Back in the day when I was starting out my paleo/gluten-free journey, I stumbled on a fantastic food blog called The Urban Poser, created by the talented Jenni Hulet. I got totally hooked by the beautiful photography and creative, mouthwatering looking recipes of marshmallows and cookies. Although Jenni does more than gluten-free and paleo treats and desserts,
Today’s recipe is inspired by a dish from one of my favourite Sydney restaurants Ester. They have a fantastic roasted cauliflower dish on their menu and this is my adaptation/tribute. It’s absolutely delicious with a touch of fancy schmancy. It would go well with any type of meat but I’d recommend it with white meat
I love long weekend holidays such as Easter because they give us an opportunity to enjoy a few treats and to take our time with cooking for friends and loved ones. So, in the lead up to this year’s Easter, I decided to develop a recipe for a new paleo treat. Here is how it went!
This rich and hearty stew is a one-pot meal full of delicious, spiced beef and starchy, filling yams (the real yam) and carrots, and a touch of delicate forest flavour of pine nuts and sweet, balsamic onions. It’s rustic and sophisticated at the same time, and most importantly it’s easy to make.
In a recent post I covered a root vegetable called Yuca. Today, I am going to give you a quick run down on yams. Many people confuse yams with sweet potatoes, and I have to admit that I did once think they were the same thing going under different names in different countries or perhaps