This is one of the most baked recipes from my cookbook, Mixing It The Paleo Way. I tend to avoid bread and bread substitutes nowadays but when I do feel
Read more →Nothing is more comforting than lamb shanks. Feel free to change the sauce ingredients to suit your taste, sometimes I add herbs such as rosemary to really change the flavour.
Read more →One of my favourite ever slices is peppermint and i knew I had to re-create. This is a raw, gluten free, grain free slice, but I’m not going to call
Read more →1 red chilli, halved and deseeded (if desired) 1 tbsp chopped turmeric fresh (or 1tsp dry) 1/4 cauliflower roughly chopped 1 large zucchini, chopped into 4 1/2 head of broccoli,
Read more →1 brown onion, halved 30 grams ghee 1 tbsp. paprika 1/2 tsp. cayenne 50 grams tomato paste 20 grams vinegar 50 grams water 1 tbsp. vegetable stock concentrate 1 tsp.
Read more →250 grams nut milk 1 tbsp. yeast 450 grams banana flour 100 grams cassava flour 70 grams macadamia oil (ghee, or EV olive oil would do) 1 1/2 tsp. cinnamon
Read more →4 garlic cloves, peeled 2 dried red chillies 6 anchovy fillets pinch of salt and pepper 20 grams coconut oil 1/2 head of cauliflower 2 salmon fillets (150 grams each)
Read more →Base: 60 grams activated almonds 50 grams tiger nuts 40 grams coconut oil 40 grams coconut sugar 1/2 tsp. sea salt Topping: 300 grams mixed berries (I used frozen) 2
Read more →1 bunch Curly Kale 2 tablespoons Coconut Oil 1/2 tsp Garlic Powder 1 1/2 tablespoons Coconut Aminos 1/2 tablespoon Nutritional Yeast 1 tablespoon Thyme 1 teaspoons Apple Cider Vinegar 1/2
Read more →I made these with my new favourite drink, gypsy chai, which you can checkout here. http://www.gypsychai.com.au 150 grams almond butter 100 grams organic coconut sugar 2 tablespoons coconut oil, melted
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