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

Advertisements

Real food + real people

We’re big fans of really nice local people making really great products, and the family behind the At One biz certainly are that!

Husband and wife team Andrew and Tara are the creators of Noosa-based company At One, making nutritious and tasty raw food bars that are actually unique and unlike any other health bars on the market.

Cos let’s face it, there’s an abundance of ‘healthy’ food bars on the market now right? Supermarkets and health food stores – even some service stations – are stacking their shelves with these, trying to appeal to the health and allergy-conscious consumers.

So what sets these products apart from the others?

We chat to Andrew and Tara to find out!

a&t

The lovely Andrew & Tara. Image sourced from My Entrapreneaur Magazine

US: Andrew and Tara, you create a variety of raw, vegan, paleo-friendly bars, what was the inspiration behind this kind of product line in particular?

A&T: Our range of At One bars were born while Andrew was running a 250km ultra-marathon across the Sahara Desert. It was then that Andrew discovered the shocking reality of the ingredients and additives used in regular nutrition bars.

Image sourced from ClaireKCreations

Andrew’s dessert adventure! Image sourced from ClaireKCreations

We envision a world where people are empowered to be their best through healthy lifestyle choices. We felt that the range of snack products available to the general public at that point was certainly not working towards our vision, so we committed to creating something better. We’re both fanatical about food and Tara’s love playing around with raw food and Paleo recipes. So we set about developing our completely natural range of snack bars with simple, clean and good for you ingredients. We’re proud of the fact that our bars are incredibly good for you, but just as important to us, is that they taste amazing!

So now you can have that decadent treat, without the added guilt!

Beautiful bars of goodness

Beautiful bars of goodness! Image sourced from Pozible

US: The bars we’ve tried are all jam-packed full of flavour, you must use awesome ingredients, where abouts do you source them from and is quality super important to you guys?
A&T: Flavour is number 1! We’re very particular about nutrition, and all our bars are paleo, vegan and gluten-free, but at the end of the day, if it doesn’t taste good, people won’t eat it. And we want everybody to understand that good food can taste great, it doesn’t have to be packed with sugar and added flavours!

 
As all our ingredients are raw and free from preservatives and because we don’t use any additives, the quality of our ingredients is paramount. We source them from Australia where we can, but many of our ingredients are best grown overseas, such as our raw cacao from Peru. This can cause supply issues at times, for example we’ve had to delay production in the past due to a global shortage of sulphur-free organic apricots.

 

Cacao Incaberry & Banana Pecan

Cacao Incaberry & Banana Pecan – YUM!

 

US: You’re in the process of making 2 new bars, can you tell us a bit about them and when they’ll be ready?
A&T: Yes we’ve been testing new flavours and we’re working towards a launch in November of our new cacao mint bar and coconut goji bar. We love our two existing flavours (cacao incaberry and banana pecan), and we think the two new ones will make for a great range. We’ve already had loads of incredible feedback from the public about the new flavours, its blown us away!

 
We’ve tweaked the recipes a little for the new flavours by decreasing the fruit content and increasing the nut content. This has resulted in a slight decrease in carbs and an increase in fats in the two new flavours, which we know is something that more and more people are looking for. Don’t get us wrong, our bars are not zero carb bars, its virtually impossible to achieve that in a bar without using highly refined and artificial ingredients. But we can guarantee that everything in our bars is minimally processed and completely natural.

 

US: You make such healthy snack bars for people to enjoy and benefit from, what ways do you both like to stay healthy in your own lives?
A&T: We love food and are always trying new things, but the key is always about good, quality, fresh ingredients. We grow a lot of them ourselves in our own veggie patch! Andrew is a keen ultra-marathon runner and loves nothing more than to go running around the national park trails near home. He’s also just getting into mountain biking.

 

Tara is into more gentle pursuits, walking the dog, riding with the kids. We’re both learning more about meditation at the moment and are giving pilates a go as well!

 

We’re continuing to develop our understanding of what overall health and well-being means. Life is a constant journey of learning!

Tara enjoys yoga at the beach

Tara enjoys yoga at the beach

US: At One seems to be going gangbusters, what are your goals for the biz moving forward and what advice would you have to others wanting to start a health food business themselves?
A&T: We’re working very hard on growing our business, we want to touch as many people as we can with our healthy snack products. Our vision is to empower people to be their best through healthy lifestyle choices, so we’ve got a lot of work ahead of us 🙂 We’re encouraged by the growing awareness of healthy food in society, but we’re only just scratching the surface.

Brainstorming on the balcony

Brainstorming on the balcony

For others wanting to start a health food business, or any business at all for that matter, question yourself as to how passionate you are about what you’re doing. When the going gets tough, which it will, a passion for what you do is what will keep you pushing.

In terms of food, farmers markets have given artisans a market for their products, which is fantastic and is part of the reason why we’re seeing lots of innovation at the moment. If you’re starting out in this situation, you just need to be realistic about what you want to achieve. We started this way, but we did it with a plan to use this as a way to launch our brand and to test the market for the types of products that people are seeking. Its now been almost a year since our last market, a lot of water has passed under the bridge, but it was a great way to start.

Andrew & Clint at the Real Food Festival

Andrew & Clint at the Real Food Festival

 

US: Thank you so much for taking the time to chat with us guys! Your story is so interesting and your passion for providing healthy, easy and affordable food for people is wonderful. We’re so excited to see what you do in the future!

 


 

 

If you’d like to get your hands on some of these scrumptious bars, or you want to find out more about the makers and their products, visit their website here.

We’re thrilled to announce we’ll have some of their bars in the Paleo Food Prize Pack at Aimee’s next cooking demo event ‘Paleo for Busy People on Saturday 7 November – so one lucky guest will be taking all these goodies home with them that day! Yay!

win

Eat well + play well!

Clint & Aimee

 

5 Things We’re Grateful For:

  1. Wonderful new friends like Andrew and Tara
  2. Sunny days and getting lots of Vitamin D
  3. Spending time in nature often
  4. Wrestling and play
  5. Kids classes and the fun had by all

Recipe: Paleo Apricot Bites

Paleo Apricot Bites Recipe – by Aimee

These babies are ALWAYS a hit at my cooking demo’s! Actually more than I ever expected them to be which is nice!

I first created them when I’d been looking for a date stuffing mixture recipe online. I came across one I  liked but I had to tweak it to suit the ingredients I had on hand. Once I’d made it and stuffed a heap of dates for the paleo picnic meetup the next day, I ended up with a lot of mixture remaining, so I decided to press it into silicon molds I had handy, placed ’em in the fridge for half an hour or so, and wah-lah, I had cute little apricot cups!! So I’ve stuck with that and shown people at my paleo cooking workshops, who’ve all absolutely loved them. Now I’m giving you the recipe so you too can make these incredibly easy and healthy little bites of deliciousness at home!

Paleo Apricot Bites

APRICOT BITES

Grab these:

1 cup organic dried apricots (sulphite-free and probably browny-black colour!)

1 cup raw cashews, soaked for 1 hr and strained

3-4 tbsp coconut oil

1 cup organic desiccated coconut (or shredded, or chips, whichever is cheapest, it doesn’t matter because it’s getting blended anyway)

Psst… if you live on the Sunny Coast you can grab most of those from the Primal Pantry!

Do this:

1. Place all ingredients into a food processor and blitz until it’s a fine sticky-but-sorta-crumbly mixture

mixing

2. Place spoonfuls into silicon cupcake molds, stuff a bit into dates, roll with your palms into log shapes, make balls, whatever you want to do, it’s totally up to you the shape you make these!

3. Leave in the fridge to firm up, for about 30 mins or so. The coconut oil will solidify making the mixture less oily to handle

Serve and enjoy!

silicone cups

Variation: make chocolate using cacao or cocoa butter double boiled, with pure organic cocoa powder and honey added. Drizzle on or around the apricot bites once they’ve been in the fridge then leave out for a few hours for the chocolate to set properly. Choc coated apricot bites!! Yes please!

cups 3

dates 1

Apricot bites are great for kids lunchboxes, taking on day trips or picnics (in a cooler bag), to work, as a side to brekkie or lunch.. they’re such handy little morsels. And they’re free from gluten, dairy, grains, additives, preservatives, refined sugars, soy. Yay!

Enjoy! And please let me know if you come up with any variations or ways to make this recipe even better, I’d love to hear 🙂

Aimee x

5 Things I’m Grateful For Today:

1. You guys reading our blogs!

2. Yummy healthy foods that nourish me

3. When the internet is working properly, that’s always nice!

4. Yesterday’s forest play at Buderim!

5. Country music (which I’m singing to right now, lol!)

A paleo engagement party is definitely do-able!

Clint and I had our engagement party in January this year after he proposed to me just before Christmas. The party was a picnic and games afternoon at the beautiful Maroochy Bushland Botanic Gardens. We had about 40 people join us for an afternoon of frisbee, slacklining, bocci and quoits. Plus, a whole lotta delicious and healthy foods made mostly by my mum and I, as well as some suitable food kindly provided by the in-laws.

I had so many compliments on how good the food tasted and many requests for recipes so I thought I’d better blog about it so all the recipes are in one place for everyone to use and enjoy! (By the way, this is a post from our old blog!

Most of the food was paleo/primal, it was all gluten-free and all yum!

Here’s a rundown on what we created…

 

Smoky Tomato Dipping Sauce

Smokey BBQ Sauce

Original recipe here

My variation: I tasted the mixture while following the recipe and noticed it still tasted like tomato paste even with the paprika and mustard powders added. So I added another 2 tsp paprika, plus 1 tsp turmeric powder. This made it not taste like tomato paste anymore and gave it more of a smokey BBQ taste.

Also, I decided to place the mixture in the blender and give it a whiz to make it really smooth instead of being full of onion and garlic bits.

The photo is the sauce with my brekkie of mince, eggs and fetta! I’d forgotten to take photos of food on the day of the party so if I had leftovers I took photos then!!

 

Chicken Liver Pate

Chicken Liver Pate

Original recipe here

My variation: I pretty much followed that recipe but I added olive oil instead of rendered chicken fat.

This pate is a winner with anyone who tries it who’s always enjoyed store-bought varieties. But this one is so much healthier!

 

Beetroot Tapenade

Beetroot tepenade
This was my own creation. It was meant to be a smooth and creamy roast beetroot and fetta dip but mum and I almost completely burned and shrivelled the beetroot while in the oven, so when I tried to blend it to a smooth consistency it just didn’t happen and ended up a little chunky. I thought people would hate it but this was the recipe I had the most requests for! Amazing!

Recipe:

1. Peel and chop 3-4 large beetroots
2. Bake in oven with a drizzle of coconut oil, on 180 for… well I don’t know how long because mine was in a tad too long. Maybe go for 20min then check on it!
3. Once cooked, place in a food processor with about 1/4 cup olive oil, 2 tbsp sheep or goat fetta, 1 tsp apple cider vinegar, salt and pepper and blend until it’s about this consistency.

Tip: If you cook your beetroot a little too long and it blackens on the edges, that’s GREAT because that’s what I did and it tasted great! Just be sure to add a bit of stevia to the food processor… that’s my secret ingredient!!

 

Pumpkin Dip

I didn’t get a photo of this creation by my mother-in-law Marian but I had asked her to do a simple dip of roast pumpkin (she used 1kg), olive oil, herbs of choice and salt and pepper. The end result had a pumpkin soup taste about it but it was nice and thick. And very tasty!

 
Raw Chia Sesame Crackers

1
Another of my own creations and something I alter every single time I make them!

Basic recipe:

1. In a large bowl add 1 cup chia seeds and 1/2 cup sesame seeds
2. Add 2-3 cups of water, mix well and let sit for an hour or so. The water will absorb into the seeds and the mix will thicken. You can add more water if it’s too thick and you can’t stir a spoon in it easily
3. Add whatever herbs and spices you like. This time round I added dulce flakes, fresh parsley and thyme leaves, all spice powder and lots of salt and pepper. Stir thoroughly so all ingredients are well combined
4. Spread mixture onto baking paper in your dehydrator (purchase one here).
The thickness needs to be about 2-3mm, if it’s too thin the crackers will break too easily when they’re dry.
5. Depending on your dehydrator your drying setting and time-frame may differ, but generally it works to leave on medium setting overnight.
6. When crackers are completely dry, take them out, break them apart and serve!

You can also add minced onion, garlic, veggies etc. The variations are endless!

 

Lemon Thyme Meatballs

Lemon Lamb Meatballs

Original recipe here

Clint’s mum made these for the picnic and I think she stuck to the recipe. They’re so easy to make, simple ingredients and a delicious flavour 🙂

We also had a couple varieties of grain-free sausages from Yandina Butchery – chicken, pine nut and spinach, as well as beef, oregano and garlic. No flours are used!

 

Choc Brownies

Brownies

Original recipe here

My variation: The recipe calls for quite a bit of honey or maple syrup – I use raw honey and I found using less is fine. 1/2 cup max in my opinion still ends up tasting terrific.

Also when I made this the first time for Clint’s birthday in December 2013, the amount you end up with after baking doesn’t look like it’d feed 16 people as suggested in the recipe, and as you can see from the photo above mine don’t look quite as high as the ones in the link. Sometimes I wonder where people get their serving quantity from because the recipes don’t often make as much as large a quantity as stated. Which is the case with thsi recipe. If you’re feeding 5+ hungry people I’d make double! For the engagement party I made a double batch and cut into bite-size squares so most people would get a try.

As for the chocolate chips, we don’t seem to have the same brands as the American recipes suggest but you can find dairy-free chocolate at health food stores, and depending on what other ingredients you want to avoid, even in the supermarket. Sweet William is dairy-free but contains other nasties many paleo-followers would definitely avoid. It just depends on your preferences and also your budget! Shop around. But if you don’t find any you’re happy with, just use a bit of extra cocoa powder instead 🙂

 

Juice Jellies

Lollies
On the day I served up orange juice jelly lollies but you can use ANY juice or fruit pulp you like. It’s just grass-fed gelatin dissolved in hot water/juice and some stevia or other sweetener (raw honey, maple syrup etc) added in. Then set in the fridge. Easy peasy!

The photo above is frozen organic raspberries simmered then strained to remove the seeds. The measurement I find works best is 1 cup liquid to 2 tbsp gelatin. Any more gelatin and the lollies will become rock hard and unedible.

The orange ‘jellies’ (not ‘lollies’ because I didn’t add enough gelatin so they were a bit softer than I’d have liked!) were a HUGE hit on the day! The kids were eating gluten-free lollies but they all liked my jellies as well, and the adults all commented on how good they were!

If you’d like to join our Great Lakes Gelatin Co-Op to get your hands on the best quality gelatin powder, click here

 

Honey Coconut Macaroons

Coconut-Macaroons-5-Gluten-Free-Paleo_thumb
Original recipe here

My variation: I left out the lemon and just used shredded coconut, raw honey, egg whites, salt and vanilla. I would use dessicated coconut next time though, but the shredded still tasted really good.

I didn’t get a photo of my macaroons because they were snapped up pretty quickly on the day! But they looked almost exactly the same as the photo above.

I’m definitely making these again – they’re super easy to make, not too sweet and actually quite filling!

 

Sweet Potato, Chicken and Honey Bites

No photo sorry and these were totally my own creation. All I did was…
Peeled and chopped sweet potato, into about 20c piece size
Baked with coconut oil and raw honey until cooked through
Did the same with chicken breast
Then placed a piece of sweet potato and a piece of chicken on a toothpick

Easy!!!

I hope you find some of these recipes useful and they give you some inspiration in the kitchen, especially for parties! It’s a great feeling to be able to provide healthy foods – the kinda foods we eat 95% of the time and are passionate about – to friends and family and they actually enjoy them!

Please feel free to share this post with friends so they too can make delicious and healthy party foods. And please let me know of any paleo/primal party food recipes you love to use! I’d really appreciate it 🙂

Take care,
Aimee

 

 5 things I’m grateful for today:

1. Being engaged to Clint!

2. A fun morning at the Kawana markets then hanging out with a friend and her gorgeouos boys

3. Gardening today and finding the first berries appearing from the newest strawberry plants

4. Sunny winter days

5. Natural remedies for illness and injury