Tag Archives: winterrecipes

Grainfree & Nutfree Banana Bread

Bananas seem to be everywhere in my house. My organic supplier has a new variety and I swear by day two they are twice the size. We love them though, especially when they go brown as they are better for our sensitive digestive system.

I had some ‘damaged goods’ so to speak (I dropped a large squash on a few ha) so it was to the mood board for some banana inspired recipes. Every recipe called for dates, sweetener, almond flour, tapioca, walnuts etc; we wanted a clean version as really come on a banana is sweet enough!

This is what we ended up with. …._MG_4104

A little flatter than normal and a little dense as I did forget to put the baking powder in until it was in the loaf tin so I mixed it around in tin…whoops. It also was hard to know when it was cooked (as with all coconut recipes I find). Let me know how yours turns out.

 

 

Banana Bread

grain free ,nut free, sugar free, dairy free, low FODMAP
preheat oven to 200c, line a loaf tin with baking paper
PREPARATION TIME       TOTAL TIME
10 MINUTES             1 HOUR

INGREDIENTS

3 Large Extra Ripe Bananas
5 Eggs
1/2 Cup Coconut Flour
1 Tbsp Ground Cinnamon
1 Tbsp Tahini
1 Tbsp Coconut Oil
1 tsp Baking Powder
1/4 tsp Vanilla

INSTRUCTIONS

1. Add bananas to food process and whizz on high until a smooth paste.
2. Add Cinnamon and Tahini and whizz again until combined (the mix will turn brown)
3. Add Eggs and Oil while the food processor is going along with vanilla
4. Add Flour and Baking Powder last of all
5. Pour into a lined loaf tin
6. Bake at 200c for 50mins or until an inserted skewer comes out clean in the centre.

Cool slightly before slicing.
Slather with Butter and Enjoy.
Portion and freeze if it doesn’t get eaten in the first hour.

 

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Watch for those little hands

 

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Roasted Brussel Sprouts

Here’s a favourite of my daughters, I’m pretty sure she would eat just this for dinner most nights if I let her.

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Roasted Brussel Sprouts

Set oven to 190c

*quantities vary depending on how many people you have or how much of a serving you want.
1. Cut Brussel Sprouts from top to bottom but not completely (you just want them to open but stay whole)
2. Place in roasting dish with coconut oil or ghee
3. Dice bacon and add to roasting pan

4. Place in oven and roast for 40 minutes to an hour
5. After about 20 minutes, check and toss

They will become tender on the inner and crisp on the outer leaves
Sprinkle some activated almonds on top

Serve with meat of choice and other seasonal vegetables.

 

Traditional meals are good

It seems gone are the 90’s and all the info on low-fat and zero fat. 2013/2014 is the year of the traditional’s. I will admit that I jumped on the low-fat diet (sugar hike, artificial, preservative laden foods…yum) Thanks to those days I was at my worst!
But we never said goodbye to meats and traditional recipes. Allergies, healthy eating, calorie counting, fat analysing has seen so may great meals put on the back-burner. My grandmother lived a well-rounded diet, was a fit young lass and died from old age. Her recipes stick with me and I know that she’d be high-fiving me on my traditional methods of cooking.
As part of our weekly menu planning, the family chooses what meats are going to take us through lunches, left over creation Thursday night and a breakfast option.

It’s been a few weeks since this sweet pink meat has graced us, and boy was it delicious. Cooked traditionally (with low fodmap adaptions) served with some seasonal vegetables and devoured in record time. The leftovers are sliced, diced and shaved for lunches, another meal, breakfast and to use for ‘frittata-pizzas’ tonight.

Corned Beef is a salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Speak to your butcher about getting a cut of Beef cured, know your curing process (salt brine)  and where your meat comes from (grass-fed). If you’re stuck for time,  a low and slow cooked corned beef is perfect. Enjoy…..

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Corned Beef Silverside

INGREDIENTS

1-2kg of cured beef (speak to your butcher about getting a corned beef silverside)

4 Cups of Filtered Water

1/4 Cup Apple Cider Vinegar

2 Tbsp Black Peppercorns

3 Dried Bay Leaves

4 whole cloves

*optional 1 onion quartered of not avoiding FODMAP’s

INSTRUCTIONS

Slow cooker (all are different but in general High=4 hours, Medium/Auto=6 hours, Low=8 hours)

Work out your time frame (I had 6 hours yesterday so I set mine to Auto)

1. Rinse meat in cold water and place in slow cooker
2. Pour water over top (you may need a little more if the water does not cover the meat)
3. add other ingredients
4. Leave it to do its thing
5. If you are home, turn half way through (don’t know why but I always have)
6. When there is half an hour to go test the meat by pushing against outside, you want to feel a medium pressure (to know this put your middle finger and thumb together and feel the base muscle where your thumb connects to your wrist- the chunky part- call it an old hospitality university tool) I do this because you need to rest the meat before you carve and it still cooks when you remove it from the pot.
7. Wrap in aluminium foil and rest for 20 minutes before slicing against the grain.

On the Stove (aka no slow cooker, running out of time)

If you’ve got two hours then we can do this
Follow everything from above apart from time.

1.Place meat in cold filtered water (no need to boil)
2. Set element to low and add all ingredients
3. Check as above
4. Rest before carving

Serve with steamed seasonal vegetables and cauliflower bone broth mash sauce and some fermented vegetables and fermented mustard.

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There’s still time today to pop this one one…..

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Lotsa Laksa

A hit of chilli in the chilly weather

 

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I am all over this winter thing at the moment. I love the cold cold and I love the hot hot. Apart from running in 1c winter is my season. One reason I love winter….chilli. I love hot food and I am lucky in a way that my gut is in a good state to enjoy a good hit of heat every so often.

This week I decided to turn my traditional Thai Green Curry into a Laksa. I never really knew what a Laksa really was but I realise that I have been eating them for some time now.

With the use of fish broth and some amazing gelatinous bone broth I created a beautiful fish curry soup packed with vegetables. I slow cooked mine in my cast iron pot in the oven, but it is a great quick dish or you could use a slow cooker. The house smelt amazing!!! And to top it off it’s a great week-long dish too, I had it with salad,  with a side of greens, for breakfast and in a wrap. Food is so versatile, it’s amazing how far you can stretch one dish into so many more exciting taste bud adventures (yes I know I harp on food sustainability……give the recipe already!!!)

 

A Lotta Laksa

Preheat oven to 150c
PREPARATION TIME       TOTAL TIME
20 MINUTES             1-3 HOURS

INGREDIENTS
1 side of Snapper (not sure on weight but I’m guessing 1 kg’s of fish) You could also use chicken, salmon, any white fish, pork, duck etc
2 Carrots
1 Large Zucchini
1 Eggplant
Green beans (I didn’t measure but it’s usually a sizeable handful)
Half a broccoli
Quarter of  Head of Cauliflower
1 Small Sweet Potato cubed
*onion and garlic for non fodmapper’s
1 Tbsp Coconut Oil

Paste
1 tbsp cumin
2 lemon grass sticks (soft inside diced)
1 tbsp fresh ginger grated
1 tsp turmeric powder (I used that and some freshly grated too for a change)
1 tsp coriander
2 small red chillies
2 large green chillies

600ml Bone Broth (fish broth or chicken)
Top of the can of coconut cream (place in refrigerator for an hour then scoop of thicker top, reserve liquid for smoothies)
1 Tbsp Fish Sauce

I added 1 tbsp of concentrated chicken broth and extra water towards end to make it into the soupy laksa. It set wonderfully cold too, so when heating returns to a Laksa. mmmmm

INSTRUCTIONS

1.Mix paste ingredients together (a coffee grinder is perfect for this) if not a mortar and pestle, food processor or blender.

2. In a pan heat oil
3. Add vegetables (apart from beans and broccoli) and saute (add onion and garlic first if using)
4. Add paste and mix through vegetables
5. Add Broth, Coconut Cream and Fish Sauce and bring to simmer
6. Place whole portion of fish on top of vegetables
**7. Place lid on pan and slow cook in oven for 2 hours
8. Remove from oven and add Broccoli and Beans, replace lid and leave for 10 minutes before serving.
**To eat now
7. Chop fish into cubes and add to pan, simmer for 10 minutes or until fish flakes away
8. Add extra broth and beans and broccoli and simmer until broccoli is al dante
**Slow cooker
7. Cook on desired setting for amount of hours you have available.
8. Add Beans and Broccoli 10 minutes before serving. Set to high for this period of time.

Serve with fresh Coconut Cream Kefir, Coriander, Extra Chilli and choose between some ‘zoodles’ or kelp noodles to add some fun to the dish.

Leftovers are seriously underrated!!!

 

Leftover Laksa Salad
Leftover Laksa Salad

 

Chicken & Vegetable Soup

Chicken and Vegetable Soup.

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INGREDIENTS
1 Daikon Radish diced
1 Turnip, peeled and diced
1 chopped Zucchini
2 Small- Medium Sweet Potatoes peeled and chopped
1/2 head  of Cauliflower florets chopped
1 Broccoli, florets and stems chopped
1 large bunch  of Silverbeet
1 bunch Kale- stemmed and shredded
2 Carrots peeled and chopped
6 Brussel Sprouts chopped
1/4 Pumpkin, skinned and chopped
2 Bok Choy chopped
1.5 Litres of Chicken Bone Broth
1 tsp Fresh Ginger grated
1 tsp Fresh Turmeric grated
1 Tbsp Coconut Oil
sea salt and pepper to taste

**I added about 2 cups worth of shredded leftover roast chicken
**Would add leek and garlic for non fructose/fructan sensitive souls.

INSTRUCTIONS

1. Heat coconut oil in pot.
2. Add daikon, turnip ginger and turmeric fry for a few minutes
3. Add Sweet Potato, Pumpkin, Carrot, Cauliflower, Zucchini, Brussel Sprouts and fry for 5 minutes, tossing.
4. Add Broth and bring to simmer for 25 minutes.
5. Add Broccoli, Bok Choy, Silverbeet, Kale.
6. Simmer for 10 minutes or until broccoli stems are soft
7. Add herbs, salt and pepper to taste

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Best winter warmer for a cold night with some sprouted seed and vegetable bread, smeared in butter.