Author Archives: eatlivetravelau

Paleo Asian Style Beef Cheeks

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Paleo Asian Style Beef Cheeks with Celeriac and Parsnip Puree

Asian Style Beef Cheeks (Paleo Recipe) – adapted from delicious June 2003 page 58.

4-8 Beef Cheeks

1-2 tbsp chinese five spice powder

2 tbsp olive oil

1 bunch spring onions (green only for low FODMAP – or 1 onion)

1 small red chilli (optional)

1-4 cloves garlic (smoked garlic is great)

1 litre beef stock

2 tbsp red wine vinegar

1 tbsp fish sauce (or 2 tbsp oyster sauce)

1 tbsp coconut aminos or tamari/soy

1 tbsp Paleo Hoisin/Hoisin

1 tsp crushed Szechuan pepper

2 star anise

1 stick cinnamon

Preheat oven to 180 degrees Celcius

Sprinkle beef cheeks with chinese five spice powder.

Heat casserole dish on a medium heat the brown the beef cheeks – transfer to a plate.

Add the spring onions, garlic and chilli if using until soft.

Add stock, vinegar, sauces, spices and beef cheeks.

Bring to the boil, cover and place in the oven for about 2-3 hours.

I like to take the lid off part way through cooking to get a crisp outer layer.

Strain the sauce off into a saucepan and put on the stove to reduce.

I continue cooking until the sauce is thick.  You may use cornflour to thicken if you’re not Paleo.

We serve with celeriac and parsnip mash cooked in chicken or beef stock.  You can add a little wasabi to taste if you wish.


A Yummy Citrus Asian Salad Dressing

Would be great with some of the contents of our veggie box this week x


Asian Citrus & 5 spice salad dressing Asian Citrus & 5 spice salad dressing

It’s nice to have an easy standby salad dressing on hand that has a bit of WOW factor to turn an ordinary salad into something more exotic. This is a good one. Normally I would mix up a Thai inspired combination of fish sauce, lime & sugar to give a salad an Asian bent but I was getting a bit bored of that. This recipe still has all of the salty, sweet & sour components but has also the aromatics of sesame & Chinese 5 spice.

Chinese 5 spice is used to season meats or vegetables (mainly meats) and is the trademark blend used for Siew Yoke – the crispy pork belly that you see hanging in the Chinese roast shops. The basic components are Sichuan pepper, fennel, cinnamon, cloves, and star anise but there are variations that include nutmeg,  pepper, and ground ginger too.

It is a pungent…

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Coconut Frangipane Cake – Gluten free & Dairy free

This sounds great!
Gluten and dairy free too x


Coconut Frangipane Cake Coconut Frangipane Cake

This post will make my mother smile.

It is a cake that she used to cook for us when I was a child, that, I didn’t really embrace until I got older. Of course, this is a “healthified” version, the original being a basic butter cake with a sweet macaroon topping. The sweetness of the topping was the appealing bit as a kid and I would pick it off and leave the cake!! Just like the icing I guess!

The recipe came from my Nanna and was handwritten in her old spiral bound recipe compendium with a Bakelite cover. I have fond memories of that book and both my mother and I are devastated regretful of not knowing what ever happened to it. It got lost into the ether 30 years ago. Fortunately, I had already transcribed her Anzac biscuit & shortbread recipes before that happened.

This gluten-free, grain-free rendition…

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Soma Bites on Sale $5 each (usually $6.60)

Just letting you all know that with a looming Best Before date of 25th November, we thought there was no better excuse than to put these delicious morsels on sale!

Grab an absolute bargain!

A 100% certified organic bite-size superfood snack…

These delicious bites contain the superfoods Goji Berries and Chia Seed, a wholesome blend of Almond and Brazil Nuts perfectly interlaced with Medjool Dates, a sprinkling of Sesame Seeds and a Splash of Honey.

They provide a tantalizing taste-bud experience with truly beneficial effects on the inside!

The Superbite is not only super raw and super tasty, 3 bite-sized bundles of goodness are conveniently presented in a recyclable tube so you can bite one now… bite one later… bite one super later.

No cane sugar or preservatives.

Made in Australia

Blueberry Heaven

Oh my goodness, this sounds and looks DELICIOUS!!!


Recently, my husband and I went on a trip to Far North Queensland and participated in an Organic Experience Food Tour.

We toured the hinterland region of Cairns and saw vanilla being hand pollinated at the Broken Nose Vanilla Farm, had lunch cooked by the gorgeous and very talented, Jo Whitton of Quirky Cooking fame and learnt about fermented vegetables with Wayne Rankine at his biodynamic farm, Brolgas Pass.




The highlight for my dear husband, was our visit to the biodynamic dairy farm, Mungalli Creek, where we sampled yoghurts and cream and cheese before being served an enormous morning tea of cheesecake.

It became very evident how much that my (long-suffering) husband has missed real cheesecake in his life! Being dairy free since 2011, I have stopped cooking with dairy (except butter) and my cheesecake making days are few and far between. I have…

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International Year of Quinoa 2013

For all of you have been asking me how to use Quinoa x


Did you know that 2013 is the International Year of Quinoa?

This was declared by the United Nations General Assembly in recognition of ancestral practices of the Andean people, who have preserved quinoa (pronounced “keen-wah”) as food for present and future generations, through knowledge and practices of living in harmony with nature.

Indeed, the crop value of this ancient grain (technically a seed, not a grain) has tripled with its popularity spreading worldwide as a high protein, gluten-free, source of dietary fibre and minerals. This has done wonders for the South American farmers who grow it, but has disadvantaged the local communities who can no longer afford it.

Luckily, here in Australia, we have some organic growers who have started producing quinoa from north-west Tasmania.

Quinoa is a fantastic source of calcium, magnesium and iron which makes it very useful for vegetarians and vegans and those who are lactose intolerant. In its…

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Choc-mint and banana popsicles… Paddle Pop 2.0!

Look delicious and would be great in summer…pity it’s not warm enough yet!

The Holistic Ingredient

Choc top no plate

Choc-mint & banana popsicles.

What does one really need to say about these, except maybe “make them”. These popsicles are delicious, simple to make (even easier than walking all the way to the corner store) and significantly, nutritious.

For the popsicles:
1 large banana (or 2 small bananas)
1 cup full fat  natural or Greek yoghurt (I use Greek five:am)
½ cup full fat coconut cream (I use the canned Ayam brand)
2 tablespoons raw cacao powder
1 large handful of mint (go for your life with the mint, the recipe can handle a lot).

Blend all ingredients until smooth. Pour into popsicle makers, pop in the sticks and place in the freezer overnight.

For choc top:
100g block of Loving Earth raw mint dark chocolate
2 heaped teaspoons Loving Earth coconut oil/butter

Once the popsicles are frozen you are ready to get dipping! Prepare a tray lined with baking paper…

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