This might not be the most classic Christmas recipe you can whip up this year, but that’s the thing. Why not? Why not to make something different? Everyone is making rum balls. Don’t get me wrong, I will still make my version of Rum Balls too. But at a same time I felt like making something new. Something more suitable for the hot Australian weather. Something with refreshing tropical flavour, yet still in small bite sizes perfect for the Christmas nibbling. And with citrus fruits in season I simply couldn’t resist. So here are the Lime Bites (Paleo, Low Carb, Vegan), perfect little treat after your Christmas lunch or just during the day to hush the hanger (because no one wants to be hungry and cranky during Christmas).
With Halloween around the corner it’s all about pumpkin lately. And even though I’m not always following the mainstream, this time I don’t want to miss the wagon, because pumpkin is actually my favourite vegetable. It’s so versatile. You can have it just roasted as a perfect side to your meats, pureed for extra fanciness or use it in desserts for a perfect texture and natural sweetness. So here is my recipe for super easy Pumpkin Cocoa Pudding (Paleo, Low Carb, Vegan).
I always thought that making a homemade coconut yoghurt is a little bit of alchemy. All the recipes sounded pretty complicated, included too many ingredients and a lot of work and I just couldn’t be bothered. But store-bought yoghurts usually contain so many unnecessary ingredients like starches and added sugars and also don’t seem to have many of the salutary probiotics which you expect from a yoghurt. And plainly they usually don’t taste very good. Well, unless you spend half of your salary on one tub. There are some very tasty coconut yoghurts out there, but their price can be too much for some of us. So I decided it’s time to give the home fermenting process a proper go.
Today Australia celebrates Anzac Day and honours all the men and women that served in all wars.
Originally ANZAC Day is the anniversary of the landing of troops from Australia and New Zealand on the Gallipoli Peninsula in Turkey during in World War I.
But today it’s a National remembrance of all the men and women in wars and conflicts and commemorative services are held across the whole country. First services are at dawn, which is the time of the ANZAC army (Australian and New Zealand Army Corps) first landing in Gallipoli in 1915. Then later in the day former soldiers take marches in many places.
So, back to reality. When we returned from our amazing trip to Austria (I will totally write about it later) the real life stuff hit me pretty hard. We have just 3 weeks left before our trip to Thailand (and moving to Australia after that, you can read a bit more about it in the Big Step story) and I’m starting to freak out a little.
These Celeriac and Carrot Fritters are a great companion to many meals. You can definitely enjoy them as they are. Which means don’t worry about the cutlery, get your hands a bit messy and maybe even use the fritters as a scoop for your favorite dip. My Avocado Jalapeno Dip would serve just great for that.
How successful are you with baking? And now – how successful are you with paleo baking??
My paleo baked sweets suck. I mean not all the time, but there is definitely lot of trials and errors. Cooking is so much easier. Right? Without all the weighing and measuring… But fortunately sometimes my baking efforts would bear the fruit. Like with this Chocolate Banana Protein Loaf which is foolproof and simple, yet very satisfying.