Recipe: Mango Banana Coconut ‘ice cream’

Gluten free, dairy free, egg free…just fruit and coconut cream

I got the urge to buy an ice cream machine. My husband said ‘don’t do it, then we will just eat ice cream ALL the time’. He has a point. I tried to justify it because I could make lactose free ice cream, but still..all that sugar and fat is no good either. My sister bought me a frozen treat machine, the one that turns frozen fruit into luscious, creamy, ice creamy desserts for Christmas and the little foodie experimenter clogs in my brain start turning, I could just use that, and OMG, I think the possibilities are endless in terms of flavour combinations. Although I’m yet to try this, I think if u mixed your favourite ingredients together, froze them in ice cubes and then put those through the machine, you could create culinary drool worthy masterpiece’s. I feel, my next few blogs will be an ode to fruit ice cream. Here is my recipe for banana mango coconut cream ice cream.

What You Need
1 frozen banana
1 cup of frozen mango
2 ice cubes (or tablespoons) of coconut cream or milk

What You Do
Allow the fruit to defrost for about 15 mins if using the machine, or microwave for about 10/20 sec to soften. The frozen coconut cream needs more time as it’s quite dense.
Put fruit etc through the machine, stir and serve.

Don’t have a machine?
Just blitz everything in a blender or processor until combined. Tip. I find this heats
it up a but so it’s not so ice creamy. If this happens, put back in freezer for about an hour before eating (if u can wait that long).

Frozen banana tends not to taste like banana when mixed with other things. It’s just your creamy base, however when it starts to melt that banana taste comes through a little more. I’m not sure of the consistency of re freezing after blitzing or blitzing non frozen fruit then freezing, so if you know, please comment and fill us in.

Hope you enjoy it as much as we do. A great way to use ripe bananas and mangoes.

Mangoes..mmmmm

Mangoes are in season in Australia at the moment, and today I bought extra because it was a tray of 6 for $5! How can I say no to that? So, after surfing the web for recipes, I came across a mango,coconut,chia seed pudding that is dairy free. It’s in the fridge doing its thing, and I just need to go to sleep so it can be morning and I can eat it. I have not shared the recipe because I don’t know if it will taste good, but it’s a mango pudding, so I can’t see how it will not be delicious! Watch this space for an update…

Ps. If you can’t wait, the original recipe is on the yummly site, just search it.

UPDATE

I have been a little slack keeping up this blog, which shows that I have also been slack in my research for better ways to eat for my body. I had my gall bladder removed in mid December and the relief was almost instant! It was not only full of stones but also diseased which is why I was in constant pain.

On a positive note, waiting nearly nine months to have the operation (good ole public wait list) forced me to look at my diet and what I was putting into my mouth. I have learnt so much about food and my eyes are open. When I go into a supermarket, it’s like being in the matrix and knowing what’s really going on. All the crapola and poison that is put in our food, and we put it in our mouths with no thought..I know better now. But I still falter and go for taste sometimes knowing full well it’s doing me damage.

My bowel inflammation has also settled and I’m sure it was linked to the diseased gall bladder. Having reintroduced many foods back into my diet, like gluten and alcohol (it’s the holiday season ok!) I’m fairly certain is a dangerous path to re activating the ibs and possible crohns. So I’m writing this as a reminder to myself that a healthy diet is a healthy body and life and not to slip into old habits. Back on the wholefood boat kiddo. Cheers.

Recipe: Fried ‘rice’ without the rice

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I am not cauliflower’s biggest fan. I think it smells like fart and tastes about the same, but it’s good for you and I try to make it interesting and hide the flavour to be kind to my body.

Whilst scouring the web for gluten free recipes I came across this phenomena of ‘riceing’ cauliflower. Basically, you blitz the florets in a blender/processor till they resemble grains of rice, then use for various recipes, including pizza bases (that’s on my to do list).

I came across a fried rice version and thought I’d try it since I need to use up my cauliflower before it makes my fridge smell like flatulence. I am happy to say you cannot even taste the cauliflower and it tastes almost exactly the same. WINNER! So, here ins my version of a grain free, vegetarian Chinese fried rice. Hope you likey likey.

WHAT YOU NEED
2 cups riced cauliflower (uncooked)
1 cup chopped vegetables (I used the frozen mixed kind)
1/2 onion, chopped
1egg, scrambled
Oil for cooking
Soy sauce to your liking (about 1 tbs)
1/2 tsp Chinese five spice
1 tsp ground coriander

WHAT YOU DO
1. Sauté the onion in the oil till soft
2. Add the vegetables* and stir until slightly cooked, about 2 mins
3. Add the cauliflower and stir. Cook for about 5 mins
4. Pour the egg over and stir to coat the veg in the egg mix
5. Add the spices and stir to combine
6. Add the soy sauce and stir.

Done. You will be pleasantly surprised.

notes
*I like to dry fry my frozen veg before staring the recipe, It removes some of the water content from being frozen. I start with the frozens and then add the onion. Once it’s sautéed, I add the cauliflower. Follow the above instructions if using fresh veg.

The world of green smoothies

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I’m pleasantly surprised (after a few false starts taste wise). If you get the mix of fruit and veg right,  a green smoothie is yummy and invigorating! Actually, I’ve never felt so vibrant post breakfast. After cereal or toast I felt heavy and bloated and lethargic. .. the opposite after asmoothie. I am a fan and a convert! bought a cheap blender ‘the rocket’ which is great so far.  It’s small and compact and light.  I encourage you to try a smoothie and see how you feel. below is today’s version which was light,  refreshing and yummy!

What you need
1/2 cup each of
kale
mango
banana
a small stick of celery (not too much)
a cup of coconut water

blitz in processor till liquified.

Enjoy!

Recipe: healthy ‘tiny teddy’s’

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Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from http://www.wholefoodsimply.com/wholefood-simply-tiny-teds/

I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.

What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1 tablespoon cacao or cocoa (optional)

What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit

Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.

That’s it, enjoy!

Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

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I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.