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.

• 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.
 

• Grind the mustard seeds.
• Cut slits in the lamb at 3cm apart and stuff garlic, rosemary and ground mustard seeds in the slits. Salt and pepper the lamb.
• Place more rosemary sprigs on top and under the lamb.
• Chop up the sweet potato and broccoli and place them around the lamb.
• Cook at 180C in the oven. Cook for 15 minutes for every 500g and add another 30 minutes. Set aside for 10 minutes before serve.
• Flip the vegetables every once in a while to cover them with the lamb juices/oil so that they don't get dry and will get tasty with the lamb flavour!

There are many ways to make sweet potato chips. You can fry them in coconut oil, bake them in the oven or dehydrate them. Since we have recently acquired a dehydrator, I decided to dry my own sweet potato chips.

Warning: The jar was full to the brim at 9am. By 5pm, the jar was empty.

Ingredients:
1 medium sweet potato
coconut oil
salt

• Slice the sweet potato as thinly as possible with a sharp knife. Soak them in cold water for an hour, changing the water after 30 minutes.
• Dry the sweet potato and coat the slices lightly with coconut oil.
• Place them on the racks in one layer and sprinkle salt over them.
• Dehydrate for 12 hours at 70C, rotating the trays every couple hours to ensure that they dry evenly.

We did turn it down to 30C before we went to bed in case the chips burnt.

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!

• Chop the cauliflower in pieces and wrap with foil.
• Bake in the oven at 180C for an hour to an hour and a half or until it is soft.
• Place the cauliflower pieces in a blender and add milk, salt and pepper and blend.