Zoe’s Choc-Orange Birthday Balls (a.k.a. ‘Jaffa Balls’)

Tags

AIP, Autoimmune Protocol Reintroduction, Bliss Balls, Choc-Orange Balls, Healthy Snack, Jaffa Balls, Paleo

(Image by TSL)

It’s my buddy, Zoe’s birthday today. It also happens to be my Mum’s birthday, too. But, because I’m lucky enough to have Mum here with me in Sydney to celebrate, I won’t be seeing Zoe on her big day.

So, these balls are dedicated to you, my crazy friend. I hope you have an AWESOME day.

Happy Birthday!

For the uninitiated (those of you not from Australia or New Zealand!), ‘Jaffa’ is a colloquial term that refers to small ball of goodness which consists of a soft chocolate centre with a hard covering of orange flavoured, red coloured confectionery. The name comes from the Jaffa orange. And, through association with this wee ball of goodness, Jaffa has now come to describe a chocolate-orange flavour.

Of course, jaffas are definitely off my menu.  I can’t imagine there’s much about them that are AIP-friendly with all the processed gunk (technical term!) that makes them taste so very good. But these wee ‘jaffa balls’ are a fantastic alternative.

The taste of childhood
We used to roll jaffas down the aisles at the movies
(Image from here)

And, in another bit of somewhat unrelated trivia, I originate from Auckland. In New Zealand, Aucklanders are often referred to as JAFAs. Not because we are full of chocolate and taste weirdly like an orange. Rather, because it is both a slang term and an acronym for Just Another F*&^ing Aucklander…

Now you know!

So, back to Zoe’s birthday balls.

These balls are a little more-ish. Actually, they are more than a little more-ish. And, while they are free of refined sugar and processed gunk, they do have a hefty amount of dried fruit added – so, best to eat in moderation. If you can hold yourself back, that is.

Zoe's Choc-Orange Birthday Balls

• Servings: 20
• Time: 45 minutes + activating and chilling
• Difficulty: ridiculously easy
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Ingredients:

1 x cup almonds, preferably activated (sprouted)
1/2 x cup cashews, preferably activated (sprouted)
4 Medjool dates, pitted and roughly chopped
1 x cup sultanas
Zest and juice of one organic orange
1/4 x cup raw cacao powder
1/4 cup desiccated coconut + more for rolling

Method

1. Pop your almonds and cashews into your food processor. Blitz on high until they resemble fine bread crumbs.

2. Add your dates, sultanas, zest and juice of the orange, cacao powder and desiccated coconut to the nut mixture. Pulse until thoroughly mixed into a thick dough. Give it a pinch test between your fingers. If it’s a little dry, add a drop or two of water.

3. Pour about a 1/4 cup of desiccated coconut into a bowl. Using a tablespoon as your measure, roll balls of the mixture between your hands, and then roll in coconut to cover.

4. Pop into the fridge for at least an hour to chill before devouring.

E N J O Y !

I’m at the reintroduction stage of my autoimmune protocol adventure. That means I can start reintroducing foods that have previously been excluded. This is managed in a very systematic way – one food at a time, starting with things that are least likely to cause a problem (or that I miss the most!). I’m keeping a food journal and recording any unusual symptoms or changes in mood. It’s actually proving to be more work that strict AIP!

Sugar-free Cinnamon and Coconut Fat Bombs (AIP Compliant)

Tags

AIP, Autoimmune Protocol, Coconut, Coconut Ball, Fat Bomb, Healthy Snack, Paleo, Sugar free, Sugar Free Snack

(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. And, if you want to know why I’m on the sugar-free version of the Autoimmune Protocol, you can read about that here.

As I write this post, it is day 1 of my new sugar-free autoimmune protocol regime. I know – it’s been a whole week since my post when I told you all about it, but I’ve been waiting for all my medication and supplements to arrive (not to mention getting my head around the fact that my poor wee gut is so unhealthy despite all my hard work).

And then, all of a sudden it was Friday and almost the weekend, so when LM said “Why not start the sugar-free bit on Monday”, it was an easy yes…

So here I am. And, let me tell you…

This sugar-free Autoimmune Protocol gig ain’t easy!

And I’m only on the first day!

According to the ‘standard’ AIP guidelines, any sugar consumption should be limited to less than 20g of fructose per day. That works out at about a couple of pieces of fruit.

I don’t think I realised just how much sugar I was having every day – and, I was already on a pretty restrictive diet! But when you have to cut all fruit out of your diet, on top of any honey and dates and maple syrup and any other sweet something you may have been sneaking in, and your health is on the line if you cheat, well – it soon becomes clear that life just got a whole lot less fun in the eating department.

No more dairy-free ice cream. My pulled pork recipe is back to the drawing board now that I can no longer use a little maple syrup for flavour. No Orange Macaroon Balls in this girl’s immediate future. And, no more dark chocolate which had so successfully been reintroduced…

Given – on day 1, mind you – I was already wondering how to cope with a strict month of living on what amounts to meat, fish, bone broth, fat and vegetables, it will hardly come as a surprise that I got into the kitchen for some experimenting.

Desperation is a great motivator!

(Image by TSL)

And, what I came up with won’t change the world. It possibly won’t even appeal to the many, many sugar-eating peeps out there in the real world. But – when sugar-eaten-in-moderation LM happily troughs a couple down after walking in the door, you know its not a bad first experiment…

So, without further ado, I give you my first 100% guaranteed sugar-free snack recipe. The secret here is the spices. They are pretty good at tricking your wee brain into thinking it’s having sugar.

I made two versions of these – cinnamon and ginger. Cinnamon trumped ginger. So that’s what you’re getting.

Sugar-Free Cinnamon & Coconut Fat Bombs

• Servings: about 20
• Time: 30 minutes
• Difficulty: pretty easy
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Ingredients

1 x cup coconut butter* (I used this brand)
1 x cup desiccated coconut
1 x teaspoon pure vanilla extract
1 – 2 x teaspoons ground cinnamon
1 x Tablespoon water

Method

1. Heat your oven to 180°C /360°F. Line a baking tray with baking paper.

2. Mix all the ingredients together in a medium-sized bowl.

3. Form balls of the mixture and place onto your baking tray. I use my Tablespoon as a measure.

4. Pop in the oven for 10 – 12 minutes (until they start to turn golden). The smell will be incredible!

*It’s winter here in Sydney. My coconut butter was reasonably easy to work with. If your butter is rock hard, let it sit in a bowl of hot water until it softens. If your butter is too soft, place the fat bomb mixture into the fridge for 20 minutes to thicken up.

E N J O Y !

Tostones, Sydney-style…

Tags

AIP, Autoimmune Protocol, Gluten Free, Healthy Snack, Paleo, Plantains, Snacks, South American food, Tostones, vegetarian

(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’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurised Stilton, raw oysters or working for organised crime ‘associates’, food, for me, has always been an adventure. (Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly)

I know, I know – my last post was for plantain crackers, and here I am giving you another ‘snack’-type recipe. And worse, its Easter Sunday as I write this – hardly the time to be posting about a South American plantain speciality. But, I am. Such a renegade, me!

It’s been a funny old week here at Casa TSL. The house sold at auction last weekend. Which, is great news for us. But, then I caught the flu-bug that LM had, and I went down. Hard. Of course, I’d been a teeny bit unsympathetic to his ‘Man Flu’. At least until I got it, too. And, he was far more gracious than I. He cooked me stewed apple with cinnamon – which was all I could face eating for a couple of days. It’s really taken me until today – Easter Sunday – to get back on my feet.

And, then – since chocolate is out on the Autoimmune Protocol (don’t even mention the hot cross buns!), and because we’re not really very church-y, it really hasn’t felt very much like Easter here.

But – the weather has been glorious for the past couple of days. Just perfect for sitting outside in the sun of an afternoon. And, I had these lovely plantains.

So, today was declared ‘Tostone Day’

Bella sneaking into the tostones shot…
(Image by TSL)

Tostones, for the uninitiated, are a South American treat. We think they taste most similar to the potato scallops you used to get with your fish and chips wrapped in newspaper from the corner fish ‘n’ chip shop back in the day.

Also called ‘patacones‘ in some locations, they are fried, crushed, and then fried again. Apparently, they are popular in many Central and South American countries.

I reckon the absolute best thing about these bad boys is that they are absolutely, 100% AIP compliant! Woop!

For this recipe, I chose to give my home-made lard a rest. Instead I cooked them in coconut oil – full of healthy medium chain triglycerides.

Tostones with Smashed Avocado

• Time: 15 minutes
• Difficulty: easy-peasey
• Print

(Image by TSL)

Ingredients

2 green plantains
5 Tablespoons coconut oil (approximately)
1 ripe avocado
1 clove garlic (crushed)
Juice of 1/2 a lime
1 Tablespoon fresh coriander, chopped
Salt and Pepper

Method

1. Peel the skin from the plantains. The best way to do this is to cut two slits down the length of the plantains and remove the flesh from the skin.

2. Cut the plantains into angled slices – about 1 1/2 cm.

3. Melt your coconut oil in a heavy based frypan. Pop the plantain pieces into the pan and fry until lightly golden on both sides, about 3 minutes a side.

4. While your plantains are cooking, remove the flesh of your avocado into a small bowl. Throw in the crushed garlic, lime juice and a generous pinch of salt and pepper.

5. Take the plantains out of the pan, and drain them on a paper towel.

6. With the base of a mug or cup, crush each plantain chip  – so they are about 1/2 cm thick. It’s not an exact science.

7. Place the crushed plantains back into the oil and let them fry until crisp. This takes about 1 to 2 minutes

8. Take out the crushed plantains, drain them on a paper towel, and salt immediately.

If you are preparing your to stones in advance: Prepare the dish to step 5. Soak the flattened plantain pieces in salted water for a few seconds. This prevents them from oxidising on you before you’re ready to serve them.

E N J O Y !

I get my plantains from the Fiji Market in Newtown.

 

Orange Macaroon Balls

Tags

AIP, AIP Treat, Autoimmune Protocol, Bliss Ball, Coconut, Dairy Free, Dates, Gluten Free, Healthy Snack, Lunchbox Filler, Paleo, Recipes, Sweet Treat

(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.

It has been my experience that folks who have no vices have very few virtues. (Abraham Lincoln)

It is fair to say that the AIP is a pretty restrictive diet. At day 12, I think we’re trucking along pretty well. I’m becoming the queen of ‘cooking once for eating thrice‘ – braising or roasting a large cut of meat and coming up with new ways to incorporate it into our menu plans. And, it’s the kind of food that LM loves. That’s the good bit.

The more challenging bit is that LM has a sweet tooth. Sugar and the AIP are not a happy partnership. So, there is a small struggle going on.

Given he is undertaking this extreme form of eating largely for my benefit, I thought I could come up with a wee AIP-friendly sweet-treat to satisfy his sugar cravings. After bastardising a couple of recipes I found, I had a bit of a play in my kitchen and came up with these Macaroon Balls. A couple of non-AIP girlfriends gave them a road test for me on Sunday. Two thumbs up!

These macaroon balls are highly adaptable. Today’s recipe is orange flavoured. Over the weekend, the girls sampled lemon & thyme. I think cinnamon & vanilla may by next version. Have a play and see which ones you prefer…

And, just before all you purists out there tell me this is breaking the AIP guidelines – my reckoning is this: if its a choice between one of these babies and something processed, overly sugared and packaged, then its a no brainer.

• Servings: 18 balls
• Time: 30 minutes
• Difficulty: easy-peasey
• Print

(Image by TSL)

Ingredients

225g medjool dates, pitted (16 – 18 dates)
175g desiccated coconut (approx. 2 cups)
Zest of one orange
1 Tablespoon orange juice
Pinch of salt
Desiccated coconut for rolling

Method

1) Preheat your oven to 160°C/325°F.

2) Place dates in a bowl and cover with water. Leave to soak for five minutes.

3) Place dates, desiccated coconut, zest and juice of the orange and salt into the bowl of your food processor. Blitz until fully combined.

4) Using a Tablespoon as a measure, form mixture into balls. Roll each ball in desiccated coconut before placing on a lined baking tray.

5) Bake for about 12 minutes – until they are lightly ‘suntanned’*

*Do keep an eye on them. I set the time for 6 minutes and then rotated the tray.

E N J O Y !

Here’s what happens when you don’t keep a watchful eye on your balls…

Sunburnt Balls!
(Image by TSL)

Currently Crushing Griffin Jerky

Tags

Artisan Food, Australian Jerky, Beef Jerky, Elizabeth Hurley, Fast Food, Food Dehydrator, Griffin Jerky, Healthy Snack, Jerky, Local Businesses, Nightshade Free, Pasture Raised Jerky, Preservative Free Jerky, Snack

Griffin Jerky
(Image from here)

I’ve always been obsessed by beef jerky. (Elizabeth Hurley)

Do you know that if you had told me yesterday that I would have anything in common with Elizabeth Hurley, I would have laughed at you. And, then I find that, like me, she has always been a little obsessed by beef jerky. 

I’m not talking that processed stuff filled with preservatives and artificial colouring and a shelf life of a million years that you see at petrol (gas) stations. Rather, I’m talking about the jerky of old – pasture raised, ‘happy’ meat, free of any preservatives or nasties that has been naturally cured.

I’m kind of building up to trying my hand at making it…

According to the good people at Wikipedia, jerky can be defined as ‘lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed.’ So – it’s pretty healthy, given the protein level. But, it possibly should be given a wide berth if you have a problem with salt. I don’t. Have a problem with salt, that is. I also don’t have a dehydrator. Which is why I haven’t tried making my own yet.

Here is a dehydrator. Isn’t it pretty?
(Image from here)

Anyhoo – until I get around to making my very own jerky, I have found the next best thing. Griffin Jerky. Made right here, in New South Wales, Australia.

A relatively new operation, Griffin Jerky was started in July of last year by Brent Griffin.  Apparently, he and his girlfriend were on a bit of a road trip in the States. They stopped off at a farm in Colorado and tried some homemade Buffallo Jerky. Brent was inspired – and, he decided to give making his own a red-hot go when he arrived home. So glad he did.

Griffin Jerky
(Image from here)

Brent’s jerky is made from sustainably raised animals  – all grass fed, pasture raised, hormone & antibiotic free. His product is all gluten free and has no preservatives, added nitrites or nitrates, definitely no MSG. It’s made in small batches with all natural fresh ingredients. And, best of all, it tastes great! Really great.

If you live in Australia, you can order your Griffin Jerky online (here). It comes in a number of flavours and you can even get a nightshade-free version (that’d be the Classic’ – my favourite!). I’m warning you now – it’s very more-ish!