primal cavewife

Every morning, my boyfriend and I bring greek yoghurt with cream, dried fruits and nuts to work for breakfast. It's delicious, but we've had it everyday for months now and I've been looking for alternatives in case I get sick and tired of my yoghurt mix.

I saw that they were selling Chia Cups at IGA. At $5 a pop, I could easily make one myself! And it's so easy!!! It is so naturally sweet that you could even have it as a dessert.

Serves 2

Ingredients:
2 medium sized banana, chopped
4 tbsp coconut cream
2 tbsp chia seeds

• Place the banana and coconut cream in a bowl and blend it with a stick blender.
• Once it is smooth, mix in the chia seeds
• Refrigerate for the next morning or serve immediately!

Summer's coming... you know what that means for me... More ice cream making before my freezer dies for the next few months!

I love creamy ice cream. If you are lacto paleo like us, then this is the recipe for you. You can have it without the hazelnut, but it's so good with it! I've made this recipe with just plain chocolate, but I didn't blog about it because I forgot to take a picture of it. Here it is now!

What you need
2 cups heavy cream
3 tbsp cacao powder
160g dark chocolate, chopped
1 cup milk
1 1/2 tsp stevia, optional (if you want dark chocolate ice cream, leave it, if not, add more)
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
1 cup hazelnut, roasted and chopped/crushed

What to do

• Mix 1 cup of cream with cacao powder in a saucepan on medium heat. Whisk it until the cacao has blended. Keep whisking and bring the mix to boil and simmer for 30 seconds on low.
• Remove from heat and stir in the chocolate until well blended.
• Stir in the remaining 1 cup of cream, pour it into a bowl and set aside.
• Warm the milk, stevia and salt in the same saucepan on medium heat. Whisk the egg yolks in a bowl and slowly pour the milk into it, whisking continuously.
• Transfer the mix back into the saucepan and stir it over medium heat until it thickens. Stir it into the chocolate mix. Add in the vanilla.
• Set the mixture aside and when it cools, pour it in the ice cream maker according to the manufacturer's instructions.
• Once the mixture has thickened, add in the hazelnut.

Hint: Before you serve, let it sit in room temperature until it softens a bit.

• Roast macadamia nuts at 150 degrees for 30 minutes, flipping them every 10 minutes.
• Set the macadamia nuts aside once roasted.
• Puree coconut cream, dates, vanilla extract and cashews together until completely smooth.
• Place butter and honey in a saucepan over medium heat and simmer for 10 minutes and set aside.
• Add the coconut cream mix into the ice cream maker as per manufacturer's instructions.
• Once the ice cream begins to thicken, add the macadamia nuts.
• Drizzle the caramel into the ice cream mix and let stand in the freezer for a couple hours.

• Preheat oven to 180C.
• Wash the blueberries and distribute between 2 small ramekin dishes
• Juice the lemon over each ramekin and toss blueberries to coat with lemon juice
• In a small bowl, mix together almond meal, stevia, melted butter or coconut oil, salt, cinnamon and chopped hazelnuts.
• Mix until everything is combined.
• Sprinkle each ramekin with a bit of the crumble
• Bake for 30-40 minutes until blueberry mix starts to bubble and topping is browned.
• Serve warm with a scoop of ice cream.

• 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!

• In a pot, heat the milk with the cinnamon sticks in it and bring to simmer. Turn off the heat and leave it to infuse for several hours.
• Separate the yolks and the white and beat the white until it forms soft white peaks.
• Heat the butter with the milk and bring to simmer.
• Whip in the egg yolks.
• Mix the cornflour with the stevia, and whip it in the milk mix.
• Fold in the egg whites and whip the mix until it is fluffy.
• Pour the mix into a ramekin, sprinkle the cinnamon powder on top and bake at 180C for 20 minutes.

• Grind the hazelnuts in a food processor. I didn't grind them too much as I prefer them to be chunky.
• In a saucepan, combine the cacao powder, stevia, egg yolks, coconut cream, vanilla extract, vanilla bean paste, medjool dates and ground hazelnuts. Bring the mix to boil and simmer for 5 minutes.
• Let it cool down before blending the mix in a blender. I made a mistake of placing all the ground hazelnuts in the pot so my chunky hazelnuts were mostly gone by the time they came out of the blender.
• Place it in your ice cream machine as per the manufacturer's instruction.

• 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.