primal cavewife

So I bought this nifty gadget a couple weeks ago and made this delicious pasta with it. I decided to venture out and try a creamy sauce and ended up with this beautiful bright and delicious dish! My boyfriend said the green and orange could put some people off... I think it's beautiful. How often do you see such bright vibrant colours in one dish?

Ingredients:
2 medium sweet potato
butter
2 avocados
1 can coconut cream
200g spinach (or your desired amount)
1 1/2 cup bacon, cubed (optional)
2 cups mushroom, sliced (optional)
salt
pepper

• Spiralise the sweet potato with the Chef Avenue 3 in 1 slicer. Stir fry it on medium heat in butter until cooked and place the noodles in a bowl.
• In the same frying pan, melt some butter and fry up the bacon until cooked. Then add the mushrooms and cook until mushrooms are golden brown. Set aside.
• In a saucepan, blend the avocados and coconut cream until creamy. If your avocado is a bit raw like mine, cook it on the stove until it softens then blend it with a stick blender.
• Once the avocado mix is creamy, add the spinach a handful at a time and cook until the spinach is slightly reduced and blend it. Keep adding and blending until you have reached the desired amount of spinach you want to add.
• Add the bacon, bacon fat and mushroom into the avocado spinach mix and salt and pepper to taste.
• Serve the sauce with sweet potato noodles.

• Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
• Coat the chicken with sesame oil, salt and pepper.
• Bake the chicken wings in the oven at 180C for 45 minutes.
• Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
• In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
• Place the chicken in the oven for 30 minutes or until cooked.
• In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
• Serve the avocado sauce with the cooked chicken!

• Blend everything in a blender!

• Half the avocado, pit it and sprinkle salt on both halves.
• Beat the egg and pour it in both halves where the pit was.
• Add a bit more salt, pepper, herbs and cheese and chilli on top if you want!
• Bake in the oven at 220C for 16-18 minutes.

I baked this cricket ball cake for a friend a while ago. It was the first ever novelty cake I have ever made. I baked a chocolate mud cake in a round pyrex bowl and then rolled out some fondant and laid it over the cake and decorated it with an icing pen I found in woolies.

This cake was made of chocolate mud cake with flour, so it was much easier to bake than the paleo chocolate mud cake. Besides, it did not require and cutting or carving. So if you have a cricket fan, this would be the perfect cake to bake them!

satay sticks for entree, a big scotch fillet and this novelty cake for dessert! I found a recipe online and decided to try it.

The cake was easy enough to bake, but building it was a lot harder than I expected… because it is a paleo cake and has no flour or anything to hold it together, it comes out much smaller and deflates when it cools down. It is nevertheless a very good paleo chocolate mud cake.
The initial idea was to build a skyline, but it ended up looking like a ute instead and now he won’t stop calling it his ute cake. 

Here is a recipe for a normal chocolate mud cake if you want the cake to stand properly. I have made a novelty cake out of this recipe as well – a cricket ball.

Building this car was not easy, luckily there are many youtube videos out there. Here is one that I chose to help guide me. I baked a chocolate mud cake to form the inside of the car, mixed up an avocado chocolate mousse to use as icing to help glue the car together and finally a simple marshmallow fondant to make it look pretty and turn it into a purple car because purple is his favourite colour. 

Chocolate Mud Cake
Ingredients:
200g butter
250 dark chocolate, in pieces
4 eggs, separated
1/2 cup honey

• Preheat oven to 160 degrees.
• Melt butter and dark chocolate over low heat in a saucepan and stir until smooth. Set aside.
• Whisk egg yolks with half of the honey until thick and creamy.
• In a separate bowl, beat egg whites until soft peaks form. Gradually beat in the rest of the honey.
• Add chocolate mix to the egg yolk mix and mix together with a spoon.
• Fold through egg white gently. Once mixed together, pour batter into cake pan.
• Bake for 40-50 minutes.

Avocado Chocolate Mousse
Ingredients:
2 avocados
1/4 cup cocoa powder
1/4 cup honey

• Pulse all ingredients in a food processor until the mixture is smooth.

Marshmallow Fondant
Ingredients:
125g marshmallows
250g icing sugar
Food Colouring

• Place marshmallows in a microwaveable bowl and microwave them for about 30 seconds or until marshmallows have melted.
• Slowly mix the icing sugar with marshmallows with a fork. It will get very sticky and very messy. I would recommend not touching the mixture until you have enough icing sugar in it for it to be less messy. Add in your desired colour of food colouring in the mix while you are stirring.
• Once you have enough icing sugar, the mix should not be too sticky and you can roll out your fondant and design your novelty cake.

Note: I used normal white marshmallows without food colouring for the windows, blue food colouring for the wheels and mixed red and blue food colouring to get purple.

This avocado chocolate mousse is absolutely delicious! You can eat it on its own or mix in some fruits. I like mine with kiwi, strawberries and bananas. It is a great idea to pack some for picnic. Not being able to pack any sandwiches for my boyfriend, I had to get creative. I ended up packing some paleo sushi, paleo cheesecake, this mousse and some brie cheese. Yummm…! This mousse is meant to be smooth but my food processor broke and I haven’t been able to replace a new one being a poor student and all – the cheapest food processor I could find is about $20 from Big W and it’s too far from where I live. So I had to whip this up with a blender. It has chunks of avocado in it, but still very tasty.

This is also the very same mousse I used as ‘icing’ to glue my novelty car cake together. It is very flexible with what you can do with it. Hope you enjoy it as much as I did!

Ingredients:
2 avocadoes, pitted
1/4 cup cocoa powder
1/4 cup honey

• Pulse ingredients with a food processor until the mixture is smooth.