Peachy Palate http://peachypalate.com Eating my way to a healthy life! Fri, 17 Apr 2015 10:16:16 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.3 Slow Braised Short Ribs & Broccoli Slaw http://peachypalate.com/2015/04/17/slow-braised-short-ribs-broccoli-slaw/?utm_source=rss&utm_medium=rss&utm_campaign=slow-braised-short-ribs-broccoli-slaw http://peachypalate.com/2015/04/17/slow-braised-short-ribs-broccoli-slaw/#comments Fri, 17 Apr 2015 10:16:16 +0000 http://peachypalate.com/?p=19152 Tostonesandshortribs37.jpgSlow braised short ribs that literally fall of the bone, infused with jerk seasoning, the sauce cooked down until syrupy. A refreshing crunchy broccoli, carrot and cabbage cashew nut slaw is the perfect accompaniment; not forgetting the crispy fried tostones for whipping your plate clean!   I’m quite the sucker for slow cooked meats. Rare […]]]>

Slow braised short ribs that literally fall of the bone, infused with jerk seasoning, the sauce cooked down until syrupy. A refreshing crunchy broccoli, carrot and cabbage cashew nut slaw is the perfect accompaniment; not forgetting the crispy fried tostones for whipping your plate clean!

Tostones and short ribs (14) title Tostones and short ribs (9) title

I’m quite the sucker for slow cooked meats. Rare steak is pretty much the only exception to my preference for braised meats; and even still I’ll go for the latter 9 times out 10, especially seen as I tend to create a whole lot of leftovers and they always taste just as good if not better days later.

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The slow cooker got whipped out for these babies! It’s been a while since I cooked short ribs. The last time I was dependent on the oven, the joy this time of putting them on to cook as  I went to bed, arising to melt in the mouth tender, quite literally falling of the bones beef.

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Juicy chunks of beef, layers of fat between, some of which I did discard as I pulled, if you could even call it that, more like flaked, the meat apart…Some of which admittedly I just ate there and then. I’m quite the fat fan, there’s no stopping me these days. I don’t know how I ever survived on such a low fat, pretty much no fat, diet for so long. I was truly miserable, I just didn’t realise how much better life, my body and energy levels and general sense of well being could be!

I strained the jerk sauce the ribs had cooked in, scooped off a little of the fat from the surface and left it to reduce down for a good 20 – 25 minutes…I didn’t time it exactly but basically your looking for a thick syrupy sauce. Season it a little more depending on your own tastes.

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The beautiful beef doesn’t need a whole lot of sauce, just a little drizzle, if anything to put those tostones to good use…dunking, dipping, wiping… Of course mine didn’t last long enough for the wiping, I had them devoured pretty much within five minutes of having put the lens cap back on my camera!

Tostones and short ribs (35) Tostones and short ribs (37)

A simple side salad, a summer staple to have on hand in the fridge. I love having prepared and dressed veggies ready to go, be it for a snack, a breakfast base or dinner side. This one is quite obviously inspired by Sonia’s broccoli slaw she posted last week sans the orange, coconut and seeds, with the addition of some roasted chopped cashew nuts.

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Oranges still aren’t great here, dry difficult to peel oranges are just not my bag. It was incredible just as it was, super simple to whip up…I just wish I had of made more! One might bowl and two servings later; like chocolate and nut butter, if I put if on my plate it gets eaten, my appetite knows no bounds when it comes to tasty veggies!

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This recipe is fool proof to the last. Totally effortless, cooking dinner for days while you sleep, the ultimate in food prep productivity if you ask me!

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Get the recipe for the slaw via the link below in the recipe or directly from here! Adapted from @TheHealthyFoodie’s recipe! 

What’s your favourite short rib recipe? I’d love to hear some of you alternative suggestions!

Crockpot Jerk Short Ribs

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 7 – 8 hours

Keywords: slow-cooker entree gluten-free grain free low-carb soy-free beef orange juice short ribs

Ingredients (Serves 4)

    Jerk Marinade

    • 2 tbsp ground allspice
    • 1/2 c. dark brown sugar
    • 8 garlic cloves
    • 1-2 scotch bonnet peppers, seeds removed!
    • 1 tbsp ground thyme
    • 1 bunch spring onions
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp cloves
    • 1 tbsp coconut aminos
    • 1/2 tsp Himilayan Salt
    • 1/2 tsp black pepper
    • Juice of 1 lime
    • 1 tbsp extra virgin olive oil

    For the Ribs

    • 2-3 lbs bone in short ribs
    • 2 tbsp coconut oil melted
    • 1 cup (250ml) beef stock
    • 1 cup (250ml) fresh orange juice
    • Sea salt, to taste
    • Black pepper, to taste
    • Link(Tostones, http://peachypalate.com/2015/04/15/tostones-the-ultimate-paleo-starchy-side/) to serve
    • Broccoli Slaw makes the perfect side!

    Instructions

    Blend all ingredients for the marinade until smooth in your food processor or mini chopper.

    Pour over and rub in to ribs. Leave to marinade in the fridge for 4 hours or overnight.

    Turn you slow cooker on and set to low.

    Remove from the fridge 30 minutes before cooking. Melt coconut oil in a pan over a medium to high heat. Seal the ribs in the pan, in batches if necessary, 2-3 minutes on each side.

    Add remaining ingredients, ensuring the liquid comes up just to the top of the ribs. Leave to cook for 7 – 8 hours.

    Remove ribs, discard bones and shred/flake meat.

    Sieve juices and broth from the slow cooker, pour in to a pot, skim off some of the fat from the surface and leave to reduce down for 20 -25 minutes over a medium to low heat, gently bubbling until thick and syrupy. Season to taste.

    Serve beef with tostones and broccoli slaw!

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    Tostones, the ultimate paleo starchy side! http://peachypalate.com/2015/04/15/tostones-the-ultimate-paleo-starchy-side/?utm_source=rss&utm_medium=rss&utm_campaign=tostones-the-ultimate-paleo-starchy-side http://peachypalate.com/2015/04/15/tostones-the-ultimate-paleo-starchy-side/#comments Wed, 15 Apr 2015 10:00:47 +0000 http://peachypalate.com/?p=19121 Tostonesandshortribs28_thumb.jpgTwice fried green plantains…crispy starchy deliciousness! My second encounter ever with plantains…but not for want of trying! I’ve been on the hunt for them the past two months and as look would have it one of the chefs in work stumbled upon some…to say my day/week/month was made would be an understatement! Meg is constantly […]]]>

    Twice fried green plantains…crispy starchy deliciousness!

    Tostones and short ribs (24) title Tostones and short ribs (29)

    My second encounter ever with plantains…but not for want of trying! I’ve been on the hunt for them the past two months and as look would have it one of the chefs in work stumbled upon some…to say my day/week/month was made would be an understatement!

    Meg is constantly posting delicious pics of her fried plantains with eggs for breakfast on her Instagram account…which already had me more than a little intrigued. I had only tried them once before, so far back now I could barely remember what they tasted like, I just know they had graced my plate at some stage! In a Cuban restaurant in Florida to be precise. I actually couldn’t tell you if I was even all that partial to them back then almost 10 years ago! FYI it’s my 27th birthday next week…look out for a paleo fudgy chocolate cake recipe in celebration over the coming few days.

    Tostones and short ribs (19) Tostones and short ribs (20)

    Then Sonia went and posted the most incredible looking Tostones and I pretty much wanted to dive head first in to the screen. I haven’t being doing too many carbs of late, fuelling my body with ample amounts of fat in their place. The occasional banana and of course crispy sweet potato strings here and there. I wasn’t sure how my body, most notably my belly would handle the starchy goodness.

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    Fried twice in an ample amount of coconut oil the end result was positively epic. I say end result when really the only arduous part of preparing them was getting the skin off. I was torn between ripping it off quickly and making sure I kept the flesh within somewhat intact.

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    A few little minor nicks here and there but nothing to write home about! The flavour was subtle, the texture totally addicting…the starchiness actually reminds me of kabocha squash, not the kind we get most of the year round but the thicker ones we get here at the start of the season. I definitely couldn’t handle a huge mound of them the way I used to mill in to the pumpkin…I might end up with yellow hands instead of yellow!

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    They prove to be an incredible crunchy side for my slow braised Crockpot short ribs…along with some refreshing broccoli carrot and cabbage slaw.

    Tostones and short ribs (26)

    A plate of pure bliss! Recipes for the short ribs and slaw will be up with the next couple of days. Bare with me, I’m all over the place with work, odd hours and three different jobs, squeezing in training early in the a.m. Both will be worth the wait and are even more effortless than the tostones!

    Tostones and short ribs (1) Tostones and short ribs (27)

    In the meantime get frying!!!

    Recipe thanks to @TheHealthyFoodie

    Are you a plantain fan? I officially love them and need to get my hands on more!

    Tostones…fried green plantains!

    by Michelle Hunt

    Prep Time: 5 minutes

    Cook Time: 10 -12 minutes

    Keywords: fry side snack gluten-free grain free low-sodium paleo vegan vegetarian coconut oil plantain

    Ingredients (Serves 2-4)

    • 2 green plantains
    • 3 -4 tbsp coconut oil…don’t scrimp and add more when necessary!
    • About 1/4 tsp Pink Himalayan Rock or Coarse Flaked Sea Salt

    Instructions

    Make sure your plantains are at room temperature, as cold plantains can be twice as hard to peel.

    Cut off both ends of the plantains and discard the tips.

    Hold your plantain firmly in one hand and, with the tip of a sharp knife, slit the peel along the entire length of the fruit in 3 different locations. Cut only as deep as the peel is thick; you don’t want to be cutting into the flesh of the fruit.

    To remove the peel, insert the tip of your fingers between the flesh and peel and delicately run it up and down the fruit until the peel comes loose. The peel will come off in sections.

    Don’t worry if a few small chunks of flesh come off with the peel; likewise, use a paring knife to remove any potential peel remnants left on the flesh.

    Cut the plantains into 10 to 12 thick slices, either straight or on a diagonal.

    Heat the coconut oil in a large skillet set over medium heat.

    When the pan is hot enough, add the plantain and fry the slices for about 2 minutes, or until they turn crisp and golden brown. Flip the slices and continue cooking until that side also turns golden. Remove the plantain to a cutting board and immediately flatten them down with a flat object such as a small saucepan. Return the plantain to the skillet and fry for a second time, about 1 minute per side this time.

    Remove the tostones from the skillet and sprinkle generously with salt.

    Serve immediately.

    Recipe thanks to @TheHealthyFoodie

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    Almond Butter Toasted Nut No Bake Power Bars http://peachypalate.com/2015/04/13/almond-butter-toasted-nut-no-bake-power-bars/?utm_source=rss&utm_medium=rss&utm_campaign=almond-butter-toasted-nut-no-bake-power-bars http://peachypalate.com/2015/04/13/almond-butter-toasted-nut-no-bake-power-bars/#comments Mon, 13 Apr 2015 10:00:52 +0000 http://peachypalate.com/?p=19096 MG_8602_renamed_31332_thumb.jpgCrunchy toasted nut bars laced with almond butter, bound with flax and chia seeds and held tight thanks to a date, coconut oil and cacao butter medley! These bars were truly sensational…and I’ll admit from the outset that I didn’t share. I ate all eight of them singly handedly over a couple of weeks. The […]]]>

    Crunchy toasted nut bars laced with almond butter, bound with flax and chia seeds and held tight thanks to a date, coconut oil and cacao butter medley!

    No bake almond butter bars _MG_8618

    These bars were truly sensational…and I’ll admit from the outset that I didn’t share. I ate all eight of them singly handedly over a couple of weeks. The first few got me through my random tummy bug, the subtle sweetness and toasted nut crunchy goodness was all I could handle…I was so incredibly delighted to have them on hand.

    Almond Butter Cacao Raw Power Bar (3) ingredients Almond Butter Cacao Raw Power Bar (5) ingredients 2

    Once I was back to my good self I crumbled them over coconut yogurt and munched on them before a couple of my morning workouts. I originally sliced them in to 8 large bars but making 16 smaller nibbles is highly recommended more so because it makes them last that bit longer…even if you do intend to keep them all to yourself!

    Almond Butter Cacao Raw Power Bar (45) Almond Butter Cacao Raw Power Bar (8)

    I’ve made some no bake nut and seed bars in the past but wanted to create one that was sweetened with nothing more than dates. These were a mighty success! The combination of the cacao butter, coconut oil and almond butter combined with the blended dates worked a treat.

    The nuts held on to each other tightly, naturally sweet coconut intertwined between the crevices with an added chia seed crunch and wholesome ground flax undertone. The seeds worked triple duty adding to both the texture, flavour and making the end product more beautifully sliceable!

    _MG_8512 _MG_8516

    I was going to leave them as they were..considered dunking one end in nut butter and then decided upon a drizzle facilitating a final toasted coconut sprinkle…because I truly am a self confessed coconut addict.

    Almond Butter Cacao Raw Power Bar (16)

    The chocolate topping is kind of unnecessary in terms of flavour, the base is truly awesome all on its own; however they look that bit prettier with a homemade cacao paste chocolate whirl over the top. Leaving this until they’re sliced means you don’t have to worry about it cracking and getting messy when its comes to slicing your bars up nice and evenly. I’m all about the straight even edges…

    Almond Butter Cacao Raw Power Bar (17) _MG_8596

    I even go as far as using a measuring tape…I know I’m not the only one out there! Why go to so much effort making something…or in this case little effort, but using relatively expensive ingredients makes me want to achieve something as close to my idea of perfection as possible.

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    I held on to the last one for an extra couple of days, saving it for a morning or evening treat, wishing somehow that it might multiply from it’s settled pretty position in my snack box which sits on the bottom shelf of the fridge. No such luck..I nibbled on that half of a bar with my morning coffee fix prior to a Saturday morning workout. One satisfied tummy, fuelled body later I admittedly was a little saddened at the loss…

    _MG_8615 _MG_8619

    I’ll definitely be whipping up another batch this week…I’ll have to make a more concerted effort to share this batch!

    _MG_8609

    What’s treat/snack have you made lately that you found it hard to share!?

    No Bake Toasted Nut Almond Butter Coconut Bars

    by Michelle Hunt

    Prep Time: 10 minutes

    Cook Time: Nada!

    Keywords: roast snack dessert gluten-free grain free low-carb paleo vegan vegetarian almond butter cacao butter

    Ingredients (8 large bars)

    • 1 cup (100g) toasted peeled hazelnuts
    • 1/2 cup (55g) toasted cashew nuts
    • 1/2 cup (55g) toasted walnuts
    • 1/2 cup (40g) unsweetened desiccated coconut
    • 3 tbsp chia seeds
    • 2 tbsp ground flax seeds
    • 2 tbsp (28g) melted cacao butter
    • 1/4 cup (60g) almond butter
    • 1/3 cup (80g) melted coconut oil
    • 1/2 cup (90g) Medjool dates blended to a paste
    • 1 tsp vanilla extract

    Topping

    • 1/3 cup (80g) raw cacao paste
    • 1/2 cup (7g) coconut oil
    • 1 heaped tbsp toasted coconut flakes

    Instructions

    Roughly chop nuts or pulse in a food processor two to three times.

    Blend together dates, nut butter, melted cacao butter and coconut oil to a smooth paste along with vanilla extract.

    Mix together chopped nuts, flax and chia seeds and a pinch of Pink Himilayan Rock salt.

    Add wet to dry and stir well to combine. Place in to a 8 inch or 9*5 inch baking tray lined with baking paper. Press down and spread evenly.

    Place in the freezer for 30 minutes to set.

    Melt cacao paste and coconut oil. Add sweetener if desired.

    Remove bars from the freezer, slice in to 8 large bars or 16 mini bar bites.

    Drizzle with melted cacao paste mix, sprinkle with coconut flakes and drizzle once more with cacao mix.

    Place in the fridge to set for 30 minutes.

    Store in the fridge or freezer, the former for up to two weeks, freezer for up to one month. They can actually be eaten straight from the either!

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    Pork Belly Tostadas with Coconut Tortillas http://peachypalate.com/2015/04/10/pork-belly-tostadas-with-coconut-tortillas/?utm_source=rss&utm_medium=rss&utm_campaign=pork-belly-tostadas-with-coconut-tortillas http://peachypalate.com/2015/04/10/pork-belly-tostadas-with-coconut-tortillas/#comments Fri, 10 Apr 2015 10:20:47 +0000 http://peachypalate.com/?p=19061 PorkBellyCrispySweetPotatoTostadas21.jpgCrispy skinned tender fat rippled twice cooked pork belly tostadas complete with cilantro avocado cream, fennel cabbage slaw and crispy baked sweet potato strings! Leftovers are my buzz right now…buying family size pieces of meat to feed me and me alone for a few days running is the more time efficient, cost effective and delectable […]]]>

    Crispy skinned tender fat rippled twice cooked pork belly tostadas complete with cilantro avocado cream, fennel cabbage slaw and crispy baked sweet potato strings!

    Pork Belly Crispy Sweet Potato Tostadas (20) title 2 Extra Pork Belly Tostada (4)

    Leftovers are my buzz right now…buying family size pieces of meat to feed me and me alone for a few days running is the more time efficient, cost effective and delectable way of me fuelling my body with plenty of quality protein!

    Extra Pork Belly Tostada (1)

    Of course these tostada’s came to fruition thanks to the might hunk of pork belly I cooked earlier in the week. I sliced up one of the chunky squares in to sliced and served them up on a bed of quick fennel cabbage slaw! I’m not a huge fennel fan, especially when it comes to fresh fennel but I just used toasted seeds in the mix. The flavour just works so well with pork!

    Pork Belly Crispy Sweet Potato Tostadas (6) Pork Belly Crispy Sweet Potato Tostadas (5)

    The tostada base was an old classic……coconut flour tortillas! Not crisp, so technically more like a taco, but those slices of pork do require a little fork and knife action; though I did eat the fast majority of this round with my hands, finger licking goodness!

    Pork Belly Crispy Sweet Potato Tostadas (8) Pork Belly Crispy Sweet Potato Tostadas (9)

    You could serve them up cold depending on what the weather and your appetite for cold food is like! I went with warm pork, cold slaw and room temperature avocado cilantro (coriander) cream!

    Pork Belly Crispy Sweet Potato Tostadas (14) Pork Belly Crispy Sweet Potato Tostadas (19)

    And of course I mustn’t forget to give the epic topping a mention! Epically beautiful crispy, totally addictive potato strings! Patience is key with these ones! Slowly baked, watched carefully and allowed to cool on the tray; they turn from just about crispy to crispy with crunch in just a few minutes. Best eaten straight away as they don’t retain their perfection for more than an hour or so but trust me you’ll most likely have them devoured long before you have to even give leftovers a moment of your mind.

    I actually whipped these up with breakfast in mind and so I just had to through an egg on the side. Runny yolk sunny side up but of course! Pork and egg are also a match made in HEAVEN! Be sure to try my paleo pork fried “rice” if your a fan of the combo.

    Pork Belly Crispy Sweet Potato Tostadas (21)

    I’m loving finding new ways to jazz up leftovers! They just weren’t a “thing” in my house growing up. Food got eaten on the day, cereal for breakfast, sandwiches for lunch, and dinner was cooked with only one meal for four intended. I’m making up for lost time with my predetermined bountiful remnants.

    Pork Belly Crispy Sweet Potato Tostadas (22)

    What’s your favourite way to jazz up leftovers? Do you cook with more than one meal in mind?

    Pork Belly Tostadas

    by Michelle Hunt

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Keywords: fry entree gluten-free grain free low-sodium paleo soy-free sugar-free coconut flour

    Ingredients (Serves 1 -2)

      Tortillas

      • 15g (2 tbsp) coconut flour
      • 4 egg whites (approx. 125ml)
      • 1/4 tsp arrowroot flour/starch
      • 45ml (3 tbsp) non dairy milk of choice (I used unsweetened almond)
      • Pinch of sea salt

      Slaw and Pork

      • 1 hunk of twice baked pork belly sliced
      • 1 cup shredded white cabbage
      • 1 tbsp roughly chopped coriander
      • 1 tbsp roughly chopped mint
      • 2 tbsp apple cider vinegar
      • 2 tbsp paleo mayo
      • 1 tsp toasted fennel seeds
      • Pinch or two of Pink Himilayan Rock Salt
      • 1/4 tsp black pepper

      Avocado Cilantro Cream

      • 1/2 a large ripe avocado
      • Large handful cilantro (coriander)
      • Juice of one lime
      • 2 tbsp full fat coconut milk
      • Salt and Pepper to taste

      Sweet Potato Strings

      • 1/2 a small sweet potato peeled and spiralized or make noodles using a julienne peeler
      • 1/2 tbsp melted coconut oil
      • Salt and Pepper to taste

      Instructions

      For the Tortillas

      Whisk together all ingredients and set to one side for 5 minutes whilst you heat your pan! A hot pan is key!

      Once the non stick pan is hot melt 1/2 tsp of coconut oil in, reduce the heat and pour 1/4 cup (60ml) of the batter in to the pan; it should spread all by itself but might need a little wiggle depending on how hot the pan is.

      The batter makes 3 small tortillas, 5-6 inches in diameter.

      Allow to cook for 3 -4 minutes before gently loosening the edges and flipping using a spatula. Cook for 1- 2 minutes on the other side. Transfer to a plate whilst you make two more!

      These can be made up to a day in advance and reheated in a pan or in the microwave when ready to serve.

      Avocado Cream

      Blend together all ingredients until smooth in a mini chopper or small food processor. Set to one side.

      Sweet Potato Strings

      Preheat oven to 140C (280F). Place strings of sweet potato on a baking paper lined tray in a single layer. Toss with melted coconut oil and spread evenly.

      Bake in the preheated oven for 10 minutes. Remove, toss and bake for 10 minutes more. Continue to cook checking them at 3 minute intervals until starting to curl and crisp..they will crisp up even more as they cool. Mine took a total of 45 minutes. Allow to cool on the baking tray before serving for 5 minutes.

      For the slaw

      Whisk together mayo, apple cider vinegar, salt and pepper.

      Mix together cabbage, herbs and fennel seeds. Toss with dressing and set to one side before assembling the tostadas!

      Assembly

      Lay tortillas flat, place a scoop of slaw on each followed by two nice slices of pork belly; reheat in a pan with a little coconut oil if you’d liked it warm!

      Top with avocado cream and sweet potato strings!

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      Twice Cooked Pork Belly with Paleo Hoisin Sauce http://peachypalate.com/2015/04/08/twice-cooked-pork-belly-with-paleo-hoisin-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=twice-cooked-pork-belly-with-paleo-hoisin-sauce http://peachypalate.com/2015/04/08/twice-cooked-pork-belly-with-paleo-hoisin-sauce/#comments Wed, 08 Apr 2015 10:03:15 +0000 http://peachypalate.com/?p=19024 PorkBelly30.jpgJuicy tender melt in the mouth pork belly…rippled with fat making it all the more succulent, twice cooked to ensure you end up with crispy crackling! Served up with a simple fresh slaw and nut butter based hoisin sauce, it’s the kind of meal my dreams are made of!   Pork for me in the […]]]>

      Juicy tender melt in the mouth pork belly…rippled with fat making it all the more succulent, twice cooked to ensure you end up with crispy crackling! Served up with a simple fresh slaw and nut butter based hoisin sauce, it’s the kind of meal my dreams are made of!

      Pork Belly (19) title Pork Belly (15) title

      Pork for me in the past has been a bit hit and miss…tenderloin is so easy to overcook, shoulder on the other hand is foolproof, and pork belly…I hadn’t quite gotten around to tackling a larger piece hands on!

      Pork Belly (9)

      That was until last week! I picked myself up a might thick piece of pork belly, remembering to ask the butcher(James Whelan’s in Avoca Kilmac) to score it for me..neglecting however to even consider whether or not the ribs were still attached.

      Pork Belly (12) Pork Belly (14)

      Which of course they were. Panic ensued when I went to cook prepare it that evening. Luckily I got my hold of myself and successfully removed them with relative ease and left my piece of pork belly unscathed and looking pretty! Bonus having the ribs which I ended up cooking up at the same time…but I shall give them their own time to shine next week!

      Pork Belly (18)

      I cooked the pork belly for a good three hours. You don’t want to cook this one to the point where its falling apart…I was looking for thick even chunks of pork belly, beautifully contrasting tender white meat with golden crispy crackling. The key is allowing the pork to sit and be pressed in the fridge overnight. Then you can slice it with ease in to perfect squares; making sure to nibble on any trimmings as you go of course!

      Pork Belly (20)

      Seared skin side down in a pan with coconut oil the crackling crisps up beautifully. More addictive than chocolate…I kid you not! That was not a question, for me its most definitely a reality! The end result was stunning!

      Pork Belly (6)

      I wanted to keep things simple so served it up with a quick fresh cabbage, radish and apple slaw and a side of cashew butter based hoisin sauce! I LOVE this sauce! I made use of Meridian’s roasted cashew butter, the best of the best along with coconut aminos to keep it paleo friendly. The perfect sauce for dunking chunks of pork belly in or drizzling over the top…or both!

      Pork Belly (7)

      You can also serve the pork belly up in some cabbage or lettuce cups with the slaw and sauce and roll them up for a no cutlery needed kind of meal…things might get a little messy but it’s totally worth it!

      Pork Belly (21)

      It’s a great way to serve it up if your having friends around for some relaxed eats. You could serve the pork and it’s sides as a centre piece and let people dig in building their own “rolls” as and when they feel peckish. A few forks on hand won’t go amiss!

      Like hunky “pork” candy. Planned breakfast got set aside in favour of digging in to this plateful…

      Pork Belly (29)

      I only have one chunk left, sitting pretty in the freezer. Pork belly and scrambled eggs for breakfast is on the agenda this week. I might just have to whip up some hoisin sauce and cauliflower rice for a Chinese inspired fried “rice” feast! Leftovers are best reheated in a pan with some coconut oil to give that crackling a chance to be reborn.

      Pork Belly (25) Pork Belly (30)

      What’s your favourite cut of pork? If you haven’t tried pork belly cooked this way you simply need too! Kind of time consuming but it’s more of a waiting game as opposed to having to stand over the cooker for hours on end!

      Twice Cooked Pork Belly

      by Michelle Hunt

      Prep Time: 5 minutes + Overnight

      Cook Time: 3 hours 10 minutes

      Keywords: roast fry entree gluten-free grain free low-carb paleo soy-free pork belly red cabbage

      Ingredients (Serves 4- 6)

        Pork Belly

        • 1kg – 1.5kg piece of pork belly, scored; ask your butcher for the thicker end!
        • Generous amount of Pink Himilayan Rock salt and black pepper
        • 1-2 tbsp melted coconut oil
        • Something heavy to press it overnight!

        Hoisin Sauce

        • 1 tbsp (15g) roasted cashew butter butter
        • 1 tsp raw honey honey
        • 80ml (1/3 cup) coconut aminos
        • 2 cloves of garlic minced
        • 1/4 tsp ground ginger
        • 1/4 tsp Chinese Five Spice powder
        • 1/4 cup (60ml) water
        • 2 tbsp fresh orange juice
        • 1/2 tbsp white wine vinegar
        • 1/2 tsp tomato paste
        • Cabbage and Apple Slaw to serve

        Instructions

        For the Pork Belly

        Preheat oven to 140C (250F).

        Place pork skin side down in a roasting tray lined with baking paper. Season the underside of the pork belly with salt and pepper rubbing it in to any crevices.

        Cover with foil and roast in the oven for 3 hours. Remove and allow to cool.

        Place in a tray that will fit in your fridge, baking paper on top followed by a good two or three heavy books or something flat an of similar weight that will press the pork down evenly. Leave in the fridge overnight.

        Remove pork from the fridge, melt coconut oil in the pan…

        Trim pork to form a neat square and cut in to individual square portions or whatever shape you desire!

        Cook skin side own in the pan over a medium to high heat for 10 minutes undisturbed to crisp up the crackling!

        Serve with hoisin sauce (below) and fresh cabbage and apple slaw!

        For the Sauce

        Blend together all ingredients in your food processor. Place in a pot over a medium heat, bring to the boil, reduce heat and simmer for 5 -10 minutes; until thickened to your desired consistency. Set aside. Can me made up to 48 hours in advance and stored in the fridge!

        Store leftovers of both the pork and sauce in the fridge for up to 3 days or freeze leftover pork for up to one month.

        Serving Option

        You can also dice up portions of the pork once cooked for the second time and serve it up in lettuce or cabbage cups with the sauce and slaw!

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        Sweet Potato Noodle Buns http://peachypalate.com/2015/04/07/sweet-potato-noodle-buns/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-potato-noodle-buns http://peachypalate.com/2015/04/07/sweet-potato-noodle-buns/#comments Tue, 07 Apr 2015 10:29:57 +0000 http://peachypalate.com/?p=18993 SimpleSweetPotatoNoodleBuns17_thumb.jpgSimple three ingredient sweet potato noodle buns…a healthy handy breakfast, any time snack or burger base!   The perfect slightly more savoury carby breakfast filler when you need a day off from pancakes! Sweet potato noodle buns that come together in lets say 15 minutes ish …you could of course infuse them with cinnamon and […]]]>

        Simple three ingredient sweet potato noodle buns…a healthy handy breakfast, any time snack or burger base!

        Simple Sweet Potato Noodle Buns (7) Simple Sweet Potato Noodle Buns (11) title

        The perfect slightly more savoury carby breakfast filler when you need a day off from pancakes! Sweet potato noodle buns that come together in lets say 15 minutes ish …you could of course infuse them with cinnamon and vanilla, top them off with coconut cream and some nut butter..I went with a simple fried egg, crispy bottomed, runny sunny side up yolk but of course!

        No spiralizer required though if you have one most definitely make use of it…I just don’t happen to be so lucky. I used my julienne peeler (not an affiliate link) to great the sweet potato noodles and quickly cooked them off in a pan with a little coconut oil. Give them 8 or so minutes, have a little taste to be sure they’re cooked.

        Simple Sweet Potato Noodle Buns (10)

        Then you just simply season and mix with a large whisked whole egg. It’s that straight forward I’m not sure I can even get away with calling it a recipe. I played around with adding in some starch and coconut flour but really they need it. The simple sweet potato beauty shines through just as they are.

        Simple Sweet Potato Noodle Buns (8) Simple Sweet Potato Noodle Buns (14)

        The key is in cooking them over a low heat with a generous amount of coconut oil. Leave them to cook for 5 minutes on each side. You want them to be lightly browned, crispy round the edges and heated right through. I got three medium sized buns out of my sweet potato; the sweet potato should be well coated in the egg but not floating in it. Add more sweet potato noodles if it is!

        Simple Sweet Potato Noodle Buns (15)

        Use your hands to drop mounds of the noodles in to the pan and quickly mould to form rounds. You could also use metal rings to shape them in the pan but they worked out just fine with out and I kind of liked the rustic looking edges…more crispy goodness on offer once cooked!

        Simple Sweet Potato Noodle Buns (17)

        They’re best made fresh but if you do want to reheat one I’d opt for doing so in pan for a couple of minutes over a medium to high heat with melted coconut oil.

        Simple Sweet Potato Noodle Buns (18) Simple Sweet Potato Noodle Buns (21)

        It really is the simple things that make me smile sometimes…sweet potato noodle buns and a sunny morning…spring is officially in the air!

        Simple Sweet Potato Noodle Buns (20)

        What’s your favourite speedy breakfast carb that is a little “outside the conventional” box?

        Simple Sweet Potato Noodle Buns

        by Michelle Hunt

        Prep Time: 5 minutes

        Cook Time: 15 minutes

        Keywords: fry appetizer breakfast snack gluten-free grain free low-sodium nut-free paleo soy-free sugar-free vegetarian egg coconut oil sweet potato

        Ingredients (Serves 1 -2)

        • 1 large sweet potato peeled
        • 2-3 tbsp melted coconut oil
        • 1 large organic pasture raised egg whisked
        • Salt and Pepper to taste
        • Optional: Fried egg for serving on top!
        • You could also make these a little sweet with vanilla and cinnamon, topping them off with nut butter and coconut cream!

        Instructions

        Melted 1 tbsp of coconut oil in a pan over a medium heat.

        Create sweet potato noodles using a spiralizer or julienne peeler.

        Saute for 8 minutes until just cooked stirring to prevent them browning or becoming burnt; to help them to cook evenly.

        Place in bowl, season to taste and mix with beaten egg; the sweet potato noodles should be well coated in egg but not floating in it!

        Heat remaining oil in the same pan. Create balls of noodles (2-3, 1 at a time) and place in the pan pressing down and shaping a little more as they begin to cook. Cook over a lower heat this time for 5-6 minutes per side; flip em gently!

        Serve immediately with a fried egg on top or go sweet with nut butter, berries and coconut cream!

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        Lamb Baba Ganoush Breakfast Bowl http://peachypalate.com/2015/04/06/lamb-baba-ganoush-breakfast-bowl/?utm_source=rss&utm_medium=rss&utm_campaign=lamb-baba-ganoush-breakfast-bowl http://peachypalate.com/2015/04/06/lamb-baba-ganoush-breakfast-bowl/#comments Mon, 06 Apr 2015 10:00:30 +0000 http://peachypalate.com/?p=18968 MG_0066.jpgLeftover roast leg of lamb, the kind that has fallen apart, reheated in a skillet with a little coconut oil served on a bed of heirloom tomatoes and baby spinach topped with a mound of silky creamy Baba Ganoush…heaven in breakfast bowl! I’m going to make a concerted effort for the month of April to […]]]>

        Leftover roast leg of lamb, the kind that has fallen apart, reheated in a skillet with a little coconut oil served on a bed of heirloom tomatoes and baby spinach topped with a mound of silky creamy Baba Ganoush…heaven in breakfast bowl!

        Baba Ganoush Breakfast Bowl _MG_0023

        I’m going to make a concerted effort for the month of April to come up with and share recipes that require as little preparation and cooking as possible. Some will involve some quickly cooked meats, others like this one make use of leftovers!

        _MG_0028 Lamb Baba Ganoush Bowl (35)

        NEVER through leftover quality beautiful meat away! If you don’t think you’ll eat within a day or two freeze it in portioned out bags. It’s so incredibly handy to thaw overnight or simply pop it in the microwave if you have a defrost setting, side of veggies, egg, nine times out of ten avocado and your good to go.

        Lamb Baba Ganoush Bowl (9) Lamb Baba Ganoush Bowl (11)

        I had every great intention of cooking up a family dinner this Easter but it didn’t quite happen as planned; or perhaps it was my lack of planning that was the issue! I ended up working through the weekend, my parents nipped off for a night away yesterday midday and so rather than cook up a new roast I made the most of last weeks leftovers!

        I’m a sucker for a creamy dressing, dollop of cashew or coconut cream, or a mound of avocado intermingled with or atop my savoury meals. I randomly came across Sonia’s recipe for Baba Ganoush the other night and having made it once before I instantly got a longing. Lamb and Baba Ganoush… Baba Ganoush and Lamb…most definitely a match made in heaven!

        _MG_0045 _MG_0062

        So incredibly easy to make….you just have to make sure those eggplants are roasted good…you want the flesh to be soft and supple, ready to be blitzed to a silky smooth glorious puree.

        A nice meaty mid morning fix…one which left me satisfied right the way up until past “lunchtime”. My shifts with work at the moment tend to run through standard lunch time so having a substantial meal beforehand ensures I’m fuelled for optimum performance! Not that I have perform per se but I pretty much can’t function with a gurgling “rumbly” tummy!

        _MG_0066

        I made use of the rest of the Baba Ganoush with a couple of soft boiled eggs, spinach, zucchini noodles and handful of roasted spiced almonds come dinner time. BEAUTIFUL! I’m totally hooked and most definitely need to get to making another batch ASAP. All I could think as I scooped the silky puree in to me was “Who needs hummus when you can Baba Ganoush?!” As a former hummus addict back in my vegan eating days this is by far the best alternative; I’ve tried/attempted the whole cauliflower puree chickpea substitution but it just didn’t do it for me. Eggplant’s for the win!

        I of course made use of Meridian’s all natural light tahini; you could use the dark I just prefer the more subtle flavour of the light.

        What’s your favourite dressing/sauce or meal topper?  Do you like starting the day with a savoury or sweet meal?

        Baba Ganoush Lamb Breakfast Bowl

        by Michelle Hunt

        Prep Time: 5 minutes

        Cook Time: 5 minutes

        Keywords: saute breakfast entree gluten-free grain free low-carb nut-free paleo soy-free lamb

        Ingredients (Serves 1)

        • 150g leftover slow cooked roast lamb
        • 1 tsp melted coconut oil
        • Pinch of Pink Himilayan Rock Salt and Black Pepper to taste
        • Large handful or two of baby spinach leaves roughly chopped
        • 6-7 baby heirloom tomatoes sliced in half
        • 3/4 cup Baba Ganoush
        • Fresh parsley to garnish

        Instructions

        Heat a skillet over medium-high heat. Melt coconut and add shredded lamb. Heat through for just a couple of minutes.

        Add spinach and tomatoes to a bowl, top with warm beef, season with a little salt and pepper and place your mound of Baba Ganoush on top! Garnish with fresh parsley.

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        Paleo Lemon Chocolate Swirl Tart http://peachypalate.com/2015/04/04/paleo-lemon-chocolate-swirl-tart/?utm_source=rss&utm_medium=rss&utm_campaign=paleo-lemon-chocolate-swirl-tart http://peachypalate.com/2015/04/04/paleo-lemon-chocolate-swirl-tart/#comments Sat, 04 Apr 2015 10:34:22 +0000 http://peachypalate.com/?p=18946 LemonChocolateSwirlTart19.jpgA delightful combination of chocolate and lemon, thick cashew creams layered and swirled to perfection. You get the best of both worlds, a truly crowd pleasing dessert. Chocolate at it’s best with a zingy freshness, complimented and held together beautifully in a baked crumbly coconut infused crust. I’ve always been more of a chocolate dessert […]]]>

        A delightful combination of chocolate and lemon, thick cashew creams layered and swirled to perfection. You get the best of both worlds, a truly crowd pleasing dessert. Chocolate at it’s best with a zingy freshness, complimented and held together beautifully in a baked crumbly coconut infused crust.

        Lemon Chocolate Swirl Tart (4) title Lemon Chocolate Swirl Tart (19)

        I’ve always been more of a chocolate dessert person. Given the choice I’d always go for the fudgy, rich, almost unable to finish option, the dessert that requires a helping hand or leaves you with a substantial amount to take home for the next day!

        Lemon Chocolate Swirl Tart (18)

        I’ve had eye bigger than my belly on numerous occasions in the past. Thankfully having started creating my own healthier alternatives its no longer an issue. Desserts don’t appeal to me at all when eating out, I’m an appetiser and entree order kind of girl these days.  Admittedly I am guilty of portioning out my own desserts, however healthy, on the generous side…

        Lemon Chocolate Swirl Tart (10) Lemon Chocolate Swirl Tart (15)

        Having a balance of chocolate indulgence and zingy citrus freshness makes wiping my plate clean of a mighty slice of pie all the achievable!

        My mum on the other hand is a citrus dessert fan through and through, all things lemon more specifically! Combining our two loves is an Easter dessert win win for all those involved in devouring my creations.

        Lemon Chocolate Swirl Tart (21) Lemon Chocolate Swirl Tart (28)

        My hazelnut chocolate swirl “cheesecake” squares were of course the inspiration behind this tarts visual. I couldn’t wait to give the swirling action another tempt, albeit with a little trepidation. I was DELIGHTED and pretty darn excited about the end result.

        Lemon Chocolate Swirl Tart (20)

        Even more so when I pull that first slice out…clean lines, defined flavours, intertwining right down to the base. You can pick and choose your slice, more chocolate, more lemon, the one that’s almost perfectly balanced… The filling is mouth in the melt creamy thanks to having blended up those cashews in a high speed blender as opposed to a food processor. It really does make all the difference. There is no comparison. The food processor works but is always a little grainy and the smooth glossy finish is just impossible to achieve.

        Lemon Chocolate Swirl Tart (29) Lemon Chocolate Swirl Tart (34)

        The difference good quality products also makes is incredible. I of course made use of Dr Coys Taste Award Double Star winning coconut oil. It’s texture, flavour and sent is not matched by any other I’ve tried and I’ve tried quite a few in my time!

        Lemon Chocolate Swirl Tart (2)

        I decided to become a brand ambassador and work with the company because I’m truly enthusiastic about their products, making use of up to 1kg of their coconut oil a week, I’m a bulletproof coffee addict and it’s the only brand I’ll now use, most notably in raw desserts because the creamy texture it bestows is unparalleled.

        Give it a try and make the most of my 10% discount in the process upon checking out online (PEACHY10SPR).

        One more night before Easter, plenty of time to whip up this awesome dessert even with the cashew soaking. Heck you could even through it together in the morning…and sure don’t we need a little chocolate right the year round!? I reckon this one might just be my dessert of choice come birthday time at the end of the month!

        Any alternative desserts planned for Easter Sunday?  Do you fall in to the chocolate dessert lover category or are you more of a citrus fan?

        Chocolate Lemon Swirl Tart

        by Michelle Hunt

        Prep Time: 20 minutes

        Cook Time: 15 minutes

        Keywords: bake blender dessert snack gluten-free grain free low-carb paleo cacao paste lemon lemon zest cashew nuts

        Ingredients (Serves 8)

          Crust

          • 1 cup (100g) raw pecans and walnuts (I used half and half but you can use more of one or the other depending on what you have!)
          • 1 cup (80g) unsweetened desiccated coconut
          • 1/4 cup (45g) Medjool dates
          • 1/4 cup (35g) raw cacao powder
          • 1 tbsp (7g) coconut flour
          • 1/4 cup (55g) coconut oil melted
          • 1/2 tsp pure vanilla extract or seeds from half a vanilla pod

          Filling

          • 2 cups (240g) raw cashews soaked for 8 hours or overnight
          • 1/2 cup (125ml) full fat coconut milk + 2 tbsp (30ml)
          • 1/2 cup (110g) coconut oil melted
          • 1/4 cup (80g) raw honey
          • 1/4 cup (60ml) lemon juice
          • 1 tsp lemon extract
          • 1 tsp chocolate extract
          • 1 tsp vanilla extract
          • 1/3 cup (40g) raw cacao powder

          Instructions

          Preheat oven to 160C (300F).

          Blend dates to a paste in your food processor. Remove and blend nuts to a coarse meal. Add all base ingredients with the exception of the coconut oil and blend to combine. Add oil and process until you have a soft crumb.

          Line the base of an 8 inch loose bottom fluted tart tin. Grease with melted coconut oil around the edges.

          Pile crumb in to the tin spreading it across the bottom and right the way up the sides. Press firmly so its nicely compact.

          Place a piece of parchment paper in on top of the base and fill with ceramic baking beans. Bake blind for 20 minutes. Remove and allow to cool for one hour.

          Blend together cashew nuts and coconut milk in a high speed blender until perfectly smooth.

          Remove half and set to one side

          Blend half with lemon juice, lemon extract, half of the honey and half of the coconut oil.

          Set to one side in a bowl.

          Blend cacao powder with other half of the cashew cream, chocolate and vanilla extracts as well as the remainder of the honey and coconut oil. Add the additional coconut milk to this one!

          Add spoonfuls of each of the fillings in to the cooled tart shell, alternating frequently. Create swirls using a butter knife being careful not to over mix!

          Place in the fridge to set for 3 hours or overnight. Slice and serve! Store in the fridge for up to week or freezer for up to one month!

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          Easter Slow Roast Leg of Lamb Feast http://peachypalate.com/2015/04/02/easter-slow-roast-leg-of-lamb-feast/?utm_source=rss&utm_medium=rss&utm_campaign=easter-slow-roast-leg-of-lamb-feast http://peachypalate.com/2015/04/02/easter-slow-roast-leg-of-lamb-feast/#comments Thu, 02 Apr 2015 10:32:51 +0000 http://peachypalate.com/?p=18921 RoastLegofLambFeast50.jpgSlowly cooked until falling off the bone, this leg of lamb is the ultimate Easter roast…pretty hassle free, all that’s required is patience! Trust me it will well worth the wait!   Lamb is my FAVOURITE meat! Slow cooked, be it shoulder, leg, or shanks (FYI I have some beautiful lamb shanks Indian style coming […]]]>

          Slowly cooked until falling off the bone, this leg of lamb is the ultimate Easter roast…pretty hassle free, all that’s required is patience! Trust me it will well worth the wait!

          Roast Leg of Lamb Feast (39) Roast Leg of Lamb Feast (46) title

          Lamb is my FAVOURITE meat! Slow cooked, be it shoulder, leg, or shanks (FYI I have some beautiful lamb shanks Indian style coming your way next week!), the juicy tender marbled meat, plenty of fat is what it makes it all the more incredible. Reheat the leftovers and it’s like it’s just come straight out of the oven, oozing with incredibleness!

          Roast Leg of Lamb Feast (26) Roast Leg of Lamb Feast (30)

          I cooked a leg of lamb a few weeks back but rather than slow cooking I went with cooking it medium rare. It was beautiful but just didn’t have the same appeal as the slow cooked version. I’m a suck for meat that just falls apart, no knife required. Nothing compares.

          Roast Leg of Lamb Feast (33)

          I simply coated it in a little oil having pierced the flesh and spread over a mound of fresh more coarsely ground dukkah. The crust was altogether awesome dare I say so myself. The waft from the oven bright and relatively early on a midweek morning was epic; I knew I was in for quite the breakfast feast! No way was I hanging around until dinner to dig in to this one!

          Leg of Lamb (3) Roast Leg of Lamb Feast (4)

          I whipped up a simple roast cauliflower salad..olives, pomegranate, lots of herbs, toasted hazelnuts and a creamy tahini lemon dressing. I used to live off of roasted veg…quite literally! I tend not to make as much effort these days when it comes to sides, preferring to focus on the main event, quite happily digging in to some paleo mayo laced zucchini noodles, spinach or kale.

          Leg of Lamb (4) Roast Leg of Lamb Feast (6)

          I figured seen as Easter is on the horizon I should make more of a concerted effort, the lamb deserved it!

          Roast Leg of Lamb Feast (50)

          Of course no Easter feast would be complete without some seasonal greenery. Roasted asparagus and green beans, lots of salt, black pepper, lemon for freshness!

          Roast Leg of Lamb Feast (42) Roast Leg of Lamb Feast (49)

          The lamb pairs beautifully with the lightly roasted veg; fresh, fragrant, seasonal, delicious! Any lamb leftovers need not go to waste. I have a stunning and simple breakfast bowl with my new favourite dip/sauce/spread of the moment coming up soon!

          Roast Leg of Lamb Feast (41) Roast Leg of Lamb Feast (51)

          What’s your favourite Easter side dish? Anything special planned for Easter Sunday, food, family or fun wise?

          Roast Leg of Lamb with Dukkah Crust

          by Michelle Hunt

          Prep Time: 10 minutes

          Cook Time: 5-6 hours

          Keywords: roast entree gluten-free grain free low-carb paleo soy-free lamb

          Ingredients (Serves 6 – 8)

          Greens

          • Roasted spring greens to serve
          • Bunch of asparagus trimmed
          • 1-2 tbsp olive oil
          • Bunch of green beans
          • Zest 1 lemon
          • Juice of half a lemon
          • Salt and Pepper to taste

          Instructions

          Preheat oven to 140C (280C).

          Create 10 -12 gashes in the out layer of the leg of lamb. Drizzle over half of the olive oil, sprinkle with dukkah and press down in to the skin to coat. Drizzle with remaining oil.

          Place in a deep roasting tray, pour in enough boiling water so that it’s about 1-2 inches deep in the tray and cover loosely with foil.

          Place in the oven for 5- 6 hours, basting every hour or so and adding a touch more water.

          When the lamb is soft, tender and falling off the bone, remove foil, turn the oven up to 200C (400F) and roast for 15 -20 minutes more until the outside is nicely chard and crisp!

          Allow to rest for 20 -30 minutes tented with foil before serving. It shouldn’t require any carving just two forks to pull it apart!

          Place greens on a baking tray, coat with oil, reduce oven temperature to 180C (350F). Roast while the lamb rests! Toss with lemon juice and zest before serving.

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          No Bake Easter Almond Joy Cookie Nests http://peachypalate.com/2015/04/01/no-bake-easter-almond-joy-cookie-nests/?utm_source=rss&utm_medium=rss&utm_campaign=no-bake-easter-almond-joy-cookie-nests http://peachypalate.com/2015/04/01/no-bake-easter-almond-joy-cookie-nests/#comments Wed, 01 Apr 2015 10:31:22 +0000 http://peachypalate.com/?p=18883 MG_9326_thumb.jpgNo bake chocolate cookies nut and coconut laden with almond butter and flaked coconut nests for some almond “eggs” to sit pretty within. Easter is mere days away..one of my favourite holidays of the year growing up as a chocaholic through and through. I was always a little funny when it came to receiving presents, […]]]>

          No bake chocolate cookies nut and coconut laden with almond butter and flaked coconut nests for some almond “eggs” to sit pretty within.

          No Bake Easter Nest Title _MG_9326

          Easter is mere days away..one of my favourite holidays of the year growing up as a chocaholic through and through. I was always a little funny when it came to receiving presents, afraid I’d offend by not being as enthusiastic about them, but it was easy to be enthusiastic when it came to chocolate.

          _MG_9257

          Cadbury was always a firm favourite, hence the cream eggs, of course now given the choice I’d take something nut butter filled!

          I haven’t been in much of a baking mood of late, favouring no bake treats and keto friendly fat bombs…these Easter no bake cookie nests fit the bill on both counts! Not only are they no bake, each layer requiring nothing more than a bit of melting and mixing, but they can also easily be made completely sugar free, sweetened with stevia or sans sweetness altogether for the hard core cacao lover!

          Easter Cookie Nests (1) Easter Cookie Nests (19)

          The almond butter mellows the cacao paste and if you are to sweeten a little goes a long way. A big change for me when it comes to creating recipes, both sweet and savoury, is that they truly do need to provide me with some nourishment. I cook to eat as much as I do to share the associated recipes or in some cases mere directions. It’s also a way to build up a store of recipes to use when working with clients. In the past I went all out on sweet treats for special occasions, made sacrifices when nutrition for the sake of pleasing the masses. There are plenty of “normal” food blogs out there, whatever your definition might be…standard, average, sugar laden, grain including, vegan, vegetarian…

          Easter Cookie Nests (17)

          I like creating delicious everyday savoury meals to fuel my love of all things fitness as well as truly healthier treats I can incorporate in to my diet, and yours, on a weekly if not sometimes daily basis. These are one of those treats!

          Be it Easter, Christmas, or a Birthday (FYI I have an awesome cake for such a celebration coming to the blog soon!) , it doesn’t have to been over indulgence to the point where you end up feeling “guilty”, bloated, sluggish, depressed…all of which I’ve been victim to in the past, for the most part induced by having felt obliged to let go like the average person. It doesn’t suit me, it’s not me, and it doesn’t have to be you either. Everyone’s definition of “normal” is different and what works for one won’t work for another. Time and time again I hear myself saying it both to others, myself and about myself.

          Here’s to an Easter celebrated to an extent that leaves your feeling satisfied, fulfilled and not all guilty.

          Easter Cookie Nests (30)

          A little heavy for an Easter Egg Nest post?! I felt the urge to vent and went with it, hopefully it resonates.

          Don’t forget you can get a 10% on all Dr.Coys products using my discount code!!! PEACHY10SPR

          Do you ever feel obligated to indulge be it in an activity, social event, food, drink etc…? Have your ever tried just putting your own thoughts, body and mind first and saying “no”?

          No Bake Easter Almond Joy Cookie Nests

          by Michelle Hunt

          Prep Time: 20 minutes + 30 minutes to set

          Cook Time: Nada!

          Keywords: raw dessert snack gluten-free grain free low-carb paleo soy-free sugar-free vegan almond butter coconut oil coconut butter cacao paste

          Ingredients (6 – 7 large cookie nests)

            For the Base

            • 1 cup (100g) chopped nuts (I used a mix of cashews, walnuts and pecans) lightly toasted or raw
            • 1/2 cup (40g) unsweetened desiccated coconut
            • 1/3 cup (80g) raw cacao paste
            • 1/4 cup (60g) almond butter
            • 1 tbsp (14g) coconut oil melted
            • Optional: 1 tbsp (20g) honey or 1-2 tbsp powdered stevia

            Middle Layer

            Coconut Nest Topping

            • 2/3 cup (60g) flaked coconut, unsweetened
            • 2 tbsp (28g) coconut butter melted
            • 2 tbsp (28g) melted coconut oil
            • Optional: 1/2 tbsp honey or 1 tbsp powdered stevia
            • 12 – 14 raw almond for topping!

            Instructions

            Melt cacao paste and mix with almond butter and coconut oil as well as optional sweeteners! Stir in nuts and coconut.

            Place mounds of the mix on to a lined baking tray. Press down with the bake of a spoon and set to one side for 10 minutes to firm up a little.

            Mix together melted coconut oil with almond butter and coconut flour for the middle “glue” layer.

            Mix together all coconut topping ingredients. Place a 1/2 a tsp of the middle layer on top of each chocolate cookie. Gently place a tbsp of the coconut mixture on top of each and place two almonds on top of each before it sets. Place the tray in the fridge for 30 minutes before serving.

            Store in the fridge for up to two weeks or in the freezer for up to one month…not that they’ll last that long!

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