primal cavewife

• Place all the ingredients in a pot and bring to boil.
• Simmer for about half an hour or until the vegetables are soft.
• Cool for a bit and blend in a blender. Serve warm.

• Blend all the ingredients apart from the water in a blender until the mix is smooth and creamy.
• Add the water to the mix and blend.
• Pour the mix in the ice cream maker as per the manufacturer's guide.

• Put everything in a pot and bring to boil.
• Simmer for about half an hour or until the vegetables are soft.
• Blend everything in a blender and serve.

• Peel the kiwis and slice them as thinly as possible.
• Dry them on the dehydrator at 70C overnight or until they are brittle.

• Pluck any stem out, wash the leaves and pat them dry.
• Drizzle some oil and sprinkle the salt on top.
• Mix the leaves together and place them in the dehydrator at 35C for about 5 hours or until they get brittle.

• In a frying pan, heat up the beef and flavour with salt and pepper. Remove the beef from the heat when it is cooked and place it in the slow cooker.
• In the same frying pan, fry the bacon until it is crispy then add mushroom and onion. When the mix is cooked through, layer it on top of the mince.
• Layer the carrots, pumpkin, parsley and lastly tomatoes on top and add salt and pepper to flavour.
• Turn the heat to high and cook for 4 hours or until all the vegetables are soft.

This beautiful tiny strawberry plant is one of our latest addition to the vege patch family. I've been wanting to get a strawberry plant for a while but the first time we went and bought all these plants and ran out of money so we had to forgo it. Second time, both Bunnings we went to, ran out of them. Seems like third time's the charm!!

Next up is this beautiful aloe vera plant. This is another plant I've been wanting to get for a while. I get tanned very easily, so I don't get sunburnt very often. My boyfriend on the other hand needs a fair amount of sunscreen when we go to the beach in summer and sometimes if he forgets he would get burnt. Applying aloe vera onto burnt areas soothes the skin. Taking the juice internally is also very good. So once the plant gets bigger we are going to pluck a few and juice it!

Last but not least, a lavender plant. I was going to say that it doesn't really fit in the vege patch because it's not edible... but you can make lavender tea! That is an exciting thought! With our food dehydrator, I can not only make potpourri but also lavender tea! And who knows, maybe a bit more googling and I'll find more cool things to do with my lavender! Just like I found out I could use cauliflower and broccoli leaves to juice and make chips! Going to pluck some leaves once I get home since they are overtaking the vege patch.


As you can see, our capsicum plants are growing quite well. Capsicums are finally sprouting! The seedlings we bought are a mix of the long and bulb ones. So hopefully they will give us some red, green and yellow capsicums of different shapes and sizes!

• Marinate the meat on a bed of salt and place it in the fridge for about an hour. The longer you leave it the saltier it gets.
• Remove the salt off with a knife and brush the vinegar on.
• Marinate the meat with the mixed spices and place them on the dehydrator at 35C for 12 hours.

There are many ways to make sweet potato chips. You can fry them in coconut oil, bake them in the oven or dehydrate them. Since we have recently acquired a dehydrator, I decided to dry my own sweet potato chips.

Warning: The jar was full to the brim at 9am. By 5pm, the jar was empty.

Ingredients:
1 medium sweet potato
coconut oil
salt

• Slice the sweet potato as thinly as possible with a sharp knife. Soak them in cold water for an hour, changing the water after 30 minutes.
• Dry the sweet potato and coat the slices lightly with coconut oil.
• Place them on the racks in one layer and sprinkle salt over them.
• Dehydrate for 12 hours at 70C, rotating the trays every couple hours to ensure that they dry evenly.

We did turn it down to 30C before we went to bed in case the chips burnt.

• Wash the herbs to make sure all the soil is removed
• Pat them dry with a paper towel and place them on the food dehydrator. Make sure the leaves are not on top of each other to ensure they dry out evenly.
• Heat them at 35C for 3 hours, rotating the trays every hour.
• You can keep them in a sealed bag. I crushed them in a zip lock bag and then put them in jars.

• In a frying pan, heat up the mince and flavour with salt and pepper. Remove the mince from the heat when it is cooked and place it in the slow cooker.
• In the same frying pan, fry the bacon until it is crispy then add mushroom and onion. When the mix is cooked through, layer it on top of the mince.
• Layer the carrots, pumpkin, parsley and lastly tomatoes on top and add salt and pepper to flavour.
• Turn the heat to high and cook for 4 hours or until all the vegetables are soft.