Tuesday, January 27, 2015

Raw Chocolate Bounty Bars

When I made these a week or so ago, I posted a few pics of these on social media and had so many people ask for the recipe. 

So here it is. 

They are definitely a healthier option than any commercial chocolate bar.

I like to cut them up into bite size pieces and wrap them in foil. That way, they last a lot longer and I can take a small square to work to have with a cup of green tea after lunch.

Raw Chocolate Bounty Bars

3 cups shredded coconut
1/2 tsp vanilla paste
pinch sea salt
1/4 cup coconut oil
2-3 tbs maple syrup
1 cup (200ml) organic coconut milk

for choc topping
1/4 cup coconut oil
1/4 cup cacao powder
2-3 tbs maple syrup, rice malt syrup or raw honey
1 tbs cacao butter

Add all ingredients into a bowl( except for the coconut) and whisk until well combined.

Next, add coconut and stir through until all the pieces are well coated with the wet mixture.

Pour mixture into a lined lamington tray which has been greased with coconut oil or lined with baking paper.

Smooth the surface as best you can with a spatula or the back of a spoon and place in the freezer to set.

Meanwhile, make the chocolate topping by melting the coconut oil and cacao butter in a pot over a low heat. Add the sweetener and cacao powder and stir until combined. 

Remove from the heat and wait until it has cooled a little and started to thicken ( about 10 min). Then simply remove the tray containing the coconut mixture from the freezer and pour over the chocolate topping. Place back into the freezer for at least an hour ( or overnight). 

To slice into bars (or squares) simply remove from the freezer and leave on the bench for 5 minutes to make it easier to slice.

Wrap pieces in foil or store in an airtight container in the freezer.

If you follow a paleo lifestyle then you will know that these kinds of treats are to be consumed on special occasions only and are definitely not an everyday kind of food. Better yet, make them when you know you have a few people over and share them.

Enjoy in moderation.

Thursday, January 15, 2015

Lamb ragu, artichokes & saffron

This recipe is super easy and incredibly tasty. A while back Pete and I attended the Barilla Cooking School in Annandale, Sydney where we learnt to cook a few dishes from the region of Abruzzo. 

Abruzzo is located on Italy's Adriatic Coast where the cuisine is based on lamb and fish as well as local delicacies like saffron and garlic. 

This dish is traditionally served with pasta, but if you are following a paleo or primal lifestyle simply replace the pasta with some steamed greens or sweet potato mash or as a treat - some gluten free (non-corn based) pasta.

Speaking of lamb, did you know that the average Australian will eat 1,151 lamb roasts in their lifetime? 

Whilst I love a good lamb roast as much as the next person, there are so many different ways to cook with this delicious ingredient and this is definitely one recipe enjoy regularly at our house. 

Lamb also has more nutrients than chicken, pork, snapper and salmon – it's packed with iron, zinc, protein and omega-3.

Lamb Ragu, Artichokes & Saffron
recipe adapted from Casa Barilla's Cooking School 

1 jar organic tomato passata
100ml extra virgin olive oil
1/2 onion, finely chopped 
1 garlic clove, crushed
300g lamb meat ( leg or shoulder), diced
100ml red wine
1 bay leaf
1 sprig rosemary
2 globe artichokes, cleaned & sliced
100ml white wine
1 bunch parsley
salt & pepper for seasoning
40g salted hard ricotta ( optional)

In a large pot, cook garlic and onion in a little olive oil
Once golden, add the bay leaf and the lamb and brown slightly. Add a splash of red wine and allow to evaporate.

Add the tomato passata and bring to a simmer for 10 minutes. Season to taste.

Whilst this is bubbling away, saute the artichoke in olive oil and rosemary ( sprig in tact), then add white wine and saffron. Season to taste.

Allow to simmer for another 10 minutes, remove from heat and serve over your sweet potato mash ( or GF pasta) with greens on the side or a big side salad.

Garnish the lamb ragu with the artichokes and drizzle with some more olive oil.

Enjoy x

Check out other recipes and find out more about why We Love Our Lamb.

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