MARVELLOUS Minted Zucchini and Broccoli Rice

Tags

AIP, Autoimmune Protocol, Broccoli, Grain Free, Greens, Paleo, Side Dishes, Vegetables, Whole 30, Zucchini

(Image by TSL)

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance. (Gail Simmons)

I’m a wee bit like Gail Simmons. On a Sunday night (usually), I’ll roast a massive bunch of veggies – sweet potato, pumpkin, onion, leek, broccoli, cauliflower, zucchini, Brussels sprouts, kohlrabi – I don’t discriminate. Whatever is in season and in the pantry. I’ll add some seasoning – most often a combo’ of fresh rosemary (I adore rosemary!), a little garlic and salt and pepper. It’s part of my weekly cooking regime.

And, the roasted veggies last a few days. They can be added to salads, simply reheated or made into hash. They are a trusty stand by.

Last week the unthinkable happened. Just back from our summer holidays, I roasted a chook. And I burnt it. Thinking I was having an off day, the next night I attempted to slow cook a couple of shoulders of lamb. Burnt again.

I thought I had lost my cooking mojo…

And then LM suggested it might not be me, it might actually be our oven.

Over the weekend we trotted out to acquire an oven thermometer. And what do you know? – when I set the oven for 180° C, my thermometer read 280° C!!! LM was right!

I think our oven thermostat has blown. And now I’m waiting for an oven whisperer.

So, necessity being the mother of invention and all that…

It’s true. My weekly veggie roast off has meant I haven’t been experimenting with my veggies as often as I should. So, this week, because I am sans oven, I bring you my Minted Zucchini and Broccoli Rice.

(Images by TSL)

I don’t want any vegetables, thank you. I paid for the cow to eat them for me. (Douglas Coupland)

Unlike Mr Coupland, I want LOTS of veggies in my day. I want extra veggies with my veggies.

And, unless you’ve been living under a rock in the past year or two, you’ll know that cauliflower rice has become a mainstay in the grain-free world as a rice alternative. It’s such a winner that conventional eaters have been adopting it as another way to eat veggies AND it has brought the humble cauliflower into the spotlight.

Suddenly cauliflower is sexy!

We eat an awful lot of cauliflower here at Casa TSL. It probably won’t surprise you to know that my favourite way to eat it is in fact: roasted.

(Image by TSL)

But this week, I had some lovely organic broccoli and zucchini that I had picked up at the markets on Saturday. Clearly roasting is currently out. And the idea of stir-frying them wasn’t pushing my buttons. I hit upon the idea of ricing them like cauliflower…

And it works!

And although the recipe is not particularly difficult, there is some chopping involved. Namely of the zucchini. I didn’t actually test my theory, but I think whizzing the zucchini in your kitchen whiz might not work because of it’s high water content. Do let me know if you’re feeling adventurous…!

Anyhoo – don’t quote me on it, but in ‘chef-speak’, I think this fine chopping might be known as ‘brunoise’…

brunoise
noun
finely diced vegetables used to flavour soups and sauces.

Brunoise of zucchini – I could be a chef!
(Image by TSL)

Not a bad wee alternative to cauliflower rice!

Minted Zucchini and Broccoli Rice

• Servings: 4 - 6-ish as a side
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients:

1 x large onion
1 x large head of broccoli
2 x zucchini (I used one enormous one!)
2 x Tablespoon fat of choice (I used duck fat)
2 – 3 Tablespoons bone broth (water will do at a pinch)
a generous handful of mint, finely chopped
Salt
Freshly ground pepper (not for the elimination phase of AIP)
Optional: 1/4 cup activated almonds, chopped (not for the elimination phase of AIP)

Method:

After chopping up the cauliflower…

1. Wash and coarsely chop your broccoli. Throw it into your kitchen whiz (food processor) and pulse until ‘rice-like’ in texture

2. Dice your onion finely. Heat your fat in a large frypan. Add onion and saute on a low-medium heat until translucent.

3. While the onions are cooking, wash and finely dice your zucchini. When the onions are softened, add your zucchini and broccoli. Stir thoroughly.

4. Add your bone broth and season with salt.

5. Cover the pan for 7 – 8 minutes to allow the vegetables to cook through.

6. When cooked, stir through chopped mint. Taste for seasoning. Garnish with nuts (if tolerated).

E N J O Y !

This recipe features in the Phoenix Helix Recipe Roundtable

SCRUMPTIOUS Loaded Banana Bread

Tags

AIP, Autoimmune Protocol Reintroduction, Dairy Free, Gluten Free, Grain Free, Healthy Banana Bread, Paleo, Paleo Banana Bread

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. This recipe contains nuts and eggs  – both ingredients that are part of the reintroduction phase of the protocol.

It’s been almost two years now, and – small confession – I still miss really good bread. You know the kind I mean – artisan-style sourdough made by bakers who take their bread-making very seriously. Here in Sydney, I mean bread like Iggy’s.

Don’t get me wrong, though. I may miss good bread, but I won’t be having any anytime soon. Probably never again. Gluten is not my friend. And, ‘gluten-free’ definitely does not cut it when it comes to bread.

Life is full of banana skins. You slip, you carry on. (Daphne Guinness)

But, this post is about banana bread. Not bread bread.

And, banana bread is not really bread in the true sense of the word. It’s not made with yeast, water and flour. Rather, its made with bananas. Doh! So, really it’s more like a cake or a loaf.

And, while banana bread can easily be made gluten-free, because it’s not bread (which requires kneading and proving to allow the lovely-yet-naughty gluten to work its magic), it still tastes AWESOME. Some might even say it tastes better…

Better still, (for me) the discovery that I have recently reintroduced eggs successfully back into my life after nine whole months without them.

So, I reckon I deserve a wee celebration!

Having eggs back in my cooking repertoire means the occasional baking treat is back on the table. As good as they are, a girl can only make so many Jaffa Balls!

I started thinking about banana bread at the markets last Saturday. The good peeps at  Kitchen Green, who offer the most delish’ gluten free banana bread, had me salivating. I would have bought some, too. Only, theirs features chia seeds. And I have recently discovered that chia seeds and me are ‘no bueno’. So, I resolved to make my own…

SCRUMPTIOUS Loaded Banana Bread
(Image by TSL)

Bananas lend themselves to healthy baking because they add a natural sweetness and they keep your baking moist.

The thing is, LM is not such a fan of bananas. So when I experimented with this wee number, I added some lemon zest to the batter. To offset the banana-ness of the loaf. And, I reckon it was a winner.

By now, you know that I’m not a particularly finicky cook. I like lots of flavour and not too much fuss. So, while I was playing with this wee baby, I threw in some of the activated (soaked) nuts I had in the pantry and, because I love it, some shredded coconut, too.

The end result is a beautifully moist and crumbly nutty loaf with a lovely citrus kick. YUM!

• Servings: 8 - 10-ish
• Time: 60 minutes
• Difficulty: easy
• Print

Ingredients:

1/2 cup almond meal
1/2 cup coconut flour
1 x cup shredded coconut
1 x teaspoon gluten-free baking powder
Pinch of salt
Zest of 2 lemons
1/2 cup nuts, chopped (I used activated mixed nuts because that’s what I had!)
3 x very ripe medium bananas, mashed well
1/2 cup coconut oil, melted
1/4 x cup honey
4 x happy eggs

Method:

1. Heat your oven to 180° C (that’s 350° F). Grease a loaf tin with coconut oil and line with a piece of baking paper (I leave a little overhang of baking paper to aid in removing the cooked loaf from the tin).

2. Using a fork, mix your dry ingredients – almond meal, coconut flour, shredded coconut, baking powder, salt, lemon zest and chopped nuts – in a medium-sized bowl.

3. Pop your eggs and honey into a separate bowl. Whisk. Add your mashed bananas and whisk until very well combined.

4. Pour your egg mixture into the dry ingredients. Stir until combined. Add melted coconut oil and stir again until combined.

5. Pour batter into your loaf tin. Tap on the bench a couple of times to release any air bubbles. Cook for 40 – 45 minutes until a skewer inserted into the middle comes out clean.

6. Once cooked, allow to cool for 5 minutes in the loaf tin before turning it out onto a wire rack.

This loaf really is best eaten on the day it is cooked but will keep in the fridge for a few days in an airtight container. It also freezes well.

E N J O Y !

Tom Tom’s Take on Aussie Burgers With Sweet Potato Fries

Tags

AIP, AIP Reintroduction, Autoimmune Protocol, Barbecue, Burger, Dairy Free, Grain Free, Healthy Burger, Main Course, Paleo

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. This recipe contains eggs, mustard and black pepper – all ingredients that are part of the reintroduction phase of the protocol.

The teenager is practically an adult.

A few weeks back, he indicated that it might be time that he expanded his cooking repertoire. As someone who loves to cook AND eat good food, I couldn’t have been happier.

I’ve been telling him for years that I don’t know a woman who isn’t impressed with a man who knows his way around a kitchen. And, I’m sure his girlfriend won’t mind me mentioning that I suspect she was a big motivator in this recent desire to cook.

Credit where it is due!

“If you knew how to cook, maybe I would eat,” Jace muttered.

Isabelle froze, her spoon poised dangerously. “What did you say?”

Jace edged toward the fridge. “I said I’m going to look for a snack to eat.”

That’s what I thought you said.” Isabelle turned her attention to the soup.”  (Cassandra Clare, ‘City of Bones’)

So, we locked in a night for a cooking session. That was Wednesday night. And, the girlfriend came, too. It was a lot of fun.

I figured that one of my staple slow cooked numbers wasn’t going to cut it this time. Easy to make – yes. Fast – nope. And, in my experience, most teenagers don’t have the longest of attention spans.

So, for this cooking lesson, I decided on burgers. What teenager doesn’t love a burger?

Mince (or ground beef) is an inexpensive and versatile choice of meat. Great for students. Burgers are quick to make and allow for lots of experimentation – classic beef burgers (a little like these babies); or perhaps – lamb mince with mint and a cucumber/yogurt topping for more of a Greek flavour; or even some chicken mince with coriander and a sweet chilli sauce for an Asian inspired burger.

The possibilities are almost endless!

Tom Tom (the teenager) is a big fan of my sweet potato fries. They are a much healthier choice than the traditional deep-fried version. They’re also a doddle to make.

And, what’s a burger without fries, really?

 I’m normally a burger and chips girl – such a cheap date. (Sheridan Smith)

So these burgers are made by Tom Tom. He did all the slicing and dicing. He made the burger patties and mashed the avocado. And, LM manned the barbecue. It was a male-dominated cooking affair at Casa TSL on Wednesday night. And, it was fantastic!

And, if you’re reading this Tom Tom, you’re welcome to cook for me anytime!

There is one small matter that I feel needs to be tabled before I give you Tom Tom’s burger recipe. Traditionally, an ‘Aussie burger’ will include sliced beetroot. Possibly a fried egg.

But, here’s the thing: I’m a Kiwi. And, in New Zealand, we reckon that’s called a ‘Kiwi burger’. So this burger is our version of an Aussie burger. The Tom Tom burger. We think it tastes great!

Tom Tom's Aussie Burgers with Sweet Potato Fries

• Servings: 6
• Time: 60 minutes
• Difficulty: a teenager can make it!
• Print

Ingredients:

For the burgers:

500g happy beef mince
500g happy pork or veal mince
1 x egg yolk
1 x large handful parsley, chopped
1/2 medium red onion, minced
1 tablespoon Dijon mustard (optional)
2 garlic cloves, minced
salt and pepper to taste
1 x small tin pineapple rounds
2 x ripe avocados
1 x lime, juiced
6 x rashers happy bacon

For the sweet potato fries:

6 large sweet potatoes
3 – 4 Tablespoons of coconut oil, melted
1 tablespoon TSL House Sweet Potato Fries Seasoning (recipe follows)

TSL’s House Sweet Potato Fries Seasoning:

4 x Tablespoons salt
1 x Tablespoon freshly ground black pepper
1 x Tablespoon garlic powder
1 x Tablespoon dried herbs (I used half basil, half oregano)

Directions

1. Heat your oven to 230°C (that’s 450°F). Line a couple of baking trays with baking paper.

2. In a large bowl, combine your mince, egg yolk, parsley, red onion, garlic, and optional mustard. Get your hands in there and give it a good massage. Season generously with salt and pepper.

3. Form six patties out of the beef mixture. Pop into the fridge for while you prepare your fries. You can turn the barbecue on now to heat.

4. Peel and slice your sweet potatoes into 1/2 cm slices. Now, take the slices and cut into 1/2 cm wide fries. Throw your raw sweet potato fries into a large bowl. Toss with just enough coconut oil to coat. Sprinkle with House Seasoning and give the bowl a good jiggle to coat.

5. Spread your sweet potatoes in single layer on the lined baking trays. It’s important that you don’t overcrowd (soggy fries – no bueno!).

6. Bake for 20 – 25 minutes until your fries are tender and golden brown, turning and rotating the trays occasionally.

7. While the fries are baking, pop the patties onto your barbecue for 5 to 6 minutes per side over a medium-high heat. Now’s the time to cook the bacon, too.

8. If you’re having pineapple, grill slices for 1 to 2 minutes per side.

9. peel and mash your avocado. Add a squeeze of lime juice and season with salt and pepper.

10. To assemble the burgers, top each patty with the smashed avocado, grilled pineapple, fried eggs, and any other toppings you may choose.

For the House Seasoning:

Mix ingredients together and store in an airtight container. Will keep for up to 6 months.

E N J O Y !

 

 

The EASIEST Vegetable Frittata in the World (Bacon Optional!)

Tags

AIP, Autoimmune Protocol, Autoimmune Protocol Reintroduction, Dairy Free, Eggs, Grain Free, Lunchbox Ideas, Paleo, Primal, Quiche

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. This recipe is only suitable for the autoimmune protocol if you have successfully reintroduced eggs. 

I have met a lot of hardboiled eggs in my time, but you’re twenty minutes.(Oscar Wilde)

It seems Sarah Ballantyne and her autoimmune protocol are gaining considerable global traction. And, I can understand why. I’m a believer. It has taken me some time, not to mention a pretty big level of commitment, but I am currently finally free of the autoimmune symptoms that have been plaguing me for 23 years. TWENTY THREE YEARS! That’s pretty amazing…

But that’s not the purpose of this wee post.

One of the best things about undertaking a protocol like AIP, other than the health benefits you hope to achieve, is the support you receive from other people within the ‘AIP Community’ from around the world. There are blogs and Facebook groups, forums and Pinterest boards. And without exception, I have found the people in these groups to be knowledgable, encouraging and understanding. It can be a bit of a lonely road when most of your friends eat a pretty standard diet and you can no longer go out to restaurants, have a coffee or a glass of wine.

And, one of the most common questions asked within these groups is around how to provide food for a family when you are so restricted by the elimination of all potentially inflammatory foods – often for a long period of time. It’s a valid question, especially when there are young children involved.

In this, I am very lucky. LM has totally supported my weird food journey from the first. He’s happy to eat whatever I eat and considers himself my ‘Primary Recipe Tester’. And while its true that the food we eat is full of great flavour and super healthy, we are certainly limited because of the restrictions – particularly by way of spices, nightshades (tomatoes!), nuts and eggs.

First you gotta’ crack some eggs…
(Image by TSL)

Then, you mix everything together and pop it into a greased dish
(Image by TSL)

…and pop it in the oven until its ready!
(Image by TSL)

Regardless of whether we are on the autoimmune protocol or not, Casa TSL is a gluten-free and dairy-free zone*. LM has a violent reaction to cow juice and just feels better when he’s not eating gluten. But, it is fair to say that I feel a little guilty about the fact that his diet is so restricted because of me.

Because of that, even though I’m not eating eggs at the moment, I’ve taken to making him one of these SUPER easy frittatas. It takes no time to whip one up on a Sunday night and its a much healthier alternative to the sandwiches that traditionally fill a lunchbox, with a big hit of protein from the eggs and loads of vegetables.

LM calls this his frittata-ta-ta-ta-ta…. While the base recipe remains constant, I mix it up and throw in pretty much whatever I feel like (read: whatever’s in the fridge). It’s kind of LM’s Potluck Frittata-ta-ta-ta-ta…

The EASIEST Vegetable Frittata in the World

• Servings: 6 (12 for little people)
• Time: about an hour
• Difficulty: easy-peasey
• Print

Ingredients

Base Frittata:
1 x large courgette (zucchini), grated and squeezed in a clean tea towel to remove as much moisture as possible
1 x large carrot, grated
Handful of fresh parsley, chopped
salt (I use pink Himalayan salt) & freshly ground pepper
12 x happy eggs, beaten
1 x Tablespoon lard or coconut oil

Optional extras:
garlic
Shredded kumara (sweet potato),
cheese (here we use goats curd or sheep’s milk cheese)
onion
chopped bacon or pancetta
leftover roast meat
leftover roast veggies
smoked salmon
broccoli/cauli’ florets
Sliced leeks
Brussels sprouts
wilted spinach/silver-beet/chard
additional herbs

Method

1. Heat your oven to 180°C (fan forced)/360°F. Grease a ceramic dish with your lard or coconut oil (my dish is 19cm square)

2. Crack your eggs into a large bowl. Add salt and pepper. Whisk well.

3. Stir in your grated courgette and carrot, chopped fresh parsley, and any other ingredients.*

4. Pop in the oven for approximately 45 minutes (until the edges are golden brown). The frittata will puff up a little in the oven and then flatten out as it cools.

*this time I added sautéed red onion and pancetta, and a little goats curd

E N J O Y !

*I hope to be able to reintroduce some high quality dairy eventually

 

 

 

KNOCK OUT Plantain Hotcakes with Raspberry Sauce and Coconut Yoghurt

Tags

AIP, Autoimmune Protocol, Breakfast, Brunch, Dairy Free, Grain Free, Hotcakes, Paleo, Pancakes, Pikelets, Plantains

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

I don’t have to tell you I love you. I fed you pancakes. (Kathleen Flinn, Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family)

When I was a little girl and my parents were going out for the evening, it was traditional for my Mum to make pancakes for my sister, brother and me. No take aways for us, thank you very much. She used to make her pancakes à la minute*. And, except for the first one in the batch (which is never perfect), they were seriously good. So good that my sister, brother and I used to gobble them down and then argue over who was due the next pancake.

Mum is originally from Germany. Her pancakes definitely lean more towards the thin French crêpe than the fluffier American flapjack or hotcake. And, she served them with lemon juice and sugar. Just thinking about them now makes me want to be back in the kitchen with Mum making pancakes…

But, that’s not going to happen. I’m in Australia. She’s in New Zealand. And, regular pancake batter is full of dairy, eggs, sugar and gluten… (sigh).

But AIP-friendly plantain hotcakes are another story…

Now, as a rule, I’m not really a sweet breakfast kind of girl. I definitely prefer a savoury start to the day. Of course, LM needs no excuse to indulge in sweets at any time of the day. AND I have been promising him plantain hotcakes for months. Ever since I first spotted a recipe for AIP-friendly pancakes on the Paleo Mom’s blog. The problem was, the recipe calls for black plantains. That is to say – über ripe ones. And usually my plantains don’t last long enough to get past the green stage.

But! – LM bought me a few plantains a wee while ago. Because my kitchen was in such disarray after our move, I threw them into the back of the fridge and forgot about them. How fortuitous…

(Images by TSL)

And, these wee beauties are pretty scrummy as a weekend brunch option. I will definitely be waiting for my plantains to blacken in the future so that I can whip up some more. Next time, I’m thinking stewed rhubarb and apple with vanilla coconut cream…

These hotcakes are so easy to make. Really. And, if I wasn’t on the autoimmune protocol, I might play around with the spices and adding some sultanas or nuts for flavour and crunch.

• Servings: 8 hotcakes
• Time: 45 minutes
• Difficulty: easy-peasey
• Print

Adapted from a recipe by The Paleo Mom

Ingredients

Raspberry Sauce:
1 x cup frozen raspberries
1 x Tablespoon maple syrup

Plantain Pancakes:
2 black plantains
½ tsp ground mace
½ tsp ground Cinnamon
3-4 Tbsp extra virgin coconut oil

1/3 x cup coconut yoghurt

Method

1. Pop your frozen raspberries and maple syrup into a small pot. Give it a stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer for 5 minutes. Give them a good stir until pureed. Set aside to cool.

2. Peel and roughly chop your black plantains. Throw them into a food processor and give them a good whiz. Add your spices. Whiz again until thoroughly mixed.

3. Heat half of the coconut oil in a non-stick fry pan over medium heat. Reduce the heat to medium-low.

4. Spoon 1/4 cup-sized portions of the plantain batter into the frying pan. Using a spoon, spread them into your desired shape and thickness. I easily managed four hotcakes in the pan at a time, so two batches.

5. Cook for 7 minutes on the first side (I used a timer and kept an eye on them. You don’t want the temperature too hot). Flip them over and cook for another 7 minutes on the other side. Add more coconut oil to the pan before cooking subsequent batches.

6. Serve with a generous dollop of coconut yoghurt and raspberry sauce.

E N J O Y !

*to order

TSL’s BEST EVER Ragu Bolognese…

Tags

Alexx Stuart, Best Bolognaise Recipe, Best Bolognese Recipe, Best Lasagne Recipe, Best Pasta Sauce, Best Ragu Recipe, Cook, Dairy Free, Delia, Delia Smith, Dolly Parton, food, Gluten Free, Grain Free, Main Course, Paleo, Ragout Recipe, Real Food, Recipe, Sea Vegetable

Ragu Bolognese TSL-Style
inspired by Delia
(Image by TSL)

My weaknesses have always been food and men – in that order. (Dolly Parton)

I like to cook. Which is rather fortunate, because I also like to eat. And, as I get older I find myself becoming more particular about what I will eat, and where my food comes from.

There are times, though, when even the most passionate of cooks can’t face the kitchen. I have friends back in New Zealand who have lovely wee lamb cutlets as their ‘go to’ meal when they can’t be bothered thinking about cooking at the end of a particularly long work day. I think they may even have a super-special crumb recipe in which they coat their wee cutlets. They buy the little chops in bulk, do their magic ‘crumb-thingy’, and then freeze them in portion-size packages. Yum.

My go-to ‘can’t be bothered thinking about cooking‘ answer has long been to have portion-sized containers of Delia Smith’s Authentic Ragu Bolognese in my freezer. It’s so good and has a secret ingredient to make it seriously smooth and rich. Chicken livers. Yep. That’s right – chicken livers.

Wanna’ know why we should eat more chicken liver? Among other things, it is:

• high in protein and a rich store of folate
• loaded with iron (for energy and immune system health)
• a treasure trove of certain B vitamins, most notably B12 (guards your body against anemia, good for tissue repair).
• one of the top sources of vitamin A (which promotes good eyesight)

And, even if the idea of liver has you running for the hills, you won’t even know it’s in this recipe. True!

I used to make the ragu as part of Delia’s Lasagne al Forno. That’s no longer an option in the gluten-free, dairy-free world I now cook in at Casa TSL.* So, now I just make the ragu and have it on hand for whenever I can’t face the kitchen…

Ragu Bolognese TSL-Style
inspired by Delia
(Image by TSL)

Lately, I’ve had a wee bit of a girl-crush on Alexx Stuart of Real Food. Low Tox Living. She is a great proponent of eating real food, which just makes a lot of sense to me (and I like her pragmatic, unpretentious style). I saw her in action at the MINDD Foundation ‘Food is Medicine’ seminar. Now I like her even more!

And, as a result of Alexx’s presentation, I received a metaphorical kick-in-the-bum regarding making my own stocks from grass-fed bones again. So, this past week, I picked up some lovely bones from G.R.U.B. and made a massive batch of beef bone broth. So much, in fact, that I couldn’t fit it all in the freezer.

With all this excess broth and a need to replenish my emergency supplies of ragu, I have adapted Delia’s recipe to suit my needs. And, you know what? It works AND it’s more kiddie-friendly because there’s no wine in it. Delia’s recipe makes 8 225g portions, each serving 2 people. Mine makes more…

Ragu Bolognese TSL-Style
inspired by Delia
(Image by TSL)

Ragu Bolognese TSL-Style
(adapted from Delia Smith’s recipe)

Ingredients:
About 500g grass-fed Beef mince
About 500g pork mince (from happy pigs)
Coconut oil (or fat of choice)
About 225g chicken livers
2 x medium onions (chopped)
4 x large cloves of garlic (minced)
About 150g speck (or pancetta), chopped
2 x 400g tins of chopped tomatoes
4 x heaped tablespoons tomato paste
500ml beef bone broth (preferably home-made!)
Fresh herb of choice (basil, parsley or whatever you have to hand)
Salt & Pepper
Sea Vegetables (Optional, but soooooo good for you! I use this one)
grated nutmeg (preferably fresh)

Method:

1. Preheat your oven to 140°C (275°F)
2. Heat your largest frying pan over a medium heat. Add a generous dollop of coconut oil. Gently fry the onion and garlic until softened – about ten minutes. Give it a stir every now and then.
3. Add the chopped speck to the pan and cook for another 5 minutes. Transfer to a large casserole (my beloved le Creuset holds just over 4 litres).
4. Add some more coconut oil to the pan and turn the heat up to high. Add the minced beef in batches to brown. I use a wooden fork to break it up in the pan. Add the cooked mince to the casserole. Repeat until all your beef is browned.
5. Do the same with the pork mince. While the pork mince is cooking, rinse the chicken livers and dry them with a paper towel. Trim off any sinew and chop them into teeny-tiny pieces.
6. Once the pork is browned and transferred to the casserole, heat a little more coconut oil and briefly brown the chicken livers. Add these to the casserole.
7. Place the casserole over a direct medium heat and give everything a good stir. Add the tomatoes, tomato paste, bone broth and a generous seasoning of good salt and freshly ground pepper. Add the nutmeg (and the sea vegetables, if you are going to. Go on – dare you!). Stir again and allow to come to a simmer.
8. Add the chopped leaves of about half a bunch of basil or parsley
9. place the casserole in the oven (without a lid) for four hours. I give it a stir every hour or so. You should end up with a thick, unctuous meaty sauce with only a teeny bit of liquid.
10. Check for seasoning and add the remaining half bunch of your herbs.
11. When the sauce has cooled, divide it up. Delia reckons 225g feeds two people, so that’s the measure I go with. I use my scales.

Some suggestions for your ragu:

• the obvious one – over pasta, gnocchi or noodled squash or zucchini
• as a pizza topping
• as a stuffing for potato, kumara (sweet potato), eggplant, peppers or mushrooms
• as a sauce over steamed or roasted vegetable (my preferred option is over roasted broccoli)
• in shakshuka (baked eggs)
• As a super fancy-schmancy mince-on-toast

Bolognese-stuffed Eggplant
(Image from Taste)

If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart. (Cesar Chavez)

*But, if you don’t have these limitations and you feel like showing your family and/or friends just how much you love them, Delia’s lasagne recipe is an absolute corker. SERIOUSLY GOOD.

Blog Stalking Teresa Cutter – THE Healthy Chef

Tags

Bread, Cook, Dairy Free, food, Gluten Free, Gluten Free Bread Recipe, Grain Free, Health, Healthy Chef, Mindd Foundation, Paleo, Pumpkin Bread Recipe, Recipe, Spike Milligan, Teresa Cutter

Teresa Cutter at MINDD Foundation ‘Food is Medicine’
(Image by TSL)

So, as I mentioned last week, Saturday was the MINDD Foundation’s ‘Food is Medicine’ seminar. I tootled off to attend (and dragged LM along for the ride. Bless him!)

I have the body of an eighteen year old. I keep it in the fridge. (Spike Milligan)

One of my favourite presenters was Teresa Cutter, of the Healthy Chef fame. I’ve been a fan of hers for quite some time, but seeing her in action was great. She made whipping up a fresh pesto in no time look insanely easy, and her presentation style was wonderfully warm and engaging.

Teresa Cutter at MINDD Foundation ‘Food is Medicine’
(Image by TSL)

And, while the title of this post is a wee bit of a misnomer (to the best of my knowledge, Teresa doesn’t actually blog, but she does have a regular newsletter), there are oodles of fab’ and healthy recipes to check out on her website (here).

After seeing the talented Teresa in action, I was motivated to get into the kitchen today. As a result, as I write this, I’ve got an awful lot of nuts currently activating away in preparation for nut milk and a batch of the BEST grain free granola ever (a.k.a. Nutola) AND, I’ve made a loaf of Teresa’s pumpkin bread.

The Healthy Chef Pumpkin Bread à la TSL
(Image by TSL)

Now, I’m not going to tell you that this pumpkin bread recipe beats a fresh sourdough from Iggy’s… BUT, if (like me) you’re unable to eat gluten or you’re grain-free, this pumpkin-y tasting loaf ain’t half bad – especially if you are missing your bread.

It received LM’s tick of approval, too.

If you’d like the recipe to the Healthy Chef pumpkin bred, you can find it at Teresa Cutter’s website (here). Teresa also demonstrated her raw chocolate cake, which she made from her chocolate cupcake base. It looked divine but I don’t need another excuse to eat chocolate, so I’m saving that one for a special occasion…

Recipe Friday – Grain Free Granola (a.k.a Nutola!)

Tags

Breakfast, Coconut oil, Dairy Free, Gluten Free, Grain Free, Granola, Healthy Breakfast, Healthy Recipe, Recipe

Grain Free Granola (Nutola)
(Image bt TSL)

Despite the fact that this wee blog has a focus on my personal love affair with design-oriented, creative, haberdashery pursuits; I also spend quite a lot of time reading about, creating and eating good food. It is also true that my recipe posts seem to get more hits than almost any other  – with the exception of my last-minute decision to post about Rupert Grint being Ed Sheeran’s doppelgänger, which subsequently turned into my top rated post of all time! Who knew?

Anyhoo – this post is a recipe post. It is for a seriously yummy, not to mention healthy, grain free granola that I first discovered on The Healthy Home Economist. I have tweaked it the tiniest bit to suit my tastes, but I promise you IT IS SO GOOD!

The other great thing about this recipe is that it is a doddle to make, especially compared to making a proper traditional granola, which has to be cooked and stirred often to ensure perfect golden goodness. I’m considered the tiniest bit of a Granola aficionado in this neck of the woods – I have two friends who expect my Christmas Granola every year. This is very definitely the healthier alternative.

I’m now on my third batch of this ‘Nutola’ and it is fast becoming a staple. To date, my favourite option is to have it with berries and a little coconut milk, but the teenager swears by banana and mango yoghurt with his…

So, here it is Grain Free Granola (Nutola)…

Grain Free Granola (Nutola)
(Image bt TSL)

Recipe makes generous gallon (which is just over 3 1/2 litres for us metric users)

Ingredients

3 cups raw almonds
3 cups raw walnuts
3 cups cashews
1 cup pumpkin seeds
1/Ž4 to 1/Ž2 cup coconut oil 
1/Ž4 cup raw honey
1 cup chopped dates
1 cup shredded coconut 
1 Tbsp vanilla
1 Tbsp cinnamon
1 1/Ž2 tsp Celtic sea salt 

Method

1. Chop nuts and place in a large bowl.  It is easiest to chop the different nuts if they are not mixed together. Much to my Mum’s astonishment, I did this by hand the first time. I have since followed her advice to use the magimix. MUCH faster!

2. Mix nuts. Then, combine coconut oil, honey, vanilla, cinnamon and sea salt in saucepan over low heat until fully mixed. Pour this over nuts and mix well.

3. Add dates and shredded coconut. Store in an airtight container and pop into the fridge.

Oh – and just one more thing – because nuts are the primary ingredient, you don’t need a lot to fill you up.

Thanks to Sarah, the Healthy Home Economist!