Rawsome Dairy-Free Chocolate

RAWSOME DAIRY-FREE CHOCOLATE 

Ingredients 
100g Agave Nectar
1 1/2 tsp organic vanilla extract
200g Raw Cacao Butter (in small pieces)
80g Raw Cacao Powder
2 pinches Himalayan salt (or good quality salt)
Handful Slithered Almonds

Method
Make sure your bowl and blades are completely dry before starting...

1) Place cacao butter in TMX bowl and melt at 37 degrees for 15-20 minutes on speed 1 (until almost melted)


2) Add Agave Nectar and Vanilla and continue cooking for 10 minutes at 37 degrees on speed 1.

3) Add cacao powder to bowl and mix on speed 6 until well mixed (approx 30 seconds)Scrape down the sides.

4) Continue to cook at 37 degrees on speed 1 for 20 minutes.

5) Add your salt and continue to cook/stir for 40 minutes at 37 degrees on speed 1. (Mixing/cooking for this long is essential for it to become smooth and not grainy).

6) Prepare a large rectangle tin (I use a lamington tin) by lining with baking paper. Sprinkle slithered almonds across the base of the tin. Pour your chocolate across the top of the almonds. You want this to be quite thin so a large tin is essential here.

7) Place in the fridge to set (or freezer if you want it quicker!)

8) Once set, take out of tin and break into pieces of cut into smaller squares.

Enjoy!!!

***Tips***
*You can make any variation you like- mint by using peppermint oil; dried fruit; different types of nuts etc.
*As this chocolate is completely preservative free, it must be kept refrigerated. It will begin to melt very quickly once out of the fridge. 
*The longer you mix it for at 37 degrees, the smoother it is. Trust me, you don't want to rush this process- noone likes grainy chocolate!
*This is a dark, bitter chocolate. It will taste quite different to your usual creamy, sugary chocolate. But it is DELICIOUS!!
*You can make this with 100g of Rapadura, which makes it even more bitter. The Agave Nectar makes this one a nice balance of sweet and bitter.

Paleo Breakfast Muffins

PALEO BREAKFAST MUFFINS

I think I have mentioned before, but breakfast is a tough meal to plan for when eating a paleo diet. It means being prepared, thinking of different options other than eggs, eggs and more eggs, and often searching for quick and easy meals to grab in the morning rush! I came across these muffins on one of my favourite paleo sites: PALEOMG (go there if you haven't before- she's a legend) so I though I would convert the recipe for Thermomix users! They aren't 'every day food' as they do have a lot of coconut oil and nuttelex in them, however they serve as an excellent brekky substitute on those busy and hectic mornings! These are also an acquired taste. If you are looking for a sweet, sugary muffin, then these aren't for you. They border on savory in flavour and the flavour of the pepita meal is quite strong. I love them, but they won't be for everyone. Give them a go and let me know what you think.

Happy cooking!!!!

Ingredients
1 apple peeled and quartered
1 large carrot, peeled, chopped into chunks
110g nuttelex spread
110g coconut oil, melted
1 cup pepitas (sunflower seeds- green ones)
3 eggs
45g chopped pecans
20g raisins (optional- I didn't use as I don't like them, but go for it!!)
1 tablespoon cinnamon
1 tablespoon raw honey
1/4 teaspoon baking soda
pinch salt

Method
1) Preheat over to 180 degrees and line a 12 muffin tray with muffin cases

2)Add pepitas to a small saucepan over medium heat with a tablespoon of nuttelex spread.

3) Cook for 3-5 minutes, moving around lots so that they don't burn and cook on all sides (super important not to burn as your muffins will taste burnt) Set aside

4) Add apple and carrot to TMX bowl and grate for 4 seconds on speed 8.If there are any large chunks left, chop for another 1-2 seconds on speed 4. (only if needed) Set carrot and apple aside in a bowl.

5) Rinse out TMX bowl and dry. Place roasted pepitas into TMX bowl and process for 15 seconds on speed 8 or until it turns into a meal/flour.

6) Scrape down the sides. Add eggs, coconut oil, honey, pecans, cinnamon, salt, baking soda, carrots and apple mixture, nuttelex spread and raisins (if using them). Mix for 20 seconds on speed 4.

7) Pour batter into the muffin cases and cook in the preheated oven for 25-30 minutes or until cooked through.

8) Allow to cool in muffin trays and then transfer to a wire rack.

9) Serve! Enjoy!!!

Tips:
 ***I didn't have them, but these would have been better cooked in large muffin trays. I made 15 smaller muffins, but would have preferred 8-9 large 'breakfast sized' muffins instead.
***Make sure you do not over cook the seeds as these will taste burnt and charred in the muffins.Remember this is acting as the flour, so it is super important.
***These are delicious served warm with a tiny smear of nuttelex spread in the middle. YUM!!!!

Thanks to PALEOMG for the great recipe!! xx

Marlin Steaks with Pumpkin and Bean Salad

MARLIN STEAKS WITH PUMPKIN AND BEAN SALAD- Paleo
Serves 2 (with left over salad)

I have to give a shout-out to my husband for tonight's dinner! He cooked the merlin beautifully on the BBQ! YUM!!! This dish is paleo and I haven't yet worked out how many WW Pro-Points but will do so ASAP. The fish was absolutely yummy and the salad is a mix of two of my fav salad recipes from the 'Quick Fix in the Thermomix' cookbook. Hope you enjoy!!!! It's definitely a new favourite of ours that's for sure!!

Ingredients
2 steaks of Merlin
Olive Oil (to run on fish steaks)
1000g Pumpkin (cut into cubes)
500g stringless beans (ends trimmed)
150g raw almonds
40g Nuttelex (dairy free spread)
2-3 garlic cloves
Juice of 1 lemon

Method
1) Place almonds into the TMX bowl and chop for 2 seconds on speed 6. Set aside.

2) Fill TMX bowl with 700g water. Place varoma steamer on top and add pumpkin pieces. Steam for 14 minutes on Varoma temperature on speed 3.

3) Scatter beans on top of pumpkin and steam for a further 6 minutes on Varoma temperature, speed 3. Set pumpkin and beans aside, leaving the lid of the varoma on.

4) Dry out TMX bowl thoroughly. Place garlic cloves into bowl and chop for 2 seconds on speed 6. Add chopped almonds and nuttelex and saute for 5 minutes at 100 degrees on speed 1.

5) Add pumpkin and beans to a large salad bowl and pour butter almond mixture over the top. Stir through. (the reason we don't put this back into the TMX bowl to stir is because there is too much to fit in!!) Set salad aside.

6) Heat the BBQ Grill until it is a high heat. Meanwhile, rub the Marlin steaks with oil and crack salt and pepper on both sides. (super important for BBQ to be HOT)

7) Cook Marlin steaks on the BBQ for 2 minutes on each side. 2 minutes is all it needs. Cook so that fish is still translucent through the middle. Overcooking this fish makes it extremely chewy and pulls out all of the flavour. Trust me- 2 minutes each side!! Leave fish to rest for a few minutes.

8) Serve Marlin with pumkin and bean salad and a few wedges of lemon. DELICIOUS!! 

Weight Watchers Banana and Blueberry Muffins- 3 ProPoints

WEIGHT WATCHERS BANANA AND BLUEBERRY MUFFINS (3 ProPoints)
Serves 12

These scrumptious muffins aren't plaeo but they are only 3 Weight Watchers points and they really hit the spot  when you need something a little sweet. These aren't as sweet as normal muffins as they have a lot less sugar and the sweetness comes from the fruit. If you want to make these paleo, go back and find my Apple and Date Muffins and replace the apples and dates with the bananas and blueberries! Easy!!

Ingredients
50g Caster Sugar
100g Nuttelex Lite (or Weight Watchers canola spread)
2 Medium Bananas (mashed)
2 Small Eggs
225g Self Raising Flour
1tsp Baking Powder
150g Fresh Blueberries
1 tsp Vanilla Extract


Method
1) Preheat the over to 200 degrees and line a muffin tray with 12 paper cases.

2) Put sugar and nuttelex into the TMX bowl and mix for 5 seconds on Speed 4 or until creamed together. (You may need to scrape the sides with a spatula and do for a couple more seconds).

3) Add bananas, vanilla and eggs and beat for 5 seconds on Speed 4 or until combined.

4) Put flour and baking powder into the bowl and mix for 10 seconds on Speed 5 before decreasing to Speed 4 for another 10 seconds- 20 seconds all together (or until combined).

5) Take the bowl off and fold through fresh blueberries with your spatula.

6) Divide evenly between the 12 muffin cases and bake for 15-20 minutes or until well risen and cooked through. Transfer to a wire rack to cool.

My Favourite Salad Dressing!

MY FAVOURITE SALAD DRESSING (From the 'My Way of Cooking' Cookbook)

I have tried a few salad dressings in the Thermomix. This one is my favourite. Tastes delicious!! It is 0 WeightWatchers ProPoints for the drizzle you would put on your salad. It is also Paleo (if you leave the sugar out and buy a sugarfree organic mustard from your nearest health food shop).

Ingredients
240g Extra Virgin Olive Oil
50g Wholegrain Mustard
50g Balsamic Vinegar
2 tsp sugar
2 tbsp mixed dried herbs (eg. Basil, Oregano, Thyme, Rosemary)
1 tsp salt
1/4 tsp (pinch) of cracked pepper


Method
1) Place a jar or container onto the TMX mixing bowl lid. Weigh oil into it and set aside.

2) Place all remaining ingredients into the TMX bowl and mix for 30 seconds on Speed 4.

3) Hold measuring cup with your hand to prevent it from vibrating, beat for 3 minutes on Speed 4. Meanwhile pour the oil onto the mixing bowl lid. Once time is up, pour into a jar or dressing jars and refrigerate.

It's that easy!!!!! Enjoy!

MARINATED CHICKEN WITH WHITE CABBAGE SALAD PALEO (mostly) Weight Watchers Pro-Points: 7

MARINATED CHICKEN WITH WHITE CABBAGE SALAD

PALEO (mostly) Weight Watchers Pro-Points: 7

Marinade

Ingredients

55g Tamari (reduced salt soy sauce- wheat free, no preservatives)

70g Honey

30g White Wine Vinegar

2 Cloves Garlic

3 cm cube ginger

45g Olive Oil

2 Spring onion cut into chunks

1tsp black peppercorns

Method

1)      Place garlic, ginger, spring onion and peppercorns into the TMX bowl and blitz for 4 seconds on speed 7. Scrape sides with spatula.

2)      Add remaining ingredients and mix for 20 seconds on speed 3.

3)      Pour into a shallow dish and place chicken breasts in. (use spatula to scrape honey off of the bottom). Flip chicken a few times and use a spoon to scoop some of the chunky bits onto the top of the chicken. Cover and refrigerate for at least 1 hour to marinate. 

White Cabbage Salad (adapted from the ‘My Way of Cooking’ Cookbook)

Next make the salad...

Ingredients

250g cabbage cut into large chunks

60g carrot, cut into large chunks

25g red onion (quarter of a red onion)

50g red capsicum, cut into large chunks

50g apple, quartered

2 sprigs parsley (leaves only)

1 tsp rock salt

2 pinches of pepper

20g light olive oil

2tbsp lemon juice

Method

1)      Place all ingredients into the TMX bowl and chop for 6 seconds on speed 4 using the spatula to help combine. (This can be done to desired consistency- I like mine quite chunky. The key here is to not cut the veggies too small. LARGE CHUNKS!)

2)   Refrigerate until needed.

Chicken

Method

1)      Take chicken out of the marinade and wrap tightly in cling film or place into a sandwich bag with all excess air squeezed out. (DISCARD EXCESS MARINADE- please do not try and keep this, it is dangerous as it has had raw chicken sitting in it. It’s not worth it guys. Would’ve cost you next to nothing to make that marinade)

2)      Fill the TMX bowl with 1000g water.

3)      Place the wrapped chicken into the varoma and place on top of the TMX bowl.

4)      Cook for 30 min at Varoma Temp on Speed 2

5)   Take Varoma basket off of the TMX bowl and let is rest, lid on, with chicken in for a further 5 minutes.

6)      Finally I like to seal my chicken briefly on each side in a pan with a tiny bit of spray oil just to crisp it off.Take chicken out of glad wrap and put into a hot frying pan briefly on each side (not too long- it doesn't need to cook any longer)

6)      Serve with Cabbage Salad. YUM!!!

***Please Note: I worked out the ProPoints for this by breaking each meal down. The majority of the marinade will be disgarded- it has been used to impart flavour. I worked out the marinade that is left
on the chicken would be 1 point at the most. The chicken is 5 points because we are steaming it (super healthy way of cooking chicken!). The cabbage salad serves a lot of people and the only thing worth points in it is the oil. Again a serve of salad is worth about 1 point. This will always depend on your serving size. Keep this in mind!!***

Amy's Wonder Juice!

AMY'S WONDER JUICE
PALEO/ WW ProPoints: 0

There comes a point in my day, usually around 3 or 4 o'clock, when I feel like I could sit on the floor with a HUGE chocolate cake and absolutely write myself off.... Mmmm chocolate cake... Luckily, however, Will Power prevails!!! After finishing all of my episodes of The Real Housewives of Miami this afternoon, I decided to get off my arse and make myself a juice! Juices are GREAT in the Thermomix. Don't get me wrong, if you are lucky enough to have a $400+ cold press juicer then please go ahead and do them in there. But if you are like me and have one of those juicers with a thousand parts that gets messy and becomes so much of a hassle that you decide to simply go the chocolate cake, then the Thermomix is for you!!You can use anything you like- Fruit, Veggies.. You're Choice! But if you are like me, you like when someone can tell you combinations that work well and taste amazing! How many WeightWatchers ProPoints you say? 0! ...... Pfft.. No Way........... YES WAY! And all of you Paleo Lovers! Of course!!!!!
So this arvo I made the following juice.. The result was a delicious blend of fruit and veggie with the addition of the power veggie BEETROOT! (read here... http://www.rawfoodjourney.co.uk/raw-living-food-ingredients/beetroot/5-top-health-benefits-of-raw-beetroot/) AND I feel great.... AND I didn't gorge on chocolate cake! SUCCESS!!!

Enjoy!

Ingredients 

2 Carrots (cut into chunks- no need to peel)
1 beetroot (peeled and quartered)
Half a seedless watermelon
2 Apples (cored and quartered)
Half Pineapple
2 trays ice
260g filtered water
400g orange juice (nudie 'nothing but oranges' orange juice- pulp free)


Method

1) You want to do this juice in 2 batches. So half everything... Place 1 carrot, half beetroot, half the watermelon, 1 apple, half the pineapple, 1 tray of ice, 130g water and 200g orange juice into the TMX bowl. Slowly turn the speed up to 8 and blend for 40 seconds on speed 8.

2) Next I strained the juice (if you enjoy the pulp, it is actually better for you to keep it all in, however I can't drink it like that, so I strain mine). You can use your TMX basket, however I like to use a simple sieve as I find it makes for a lovely, pulp-free juice. Use your Basket/Sieve over a bowl/jug and use a spoon to work the juice from the pulp. Discard the pulp.

3) Repeat steps 1 and 2 and add the second batch of juice to the first!

Done! So easy!!! This will serve approx 6-8 drinks!! That fruit cost me $9.50 from a green grocer and gave us 8 glasses of juice! Bargain!!!!


Helpful Hints:
*The EDC suggests you keep pulp and make fruit spread. This would be ok for an only fruit based juice, however with the veggies included I wouldn't recommend. Each to their own!
*You can use your own oranges in this juice, however it will add a ton of pulp (that's ok if you like the pulp). The Nudie 'nothing but oranges' juice is completely just that- orange juice! Using it like this as an addition to the juice helps add 'liquid' to a very pulpy juice. (or you could pre-juice your own oranges)