primal cavewife

• Cut up the strawberries, bananas and kiwis in cubes and place them in the icy pole moulds.
• Juice the apples and pears together or separately and fill the moulds up with the juice!
• You can use whatever fruit you want as juice and as filling. This is what I had and this is what I made!

• 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.

• Make sure the spinach is washed because they get quite sandy.
• Once all fruits and vege have been laid out, turn the juicer on and juice away!
• For best results, place spinach and parsley between two apples or pears so you get more juice out of them or else they just go through the juicer.
• Enjoy!

This is my guilty pleasure. I like to make at night and have it for dessert, and then put the leftovers in the fridge and then microwave it and have it for breakfast, lunch and dinner the next day. It’s an excuse for me to eat lots of ice cream and cream because it’s mostly fruits and I tell myself it’s all good… it’s mostly apples and berries… can’t be that bad… 

Click here if you have come to the wrong place and are after a paleo apple crumble pie. I promise this is even better!

Ingredients:
3 granny smith apples, peeled and diced
1 cup berries, optional
1 tbsp brown sugar
1 cup of oats
cinnamon
2-3 tbsp butter
1 tbsp flour

• Preheat the oven at 160 degrees.
• Place apples berries and brown sugar in a cake tin or a casserole dish. In a bowl, rub oats with cinnamon, butter and flour and then sprinkle the mix over the fruits.
• Bake in the oven for 30 minutes.
• Serve with ice cream and cream.

This, I think, is by far the best apple crumble pie I have ever made. This requires making the two parts separately and then putting them together when you serve. First layer was apple filling, second layer was crumble, third layer was heavy cream (because we like our apple pie with cream and ice cream but you can leave them out if you go fully paleo) and finally more crumble.

If you are not keen to try paleo and have come to the wrong place. Don’t worry. I have a glutenful apple crumble pie recipe waiting for you here!

Apple Filling
Ingredients:
3 Granny Smith Apples, peeled and diced
cinnamon
nutmeg
2 tbsp brown sugar
ground clove
cornstarch (optional)

Crumble
Ingredients:
1/2 cup ground almond
1 tbsp butter, softened
2 tbsp brown sugar
cinnamon

• Preheat the oven to 200 degrees.
• In a saucepan, cook the apples with cinnamon, ground cloves, nutmeg and brown sugar together with some water to make sure the apples don’t dry out. Keep adding water whenever it does get too dry.
• Add cornstarch if you want it to be sauce-y. I didn’t add any to mine as I didn’t have any. Cook until apples are soft. This will take about 25 minutes.
• In a bowl, combine the almond, butter, brown sugar and cinnamon.
• Place the crumble mix on a baking tray and bake in the oven for about 10-15 minutes or until it turns golden brown.
• Remove the crumble from the oven and with a fork, comb through it. The crumble will seem a little wet at first but once you comb through it and let it sit for a few minutes, it will be crunchy and crumbly.
• Spoon some apple mix in a bowl and top it up with the crumble and it is ready to be served!

Do you like lots and lots of meat? Then this may be a dish for you. My boyfriend likes to call it Meatslop because it’s not very attractive… and he enjoys slopping dinner on our plates when he’s serving. It may not look delicious, but it is very delicious if you like apples and meat.

Ingredients:
600g mince beef
2 eggs
3/4 cup desiccated coconut
2 carrots, grated
1 onion, diced
1 medium apple, diced
1 tbsp lemon zest, optional
1 tbsp lemon juice, optional
2 tbsp curry
1 tsp ginger, optional
1 tsp salt
1 tsp coconut oil

• Preheat oven to 170 degrees. Grease a loaf pan with coconut oil. Combine all the mince, eggs, coconut, carrots, onion and apple in a large pan mash it together until well-blended.
• Stir lemon zest, lemon juice, curry and ginger together in a medium bowl.
• Pour half the sauce into the bottom of the loaf pan. Press meat mix into the loaf pan and pour the remaining sauce on top.
• Bake, covered in an aluminum foil tent for 1 hour. Remove tent and bake for an additional 30 minutes.

Note: curry can be any kind of curry you like. I’ve tried thai green curry paste with coconut cream as well as indian curry powder with water. Just be creative and you’ll find one that suits your taste!