I am super pleased to announce that we are coming to Albury for the Paleo Way tour in Feb/March 2015! There is a growing tribe of paleo followers there and we cannot wait to come and meet you all. We have just opened up more dates too for the tour due to the overwhelming response so please register your name at thepaleoway to keep up to do date for regional and larger cities dates when we announce them very soon and comment below if you want to win a book and name your regional town or larger city! The winner of Family Food is Elizabeth Pogson who wrote the following... Hi Pete... There are already 2 posts asking you to come to Albury Wodonga!!!! This reinforces the conversations we have had and shows the need for you to bring your words and enthusiasm and passion to US!!! How Many pleases do we need to top Lauren??:) Elizabeth, can you email hello@thepaleoway please and leave an address and who you would like the book made out to and I will send next week (for the other winners I will be signing the books over the weekend and sending them on monday...sorry it has been a crazy week but I havent forgotten about you!) Now how good was yesterdays post by Prof Grant Schofield and also Catalyst last night on ABC...undeniable information! I thought I would share a simple recipe for this weekend for you to tray and please share with your tribe! Coconut Water Jelly with Berries Serves: 6 Preparation time: 10 minutes (plus 4 hours setting) 500 ml (17 fl oz. / 2 cups) coconut water 1 tablespoon powdered grass-fed gelatine 200 g (7 oz.) mixed berries (raspberries, blueberries, strawberries or blackberries), plus extra for serving Flesh of 1 young coconut (120 g / 4¼ oz.), chopped 1 tablespoon of chia seeds Place 3 tablespoons of the coconut water in a small saucepan and sprinkle the gelatine over the surface. Allow the gelatine to soak in to the coconut water for 2 minutes. Place the pan over medium heat and bring to a simmer whilst stirring continuously until the gelatine has completely dissolved. Remove from the heat and set aside. In a bowl, whisk the remaining coconut water. Stir in the gelatine mixture, then pour the jelly mixture into six 125 ml (4¼ fl oz.) cups or jelly molds to three-quarters full. Add some berries and the coconut flesh and sprinkle on some chia seeds. Chill the jellies for 4 hours, or until set. Remove the jellies from the molds by placing the molds in a bath of hot water for a few seconds (be careful not to submerge in the water), then turn out onto serving plates. Serve with a scattering of fresh berries.
Posted on: Thu, 13 Nov 2014 20:34:37 +0000
Trending Topics
Recently Viewed Topics
© 2015