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 Vegetables Puree w/ Bone Broth (paleo. keto. low carb. gf)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 2-4

This is super quick and easy to whip up and it’s versatile, I just chuck in whatever veggies are left over from the week with fresh greens and sometimes herbs from the garden… it’s really a ‘choose your own adventure’ kind of dish.

The bone broth adds extra nutrients, protein, gut loving and a depth of flavour along side the creaminess of the butter, you could use homemade bone broth which you could then simmer your veggies in the bone broth and reduce the liquid down until the veggies are cooked then blitz too.

It’s a great side dish as well as a tasty way to get extra veggies into little ones or adults too.

Ingredients:

1 broccoli
1/2 cauliflower
1 zucchini
1 bunch greens, use kale, silverbeet, spinach
2 tbs bone broth concentrate, I use Gevity Rx
2 tbs grassfed butter
Salt & pepper to taste

OPTIONAL
garlic
chilli
fresh herbs
lemon zest
splash of olive oil or truffle oil

Method:

1. Chopped all the vegetables and steam except the bunch of greens, once cooked add cooked vegetables to a blender along with chopped greens, butter, bone broth concentrate, salt and pepper and blend until desired consistency.

2. Or if you have a thermomix add the the chopped vegetables and butter (except greens) and cook on temperature 90 for approximately 5-10 minutes, the larger the vegetables are chopped the longer it takes to cook. Cook until vegetables are just soft then add chopped greens, bone broth concentrate, salt and pepper and blitz until desired consistency.

3. My favourite is served with a good splash of olive oil or truffle oil, lemon zest and chilli flakes.

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

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

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