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.

I bought the Chef Avenue 3 in 1 Slicer over the weekend from CNR and was super excited to use it this week because I can finally make my boyfriend spaghetti bolognaise! I knew that being gluten intolerant, spagbol was something he hadn't had in years, so I decided to make him this delicious surprise. I don't love spagbol that much, but I LOVED THIS! HE loved this, which really says a lot. His only complaint was that the zoodles were too long... yes... I have a newborn toothless child at home. But that can easily be fixed by cutting the noodles up.

Since we usually cook a lot to last us several meals over the week, this recipe serves at least 6. But you can easily adjust the ingredients... or just cook a big pot and bring it for lunch the next day!

Ingredients:
2 onions, diced
5 garlic cloves, minced
1.5kg beef mince
1 cup water
2 carrots, cubed
5 tomatoes, chopped
2 cups mushroom, chopped
2 tbsp oregano
2 tbsp basil
2 tbsp chives
2 tbsp thyme
5 tbsp tomato paste/5 tbsp tomato sauce, optional
grated cheese, optional
salt
pepper
4 zucchini, julienne

• Melt butter on medium heat in a pot. Add the onion and garlic and fry until cooked.
• Add the beef mince and a cup of water and heat until mince is browned.
• Add the carrots, tomatoes and mushrooms and let it simmer.
• Add the herbs, salt and pepper and simmer for about 30-45 minutes.
• In the meantime, place the zucchini noodles on a paper towel in a bowl and add salt. This is to draw the water out of the zucchini. Dab as much water as you can with a fresh paper towel.
• On a frying pan, heat the zoodles up for a couple minutes and plate it.
• Add the tomato paste/sauce in the mince mix and simmer for a couple minutes.
• Serve the zoodles with the sauce and a handful of grated cheese.

• Heat coconut oil or butter in a frying pan. Sautee the onions and garlic for a couple minutes then add the mince and cook until brown.
• Stir in the carrot, mushroom, cabbage and pine nuts and let it cook through.
• Add the sweet chilli sauce and salt and pepper to flavour.
• Separate the lettuce leaves - try to keep them as cups. Serve

• In a frying pan, cook the chicken breasts until browned. Add in the mushrooms and let it simmer until most of the liquid is gone.
• Add the kimchi and stir until mixed. Add the rice.
• When everything is mixed together, mix in the prawns and mussels.
• Fry an egg in a separate frying pan and have it with your kimchi fried rice!

• Preheat the oven to 180C.
• In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
• In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
• Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
• Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
• Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

• Cut up the vegetables in chunks and boil the sweet potatoes in boiling water for 10 minutes. If you eat the broccoli stems like we do, I would suggest boiling that along with the sweet potatoes to soften it before you stick it in the oven.
• Place all the vegetables in your oven dish.
• In a saucepan, melt butter and then add corn flour. Mix well.
• Add the milk and cream in the butter mix over medium heat stirring constantly.
• When the sauce is thickening, add in grated cheese, salt and pepper, nutmeg and herbs.
• Once the sauce has thickened, pour it over vegetables in the baking dish and bake in the oven for 40 minutes.
• If you like more cheese, sprinkle more grated cheese on top after 30 minutes and bake for another 10 minutes.
 

• Cut the mushroom up in smaller pieces and together with the herbs, put it through the food processor until they become tiny bits.
• Mix them in with the mince, egg, almond meal and salt and pepper.
• Take a little portion, press a little dent in the middle and place the cubed cheese in it and roll the meat mix around it to form a ball.
• Bake the meatballs at 180C for 15 minutes.

• 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.

• 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.

Ingredients:
2 large portobello mushroom, stemmed
2 eggs
Lots of bacon, cubed

• Preheat oven to 160 degrees. Beat two eggs and mix in the bacon. Pour the mix into a large mushroom and put it on a tray and bake it in the oven for 20 minutes.