2 weeks downtime

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It’s been more than two weeks since I’ve shared a recipe, opinion, tidbit, or pointless part of my daily life. I’ve actually spent the last two weeks focusing on work. Photoshoots with amazing people like Lola Berry, product shoots with some amazing wellness businesses and collaborating with beautiful souls in the magazine industry. It’s really shifted me on a private path to prosperity where I never thought I’d end up. It’s been hectically refreshing and I am really excited and scared for my future but am a huge believer in serendipity and am ok with learning curves, failures, tests.
So I have been busy in the kitchen, in the fermenting HQ and with the camera and cannot wait to share with you some great food and projects next week. My two passions are merging more and more and it is truly exciting. Hang in there with me as we restore and revitalise RealFood Mum.

Meanwhile let’s throw back to a great breaky recipe for a Saturday morning. The mornings are warming, the sun is shining and it’s a great time for a smoothie bowl of nourishment. I know I’m having one in the morning

Have a fabulous wholefood realfood weekend

S xx

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Pizza

How hard is it to find a pizza base that works for grain free? I’m still testing this one but I will share so please give me your thoughts.
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I am forever Googling and Pinterest searching for ‘Paleo’ pizza dough but I haven’t found one that works for me and the family that’s easy, quick and not packed with high starch foods. A while a go I made a base that was my cracker recipe and it was great, it’s my personal favourite but in volume it’s a lot of seed and flax for pizza really. Today was one of those days where I was determined to find a happy medium for pizza especially when I promised my princess it was pizza night.

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raw dough

This base is grain free, nut free, dairy free and was actually really light in texture (the key to coconut flour, use little and don’t over work it and fluff the eggs- how is that easy……eggs and blenders are a match made in heaven that is all).
Pumpkin seeds/pepitas are a great little green seed. They are a great source of omega-3 fatty acids and also a source of calcium, iron and some B-complex vitamins and protein. Great for all the family. Soaking and dehydrating also removes the phytic acid which the digestive system cannot break down. But like all nuts and seeds all in moderation and too much of good thing can do more harm than good.

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Pizza Base

serves 2 (multiply as required)
preheat oven to 190c

PREPARATION TIME           COOKING TIME
5 MINUTES                  15 MINUTES

INGREDIENTS

2 small handfuls of pumpkin seeds (or use a mix of pumpkin, sunflower and flax)
1/2 zucchini
1 egg
1 Tbsp Coconut Oil
2 Tbsp Coconut Flour
1/4 tsp Himalayan or sea salt
1 tsp za’tar (or dry herb of choice)

INSTRUCTIONS

  1. In a blender, pulse egg until fluffy (remove)
  2. add chopped zucchini and pumpkin seeds and pulse until ground
  3. add egg, coconut oil herbs and salt
  4. add coconut flour one tbsp at time and pulse lightly then leave for a few minutes to absorb.
  5. Pour onto baking sheet and spread to desired thickness
  6. Bake for 10-15 minutes or until lightly brown
  7. Flip and bake for a further 5-10 minutes
  8. Take out, top favourite toppings and bake until heated through
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lovely green slices of yum

‘dairy free’ Probiotic Lemon Cheesecake

I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!

But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.

Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.

My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.

Lemon Kefir Cheesecakes

Gluten free, low FODMAP, dairy free (debatable), egg free, sugar free

PREPARATION TIME      TOTAL TIME
                      1-2 days in total

Serves 4

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INGREDIENTS

1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)
INSTRUCTIONS

  1. As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
  2. Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
  3. To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
  4. Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
  5. In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
  6. Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.

 

This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.

 

Sauerkraut

I ferment anything and everything. I will be sharing all my recipes over the next little bit in prep for our workshop.

Here’s a classic

Cabbage Sauerkraut

1/2 head purple cabbage (leave 2 leaves whole and aside)
1/2 head green cabbage (you can use 1 head of either, but I like mixing the 2)
3 small or 2 large carrots
2 Tbsp yellow mustard seeds
1 Tbsp black peppercorns
2 Tbsp dill
1-1 1/2 Tbsp sea salt/ hymilalan salt
2TBS of coconut kefir

Shred, grate and chop your veggies.
Place in a bowl with salt
Massage until the cabbage becomes translucent
Add flavourings
Place in jar
Place 2 cabbage leaves on top
Place a jar filled with water on top of leaves (you’ll have a jar in a jar look) Push down so its compact
Place jar in a bowl or on a plate (this is to catch any liquid that my bubble over if you have filled to top)
Cover and store in a dark place
Check after a day or so and push the jar further down. You will see the liquid increase.
After about 5 days you will have yummy, bright purple kraut. The taste will be salty and vinegary with an amazing earth flavour.

Try doing the Same with just carrots. Add more spices. I love ginger carrots with cardamoms and coriander.

Include these four cultures in every meal. Start with 1/3 cup of vegetarian with every meal. Think of it as your cleanser for each meal.

Grow that gut health and live with all the vitality you can.

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Chilli Steak

My favourite day…….TACO TUESDAY

Here’s a quick and easy meat for tacos well anything really, but was amazing in some grain free tortilla’s with avocado, cucumber, coriander and kraut!! Pleases the family and especially the ‘cave man’

 

Chilli Steak

 

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Chilli Steak for Taco Tuesday
PREPARATION TIME             COOKING TIME
10 MINUTES                   20 MINUTES

INGREDIENTS

Coconut Oil for cooking
600 grams Grass Fed Steak (I used Rump)
2 Tomatoes (diced)
2 Red Chillies (diced with seeds)
1 Zucchini (diced)

Taco Seasoning
1 Tbsp Cumin
1 Tbsp Smoked Paprika
1 tsp Turmeric
1/2 Tsp Cinnamon
1/2 tsp salt
1 tsp chilli powder
(onion and garlic powder optional)

400ml bone broth

 

INSTRUCTIONS

  1. Season meat both sides and heat grill with a little coconut oil
  2. Cook meat 3 minutes each side and take off to rest
  3. In a pan add a little coconut oil taco seasoning and vegetables, cook to soften
  4. Add broth and simmer for a few minutes
  5. Slice steak into thin strips and add to sauce
  6. Simmer for another few minutes depending on how you like your steak. We split three ways- my daughter and I like rare so we took a portion out and let the rest simmer and absorb the sauce and cook a little longer
  7. Serve with Tacos, Salad, Vegetables or any side dish you love.

 

Chicken Liver Vegetable Sautee

Chicken Liver Seven Vegetable Sautee

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Chicken Liver, Seasonal Vegetables, probiotics, Good fats, Nuts and Seeds to top
PREPARATION TIME              TOTAL TIME
10 MINUTES                    20 MINUTES

INGREDIENTS

A few Fresh Chicken Livers (good quality)
1 tsp sumac
Handful basil leaves
¼ tsp salt
1 red chilli
ginger/ turmeric

Vegetables (seasonal is best, choose your favourites, cook them, eat them)

silverbeet
bok choy
mushroom
spinach/kale
eggplant
zucchini
broccolini spears
Sweet Potato
Cauliflower

¼- ½ cup broth

 

To Serve 
lettuce
cucumber
fermented vegetables
coriander leaves, water cress

Dressing
1 tsp tahini paste
1/4 avocado
1 tsp Apple Cider Vinegar (acv)
2 Tbsp olive oil

 

INSTRUCTIONS

  1. Heat coconut oil in pan
  2. Add liver
  3. Add herbs, spices and salt
  4. Add veggies from top
  5. Sautee til softening
  6. Add broth
  7. Simmer for a few minutes
  8.  Tear lettuce, dice cucumber, spoon fermented vegetables, coriander, watercress
  9. Add everything from pan including any liquid left
  10. Mix dressing in a jar and shake
  11. Pour over dressing, mix, cut up and eat!!

 

Ghee

Dairy or Casein sensitive?
On the butter train but it makes you feel a bit yuck?

Why not try Clarifying your butter. Removing the milk solids breaks down the butter and leaves you with a golden jar of goodness that is actually great for digestion.

You'll need; butter, a spoon, a pan. 1. chop butter into cubes
You’ll need; butter, a spoon, a pan.
1. chop butter into cubes
2. Put butter into a stainless steel pan on a medium heat
2. Put butter into a stainless steel pan on a medium heat
3. Stir the butter as it melts. The first stage is 'foam'. The butter will start to boil and foam. This will happen after a couple of minutes.
3. Stir the butter as it melts. The first stage is ‘foam’. The butter will start to boil and foam. This will happen after a couple of minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating.  This stage takes about five minutes.
4. Next the foam will settle. Keep stirring occasionally, the bubbles will get bigger and slower. This is a good sign the fat and solids are separating. This stage takes about five minutes.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don't burn.
5. The solids will become more visible in the pan. The pan shows solids on the side. Keep stirring as you go and scraping the sides down and the solids from the bottom so they don’t burn.
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it's done
6. Final stage is foaming again. It will happen pretty quick after the last stage and will quickly rise to the top of the pan. This is when you know it’s done
7. Pour through a sieve covered in cloth so it catches the solids.
7. Pour through a sieve covered in cloth so it catches the solids.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Solids settling in the strainer. I strain twice incase I missed some on the first pour.
8. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months
9. Leave to cool. It will set and be a golden fabulous ghee. Use in cooking. Roast vegetables will never be the same again I PROMISE
Pop in a jar. Refrigerate in warmer weather and leave on bench in cooler months

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