primal cavewife

Showing posts with label lemon. Show all posts

Blueberry Cobbler

If you want to have something sweet but don't want to go through the whole process of mixing all these things to bake a cake just to satisfy your cravings, here is something healthy, quick and easy to make

Ingredients:

few handfuls of blueberries

1 tbsp lemon juice

1 cup almond meal

1/4 cup melted coconut oil or butter

stevia

1/4 tsp cinnamon

2 pinches salt

1/4 cup chopped hazelnuts

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.

Avocado Cream Sauce with Bacon-wrapped Chicken

Avocado, creamy sauce, chicken... hmmmmm...

I also baked some sweet potato which we had with sour cream, and made some cauliflower mash. I messed up the cauliflower mash because I had put in too much parsley and milk and the parsley was too overpowering, hence the green. I am lucky to have a backyard though because the parsley, chives, lemon and cauliflower were from our backyard. Guaranteed freshness!

Ingredients:

2 avocados
1 can coconut cream

1 lemon, optional

3 tbsp coconut oil

salt

pepper

dried herbs (I used chives and parsley)

sesame oil

bacon

salt

pepper

coconut oil

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!

Organic Garden - Trees

So, other than the vege patch that I started growing, we also have a few trees that have been growing in the backyard for a while. We don't particularly look after them. We don't water them or anything... they just grow...

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.

Paleo Organic Garden - Trees Pomegranate Vegetable Patch

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

Paleo Organic Garden - Trees Orange Vegetable Patch

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!

Paleo Organic Garden - Trees Olive Vegetable Patch

Last but not least, our olive tree. I don't think anyone in the house really eats olives. And they are apparently not that great anyway.

Butter Chicken

I love indian food. There is a lovely indian restaurant near where we live… 2 Fat Indians. One of the best indian foods I have ever had. I love their lamb shank curry and their butter chicken… Lamb shanks a bit hard, that will have to wait until I have a bit of time on my hands, but butter chicken I could do. Found this recipe and adapted.

Ingredients:
Marinade
1.5 kg chicken thigh, diced
1/2 cup coconut cream
1 tbsp lemon juice
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/4 tsp cayenne pepper
salt
pepper

Curry
2 tbsp butter
1 onion, chopped
dash of ground ginger
5 garlic cloves, minced
1 capsicum, sliced
5 tomatoes, chopped
1 can coconut cream
1 tsp garam masala
1 tsp cayenne pepper
1 tsp coriander powder
salt
pepper

Marinate chicken with coconut cream and spices in a large bowl and set aside.
Melt butter on frying pan on medium heat and add onions and cook until golden brown.
Add ginger and garlic and cook for a few minutes.
Add spices and cook for a couple minutes.
Add the chicken mix and cook through.
Add capsicum and tomatoes and simmer for 12-15 minutes.
Add the coconut cream and simmer for a couple minutes.