Tuesday, 15 March 2016

Autoimmune Paleo Cookbook Allergen Free Treats

Another afternoon, another 3.30pm "WHERE ARE THE TREATS" dilemma.

Never fear. I bring treats with nutritional credit so you can feel satisfied AND highly self-righteous. And who doesn't need a bit of that during the mid-afternoon crawl to the finish line?
Coming to you from The Autoimmune Paleo Cookbook by Mickey Trescott (Murdoch Books) - I know, it sounds very Pete Evans, hipster Crossfit what-have-you, but once you get beyond the title, the recipes are fabulous. Everything from salad to post-workout snack to dinner for 10.

Here's two of the fabulous finds - my favourites. I hope you love them and share them. I highly recommend popping the fig balls in a tupperware container and keeping in the fridge at work. They also make for some very happy post-school snack time and school fete fare.

FIG ENERGY BITES

Time: 1 hour
Yield: 16 Bites
Tools: Food Processor

370 g unsulphured dried figs
130 g fine shredded coconut, divided (unsweetened)
80 ml coconut oil, melted
1/4 teaspoon ground cinnamon
Pinch of sea salt

1 Place the figs, 100 g of the coconut, coconut oil, cinnamon and salt in a food processor and pulse on and off until a thick paste forms (you may have to stop and scrape the sides of your food processor a couple of times).

2  Form into 2.5 cm balls, then roll them in the reserved 30 g of shredded coconut.

3  Refrigerate for at least 30 minutes to let the coconut oil set.

Note: Feel free to play around with the dried fruit in this recipe-—dates, dried apples and apricots are all good substitutions for the figs.

Storage: Keeps for a week or two stored in the refrigerator. Also freezes well.

SEARED BROCCOLINI WITH COCONUT BASIL PESTO


Time: 30 Minutes
Serves: 4

2 tablespoons solid cooking fat
450 g broccolini, washed, ends of stems removed
4 cloves garlic, minced
250 ml Coconut-Basil Pesto (page 124)

1 Heat the cooking fat in a large frying pan on high heat. When the fat has melted and the pan is hot, sear the broccolini for a couple of minutes on each side. Turn the heat down to medium, add the garlic and let cook, covered, for about 10 minutes, or until the broccolini is tender.

2 Serve with coconut pesto drizzled over the top.

Storage: Keeps well in the refrigerator.


coconut-Basil Pesto

Time: 15 Minutes
Yield: 375 mls

125 ml coconut water or filtered water
100 g fresh basil leaves
60 ml extra-virgin olive oil
4 cm piece ginger, peeled and chopped
2–3 cloves garlic, chopped
1 tablespoon ume plum vinegar
1 lemon, juiced (about 2 tablespoons)
A few sprigs of fresh mint

1 Place all ingredients into a blender and blend on high for 15 seconds, stopping to scrape the sides if needed. If you want a smoother pesto, continue to blend until desired consistency is reached.

Variation: Use apple cider or coconut vinegars and add sea salt to taste, as those vinegars are not as salty as the plum.

Storage: Keeps for a couple of days, sealed, in the refrigerator.

My Muscle Chef Food Delivery for Fitness Foodies

I'm no stranger to food delivery services and I've had the good, the bad and the ugly (ahem, see last post on food delivery exper...