Merry Christmas Eve Spud Muffins,
If you fancy the idea of making your own cranberry sauce or “jelly” to go with the Turkey, ham, salmon (heck, even just slathering it on organic sprouted or sourdough bread with a shite-tonne of avocado or macadamia butter if you’re veg or vegan) this year, I think you’ll appreciate the simplicity of the following recipe.
Many roads lead to Rome animal sabbaticals.
This time last year, I thought long-term vegan diets were a disguised form of starvation. I was in the process of healing my digestive system from the years of damage that my autoimmune liver disease (and the pharmaceutical treatments I trialled … to no avail I might add) had caused. My depleted state saw me crave gelatinous connective tissue from animals bones, rich and fatty soups and muffins rich in eggs and butter.
These cute little biscuits simply melt in your mouth. They hold together well, but once you bite into them are beautifully soft but not so soft that you have to “do a Monica” (from F.R.I.E.N.D.S) and eat them over the sink.
These Christmas cookies are flour-less, butter-less and egg-less. Calling upon 5 simple ingredients and 12-15 minutes in the oven. They can be whipped up when guests call in at the last minute or if you’re just really craving cookies and don’t have much patience.
They’ve been taste-tested by several family friends that aren’t used to gluten-free, dairy-free or vegan foods and they all independently – without prompting – commented on how much they liked them.
At this time of year, it can be tempting to over-complicate things. This Amaze-bowl is super quick, easy and nourishing. A satisfying, yet light combo of “on-hand” ingredients.
I made these babies last night for a pre-Christmas drinks and dinner catch up that we had with a close family friend. She loved it – especially the macadamia butter element!
This divine butter can be made with or without the white chocolate twist. It’s simple but will have you making foodgasm noises left, right and centre. Serious “foodporn” in a jar.
Continue reading Salted Macadamia and White Chocolate Butter
Last week I had a jolly old time writing these two posts about fat;
This super-simple salad is a flavour-bomb and a refreshing accompaniment to a sustainably-sourced protein; think homemade organic chicken skewers or crispy-skinned sardines. It also works as a beautiful light meal – maybe add some extra nuts/seeds, avocado and some of your fave roast veggies for bulk and extra satisfaction.
I love having coconut aminos and coconut vinegar on hand.
This loaf was created in the spur of the moment. I was like “hey mum, I’m on holidays and you’re busy working. I have plenty of spare time and you’re almost out of date loaf … should I make something else?”.
Did I even need to ask? It’s Mamma T; either I make something from scratch or she eats gluten free marshmallows by the bag full!
Pate is a funny thing. It’s a delicacy, rather trendy and makes regular appearances at most common dinner parties. Generally speaking, most people like it’s smooth texture, rich flavour and satisfying nutrient-density. Liver on the other hand is another story. It overwhelms people. Grosses them out. Revolts them. The idea of regularly consuming organ meat is a foreign concept to a generation raised on more “premium” cuts of meat. Newsflash … pate is made from liver and liver itself is nothing to be afraid of.
