primal cavewife

This lemon tree is still young I think. We get the occasional lemon or two which is enough since you don't exactly a lemon whole.

Pomegranate tree... we've never had any.

This orange tree is probably the only useful one in the backyard. This time every year we get loads of oranges. They are not that great to eat, but put them through the juicer and tadaa fresh orange juice!

• Preheat the oven to 150C.
• Mix the almond meal, coconut and most of the flake almond together.
• In a pot, heat up the honey and butter.
• Mix the bicarb soda with water and mix with the honey mix until it gets frothy.
• Remove the honey mix from the heat and mix it with the dry ingredients until combined.
• Add water if needed to make it more dough-y
• Form small balls with the dough and press down lightly on the baking pan.
• Press some leftover flakes on top.
• Bake in the oven for 35 minutes or until golden brown.

The parsley is growing huge. I've been using it to cook our prawns for surf and turf, cauliflower mash and even juicing it!

Chilli is riping slowly...

Capsicum was bought as a seedling so it's coming along nice and slow. We were told that they don't grow in winter, but it's starting to flower so we'll see how that goes.

The basil plants are not huge, but the leaves definitely are. Whenever I pluck them to bring back to the house, I always think I am holding store-bought spinach... Like parsley, chives and oregano, I use it for surf and turf, cauliflower mash and juicing.

Carrots... Don't know how they are going since it's all underground. But the leaves are growing really well.

Oregano is growing bigger and bigger and bigger... Also used in surf and turf, cauliflower mash and juicing.

This spinach plant is my pride and joy! The leaves grow as big as my hand! A couple nights a week I would pluck about 6 leaves, wash them and place 3 on each plate and serve our surf and turf, cauliflower mash and baked sweet potato on it to give it some juice and flavour!

Red cabbage leaves are growing so big, it probably would have been a good idea to grow them further apart.

Broccolis are also growing bigger every day!

Cauliflower is getting big though not as big as the cabbage or broccoli... they're getting there!

The sweet potato that my boyfriend just dumped in the backyard. Hopefully we'll get more sweet potatoes... not sure how that works.

Our kale looks small, but that's because you don't know how much trauma it's been through! The snails have been getting into them for weeks... must have known how good they are for you. And for a while we were left with stems and no leaves! But as you can see, it is recovering much better now with luscious leaves. I am confident we'll be able to harvest it as often as we do the spinach soon! Can't wait!

• Chop the cauliflower in pieces and wrap with foil.
• Bake in the oven at 180C for an hour to an hour and a half or until it is soft.
• Place the cauliflower pieces in a blender and add milk, salt and pepper and blend.

• Preheat the oven to 180C.
• In a bowl, mash the bananas. Mix in the almond meal, whey protein, coconut oil and egg.
• In a pan, melt the milk chocolate buttons over low heat.
• Once the chocolate has melted, pour it into the banana mix and gently mix the two together. If you want swirls, don't mix the two completely.
• Grease the loan pan and pour the mix into it.
• Sprinkle some cinnamon powder on the top and bake in the oven for 40 minutes.

• Preheat the oven to 175C. Fry the onions in the oil over medium heat until golden brown.
• Add the cumin powder and turmeric. Fry for two minutes stirring the whole time and then add the lemon juice, salt and pepper.
• Crumble the ground meat into a pan and cook over medium-low heat until mostly done.
• Mix the meat, cabbage, onion mix and fruit with 1 egg. Pack into a casserole dish and sprinkle with the crushed bay leaves.
• Mix the almond meal with the remaining egg. Spread the mix out on top of the meat to make a thin almond crust.
• Bake uncovered for about 30 minutes.

• Preheat the oven to 180 degrees. Grease the loaf pan with some butter or coconut oil.
• Mash the bananas and set aside.
• In a food processor, grind the hazelnuts. How fine you want it depends on the texture you want the bread to be. Mine was a little coarse because I wanted the bread to have a little texture to it.
• Mix the banana, ground hazelnut, almond meal, egg and coconut oil until well-blended.
• Pour the batter into the pan and sprinkle the cinnamon powder on top.
• Bake for 45 minutes.
• Serve warm, with or without butter!

• Preheat the oven to 180 degrees. Grease the loaf pan with coconut oil or butter.
• Mash the bananas and mix in all the ingredients.
• Pour the mix into the pan and bake for 35 minutes or until your toothpick comes out clean.
• Serve warm with butter!