old style salmon pate

Are you after something that has ALL THE FAT!

Look no further!

This stuff is the best.

My first ever job was in a cafe run by an old Polish man.  

He was ancient even back then (and a bit touchy feely if you get my drift!).

We are talking early 1980s and the cafe was pretty with it!!  

Toasties, tin soup, packet cheesecakes LOL

Having said that, I remember he used to make bone broth and drink it every single day.  Back then as a 13 year old I thought that was pretty weird.  Could explain why he was so active and still running a business in his late 70s

One of the things we served was salmon pate.

Now I know there are some flash smoked salmon recipes out there but this one covers the high fat quota beautifully!

What you will need:

2 x 130gr tins of salmon in springwater

250gr block of good quality butter, diced into small pieces

juice of half a lemon or about 1-2 tbs juice

1/2tsp dried dill

S&P to taste

Put all ingredients into a food processor/TMX/Bellini (oooh using those two in the same sentence, how cheeky)

Blitz until smooth and creamy.

So very simple and tastes divine.

This will keep in the fridge for about 4-5 days but I doubt it will last that long!

If you do refrigerate just remember to take it out and let it sit for a while to soften as it will have a dry crumbly texture due to the butter hardening. 

Serve on veg such as celery, mushrooms or cucumber or on raw crackers.  If you aren't watching your carb intake then go the crusty sourdough!!

Sugar Free Raw Cacao icecream

Heaven in a tub!

This ticks all the right boxes I tell you!

High fat

Protein

Calcium

Flavour

Comfort

I know you can make ice-cream without a custard base, thermomix/bellini or an icecream maker but I choose to use these so just humour me OK!

My custard base is a standard one I have always used but I started to think I probably didn't need to add sugar.  

I WAS RIGHT!

This totally works without any added sugar.

 Custard Base  

250ml full cream milk (I used Jersey raw)

2 eggs

50gr arrowroot (cornflour would work too)

50gr raw cacao powder

Put all ingredients into your jug with the measuring cup off.

Speed 3, 100c for around 10 min.

Scrape down sides and if it isn't thick enough cook for another 5 min.

I found it took 15 minutes to reach the thickness I wanted.

For the stove top you can do exactly the same but whisk your ingredients together first before heating.  Be sure to use a double saucepan or a bowl over a pan of water.

Once this is cooked you will need to chill for a few hours.   I poured it into a large tub so it wasn't too thick a layer and sped up the cooling process.  

I also put it in the deep freeze for an hour to start.  You don't want it to freeze totally at this stage, just chill down.  Ideally you can leave in the fridge overnight.

Now for the yummy part

Once it is chilled then you an add your cream.  You will want 250ml of cream.  Whisk this into your custard mix.  If you don't have an ice-cream maker/churn then I suggest whipping the cream lightly before whisking it in as this aerates it a bit and makes it lighter.

For the churn just whisk in and pour into your churn following the regular instructions.

For freezer made, whip your cream, then fold into the custard mix and freeze.  You can pull it out of the freezer as it starts to firm up but this really isn't necessary.

And lastly

EAT THAT GOOD STUFF!!!

Kelli's cake of trickery

I am sure you have heard of the trickery that is THE Magic Bean Cake!  What? You haven't?  

Well go and check this one or this one out.

See!

So incredibly easy, fast and OMG!! It is delicious.  My kids are in love with it and ask for it when we are going somewhere and need to take a plate.

Once people taste it they also ask for recipes, it is such a winner.

Each time I make the thermomix one I try to reduce the sugar levels, even though I have been using coconut sugar.  

Today I thought I would have a go at adapting it and make it sugar free. 

I have to say

I DONE GOOD!!!!!

This turned out incredibly well.  Moist, sweet and you would be hard pressed to tell the difference.

So good I have to share it with you.  

Kelli's Cake of Trickery

Ingredients

400gr tin of kidney/white beans

1c raspberries (any berries will do)

4 eggs

120gr butter (melted)

1tbs agave/honey/maple syrup 

2tbs coconut flour

3tbs raw cacao

1/2tsp bi-carb

1/2tsp baking powder

1tsp vanilla essence

1/2tsp salt

Method

Turn oven onto 200c to heat.

Drain and wash your beans well.  

Blend beans with one egg until smooth.  Add remaining eggs and all other ingredients except berries.  Blend until well combined, then stir through your berries.  

Pour into either a ring tin or 20cm x 20cm cake tin.  

Bake for approximately 30-40min.   

When skewer comes out clean in centre it is cooked.

I leave in tin for about 10min then take out and cool on a tray. 

It is really nice served warm with some cream or cold as a brownie style slice.

You're welcome :)

Raw Caramel slice

This is so not a phase 2 recipe!  But, someone was asking about uses for coconut and this would be one of my faves!   

It is poached from my gorgeous friend Jenny who makes loads of yummy raw sweets.

Seriously, I took this away on the weekend camping with friends and EVERY single person asked for the recipe!!
That is just how good it is!

So, rather than be stingy I figured I would share the love!

Ingredients:

Base: 

1 cup nuts (I used pecans this time round, but usually use 1/2 walnuts and 1/2 macadamias)

1 soup spoon cacao powder

1 tsp vanilla powder

2 tsp maple syrup

2 medjool dates

2 tsp melted coconut butter

sprinkle of coconut

Topping:

1 cup of cashews (soaked for 30 mins or more)

1/4 cup maple syrup (recipe asks for !/2c but this is very sweet)

1 Tab Vanilla Extract

1/4 tsp Himalayan Salt

1 tsp Lucuma (optional)

1/4 cup melted coconut butter/oil

1/4 cup cacao nibs to garnish (less if you are using in the base)

Method:

Process base ingredients in food processor and squish into moulds or container, smooth out with back of soup spoon.  Freeze to set.

Blend topping mix until smooth and put on top of base, sprinkle cacao nibs and then put in freezer to set.  It will be runny until it has been in the freezer (needs a while to set firm).  Make the day before and put in freezer is the easiest way.   You will need to keep in the freezer as it it softens very fast.

If you have left overs that is!

Primal Living Tasmania conference - Part One

I was fortunate enough to grab a last minute ticket for the Primal Living, Changing The Way We Eat conference held this weekend in Hobart.  Talk about spur of the moment and the planets colliding stuff! Tickets = no money, Money = no tickets and then someone had a ticket and couldn't go KAPOW!    

Hobart I am in you!!

I headed down to Hobart on Friday afternoon.  An 8am registration and icy morning roads didn't appeal to me.  Now, if you haven't heard of airbnb for accommodation I suggest you check it out!!  Some great places to stay and at a reasonable price.  I stayed with Sarah (and Ruby) in Harrington St.  Nice and close to the north Hobart eateries, quiet area and a lovely home.

Take your own water bottle!

Seriously, if you are going to the Wrest Point, take your own.  $4.70 for a small bottle of water is just crazy!  I had run out and forgot to go to the supermarket on the way, so was pinched.   I also thought the set up might have been tables to sit at with water.  It was theatre style auditorium so I was busted!  Fortunately, the conference had water filters dotted around the trade room so I could refill my bottle.

I am Bulletproof, hear me roar!

So, if you haven't heard of the bulletproof phenomena that is taking us by storm you have obviously been living under a rock.  Me, hadn't had one because I don't think any cafes serve them and I am basically lazy.  So I broke my cherry yesterday (twice)
The OptimOZ team providing the coffee use their brand of MCT oil to make their coffee.  I did find it incredibly creamy and tasty, however it did react and I was very bloated afterwards.  Will test with home made to see if it has the same effect or is just their blend.

There were around 20 trade tables and they all offered great deals on the day, samples and plenty of information about their products.  Many of them contributed to the food served which was great.
One thing I dislike when I go to something like this is being harassed by the stall holders and all but one avoided doing this.
I didn't buy a heap of stuff.
What I did indulge in was some raw honey from Miellerie,  King Island Beef Jerky 
and some Rumbles Paleo bars.

Who doesn't like a goodie bag!

I love a goodie bag.  Mind you my kids do even more.  This one didn't fail to please and had loads of samples (although a few were missing from mine so I am thinking they may have run out.  Which was a bit disappointing).
Loved the magazines included and the discount vouchers that last longer than a week.
A suggestion for future events would be that they avoid including brochures for trade table holders.  Because no one gets a chance to have a good look through until they get home they tend to grab brochures off the table.  This is a complete was of paper and money (on the business's part) because it is a double up that ultimately ends up in the recycling.  If I go past a table and am interested I will grab their brochures etc  I don't need them in the bag as well.
It was awesome to see Urban Farm Tasmania including seeds in the bags too!

The food!  OMG!  THE FOOD!!!!!

I only wish I had written it all down so I wouldn't have to go from memory.
Did I mention it was awesome!
OMFG!
I am sure it was quite alien for the hotel chef to cook this way and I hope it was a learning experience for him and his staff.
It truly was delicious.

Morning tea consisted of bone broth, pumpernickel bread with pesto and butter, Kind Island Beef Jerky,  Mt Gnomon sausages, organic apples, terrines, nuts, cured meats and more coffee!

A few hours later lunch was served.  Again, we were not disappointed.
It is so nice to go to an event that I can actually eat at and not have to take my own food.
I cannot remember all the dishes for lunch but the ones I do remember wet dishes of beef, lamb, offal, wallaby kofta (divine!), meatballs, veg, salad, sauerkraut, spiced cauliflower 'cous cous', sweet potato, chia puddings and raw coconut rough chocolates.

So much happening and I haven't even started on the speakers!  
Watch this space or subscribe for updates
and I will share my thoughts and notes on all the speakers on the day.

Chocolate Mousse with a twist

I made this for the children today and it is a winner!  There are loads of recipes out there and I kind of had a look then made it up to suit what I had and what they like.

It is extremely easy and quick and if you make it in the morning it will be ready for that night.  Mind you it could also be eaten straight away :P

Ingredients:

2 ripe avocados

2tbs melted coconut oil

275ml coconut milk

1/4c raw cacao

1tsp vanilla

1/2tsp himalayan salt

1/4 maple syrup/agave

Simply put all your ingredients into the bellini/tmx or food processor and blend until super smooth.

Put into serving dishes or container and refridgerate.

Of course, it doesn't have to stop there, you could add berries, nuts or any other tasty treat dress this up.

Phase 1 - get this in your belly!!

phase 2/3 - I apologise in advance :(  no go zone for you

phase 4/5 - this could come at the end of 4 and eat for all of 5 if you have tested all ingredients and are ok. 

Just replace your sweetener with some stevia if need be.

What happens when the scales are fine?

I am finding that doing the protocol is such a huge education in how my body works. 

Although I have been an advocate of 'listening to my body' for a long time, it turns out I really had no idea at all!

Prior to the protocol I really didn't feel a huge reaction to food. Other than the common tummy bloating from wheat or milk I never thought anything really affected me.  I would occasionally get tired after eating something with pastry but that was as extreme as it got.

Imagine my surprise when I introduced coconut milk at the end of round one in phase 4, and nearly vomited from the combined nausea and stomach pain.   I was blown away.   I have always had coconut milk and never noticed anything. 

Then I started thinking about reactions that may have gone unnoticed during phase 2. 

Initially I thought that any reaction I had to a veg or protein would show on the scales.  I knew there might be other symptoms but thought they would go hand in hand with an increase in weight.  How wrong was I!   Yes, often there is a weight gain but occasionally the inflammation will manifest itself in some other way. 

For me I have noticed liver and kidney pain, joint pain, headache, itching, sinus, bloating, constipation, runny/itchy eyes/nose, back pain, cramps, nausea and my ribs go out of joint on the odd occasion.  All of these have happened during round two with very few gains on the scales!   

When I ate beef in round 1 I didn't really notice anything happening, yet this round I get excruciating pain in the first knuckle of my ring finger on my right hand.  Without fail!     If I have milk in my coffee my rib goes out of joint! 

Would I have connected these pains with food prior to the protocol?  Absolutely not.  I would have passed it off as 'god knows what' and kept ignoring it.  In fact, my health was so bad and I was in such constant pain anyway I probably didn't even notice it was happening.

I asked some other people on the protocol what their symptoms have been when their bodies have rejected certain foods and the list is vast.

• full body pain
• aches in various parts of the body
• headaches
• joint pain
• bloating
• instant diarrhoea
• diaphragm pain
• breathlessness
• blocked nose
• eczema
• gall bladder pain (under right rib)
• wind
• stomach pain
• rumbly tummy
• skin rashes
• candida/thrush
• stiff joints

All things we would normally pass off as something completely different. Sometimes accompanied by a weight gain but not always.

When people refer to the protocol as a 'diet'  I have very quick to correct them.  It is not a diet, it is a change in how we eat and think.  This is a life change for me and not merely a way to lose weight.  The weight loss is awesome, don't get me wrong but being almost free of pain is the biggest bonus for me.  

The list of foods I can't really tolerate include: beef, milk, cabbage, wheat, corn.  I can only eat leeks, garlic, onion and tomato in small doses.   A small sacrifice in the bigger scheme of things really.  Doesn't mean I have to go without them but I do have to be aware that if I eat them there are consequences.    It also doesn't mean that it will be permanent.  I still have another couple of rounds to go and things do change over time.  Things I couldn't eat last round I can eat this round and vice versa.   

It really is an ongoing educative process.   Listening to your body and gauging responses from foods.  Even long after you have finished the protocol you can always go back to phase 2 foods to give your body a rest.  Like having a 'safe place' for your dietary needs.

If you have any other symptoms or side effects I would love to hear them and what caused them.  Please share them so I can add them to the list :)

One for the vegetarians

I often say I could so easily be a vegetarian, if bacon grew on trees.   Having said that I do cook a lot of veggo meals as my daughter is vegeterian.  Yeah, my house is a bit like a bloody cafe when I am in phase 2!  Something for me, something for her and something in between for the boy child.   This meal was a late home from a meeting meal that I threw together as I was starving!

Was it good!  In the words of my wise old dad "by oath!"

Now, you have to make sure you have a container of roast sweet potato in the fridge that you cooked for said veggo daughter, who then decided she didn't want it.  nuff said.

THEN, sift through the veggie crisper for whatever takes your fancy, can be eaten or is allowed in phase 4.  I had spinach, silver beet, leek and celery to play with.  

I then sautéed the veg in loads of butter (cos I can).  Whisked two eggs with salt and pepper and poured in to the pan.  

Scramble then eat!!

You seriously can not do much better than that when in a rush for a meal!

Bellini birdseed bars

We are big fans of raw treats like bliss balls.  However, I am not a fan of rolling them and getting sticky mucky hands.  I took the lazy approach with these and made them in a baking dish and then cut them into pieces once they had chilled and firmed up.

Were they good? HELL YES!!  Okay, I may have accidentally got a small piece that flew from the bench into my mouth tried a small piece.  My kids, who are my guinea pigs food testers gave it the thumbs up and that is all that matters really.

These have no sweetener at all as I had run out of maple syrup and you know what, they didn't need it as the coconut oil and dried fruit are sweet enough.  I also didn't use dates in this like I usually would.  I only had dried and didn't want to wait for them to soak.

Ingredients:

1c nuts ( I used a mix of almonds and cashews)

6 dried apricots

1/4c hazelnuts

3tbs raw cacao powder

1/4 shredded coconut

1/4c chia seeds

1/2c buckinis

1tsp cinnamon

1/2c coconut oil

Method:

Put the cup of nuts in your bowl (or food processor) and blitz until relatively fine.   Tip into a separate bowl.   

Put coconut oil and raw cacao in bowl, if your oil is solid (I live in Tassie) then heat at 50c for 20sec on speed 2 or until completely melted and smooth.   

Add all other ingredients including blitzed nuts and mix on speed 2 until well combined, about 10-20sec (I left cutting blade in).  I didn't want to do it too much as I wanted some texture but found this worked fine.

Line a dish with baking paper and spoon mix in.  I used a 20cm x 20cm dish and it was about 2cm deep.  Flatten very well so it is even.  I use a freezer bag spread over top so I can press mix down hard with the heel of my hand.  

Freeze for at least an hour then cut into pieces and refrigerate.  

Egg white clouds

After a facebook discussion on what to do with egg yolks I thought I would do a post about egg whites!  Makes complete sense doesn't it LOL  I had actually made icecream for the kids and had five egg whites left and no idea what to do with them.

I really had no idea what I was doing but wanted it to be sugar free.  First thing is to turn your oven on to 200c.

I started with the egg whites obviously and I whipped them until they formed stiff peaks.  Make sure your bowl is clean, give it a wipe out with a bit of vinegar or lemon juice is always a good trick and a teensy pinch of salt.

 Once the eggs were stiff I added about 4 drops of stevia and a tsp of raspberry essence.

I then folded through 1/4c of desiccated coconut and 1/2c of almond meal

Blob (french cookery term) spoonfuls onto a lined baking tray.  It doesn't matter how close as they don't expand.

Bake for about 15min or until the edges are starting to colour.

These won't crisp up or look overly pretty because they have no sugar in them.  They are very light and tasty and the kids were happy with them.  

Bare in mind they won't keep well so need to be eaten within a day or so. 

Perfect for P5 too.

Experimental icecream

The kids wanted ice cream, I had 500ml of pure cream in the freezer so figured why not.  In the past I have made it with sugar as per most recipes but decided to stick to our changes and try to avoid that.  I only use good quality pure cream from Ashgrove Cheese and rather than waste the goodness of that I wanted to add other good ingredients.
Rather than using the regular caster sugar I have used coconut sugar, you could also use rapadura or stevia if you wanted.  I have also used the changing habits cacao wafers.  These are 100% raw cacao before the cacao butter is extracted, sugar free, rich and creamy!  This was the first time I had used them since buying them and I must say I was impressed.  Okay, I may have dunked a finger in the mix to test :P

Obviously this isn't a good recipe for phase 2, sorry.  Just know I am being tortured too :)  However, for loading it would be awesome and if you don't react to dairy you could have in phase 4 and phase 5 without a worry.

Ingredients:
5 egg yolks
1/4 coconut sugar
1/2c changing habits cacao wafers
500ml cream

Method:
In a small dish whip 400ml of the cream until it is very thick and put aside.

In a double saucepan combine egg yolks and coconut sugar.  Put over heat and gently whisk until the mixture starts to thicken to ribbon consistency.  DO NOT stop stirring or you will end up with sweet scrambled eggs!  Once this happens add the cacao wafers.  Keep stirring until melted then remove from heat and stir in the remaining 100ml of cream.

Fold in half of the whipped cream at a time and when all mixed through place in the freezer for around 8hrs or into the ice cream maker, which is what I did.  It took about 20min until it reached a good thick consistency then I transferred to a container and put in the freezer.

This has won a big thumbs up from the kids, I know they were doubtful as the wafers are relatively bitter.  They were  very surprised that it was sweet, chocolatey and creamy without too much effort!

Who would have thought it could be so easy and healthy.  Go! Go, have some now!

For more information on the cacao wafers visit the Changing Habits website.