Meals

Dairy-free Alfredo Pasta Sauce Recipe

Dairy-free Alfredo Pasta Sauce Recipe

By on Jan 19, 2017 in Blog, Meals, Nourishing Recipes | 0 comments

Healthy Dairy-free Alfredo Pasta Sauce – Do you enjoy a rich, smooth and creamy Alfredo sauce but hate the calories and the effects on your health or just prefer a dairy-free option?  We’ll we’ve come up with a healthy dairy-free and gluten-free Smoked Salmon, Broccolini and Asparagus Alfredo pasta recipe second to none. It’s rich in protein, omega 3, dietary fibre, folate, iron, potassium, calcium, zinc, niacin, magnesium, chromium, B vitamins, Vitamins A, C, E, K  and trace minerals. All this makes it especially good for gut health and overall well-being. Plus it’s delicious. Ingredients 3 cloves garlic 2 Tablespoons coconut oil 2 Tablespoons Nutlex 1/4 cup chopped fresh parsley 1 chopped shallot/spring onion 1 cup chopped fresh asparagus 1 cup chopped fresh broccolini 2 Tablespoons capers 200grams Smoked Salmon or Trout Fillets cut into bite size chunks 2 Cups Almond Milk 2 Heaped Tablespoons Monica’s Organic Gluten-free Paleo Flour or Urid (black lentil) 1 teaspoon Herbamere 1 Tablespoon Olive Oil Himalayan Crystal Salt and Pepper to taste Gluten-free pasta Method In a fry pan on medium heat add coconut oil and sauté garlic. Add asparagus, broccolini and capers and lightly sauté. Add Nutlex and flour to form a paste, then add the almond milk stirring to dissolve lumps and until sauce starts to thicken. Put pasta in a pot of boiling water and cook until “al dente”. Drain pasta and add a splash of olive oil. Using  a hand blender,  smooth/puree the sauce and some of the vegetables, leaving some vegetable chunks.  Add parsley and smoked salmon chunks. Stir until the sauce reaches a creamy consistency. Add Herbamere salt and pepper to taste. Remove “Alfredo” sauce from heat and mix in pasta. Buon appetite! (Enjoy your meal) Serve with your choice of dairy-free cheese or with parsley or as is.If you enjoyed this recipe, make sure you sign up on the home page (www.kidstummywhisperer.com.au) to receive your free  Natural Healing Juice & Smoothie Recipes e-book  and our monthly newsletter with more recipes as well as health...

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Paleo Tuna Cakes

Paleo Tuna Cakes

By on May 22, 2015 in Blog, Meals, Nourishing Recipes, School Lunches, Snacks | 0 comments

Looking for some sandwich free, grain free, easy and healthy school or back to work lunch ideas? This recipe is full of healthy fats and protein that are very satisfying and keep you fuller for longer. It makes for a great meal or a simple snack. Makes 4 large patties (serves 2).  Ingredients: 2 x 95 grams cans of preservative free plain tuna or 200 grams fresh cooked tuna chopped 1 free range organic egg 1/3 cup of almond meal (pumpkin seed meal or red lentil or chickpea flour) 1 tsp Herbamere or Himalayan Crystal Salt to taste 1 tsp cold pressed olive oil 1 ripe avocado Cracked pepper to taste 1 red chili pepper (optional) Organic Coconut oil to fry (approx 1/3 cup) 1/2 a lemon Method: Drain liquid from canned tuna and smash tuna into small chucks. Place tuna, egg, almond meal and Herbamere and or chilli, salt and pepper in a bowl and mix together. Make mixture into small balls (the size of a golf ball) then lightly flatten into round patties. Put coconut oil in fry pan on medium heat. Once oil is hot, gently place patties in fry pan. Use a folk to turn over patties and brown on both sides. Remove browned patties and place on napkins to remove excess oil. Squeeze some lemon juice over patties (optional). Crush the flesh of the avocado; add olive oil, Herbamere or salt/pepper and lemon juice to taste. Place tuna cakes over avocado mix and serve with side salad or as is. Enjoy! You can reheat the tuna patties in a sandwich maker or oven. If you enjoyed this recipe, make sure you sign up on the home page (www.naturalhealinghabits.com.au) to receive your free  Natural Healing Juice & Smoothie Recipes e-book  and our monthly newsletter with more recipes as well as health...

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Gluten Free Spinach & Goat Feta Quiche

Gluten Free Spinach & Goat Feta Quiche

By on Mar 14, 2015 in Blog, Meals, Nourishing Recipes, School Lunches, Snacks | 1 comment

The food critics (aka my kids) say I’ve out done myself with this recipe, remarking “It’s the best quiche I’ve ever had”.  So warning, this quiche want stay around long enough to go cold. The Spinach & Goat Feta quiche recipe is a quick and easy wholesome meal you can make using leftovers as part of your filling or with fresh ingredients. There’s nothing like a delicious and nutritious quiche rich in protein and nutrients (antioxidants; Vitamins A, B2, D, E & K; magnesium, manganese, folate, calcium, potassium, phosphorous and more), that’s gluten-free making it a healthy meal ideal for a picnic, school or work lunch or snack. Pie Crust Ingredients: 1 ½ cups almond meal 1/3 cup Urid flour (Black Gram Lentil flour) ¾ tsp paprika 1 tsp Himalayan Crystal Salt ¼ cup ghee 1 large organic egg 1 Tbs Organic Coconut Oil Filling Ingredients: 1 100% meat sausage (no fillers) – optional 1 cup chopped spinach ½ cup crumbled goat milk feta 1 tsp Herbamere 4 large organic eggs 1 ½ cups full fat coconut milk ½ cup shredded goat milk cheddar cheese Black pepper to taste  Method: To make pie crust: Preheat oven on bake to 180 degrees Celsius. Place all ingredients in a bowl and mix together to form a dough ball.  Grease a pie dish with coconut oil. Knead dough into pie dish to cover inside of dish. Bake for approximately 30 minutes until crust is golden brown. Remove from oven and set aside to completely cool. To make filling: Preheat oven on bake to 180 degrees Celsius. Cook sausage in the grill. In a fry pan lightly cook the spinach and then remove. Chop the sausage into bit sized pieces and add to spinach. Mix in crumbled feta and ½ the shredded goat cheese. In a separate bowl, whisk the coconut milk, eggs, Herbamere and pepper.  Add ½ the spinach mix to the coconut milk mix and pour on top of the cooled pie crust.  Sprinkle the other remainder of the spinach mix on top and finally the sprinkle the remainder of the cheddar cheese on top. Bake for approximately 40-50 minutes.  Serve warm. Enjoy! If you enjoyed this recipe, make sure you sign up on the home page (www.naturalhealinghabits.com.au) to receive...

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Quick Kale, Raisin & Pine nut Salad

Quick Kale, Raisin & Pine nut Salad

By on Nov 20, 2014 in Meals, Salads, Vegan | 0 comments

Kale is leafy green vegetable with a powerhouse of nutrients. It’s high in Vitamins A, C, E and K as well as minerals including copper, potassium, iron, manganese, calcium and phosphorus. It’s also low in calories and high in protein and fibre. The health benefits of eating kale may include improving blood glucose levels in diabetics; improving cholesterol and heart health; lowering the risks of cancer; normalising blood pressure; improving bone, skin and hair health; lowering the risk of asthma; improving gut and digestive health; assisting weight loss and improving overall immune function. Enjoy this easy Quick Kale, Raisin and Pine nut Salad recipe. Serves: 4     Preparation: 15 minutes Ingredients 2 Tbs sundried raisins 1 large bunch kale 2 Tbs pine nuts 2 finely chopped garlic cloves 1/2 tsp Herbamere 1/4 cup water 2 Tbs coconut oil Method Soak kale in filtered water and vinegar to remove dirt and pesticides. Drain kale of water, remove stems and chop leaves into chunks. Please raisins in hot water and stand for 5 minutes. Heat coconut oil in fry pan and cook pine nuts on medium heat until golden brown. Set aside pine nuts. Add kale and garlic to fry pan and toss until leaves soften. Add Herbamere and water and cook until leaves wilt (2-3 minutes).  Add raisins and simmer until kale is tender. Remove from heat and add pine nuts. Season with salt and pepper if desired. Enjoy! If you enjoyed this recipe, make sure you sign up on the home page (www.naturalhealinghabits.com.au) to receive your free  Natural Healing Juice & Smoothie Recipes e-book  and our monthly newsletter with more recipes as well as health...

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Mouth Watering Mediterranean Paleo Breakfast

Mouth Watering Mediterranean Paleo Breakfast

By on Oct 12, 2014 in Meals, Nourishing Recipes, Uncategorized | 0 comments

If you love poached eggs and are looking for a bread alternative that will kick your taste buds into overdrive then you will love this Mouth Watering Mediterranean Paleo Breakfast recipe. It’s rich in protein, Vitamins A, B complex, C, E, & K, copper, iron, calcium, zinc, folic acid, phosphorus, magnesium, potassium, phytochemicals, fibre, anti-oxidants and more. It’s also low in carbohydrates and high in nutrition.  This makes the ideal breakfast for heart, cardiovascular, blood and cholesterol health; gut health and allergies; weight loss; cancer prevention and treatment; diabetes health; as well as detoxification. Ingredients (serves 2) 4 Free Range Organic eggs 2 large Portobello mushrooms 2 Tbs organic coconut oil 2 Tbs Dukkah (Egyptian Spice Mix) 2 Tbs crumbled Goat Milk Feta 1 ripe avocado Herbamere to taste (or Himalayan Crystal Salt) Squeeze of lemon juice Cayenne Pepper to taste (optional) Method Soak mushrooms in filtered water and white vinegar to clean from pesticides and dirt. Coat mushrooms in coconut oil using a pastry brush. Place mushrooms face down in the oven and bake at medium temperature for 10 to 15 minutes (until juicy). Boil filtered water in a saucepan and crack eggs into boiling water. Cook until desired consistency (soft, medium or hard poached). Take mushrooms out of oven and sprinkle Herbamere or salt, crumbled goat milk feta and Dukkah, Remove eggs from boiling water using a slotted spoon and place 2 eggs on the inside of a mushroom. Sprinkle with Herbamere or salt and cayenne pepper (optional). Slice half and avocado and sprinkle with Herbamere or salt and a squeeze of lemon juice. Serve and enjoy. Please feel free to leave your comments below. If you enjoyed this recipe, make sure you sign up on the home page (www.naturalhealinghabits.com.au) to receive your free  Natural Healing Juice & Smoothie Recipes e-book  and our monthly newsletter with more recipes as well as health...

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Glorious Green Beans

Glorious Green Beans

By on Sep 2, 2014 in Meals, Nourishing Recipes, Uncategorized, Vegan | 0 comments

Green Beans are packed with fibre; vitamins and minerals, to include  calcium; anti-oxidants; Omega 3; carotenoids;  flavonoids and lots more. All this makes them very beneficial to digestive balance, heart and blood health, cholesterol lowering, cancer prevention and treatment. This quick and easy recipe makes a great side to any meal that will keep you coming back for more. Ingredients (serves 4): 400 grams green beans/string beans 1/2 or a small onion shredded Juice of half a lemon 3 garlic cloves minced 2 tomatoes 1 tsp Herbamere 2 Tbs Organic Coconut Oil Himalayan Crystal Salt and pepper to taste Method: Remove tips off green beans and chop into thirds.  Add coconut oil to fry pan and on medium heat cook garlic, onion and tomato until tomato softens.  Stir occasionally. Add green beans, 1 tablespoon of  coconut oil and lemon juice.  Cook until beans are soft but still crispy.  Add salt and pepper to taste. Enjoy! If you enjoyed this recipe, make sure you sign up on the home page (www.naturalhealinghabits.com.au) to receive your free Natural Healing Juice & Smoothie Recipes e-book  and our monthly newsletter with more recipes as well as health tips....

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