primal cavewife

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 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.

• 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.

• 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!

I don't normally cook pork because it's not the kind of meat we often buy. But I saw this recipe and thought why not? And oh my God! It's SOOOOO GOOOOOOD!

Ingredients:
2 tbsp coconut oil
sea salt, pepper to taste
4- to 5- pound pork loin roast
1/4 cup desiccated coconut
6 carrots
a celery stalk
2 onions
3 1/2 cups chicken broth
2 cans of tomatoes
6 fresh thyme branches
6 garlic cloves, crushed
4 tbsp organic butter

• Heat coconut oil over medium heat in a large frying pan.
• Sprinkle salt and pepper all over the roast and then roll the roast in the coconut.
• Sear the roast in the frying pan for 4 minutes on each side.
• While the roast is searing, chop the veges into large pieces.
• Remove the roast from the pan, add all the veges and cook in the drippings from the roast until the onions become tender.
• Add the stock, canned tomatoes, thyme branches, garlic and pepper.
• Stir well and bring to boil.
• Place the roast in a slow cooker and Pour the vege mix over the roast. Cook on high for 4 hours and then on low for another hour.
• After the roast is done, remove the roast from the vege mix.
• Remove the thyme and pour half of the vege mix into a food processor or a blender. Add the butter and blend until smooth.
• Place the sliced meat on a plate, top with the remaining cooked veges and pour the blended sauce all over it.