- Place macadamia nuts and cashews into a food processor and process until roughly chopped.
- Combine with the rest of the ingredients and mix thoroughly by hand.
- Moisten hands and form the mixture into eight balls.
- Coat a large skillet with oil and press chicken burgers into patties.
- Fry them for 4 minutes on each side with the lid on the frying pan or until they are cooked through.
- Serve hot or cold with our Dijonnaise or Sweet Chilli Sauce.
Tuesday, 21 October 2014
Tuesday, 14 October 2014
- Heat the olive oil in a frying pan until very hot.
- Sprinkle in the salt.
- Cook lamb cutlets for about 4 minutes on each side for medium and a little longer if you want them well done.
salt and pepper
- Heat the olive oil in a medium size frying pan.
- Add the shallots and sauté until tender. Set aside.
- Heat chicken stock in a small pot until boiling.
- Add the peas, honey, and mint.
- Cover and cook until peas are tender for about 4 – 5 minutes.
- Drain and reserve 1⁄3 cup of the liquid.
- Return pea mixture to pan, adding the reserved liquid, and combine with the fried shallots.
- Simmer for 1 minute, stirring frequently.
- Remove from heat and roughly mash using a potato masher.
- Stir in the parmesan and season with salt and pepper.
- Place 1 cup of the mint in a food processor, reserving the leftover 1⁄4 cup mint for later.
- Add the vinegar and process until pureed.
- Scrape into a small saucepan and add the honey and lemon grass.
- Cook and stir over medium heat until the honey has dissolved.
- Reduce the heat to simmer, cover, and cook for about 20 minutes.
- Strain the sauce into a small serving bowl and let cool.
- Chop the remaining mint and mix into the strained sauce.
Tuesday, 7 October 2014
As they say behind every coconut is an even better cashew. No, no I'm sure that's how it goes...Anyway, semantics aside, the cashews are a real treat when mixed with the coconut. They are a go-to for cream-like substances, and have a sweet nutty flavour that compliment both sweet and savoury. The essential good fats and oils in cashews are also great for your heart, skin and bones.
This Yogurt is pretty spot on when it comes to flavour, it's cold, it's creamy, it's got a slight tang. The vanilla bean punctuates the flavours nicely to create a sweeter option without having to add any sweeteners. This yogurt is the real primordial ooze to an array of dishes, I highly recommend partnering it with our Apple Granola/Muesli, our Chicken Tagine (omitting the vanilla essence), or a beautiful bowl of fresh fruit.
Makes 2 cups
- Drain the soaked cashews and blend with the coconut milk in a high speed blender.
- Place the mixture into a heavy bottomed sauce pan and bring to 80°C/180°F.
- Keep stirring the milk whilst heating.
- Then let the milk cool down to around 115°F/45°C.
- Add the 3 tablespoons of yogurt or the appropriate amount of yogurt starter.
- Incubate for 8 hours at around 110°F/43°C in a clean oven proof jar and then place in the refrigerator for at least 8 hours to set.
Tuesday, 30 September 2014
- In a saucepan, heat a small amount of oil and sauté the onions until soft and then add into a large pot.
- Add the chicken with the cinnamon sticks, turmeric, and black pepper and pour in chicken stock.
- Cover with the lid and cook for 2½ hours on low-medium.
- Add the dried apricots, prunes, honey, cinnamon, and almond flour and stir until well combined. Cover with the lid and cook for another hour.
- In a dry pan, toast the slivered almonds. Serve the Tagine decorated with the toasted almonds.
- This dish can be served with our lima bean mash, cauliflower rice or pumpkin and cauliflower mash. A little bit of scd yogurt on the side is also delicious.
Tuesday, 23 September 2014
- Pre-heat the oven to 150°C/300°F
- Peel, core and grate your apples and set aside.
- In a bowl combine your eggs with the honey, coconut cream, oil and vanilla essence and whisk until frothy.
- In another bowl combine all the dry ingredients and mix well. Then combine with the wet ingredients and mix well.
- Then add the grated apple and mix well.
- Grease a nine inch bunt baking pan and pour in the dough.
- Bake for 60 minutes or until the sides of the cake pull away from the pan and the bottom is evenly browned.
- Place a heatproof bowl over the top of a pot containing a little water. Heat until boiling and then turn down to simmer.
- Whisk the egg yolks with the lemon juice, honey and vanilla essence until it starts to thicken then add the cacao butter a little at a time.
- It will take about 5 minutes for the whole of the cacao butter to be dissolved with the egg mixture and it will thicken quite a bit.
- Then let the icing cool to room temperature before applying to the tops of the cooled down cupcakes.
Sunday, 21 September 2014
Nut flours can get quite pricey, so grab it wholesale or you can even try making your own; literally use any nut and finely blend it to smithereens in a food processor. And of course these cookies are completely free from added sugars, dairy and gluten. Perfect for those of you on the SCD, gluten free and paleo diet.
- Combine the flours with the baking soda in a food processor.
- In a bowl mix the egg with the coconut oil honey salt and vanilla until light and frothy.
- Pour into the food processor with the flours and mix thoroughly.
- Remove the dough from the food processor and roll one tablespoon at a time into small balls.
- Flatten with wet fingers into round cookie shapes. There should be 16 altogether.
- Place one whole pecan into the center of 8 of the cookies.
- Bake for 15 minutes. Then let cool completely.
- Whilst baking the cookies prepare the filling.
- Combine all the ingredients in a bowl and with an electric mixer, mix the filling for at least two minutes, until it has turned thick and light in color.
- Once the cookies are completely cooled down, place 1 ½ tsp of the filling onto the cookie without the pecan and top, squishing down gently the top cookie, which has the pecan.
- Keep refrigerated in an airtight container.
Tuesday, 16 September 2014
Everyone loves a good 'shroom. Whether you are a Woodstock revivalist or a protein hungry vegetarian, the power of the mushroom is unbeatable. I have always been mesmerised by the variety of this power-hub fungi, from robust knobs of chewy brown velvet to bleached shoelaces wearing pearl hats, the range certainly challenges one's own concept of strange familial relations.The beauty of this dish is the freedom it allows for you to pick and choose your favourite fungi.
This dish was a total experiment, but I could not be more wrapped with the outcome. The cashews create a dream cream, forget Elle Macpherson, this soup has some serious body. Feel free to adjust the thickness by slowly adding the cashew cream until desired consistency is achieved. I for one like it eeeeextra creamy, like someone is hugging you from the inside out. Mushrooms are a wondrous vegetable, containing high amounts glutamate (not to be confused with gluten) which account for their rich flavour, are a source of Vitamin D, ironic as they are grown in the dark.
- Place the porcini in a small dish, add boiling water just to cover, and leave to soak.
- Heat the olive oil on high in a deep pan and add the mushrooms.
- Stir quickly for a minute. Turn the heat to medium, add garlic, onion and thyme, and keep stirring for another minute.
- Add the salt and pepper and stir.
- Drain the porcini, setting aside the soaking liquid, and chop up.
- Then add to the pan.
- Pour the soaking liquid through a sieve and add to the pan.
- Simmer for 20 minutes or until most of the moisture has disappeared(you will want about half a cup remaining), but the mushrooms are still wet. You would want about a cup of liquid left in the pan with the mushrooms.
- In the meantime drain the cashews, place them with ½ cup of water into a fast food processor, and process until smooth and creamy. Set aside.
- Add the chicken stock to the pan, bring to the boil and simmer for around 20 minutes.
- Remove half of the soup into a food processor and process until smooth. Then add it back to the pan with the chopped up parsley and cashew cream. Stir and bring back to a simmer. Turn off heat and serve with the lemon zest mixture.