Wash and dry apples and slice thinly with a mandolin.
Lay on dehydrator trays and sprinkle with cinnamon (Or allspice).
Dehydrate for 4 hours at 70 degs.
Store in an airtight container.
Enjoy!
These are a no fuss snack to make in bulk during apple season. The only problem is they disappear very quickly.
Gently warm the coconut milk and coconut oil in a pan until melted and combined. Add all other ingredients stir well and pour into 6 – 8 single serve containers or small ramakins.
This chia pudding has added coconut oil and collagen powder for satiation and can be eaten any time of the day. Top with chopped nuts and a few extra berries or a more substantial breakfast. Make a batch for the week for a great at the ready snack.
This super fast dessert is a crowd favourite. You will never miss ice-cream again!
1/2 cup frozen raspberries
1/2 cup frozen blueberries
100g coconut cream or crème fraiche or double cream
Place frozen berries in a food processor and blitz until they resemble fine crumbs. Add cream and blend until smooth. Serve immediately topped with coconut chips or crushed nuts and cacao nibs.
Serves 2
Commercial Ice-cream is generally full of refined sugar, artificial additives and emulsifiers. This recipe is a great alternative and is so easy to make.
Place in a food processor and blitz until smooth.
Push mixture into silicon moulds and freeze.
Yummo!
Sweet Potato chips
These are the best!
Crunchy….
Tasty…..
Soooo delicious…..
and good for you too…
Sliced thinly (I use a mandolin), lightly coat in avocado oil and dehydrated for 4 hours at 70 degs.
Warning… You will have to hide them because they don’t last long.
Mix in a bowl while broccoli is still warm. Serve cold or warm.
This is so yummy with fish.
Enjoy…..
Have you ever tried Spaghetti Squash?
When cooked it does actually look like spaghetti. So cool! And delicious too.
To Cook:
Cut it in half, rub over a little ghee, season and bake it in the oven for 45 mins – 1 hour at 180 deg. Scoop out the strands of flesh and use as desired and freeze the rest in portion sizes for added convenience.
It is so versatile. It can be used wherever you would normally use pasta. Soups, pasta dishes, omelettes – possibilities are endless.
They are in season now (April) and nature does this for a reason. They have fabulous antibacterial and anti-inflammatory properties providing us with an immune boost in readiness for the flu season.
Get it into ya!
Mix all ingredients and sit at room temperature for at least 30 mins to allow the flavours to develop.
I like to serve on a bed of salad greens and my fav grass fed meat – lamb chops – makes it an all round great Aussie feast.
Whisk together the egg yolks, apple cider vinegar, turmeric/mustard powder and salt in a bowl. Very slowly pour in avocado oil as a thin stream while whisking continuously until thick. Store in the fridge and use within 5 days.
To ferment – once mayonnaise is thick, sprinkle contents of probiotic supplement and stir through thoroughly. Place mayonnaise in a jar and cover with a lid and let it stand on the bench for 7 hours. Fermented mayonnaise will keep in the fridge for up to 2 weeks – if it lasts that long!
I’m not keen on the flavour of mayonnaise made with olive oil or macadamia oil and vegetable oils are not natural oils (I recommend you avoid them like the plague). I love the flavour of avocado oil mayonnaise and it goes really well with eggs, meat (especially seafood and chicken) and great in coleslaw and salads. My husband, very affectionately, calls it green goop!
Store bought salad dressings are usually made with unnatural vegetable oils, sugar and other suspect additives – not a nourishing food at all!
