Recipe: Immune Booster Lollies

I have experienced some crazy unusual sickness and injury over the last few months. I’m baffled as to why this is so I’m going to try to work it out, and definitely boost my immunity back up so it ends and so I feel well again.

Clint and I eat 90% Paleo, get lots of nature time and I get “nakey bakey” most days (a new name for naked sun time my friend recently came up with. Love it!), so maybe some stress is the underlying cause? Well, whatever it is I know my eating could be improved a little, especially while my immune system is obviously weak.

One of the most popular natural health tonics today is raw juice. We, though, are not fans of regular juicing. Ooh, controversial…! The reason? There are two main ones: 1. Humans need to chew their food most of the time; our stomach enzymes that digest our food need to wake up to be ready for the food to arrive and that happens in the mouth when we salivate and CHEW! 2. Juicing removes a large portion of the essential fiber in the foods blended up. That’s wasteful and not healthy.

But some of the foods that go into making up ‘health tonic’ or ‘superfood’ juices can be pretty darn healing, so why not utilise them in a way the body can better use?

That’s why I decided to make some Immune Booster Lollies! Or “Gummies” if you wanna get technical 😉

These are really easy to make (as are most pure gelatin recipes), can easily be changed to suit tastes and allergies, and are easy to grab from the fridge during the day to get some goodness into the body.

Want to know how to make them yourself? Well alrighty, here you go!

IMMUNE BOOSTER LOLLIES

What you’ll need:

1 cup filtered/spring water

1 cup mixture of diced raw beetroot, carrot, green apple (peeled or not), fresh ginger (the beetroot taste can be overpowering so use less of this if you prefer)

6 tbsp pure beef gelatin powder (grab some from Gelatin Australia here).

Tips: Use half as much gelatin if you’re wanting to make jelly cups instead of lollies.

Tips: Add another tbsp gelatin for really firm lollies, especially if using molds. Use half as much if you’re wanting to make jelly cups instead of lollies.

Optional: Stevia powder or raw honey to your liking, to sweeten if needed.

Do this:

  1. Pour water into a small-medium saucepan, stove turned off, and gently sprinkle the gelatin powder evenly over the surface of the water.
  2. Once all the gelatin is on and appears translucent (this is called “blooming”) you can turn the stove to a medium heat to gently warm the liquid up. Use a whisk to stir as it heats up.
  3. Once all gelatin granules have dissolved pour half the liquid into a blender jug along with the diced fruit, veg and ginger. Blend on high until you have a fine mixture with as few chunks and lumps as possible. If using a sweetener, add it to the blender to combine.
  4. Pour the remaining gelatin liquid in and stir to combine. The more gelatin you blend with food the frothier the mixture becomes and ends up setting with a thick layer of froth. I prefer the texture of a bit of froth, not too much. For almost no froth blend the foods with just enough pure water needed then gently stir the gelatin liquid in. Possibly add a smidge more gelatin to the saucepan if you go with this method.
  5. Once the mixture is blended to your liking you can pour straight into silicon molds or into a square/rectangle container to create a gummy ‘block’ to slice up once set.   Tip: if you’d prefer less texture from the food ‘bits’ then simply strain some of the liquid through a fine sieve but keep in mind that’s where a lot of the nutrients and fiber are.
  6. Place in the fridge for a few hours to set firm. Remove from molds and store in an airtight bag or container in the fridge, or slice up the block into small squares.

Grab some to munch on during the day and enjoy the pure whole food healing goodness! Include some in the kids or your own lunchbox (as long as it stays cool), take on road trips, include them at parties.

Remember, these are versatile. Add or remove ingredients listed for others you’d prefer. Pretty much all of my recipes are versatile so you can adapt to your own tastes and needs!

If ALL of my gelatin recipes and all the techniques you’ll ever need to become a gelatin pro, grab my e-book here.

Let me know how you go with this recipe and happy healing 🙂

Aimee x

Recipe: Paleo Turkish Delight

Have you switched over to Paleo or generally cleaner eating and are missing certain ‘junk’ foods you used to eat regularly? Say, some particular chocolate bars? I sometimes do.

One of my old favourites was the Fry’s Turkish Delight! Or really good, authentic Turkish Delight pieces I’d find occasionally at cafe’s and foodie festivals/markets coated in sugar powder. <drool>

And would you agree a lot of Paleo/healthy swaps just don’t taste as good as the original version? I find it a lot; with breads and cakes, candy, all types of foods – often the taste or texture is off slightly, or even no where near. It’s not the end of the world of course, but it would be nice to get closer to the original version of some fave foods and memories.

Well.. I’m happy to announce my healthier version of Turkish Delight certainly comes very close to the Fry’s version I used to enjoy so much! Yay!

I’m giving you my recipe so you too can enjoy this yumminess, with both the way of coating it in chocolate (Paleo, or close to it, depending on what chocolate you use) like the Fry’s product, or in arrowroot (definitely Paleo) to replace the powdered sugar. Let me know what you think!

turkish delight choc

TURKISH DELIGHT

For the actual lolly you’ll need:

2 cups pomegranite juice (try to find one that’s organic or at least pure with nothing added)

2 tsbp rose water (check Asian stores and health food stores for this)

Raw honey to sweeten (quantity is up to you, with there being pomegranite juice in this recipe you may find you don’t wish to include honey at all)

4 tbsp pure grass-fed beef gelatin powder (grab some here)

The method:

  1. Pour pomegranite juice into a saucepan on the stove withOUT turning the heat on
  2. Gently sprinkle the gelatin powder over the surface of the juice, evenly
  3. Let it sit for a couple of minutes so the gelatin granules absorb the liquid and soften, or “bloom”
  4. Once softened turn the stove on to medium-high heat and use a whisk to stir until granules of gelatin have completely dissolved
  5. Turn the heat off but while the liquid is still hot add honey if you’re using it, and rose water then stir to combine
  6. Pour into a square or rectangle container, oven tray etc, something that’s flat and doesn’t have grooves or funny edges, so you can later on cut the set slice into squares or cubes. Or transfer liquid to a jug then pour into moulds. I used a long oven bread tin for mine which is non-stick and has flat sides and bottom, making it perfect for this type of recipe
  7. Set in the fridge for a few hours until the mixture feels firm to touch
  8. Gently remove from the mould/tray/container by pressing around the entire edge with your finger to seperate from the side of the container then turn upside down, hold close to your kitchen bench or chopping board then you should see the ‘jelly slice’ start to come out of the container. Watch it closely and guide it out as needed so it doesn’t break
  9. Use a flat blade knife to cut to size (even-sized squares for example)

Now you have a basic Paleo Turkish Delight! Have a taste, do you get that nice, familar hit of rose water? It’s so good!

 

Here’s how you can create either a choc coated or powder coated version… 

Chocolate Coated

You’ll need:

1 block plain paleo/primal/healthy-as-possible chocolate (I used the new Coles brand 70% dark chocolate because it’s dairy and soy-free) melted

OR

Make your own chocolate using cacao butter, organic cocoa powder, raw honey to sweeten, pure vanilla and melted coconut oil

Method:

  1. Let the chocolate mixture cool in a large container (large enough to get your hand into easily with some room to move around) but not to the point it’s becoming lumpy or re-setting then gently place Turkish Delight piece into the container to coat thinly with chocolate
  2. Place each piece onto a sheet of baking paper that’s on a chilled board or flat plate of some kind that’s been in the fridge or freezer. This will help the underside of each piece set quicker and prevent you losing more chocolate coating than necessary on the baking paper!
  3. Store in an air-tight container in the fridge (if it lasts that long!!)

This version may not be technically “Paleo” depending on the chocolate you use. Cane sugar isn’t classed as Paleo but I personally don’t mind consuming it occassionally. I’d rather use a chocolate that had coconut sugar though.

 

Powder Coated

turkish delight powder

You’ll need:

1/2 – 3/4 cup arrowroot powder

Optional: 1 tsp pure vanilla powder

Method:

  1. Sprinkle half the arrowoot on a board or late plate
  2. Gently place each piece of Turkish Delight on the board/plate then turn over. Use your fingers held out together and flat to pat each side to remove excess arrowroot leaving you with an even coating on each side. I find if you don’t try to pat the excess away and you coat each surface the taste overpowers the actual gummy; a thin layer on the top and bottom seems to be plenty
  3. Store in an air-tight container in the fridge but keep in mind the moisture may absorb into the arrowroot, reducing it’s powdery-ness.

Now you have a version of Turkish Delight similar to that found in cafes and at markets with that classic and famililar powder coating!

You can probably store either in a container in the pantry, but keep in mind there is BEEF in there, it may not last long outside of the fridge before going ‘off’.

I hope you enjoy whichever version you make! Let me know how you go and what you think!

Oh and before I go, my message is never “you should eat strict Paleo all the time” because I certainly don’t! I believe we each need to find a happy balance with what we eat and how we live. So if you feel like having the ‘junk’ version of Turkish Delight.. then do it! Own it and enjoy it.

However, for those times you feel like a healthy option then now you have one 🙂

That’s all the wisdom I have for you for today..!

Aimee x

 

5 Things I’m Grateful for Today:

  1. gelatin and how it helps me heal
  2. getting sun today for over 30mins
  3. a good catchup with Chris this morning
  4. Eric Church songs
  5. Spotting whales yesterday

Recipe: a Paleo dairy-free and nut-free cheese alternative

There are stacks of dairy-free ‘cheese’ recipes online and in books now. Some taste good and some taste nothing like cheese of course. Some are easy to make, some are really hard work.  Plus, most are made using nuts and not everyone can tolerate nuts well. Like me!

Most of my recipes are derived from a desire to create Paleo-friendly nut-free dishes for those who are allergic, don’t feel good eating many nuts, or just want nut-free alternatives. Especially important for school lunchboxes!

Last year I was introduced to an amazing dairy-free nut-free melting cheese recipe thanks to the legendary Aussie Paleo Chef (as known on Facebook, but just ‘Dan’ to us!) which goes brilliantly in Paleo burgers, in lasagne and on my chicken parmie recipe (in my soon-to-come Banana Flour e-book!!) and one of my fave recipes to teach people at private cooking workshops, always crediting back to the man himself of course!

If you’d like to grab his melting cheese recipe just download the Paleo Kitchen Creations e-book and enjoy the deliciousness!

So since learning that recipe, using it a lot and loving it.. I wanted to create a cheese that didn’t work only melted and could be spread onto crackers like regular animal milk-based cheese. One day I got creative in the kitchen and came up with a winner, using similar ingredients to Dan’s recipe, but slightly different. Of course though, me being me and not always organised in the kitchen, I didn’t write down the recipe as I went and couldn’t then remember the ingredients or method afterwards therefore I couldn’t replicate it so I could give it to you guys! Oh believe me, I tried! And failed… many times.

I’d almost given up but decided recently to have another crack.. and whad’ya know.. success!

I’ve finally created a spreadable cheese alternative recipe! I’ll be honest though, it doesn’t taste like real cheese, no cheese substitutes do. But, it’s a really healthy alternative and something interesting to include at dinner parties, as a snack, whenever you’d usually use cheese really.

Since it isn’t cheese and doesn’t taste exactly like cheese, let’s not call it “cheese”. Because that’s a fib after all! Instead, how ’bout we call it.. Cheezy Paleo Spread as it does have a likeness to cheese but it’s not the same as it, and that’s kinda cheezy I think! 😉

Cheezy Paleo Spread image

Ingredients you’ll need:

1/2 cup organic desiccated coconut

1/2 cup arrowroot flour

1 tbsp grass-fed pure beef gelatin powder (grab some via our affiliate link here)

2 tbsp spring/filtered water

1/2-1 tsp turmeric powder – depending on how yellow you want your cheez

1 tbsp apple cider vinegar

1 tbsp Niulife creamed coconut (not coconut cream/milk, but dried coconut processed to become ‘creamy’)

Himalayan salt to taste

 

Kitchen bits you’ll need:

Good blender (high speed, bullet, or glass with decent power)

Whisk

Measuring spoons and cups

Round or square/rectangle container lined with baking paper or plastic wrap. Plastic wrap will probably allow for creases to appear around the edges of the cheez but that’s not necessarily a bad thing!

 

Steps to follow:

  1. In a small saucepan add 1 tbsp water and gently sprinkle gelatin powder evenly over the surface. Do not turn the stove on until the gelatin powder has absorbed some of the water and has ‘bloomed’.
  2. Turn heat to medium and whisk the liquid so all gelatin granules have dissolved. Remove from the heat and set aside
  3. Add to the blender add all remaining ingredients then drizzle the gelatin water on top
  4. Place the lid on the blender and blitz on high to break down the desiccated coconut and combine everything well. You can blitz until you reach a very smooth consistency or stop before it reaches that if you prefer the texture of some of the coconut remaining
  5. As you’re blending feel free to add a smidge more water (as in 1 tsp at a time) in case the mixture is too thick and isn’t combining properly. This can depend on your blender. Basically, you’re after a well combined and thick mixture with no lumps of creamed coconut or arrowroot remaining
  6. Once it’s to your liking use a silicon spatula or food processor scraper (food processor scrapers seem to work perfectly for getting around all the grooves in blenders!) to remove the mixture and transfer to the lined container
  7. Gently tap the base of the container on a steady surface like a chopping board to help the mixture spread to the corners and settle evenly
  8. Place in the fridge for a couple of hours to set
  9. When it’s time to serve, take it out of the fridge, grab the plastic or paper to remove it all from the container then remove the paper/plastic so you’re left with a big chunk of yellow cheez
  10. Serve on a platter with crackers spread out around, or cut to smaller sizes if you wish. Keep in mind on a really hot day outside the cheez may melt because of the coconut oil and gelatin but it will take a while to melt completely. Use a butter knife to spread onto crackers or slide carrot sticks into it. Easy!
  11. Store in the fridge in an air-tight container or wrapped in plastic. It contains gelatin which is an animal product so it will spoil after a few days as with any animal product. The apple cider vinegar will help preserve it to an extent but if the smell or colour changes please discard it.

Enjoy!

The recipe for the Rosemary Crackers (in the image) will be in my Banana Flour e-book, so be sure to keep an eye out for that.. launching in February 2016, yay!

Cheezy Paleo Spread image (1)

I hope you enjoy creating and eating this recipe, please do let me know what you think!

 

Here are some answers to some questions I may get after sharing this recipe:

  • Why not use nutritional yeast? I have experimented with it many times and every time it leaves my stomach very bloated and gassy the next day. From what I’ve read about it, it’s so processed and unnatural in its useable state that it easily messes with digestion. And don’t we mostly go Paleo to improve gut health?! Feel free to use it if you can tolerate it well but remember it could have inflammatory effects. It would replace turmeric for the yellow effect but turmeric is so healthy!
  • Why use gelatin? Pure gelatin is so healing (so it’s actually good for digestion!) and helps create the texture of this cheez
  • Could I use other types of dried coconut? Yes but the larger the pieces the longer they’ll take to break down enough in the blender.

Let me know if you have any questions to add!

Thanks,

Aimee xx

 

5 Things I’m Grateful For:

  1. Our long weekend away in NSW going to a family wedding, seeing new places and staying with amazing friends
  2. The sun out today so I can get some Vitamin D!
  3. Healthy recipe creating
  4. All Dan’s wonderful advice and inspiration
  5. You guys reading our blogs!

Recipes: Jelly + Jaffa Panna Cotta

The Sunshine Coast Real Food Festival on the weekend was fantastic! We were thrilled to be a stallholder and even more so that I was invited to do a Gelatin Cooking Demo as well. What an opportunity!

Yesterday I showed a group of about 40 people how to make Orange Juice Jelly, and Jaffa Panna Cotta – 2 of my favourite gelatin dishes.

aimee demo 1

Not only are they healing and nourishing for the body, but also easy and affordable to make  and delicious! What could be better?!

I promised the attendees I’d provide the recipes for these, so here they are…

JUICE JELLY

Fruit jelly in the glass bowl toped with fresh fruit.

You’ll Need:

2 cups organic juice (pulp-free, or not if you want fruit/seed texture)

1-2 tbsp pure beef gelatin powder (depending on how wobbly or firm you want it)

Optional: raw honey or other healthy liquid sweetener (I love Hello Honey Australia honey, it’s beautiful!)

Do this:

1.  Pour juice into a medium-large saucepan sitting on the stove, but without turning the stove on

2. GENTLY and SLOWLY sprinkle gelatin powder, from the tablespoon, evenly over the surface of the juice

3. Let it soften for a couple of minutes until gelatin becomes translucent from absorbing the liquid. This process is called ‘blooming’. The thicker the liquid being used, the more of a ‘brainy’ effect will occur!

blooming

4. Once all the gelatin seems to have softened turn the stove to a medium-high heat and grab a whisk or fork ready to stir and finish dissolving the gelatin granules as the liquid heats up

5. The gelatin won’t take long at all to finish dissolving. Once it has, remove saucepan from the heat and either pour through a strainer if you think you ended up with some clumps of gelatin, or straight into a container. If making jelly cups for a party, pour into those. If just making a batch of jelly to take serving sizes from later, pour into a large container (glass is  best)

6. Place in the fridge to set over a few hours. The smaller the container/s, the quicker the setting process will take, and it’ll depend on how cold your fridge is also.

7. If making jelly cups, pretty-them-up a bit by adding grated or diced fresh fruit and/or a dollop of pure Ayam coconut cream to the top as a garnish and for added flavour and texture

Jelly cups are perfect for school and work lunchboxes and jelly in general is a terrific snack or with part of a main meal. I actually have banana jelly for brekkie every morning along with an egg yolk and some grass-fed lamb or beef mince.

To make fruit jelly simply bloom the 1-2 tbsp to 2 tbsp water (instead of the juice as per recipe above) in a saucepan. Follow blooming and dissolving process then pour into a blender with fruit (banana works great) and set in the fridge as you normally would. Easy! Banana jelly does go brown in the fridge but the soft fluffy texture and taste are not compromised.

To make lollies: simply use 2 cups of liquid to 4 tbsp gelatin powder!

JAFFA PANNA COTTA

IMG_20150308_172227

You’ll Need:

1 tsp – 1 tbsp pure beef gelatin powder (depending on how wobbly or firm you like your panna cotta)

400ml 100% pure coconut milk (or cream if you want a thicker, richer result. I use the Ayam brand)

2 tbsp pure organic cocoa powder

2-4 tbsp raw honey (depending on how sweet you want it) (I love Hello Honey Australia honey, it’s beautiful!)

Rind of 1 orange, keep some aside for garnish

½ tsp pure vanilla essence

Do this:

1. In a small or medium saucepan add 1 cup of coconut milk, orange rind, cocoa, honey and vanilla

2. Whisk to combine

3. Turn the heat off JUST BEFORE the mixture bubbles then leave there for the flavours to infuse

4. In a shallow container add the remaining coconut milk

5. Using a spoon to gently sprinkle the gelatin powder on top of the coconut milk, aim for an even layer completely covering the surface of the milk. This method is called ‘blooming’

6. Let the gelatin mixture rest for about 10 minutes. In this time the mixture on the stove would have infused

7. After 5-10 minutes, heat the mixture on the stove again being careful to not let it bubble, as with before

8. Remove it from the heat and whisk the gelatin mixture into the warmed mixture

9. Once it’s completely combined, pour through a strainer into a large container or individual serving containers then place in the fridge to set

10. It will take 2-3 hours to set depending on how cold your fridge is and size of panna cotta. Cups will take less time than one big container full.

11. Once it’s set, use a knife or spatula to scrape around the edges to make it easier to remove then turn the container/s upside down onto a serving plate until set panna cotta comes out. It has a jelly/pudding-like consistency so it should come out with no breakage if it’s set properly

Alternative you could serve it still in the containers

12. Garnish with remaining orange rind then serve!

There you go, 2 really healthy and easy sweet dishes for you to make and enjoy!

If you live on the Sunshine Coast feel free to grab some of the ingredients from our Primal Pantry catalogue – pretty much all are less than RRP and absolutely all are quality.

If you’d like to grab ALL of my gelatin recipes you can purchase the Sweet Goodness with Gelatin e-book, which contains everything I know about gelatin and all the sweet recipes you’ll ever need so you can make any recipe you come across online, and be creative with flavour combinations for the techniques you’ll learn.

1

The Paleo Kitchen Creations e-book Dan the Aussie Paleo Chef and I created together also has an amazing melting cheese recipe using gelatin and doesn’t contain any dairy or nuts. It’s incredible!

Aimee and Dan ebook 1

To learn to make loads of other healthy, easy and affordable paleo-friendly dishes book in for a private cooking workshop with me! They are always a lot of fun 🙂

Please let me know if you have any questions about gelatin or paleo living in general feel free to get in touch, I’d love to hear from you!

If you were at the demo yesterday.. thank you for coming and I hope you enjoyed it!

Aimee x

5 Things I’m Grateful For:

1.A fabulous weekend at the Real Food Festival

2.Educating people on the health benefits of gelatin

3.Primal Fitness Class on today, because I can’t wait to play!

4.Roast veggies because they’re just so easy and delicious

5.Forest play time

Hanging with some happy cattle, and a recipe for paleo slow cooked brisket

Healthy happy cattle make for happy healthy eaters of cattle!

Why? Think about it.. if animals are eating what they’re meant to be eating and are living a happy natural existence, people who eat them are receiving that health and happiness in some way because we’re eating what WE’RE meant to be eating!

Make sense?!

Clint and I are really passionate about connecting people to quality, ethical, sustainable, professional and genuine producers. This includes farmers who raise animals the way they’re meant to be raised.

In the time we’ve been hosting the Sunshine Coast Paleo/Primal/Real Food Meetup Group we’ve met some awesome paleo-friendly food and product producers. We’re probably not meant to have a favourite but we can’t help it, we do! lol

One of the nicest, most generous, educational and respectable producers we’ve come across is Farmer Susan of Eumundi Beef. She’s actually become a good friend of ours and we enjoy hanging out with her on the farm when we go there to collect our meat orders, often being treated to saying hello to new members of the clan such as brand new calves, new chickens and even a goose with a crooked neck who’s now part of their family! It’s a menagerie and we love it!

Farmer Susan raises a small herd of 100% grass-fed Murray / Angus cross cattle on her small sustainable property in Belli Park near Kenilworth. With a background in Biochemistry and having gone through major health challenges, she’s really passionate about raising healthy happy cattle to benefit her, her customers and the environment. She does it well too, her meat is delicious and her farm is a beautiful country oasis!

20150711_144653

Like us, Susan wants to help provide education to consumers. So she’s only too happy to host farm tours on her property, showing people around and teaching them all things healthy grass, soil and cattle.

20150711_150002

As with other grass-fed beef farmers we’ve met, Susan likes to think of herself more as a grass farmer than a cattle farmer! Isn’t that cool?!

In the hopes of connecting as many people as possible to as many good quality local food sources as possible we enjoy organising farm tour meetups. So a few weeks ago we held our second at the Eumundi Beef farm; a tour with Susan then a picnic afterwards. It was sensational!

We started by viewing the washing-machine-like biodynamic fertiliser producing machine, learning about what it does and seeing the healthy soil-textured final result.

20150711_144449

20150711_144643

20150711_144536

 

Next we walked to one particular paddock that contains incredibly healthy soil and learning about the different layers and how long it took Susan to dig through the top soil when she first started her grass-fed farming adventure 5 years earlier. She said it took all day to dig through just that top layer! With her continual hard work and persistence it’s now the right depth and is working well for the sake of the pasture and the animals.

20150711_150202

 

Then we were treated to feeding and patting the famous Eumundi Beef cattle themselves! The kids and adults alike always enjoy this part because it’s terrific to witness cattle looking so healthy and nourishing, munching away on the healthiest pasture possible, and to get up close with them, there’s really no better way to ‘meet your meat’.

And this time… there were a few cute fluffy little calves to see! Bonus!

20150711_151931

20150711_151836

20150711_151409

20150711_151349

20150711_151345

20150711_151939

 

Susan showed us around the different paddocks all at different stages of growth. She told us about the various plant species growing, which of those are pests and even explained to us the different lengths of grass which matters because cattle need to be put on pasture growing at a specific height. It was so fascinating!

20150711_153745

On the way back to the homestead we met the local chickens and guinea fowl, including a breed of heritage chooks being raised for meat.

20150711_154607

 

20150711_154635

20150711_155519

.. which, while we were all away, may have gotten into some of the biscuits left on the picnic table…! Sneaky little things! We suspect these few were the culprits…

20150711_141135

Susan also had a group from Slow Food Noosa visiting for the tour, which was great to see. They had their own gathering after on the homestead deck, while our group picnicked under the gazebo enjoying lots of paleo tucker brought by our members, and stunning views of the property.

RM2_3410

RM2_3396

RM2_3395

RM2_3391

 

All of our meetup members brought delicious paleo-friendly foods to share around and we provided honeycomb and gelatin lollies, plus a slow cooked cut of Eumundi Beef brisket which was loved by all! I’d only ever slow cooked brisket once before and not with the flavouring I wanted to use for the meetup, so it was a total experiment and I’m stoked it was hugely successful! (see recipe below)

RM2_3406

 

After the food was all gobbled up, Clint helped the kids burn off any excess energy left after the walk around the farm by playing some games on the open grassed area near the house. What prettier playground could they have asked for?!

RM2_3416

There’s not a whole lot to be unhappy about when you’re out in the country, on a beautiful farm, surrounded by lovely people, eating great food, and watching the sun setting behind the gum trees. Bliss!

What a way to end a fantastic day!

RM2_3423

 

Oh and we can’t forget the produce! Before we headed home a few of us grabbed some meat and bones. There’s not always a lot of stock available because it’s a small sustainable farm, but we grabbed what we could!

On certain packs, too, Susan includes a tag containing the heritage details on the beast you’re buying which is exceptionally cool. We love this and it’s just another aspect of such a respectable and ethical small local business.. the kind of business that should be promoted and supported.

farm2

So another successful farm tour meetup is done and dusted. We’re looking forward to organising another Bone Broth cooking workshop at the farm in the coming months, and to the next farm tour meetup next year sometime. Until then, be sure to get on Facebook and show your support to Susan and what she does by Liking her page, inviting your friends to Like it and maybe even check out her products sometime, either at the Farm Gate on Friday afternoons or at the Peregian Beach Markets. You won’t be disappointed!

Thanks to all our members who came along, we appreciate the support you show for our group and what we’re trying to do for the community. We love catching up with familiar faces and making new friends and we love hearing how much everyone enjoyed the event!

A big thanks also to friend and member Ross McNeil of Ross McNeil Photography who captured some of the above images on the day. And for bringing the yummiest cupcakes ever!!

And last but not least.. thanks to Farmer Susan for having us, for all of your amazing knowledge and passion, and for donating that sensational piece of grass-fed brisket!

 

Now for the recipe…

 

Aimee’s Paleo Slow Cooked Brisket

1.5-2 kg grass-fed brisket

1/2 cup coconut amino sauce or coconut or ‘not soy’ sauce (I use Matakana because they don’t contain nightshades. Available here)

3 tbsp organic All Spice powder

Salt and pepper to taste

Ghee, coconut oil, or fat to fry in

 

1. Cut the brisket into chunks small enough to place in the slow cooker but not too small. They should just fit width and length ways

2. Heat a large fry pan and add cooking fat

3. Place a chunk of brisket at a time on the pan and brown the edges. This seals in the juices and helps add flavour later

4. Once all brisket is browned, place in the slow cooker and pour over the All Spice and sauce. Ensure all surfaces of the meat are coated with the sauce mixture then place the lid on

5. Cook on low for around 12-15 hours so the meat becomes as tender as possible before eventually turning to mush

6. Remove from the slow cooker and allow to rest on a plate or board for 15-20 mins. Slice as desired and serve

7. Store leftovers in an air-tight container in the fridge. But really, there’s not likely to be leftovers! 😉

 

ENJOY!!

Aimee

 

5 Things I’m Grateful For:

1. Farm tours and picnics at Eumundi Beef!

2. Delicious grass-fed beef from Susan’s farm

3. Pretty sunsets

4. All the lovely people I meet at these gatherings

5. Paleo chocolate cupcakes… <drool>

 

 

Our paleo Moree adventure!

When our good friends Tony and Carrie from Three Apples Organics in Moree, NSW invited us to visit and do some paleo workshops, the first thing we said was.. “Yes!” then we said… “Road trip!!”!

 

In 2014 Steve, Sarah and Brett, hosts of That Paleo Show (only the coolest radio show ever!), brought to QLD a magical event called Cave Camp that, among other things, helped form new connections and friendships within the paleo community. We were lucky enough to be there and made some amazing friendships. One person we met there and stayed in touch with was Tony Casey, owner of a little organic store in a little country town in NSW.

 

Skip ahead 7 months and we’re driving down to that little country town to do a series of Paleo Lifestyle workshops with that little organic store and it’s fantastic owners!

 

Our adventure began on Wednesday 13 May when we left the Sunny Coast and stayed with family overnight in Brissie (to save some time on the overall drive down) then headed off for the main leg of the trip early on the Thursday morning. And boy were we excited!

Excited

See? Excited!

Clint and I both love the country so we knew we were going to enjoy a few hours driving through countryside we hadn’t seen before. Once we’d passed Toowoomba and headed south-west were all of a sudden in cotton and grain country. Kind of ironic that we promote minimal grain consumption for humans and animals and we’re driving past a heap of grain farms lol

 

Once we crossed the QLD/NSW border we noticed a distinct change in scenery and wildlife. We even spotted some emu and wild boar on the way! And as we edged closer to Moree we were treated to beautiful bright yellow wattle trees lining the roadside, giving a burst of colour to some often plain views.

 

We arrived in Moree at the very end of the day and pulled up out the front of the Three Apples Organic store on the corner of an intersection in an old Hotel building – which was a bit of a contrast actually!

20150516_104119

 

We quickly settled into our motel, which was just across the road of Tony and Carrie’s home, we had a nice dinner at their place and got an early night to be ready for the first day of workshop fun set for Friday!

20150515_085643

Inside the famous Three Apples Organics store!

First up… Clint took a group of 16 energetic pre-schoolers for a 1 hour Primal Play session. He was just as knackered at the end as the kids were! They spent the time running around, playing Chasey, balancing, crawling, mimicking animals, stalking, sneaking, rolling, jumping, and laughing.. lots of laughing!

20150515_113638

20150515_113606

20150515_112332

20150515_111129

20150515_110626

 

It was great to see some of the mum’s join in as well. Especially because the movement and activities Clint did aren’t just for kids, they’re for all ages. The only difference being as we move out of childhood, through our teens and into adulthood, most of us lose the ability to move properly. It’s not that we’re meant to stop playing and moving naturally because we reach a certain age. It’s just that the way we tend to live in this day and age, that’s what ends up happening. So when adults attempt to jump, crawl, balance etc they usually find it difficult. One of Clint’s goals is to educate kids AND adults about the benefits and necessity of moving this way and having fun doing so, throughout our entire lives, not just through the early years. So to see some adults joining in, getting a great workout and having heaps of fun was terrific!

 

After the fun that was the pre-school workshop, we had some lunch at the motel and ducked off to a park (and boy there are a lot of parks to choose from in Moree, it’s great!) to do some natural movement ourselves and Clint set up the slackline.

20150515_145152

That afternoon Clint had another workshop to do, this time with a group of primary school kids. It was only a small group but all the kids seemed to have a lot of fun and the parents sounded impressed with the activities and games.

 

The age of that group meant Clint could incorporate more ‘mindful’ movements into the mix such as ‘Stalking your Pray’ which involves one person (usually Clint) standing with eyes closed, facing one direction, with the kids crawling up towards him from behind, trying to be as quiet as possible. The person standing needs to listen carefully and turn to point to where they hear a noise and try and end up pointing at someone crawling. The kids crawling need to think about their movement, the noises they’re making, which direction they’re coming from and the speed they move at. It’s got the usual benefits of crawling but with more mindfulness and thinking.

20150515_163618

‘Stalking your Pray’

 

 

20150515_163223

‘Chasey’ always a hit!

20150515_163206

‘Lifeguard Sprint’ where the kids lie face down in one direction then at “GO” they jump up , turn and sprint to an object in the opposite direction. Definitely a thinking game and great for getting the heart rate up

20150515_162727

Hands on shoulders and pushing is great for all over strength

20150515_162339

‘Hip Tiggy’ is always a favourite, it gets the heart rate up and the giggles on!

20150515_161411

‘Over and Under’ teaches coordination, team work and is good for general strengthening

20150515_161011

Inverted Crawling mostly strengthens the arms, shoulders, wrists and quads

They’re images of just a few of the games and movements the kids did in that session. We’re pretty sure they would have all slept very well that night! And well done to the two mum’s who joined in some of the time, we hope you slept well too!

 

Day 1 of workshops isn’t over yet! I had my ‘Sweet & Tasty Treats’ Paleo Cooking Demo to host yet! BIG day!

10

Does that photo look a little dark to you? That’s because it was taken during a blackout!! Yes, we actually had a power outage in the store during my evening workshop!! Apparently a powerline at the local tennis centre fell onto a parked car, causing some of the CBD to be without electricity for some time. Luckily for us not all the shops were power-less, so quick-thinking Tony took a food processor full of Banana Bread ingredients to a friends’ nearby shop with power, gave it a blitz, brought it back over and put it in the still-hot oven. It wasn’t ready that night but it was in the morning so all the guests could come back and grab their piece!

The Chocolate Brownies that were already in the oven cooked almost enough during the workshop. They were still a little gooey on the inside, but for brownies.. that’s totally fine and often preferred by fudgy brownie lovers anyway!

The other tasters – Jelly Cups and Apricot Bites – were already set in the fridge and ready to go so they were devoured on the night. And before long the power was back on and we could finish the workshop off. A big thanks to everyone who lent their phone torches so we could get through the darkness without injury! lol

 

After a big day of workshops we were looking forward to a relaxing dinner again over at Tony and Carrie’s place. Their hospitality throughout the entire weekend was absolutely amazing and we had some great conversations with them and their gorgeous kids. They definitely took their ‘friend’ status to the new level of ‘family’ pretty quickly while we were there!

 

We’d had perfect blue sky weather since we arrived and Saturday was no exception! First thing Saturday morning we headed to the local soccer fields to watch Xan play soccer before our final 2 workshops on that day; Clint took a group of adults through a Natural Movement and Play session which included a bit of a chat about the Paleo Lifestyle. Some attendees were already quite familiar with paleo in terms of food but not so much the movement aspect, which we find common when we meet people.

 

‘Crawling’ is an essential foundation movement for any age

20150516_121549

Once hands and knees feels easy, switch to hands and feet. MUCH more challenging and works even more muscles including the abs

20150516_122056

Women especially like ‘Inverted Crawling’ for those ‘tuckshop lady arms’! It’s also great for getting down steep hills with ease and speed

 

20150516_123144

‘Hip Tiggy’ get the kids laughing and adults alike. Never has one person not at least smiled when doing this activity in a workshop!

 

20150516_123340

Clint and Tony demonstrating the pushing movement and giving tips on how to find your strengths against your partner

20150516_124010

Slowing things down with some ‘Timing and Tension’

20150516_124339

‘Broad Jumps’ not only strengthens the legs and abs but is a great cardio boost

20150516_130106

Little Annabel joined the adults for a game of ‘Chasey’

20150516_130113

The ladies really got into the game!

 

As you can see from the images, the ‘big kids’ sure got into the games and movements Clint introduced them to! And hopefully they’ve since been doing a few of them in their regular workouts and are finding joy in moving.
Ok so that’s all the play for the trip.. but not all the fun! One more workshop left!

 

My ‘Everyday Savoury Dishes’ workshop at the store was still to come…

2015-05-17 14.44.38

 

 

2015-05-17 14.43.21

Bacon, egg and melting cheese crepes.. mmmm!

 

I demo’d some of my favourite meals including Brekkie Crepes with Melting Cheese, Spaghetti Bolognese and Cauli Oregano Mash with Lemon Thyme Patties. They were a hit with the crowd… phew!!

 

It was a great 2 hour workshop, and a fabulous way to end the 2 days of Paleo Lifestyle events. Made even better by this gorgeous sunset we saw as we left the shop that evening…

2015-05-17 15.47.59

 

 

So the workshops were over, we had one more night left in town, what were we going to get up to before we headed home? A dip in the ARTESIAN POOL of course!! The main attraction to Moree is the artesian baths, and lucky for us they were right across from our motel, so we headed home, got changed and met The Casey crew over there for what was definitely one of our highlights of the trip. We could have stayed in the soothing warm water all night but we definitely would’ve come out shrivled prunes!

2015-05-17 15.46.16

The air feels just a tad cooler when you step out of the hot water… ok lie… it’s freezing!!

 

20150516_184306

What was in that water anyway?!

There are 3 different outdoor pools, all different temp, and we tried out all of them! Playing games in the colder one and scaring everyone else out of the water (mwahahaha!) and sitting with our backs to the massaging jets in the hottest pool. It was heaven!

My legs and feet were really sore and achy after all the standing I’d done, but when I got out of the pool I felt so much better. It was amazing. If you ever get the chance to travel to Moree be sure to visit the Aquatic Centre.

 

Our last night didn’t end there.. we ended up staying at Tony and Carrie’s for a while, having dinner, eating raw cake, and watching funny cat videos that had is in hysterics. As you do, right?! We had such a blast and of course then a late night, so we didn’t head off as early as we’d planned to the next day… oops! But it was worth it 🙂

Before we drove off I had to get a photo of something that kept making us laugh …

20150517_110511

 

Every time we stepped outside we saw men and women, of seemingly Russian, or Ukranian, or something, descent all walking to and from the pool wearing robes and slippers. So many of them! It was so cute and so funny at the same time! It’s like ‘the thing’ people in Moree do, hilarious!

 

So after that we drove to Brisbane, tired but really happy. It was such a wonderful weekend; the new experiences we had, the lovely people we met, the positive feedback we received… we loved every minute of it and are so grateful for the opportunity. We love taking our knowledge, passion and enthusiasm for the Paleo Lifestyle to more people and we hope we can do so with many more road trips in the future. If you’d like us to come to you and do our thang, just let us know and we might just be able to make it happen!

 

A HUGE thank you to The Casey’s for their amazing hospitality while we were in Moree. And also a big thanks to Sarah, Steve and Brett of That Paleo Show for having organised Cave Camp QLD, inviting us along, and allowing us to meet such awesome people like Tony. Without that event none of this would have been possible!

 

Aimee x

 

5 Things I’m Grateful For:

1. Our trip to Moree and all the fun we had

2. Wonderful friends

3. Getting sun on the balcony today

4. Finally being over the virus I had all week

5. A really fun private cooking workshop yesterday

I’ve been at the DIY again! I’ve perfected my natural shampoo and conditioner recipe

A while ago I attempted a new ‘no poo’ recipe in the hopes of finding the right combination of ingredients to make my hair feel healthy, minus any nasty chemicals. Also I wanted something easy to make, easy to use and easy to keep. Who wouldn’t want that with DIY right?!

So I concocted an aloe/gelatin mixture (check out the blog post here) which I was semi happy with… that was until it went off and stunk out the fridge in just a few short days. Fail!

Turns out aloe vera doesn’t last too long in the fridge! So I had to re-think things…

I decided to have another go and, after having been using it to clean and condition my hair with over the last couple of months, I can honestly say I’ve found the recipe I’m totally happy with!

Introducing… my Hair Cleansing Tablets!

jelly 1

Actually I’ve just realised.. this is my 3rd attempt at a natural hair cleaner! I first tried a recipe I found online using coconut milk and aloe vera gel blended and frozen into ice cubes. It claimed to ‘balance pH’ and even though I gave it a good whack of time to see if it’d work, my hair just felt oily all the time. Not cool.

This is what that mixture looked like…

shampoo

 

Too dry. Too oily.      I want just rightAnd I think I’ve stumbled upon just that!!

<fist bump> !

 

What’s in them you ask? Not much really! Just a few simple and natural ingredients, with a just-as-simple method of creating them. Here’s the recipe, and yes there appears to be a lot of steps but really it’s a very simple method, I just wanted to explain it properly to you, so it looks like a lot of steps but it’s not really.

 

Bits and pieces to have handy:

Slow cooker or large cooking pot/saucepan

Whisk

Tablespoon

Knife

Small saucepan

Large measuring jug

Blender

Ice cube trays

 

Grab these:

A few large sprigs of fresh rosemary

Enough filtered/spring water to fill the slow cooker or cooking pot

Apple cider vinegar (qty will depend on how much water you end up with)

4 tbsp pure grass-fed gelatin powder

1/2 cup pure aloe vera gel scraped out of leaves, discard the green skin. If you can find pure bottled aloe gel, great, otherwise grow some or steal some out of someone’s garden..! 😉

 

 Do this:

1. Place rosemary and water in the slow cooker, or into a cooking pot

2. If it’s a slow cooker keep on Low temp all day or overnight. If using a pot simmer on Low temp on the stove for a few hours. This ultimately makes rosemary tea!

3. Once made, allow to cool then strain the liquid or just remove and discard of the rosemary leaves. Pour liquid into a large jug with measurements on the side

4. Pour 1 cup of the liquid into a small saucepan

5. Gently and slowly sprinkle the gelatin powder evenly over the whole surface of the water. DO NOT place on heat on stove yet!

6. Let the gelatin mix sit for 10 minutes. You’ll notice it contorts and looks really strange.. this is a gelatin softening method called ‘blooming’. It’s bloomin’ weird I think…!  That’s my version of a ‘dad joke’, I do apologise 🙂

blooming gelatin

7. Once the gelatin has all softened place the saucepan on medium heat on stove top and allow to heat up

8. Whisk until all the gelatin is dissolved. This won’t take long at all

9. Remove from the heat and allow to cool then add to the measuring jug with the rosemary liquid and whisk to combine it all together

10. In the blender add the aloe vera gel and about a cup or so of the rosemary/gelatin liquid. Blend well so there are no chunks of aloe gel remaining. Pour back into the measuring jug

11. Grab the apple cider vinegar and pour in ONE part of that to TEN parts of the rosemary gelatin liquid. That’s the general ratio when adding ACV to water to use for hair, 1 : 10

12. Pour the liquid into ice cube trays and place in the freezer. Once frozen you can pop them out and store in a container in the freezer… and you’re done!

 

Now you have rosemary, apple cider vinegar, aloe, gelatin cleansing hair tablets! A shampoo and conditioner in one! Woo!

jelly 2

 

Why this combination of ingredients?

Rosemary and ACV are great for conditioning, while the aloe is a fantastic and gentle cleaner, and the gelatin adds collagen for hair growth and strength. What a combo!!!

 

To use ’em:

Simply take 1-3 cubes out of the freezer in the morning if you’re washing your hair at night, or at night if you’re washing your hair the next morning, place in a small container of some kind. How many you use will depend on how much hair you have. Short hair and not much of it, use one. Medium hair and lots of it might need two. Long hair 2-3 should be fine

Let them thaw out, they’ll become jelly instead of ice so will hold their shape

In the shower, wet your hair, then carefully rub one jelly at a time through your hair, ensuring you massage into the scalp

Leave it in for a few minutes (if you prefer you can put it in your hair before you get into the shower, particularly if you have water restrictions where you live)

Rinse it all out with warm-hot water so all of the jelly comes out. You don’t want to find dried hard gelatin clumps in your hair later on in the day!!

Use these once or twice a week or as  needed. Easy!

 

** If you have allergies to any of the ingredients please do not use them. If you notice any adverse reactions at any time of using this recipe please stop using it and seek medical advice. You could always try a test of a small amount of the ingredients on your skin before making this mixture, especially if you’ve never used some of them topically before. Some people have allergic reactions to aloe and herbs in particular so always be cautious trying new natural mixtures on your skin **

 

I find this mixture cleans my hair really well (and I use oil as my ‘curly hair de-frizzer’ and it completely removes all traces of oil when I wash!) and leaves it feeling soft and shiny.  I use 2 tablets each time because I have medium-length hair and LOTS of it! I’d clean my hair about twice a week and that works for me. You might find you can clean your hair less often, or may need to more often in a week, everyone’s different.

So if you give this recipe a go, let me know what you think! Hope it works for you as well as it works for me 🙂

And YAY for no chemicals!

Enjoy guys!

Aimee

 

Today I’m grateful for:

1. Spring!

2. Fruit jelly for brekkie

3. Natural skincare and beauty recipes

4. Clint being in this month’s edition of Holistic Bliss magazine (check it out here on page 12)! So exciting!

5. Camping next weekend