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Beetroot Walnut Loaf with Red Wheat

Tuesday, November 27, 2018

A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

80 g Ghee, melted
150 g Maple syrup
50 g Milk chocolate, chopped
350 g Cooled pureed beetroot
2 Eggs, medium
1 tbsp Vanilla extract

30 g Cocoa powder
150 g Organic red wheat berries, milled into flour
100 g Walnuts, ground into powder
12 g Baking powder
100 g Raisins
100 g Walnuts, chopped
12 Walnut halves for topping
1 tbsp Coconut sugar for topping

Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.

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Beef Liver Paté with Pinenuts

Saturday, November 17, 2018

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts / pistachios 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

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Dairy-Free Keto Bread with Herbes de Provence

Thursday, November 08, 2018

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

150 g Hazelnut meal
60 g Macadamia, ground
40 g Vanilla whey protein, sugar-free
1 tbsp Psyllium husk powder
2 tsp Baking powder
1 tsp Herbes de Provence
1/2 tsp Himalayan salt
6 Organic eggs

Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.

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Stirfried Brussels Sprouts with Beluga Lentils

Thursday, November 01, 2018

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

180 g Beluga lentils
400 ml Water
500 g Brussels sprouts, trimmed and washed
Salt
50 g Sundried tomatoes, sliced
1 Shallot, diced
3 tbsp Ghee
20 g Raisins
50 ml Organic apple juice
50 ml Chicken broth
1 tbsp Maple syrup
2 tbsp Balsamic vinegar
Freshly ground peppers
Parsley leaves

Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.