!! 

I would almost be tempted to put the blueberries in whole next time and not blitz them at all, i think you might taste them more that way and i would LOVE to taste them more.

I personally really enjoyed this cheesecake although Greg on the other hand thought it was too coconutty (Greg is still not totally converted to giving up sugary stuff so that could play a part)

 but i LOVED it.

Anyhoo here is the recipe all thanks to 

themerrymakersisters.com

stuff you need…

for the base:

1 1/2 cups walnuts
1/3 cup raw cacao powder
3/4 cup unsweetened desiccated coconut
100 grams pitted dates (soaked in boiling water for at least 10 minutes + drained)
1 tbs. melted coconut oil
1 tsp. vanilla extract

for the filling:

2 cups raw cashews (soaked in water for at least one hour + drained)
400 mls coconut milk
1/2 cup melted coconut oil
1 tbs. vanilla extract
3 tbs. Natvia
2 cups fresh or frozen (thawed) blueberries

now what…

 Line the base of a 24 cm spring form cake tin with baking paper.
Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder and desiccated coconut.
Whiz these ingredients until a fine meal forms.
Transfer the meal into a large mixing bowl, leave this for now.
Drain the soaked dates and place them into the food processor, along with the coconut oil and vanilla extract.
Whiz these ingredients until a smooth paste forms.
Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
Place this into the freezer.
Now for the filling (you will need to rinse the food processor).
Drain the cashews and place them into the food processor.
Whiz these until a crumbly, buttery paste forms.
Now add the coconut milk, vanilla extract, Natvia, melted coconut oil and blueberries.
Whiz on high speed until completely smooth.
Take out the base from the freezer and pour the filling on top of the base (shake the tin carefully to even out the top).
Place the cake into the freezer for two hours or until set.
Take the cake out of the freezer and let sit for 30 minutes.
Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
Cut into slices with a hot knife! We enjoyed ours with pureed blueberries!

Store the remainder of your delish paleo blueberry cheesecake covered in the fridge for a week. It can also be stored in the freezer and thawed out when it’s time for cake (when isn’t it time for cake?!).

Give it a go people you won't regret it and your body will thank you!

God Bless y'all

Stashiola

Hello Faithful readers :-)

So this was my stash about a week ago i think, ah time goes so fast could have been 2 weeks...

So there is Raw honey, coconut oil, coconut cream, coconut sugar, organic maple syrup and the most Yummiest thing EVER Cacao powder!

Since this picture my stash has grown a little and i am loving making all these yummy and SUPER beneficial sweets!

So i think i have added coconut flour, oh and of course all the nuts like cashews, pecans, walnuts, almonds, macadamias, sunflower seeds, pumpkin seeds, desiccated coconut, umm thats all i can think of from the couch :-)

I need to get macca powder that would be a good thing I've heard.

Yeah well slowly slowly it will grow and i will be HAPPY!

God Bless y'all