Animal Protein, Eat, Savoury

Paleo Quiche

When I used to live in paddington, on the long commute back home of a Saturday afternoon, I would occasional stop by a health store that was also a cafe, serving a whole variety of delicious vegetarian meals, in there glass fridge they would have a paleo quiche that on the rare occasion I would say F it, I’ll pay $9 AUD for one slice of this delicious goodness, I remember thinking, one day I will learn to make my own as the cost of one slice from this cafe is quite frankly a joke and lets be honest how hard can it really be to make?

This was about 2 years ago and I’m now getting around to making it up from scratch. I’m not sure why it took me so long to make a paleo quiche but I’m now thinking holy hell, this is an absolute game changer! I could potentially eat this everyday for breakfast, lunch and or dinner anytime! It’s so easy to make, inexpensive, SO SO nutritious and eating it is a pleasure! Already I’m fuelled with new ideas for different ingredients and flavours to experiment with. If you’ve got a spare 20mins in your day to prep up this king creation then you will be sure to fuel your insides with all the goodness this quiche has to offer for the week. 

Lets get started…..

Ingredients:

Add in whatever takes your fancy – these are the ingredients I baked inside;

The Filling:

  • 1/2 Roasted Zucchini 
  • 1/2 Roasted Red onion
  • 1 Garlic clove
  • 1 cup Chopped Butternut Pumpkin 
  • 1/2 Beetroot
  • Handful of Green Beans
  • 1 cup of Button Mushrooms
  • 1 TBSP Mixed seeds
  • 1 TBSP Coconut flour
  • 1 TBSP Gelatin
  • 1 can Organic creamed coconut flesh
  • 1 TSP Ground Coriander 
  • 1 TSP Ground cumin 
  • 4 Eggs
  • 1 TBSP Filtered water
  • 1 TSP Chilli Flakes
  • Pinch of rock salt
  • Black pepper to taste

Base/Crust:

  • 1.5 cups of LSA Meal (linseed, sunflower seed and almond flour)
  • Pinch of salt
  • Black Pepper to taste
  • 1 TSP cumin powder
  • 1 TSP liquid coconut oil
  • 1 TBSP Water
  • 1 TSP Cumin
  • 1 Egg

Method:

Starting with your veggies, I very thinly (the width of a sliver 5c coin) slice up the zucchini, beetroot, onion and button mushrooms and lay them individually in a cast iron baking dish in the oven for 10-15mins at 180C.

I place the butternut and green beans in boiling water and leave to soften for around 10min on a medium heat. 

Whilst your veggies are cooking you can start to make up your batter, which consists of the eggs, cumin and coriander powder, salt, pepper, water, chilli flakes, coconut flour, gelatin, mixed seeds and coconut cream. Whisk these altogether with a hand held whilst to combine all the lovely flavours.

Set aside for a moment and start to make the quiche crust;

This is super easy to make, all you need is your pie tin/dish 23mm wide. In a large mixing bowl, combine all ingredients and mix until you have what resembles somewhat a dough ball. 

Greece your pie dish with oil and place the dough ball in the middle and start to flatten down the crust with the back of a metal spoon. 

Once flattened, prick the base with a fork and when your veggies have browned and crisped up to your liking, remove form the oven and place the pie dish inside to cook on a low heat around 160C for round 10mins – when removed the crust base should feel firm to touch. Set aside and leave to cool. 

Next, when all vegetables are cooked through, including your butternut and green beans, place them into your coconut cream and egg filling. 

Stir to combine and pour over the crust base, gently place inside the oven to cook for 15-20mins at 180C until the filling has risen, looks brown and firm to touch. Be careful when testing the texture, as it may still be very hot. 

Once cooked through leave aside to set and cool for around 15-20min. I actually left mine to cool for a few hours, placed it the fridge and ate it cold for breakfast the following morning, it was fantastic! I’ll be completely honest I actually ate half of this quiche throughout the day as it was so tasty! I hope you enjoy it as much as I do!

Let me know if you have any comments or questions on this, id love to hear your thoughts. 

Drink

Pistachio Milk

Green milk?

Yes, this light yet creamy and rather refreshing pistachio milk works wonders in coffee’s, teas and baking.

Pistachio milk has quite a subtle flavour and must be heated very gently, almond milk is a little more robust under high temperatures, however this milk requires a little more TLC in a warm bath, if you boil it, it will most definitely split, so be sure to take extra care when heating.

Pistachios are a great source of healthy fats, fibre, protein, antioxidants, including nutrients such as vitamin B6 and potassium, they are a great nut milk substitute.

Ingredients:

1 cup of Pistachios

750ml Filtered water

Pinch of pink rock salt

Method:

Soak your emerald pistachio nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.

Pour your nut milk through a nut milk bag or fine mesh strainer and press the pistachio meal through a sieve and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml of pistachio milk and around 20g of pistachio meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pistachio meal looks dry and crispy, store away in an air tight container for up to a month.

Eat, Spreads

Almond and Macadamia Nut Butter

I feel like I’m team macadamia on just about everything lately, I’ve always loved this robust little nut but I’ve never experimented with it enough to realise that it’s actually fantastic to work with!

Check out my recipe for the creamiest most delicious Macadamia nut milk; https://goodnessgreen.blog/2019/09/11/macadamia-milk/

I think these two flavours pair really well and together they make a really nutritious spread, check out the recipe and make this delicious spread for yourself and see. 

Ingredients

  • 1 cup Roasted Almonds
  • ½ cup Roasted Almonds
  • 1 tbsp coconut oil
  • Pinch of rock salt for a flavour kickMakes around 250g of spread

To Make

You can toast raw nuts yourself on a low heat at 160c together in a tray for around 15minutes, be sure they become a golden brown when removed from the oven. Otherwise you can purchase both nuts and seeds pre roasted. Just ensure they have not been roasted in any vegetable oils before purchasing.When cool, add all nuts plus 1 tbsp of the coconut oil to a food processor and blitz up on the highest setting. Add more coconut oil as you go to get the optimal consistency you desire. Blending time will take around 2-4mins, add additional roasted, chopped almonds or seeds toward the end if you want a smooth spread with a chunky, crunchy texture.Spread and enjoy.

Drink

Macadamia Milk

What’s so good about these magical macadamia’s that you should swap up your soy, dairy and or almond milk?

Well, the Macadamia nut is native to the East Coast rainforests of North Eastern Australia, which makes it an easy source to purchase if living in Australia, 100 g of macadamia provides 8.6 g or 23% of daily recommended levels of dietary fibre, the nut is a rich source of monounsaturated fat, an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc and selenium.

This macadamia milk is thick, creamy and has as very similar smooth and subtle texture to the almond milk. Great for baking, steamed and frothed to add to your morning coffee.

Ingredients:

1 cup of Macadamia

750ml Filtered water

Pinch of pink rock salt

Method:

Soak the macadamia nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.

Pour your nut milk through a nut milk bag or fine mesh strainer and press the macadamia meal through a sieve and squeeze out as much liquid as you can with the back of a spoon if pressing the moisture out through a sieve. This should leave you with 750ml of macadamia milk and around 50g of macadamia meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the macadamia meal looks dry and crispy, store away in an air tight container for up to a month.

Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.

Animal Protein, Eat, Savoury

Shakshuka

What is Shakshuka?

You may know this meal as ‘baked eggs’ in some cafes that will serve this dish up in a traditional cast iron skillet. This middle eastern meal is great at any time of the day as it’s filling, nutritious and it takes merely moments to create as it’s a one and done recipe. The delicious combination of eggs, tomatoes and spices originating from the east make this breakfast banger one to wake up to.

Serves 1

Ingredients: 

½ red onion

1 yellow red pepper/capsicum

1 red pepper / capsicum

1 garlic clove

½ grated red chilli

3 button mushrooms

½ Avocado

½ cup of chopped sweet potato

2 pasture raised eggs

1 can of chopped tomatoes

Handful of chopped parsley

 2 tsp smoked paprika

1 tsp ground cumin

Pinch of rock salt

Black pepper

½ cup of water

Optional:

Coconut yoghurt

Chorizo

Method:

Cook time: 25-30mins

Set your oven on a fan forced setting at 180c.

In a large mixing bowl place all ingredients EXCEPT your pasture raised eggs and yoghurt.

Mix together the ingredients until it forms a chunky salsa like consistency, stir so all spices have coated the veggies. Grease your skillet pan in a nut or avocado oil (something with a high smoking point, to avoid releasing any dangerous toxins found in highly processed vegetable oils) when this is done you can add your coated veggies into the pan and place in the oven for roughly 25mins, If you would like to leave it longer to fully break down the vegetables you may do so. When you’ve checked your Shakshuka at around 25minutes you can very carefully remove the skillet pan from the oven using appropriate oven gloves, then with a dessert spoon, create 2 small nest like holes in the middle of the dish and crack your happy hen eggs inside. Place the skillet back into the oven for around 5 mins to allow the eggs to cook through, however you like them, runny, soft or hard? 5 minutes will allow then to cook slightly runny.

After 5 minutes, carefully remove the skillet pan from the oven and leave to cool for 5 minutes (a good time to make yourself a coffee) add coconut yoghurt to serve and sprinkle with fresh parsley and a drizzle of quality extra virgin olive oil. 

Drink, Savoury, Sweet

Hazelnut Milk

Got lemons? Make lemonade… Got Nuts? Let’s make nut milk!

You can quite literally make plant-based milk from most wholefoods, perhaps not lemons, but rice, soy beans, seeds, nuts and oats, the list goes on for dairy milk alternatives, how good they taste is for you to decide, I however like to experiment with these alternatives.

So far, I have made coconut milk, hemp, cashew, almond (my absolute favourite) and now HAZELNUT.

Hazelnut milk has an incredibly soft and subtle flavour, however you can enhance it’s earthy nutty flavours this by adding natural hazelnut essence, sweetening your milk with a date or try adding natural cacao to create a drinkable Nutella like drink. Your ratio of water to soaked hazelnuts will determine how creamy the milk consistency is. Here I use 1 cup of hazelnuts to 750ml of filtered water, so the ratio is around 15:1

Ingredients:

1 cup of hazelnuts

750ml Filtered water

Pinch of pink rock salt

Method:

Soak hazelnuts for 12 hours, then rinse with cold filtered or tap water, blitz up in a blender along with the water and rock salt. PRO TIP: By slowly adding water as you blend you can achieve your desired consistency – thick and creamy or light and smooth.

Pour the milk through a nut milk bag or fine mesh strainer and press the hazelnut meal through the sieve and squeeze out as much liquid as you can. This should leave you with 750ml of Hazelnut milk and around 50g of hazelnut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the hazelnut meal looks dry and crispy, store away in an air tight container for up to a month.

Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.

Eat, Sweet

Spiced Pumpkin Pie

Tis the season for heart warming food and in my book anything pumpkin spice with all things nice is a winter winner!

I’ve actually never made a pumpkin pie or actually ever tried it, coming into Australian winter my social media feed has been flooded with fellow foodies creating spiced pumpkin lattes, pancakes, smoothie bowls, pies, cakes the lot, I can’t understand people that don’t love pumpkin spice or chai?! It quite literally warms your soul!

So, after indulging in chai tea, mulled wine and cider this autumn/winter, a pumpkin pie was exactly what I needed and Holy Moley, it was everything I had dreamed of and more. I’m always sceptical of how certain recipes will turn out when creating and making them for the first time but this turned out so well! I would definitely make it again for a winter Christmas in July event for sure!

Gluten free, Paleo, Dairy Free, Refined sugar free

Ingredients:

Filling:

¼ Jap pumpkin

1 brown speckled banana or ½ cup of apple sauce

1 tbsp tapioca flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp of fresh ginger

1 tsp of ground all spice

2 tbsp full fat organic coconut cream

2 tsp raw (autumn if you can a seasonal) honey

1 tbsp grass fed pork gelatine

Pinch sea salt

Base:

X2 ½ cups of LSA meal

X2 eggs

X2 tbsp coconut sugar

2 tsp ground ginger

1 tsp tapioca flour

Extras for topping:

1 tbsp toasted pumpkin seeds

2 tbsp natural coconut yoghurt

Dusting of cinnamon

Method:

The base

Starting with your base, add all ingredients into a large mixing bowl and combine until the mixture form a firm round ball of dough – this should not be sticky or dry.

Place dough inside your 23mm pie tin or dish and flatten the dough with the back of a metal spoon to create an even smooth surface.

Once this is done, prick the base with a fork to allow the ‘pastry’ base to breath when its baking I the oven. The oven should be warmed to 170F for 10-15minutes, the pastry should be firm to touch and slightly browned, not burnt and crispy. Set aside to cool when based to perfection.

The Filling

Start by cutting the skin off your jap pumpkin and de seeding, then cut pumpkin flesh into small chunks and add to boiling water with a pinch of salt.

When the pumpkin is soft to prick with a fork, remove your pan from the stove and drain the pumpkin through a fine mesh sieve. Using a spatula, start to stir and scrape the pumpkin mash through the sieve into a bowl so the pumpkin comes through smooth and light – forming a puree consistency.

When all pumpkin has been sieved into a bowl, add all filling ingredients together in the mixing bowl and stir until fully combined.

Transfer your pumpkin mixture into a saucepan and place on a very low heat to warm through to activate the gelatine granules – this allows the gelatine to bloom. Stir and leave to settle for around 5 minutes over a low heat. 

Leave to cool for around 5-10minutes before pouring your deliciously smelling filling over the base. Smooth over and place inside your fridge for up to 4 hours to set, the longer the better. 

When it’s time to delicately carve up this beauty, decorate the top with a dollop of coconut yoghurt, a dusting of cinnamon powder and lastly sprinkle with toasted pumpkin seeds.

I hope you enjoy this as much as I did, its such a pleasure just to look at and eat!