Tzatziki is my favourite dip but I had never made it until last weekend. I couldn't believe how easy it is, how little clearing up is required afterwards and how gorgeous it is when you make it yourself. I had half this portion for dinner on Saturday evening with carrot and pepper batons and crackers made from thin slices of seeded paleo bread (recipe can be found in October 2012 of this blog) which I toasted until crisp. These made a more healthy low carb wheat free alternative to traditional crispbreads or crackers.
You will need:
250 ml full fat natural probiotic yogurt (organic if possible)
1/2 cucumber grated (I didn't use all the seeded bit in the middle)
1 garlic clove
2 tbsp fresh mint, chopped finely
Sea salt and freshly ground black pepper.
Mix it all together in a bowl and eat immediately or chill in the fridge for a while.
I made these to take out shopping with me on Saturday with my daughter as I knew tea and cake would come into the equation somewhere and I wanted to be prepared. They are really nice and very nutritious. You could add other healthy fruits or nuts or even some grated carrot or sweet potato. I used butter but you can make these dairy free by using coconut oil.
You will need:
30 g coconut flour
30 g butter (or coconut oil for dairy free)
4 tbsp coconut milk
3 eggs, beaten
1 tbsp vanilla essence
1 tsp gluten free baking powder
1 tbsp coconut sugar (also called coconut nectar)
30 g raisins
30 g shredded coconut
30 g chopped nuts (I used walnuts)
30 g sunflower seeds
Blend together eggs, butter, coconut milk, vanilla essence.
In another bowl mix coconut flour, coconut sugar, baking powder, raisins, nuts, coconut and sunflower seeds.
Pour wet ingredients into dry and blend well until there are no lumps.
Spoon into muffin cases and bake at 170 degrees C for 15 minutes.
I made this soup this morning for lunch, it was really quick and simple to make, as with all soups there's always a certain amount of clearing away afterwards especially when you use a food processor. However home made soup tastes so much better than shop bought and you can leave out any nasty added ingredients like sugar and preservatives. I had my soup with a salad, I find a bowl of soup isn't enough for lunch and I also find the crunch and the time it takes me to get through a big bowl of salad more satisfying.
You will need:
1 tbsp coconut oil or avocado oil
400g carrots, thinly sliced
1 onion chopped
1 garlic clove crushed (optional)
1 tsp coriander seed crushed or handful fresh coriander
750 ml vegetable stock
150 ml coconut milk
Sea salt and freshly ground pepper
Melt the oil in a saucepan and gently fry the onion, garlic and coriander seed until the onion is soft.
Add the sliced carrots and stock, bring to the boil briefly then simmer for 20 mins.
Blend the soup with a hand held blender or food processor.
Add the coconut milk and salt and pepper to taste (and coriander if using fresh rather than seeds). Reheat gently and serve with a salad.
Note: coconut milk adds good fat to any soups and is ideal if you are avoiding dairy.
