Mixed Berry and Coconut Almond Cheesecake

14 Saturday Jun 2014

Posted by Wendy in All recipes, Cakes and Bakes, Sweets & Treats

Tags

4th July recipe, berries, blueberries, Cheese cake, Cheesecake recipe, clean eating, desert recipe, gluten free, gluten free cheesecake recipe, Grain Free, paleo, Primal, sour cream, strawberries

Simply scrumptious and perfectly themed for the 4th July with strawberries, blueberries and cream.

This was the first dessert I made after I stopped eating grains, seed oils, processed food and cut my refined sugar intake. It was the first dessert I have eaten without that guilty feeling of overindulgence, or triggering that familiar craving of “just one more slice”!

Full of lovely full fat cream cheese and sour cream with a delicious coconut and almond base.This is the ultimate paleo with cream recipe, so apologies to all who are dairy-free.

It is so scrumptious that it is regularly requested as a family treat! So give it a try, I am sure you will love it too!

Continue reading →

Beef Stroganoff

24 Saturday May 2014

Posted by Wendy in All recipes, Beef, Main Meals

≈ Comments Off on Beef Stroganoff

Tags

beef, clean eating, gluten free, Grain Free, mushrooms, Primal, shallots, sour cream

A special dinner party recipe of mine in the late 1970’s, but as a low fat, high carb disciple this dish, which uses a heap of lovely full fat sour cream, was off the menu! Zip forward thirty odd years and one of the joys of Primal eating is discovering these old favourites. Better still eating them guilt free.

Traditionally this recipe was served over egg noodles but removing the pasta in no way detracts from the recipe – indeed the flavour of the meal is enhanced without the distraction of pasta. Serve this dish with simply prepared Brussels sprouts that have a dollop of butter and plenty of salt and pepper.

A dish which is perfect for a cold weekday night or a special meal to share with friends.

Beef Stroganoff

Servings: 4
Difficulty: easy
Print

100g (6 tbsp) butter (grass feed)
700g (11/2 pounds), rump or scotch fillet – grass feed. (or top sirloin or tenderloin), sliced into thin strips
1/3 cup chopped shallots or red onion
500g (1 pound) mushrooms, sliced
Salt and pepper to taste
1/2 tsp nutmeg – preferably freshly ground from a whole nutmeg.
2 tsp of dry tarragon or 4 tbsp of chopped fresh tarragon
1 cup (250ml), sour cream at room temperature

Melt 3 Tbsp of butter in a large pan on medium heat. Increase the heat to high/med-high and add the beef in batches to ensure the meat is browned quickly
Sprinkle with some salt and pepper.
When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots and cook until soft but not brown.
Remove the shallots and place in the same bowl as the meat.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms.
Cook, stirring occasionally for about 4 minutes.
While cooking, sprinkle the nutmeg and the tarragon.
Reduce the heat to low and add the sour cream to the mushrooms.
Mix in the sour cream thoroughly.
Do not let it come to a simmer or boil or the sour cream will curdle.
Stir in the beef and shallots. Add salt and pepper to taste.
Plate, decorate with more fresh tarragon or parsley.

Eat and enjoy!

Chocolate Fudge cake with Strawberry cream

24 Saturday May 2014

Posted by Wendy in All recipes, Cakes and Bakes

≈ 3 Comments

Tags

berries, chocolate, chocolate cake recipe, clean eating, cream, fudge cake, gluten free, Grain Free, paleo, Primal, strawberries

This is affectionately known as Chocolate Squish Cake and is a cake to impress. Not only can you unleash your creative decorating skills, (or in my case, no decorating skill at all!), you have the most delicious cake to share.
To eat the cake I dare you to engage your inner child and use your hands. When the slice is all gone enjoy licking the oozy cream off your fingers!

Chocolate Fudge Cake with Strawberry cream

Servings: 8-10
Difficulty: easy
Print

Chocolate Fudge Cake
1/2 cup /125g butter (grass feed, organic is best) or coconut oil
1/2 cup cocoa powder – sifted
6 free range eggs
1/4 to 1/3 cup coconut sugar (sifted to remove large granules) or raw honey or pure maple syrup. Note the amount you use depends on tastes – the less sweetner the better.
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. pure vanilla essence
1/2 cup coconut flour – sifted

Preheat oven to 350F or 175C.
Line a 9 inch/20cm cake tin with parchment/cooking paper.
Melt the butter or oil in a saucepan on low heat.
Stir in the sifted cocoa powder until mixture is smooth and remove from heat.
In a large mixing bowl, beat or whisk the eggs, coconut sugar or honey, salt, baking powder & vanilla essence.
Pour cocoa/butter or oil mixture into the egg mixture and mix well.
Add flour and whisk or beat until smooth
Pour batter into cake tin.
Bake at 350 degrees for 18-23 minutes depending on your oven. Check after 16 minutes , cake is cooked when a skewer/tooth pick inserted comes out clean.
Remove from oven, let cool in pan for 5 minutes then carefully remove and cool on a cake rack.
Once cooled place on a board and very carefully cut in half through the middle. Best to use a serrated or bread knife for this – take your time!
Place bottom half on a serving plate and pile on ½ of the Strawberry cream.
Gently place the top on and coat with the remaining strawberry cream.
Decorate with sliced strawberries.
Admire, slice and eat!

Strawberry cream
1 ¼ cups (330ml) cream (grass feed, organic is best)
1 ½ cups (375g) strawberries & three large strawberries
2 tsp coconut sugar (sifted) or raw honey or pure maple syrup or 1/2 tsp stevia powder – depending on taste

Reserve the 3 large strawberries to decorate.
Slice the remainder and in a small pan and heat to a very gentle simmer.
Add coconut sugar/honey or stevia and taste for sweetness.
Once berries are soft and mushy, remove from the heat and set aside to cool.
Reserve 2 tbsp of the strawberry juice.
Slice the reserved strawberries, place in a small bowl and spoon over the reserved strawberry juice to glaze.
Whip cream until stiff and gently mix in the cooled strawberries.
Place strawberry cream mixture and the separate sliced strawberries in the fridge until cake is ready to decorate.

Estimate Per Serve: Carbs = 10.8g Sat-Fat = 15.9g

The inspiration for this cake came from two wonderful Paleo bloggers, the cake from the unrefined kitchen and the strawberry cream from the Foodie and the Family.