This is the easiest, most delicious addition to any meal you can make! Melissa Joulwan’s blog – The Clothes Make The Girl is excellent, visit her page to watch her video on how to make this beautiful mayo.
1/4 cup and 1 cup (light, mild tasting olive oil not extra virgin)
2 tbs lemon juice @ room temperature
1/2 tsp salt
1/2 tsp dry mustard (mustard powder)
Leave the egg and lemon out of the fridge for 4 hours before making this recipe, this is an important step!
Place the egg and lemon juice in a blender or food processor. Let them sit together for 30-60 minutes. Add the mustard, salt and 1/4 cup of olive oil. Whirl until well mixed-about 20-30 seconds.
The next important step! While the blender is going, very slowly drizzle the skinniest amount of olive oil you can manage and still have movement in the oil. This takes about 3 minutes. Breathe, relax and drizzle slowly. Resist the temptation to dump the oil at the end, continue to slowly drizzle, your patience will be rewarded!
Did your mayo not quite work? No need to despair! It will still taste amazing and you can use it like a hollandaise or salad dressing!
Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.
Cook in batches in a little coconut or olive oil.
Serve with salad and kumara chips.
These muffins were delicious, moist and free of sugar, wheat and dairy! I got the main recipe from powerhungry.com/2013/05/paleo-almond-flour-muffins-master-recipe and just adapted it to suit! Below is the recipe I used:
- 2 1/2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/3 cup mashed banana (you can also use unsweetened pureed apple/pear)
- 3 tbs freshly squeezed juice from oranges (can also use 2 tbs orange and 1 tbs lemon)
- 2 tbs melted coconut oil or light, mild olive oil
- 1 tsp vanilla extract
- zest of 1 lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 cup chopped dates
- 1/4 cup grated carrot
- 1 handful of chopped pecans
Preheat oven to 180 degrees celcius. Brush muffin tins with olive oil (I used mini muffin tins). In a large bowl, whisk the dry ingredients (almond flour, baking soda, salt and spices). In a small bowl, whisk the wet ingredients (eggs, banana, orange juice, olive oil, vanilla exract and lemon zest). Add the wet to the dry and mix until blended. Finally add the dates, carrot and pecans and stir to combine. Divide the batter evenly among the cups. They will rise a little so don’t overfill. Bake 14-18 minutes until set at centre and golden brown at the edges. Move to a cooling rack and cool in tin for 30 minutes and remove.
These are great little snacks for lunches, my kids love them and they freeze really well so a big batch goes a long way!
A simple and quick deconstructed breakfast.
- Scotch fillet steak
- Black olives
- Salad greens
- Avocado oil
In a non-stick fry pan heat a little coconut oil, bring to a medium/high heat. Cut the steak into strips and place in the fry pan, cook 1 min each side. Serve with salad greens tossed in a little avocado oil, 2 tbs of black olives and a boiled egg. Quick, easy and tasty!
I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar! They were great, so I thought I should share the recipe. The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.
- 1 pear, cored, peeled, sliced thinly
- 1 apple, cored, peeled, sliced thinly
- small handful of sultanas
- large handful of frozen berries
- 1/2 tsp cinnamon
- tiny sprinkle of nutmeg
- 3 tbs threaded coconut
- 3 tbs creamed coconut (coconut butter or manna)
- 3 tbs almond flour
Preheat the oven to 180 degrees celcius. In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer. Sprinkle the coconut over the top layer. In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.