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

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

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

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