I am writing this blog to tell you why I have started making homemade food for delivery, what's available, what they are made of and why they are so expensive compared to their conventional counter part.
One day I was posting on my Facebook page about Gelatine Lollies and posted a recipe so people could make them at home, and then I wrote something like "...and if you can't be bothered to make them I will make you some and deliver them tomorrow!" and I sold five bags!
That got me thinking how much prep work is involved when you make everything you consume from scratch, there aren't many paleo food options available in the shops yet and people have busy lives with proper jobs!
I started to wonder if I was actually in the minority when it comes to people who love spending a good chunk of every day in the kitchen. From speaking to friends during my primal chats I realised there is a lot of good intention, but life can get in the way and that's when they "fell off the wagon" and ended up feeling crap physically and mentally. In between prepping all of the amazing paleo food there was a void of quick to grab and to turn to daily staples.
$15 for a loaf of bread???!!!
Now, you'll notice that a loaf of my dense bread is expensive at $15 compared to $3.50 of wheaten shiteness, that's basically because grains are so cheap, my foods are made of wholefood, organic and locally sourced where possible and that costs more. But trust me when I say, you'll feel a million dollars after eating this way than your old way!
Real food is the corner stone of paleo eating and consists of variations of veggies, meat, good fats, eggs, nuts, seeds and some fruit. I wanted to come up with a line of foods that ticked the convenience box, but were Paleo and good enough to be consumed regularly. I wanted to replace the staples we have grown up on such as bread, milk, cookies, fizzy drinks and lollies so that people had something to turn to, to fill the void. Here is what I came up with...
Paleo Bread grain free, dairy free, gluten free, Paleo, sugar free *contains nuts and eggs
When I first changed my diet, I ditched bread altogether as it contained gluten and wheat which I believed was wreaking havoc on my gut. I also felt bread was filling a place where more nutrient dense food could be. But I missed bread! Even though I didn't want to return to our four-loaves-of- Helgas-a-week bread days I did still want something to slather butter on, pop my poached eggs on or spread with avocado for a quick nutritious lunch. I needed a bread like staple in my life that wasn't going to rock the paleo boat, that meant it needed to be grain free, dairy free, sugar free and gluten free. I love the Paleo Bread and the Fruit Bread for breakfasts in a hurry or as a nice lunch when you can't be bothered prepping a salad and chomping down on loads of meat and veg. Don't expect this bread to perform like your old bread did, it's rubbish for sandwiches and only tastes good toasted, it bread in inverted commas but I can honestly say that I prefer this bread over any bread I've eaten in the past.
Paleo Bread contains: Zucchini, Almond Meal, Arrowroot flour, eggs, Himalayan sea salt, bicarb of soda and apple cider vinegar. I have a recipe on my blog for this and you can make it yourself for around $8 loaf if you bought the ingredients in bulk, or you can buy it from me for $15. I have a maximum of twelve loaves available weekly.
Fruit Toast Paleo, grain free, dairy free, gluten free *contains nuts
I have always loved fruit toast or raisin toast, or spiced apple crumble, or ginger biscuits or not to sweet savoury loaves to have with a cuppa. This Fruit Toast satisfies all of those cravings and with only two tablespoons of coconut/rapadura sugar per entire loaf it's not too sweet either. It's lovely for breakfast toasted with butter and home made nut butter on, or jam or as a snack any time of the day.
Fruit Toast contains: Almond Meal, Arrowroot flour, filtered water, lemon juice, Himalayan sea salt, coconut or rapadura sugar, coconut oil, chopped nuts, raisins, goji berries, sunflower seeds or sesame seeds, blend of mixed spices, baking powder, chia seeds. You can make yourself for around $9 a loaf buying ingredients in bulk of have me make it and bring it to your house for $15.
Paleo Cookies with Chocolate Chips Paleo, gluten free, grain free *contains butter, choc chips are not paleo, contains nuts
My husband needs a weekly supply of cookies made otherwise he will buy all sorted of hideous commercial crap from the shop. I tweaked this family favourite to be Paleo. My kids also love this cookies, they have been brought up on cup cakes, sweet treats and things like Tiny Teddies when I couldn't be bothered and so I am happy subbing those crap gluten filled, sugar filled chemical shit storms with these wholesome and low sugar biscuits. Please note the choc chips are just from the store so not Paleo at all or sometimes I use chopped up Lindt chocolate, I'm not to worried about a few choc chips in the diet....80/20 right?
Choc Chip Cookies contain: Organic butter, coconut/rapadura sugar, vanilla essence, arrowroot flour, almond meal, desiccated coconut, choc chips and sometimes coconut flour if the mix is too wet. You can make these yourself for around fifty cents a biscuit or have me bake them for $10 for a half dozen.
Activated Nut Milk dairy free, Paleo *contains nuts duh
I wasn'g going to give up coffee either thanks very much even though I knew the half a litre of skimmed pasteurised non organic dairy component of my Skinny Flat White was doing me no favours. After an initial switch to soy (argh) I trained myself to like nut milk. It took me about three coffees of nearly being in tears as it was so bitter and horrid to now loving it and when I taste a dairy coffee it tastes off! So I've included a Nut Milk in my range. It's a variation of whatever I am liking (or have in) at the time and can include, almonds, sunflower seeds, or cashews. The nuts are activated (soaked) before being blitzed and passed through a nut milk bag. Although it's not that expensive to make at around $1.65 if you have the nuts in your pantry it's more of the process...soaking, blitzing, passing through a nut milk bag.
Nut Milk contains: mixture of almonds, cashews or sunflower seeds, teaspoon of unprocessed honey, olive or macadamia oil, Himalayan sea salt.
Grass Fed Bone Broth
I have added bone broth to my menu as I feel it is one of the major contributors to my gut healing. Having a cup a day of this healing soothing tasty broth is the best medicine I have had. If you are reading this I'd say you already know the benefits of bone broths but if not check out my blog on Gelatine, link above. Again, with a bag of bones at $5 accompanied with some veggies, masses of garlic and herbs it only costs about $8 to make four litres of broth. However it's the process....soaking the cartilidgey bones in apple cider vinegar while you roast the meaty bones, add water and veg and cook for about 9 hours, the smell of bones wafting around your house (I like to make it when I'm out!), cooling it in the fridge so you can remove the layer of fat, fishing the bones out, straining it. It's labour intensive I tell you and not for the faint hearted! I can make this for you for $5 for a 300-400ml cup.
Bone Broth contains: grass fed biodynamic animal bones, filtered rain water, onion, carrot, celery, herbs, garlic, salt and pepper.
Gelatine Lollies
If you are sold on the benefits of broth but can't get around to including it in your diet then have no fear....lollies are here! This is also an easy peasy way to get the benefits of gelatine into our kids, mine won't touch broth but have about four of these a day. Each lolly contains about half a teaspoon of concentrated powdered gelatine. I make them fun by adding some natural flavourings like lemon, orange and strawberry and add colour with concentrated black current, carrot, safflower or spirulina. Don't let the word lollies put you off, these things are medicine! I keep mine in the fridge. They come in cute shapes like ducks, stars, hearts and fish and cost only $5 for ten pieces. They cost about 20c a lolly to make yourself.
Gelatine Lollies contain: Great Lakes Grass Fed Gelatine, Lemon Juice, coconut or rapadura sugar (about three tablespoons per 40 lollies) natural flavourings and colourings.
Kombucha
Kombucha is my substitution suggestion for your Red Bull problem! I am crazy about fizzy drinks and drank enough Coca Cola and Pepsi Max to sink a ship (shudders, diet too, cringe). Kombucha is basically fermented tea, have you heard about how great probiotics are? Well this drink is full of them. Although a lot of sugar goes into the preparation of the Kombucha the Scoby (symbiotic culture of bacteria and yeast) feeds on the sugar resulting in a low sugar refreshing drink -winning. If that wasn't enough Kombucha is packed with B vitamins, enzymes as well as probiotics which can improve digestion, aid with weight loss, increase energy, cleanse and detoxify, support the immune system, reduce joint pain and prevent cancer - wow! For more about the benefits on Kombucha click here. You can buy a 330ml bottle from me for $3, I make a Berry and Citrus one. Once you have the Scoby Kombucha is cheap to make, it's just the process....and the fermentation period of up to four weeks can be a drag too.
Kombucha contains: Filtered, boiled rain water, tea, organic raw sugar, Scoby.
So there you go, my solution to making Paleo a little bit more accessible to all of you hard working busy people out there. I deliver three times a week to central Denmark WA. You can order by messaging me below here or by checking my Facebook Page.
Thanks for listening, have I missed anything out? What would you like to see available for delivery?
Showing posts with label grain free. Show all posts
Showing posts with label grain free. Show all posts
Monday, 16 March 2015
Monday, 12 January 2015
Primal Naan Breads
Mostly I have cauliflower rice with my curries these days, or some other veg, but sometimes I just want a delicious naan bread smothered in butter to pick my curry up with. My husband and kids love my naan breads so its a nice treat when we have them. I did put this recipe on my Facebook page a while ago but popping it here on the blog so it is easier to find! Naan, nan or khamiri is a leavened flat bread. You could use this cold and serve in place of Turkish bread for dips.
Ingredients
4 Tablespoons of organic natural yoghurt (or cream or coconut cream)
1 egg, lightly beaten
100g almond meal
125g arrowroot flour
1 teaspoon gluten free baking powder
1/2 teaspoon of Himalayan sea salt
Extra almond meal for dusting
Coconut oil for cooking
Organic butter for slathering
Method
Mix the yoghurt with the egg.
Mix the almond meal, arrowroot, salt and baking powder in a bowl.
Add yoghurt/egg mix to dry ingredients and mix to combine to a sticky dough.
Dust your bench with almond meal. Grab a couple of tablespoons of dough and squash out to form an ovalish shape, you can press down more in the pan later, it's a bit tedious and sticky but worth it.
Heat a frying pan and melt a teaspoon of coconut oil per time. Cook two naans together side by side on a medium to high heat, flipping and squashing down after about three minutes.
Spread butter on and devour.
Ingredients
4 Tablespoons of organic natural yoghurt (or cream or coconut cream)
1 egg, lightly beaten
100g almond meal
125g arrowroot flour
1 teaspoon gluten free baking powder
1/2 teaspoon of Himalayan sea salt
Extra almond meal for dusting
Coconut oil for cooking
Organic butter for slathering
Method
Mix the yoghurt with the egg.
Mix the almond meal, arrowroot, salt and baking powder in a bowl.
Add yoghurt/egg mix to dry ingredients and mix to combine to a sticky dough.
Dust your bench with almond meal. Grab a couple of tablespoons of dough and squash out to form an ovalish shape, you can press down more in the pan later, it's a bit tedious and sticky but worth it.
Heat a frying pan and melt a teaspoon of coconut oil per time. Cook two naans together side by side on a medium to high heat, flipping and squashing down after about three minutes.
Spread butter on and devour.
Saturday, 10 January 2015
Celebration Cake
When it comes to a special occasion like a birthday, I like to have a nice piece of birthday cake, not made from kidney beans, or raw ingredients but made with eggs and butter and sugar and of course chocolate. There are plenty of Paleo Chocolate cakes on the web, all using coconut milk or cream, I don't really like coconut cream....and dairy is tolerated well, so here is my Primal Chocolate Cake!
The cake is pretty flat and I got about eleven slices out of this 20cm round cake, that works out to be about one teaspoon of coconut sugar per serve (minus the chocolate topping mind you). All of the ingredients are top quality wholefoods. When I ate this cake it felt decadent and bitterly sweet and it went down well, didn't make my heart palpitate or keep me awake all night!
It's an adaptation of the EDC "Too easy chocolate cake" Quirky has an awesome dairy free version but if you like butter and cream come walk with me. Even though all ingredients are primal 'approved' it is still a decadent sweet to be enjoyed in small quantities on special occasions, as opposed to a daily dessert. It's better for you than a gluten filled, refined sugar bomb of an insulin cascade but it isn't 'healthy' if eaten in large quantities.
It's faff free and cooks quickly and the ganache looks better the more you just slap it on. Winning for me on all counts, So here is the recipe:
Ingredients
120g organic butter
2 free range eggs
100g full cream organic milk
1tsp organic vanilla extract
60g coconut sugar
120g almond meal
2 teaspoons of gluten free baking powder
30g cacao
Method
Preheat oven to 180 degrees C. Grease and line a 20cm cake tin and set aside.
Place butter into mixing bowl and melt 2 min/60 degrees/ speed 4.
Add all remaining ingredients and mix 20 sec/ speed 5.
Pour into prepared cake tin and bake 25-35 minutes ir untuk an inserted skewer comes out clean. Allow to cool for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely before icing or storing in an airtight container.
Ganache Ingredients
100g Lindt 70% cocoa chocolate bar, broken into pieces
80g full fat pouring (whipping) cream
Method
Place chocolate into mixing bowl and grate 10 sec/ speed 8. Scrape down sides of bowl.
Add cream and melt 2-3 min/50 degrees/ speed 3.
Cool completely in fridge. Insert butterfly and whip 1 min/speed 3.
I served this with some Organic natural yogurt, but whipped cream would work too, if desired.
Enjoy. I made this for my Mam it was her 69th Birthday, doesn't she look great.

Wednesday, 10 December 2014
My Favourite Nutmilk Recipe
Here is my favourite nut milk recipe, it is a recipe found in the bible that is the Quirky Cookbook that I have slightly adapted. I used to make 100% almond milk but found I was going through almonds like no ones business and they don't come cheap. This litre of milk costs about a dollar to make and it lasts me three days. I use it in my coffee by adding 170g of the milk to my thermomix with a teaspoon of coconut oil, heated to 70 degrees then whizzed on speed 8 for 20 seconds. It gives the perfect milk for your own home made bullet proof flat white.
I find the difference between store bought almond milk and home made almond milk is like comparing UHT (long life) dairy milk and fresh milk. It's hard to find an almond milk that doesn't have added potential carcinogens such as carrageenan anyway if it's not cancer causing it does cause digestive tract inflammation which I'd rather avoid. Besides, I much prefer the taste of this homemade milk and it is about a quarter of the price of the store bought stuff. You'll need a nut milk bag for this or some muslin, or old pair of tights!! I recently sieved this at a friends house and the result was much more watery as the pulp hadn't been squeezed. On a faff level it's about a 5/10 but you soon get used to it and when it makes you feel so good you realise it's worth the effort.
Ingredients
50g of almonds
50g of sunflower seeds
1000g filtered water
1 tsbp coconut oil, macadamia oil or light flavoured olive oil
1 pinch of sea salt
10g of raw honey or your preferred sweetener (or not all all)
Method
Weigh your almonds and sunflower seeds into a bowl on top of your Thermomix. Add a pinch of salt OR splash of apple cider vinegar and cover with water. Put a lid or cover over your bowl and leave it on your bench to soak for 10-14 hours. If you are in a rush you can just put boiling water over the nuts and seeds and leave for twenty minutes.
Drain and rinse your nuts and seeds and then add to the mixing bowl with all of the other ingredients.
Blend 2 min/ speed 9. Scrape down the sides of the bowl with spatula, then cook* 4 min/ 60C/ speed 4.
Allow to cool then strain through a nut milk bag squeezing hard to extract all of the liquid. Transfer into glass bottles and use as needed.
Notes
Keeps in fridge for 1-3 days. It does separate so shake before use. Can be used in place or ordinary milk for everything.
*if in a hurry no need to cook, just strain.
I find the difference between store bought almond milk and home made almond milk is like comparing UHT (long life) dairy milk and fresh milk. It's hard to find an almond milk that doesn't have added potential carcinogens such as carrageenan anyway if it's not cancer causing it does cause digestive tract inflammation which I'd rather avoid. Besides, I much prefer the taste of this homemade milk and it is about a quarter of the price of the store bought stuff. You'll need a nut milk bag for this or some muslin, or old pair of tights!! I recently sieved this at a friends house and the result was much more watery as the pulp hadn't been squeezed. On a faff level it's about a 5/10 but you soon get used to it and when it makes you feel so good you realise it's worth the effort.
Ingredients
50g of almonds
50g of sunflower seeds
1000g filtered water
1 tsbp coconut oil, macadamia oil or light flavoured olive oil
1 pinch of sea salt
10g of raw honey or your preferred sweetener (or not all all)
Method
Weigh your almonds and sunflower seeds into a bowl on top of your Thermomix. Add a pinch of salt OR splash of apple cider vinegar and cover with water. Put a lid or cover over your bowl and leave it on your bench to soak for 10-14 hours. If you are in a rush you can just put boiling water over the nuts and seeds and leave for twenty minutes.
Drain and rinse your nuts and seeds and then add to the mixing bowl with all of the other ingredients.
Blend 2 min/ speed 9. Scrape down the sides of the bowl with spatula, then cook* 4 min/ 60C/ speed 4.
Allow to cool then strain through a nut milk bag squeezing hard to extract all of the liquid. Transfer into glass bottles and use as needed.
Notes
Keeps in fridge for 1-3 days. It does separate so shake before use. Can be used in place or ordinary milk for everything.
*if in a hurry no need to cook, just strain.
Tuesday, 16 September 2014
Chicken Curry in a hurry - can be grain free and dairy free
I love this recipe which I have adapted from an ancient, well thirteen year old, cook book I have of good old Ainsley Harriott's. When I left home I couldn't cook a thing and so self taught through books like Ainsley which are fuss free and 'meals in minutes' kind of thing.
This is a book back from the bad old days of low fat and vegetable oil usage. I can see how I have adapted the recipe to suit my high protein low fat CSIRO diet regime of old and can only snigger and sympathise with the old way of eating which was such a kin struggle! Wasn't it? Monitoring calories and eating extremely low fat (disaster) and excess protein (not good news either) feeling hangry most of the time. Oh such a shame.
So here is my classic chicken curry recipe, it's ready in half an hour (provided you have the broth pre made). Easy nutritious meals that appeal to the whole family (one hard working tradie husband, one fussy seven year old and one fuss free four year old) are essential for me. They need to be easy to make too as I am usually, bathing kids at the same time or sorting laundry, feeding animals, or making seventy five other food items concurrently - relate?
If you wanted to be super awse you could make your own rogan josh paste from the numerous recipes accessible on Google. I am only three months into eating primal and have made a decision to eat up some of the notgreatbutnotsobad pantry items as chucking everything out deemed non primal is too much of a waste to me. So I used the Pataks or Sharwoods jar curry paste, which contains vegetable oil (yikes) however all the other ingredients are fine. I just used the last of it for this tea so if you have a recipe for a good paste please pass it on. I used rogan josh, Ainsley used Madras, just use whatever Indian curry paste you have lurking in the pantry or fridge.
Ingredients Served us 4 with some leftovers for lunch
Method
This is a book back from the bad old days of low fat and vegetable oil usage. I can see how I have adapted the recipe to suit my high protein low fat CSIRO diet regime of old and can only snigger and sympathise with the old way of eating which was such a kin struggle! Wasn't it? Monitoring calories and eating extremely low fat (disaster) and excess protein (not good news either) feeling hangry most of the time. Oh such a shame.
So here is my classic chicken curry recipe, it's ready in half an hour (provided you have the broth pre made). Easy nutritious meals that appeal to the whole family (one hard working tradie husband, one fussy seven year old and one fuss free four year old) are essential for me. They need to be easy to make too as I am usually, bathing kids at the same time or sorting laundry, feeding animals, or making seventy five other food items concurrently - relate?
If you wanted to be super awse you could make your own rogan josh paste from the numerous recipes accessible on Google. I am only three months into eating primal and have made a decision to eat up some of the notgreatbutnotsobad pantry items as chucking everything out deemed non primal is too much of a waste to me. So I used the Pataks or Sharwoods jar curry paste, which contains vegetable oil (yikes) however all the other ingredients are fine. I just used the last of it for this tea so if you have a recipe for a good paste please pass it on. I used rogan josh, Ainsley used Madras, just use whatever Indian curry paste you have lurking in the pantry or fridge.
Ingredients Served us 4 with some leftovers for lunch
- 2 teaspoons of garam masala
- 1 tablespoon of coconut oil
- 500g free range boneless chicken, I used thighs, cut into bite size pieces
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 cup chicken bone broth (or water)
- 1 tablespoon of chicken stock (or quality stock cube)
- 2 tablespoons of rogan josh paste
- 150ml double cream (I used Gippsland) or crème fraiche (Meander Valley is divine) buy ones that contain just cream and cultures OR coconut cream or milk
- 50g ground almonds
- 25g desiccated coconut
- handful of coriander chopped to garnish
- Cup of basmati rice, or you could serve with cauliflower rice if low carb or grain free I also like this on wilted silverbeet.
Method
- Rinse your rice and bring to the boil with double amount broth or water. I use one cup of rice and two cups of broth. Once the liquid has gone, pop the lid on and turn off the heat.
- Mix chicken pieces with garam masala and some freshly ground Himalayan/Celtic salt (contains great trace elements and aids with absorption of other minerals) and pepper in a large bowl.
- Gently sauté the onion in the coconut oil until translucent then add chicken and until golden brown, about ten mins
- Add the tomatoes and cook until they begin to soften, about 2 mins.
- Add the broth or water, stock and curry paste and stir and bring to the boil for about five minutes taking care not to over cook your chicken.
- Stir in the cream/coconut milk, almonds and coconut, and simmer gently for a further five minutes.
- Divide rice between plates, add chicken curry on top, garnish with extra cream, crème fraiche or sour cream for extra beneficial cultures and coriander.
- Serve with a generous portion of steam greens e.g. beans, spinach, kale, silver beet, broccoli.
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