Creamy Chicken & Porcini Mushroom Soup (paleo. gf. df & vegan option)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 4

Creamy chicken and porcini mushroom soup is a simple hearty soup is perfect for cooler days, providing warmth and nourishment in every spoonful. The rich, earthy porcini mushrooms complement the velvety texture of creamy chicken soup, offering a savoury and comforting umami flavour.

Ingredients:

4 sprigs parsley, fresh
1 carrot
1 celery stalk
1 brown onion
4 cups mushrooms
2 tbs porcini mushrooms, dried
500g chicken thigh
3.5 cups chicken broth, or stock
3 tbs butter, grassfed or olive oil for vegan option
1/2 tsp black pepper, ground
1 tsp salt
4 tbs plain flour, gluten free

OPTIONAL

potato
zuchini
vegetables of choice
omit chicken and add more mushrooms for vegan option

Method:

1. Place the parsley, carrot, celery, mushrooms, porcini mushrooms, onion into a food processor and roughly chop.

2. Place butter into saucepan on medium heat and add vegetables and sauté for 5 minutes.

3. Add chopped chicken (3cm pieces), pepper, salt and flour into the saucepan and stir continuously for 2 minutes then add the bone broth/stock and simmer for approximately 20-30 minutes until chicken is cooked through over medium heat,

4. Serve with label or yoghurt with fresh herbs, I use chives or parsley.

Enjoy x

Apple & Berry Crumble (paleo. gf. df & vegan option)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 6-8

Ahhhh ok finally…. I have been trying to do this recipe for weeks… the joy’s of having a toddler, teaching workshop’s and studying at the same time.

This is quick simple and freakin delicious get involved people.

I like to serve pipping hot with a big scoop of coconut yoghurt or have been known to have it for breakfast too, it’s pretty much the same ingredients as breakfast right… fruit, nuts, yoghurt and oats.

Ingredients:

Filling
6 apples
1/2 cup berries, of choice
1/2 tsp vanilla bean powder

Crumble
1 cup oats, gluten free
1 cup coconut, desiccated
1/2 cup coconut sugar
1 1/4 cup cashews, or nut of choice
1/2 tsp vanilla bean powder
1/2 cinnamon
1/8 tsp salt
80g organic butter, or coconut oil for vegan option

OPTIONAL

pears
mango
rhubarb

Method:

1. Pre-heat oven on 170 degrees.

2. Peel and slices apples roughly and add to oven proof dish and then add berries and 1/2 tsp vanilla bean powder.

3. Put all the crumble ingredients (except butter) in the blender and blitz on high for approximately 10 seconds - oats, coconut sugar, coconut, nuts, salt, cinnamon and vanilla bean powder.

4. Add butter then blitz again until the mixture comes together as a crumble dough like consistency.

5. Pour mixture over the apples and then press down gently with the back of a spoon.

6. Place in oven and bake for approximately 40 minutes or until the fruit is soft and the crumble is golden.

Enjoy x

Thick & Creamy Coconut Yoghurt (paleo. keto. low carb. vegan. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 400mls

Ok so what if I told you could make thick creamy coconut yoghurt at home instead on the cheap instead of store bought coconut yoghurt that cost’s a bomb and more often than not has some questionable ingredients added to it.

It’s simple!!

A couple of things that ensure you’re going to get a thick creamy coconut yoghurt every time are;

I use the Ayam brand of coconut cream, it’s got no nasties in it and it’s just coconut cream, it doesn’t spilt, you know sometimes you buy a good organic coconut cream and open it and the coconut cream is solidified on top and there’s coconut water underneath, it hasn’t emulsified which is fine it will still work but it just means most times you won’t get a thick yoghurt… so Ayam where possible and yes you could use Ayam’s coconut milk it just won’t be as thick… so you may as well buy the coconut cream and mix it with water (same thing) if you want a thinner consistency.
I have tried heaps of other brands but find Ayam never lets me down and no I’m not sponsored.

Next I use sunflower lecithin as an emulsifier, it’s also great for our cognitive function as it’s high in choline! Note: if using an alternative brand to Ayam it assist in emulsifying the coconut cream and coconut water.
BUT please don’t get sunflower lecithin confused with soy lecithin, soy lecithin is also and emulsifier it just doesn’t have health benefits that sunflower lecithin does.

I like to make mine in my pressure cooker because it means I can manipulate the fermenting time and have yoghurt ready in 6-8 hours instead of a couple of days, I have given you both methods below.

Ingredients:

1 can coconut cream - 400mls, full fat I use Ayam
1-2 probiotic capsules, dairy free
1 tsp sunflower lecithin

OPTIONAL

1/2 tsp vanilla bean powder
salt
maple syrup
coconut sugar

Method:

1. Put all the ingredients in the blender and blitz on high for approximately 10 seconds.

2. Pour into clean jar and place a muslin cloth over the jar with an elastic band.

3. Allow to ferment at room temperature for 24hr to 48hrs depending on desire taste and consistency. When the yoghurt is ready it will have a tangy taste, the longer you leave it to ferment the more tang it will have.

4. Once your happy with the taste put the lid on the jar and store in the fridge to be consumed within the week, it will thicken up in the fridge.
   If the yoghurt has spilt into a creamy part and watery part simply stir to combine before placing in the fridge.

NB. I do this in my pressure cooker, at step 2. simply pour into the pressure cooker and press the yoghurt function, once the pressure cooker has finished follow step 4.

Also you don’t have to use a probiotic as a starter for the ferment you can simply add a couple of tablespoons of your previous coconut yoghurt in place of the probiotic as your starter.

Enjoy x

Immune Boosting Elderberry Syrup w/ Schisandra, Hawthorn & Hibiscus (paleo. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 500mls

Elderberries have been used in traditional medicine for a very long time for boosting the immune system, keeping colds and flu’s at bay and/or shortening the duration of a cold and flu, these days you can find elderberry syrup in most pharmacies, health stores or online to combat colds and flu’s.

This syrup is high in Vit C, which is great for boosting our immune system, assisting the body in wound healing, boosts collagen production, increases iron absorption and promotes tissue repair and regeneration just to name a few of benefits.

I used a blend of nutritionally potent berries, hibiscus and some ingestible essential oils to make this kick arse immune boosting syrup, the oils are high in antioxidants, especially the clove oil that is in the onguard essential oil blend and honey is antibacterial and soothing for sore throats.
This is something I usually make as the weather gets cooler to keep in the fridge and swig on daily for myself and the family.
I would generally have about a tablespoon daily and then if I do have a cold or feel one coming on I swig it say every 3 hours, I would generally give Lila about 1/2 teaspoon to a 1 teaspoon diluted in some water to sip on, which she loves the taste of too, she calls in juice.

Now if you are doing keto or no sugar simply omit the honey for your choice of sweetener or omit all together, be prepared it will taste more tart without the sweetness.

You can make this on the stove top or in a pressure cooker, I prefer the pressure cooker as it’s less mucking around.

Ingredients:

1/2 cup elderberry blend, or just elderberry
2 cups filtered water
1/2 cup raw honey
4 drops doTERRA ginger essential oil - click here to order essential oils
4 drops doTERRA onguard essential oil

OPTIONAL
1/2 tsp cinnamon, or 2 quills - add with berries to cook
1/4 tsp ground cloves, or 6 cloves - add with berries to cook
2 tbs grated ginger - add with berries to cook
Your choice of sweetener if not using honey

Method:

1. Place elderberry and water into the pressure cooker and cook on high for 30 minutes.

2. Once cooked strain liquid and discard berries.

3. Once liquid has cooled and is still warm add raw honey and essential oils, mix and then pour into bottle and store in the fridge.

Stovetop: add the ingredients the same as above with 1 extra cup of filtered water to a saucepan and simmer on stove top for approximately 1 hour, the liquid will reduce to approximately 500mls. Once cooked strain and discard berries then once cool enough add honey and essential oils.

NB. If you are not using essential oils add the dried cloves, cinnamon and fresh ginger at stage 1 with the elderberries to cook.

Enjoy x

Macadamia & White Vanilla Choc & Chaga (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves many 😉

This is so freakin good!!!

The toasted macadamia and coconut pair so well with the white vanilla chocolate and then with that hit of chewy sweetness and mouth feel that comes from the goji berries… I’m not a huge fan of the flavour of goji’s but in chocolate they work so well and they help boost our immune system too.

The cacao butter is loaded full of antioxidant rich fats that boost our ‘feel good’ neurotransmitters and the chaga medicinal mushroom is an amazing adaptagenic that helps our body deal with stress, works on our gut health, anti-ageing and is one of the highest known antioxidant rich food sources on the planet.

Like everything I make this is quick and simple, it’s got to be as Miss nearly two doesn’t give me much time to get shizz done… Do yourself a favour and make it!!!

Ingredients:

1/2 cup macadamia’s, toasted
1 cup coconut flakes, toasted
1/3 cup cacao butter - melted
1 tbs almond nut butter or nut butter of choice
5 tbs coconut butter
1 tsp vanilla powder
2 tbs goji berries
1-2 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
10-15 drops monkfruit concentrate
pinch salt

OPTIONAL
collagen
mesquite powder
lucuma powder

Method:

1. Toast the macadamia’s and coconut flakes in the oven 160º for approximately 10 minutes, check as they can toast quickly and flip over half way through, then set aside to cool.

2. Add the melted cacao butter, coconut butter, almond nut butter, salt, vanilla, chaga and monkfruit concentrate to food processor and combine well.

3. Add the cooled macadamia an coconut and the goji berries to the cacao butter mixture and combine.

4. Pour mixture into baking paper line tray or into moulds and place into fridge to set.

5. Store in fridge or freezer.

Enjoy x

Creamy Cashew Milk (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1 litre

This is our go to milk at home!
Cashew nut milk is super creamy and versatile as a milk, it’s great if you a transitioning from cow’s milk to a plantbased milk as I find it’s the creamiest and super simple to make.
Unlike other nut or seed milks it’s not necessary to strain through a nut milk bag as the cashew particles are finer unless that’s your preference, it definitely will give it a better mouth feel if you choose to do so but I very rarely do.

You can add other nuts, seeds or sweeteners like dates if you choose to change up the flavour and nutrient profile, I like to add hemp seeds (I use this brand MyHemple use ‘aurora20’ for a discount) or macadamia nuts are delicious as well as pumpkin or sunflower seeds, the choice is yours however you may find you want to strain it through a nut milk bag if using other nuts or seeds.

It will store in the fridge fro up to 4/5 days and won’t separate when stored or curdle in your hot drink = WIN!!

Ingredients:

1 cup cashews, preferably soaked
1 tsp sunflower lecithin
1/2 tsp vanilla bean powder - optional
1000ml water, filtered 

Method:

1. Put all the ingredients in the blender and blitz on high for approximately 60 seconds.

2. Store in fridge and give a quick shake before using.

NB. If you blender is not high powdered add half the amount of water blitz and then add the remaining water and blitz again, you will find you get a creamier milk.
You also don’t want to over blend or your will burn the cashew nuts as the blender will heat up the liquid resulting in a bitter flavour.

Enjoy x

Salted Caramel White Choc & Chaga (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves many :)

Have you tried Pana’s new salted caramel white chocolate… if not you really should!!! It is frickin amazeballs!!
So this recipe has been inspired by my costly Pana chocolate addiction and wanting a sugar free keto version that I can eat more guilt free, that and my Mum is type 1 diabetic and we try not eat much sugar in our house.

Cacao butter is a great option for making white chocolate as the flavour is more subtle than cacao powder, it’s also full of good fats that nourish our body and boost our bodies ‘feel good’ neurotransmitters, it can be used topically as well for nourishing and regenerating our skin…. cacao butter massage, oh that would be chocolate heaven.

I have also jacked this recipe with Chaga medicinal mushrooms as I love to do, always looking for way to get more micronutrients into the body through real food..
Chaga is a powerful anti-ageing adaptagenic medicinal mushroom that is one of the highest sources of antioxidants known on the planet as well containing skin-protecting melanin.

Chaga can support;

• stress management

• reduce inflammation

• blood sugar regulation

• liver & kidneys

• antioxidant defences

Ok this is so easy to make!! Let’s get started!

Ingredients:

1 cup coconut milk powder
1 cup cacao butter - melted
1/4 cup mesquite powder
3 tbs vanilla collagen creamer - I use Locako discount code ‘aurora10’ ️
3 tbs caramel white chocolate collagen creamer - I use Locako discount code ‘aurora10’ ️
2 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
6 drops monkfruit concentrate
1/4 tsp salt

Method:

1. Place all the dry ingredients into food processor to mix, you can do this by hand in a bowl and mix well.

2. Pour the melted cacao butter and monkfruit concentrate over dry ingredients and mix well.

3. Pour mixture into baking paper line tray or into moulds and place into fridge to set.

4. Store in fridge or freezer.

Enjoy x

White Chocolate Matcha (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1

So why MATCHA?!
I’m caffeine sensitive so although I love to have a coffee from time to time (usual once a week or so) my body doesn’t always love me back when I do... so in place of coffee I like to have a matcha for the caffeine kick without the jitters & added nutritional value!!

I’ve then jacked this matcha latte w/ collagen for skin & connective tissue loving and added a medicinal mushroom blend for a powerful stress reliever and longevity tonic.

Some of the benefits of matcha;

• It’s loaded with antioxidants, 1 cup of matcha is equivalent to 10 cups of green tea!!

• Boosts metabolism  

• Detox’s the body

•  Calms the mind and relaxes the body through L-theanine which, is a rare amino acid that promotes relaxation 

• Rich in fiber and chlorophyll

• Enhances mood & aids in concentration

• Provides vitamin C, selenium, chromium, zinc and magnesium

• Assists in disease prevention 

• Lowers cholesterol and blood sugar levels

I’ve also used monkfruit as the sweetener, as it doesn’t spike your blood sugar levels, you’re welcome!

And we didn’t even get into the benefits of Chaga medicinal mushrooms… #staytuned

Ingredients:

1 tsp matcha powder
1/2 tsp cacao butter - shaved
1 tbs collagen or vanilla collagen creamer - I use Locako discount code ‘aurora10’ ️
1 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
2 drops monkfruit concentrate
250ml milk of choice 

Method:

1. Put all the ingredients in the milk frother & let it do its thang!! 
   Or add to a saucepan and stir over gentle heat.

Enjoy x

Rich Chocolate Tart (paleo. vegan. df. gf. keto. low carb)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Ok so this Rich Chocolate Tart is ALL the free’s and meets most dietary requirements… it’s completely free from refined sugar, gluten, dairy and it’s keto, low carb, vegan and paleo friendly - WIN!

We are using monkfruit concentrate as the sweetener of choice, which means it’s not going to spike your blood sugar levels and a dark vegan chocolate 80% cacao and above that have minimal sugar or sweetener and are Keto/ Low Carb friendly.

A good quality dark chocolate is rich in antioxidants, which elevates our mood, boost our focus, is high in magnesium which relaxes us and assists the body in producing serotonin “feel good chemical’ and PEA ‘love chemical’.
These are just a few of the reasons I love real chocolate!

This tart is also jackin with good nourishing fats from the coconut and has chaga medicinal mushroom in it, which is a powerful adaptogen, meaning it helps our body deal with stress, it’s also great for gut health and is one of the most antioxidant rich foods on the planet.
Chaga has a beautiful deep malty flavour that pairs really well with chocolate (and coffee), it’s optional but definitely adds a deeper flavour profile.

So yes this chocolate tart is actually good for you!

Ingredients

Base
200g almonds
80g desiccated coconut
3 tbs coconut oil, melted
10 drops monkfruit concentrate, or sweetener of choice
Pinch sea salt

Chocolate layer
170g dark chocolate, use a 80% dark and above vegan chocolate, broken in small pieces
2 x cans 400ml coconut cream, I use Ayam
25 drops monkfruit concentrate
2-4 tsp chaga medicinal mushroom, I use SuperFeast ‘aurora10’ for a discount
1 tsp vanilla bean powder
Pinch sea salt

Chocolate drizzle 
30g dark chocolate, broken in small pieces
5 drops monkfruit concentrate

Method

1. Place the almonds, desiccated coconut and sea salt into a high-powered blender or food processor, blitz until nuts have broken down into very small pieces. NB. do not blitz for too long or it will turn into nut butter and will be to sticky to use for the base.

2. Add coconut oil and monkfruit concentrate, blitz again until combined thoroughly, use your spatula to scrape the sides, scoop into an 11 inch ‘loose bottom’ cake tin, line with baking paper, press well to form an even crust - use gloves or coconut oil on your hands so the mixture doesn’t stick to your hands.

3. In a saucepan on low heat add coconut cream, vanilla bean powder, sea salt, chaga and chocolate pieces and continue stirring until melted, then pour onto base.

4. Place in fridge and allow to set for approximately 1-2 hours.

5. Once your tart is set take out of the fridge and remove from tin, keep baking paper underneath.

6. To make the chocolate drizzle add remaining 30g of chocolate pieces and monkfruit concentrate into a small bowl and place in saucepan of water - double boil until melted then drizzle over your chilled tart.

7. This will keep covered in the fridge for up to a week if it lasts that long or a couple of months in the freezer.

Enjoy x

Sauerkraut (paleo. gf. df. keto. low carb)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 1 large jar

Sauerkraut is a basic ferment rich in probiotics making it amazing for our gut health, it’s super simple to make and doesn’t cost you an arm and a leg like some store bought ones!!

So for me after our mental health first and foremost is our gut health (our micro-biome)!!
We are made up of bacteria, for every 10 cells in our body 9 of those are bacteria so when you are eating food your either choosing to feed and populate your ‘good bacteria’ or choosing to feed and populate your ‘bad bacteria’…

The integrity of our gut health directly correlates with our general wellbeing, with around 70% of our immune system residing in our gastointestinal tract along with approximately 95% of the production of our serotonin ‘happy chemical’ taking place there also.

Our gut health is direct to the health of our sleep, mood, skin, allergies, detoxification, digestion and absorption, boosts cancer fighting antioxidants, decreases inflammation as well as helps kill of free radical damage and more… now let’s get fermenting.

Ingredients:

1 cabbage organic
1 tbs salt - pink, sea… good quality salt
2 tsp caraway seeds

Method:

1. Ensure your hands are clean and your jar is sterlised.

2. Pull off outer cabbage leaves and put 2 leaves aside, cut around the cabbage to remove the core and put aside.

3. Roughly chop cabbage then add into thermomix or food processor add the salt and caraway seeds, you may need to half at a time - half the cabbage, half the salt and half the caraway seeds. Put the thermomix on reverse (blades) and turn to speed 4.5 for approximately 10-15 seconds, use the spatula to move the cabbage around in the thermomix and scoop into bowl, if your using a food processor pulse to chop .
   You don’t want to puree the cabbage just chopped into small pieces.

4. Start packing your jar with the cabbage mixture, while firmly pressing down the cabbage to remove any air and submerge the cabbage in liquid, do this until the jar is full. If your hand doesn’t fit in the jar use a tamper or the end of a rolling pin to press the cabbage mixture down until submerged in the salty liquid from the cabbage. NB. the salt draws the liquid out of the cabbage leaves as the cell walls of cabbage are broken down in the thermomix.

5. Use the outer cabbage leaves to place on top of cabbage mixture and then place the core on top closing the lid of the jar, this will press the outer leaves down and keep the mixture submerged.

6. Place out of direct sunlight on your bench top and allow to ferment for 10 - 30 days depending on the temperature - ideal temperature is 21 - 23℃ this means in summer if your house is warm the fermentation will happen faster and slower in winter or if your house is cooler. You will also need to check your sauerkraut every few days to ensure it stays submerged under the liquid, you may need to press it down again.
   Allow to ferment to your taste preference - you will know once fermentation has taken place by tasting some sauerkraut, it should be tangy/sour/pickled in taste, once your happy with the taste remove outer leaves and core and discard and store sauerkraut in the fridge for up 3 months.

Fermentation will naturally happen faster in summer if your house is warm and slower in winter if your house is cool.

NB: While it's fermenting, you may see bubbles coming through the cabbage or foam on the top; these are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mould, skim it off immediately and make sure your cabbage is fully submerged; don't eat mouldy parts close to the surface, but the rest of the sauerkraut is fine. Sauerkraut can be stored for several months.

Always try to choose a cabbage that is fresh and juicy and free from sprays and pesticides.

Enjoy x

White Choc Beauty Balls (paleo. gf. df. keto. low carb)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 12-15 balls

These white choc beauty balls are great as sweet treat or a snack on the go and they are loaded with lots of good nourishing fats to keep your hunger at bay, collagen for your hair, skin, nails and connective tissue and chaga medicinal mushrooms to assist our body in dealing with stress, gut health and longevity.

Now these beauties will NOT spike your blood sugar levels at all so ideal for those following a low carb or keto lifestyle or if your diabetic or simply trying to reduce your sugar intake.
I have used a monkfruit concentrate as the sweetener, which is derived from a small melon from Southern China that has been used for around 800 years by Buddhist Monks.
Monkfruit is natural,has zero carbs and gylaemic index, doesn’t spike your blood sugar, virtual no calories, doesn’t feed candida and a few of these sweet little drops go a long way.

Now lets get started.

Ingredients:

1.5 cups roasted cashews
1/2 cup desiccated coconut
1 tsp cacao powder
1/2 tsp vanilla powder
1/4 cup white choc collagen - I use Locako ‘aurora10’ for a discount
1 tsp chaga medicinal mushrooms - I use SuperFeast ‘aurora10’ for a discount
3 tbs melted cacao butter
large pinch of salt
25 drops of monkfuit concentrate or sweetener of choice

Method:

1. Place cashews, coconut, white choc collagen, vanilla powder, salt and chaga into the thermomix and blitz on high for about 8 seconds - blitz for longer if you want less chunks of nuts.

2. Add the wet ingredients - cacao butter and monkfruit concentrate into thermomix and blitz until well combined. 

3. Transfer into bowl, get your plastic gloves on (necessary or mixture sticks to your hands) and start rollin’.

4. Place into fridge for at least two hours to cool and set or I pop mine straight into the freezer & just pull them out as I eat them..

Enjoy x

Cottage Pie (paleo. gf. low carb. keto option)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 6

So I love comfort food but if I make it and devour it I feel crappy the next day, my face is puffy, I feel like a truck has been doing burnouts on my head, my stomach is upset and I’m tired and then hangry from the blood sugar spike!!!

So this is my version of comfort food, a low carb cottage pie, food that’s not lacking in flavour! Tasty and healthy.
I usually do this towards the end of the week to use up a heap of veggies so this recipe changes often depending on what veggies we have on hand, so feel free to mix it up to suit you!

You’ll see I have used a monkfruit concentrate for sweetener this won’t spike your blood sugar levels but adds a bit of sweetness to the flavour, it’s optional as you’ll get some sweetest from the tomato paste, tomatoes and carrot.

And for the keto lovers you could also make this into a strict keto cottage pie by taking out the tomatoes, tomato paste and carrots. You’re welcome :)

Ingredients:

Filling:

1 onion
3 garlic cloves
500g organic beef mince
1 carrot
1 zucchini
2 cups collard greens or bunch of greens of choice
1 tbs seeded mustard
1 cup sliced mushrooms
1 tsp turmeric
1 tsp smoked paprika
2 tbs olive oil or flavourless coconut oil
1 tsp Italian spices
1/2 cup bone broth or stock
5 tbs tomato paste
5 drops of monkfruit concentrate or sweetener of choice
1/3 cup red wine - optional

Cauliflower Mash:

1 whole cauliflower
1/4 tsp turmeric
1/4 tsp smoked paprika
50g organic grassfed butter
1 cup organic cheese
1 egg
2 tomatoes, sliced
salt and pepper to taste

Method:

1. Pre-heat oven 170ºC.

2. Add olive oil to saucepan and sautéed onions and garlic until soft then add turmeric, smoked paprika and mushrooms and continue till mushrooms are soft then add mince till browned.

3. Add zucchini, carrot, Italian spices, bone broth, red wine, tomato paste, seeded mustard, monkfruit concentrate, salt and pepper to your taste requirements, cook till liquid reduces then add the chopped greens stir through and turn off.

4. Pour mixture into baking tray or large casserole dish and spread evenly.

5. Chop cauliflower into small pieces and either steam or blitz into tiny pieces and cook in thermomix for 12mins, speed 1, temperature 100ºC.

6. Once cauliflower is cooked add 1/2 cup of cheese, butter, turmeric, smoked paprika, egg, salt and pepper and either mash till smooth or blitz in thermomix/food processor until smooth.

7. Pour the cauliflower mash over the mince mixture and evenly spread, place sliced tomatoes on top and cover with remaining cheese and place in the oven to cook on 170ºC for 30-40mins or until cheese is crispy.

8. This will store in the fridge for a couple of days and is great for lunch the next day :)

Enjoy x

Coconut & Berry Quinoa Bowl (paleo. gf. df. vegan)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 2

Dessert for breakfast please !!

This brekky bowl is super nourishing and be eaten either warm or cool depending on your preference. Quinoa is a great replacement for grains if they don’t agree with your body and it’s gluten free.
This versatile pseudo cereal grain is actually the flowering seed of the plant and is a great source of protein, it’s actually one of the few plants that has sufficient amounts of all 9 amino acids.
Quinoa is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

This brekky bowl is also packing lots of nourishing good plantbased fats to fuel you through the day!!
Give it a whirl, mix up the fruit for whatever is in season.

Ingredients:

1 cup cooked quinoa
2 + 1/2 cups coconut milk
2 tbs hemp hearts - from My Hemple use my code for 20% off the range: AURORA20
1 tbs pumpkin seeds
2 tbs cacao nibs
1 tbs black sesame seeds
2 tbs chia seeds
1/2 tsp vanilla powder
4 tbs maple syrup or to taste
pinch of salt
handful of seasonal berries

Method:

1. In a bowl add quinoa (can be cooled or still warm depending on your preference), add vanilla bean, salt, maple syrup, chia seeds, hemp hearts and half of the coconut milk and stir until well combined

2. Divide quinoa mixture between two bowls then pour over the remaining coconut milk and top with fresh berries, pumpkin seeds, cacao nibs and black sesame.

Enjoy x

Ceremonial Cacao & Chaga (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1

So what’s the deal with ceremonial cacao?!
Ceremonial grade cacao is found growing naturally in the wild, it’s then fermented to activate natural compounds and enhance flavour profile, lightly toasted or sun dried, cracked and then traditionally stone ground into a paste - nothing added, nothing removed.
Meaning all the good fat is still intact which is removed in cacao powder.
The fat helps balance out the stimulating properties of cacao and helps the absorption over a longer period of time.

Some of the health benefits of ceremonial grade cacao;

• Rich in antioxidants!

• Cacao assists the body in producing serotonin, the ‘feel good chemical’.

• It contains PEA, which stimulates the nervous system to release the ‘love chemical’.

• It elevates our mood, relaxes us (magnesium), speeds up metabolism, boost focus and mental acuity and leaves us feeling euphoric #yesplease

Being that’s it’s ceremonial cacao it also means your invited to sit down, take a breather, perhaps set an intention or two... journal... do gratitudes... or whatever best suits you!

And we didn’t even get into the benefits of Chaga medicinal mushrooms… #staytuned

Ingredients:

2 tsp ceremonial grade cacao - shaved
1 tsp cacao butter - shaved
2 tsp vanilla collagen creamer - I use Locako discount code ‘aurora10’ ️
1 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
2 drops monkfruit concentrate
1 cup coconut milk 

Method:

1. Place the ingredients into a milk frother to heat and stir or add to a saucepan and stir over gentle heat.

Enjoy x

Seed & Nut Energy Balls (paleo. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 12-15 balls

For this recipe I just randomly grabbed jars full of nut & seeds out of my pantry & add to the thermomix & BOOM these bad boys were created!! These balls are jam pack full of nuts & seeds & a great quick energy boosting snack for when I’m busy looking after bub & don’t have time to feed myself.

As usual I have added extras that are optional - some collagen & protein powder.
Collagen is great for connective tissue skin loving & it’s cheaper than botox!

Ingredients:

1/2 cup almonds
1/2 cup desiccated coconut
1/4 cup hemp hearts - from My Hemple use my code for 20% off the range: AURORA20
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dehydrated buckwheat groats
3 tbs black sesame seeds
3 tbs chia seeds
3 tbs coconut sugar
1/2 cup dried cranberries
3 tbs nut butter - I used this cashew & vanilla nut butter from Honest Pantry
100g soaked dates
5 tbs melted coconut oil
5 tbs melted cacao butter
large pinch of salt
3 tbs collagen - optional
4 tbs protein powder - optional

Method:

1. Place almonds, coconut, hemp hearts, flax, pumpkin seeds, sunflower seeds, buckwheat, sesame seeds, chia, coconut sugar, cranberries, collagen & protein powder into the thermomix & blitz on high for about 8 seconds - blitz for longer if you want less chunks of nuts.

2. Add the wet ingredients - nut butter, dates, coconut oil & cacao butter into thermomix & blitz until well combined. 

3. Transfer into bowl, get your plastic gloves on (necessary or mixture sticks to your hands) & get ballin’.

4. Place into fridge for at least two hours to cool & set or I pop mine straight into the freezer & just pull them out as I eat them..

5. Enjoy :) 

Aurora x

Berry Pancotta (paleo. gf. df. vegan)

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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 4 – paleo friendly

This recipe is a super simple healthy dessert loaded full of good fats!
Yep you could change this recipe up & use other fruits to replace berries, like banana & use coconut sugar in place of the maple syrup to make a caramel banana pancotta instead... 

I have also used a lemon essential oil in this recipe, I'm always trying to find ways to add more nutrients into recipes.

Ingredients:

1 cup of frozen or fresh berries
7 tbs of maple syrup
3 drops essential lemon oil
1 can of coconut cream 400ml
2 tsp vanilla bean paste or a vanilla bean scrapped
1/3 cup of chia seeds
pinch of salt

Method:

1. place berries & 3 tbs of maple syrup into a saucepan and bring to boil then simmer on stove top for 10 minutes - then put aside to cool, once slightly cooled add lemon oil & mix.

2. place coconut cream, vanilla, salt & chia seeds into blender & blitz until chia seeds break down.

3. divide berry mixture into 4 glasses and then using the back of a spoon slowly pour chia & coconut cream mixture on top of berries.

4. place into fridge for at least two hours to cool & set.

5. enjoy :)

NB: at step 2. you could add some collagen powder for extra skin & connective tissue loving.

Enjoy x

Raw Double Choc Creme Cake (paleo. vegan. df. gf)→

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Did you say a DOUBLE CHOC CREME CAKE..... so now I have your attention... imagine a nutty biscuit base smothered in a rich chocolate creme, infused with fresh vanilla beans & drizzle with raw chocolate then dusted in raspberries!!

This cake is actually guilt free, nutrient dense &  good for you...!!
It’s true, it's loaded full of powerful superfoods that are abundant in antioxidants and minerals & there is no cooking required, it is completely free from refined sugar, gluten, dairy & is vegan & paleo friendly.

HOW? The star ingredient is CACAO powder which is exceptionally rich in magnesium and bliss nutrients, consuming raw cacao powder not only tastes delicious it actually assists us in staying youthful whilst elevating our mood and keeping us blissfully energised & healthy = WIN !!

Ingredients

Nut Base
Pinch sea salt
10g coconut oil
240g almonds
80g desiccated coconut
50g maple syrup

Choc Creme
Pinch sea salt
400g soaked cashews (soaked for at least 4 hours)
30g lucuma powder (has a wonderful creamy flavour)
60g cacao powder (where chocolate comes from)
400ml coconut cream
30g cacao butter (melt the cacao butter in a double boiler)
2 vanilla beans (seeds scraped)
120g maple syrup
100ml coconut oil (you may need to melt the coconut oil in a double boiler if it has solidified)

Raw Choc 
Pinch of sea salt
75ml coconut oil
75ml maple syrup
50g nut butter (I use cashew for extra creaminess)
50g cacao powder
10g cacao nibs (for decoration- optional)

Method

1. Place the almonds, desiccated coconut & sea salt into a high-powered blender or food processor, blitz until nuts have broken down into very small pieces. NB. do not blitz for too long or it will turn into nut butter & will be to sticky to use for the base.

2. Add coconut oil & agave, blitz again until combined thoroughly, use your spatula to scrape the sides.

3. Once the mixture is well combined scoop into an 11 inch ‘loose bottom’ cake tin, line with baking paper, press well to form an even crust & then place in the fridge to chill.

4. Add coconut cream, vanilla bean seeds, sea salt, cacao powder, lucuma powder & agave into the blender & blitz until emulsified then add cashews & blend well.

5. Once creamy in consistency add the coconut oil & cacao butter & mix well.

6. Take your chilled cake tin out of the fridge and pour the raw chocolate cream over the nutty base, tap the tin on the bench top to release any trapped air bubbles.

7. Sprinkle the top of the chocolate cream fudge with cacao nibs evenly and then place in the freezer to set for at least 4 hours.

8. Add all the ingredients for the raw choc - coconut oil, agave, cacao, nut butter & salt into blender & blend, once the cake has set pour the raw choc over the top & sprinkle with cacao nibs & raspberries.

NB. You should be able to source cacao powder, lucuma powder and cacao butter from most supermarkets these days and if not your health food shop should stock them.

The cacao and lucuma powder are fantastic superfoods that can be used in smoothies for a creamy chocolate flavour that is plentiful is antioxidants, vitamins and minerals.

And remember, whenever you can use organic produce to free your precious body from consuming any chemical nasties, you most definitely should do so…

Enjoy x