Stir fry: chicken and pork

stir fryI LOVE stir fry. It’s so quick to whip up, and it really packs a nutritional punch, with very little effort. Chopping vegetables can be incredibly therapeutic, and adding all the ingredients fuels my creative juices. I always feel energised after eating stir fry, too. Perhaps it’s because the quick cooking time reduces nutrient loss. Or perhaps it’s because of the combination of iron-rich vegetables and delicious organic meat. Or maybe it’s just my addiction to chillies, always liberally poured on top of any stir fry I make! The sweet fruit adds a delicious kick to this recipe.

Here’s a recent supper sensation:

Ingredients

  • 2 tbsp olive oil
  • 3 chicken thighs, roasted and chopped
  • Approx. ½kg pork neck
  • ½ a young, sweet cabbage, chopped
  • About 10 medium spinach leaves, chopped
  • 2 – 3 medium carrots, peeled and julienned
  • 2 medium onions, peeled and chopped
  • 1 apple, chopped
  • 1 generous handful of raisins
  • A few cloves of garlic, to taste
  • Salt, paprika and ginger to taste

Method

  1. Gently heat olive oil in a pan.
  2. Sautée onions, garlic and spices for a minute or two.
  3. Add pork and stir fry until just brown – about five minutes.
  4. Add everything else except the chicken and raisins.
  5. Stir fry for about 5 – 10 minutes.
  6. Add the chicken and raisins, and heat for a few more minutes.
  7. Season to taste.

We served this with chilli onions and home-made mayonnaise.

Paleo grain free pumpkin pie

easy crustless pumpkin pie

easy crustless pumpkin pie

Ever since I read my first Harry Potter novel all those years ago, I’ve had an obsession with pumpkin pie. Years of diligent research, selflessly sacrificing dessert opportunity after dessert opportunity to the quest, spending hours reading about, experimenting with and tasting variations of this sublime squash tart – all in the name of science; all in the interests of bringing YOU a better dessert. Because, after all, it is ALL about you. I am merely the unselfish object of scientific endeavour. (Not to mention, utterly addicted to pumpkin pie!). So, here it is:

Ingredients:

  • 450ml cooked pumpkin (here’s how I cook mine.)
  • 350ml coconut cream
  • 4 tbsp honey (or to taste)
  • 1tsp each cinnamon, ginger and nutmeg
  • 1 drop clove essential oil
  • a pinch of salt
  • scant 1/4 tsp bicarbonate of soda

Method

  1. Cook the pumpkin (see this post).
  2. Preheat the oven to max.
  3. In a blender with the S-blade attachment, beat together the egg, spices, salt and bicarb until very well blended, light in colour and slightly frothy.
  4. Add the pumpkin and honey and blend very well.
  5. Slowly add the coconut cream and blend very well.
  6. Pour into a pie dish or (this works MUCH better) about ten small ramekins.
  7. Cook at max. temperature for fifteen minutes.
  8. Turn down the heat to about 220 degrees celsius and cook for approximately an hour. Check on it when it smells done. It’s done when a knife poked into the middle comes out clean, and the top is slightly brown.
  9. If you can, allow it to cool for at least 2 hours. I like it topped with some kind of cream, although we can’t tolerate any kind at all. Still good though!

Sugar free raw paleo chocolate fudge

Texture is such an important part of the whole eating experience, and since starting SCD 9 months ago, something I’ve really missed is the lovely chewy, comforting texture of a gooey chocolate bar or a well-crafted piece of fudge… You know how delicious it is when there are no spiky sugar crystals and it’s all just smooth and satisfying? So I was delighted when I found (and tailored) this recipe – especially because it’s so quick to make!

Fudge is so DELICIOUS - healthy, too

Fudge is so DELICIOUS – healthy, too

Ingredients

  • 1 cup of dates
  • 1 cup of coconut oil
  • 1/2 cup of cocoa
  • a pinch of salt
  • flavouring to taste (we recommend: vanilla extract, ginger or cinnamon)

Method

  • Soak the dates in about a cup of warm water (or, better still, fresh brewed filter coffee!) for roughly an hour.
  • Drain the dates.
  • In a food processor with an S-blade, blend the dates, cocoa, salt and any spices until they form a thick paste.
  • Add the coconut oil and blend very well until super smooth. This can take up to 20 minutes. It’s noisy but well worth the wait.
  • Turn into a wax-paper lined dish and refrigerate until set (roughly an hour).
  • Cut into pieces and serve.

Coconana Cakelets

When you’re in the mood for a quick snack, and your diet is as restricted as ours, these little morsels make a great tummy-filler. Makes 4.

Ingredients

  • 2 eggs
  • 1 cup coconut flour
  • 1 tbsp coconut oil (more if, like us, you need the calories)
  • 1 tbsp raw organic honey (or to taste)
  • 1 very ripe banana
  • 1/2 tsp cinnamon
  • a splash of coffee (optional)
  • 1/4 tsp bicarbonate of soda

Method

  • Blend all the ingredients in a bowl until well combined.
  • Spoon equal amounts into four small cups or large ramekins.
  • Microwave on high for 2 minutes.
  • Voilà! Dessert. For optional deliciousness, we plopped a spoonful of raw organic honey on top the moment they came out of the microwave, and let the goodness soak into the spongey cake. Heavenly!

Goals

Last year I had two simple goals when it came to food, and in fact when I started the year I had no idea about either of them.

The first was to poach a perfect egg. I’d never achieved this and I had pretty much given up on the idea altogether. “Some people just can’t”, I told myself. However, during the course of 2012 I stumbled across a blog post (which, for some reason, I did NOT bookmark! How did that happen?!?), which explains the process in simple steps. In fact, the steps seemed so simple, I just had to give it a go. I did, and whaddya know? Perfectly poached eggs! Huzzah! I experimented a few times, with success each time, so I know it works.

The second goal I didn’t know I had for last year was learning to cook and serve delicious, beautiful food – without any grain or starch.

To be honest, I didn’t think it would happen. Until about six months ago I had virtually no interest in food preparation at all. I didn’t enjoy the process, and I certainly didn’t care very much how it looked. It was simple (the way I like things): 1 protein, 1 starch, 1 portion veg. Three fairly even divisions of food groups, neatly(ish) laid out on a plate. Your options, O Recipient of Meal? Eat or starve. See? Simple.

However, since discovering SCD, Paleo, GAPS and the wealth of attendant recipes, my culinary adventures have been transformed! I now love to cook, I take pleasure in delightful plating (which is a long way from looking good, but at least I know what the term means now – or even that the term exists!). Meal times are FUN, and one of my primary de-stress activities.

Fast-forward to NOW.

My culinary goals for this year are: (Maestro, drum-roll if you please) …

That’s it. Well, actually, there was something else but my brain is full and the other goal fell out. Ah well, I’ll add it if I remember.