superfood

Paleo Blood Orange & Cocoa Nib Marmalade

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

Yeah this stuff is pretty darn special! As you can clearly see!

I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.

The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.

This is perfect generously spread over some of my Paleo Granary Bread, Superfood Pancakes or even spooned over some coconut yogurt!

So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!

I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.

This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes

Ingredients:

Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water

Method:

  1. Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
  2. Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
  3. Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
  4. Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
  5. Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
  6. Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

If you’d like to follow Naturya online then check out the links below:

Twitter: @Naturya_UK

Facebook: https://www.facebook.com/pages/Naturya/481189888602446

Instagram: @naturya

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The Paleo Isotonic Super Booster

Paleo Isotonic Super Booster

Well with such a boring picture I had to give this an interesting name! This is the ultimate Paleo sports performance drink!

When I first got back into running after having my first two kids I started to drink those awful sugary isotonic drinks, and well I started to learn that they were actually no good for performance and I would often burn out fairly fast. I deecided to switch back to regular water and up my salt intake. This did work well but not well enough. Fast forward 5 years and going strong on the Paleo diet I started to become more familiar with chia seeds and their benefits within sports performance. I also started to become more aware of the roles of carbohydrates, citrus and sea salts aiding in hydration and electrolyte/isotonic balance. That’s when I came up with this little number.

It is super quick to make and will help you blast out a good endurance run or hour and a half of intensive exercise.  This is best consumed about 30 minutes before you do exercise but you can also drink this first thing in the morning as it will hydrate you and help get those adrenals going!

This drink is also ideal for kids – my kids love this because it is nice and fizzy from the bicarbonate of soda! But this drink isn’t just for athletes and kiddies it is great for the elderly and anyone who is suffering from the flu or a stomach bug with symptoms of vomiting and diarrhea.

So what is so great about all of the ingredients in this drink and what do they do?!

  • Carbohydrates from the raw honey will help to replenish your muscle glycogen whilst increasing the intestinal water absorption rate. It also contains fructose, glucose and maltose which all absorb into the bloodstream at different rates thus making it the ultimate energy source for sports performance.
  • The Himalayan pink salt contains 84 minerals and trace elements including the electrolytes sodium, magnesium, potassium & sulfate.
  • The bicarbonate of soda contains sodium chloride which again aids in topping up your electrolytes.
  • The lemon and lime juice is a great substitution for potassium citrate as it contains high levels of both potassium and citric acid. It also chelates calcium which basically means that it stays firmly attached for better absorption.
  • On to my favourite little power houses – chia seeds. Chia seeds are hydrophillic meaning that they love water, so much so in fact that they can hold up to 12 times their weight in water! This again extends your timeframe for hydration. Chia seeds are also hight in omega-3 fatty acids, dietary fibre, protein and antioxidants. These beauties were used by the ancient aztecs and I have never turned back. They fuel you for a good hour or so of exercise.
  • Water… well yes I think we all know what water is good for!

But anyway now onto the actual recipe! Just to let you know these make excellent freeze pops too for the summer!

Preparation Time: 15 minutes

Ingredients:

400ml filtered cold water
Juice of 1 lime
Juice of 1/2 lemon
1/2 tbsp raw honey (or maple syrup for Vegan substitution)
1/2 tsp Himalayan pink salt
1/4 tsp bicarbonate of soda
1 tbsp milled or whole chia seeds

Method:

  1. Start by pouring your water, lemon juice & lime juice into a large glass container and stir.
  2. Add in your raw honey and Himalayan pink salt and leave to sit for 5 minutes.
  3. Stir in your bicarbonate of soda and chia seeds and leave to sit for another 10 minutes to allow the chia seeds to absorb the water thoroughly.
  4. Alternatively you can place all of the ingredients except for the bicarbonate of soda into a blender and blend for a couple of minutes before leave to sit the 10 minutes. You can then stir in your bicarbonate of soda at the end before drinking otherwise the gases will build up and you will be likely to have a little explosion on your hands!!!

Paleo Isotonic Super BoosterPaleo Isotonic Super Booster

Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes

Ingredients:

180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)

Method:

  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

NUA Naturals Review

Nua Naturals

Nua Naturals Coconut Flour, Goji Berries & Coconut Palm Sugar

Some of my readers may remember that a few weeks back the wonderful people at NUA Naturals sent me out some of their coconut flour, coconut sugar and some goji berries to review and get creative with.

If you haven’t heard about NUA Naturals before then shame on you!!! Not really I’m just messing with you… Let me tell you a little bit about them…

They are an Irish health food business who are at the cutting edge of the global trends of ‘Raw Food’, ‘Gluten Free’, and ‘Vegan’. They’re lovers, suppliers and artisan producers of organic health foods. 95% of their range is Organic (excluding their goji berries, MSM & bee pollen) and the only product of theirs that is not Vegan is, well, the bee pollen.

They are such a lovely and fab company that could definitely do with a bit more exposure in England I think! So hopefully this review will help – if even just a little!

NUA Naturals Coconut Flour

NUA Naturals Coconut Flour

This coconut flour is made from organic coconut meat.  It is dried at low temperatures to preserve it’s nutrient content and then ground into a fine flour. In fact this flour is very fine and I’d say it’s one of the finest coconut flours that I have used. It has the texture of a slightly heavier regular plain wheat flour.  It isn’t as dense as almond flour and so is great for cakes, pancakes and muffins etc.

Coconut flour may well be a little pricey but a little goes a long way. For instance you could use only 1/4 cup and require 1-2 eggs and a substantial amount of liquid to accompany it – this can be milk, raw honey, maple or date syrup etc. In fact I’d say 1/4 cup of extra liquid on top of the eggs! The wet to dry ratio pretty much doubles in comparison to regular cooking, i.e. cooking with wheat flour. What I am trying to say is that coconut flour is super absorbent. I see a lot of recipes requiring a billion eggs but this isn’t necessary, while the eggs will help to bind your ingredients together it’s more the liquid content you require so that you don’t end up with some sort of stodgy brick of a cake or whatever it is that you are making.

I personally don’t tend to cook with large quantities of coconut flour, or any flour for that matter. I am more of a flour blend type of lady. For instance when I use coconut flour in my pancake mix I’ll typically use just 1 tbsp.  I always feel that you need some ‘stretch’ when using coconut flour and so I usually blend it with something starchy like tapioca flour when using large amounts.

Coconut flour is also an excellent thickening agent, and as it can be eaten raw you can chuck it into anything from protein balls, to shakes to even yogurt or – sprinkle it onto your roasties with some tumeric to help crisp them up!

Coconut flour is gluten free, low in carbohydrates, high in protein and high in fibre – in fact it contains more dietary fibre than regular wheat flour or wheat alternatives… Let’s look at the nutritional breakdown shall we?

Ingredients

100% Organic Coconut Flour (yup that’s all)

Nutritional Information per 100g

Energy: 233 Kcal
Protein: 19.2g
Carbohydrates: 20.8g (of which 18.7g are sugars)
Fat 8.1g (of which 7.54g are saturates)
Fibre: 41.6g
Sodium: 0.08g

It is also Vegan and Organic Certified!

So as you can see pretty much 1/5 of coconut flour is protein and the majority of the nutritional make up consists of dietary fibre – it really doesn’t get much better than this!

My best use of the NUA Naturals coconut flour was this Paleo Semolina recipe!

A bowl of paleo semolina topped with goji berriesA close up of a bowl of Paleo Semolina topped with goji berries

You can buy Nua Naturals coconut flour from here!

NUA Naturals Goji Berries

Goji berries were originally used in Chinese medicine but these little fellas have found their way over to the UK due to the huge number of celebrities that are in utter awe of them. They are packed full of antioxidants and the beta-carotene that they contain gives your skin a lovely, radiant glow. (I feel like I should be smothering these on my face – not eating them, or maybe I should do both?!)

These bright red, juicy miniature superfood warriors are immense! Goji Berries (also known as ‘Wolf Berries’) are high in fibre, and vitamins E, C, B1 & B2.

Ingredients

100% umm Goji Berries!

Nutritional Information per 100g

Energy: 309 Kcal
Protein: 11.1g
Carbohydrates: 53.4g (of which 53.2g are sugars)
Fat 2.6g (of which 0.8g are saturates)
Fibre: 14.0g
Sodium: 7.62g
Vitamin E: 184mg (1553% RDA)
Vitamin C: 43.4mg (54% RDA)
Thiamin (B1): 1.52mg (138% RDA)
Riboflavin (B2): 11.3mg (807% RDA)

What do all of these figures mean?

  • Vitamin E for a start will really help your skin as well as boost your immune system, so even with a small portion of goji berries you’ll get your fix.
  • Vitamin C (also known as ascorbic acid) aids in wound healing, cell and organ function
  • Thiamin helps to create energy to essentially keep your organs running smoothly, improves cardiovascular functions (your heart!), prevents cataracts and improves eye health, improves brain function i.e. concentration and memory and aids nerve function by improving myelination (the production of myelin sheath). The myelin sheaths cover your nerves like a little bit of electrical insulation and without them your nervous system wouldn’t function. Top stuff!!!
  • Riboflavin helps increase red blood cell production, boosts mineral absorption, aids in energy production, maintains healthy skin & eyes, and strengthens your immune and digestive system.

So as you can see you’re likely to get close to your RDA for all of these vitamins in just a small handful. Goji Berries really are a top superfood!

For those of you that haven’t tasted goji berries before they taste sweet with a slight tang and bitterness to them, much like the bitterness of a cranberry and the sweetness of a cherry. They’re about the size of raisins and the NUA Naturals ones have such a lovely chew and juiciness to them – I love them!!!

What I also loved about NUA Naturals goji berries is that they are sold in a tub not a bag which keeps them nice and fresh as well as looking vibrant and stylish in your kitchen cupboard or on your countertop!

I made some lovely grain-free granola and cookies with goji berries so check them out!

Try out my recipes for yourself! Grain-Free Goji Granola or my Melt In Your Mouth Goji Cookies

A close up shot of a spoonful of Paleo granola with the bowl in the background.A stack of paleo goji berry and orange cookies

You can buy Nua Naturals goji berries from here!

NUA Naturals Coconut Palm Sugar

Coconut sugar is not produced from the fruit but from the sap of the coconut flour itself. The sap is boiled and then dehydrated to create a granulated brown sugar looking substitute. It’s just as sweet as sugar but it is rich in nutrients – it’s high in potassium and chloride, and vitamin B1 which is an added bonus. But sugar is still sugar so remember not to get too carried away with the nutritional content. As it is low on the glycemic index it will not cause your blood sugar to spike and it is 45% fructose it won’t be adding too much stress to your lovely livers.  It is a perfect vegan alternative to raw honey or just as an alternative to other Paleo friendly sweeteners.

Coconut sugar is also one of the most sustainable sugars in the world so you can indulge in this guilt free!

Ingredients

100% Organic Coconut Palm Sugar

Nutritional Information per 100g

Energy: 376 Kcal
Protein: 1.2g
Carbohydrates: 91.9g (of which 86.6g are sugars)
Fat 0.1g (of which 0.1g are saturates)
Fibre: 13.0g
Sodium: 0.2g
Vitamin C: 23.8mg (30% RDA)
Thiamin (B1): 0.45mg (41% RDA)
Potassium: 934.7mg (47% RDA)
Chloride: 466.49mg (58% RDA)
Iron: 2.79mg (20% RDA)

The NUA Naturals coconut sugar will add a lovely caramel flavour to your sweet and savoury dishes or even to your coffee. I like to make a ‘coffee creamer’ using coconut sugar and find it great in the base of a raw cheesecake to help to give that ‘sandy’ biscuity texture.  I also find that it has quite a similar taste to ‘jaggery’ used in Indian cuisine.

You can use this pretty much at the same ratio as normal brown sugar in your recipes.

The Verdict

Well… what can I say?? I am sold!

I was completely bowled over by the funky packaging, the company ethos, the amazingly wide range of products (acai, lucuma, maca, cacao etc) that there just isn’t anything negative to say whatsoever. I kind of just wish that this company was based in the UK!

So get on the interweb and buy yourself some NUA Naturals goodies. You can do this by purchasing from Ireland’s Raw Kitchen or Perfectly Paleo.

 

If you’d like to follow NUA Naturals online then check out the links below:

Facebook: @nuanaturals

Twitter: @nuanaturals

Instagram: @nuanaturals

Pinterest: @NUANaturals

Paleo Pumpkin Pie Butter Chocolate Cups

Paleo Pumpkin Pie Butter Chocolate Cups

As you may (or may not) know, the wonderful folk over at Raw Ecstasy sent me some of their beautiful goodies for me to experiment with and review!

I used their Activated Pepitas Plain and Stone-ground Activated Almond Butter in this recipe. The almond butter is the smoothest almond butter that I have ever had (no joke). It is also the cleanest tasting and not in an overly ‘earthy’ way – trust me I have had my fair share of raw nut butters! The pumpkin seeds (pepitas) are also just divine and super crunchy! My full review of their product range will be up in the near future!

Raw Ecstasy Goodies

These chocolate butter pumpkin pie cups are just immense! They are indulgent but in a clean and euphoric way!

The maca milk chocolate adds a great twist and ‘pow’ to the cups whilst  complimenting the slight bittern undertones of the pumpkin pie butter. I promise you that your kitchen will smell great and your waistline won’t expand whilst eating these beautiful little cups!

The pumpkin pie butter can also be used to spread over some Paleo bread or pancakes! Yummmmmmmmmmeeeeeeeeeeee!

Makes: 6 medium sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the maca milk chocolate:

2 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
50g 90% dark chocolate
1 tsp maca powder

For the pumpkin pie butter filling:

2.5 tbsp activated raw almond butter
3 tbsp pumpkin puree
1 tbsp coconut oil
1 tsp vanilla essence
1.5 tbsp coconut sugar
Pinch of Himalyan pink salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground ginger
(Alternatively use 1.5 tsp pumpkin pie spice)

For the topping:

Method:

  1. Combine all of the ingredients for the maca milk chocolate into a medium heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Divide one half of the mixture between 6 cupcake cases. Place in the freezer to set. Set aside the remaining mixture.
  3. Now prepare your pumpkin pie butter filling. Combine all of the ingredients in a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  4. Remove the chocolate cups from the freezer and divide the pumpkin pie butter filling equally between the 6 cups.
  5. Return the remaining maca chocolate to the bain-marie and mix thoroughly.
  6. Evenly divide the remaining chocolate mixture between the 6 cups. Sprinkle over the pumpkin seeds and return to the freezer until set.
  7. Once set remove from the cupcake cases and enjoy! That simple but very delicious!

Paleo Pumpkin Pie Butter Chocolate CupsPaleo Pumpkin Pie Butter Chocolate Cups

Paleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter Cups

You might remember a while back that the wonderful people at Raw Ecstasy sent me some of their beautiful products to have a play about with and review! I used their Activated Pepitas Plain and Stone-ground Activated Almond Butter in this recipe. The almond butter is the smoothest almond butter that I have ever had. It is also the cleanest tasting and I have had my fair share of raw nut butters. The pumpkin seeds (pepitas) are also just divine! My full review of their product range will be up shortly!

Raw Ecstasy Goodies

Now these aren’t your conventional nut butter cups at all. In fact they aren’t largely chocolate based but fudge based! How yummy! Your bottom layer is pumpkin fudge, the middle pumpkin pie butter, on top of that another layer of fudge and then a pumpkin infused white chocolate and some beautiful raw activated crunchy pumpkin seeds. It’s a beautiful little concoction and it’s a great way to fit some maca powder into your food!

Paleo Pumpkin Pie Fudge Butter Cups

Makes: 5 large sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the pumpkin fudge (& pumpkin infused white chocolate):

5 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
1 tsp maca powder
2 tbsp pumpkin puree

For the pumpkin pie butter filling:

2.5 tbsp activated raw almond butter
3 tbsp pumpkin puree
1 tbsp coconut oil
1 tsp vanilla essence
1.5 tbsp coconut sugar
Pinch of Himalyan pink salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground ginger
(Alternatively use 1.5 tsp pumpkin pie spice)

For the topping:

Method:

  1. For your pumpkin fudge combine all of the ingredients except for the pumpkin puree in a medium heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Whisk in your pumpkin puree until fully blended. You will have an ‘oily’ residue – do not panic this will be your ‘pumpkin infused white chocolate’.
  3. Divide one half of the mixture between 5 cupcake cases, you will have to whisk the mix frequently. Place in the freezer to set. Set aside the remaining mixture.
  4. Now prepare your pumpkin pie butter filling. Combine all of the ingredients into a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  5. Remove the fudge cups from the freezer and divide the pumpkin pie butter filling equally between the 5 cups.
  6. Mix the pumpkin fudge mix thoroughly and divide between the 5 cups. Any ‘oil’ that is remaining divide equally between the cups.
  7. Sprinkle the pumpkin seeds over the top and return to the freezer.
  8. Once set remove from the cupcake cases and enjoy!

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups

Paleo Pumpkin Pie Fudge Butter CupsPaleo Pumpkin Pie Fudge Butter Cups

Paleo Zombie Pancakes with Blood Sauce

Paleo Zombie Pancakes with Blood SaucePaleo Zombie Pancakes with Blood Sauce

So it’s Halloween and in my house no meal is safe from being gorified! I don’t know if ‘gorified’ is even a real word but I’m sure that you all get the point!

These pancakes are super healthy, yummy and well uhhhhh gory! Yeaaaaah!

What makes these pancakes a lovely green colour is the Barleygrass powder that the wonderful people at Naturya sent me!

Makes: 8 Pancakes

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

For the ‘zombie’ pancakes:

1 large banana
1 tsp vanilla essence (optional but delicious)
1 tbsp coconut sugar
1 tbsp maple syrup
4 eggs
1 cup tapioca flour
1.5 to 2 tbsp barleygrass powder
2 tbsp almond flour
1 tbsp milled chia seeds
1 tbsp coconut flour
1 tbsp baking powder
1/2 tsp bicarbonate if soda

1.5 tbsp coconut oil to fry these beauties in!

For the ‘blood sauce’:

2 cups frozen raspberries
1 cup frozen blueberries
1/3 cup coconut sugar
1 tbsp water

Method:

  1. Mash together your banana, vanilla essence, and coconut sugar in a medium sized mixing bowl.
  2. Whisk in your eggs and maple syrup thoroughly.
  3. Add your barleygrass powder, milled chia seeds and flours, mixing until you get a smooth batter.
  4. Lastly add in your baking powder and bicarbonate of soda mixing thoroughly.
  5. Place a medium sized frying pan on a high heat and add your coconut oil.
  6. Once the oil has melted reduce the heat and place 2 generous sized tbsp of the batter into the pan.
  7. Using the back of the spoon shape into a perfect circle!
  8. Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute.
  9. For the blood sauce place the frozen berries, water and coconut sugar into a medium sized pan and cook on a low heat until simmering. Make sure to squash down the berries as much as possible.  This will take around 10 minutes max.
  10. Increase the heat to a medium heat and cook for a further 5 minutes until the sauce reduces down.
  11. Pour the sauce into a food processor and blend until smooth.
  12. Pour the sauce through a sieve into a measuring  jug (or something that is easy to pour from).
  13. Once you have cooked all of your pancakes, stack them high and pour your ‘blood’ all over… gory!

Paleo Zombie Pancakes with Blood SaucePaleo Zombie Pancakes with Blood Sauce

Paleo Grasshopper Pie Cheesecake Squares

A close up angled shot of a Paleo Grasshopper Pie Cheesecake Square

So the lovely people at Naturya sent me out some Chlorella Powder to experiment with, and in return I created this recipe to feature on their website! Pretty amazing hey?! I feel super lucky.

So Grasshopper Pie. Yeah, I love that stuff, I mean I really love it! Buuuuuut… I also love cheesecake. So I had to make this. It’s Paleo, it’s Vegan, it’s raw and it makes chlorella taste goooood. What more could you honestly want?

Makes: 16 medium sized squares

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the ‘biscuit’ base:

100g almonds
1 tbsp almond butter
2 tbsp vanilla essence
1/2 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 cup coconut flour
2 tbsp coconut oil
100g 90% chocolate (or 75g cacao solids)

For the Grasshopper cheesecake:

1/2 cup coconut oil
50g cacao butter
1/2 cup coconut milk
1/4 cup coconut sugar
200g cashews (soaked for at least 4 hours but preferably overnight)
1/2 tsp vanilla essence
1 peeled courgette (finely sliced)
10 drops peppermint extract

For decoration:

A little grated chocolate (this is optional but I think looks fab!)

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs crossed with chocolate it’s done!).
  2. Line a 6″x8″ tin and pour in the base mixture.  ‘Knuckle’ the mixture in until evenly distributed. Place in the freezer until it is needed later.
  3. For the cheesecake filling place the coconut oil, cacao butter, coconut milk and coconut sugar over a bain-marie until fully melted. This could take around 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, in a food processor blend the cashews and vanilla essence until a smooth paste. This will probably take around 5 minutes.
  5. Once the cacao butter mix has melted fully, pour it into the cashew paste and blend until smooth. Make sure you periodically scrape down the sides of the food processor bowl with a spatula to ensure that it mixes evenly.
  6. Add your courgette, peppermint extract and chlorella powder. Blend until smooth and evenly distributed. Be sure to scrape down the sides of the bowl thoroughly.
  7. Remove the biscuit base from the freezer and pour over the Grasshopper cheesecake mix. Spread evenly with a spatula until the mix is level.
  8. Sprinkle over your grated chocolate and return to the freezer until set.
  9. Remove from the freezer and cut into squares. Serve and enjoy! Yummy yummy!

Side on view of a Paleo grasshopper pie cheesecake square

Paleo Barleygrass White Chocolate Almond Butter Cups

Close up of a stack of barleygrass chocoalte cups

Paleo, Vegan and darn right tasty!

So the lovely people at Naturya sent me out some Barleygrass Powder to experiment with, and in return I created this recipe to feature on their website! Pretty cool huh?!

This recipe takes the classic nut butter style cup and puts a clean, mean, and green spin on it. Barleygrass has a very ‘clean’ and earthy taste to it which is almost comparable in flavour to matcha green tea.

Delicious! (And I’m not just saying that!)

Makes: 6 medium sized cups

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Ingredients:

For the barleygrass white chocolate:

2 tbsp coconut milk powder
1 tbsp coconut sugar
1 tsp vanilla essence
50g cacao butter
1 tbsp barleygrass powder

For the almond butter filling:

2 tbsp almond butter
1 tbsp coconut oil
1 tsp vanilla essence
1 tbsp coconut sugar
Pinch of Himalyan pink salt

Method:

  1. Combine all of the ingredients for the barleygrass white chocolate in a medium heatproof bowl (except for the barleygrass powder) over a bain-marie. Heat on a low heat, stirring frequently until fully melted.
  2. Whisk in your barleygrass powder until fully blended.
  3. Divide one half of the mixture between 6 cupcake cases. Place in the freezer to set. Set aside the remaining mixture.
  4. Now prepare your almond butter filling. Combine all of the ingredients in a heatproof bowl over a bain-marie. Heat on a low heat, stirring frequently until the mixture comes together into a smooth paste.
  5. Remove the chocolate cups from the freezer and divide the almond butter filling equally between the 6 cups. Return to the freezer for 5 minutes.
  6. Return the remaining barleygrass chocolate to the bain-marie and mix thoroughly.
  7. Remove the cups from the freezer and evenly divide the remaining chocolate mixture between the 6 cups. Return to the freezer until set.
  8. Once set remove from the cupcake cases and enjoy!

 

Barleygrass White Chocolate Almond Butter Cups

Paleo Goji Berry & Orange Super Melt in YOUR Mouth Cookies

A stack of paleo goji berry and orange cookies

As some of you may already know, the wonderful people at Nua Naturals sent me out some of their coconut flour, coconut sugar and some goji berries to review and get creative with. I came up with these beautiful cookies.

If you haven’t heard about NUA Naturals before then I shall let you know a little about them! They are an Irish health food business at the cutting edge of the global trends of ‘Raw Food’, ‘Gluten Free’, and ‘Vegan’. They’re lovers, suppliers and artisan producers of organic health foods. 95% of their range is Organic (excluding their goji berries, MSM & bee pollen) and the only product of theirs that is not Vegan is the bee pollen. Such a fab company that could do with a bit more exposure in England I think!

These cookies are utterly gorgeous! They just melt in your mouth and are perfect with a cup of coffee! They are super naughty though so please do consume responsibly!

Makes: Roughly 18 cookies

Preparation Time: 10 minutes

Cooking Time: 8-10 minutes

Ingredients:

1/2 cup coconut flour
3/4 cup coconut sugar
1 cup tapioca flour
1 egg
100g unsalted raw grass-fed butter
1/4 cup coconut oil
1/2 tbsp vanilla essence
1/2 tbsp orange essence
1/2 tsp bicarbonate of soda
Pinch of Himalyan pink salt
1/2 cup goji berries

Method:

  1. Pre-heat your oven to 180 degrees.
  2. Combine all of your ingredients into a food processor (except for the goji berries) and blend for 5 minutes until fully blended. You will have to scrape down the sides periodically with a spatula.
  3. ‘Pulse’ in your goji berries so that they are evenly mixed in.
  4. Line a baking tray with baking parchment and grease lightly with a little coconut oil. (You are likely to either make 2 batches or use 2 trays!)
  5. Scoop a tablespoon of cookie dough, roll into a ball, place on the baking try then flatten with the palm of your hand until around 0.5cm thick.
  6. Place your baking tray in the oven and remove the cookies once they are only just firm to the touch on top and lightly golden brown.
  7. Leave to cool for 10 minutes before removing. Once you have removed the cookies from the baking tray place into the freezer and chill for 20 minutes. These bad boys are super fragile so handle with care.
  8. Remove the cookies and enjoy their crumbly, melty goodness!

 

Overhead view of a stack of paleo goji berry and orange cookiesa cross section of paleo goji berry and orange cookie