Since my bestie Rhonda introduced me to Froozeballs I’ve been pondering making my own version.
Problem #1: My food processor has been dead all year (it died when I made boozy hazelnut truffles on Christmas Eve – FYI Ten minutes later I smashed my iPhone…That was a bad day). Needless to say making my own balls hasn’t been an option.
After seven months of dithering over which food processor to purchase I finally got a new blitzer gadget recently and bliss balls were high on my ‘gotta get cooking list’. I came up with this recipe simply as my orange tree is groaning with fruit and screaming “eat me”, I was desperate to use my Equagold Premium Dutch Cocoa and after an over-indulgent shopping spree in Vetro, that just about required a second mortgage, I had lots of dates and nuts on hand. Et voila, Choc Orange Bliss Balls were born.
These are the ultimate moorish treat that can’t really do any damage and, I have it on good authority from my nutritionally-savvy buddy Tania that these tick the Paleo box. They are entirely natural, contain no sugar, just raw and wholefood goodness that’s pretty darn decadent (absolute foodie purists might want to sub the cocoa powder for cacao). I’ve got my creative on now: I’m already thinking what I’ll put in my next batch! (more…)
I adore this dish and so do all the blokes I’ve ever cooked it for, it’s definitely a ‘man appropriate salad’ and, if I do say so myself, it’s every bit as good as the salads I scoffed back on holiday in Thailand last year.
I was a kale virgin until recently – I kept hearing about this superfood (mainly on my Facebook newsfeed from all the Paleo/Cleaning eating sites that I admire). When I saw some in my local green grocers for the grand total of $2, I thought I’d give kale a whirl. “How do you like to eat kale?” I asked my local Asian greengrocer. “As chips” he replied and he talked me through how to make them. “I’m into this”, I thought and I busted it out for dinner. YUMMM! Crunchy, delicious, healthy goodness. A new favourite food! We’ve had them three times in the last couple of weeks.
These bacon wrapped mushrooms are seriously mouthwatering morsels of goodness that will have any mushroom fan begging for more. We have these quite regularly as a side dish, although they went down a treat when we had friends over for dinner recently when I made them as pre-dinner nibbles!
Here’s a super yummy recipe that has long since been a favourite of mine. Why? Because: It’s inexpensive to make; It’s fuss free enough to have mid week; Everyone gobbles it up without fuss (there’s a picky eater in my house whom I love dearly, but who makes me tear my hair out); It can feed the masses (I cooked it once for a family gathering of 20 people, no worries), or if you don’t feed the masses, it’s even more delicious the next day as leftovers for lunch, or better still, dinner (I love a leftover friendly meal that means I can have a night off cooking). Convinced that you should have it for dinner one night this week yet? 
I’ve been making this exquisite moist date cake with a crunchy caramel and coconut topping on and off for years. I love it because it’s a reasonably non-fuss cake that I can be made at reasonably short notice and the ingredients are pantry staples I always have on hand. Taste wise, it’s a sensation: It always gets people groaning and asking for more. The only thing to note is that it is best eaten on the day it is made, if not the day after. That’s usually no problem, it gets demolished!