Recipe Book

My very own recipe compilation of Anti inflammatory and healing foods and meals. Nutrient dense meals ready to rock your mind, body and kitchen. With some helpful info along the way...

Search by the tags for a quick list of meals that suit your lifestyle.

Gut Loving Mint Choc Smoothie

What do you think when you think of Smoothie? I bet it isn't 'Decadent', 'Rich' and 'Amazingly Good For You' all in one go!

I've starting mucking around lately with Blue Green Algae and Chlorophyll because I've been doing a bit of research as to how to increase nutrients into our diet in different ways. Normally with supplements, I'm quite picky because our gut can only absorb so much at one time. I mean don't get me wrong, if you see our 'Medicine' Cabinet, It is chocked full of Supplements, but all of those are taken on different days at different times and all of them are staggered unless its the usual, Magnesium before Bed and Calcium upon waking. So when I came across a recipe with Spirulina, I was like BAHH I'm not adding anything else. But THENNNNN I saw that its powdered and you can actually just add it to food and drinks!

Salads, Smoothies, Drinks, Soups - you name it! These little powdered beauties can be added nearly anywhere.

So I did it! I found Blue Green Algae (Spirulina depending on the brand you buy) and Chloraphyll. The Algae is in a powder and Chloraphyll is a liquid, with Mint Added! First of all when I opened the Chloraphyll, I put it in water with Ice, and it was amazing. SO refreshing and I can't wait to have this as a go to in Summer! *watch this space for an exciting array of iced teas*

The Algae caught me off guard. It has the strongest most pungent smell which truth be told, turned my stomach a little bit. But once you mix it with anything, you can't taste it really because you don't use too much of it.

I do warn you though, I think I over did it the first time I used the Algae... and the toilet was my friend that afternoon. TMI I know but I have to be honest. If you asked me to describe what came out... the answer would just be - Green -

So go easy with it.

If you aren't aware of the benefits of Spirulina or Algae, you can do some reading Here, and Hereare the benefits of adding Chloraphyll to your diet.

I've searched high and low for information on if this is safe for children, and there has been nothing to indicate that it isn't unsafe. So I happily fed this to my 3 year old. He bloody loved it, and he's alive... so the proofs in the pudding!

So there you go! If you have the stuff give it a go, and if you're up for incorporating more nutrients into your diet - but keep it fun - then this is definitely for you! The Chlorophyll I use in this particular Smoothie is by Grant's. It was only $14.00 for a bottle. But you can use any powdered Spirulina provided it's by a reputable company. There shouldn't be many issues.

Recipe

Serves -2-

Time: 10 Mins

What you need:

1 Banana

3 Tablespoons of Coconut Yoghurt ( No Sugar )

2 Cups Coconut Milk

1/2 Teaspoon Algae

2 Teaspoons Minted Chlorophyll

1 Tablespoon Great Lakes Collagen/Gelatin

1 Small Handful of Spinach

1 Tablespoons Cacao and 2 Tablespoons Extra Coconut Milk Blended together

- Any Toppings you like. I did Hazelnuts, Cashews, Brazil Nuts, Cacao Nibs, Chia Seeds, and a small scoop of Coyo -

What to do:

In a Blender ( I used a Nutri Ninja ) add the Banana, Yoghurt, Milk, Algae, Chlorophyll and Spinach, and blend until there are no lumps and a smooth consistency is reached. If you want it more liquidy, then just add more milk.

Mix your cacao and milk together to form a chocolate paste and pour around the sides of your glass.

Pour in the smoothie and top with your toppings!

I also made one in a bowl - however, it was harder to eat because it was so wet (if that even makes sense?) So if you do it in a bowl, take a quarter of the liquid away so its more Smoothie Bowl Consistency!

Detoxing Thyroid Loving Chilled Tea

This refreshing Iced tea is perfect for keeping you cool in summer and helping your body adapt to stress with amazing herbs. Support your Thyroid as well with this beautiful drink!

Today is Father's Day. And what better way to thank my baby daddy and man of my dreams for all he does for us, than serve him the worlds BEST ribs!

I know what you're probably thinking... 'another recipe that claims its 'The Best'' But I am 100% serious when I say that these bad boys, are the best ribs I've ever eaten in my life, LET ALONE made!

They were a complete fluke. Normally my ribs turn out soupy because I do them in a slow cooker, and I always end up disappointed with them. Today, on a complete whim, I thought "I'm going to put them in my Pyrex tray and cover them in foil instead". Pretty sure nearly the whole time they were cooking I was worried they were going to stick to the bottom of the dish, but they didn't! What ended up happening was the most amazing caramelisation on the bottom of the dish, that I ended up sitting down with a spoon and eating once everyone went to bed and no one could see what I was doing. Don't judge. I swear, you'll do the same thing!

I think the secret weapon in these ribs, apart from the sauce, is actually the fact that they're topped with raw onion before going into the oven to cook. If you've ever sautéed onion properly and for a long time, you'll know that the natural sugars come out and you are left with the sweetest, most beautiful onions around... So now picture that, on top of ribs, bathed in BBQ sauce... *insert druelly face here*

We only have meat once, to twice a week in this house as we follow a paleo Wholefood Plant Based Lifestyle. But since I am so limited not being able to eat legumes, and rice and soy products like tofu, our exceptions are Eggs, and meat once a week. Given I also have three growing children and a man that is more carnivore than a T-Rex, it works well for us that we have meat once a week. Bit of variety from constant vegetables. It just means when we do eat meat, that I always try to make sure it's SUPER tasty!

Obviously in sauce recipes, and especially BBQ sauce, there is sugar. Now sadly I can't lie and say there is NO sugar in this sauce. There is. However it is Coconut Sugar and Raw honey. The thing I want you to remember here is just because it is unrefined sugars, it does not mean they are ok to eat in excessive amounts. They are easier on digestion, and like honey they can pack other health benefits, but they are still sugar at the end of the day and if you eat too much of it, you will gain weight and tax your organs. Also if you have issues with yeast over growths like candida or bacterial infections, you can make your issues considerably worse because bacteria and yeast thrive on sugary environments. On top of that, we should all be working toward trying to create an alkaline environment within our bodies. Sugar contributes to metabolic acidosis and then you open your self up to concerns like cancer etc. I know this seems like a stretch, however it is all these reasons that make one big reason to cut down on sugar.

I don't eat sugar at all normally. I have the odd piece of fruit or some dates on occasion, and suffice to say, I hateeeee my family eating sugar. So dishes like this we really leave as a special occasion dish.

Anyhow, Please let me know in the comments how your ribs went and if you think they are tasty. My hubbo even said they were the best he's had - so that's gotta say something for them!

Recipe

Serves 4

Time: 3.5 Hours

What you will need:

400 Grams Beef Short Ribs (Bone In)

1 Teaspoons Onion Powder 1/2 Cup Coconut Sugar

2 Teaspoons Garlic Powder 1 Tablespoon Raw Honey

2 Tablespoons Sweet Paprika 1 Teaspoon Chilli Flakes ( or more if you like it hot! )

2 Tablespoons Dijon Mustard 3 Tablespoons Apple Cider Vinegar

1 Cup Tomato Passata 2 Teaspoons Himalayan Salt

2 Tablespoons Tamari 1 Teaspoon Black Pepper

1 Large Brown Onion , sliced.

What to do:

Preheat your oven to 170 degrees.

In a fry pan on medium high heat, brown your short ribs, don't cook them through, just develop a nice crust. Once the ribs are brown, place them in one layer in a baking dish (I used a Pyrex Baking Dish)

Don't discard the fat that forms from the ribs in the frypan.

In the same pan that has the fat and goodies from the browned ribs, add all of the ingredients for the sauce and stir well over a low heat.

While the Sauce is coming together over the low heat, chop your onion to rings, and then cut the rings in half.

Once the sugar in the sauce is dissolved, place your onions over the ribs and then pour 3/4 of the sauce evenly over the top.

It should look like this.

Cover the dish with foil, and place into the oven for 2.5 hours.

Af ter 2.5 hours, take the ribs out of the oven, and take off the foil. Turn the ribs. Place the ribs back into the oven uncovered for the remaining half an hour.

When the half hour is up, take the ribs out and place them into a bowl with the remaining sauce and toss to coat.

Serve and Enjoy!

Not Quite Nacho's.

Complete Plant Based Nachos. 100% Vegan, GF, DF, Sugar Free and 100% Delicious!

Raise your hand if you love cauli!!!!! It is SO versatile! I've found lately that I have been more making things like Cauli rice and couscous, cauli patties etc... and tbh - I am SO sick of finding tiny cauliflower granules allllll over the kitchen haha. So I decided the other day I would try something different.

Admittedly I got the idea from a lady at Wholefood Merchants in Ferntree Gully - and I tried it and thought... yeah not too shabby! BUT could be better! So I did a little tweaking ( I accidentally wrote twerking the first time haha ) and the end result is absolutely deliciously amazing.

Because we are eating the whole cauli - Leaves and all! And yes, that includes the stalk! PLEASE buy organic!!!!!!!! The last thing you need is to be influxing your poor liver with chemicals and pesticides! So Please, buy organic. I'll say it one more time... Please!

Now if you're a vegan and you miss cheese, I think you especially will love this recipe (please omit the ghee for a fat of choice like flaxseed oil) it kind of reminds me of cauliflower and cheese sauce from when I was younger - however since dairy is the devil, there's been a need to search for cheesy goodness elsewhere...without the food additives like the bio cheese or Daiya has!

So without further adue - here's introducing Nutritional Yeast!

For those of you that haven't yet entered the realm of Nutritional Yeast, I highly recommend you do. ESPECIALLY if you have just come off dairy and are missing the cheesy goodness. It kind of reminds me of Parmesan... but without the ten day old dirty sock smell! Nutritional Yeast is so good for you and contains some really essential vitamins and minerals. It is a really great protein, so fantastic for vegans and vegetarians alike, and especially good for those following a Ketogenic Paleo diet. And also has Magnesium, Copper and Manganese, Fibre, Thiamine, Riboflavin, Niacin, B6, Folate, B12, Zinc and Panthothenic Acid. <-- see, I used a big word so it must be good for you!

When it comes to your poaching liquid, make sure that the vegetable stock you use, actually contains vegetables. I have noticed some on the shelves lately that say things like "Extract"... um no mr marketing man! I want real vegetables in my stock please. If you can and you aren't too time poor (or perhaps you are super organised and have some pre made) make your own stock. It's an awesome way to utilize your left over fruits and veg and herbs and at least you know what's in it!

So I realllllly think you will enjoy this recipe. It is beautiful as a main, although sometimes we have it as a side dish to a roast. It's super satisfying either way.