Recipe – “Goat Curry”

The local butchers had goat today, and seems I’m feeling adventurous.  The rainy weather lends itself nicely to a slow-cooked meal, so here goes.  Inspiration from here.

650g goat pieces (chopped, bone in)
1 onion, chopped
1 tbsp ghee
1 tsp ground ginger
4-5 cloves garlic, crushed

1/4 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
good amount of salt (10 twists of the grinder)
1 tsp tumeric
1/2 tsp cayenne pepper
1 tsp paprika

Add later:
2 cans (400g) tomatoes
1 tsp garam masala
1/2c – 1c water (depending on how thick you want the curry to be)

In the crock pot, add chopped onion, garlic, ginger, ghee.  Place meat on top.  Mix the spices together and then sprinkle over the meat.  Stir everything so the spices are mixed through.  Turn slow cooker onto HIGH for 4 hours, stirring every 1 hour.

At the 4hr mark, add the tomatoes, garam masala, water.  Stir, and then cook for another 1hr or until meat is tender.


Recipe – “Berry Choc Bliss Balls”

Just felt like trying a new flavour combo and uninspired after a google search, I made my own recipe up.

1c mixed nuts (I used mainly cashews), blitzed
1c frozen boysenberries (thawed, stirred)
6-7 dates, soaked in hot water (peel off the hard exterior and then chopped up)
1 tbsp cocoa
1c threaded coconut
2 tbsp coconut oil, melted
1 tbsp almond butter
Desiccated coconut for rolling

Started with the nuts and mixed through the cocoa powder, then the berries.  Added the dates, used the stick blender to whizz all together.  Added 1/2c coconut and mixed through, found it wasn’t enough so added the 2nd half cup.  Mixed through coconut oil, then added the almond butter at the end.  Rolled in coconut and chucked in freezer.

Recipe – “Kumara Salad”

Had friends around for a barbie the other night, and thought it might be nice to try a spin on a potato salad.  Ended up referring to this and this and ended up with a basic but delicious dish.

3 medium kumara, chopped into cubes
2 rashers bacon, baked in oven on baking paper
2tbsp or so of homemade aioli
1tsp dijon mustard
squeeze of lemon juice
salt and pepper

Once the bacon has cooked a little, chuck the kumara on the bacon fat and roast.
Chop the bacon into bits; cut the rind off if it is hard.
Cool kumara – otherwise the dressing will go all melty & oily.
Mix the aioli, mustard, lemon, S&P together and then mix with the bacon/kumara.

Very delicious the next day too, cold.

Recipe – “Chocolate Nut Bliss Balls”

Inspiration from here.

1/2c raw mixed nuts; pulverised with the stick blender
5 figs, finely choppped
4 dsp almond butter
2 tbsp coconut oil
1 tbsp cocoa
1c dessicated coconut

Once the nuts are broken up, add the other ingredients to the jug and pulverise it all together (stick blender).

Roll into balls and coat with coconut.

This batch made 18 balls; they were a little crumbly but I made them stick together … now, into the freezer to stay stuck.

Recipe – “Egg Foo Young Cakes”

Inspiration from here.

6 medium eggs
Salt and Pepper
chopped coriander (loosely 1/4c)
1/4c coconut flour
1/2 tsp baking soda
4 frozen spinach cubes (Talleys) – thawed in microwave (about 1min 30sec) and then squeezed the excess liquid out using paper towels.  Final amount a compact 1/3-1/2c.
1 rasher of bacon, cooked, rind off
1/2 tsp apple cider vinegar
Ghee for frying.

Whisk eggs and salt and pepper.  Add coconut flour, baking soda, mix well.  Add coriander, bacon, apple cider vinegar. Mix again.

Heat ghee and place dollop into frying pan; press down to flatten the patty.  Turn once browned; once cooked cool on a wire rack.

(Makes 6 thick cakes).

Recipe – “Spicy Salmon Cakes”

Inspiration from here

1x tin 210g salmon, well drained

1x tin 105g salmon, well drained

1 spring onion, finely sliced (a loose 1/4c once chopped)

chopped coriander (about another loose 1/4c on top of the spring onion)

1c mashed boiled kumara, skin off

zest of 1/2 lemon

3 eggs (medium)

1/2 tsp ground chilli

salt & pepper to taste


  1. Mix salmon, spring onion and coriander together.
  2. Add the mashed kumara, mix together.
  3. Add rest of the ingredients, mix well.
  4. Grease 6 texas size muffin tins and put mixture in each one.  Flatten with back of spoon.
  5. Into oven 180C; 20-25mins.
  6. Turn out onto a wire rack.

Recipe – “Lemon Bliss Balls”

Inspiration – the Hutt City Council health expo thing that they did for staff in 2014.

Lemon Balls – Demonstration Recipe


1 cup raw cashew nuts

3 dried figs, finely chopped

Zest of 1 lemon

3 tablespoons of lemon juice

3 tablespoon of coconut oil

1/2 cup desiccated coconut

      + extra to coat

Pinch of salt


 Combine all ingredients in a food processor. Process until well combined and sticky

(you may need to scrape down the mixture inside the processor).

 Roll into balls, coat in desiccated coconut and refrigerate to set.

Make 15~ balls – freezer friendly