Simple Homemade Sauerkraut



Homemade Sauerkraut ready to eat!

This is a really simple and easy way to make sauerkraut at home!

Sauerkraut is a great source of Vitamin C and is full of probiotics which is fabulous for our gut health!

Ingredients:

1 medium organic cabbage (Peel off 1 large outer leaf and set aside then finely slice the rest)
1 tablespoon of natural pink Himalayan salt

You will need 1 medium sized glass jar with a wide mouth and a smaller glass jar with a lid that will just fit into the mouth of the medium sized jar. You will also need a piece of muslin cloth and a rubber band. Make sure Jars are sterilized before you begin.

Method:

In a large mixing bowl combine both the cabbage and the salt.

Using clean hands massage and mix it all together for at least 10 minutes. This helps to release the water content of the cabbage.

Place all of the mixture into the medium sized jar pressing it down as you go.

Place this jar on top of the cabbage leaf and cut around it; then place the leaf inside the jar on top of the mixture.

Fill the smaller jar with water and pop the lid on; then place this jar inside the larger jar, pushing down on the mixture so that all of the cabbage is submerged in the liquid.

Cover the jars with the muslin cloth then pop the rubber band over the cloth and around the larger jar so that it stays in place.

Pop the Jar into the pantry and leave it for 2 to 4 weeks depending on taste. The longer you leave it the more sour it gets!

You will need to check it every couple of days to make sure that none of the cabbage starts to float above the liquid. If it is not submerged it will start to grow mold and you will not be able to eat it.

You should notice bubbles rising to the top and the sour smell as it ferments.

Notes:

Check your local Op Shop for jars; they usually have various sizes for as little as 50c or a few dollars.

Coconut Chia Pudding

Coconut Chia Pudding with fresh berries.

My husband loves these Coconut Chia Puddings and likes to take them to work for a healthy snack.

They are also great to send to pre school for the kids!

Ingredients:

3 tablespoons of chia seeds
1 tablespoon of honey
1 teaspoon of vanilla essence
1 270ml can of Ayam coconut milk

Method:

Mix all ingredients into a bowl until evenly combined.

Pour mixture into your chosen containers and pop into the fridge for at least 1 hour to set.

Top with fresh berries when you are ready serve.

Notes:

I love them with fresh raspberries but you can mix it up with any fresh fruit you like; mango and passion fruit is another family favorite!

Energy Bites

Energy Bites.

These Energy Bites or Bliss Balls are great to store in the fridge to have when you need a quick energy boost!

I love this recipe but you can mix it up with almost any dried fruit and nuts that you have available in the pantry.

Ingredients:

60g almonds
60g cashews
30g sunflower seeds
30g pepitas
90g dried apricots
90g dried dates
1 teaspoon of vanilla essence
2 tablespoons of desiccated coconut

Method:

Combine all ingredients except for the coconut in a food processor until it is all mixed together well and becomes sticky.

Scoop out the mixture with a teaspoon and roll into small balls.

Roll the balls into a bowl containing the desiccated coconut until the balls are completely covered.

Store in an air tight container in the fridge until required and enjoy!

Homemade Ice Blocks

Strawberry Ice Blocks.

A lovely way to cool off on a hot day!

These are made with pears and strawberries but any kind of fruit would work well.

Ingredients:

2 ripe pears
250g of strawberries
1 lemon

Method:

Pop all ingredients through the juicer and pour the juice into ice block moulds and freeze. Serve when frozen.

Notes:

If you do not have a juicer you can peel, core and chop the fruit as needed and blitz in a food processor, then strain the liquid through a nut milk bag or some muslin cloth before pouring into the moulds.

Orange Jellies

Orange Jelly Segments.

These are a great treat for the kids and with just 2 ingredients they are really easy!

Ingredients:

4 Oranges
4 tablespoons of grass fed beef gelatin

Method:

Cut the oranges in half through the length of the core.

Scoop out the flesh and pop it all through the juicer (keeping the skins for later). If you do not have a juicer you can blitz it in a food processor and then strain the mixture through a nut milk bag or muslin cloth to separate the juice. It makes approximately 1 cup of juice.

Pop the juice into a small saucepan on low heat and sprinkle the gelatin on top, whisk quickly until all of the gelatin has dissolved.

Remove from heat and pour the mixture into 4 of the orange skin "cups". I use a muffin tray to sit the orange "cups" in so the liquid does not spill out.

Place the orange cups into the refrigerator to set; approximately 4 hours.

Once set you can then slice each orange "cup" into 4 segments making a total of 16 segments.

Indulgent Chocolate Mousse

Chocolate Mousse served with fresh raspberries.

This is a delicious chocolate treat enjoyed as a mousse or simply popped into the freezer to serve as chocolate "ice cream".

 

Ingredients:

2 ripe avocados
1/2 a ripe banana
1/4 cup of honey
1/2 cup of raw organic cacao powder
1 teaspoon of vanilla extract
Pinch of cinnamon
Pinch of salt
1/2 cup of filtered water or coconut water

Method:

In a food processor mix the avocados and banana together until combined and smooth.

Add the remaining ingredients and mix until well combined and silky smooth.

Pop into bowls or containers and refrigerate for at least 1 hour; or pop into the freezer for an hour (give or take) for a thick fudgy mousse; freeze for longer if you are wanting chocolate "ice cream".

However you decide to serve it, I hope you find it as delicious as we do!

Notes:

The longer you leave it in the freezer the harder it will become. Sometimes I make a double batch and keep portions in the freezer to use over a few weeks. If doing this you will need to remove the mousse from the freezer approximately 20mins before consuming; it will need to soften a little otherwise it will be too hard to serve.

Slow Roasted Pork Belly

Slow Roasted Pork Belly.

I love this dish! Sometimes I cook it to store in the fridge just to snack on through the week...

The pork just pulls apart and the cracking is so crispy; this is comfort food at its best!

Ingredients:

1 piece of pork belly
oil
salt
1 onion
2 carrots
2 celery sticks
2 cloves of garlic (peeled)
additional salt and pepper to taste
additional oil
4 cups of chicken bone broth (or see notes)

Method:

Using a sharp knife, score the top of the pork belly, cutting through the fat but be careful not to cut through to the meat.

Place on a wire rack over the sink and pour boiling water over the top, this will help you to achieve that crispy cracking! Pat dry with paper towel and then rub salt over top and into the cuts.

Refrigerate overnight or for a few hours.

Pre heat your oven to the highest temp and remove the pork from the fridge. Drizzle some oil on top rubbing it into the cuts with the salt.

Place the pork onto a roasting tray and place into the oven and cook for 15 to 20 minutes. You want the top to blister however you don't want it to burn so be careful. It doesn't have to be super crispy at this stage as it still has longer to cook.

Remove from the oven and reduce the temperature to 150 degrees.

Take the pork off the oven tray and add the onion, garlic, celery and carrots. Drizzle with the additional oil and salt and pepper.

Place the pork belly on top of the veggies and pop back into the oven and cook for 1 hour.

Remove tray from the oven and add 3 cups of chicken bone broth to the pan. Return to the oven and cook for a further 1 and 1/2 hours.

Check the meat at this point, you should be able to pull of a bit from the side easily, if not continue to cook for a further 15-20 minutes.

Once it is cooked to your liking, turn off the oven and turn on the grill; leave the pork belly under the grill for 2-5 minutes just to make that crackling extra crispy! Keep your eye on it though as it burns quickly!

Remove tray and let the meat rest for a few minutes.

While the meat is resting you can make this delicious Roast Meat Gravy with all the veggies in the pan! As you already have added broth to the pan you may only need to add 1 extra cup.

Serve immediately. We love it with steamed veggies and Sweet Potato Mash!

Notes:

I use chicken bone broth in this recipe but you can replace it with a chicken or vegetable stock if need be. A nice organic white wine is another option.

Roast Meat Gravy

Roast Meat Gravy.



This gravy is delicious and so easy to make when preparing a roast dinner!

Ingredients:

1 onion
2 carrots
2 celery sticks
2 cloves of peeled garlic
oil of choice
salt and pepper to taste
2 cups of chicken bone broth

Method:

Pop the onion, carrots, celery and garlic in a roasting pan and drizzle with oil of choice and then season with salt and pepper.

Place your piece of meat on top and pop into the oven and roast according to what meat you are using. Roast chicken is a favorite of mine and only takes about an hour.

When your meat is finished cooking, remove and rest it, and then pop the contents of the roasting pan into a saucepan.

Add the chicken bone broth and bring to the boil.

Simmer for a few minutes and then blend it all together until you get a gravy like consistency. Add more broth if needed.



Chicken Soup



Chicken Soup.

There's something wonderful about chicken soup; it's good for the soul and very comforting during the cooler months...

Ingredients:

2 litres of chicken bone broth
2 small chicken thigh fillets (whole)
1 zucchini (peeled or not and finely diced)
1 carrot (peeled and finely diced)
1 celery stick (finely diced)
1 onion (peeled and finely diced)
1 large kale leaf (finely chopped)
1/2 teaspoon of dried ground sage leaves
1/2 teaspoon of dried thyme leaves
salt and pepper to taste

Method:

Pop everything into a large pot and bring it to the boil.

Simmer with the lid on for 1 and 1/2 hours or until the chicken thighs are falling apart when you give it a stir.

Serve immediately or store in the fridge or freezer for another time.

Notes:

If you are using fresh broth you can freeze the soup; however, if you are using broth that has been previously frozen then you will not be able to freeze the soup.

3D Easter Egg and Bunny

3D Easter Egg and Bunny Mould.

This is a simple recipe for homemade chocolate using just 3 ingredients!

I am using these great bunny moulds from Aldi to test out some Easter treats for my little ones...

Ingredients:

1/2 cup of organic coconut oil
6 tablespoons of organic honey
1/2 cup of raw organic cacao powder

Method:

Mix together the coconut oil and honey in a small saucepan on low heat until runny and combined.

Remove from heat and stir in the cacao powder.

Once combined pour into the moulds and pop into the freezer to set (minimum 1 hour).

Notes:

Remove chocolate from moulds as soon as you take it out of the freezer as it may break once it starts to soften.

Chocolate can be stored in the freezer for a few months (if it lasts that long!) and taken out when required.

Crumbed Chicken

Crumbed Chicken with Vegetables and Gravy.

This is a great way to still enjoy crumbed chicken if you are trying to avoid gluten.

I wanted to test out a nut free version too for those with nut allergies, and also because I like to send left over chicken to pre school for the kids (most pre schools these days are nut free zones).

Ingredients:

2 large single chicken breasts
2 tablespoons of arrowroot powder (tapioca flour)
2 eggs
1 cup of almond meal (use coconut meal for a nut free version)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of chili powder
salt and pepper to taste
olive oil, coconut oil or ghee for cooking

 

Method:

I like to slice the chicken breasts up into smaller pieces

Then pop the arrowroot powder on a plate and then whisk the 2 eggs together on another plate

In a bowl combine the almond (or coconut) meal, the onion, garlic and chili powder along with the salt and pepper

Firstly, coat the chicken in the arrowroot powder, then in the egg and then lastly in the crumb.

Heat your oil of choice in a large frying pan and cook the chicken on both sides until golden brown and cooked through.

Notes:

I like to make sure that when I am buying something in a packet that it contains no preservatives or additives. You can buy almond or coconut meal from most supermarkets with 100% almonds or coconut but always double check the ingredients to be sure!

You can also purchase arrowroot powder (tapioca flour) from the supermarket but it does contain a preservative. I prefer to buy organic arrowroot powder online from Organics on a Budget.

Sweet Potato Nachos

Sweet Potato Nachos.

I love Nachos; it's one of my favorite meals!

I love to serve it up on a big platter so we can all just dig in...

Ingredients:

2 tablespoons of ghee
2 onions (diced)
4 cloves of garlic minced
1kg beef mince
1 teaspoon of ground garlic
1 teaspoon of ground onion
1 teaspoon of sea salt
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon cayenne pepper
1 tablespoon of organic arrowroot powder (also known as tapioca flour)
1 cup of broth

You will also need a sweet potato if serving on Sweet Potato Chips; and fresh spinach, tomatoes and avocados for the topping.

Method:

Heat ghee in a large frying pan

Add in the onion and garlic and cook for 2 minutes

Add in the mince cook until browned

Add in the other spices and stir through and cook for 1 minute

Add the arrowroot powder and stir through

Lastly, add the broth and simmer for 5 minutes

Serve on Sweet Potato Chips topped with fresh spinach, tomatoes and avocado.

Sweet Potato Chips

Sweet Potato Chips.

These Sweet Potato Chips are crunchy and delicious; perfect by themselves or with a dip.


We like to use them when we are making "Nachos"!

 

Ingredients:

A large sweet potato
salt for seasoning
olive oil spray

Method:

Pre heat your oven to 160 degrees fan forced

Slice the sweet potato into thin rounds

spray an oven try with the olive oil

Place the sweet potato rounds onto the oven tray in a single layer (do not over lap them)

Give them a spray with the olive oil and sprinkle on some salt to taste

Bake for 15mins then using tongs turn them over and bake for another 10mins

Notes:

You will need to keep an eye on them in last 5mins of cooking and remove any that are ready as they will burn quickly. I use 2 oven trays to cook more at the same time; otherwise you can cook them in batches.

They are best eaten fresh as they become a bit soft and chewy the next day.

Perfectly Poached Eggs

Perfectly Poached Eggs.

Poached eggs (in my opinion) are the best...
I cook them up almost every morning and they taste even better on my Sweet Potato & Zucchini Hash Browns!!

Ingredients:

fresh eggs
dash of vinegar
pinch of salt

Method:

Fill up a small saucepan to about halfway with water.

Add the vinegar and salt and start to bring it to the boil.

When you see the bubbles start to come to the top add in the eggs - do this by cracking the eggs into a small shallow bowl; then swirl the almost boiling water with a spoon and then slide the eggs into the middle of the swirling water one at a time.

Cook for 2-3 minutes, then scoop them out with a large spoon, and then pop them onto some paper towel.

Serve immediately and enjoy.

Notes:

If your water starts to boil over during the cooking time, turn off the stove and pop the lid on the saucepan to keep it at temperature for the remaining time.

Strawberry "Ice Cream"

Strawberry "Ice Cream".

This is a great treat for the kids in summer! Its very simple and you only need two ingredients...

 

Ingredients:

2 frozen bananas
200g fresh strawberries

Method:

Pop both ingredients into a high speed blender or food processor and blend until smooth. It will be a soft serve kind of consistency.

Notes:

I use the Thermomix for this recipe and it takes approximately 40 seconds on speed 4; however, depending on your food processor or blender it may take longer, you may also need to scrap down the bowl occasionally during the process.

Raspberries are another good berry to use, I use the frozen ones for this recipe so it comes out slightly harder. You can make extra and freeze it in portions for another time, it will freeze quite hard so you will need to bring it out of the freezer for 10 or 15 minutes before its required.

Butter Chicken

Butter Chicken on Cauli "Rice".

Who needs take-away when you can make this at home?!

 

 

I make this recipe in the slow cooker, 10 minutes prep time in the morning and then in the afternoon, dinner is ready!

 

 

 

 

 

 

 

Ingredients:

1.1kgs chicken thigh fillets

2 brown onions (chopped)

4 tablespoons of coconut oil

8 cloves of garlic (minced)

2 teaspoons of freshly grated ginger

2 teaspoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of ground cardamom

1/2 teaspoon of cayenne pepper

1 teaspoon of salt

2 270ml cans of Ayam coconut milk

2 140g cans of tomato paste

 

Method:

Pop the chicken thigh fillets into the slow cooker.

 

In a large frying pan heat the coconut oil, add the brown onions and cook for 2-3 minutes. Add in the garlic and ginger, stir for 1 more minute then add in the rest of the spices. Cook for a further minute or 2 then add the coconut milk and tomato paste. Bring to the boil and then pour over the chicken thigh fillets.

 

Cook on high for 4 hours or on low for 6 hours. Serve with veggies or on cauli "rice" and enjoy!

 

Notes:

This recipe serves 6; I like to make a big batch so that we can have left overs for lunch the next day; or, have it again the next night so I don't have to cook! You can always freeze a few portions for a ready made meal when you are on the go or just adjust the recipe by half if you want to make a smaller batch.

 

 

 

 



Cauli "Rice"

Cauli "Rice".

 

Cauli "Rice" is surprisingly good!

 

Cauliflower isn't a very glamorous vegetable; however if you are trying to avoid grains the cauliflower can be quite versatile. 

 

Disclaimer: I do use my Thermomix for this recipe; however, it can be easily converted. 

 

 

 

 

 

 

Ingredients:

1/2 cauliflower cut into "florets"

 

Method:

Place the cauliflower florets into the Thermomix bowl and chop using reverse blades on speed 5 for 5 seconds. You should now have something that closely resembles rice. Pop the "rice" into the steamer basket.

 

Pour 1 1/2 litres of water into the bowl placing steamer basket on top and then close the lid. Cook for 13 minutes on varoma speed 3. Serve with the meal of your choice or use it for making Cauli Fried "Rice"!

 

Notes:

If you do not have access to a Thermomix you can use a food processor to chop your cauliflower and then steam or sauté it for a few minutes until cooked.

 

 



Sweet Potato Mash

Sweet Potato Mash.

This is a great side dish to any meal! Its a favorite in our house and is made on a regular basis.

Disclaimer: I do use my Thermomix for this recipe but it can be easily converted!

Ingredients:

1 medium sweet potato (approx. 750g)
180g of water or Broth
2 tablespoons of ghee
1/2 teaspoon of salt
a pinch of ground pepper

Method:

Pop all ingredients into the thermomix bowl and cook for 20 minutes at 100 degrees on speed 4. Once completed pop in the butterfly whisk and mix the sweet potato mash for 40 seconds on speed 4.

Notes:

If you do not have access to a thermomix, you can steam the sweet potato first and then pop it into a bowl and mash in the rest of the ingredients. If you want a smoother texture you can pop it in a blender or food processer to finish it off.

"Pot Noodles"



"Pot Noodles"



 

 

 

My kids love these "pot noodles" and its an easy and simple way to get some broth into them!

 

 



Ingredients:

3 cups of Broth

1/2 zucchini grated

1/2 carrot grated

1 large handful of mung bean noodles

(also known as glass noodles)

 

Method:

In a small saucepan add the broth, grated zucchini and carrot and then bring them to the boil on the stove top. Add the noodles (you may need to use tongs to help push them down into the broth) and then let it simmer for 5 minutes, then turn off the stove and let it sit for another 10 minutes.

 

The noodles are very long so I use a sharp knife and fork to cut them up a little bit and then serve in mugs with a spoon or fork.

 

Notes:

You can buy mung bean noodles at the supermarket in the Asian section at around $1.50 per packet. The noodles are very hard and can be difficult to separate, I like to take them outside to unravel them (as they can get messy!) and then pull off a section at the side. When I have a handful, I then scrunch the rest up and pop them in a freezer bag and store them in the pantry for next time.

Sweet Potato & Zucchini Hash Browns




Sweet Potato and Zucchini Hash Browns.

 

These make a fabulous meal for breakfast when they are topped with perfectly poached eggs!
 

You can make up a big batch and keep them in the fridge to use over a few days or even store them in the freezer to use when needed.

When pre prepared, they make a quick and easy, yet tasty meal.



Ingredients:

1 large sweet potato peeled (half grated; the other half cut into cubes, steamed, and then mashed with a fork)
2 medium zucchinis (grated)
2 eggs
salt and pepper to taste
olive oil, ghee or coconut oil (for cooking)

Method:

Mix all ingredients (except cooking oil) together in a large bowl.

Refrigerate mixture for 1 hour (or 20 minutes in the freezer), this helps the ingredients bind together better but if you do not have time, don't worry, just be gentle when cooking!

Divide mixture into 10 equal portions and form flat round patties.

Heat oil of choice in a fry pan on medium heat and cook hash browns on both sides until golden brown and cooked through.

Serve immediately or store safely in the fridge or freezer for another day.

Notes:

Sweet potato is a really hard vegetable to grate! I use my food processor on the grater function to get the job done quickly and effortlessly!

To save time, you can always use left over steamed sweet potato; just make sure you cook extra when you are going to make up a big batch of these.










Frozen Grapes

Frozen Grapes.

Now this isn't really a recipe as such, just a simple idea for a healthy sweet treat.

Just grab a bunch of red grapes, rinse and remove from the stalk and pop into a container and freeze.

Once frozen, take out a few at a time - when ever you need a quick snack, sweet treat or an energy booster - and enjoy!

Pumpkin & Pine Nut Salad

Pumpkin & Pine Nut Salad.

I love this salad and its a regular side dish in our house.

We serve it up with a delicious roast chicken or a nice steak; however, it would be a great side dish to any main meal.

 

Ingredients:

120g fresh spinach and rocket leaves
1/2 butternut pumpkin cut into cubes
3 tablespoons of pine nuts roasted
Juice of 1 lemon
Olive oil (equal amount to lemon juice) plus extra for roasting pumpkin
Salt and pepper to taste

Method:

Place the pumpkin on a oven tray with a drizzle of olive oil and salt and pepper to taste. Bake on 180 degrees for 20-30 minutes or until golden brown and cooked through.

In a bowl whisk the lemon juice and olive oil together with a fork adding salt and pepper to taste.

Place the washed spinach and rocket into a serving bowl, top with the roasted pumpkin and pine nuts and finish with the lemon and olive oil dressing.




Chicken Bone Broth

Chicken Bone Broth with Lemon and Turmeric.

This is a staple in our house...

I make a weekly batch of this broth and store it in the fridge and use it in everything I can from soups, sauces, gravy's, home made "pot noodles" and much more!

Not only is it delicious but it also helps to heal leaky gut syndrome, overcome food intolerances, as well as improve joint health and boost our immune system.

Ingredients:

2kg of chicken necks
2 large carrots sliced
3 celery sticks sliced
2 onion cut in quarters
2 tablespoons of apple cider vinegar
Salt and pepper to taste

 

Method:

Pop everything into a big stock pot and fill with filtered water; mine takes approximately 4 litres of water to fill it almost to the top.

Bring to the boil on the stove top (removing any froth that bubbles to the top) and then simmer for 6-8 hours with the lid on.

I like to stir it every now and again and sometimes even get the masher in there to help break down the necks. Top up with extra water if you need to during this time.

When finished, strain the liquid into a big container and store in the fridge for future use. It should look a bit like jelly once cooled and that is what you want; once heated it will become liquid again.

Notes:

I like to drink it as pictured above with a dash of lemon and ground turmeric; however you can drink and use it as it is.

It is great for adding to soups and stews in the winter time or adding to any dish requiring liquid or stock all year round.