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.

• Heat butter/coconut oil in saucepan. Add cayenne pepper, bay leaf, cardamom pods and cumin.
• Add onions and sauté until translucent. Add turmeric, ginger and garlic.
• Add tomato, stir and add the rest of the spices. Stir and add 1/2 cup water.
• Add the lamb and stir.
• Cook on medium heat for an hour with the lid on.
• Place the lamb in a bowl and add the spinach to the sauce. When the spinach is partly cooked, blend it with a stick blender and place it back on the stove for another five minutes. Add the coconut cream, flavour with salt and pepper and mix the lamb back in the sauce.

• Blend everything in a blender!

• Wash the vegetables and chop up the capsicum. Place the vegetables in a bowl and sprinkle the capsicum on top.
• In a saucepan, boil the eggs for about 5 minutes in boiling water. Once cooked, cool them in a bowl of cold water.
• In a frying pan, grease it with coconut oil and fry the bacon on medium-high heat.
• Once the bacon pieces are crispy, put the them on top of the vegetables and drizzle the bacon fat on top like you would a dressing.
• Shell the eggs and slice them and place them in the salad bowl.
• Salt and pepper to taste. Add from herbs if you want.
   

• In a food processor, pulse the carrots and greens until they become tiny little bits.
• Mix all the ingredients together and then form little balls with your hands.
• Bake them in the oven at 180C for 15 minutes.

• Place all the ingredients in a pot and bring to boil.
• Simmer for about half an hour or until the vegetables are soft.
• Cool for a bit and blend in a blender. Serve warm.

• Pluck any stem out, wash the leaves and pat them dry.
• Drizzle some oil and sprinkle the salt on top.
• Mix the leaves together and place them in the dehydrator at 35C for about 5 hours or until they get brittle.

The parsley is growing huge. I've been using it to cook our prawns for surf and turf, cauliflower mash and even juicing it!

Chilli is riping slowly...

Capsicum was bought as a seedling so it's coming along nice and slow. We were told that they don't grow in winter, but it's starting to flower so we'll see how that goes.

The basil plants are not huge, but the leaves definitely are. Whenever I pluck them to bring back to the house, I always think I am holding store-bought spinach... Like parsley, chives and oregano, I use it for surf and turf, cauliflower mash and juicing.

Carrots... Don't know how they are going since it's all underground. But the leaves are growing really well.

Oregano is growing bigger and bigger and bigger... Also used in surf and turf, cauliflower mash and juicing.

This spinach plant is my pride and joy! The leaves grow as big as my hand! A couple nights a week I would pluck about 6 leaves, wash them and place 3 on each plate and serve our surf and turf, cauliflower mash and baked sweet potato on it to give it some juice and flavour!

Red cabbage leaves are growing so big, it probably would have been a good idea to grow them further apart.

Broccolis are also growing bigger every day!

Cauliflower is getting big though not as big as the cabbage or broccoli... they're getting there!

The sweet potato that my boyfriend just dumped in the backyard. Hopefully we'll get more sweet potatoes... not sure how that works.

Our kale looks small, but that's because you don't know how much trauma it's been through! The snails have been getting into them for weeks... must have known how good they are for you. And for a while we were left with stems and no leaves! But as you can see, it is recovering much better now with luscious leaves. I am confident we'll be able to harvest it as often as we do the spinach soon! Can't wait!

• 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!