Sunday, June 28, 2015

Raw Chocolate

Some raw chocolate that I whipped up this evening.  They look impressive but are extremely simple to make. 


3/4 cup of melted coconut oil
1/2 cup cacao powder
1/2 cup of honey or maple syrup
7 drops of doTERRA wild orange


Place all ingredients into a blender and blitz until well mixed together.
Pour into chocolate moulds or on to a lined baking tray.
Place in to the freezer for 1 hour. 
Remove from freezer, push chocolate gently out of mould. 
Store in the fridge

If you are interested in making some raw chocolate with some essential oils, then check out my webpage for the oils that I use in my cooking and around my home.  I highly recommend doTERRA for superb quality, 100% organic, no fillers and sourced indigenously.  If you click join and save on my page you will be able to access these amazing oils at wholesale price (25% under retail price), just like me. 

Enjoy your raw chocolate.

Sunday, June 21, 2015

Coconut and Lemon Bliss Balls

I have been experimenting in the kitchen the last few days, and one of my favourite creations was these Coconut and Lemon Bliss Balls.  So much flavour and goodness. 


1 cup cashews
1 cup almonds
0.5 cup shredded coconut
0.5 cup coconut paste or creamed coconut
10 dates
7 drops of doTERRA lemon oil
Place all ingredients into your blender and blitz until coming together. 
Spoon some of the  mix into your hands and roll into small balls.
I added the zest of some lemon for decoration but you don't have to. 
These will keep in an airtight tub for a few days.
If you aren't already a member of doTERRA and would like to access these essential oils at wholesale prices, then leave me a comment of check out this link.  Simply follow the Join and Save tab to register for wholesale access.  You do not have to onwards sell, but if you decide to I can also help you with that.  

Monday, January 12, 2015

Whole 30 Tips

Earlier this month I was fortunate enough to record a Webinar with Leah from Brisbane Paleo Family and Emmely Rackemann Health Coach.  We discussed our whole 30 experiences and our tips to succeeding throughout the 30 days.  Be sure to have a listen, it's free and leave your own handy hints in the comments section.  Knowledge is power.  Also be sure to follow me on instagram for more meal inspiration.  My username is cat_keast.  See you there.

Homemade Hollandaise

How are you all?

It has been a while since any sort of update from me and for that I am sorry.  I can explain.  You see my health has improved so much that life has become very very busy.  I finally left my job in Intensive Care at the end of October and began a new career path in Oncology Nursing.  I now no longer work night shifts, or weekends and the latest I finish work is 1700.  I am beyond excited for what that means for my health. 

Towards the end of last year I also managed to complete the Brisbane Neon Run which was a 5km route to raise money and awareness for Beyond Blue.  I walked the full 5km without stopping which is a HUGE undertaking, considering that only weeks- months before I was crippled with arthritis pain and crying if I had to walk any further than 10 metres.  So another huge goal ticked off. 

I've also been getting more adventurous with my cooking as I continue on my Paleo journey.  I to date have lost 23 kgs and feel a million dollars for it.  My inflammatory markers are continuing to drop and life is good.  I am now trying a low carb high fat approach to my diet and have entered a state of nutritional ketosis.  The goal with this is that it will help reduce my inflammation further and put my autoimmune arthritis into remission.  One challenge with eating low carb high fat when you are dairy free, is getting enough good fat in.  This morning I achieved this by making hollandaise to have with my poached eggs.  It is made on ghee so all the milk solids have been removed making it perfect fuel for us Paleo guys and girls. 

100g ghee
2 egg yolks
0.5 tablespoon lemon juice

Bring a saucepan of water to the boil on the stove. 
Get a heat safe bowl which fits snuggly on the top of the boiling water
Place the Lemon Juice and egg yolk in the bowl and whisk
Then place the bowl over the boiling water and continuously whisk until thickened (it will have doubled in volume), don't over cook or the egg will scramble.
Take the bowl off the saucepan
Slowly pour warm ghee in to the bowl whilst continuously whisking.  The ghee should be warm but not hot or this will scramble the egg. 
Season with salt.
Serve and Enjoy