Leanelicious

NOTE: Use preserved lemon in moroccan dishes or baked/steamed fish.

Note: If you want to keep it paleo/GF omit oats and replace with buckwheat groats). Serving size should be half a cup if you want to stick to standard portion sizes. 

Fruity Coconut Yogurt Ice Cream Cubes - Recipe below

(If its in a container, remove from freezer and let sit for 5 minutes before breaking into squares with a knife)

Fresh Paleo Pumpkin Bread

3 Cups of almond meal = 3/4 Cup of Coconut Flour.

Raw Homemade Granola topped with coconut yogurt, raw macadamias and berries!  

Baked Eggs Recipe below!

Delish!!!!

Saucepan (at least 2L capacity) Candy thermometer (range 40-100 degrees Celsius) 1L capacity glass jar with air tight lid A spoon A towel or blanket Method: Sterilise all utensils (minus the towel!) in boiling hot water. Turn on oven to 50 degrees and place jar in oven to warm. Using your sterilised spoon scrap coconut milk from can into saucepan and mix in tapioca starch. Must mix well! (If you have problems sterilise your blender and quickly whiz it through to get rid of any lumps). Place saucepan over medium heat and continually whisk for 5-10 minutes until starch thickens - do not let bubbles start forming. Remove saucepan from heat and allow mixture to cool to 45-50 degrees. Quickly stir in 1 tablespoon of maple syrup. When temperature reaches 40 degrees gently stir in yogurt culture and mix well. While still warm - 40 degrees - pour mixture into glass jar, secure lid, wrap in blanket or towel and place in oven. Turn off oven temperature and leave only the light on. Allow mixture to sit for at least 8 hours and then place in the refrigerator for a further 6 hours before consuming. Add more maple syrup should your taste buds desire :) Notes: Utensils must be sterilised to ensure only good bacteria can grow. Temperature must be kept in the range of 40-45 degrees to allow culture to grow (higher and it will die!). If you like a more tangy yogurt allow to sit in the oven for 10-12hours. If you like a runnier yogurt use less tapioca starch. Maple syrup can be substituted with agar nectar or honey (it is just the yummy food to feed the culture so it grows!) Yogurt should last in the refrigerator for a week. Ensure you use a full fat coconut milk to form a creamy yogurt - you may have to try a few brands before you are happy with the consistency of your yogurt. You can buy yogurt starter culture from your health food store (I bought mine for $13 and it makes 100L of yogurt).

A generous sprinkle of cinnamon A pinch of salt 4 pitted and blended medjool dates (if you can't be bothered blending the dates just substitute with 1/4 Cup of maple syrup METHOD Preheat oven on 100 degrees celsius. Combine all dry ingredients in a bowl and coat with melted coconut oil and blended dates (or syrup).  Add in cinnamon and salt. Once ingredients are all mixed and thoroughly coated spread mixture on a baking tray lined with baking paper as thinly as possible (this is important to ensure the mixture browns evenly). Place in the oven for 30 minutes or until golden. TO SERVE: Serve with a splash of your favourite milk (almond, cows, goats, soy, coconut) or yogurt and add a handful of fresh fruit for some fun. NOTE: Simply activate your raw buckwheat, seeds and nuts by soaking them for 6-12 hours before drying them out on your ovens lowest setting (50 degrees) until crisp - this should take a few hours (3-6). We activate our nuts and seeds to not only aid digestion and to remove enzyme inhibitors (these are naturally occurring and God's way of preventing our nuts and seeds to sprout) as unfortunately they mean that our body will not fully absorb all the nutrients provided by our food. NOTE: Oven times may vary. Instructions are based on a fan forced oven, if you do not have a fan forced oven it may take longer. Feel free to experiment with cooking times and keep an eye on the baking as it can go from golden to burnt verrrrry quickly! STORAGE: In an air tight container the mixture will last 3-4 days in a cool dry place, otherwise I like to store it in my fridge in an airtight container...I use it up easily within a month!

INGREDIENTS 4 organic eggs 1 zucchini 1 capsicum 1 brown onion 2 garlic cloves 6 chopped tomatoes (or 1x400g can of diced tomatoes) 1/2 tsp paprika 1/2 tsp italian herbs pinch of chilli flakes salt and pepper to taste optional: fetta and a handful of spinach. METHOD Preheat oven to 200 degrees fan-forced (or 220 not fan-forced). Add a tablespoon of olive oil (or coconut oil if paleo) to a fry pan and grill off any vegies you want to add to your tomato base (I personally do a bit of capsicum, zucchini and a root veggie like parsnip). Stir at intervals for 5 minutes before adding a chopped whole onion and cook until brown. Add some fresh garlic (2 cloves or a teaspoon of chopped garlic from the jar). Fry off until you can smell it (30 seconds max). Add a can of tinned diced tomatoes or 4 chopped tomatoes. Season to taste with salt pepper, paprika, chilli flakes and some italian herbs (basil, oregano etc.). Fold through spinach at this point and simmer for 5-10 minutes to allow mixture to thicken and flavours to develop. Carefully spoon mixture into 2 ceramic dishes. Create 2 wells in each dish and crack an egg into each well. Add a chunk of feta to the centre should you desire. Bake in the oven for 20 minutes. TO SERVE Let cool for a few minutes. Serve with some crusty chunks of sourdough or simply enjoy as is.