Garlic & Thyme Slow Cooked Lamb Shoulder with Baked Livingness Roasted Broccoli  REAL FOOD CHOICES TO LOVE YOU BACK IN FULL   Baked with Love | Free from gluten, dairy, soy, preservatives   and refined sugar       Garlic and Thyme Slow Cooked Lamb Shoulder    Ingredients   Approx. 1.75kg Lamb Shoulder (bone in or out)  5-8 cloves garlic   1 bunch of dried thyme  Pepper   Olive oil   Filtered Water       Method   Preheat your oven at 120-140 degrees  Wash lamb with cold water and place in a baking dish  Remove husk from garlic cloves and roughly chop   Drizzle olive oil to cover lamb and massage (the more olive oil the better).  Rub in pepper, garlic and thyme trying to disclose most of the garlic into the lamb.  Place 1/4 cup filtered water into the bottom of the baking dish and cover with foil completely.   Place lamb into the oven for at least 6 hours. You can cook longer if you like.   Once out of the oven allow the lamb to rest for 20mins.   Slice or pull lamb to serve keeping the oils from the bottom of the dish to mix in or pour over the lamb.       Baked Livingness Roasted Broccoli    Ingredients   5 stalks of broccoli   Olive oil   Pepper   Cayenne Pepper      Method   Preheat your oven at 180 degrees  Chop broccoli stalks into medium sized pieces.  Place in a bowl and drizzle olive oil and pepper over.   With your hands mix the olive oil into the broccoli   Place broccoli pieces onto a baking tray and sprinkle cayenne pepper over the broccoli.   Wrap with foil and place into your oven for 20mins   Remove the foil at 20mins and cook until crips (usually another 20-30mins).   Enjoy as a side dish, with a roast or in salad.       Enjoy deeply and stay connected to the beautiful light you are! Love Sarah. 

Slow cooked lamb and roasted broccoli would have to be hands down my favourite meal of all time. This is not only because I feel super nourished afterwards but this meal is super tasty and easy to prepare. 

Each Sunday my boyfriend (Eddie) and I walk to the Northey Street Organic Markets to get our fresh produced for the week ahead where we get our lovely organic lamb and broccoli. By going to the markets each week I not only found that it was super supportive for my weekly routine and a joyful way to spend time with Eddie but also it supports me to continue to make loving real food choices. We all know that choosing food as close to it's natural state as possible is the best way to ensure we are nourishing our bodies and feeling the full us. Each time we eat we all have the responsibility and opportunity to make healthy and healing choices that will naturally support us throughout the day. So why not make real food choices which in the end love us back. 

      Moroccan Spiced Pumpkin Soup  YOUR GO-TO SOUP RECIPE FOR ALL TO ENJOY   Baked with Love | Free from gluten, dairy, soy, preservatives   and refined sugar       Ingredients      3 tablespoons moroccan spice mix  2 tablespoons cumin   Salt & pepper  4 garlic cloves   Ginger to liking   1 leak   2 onions   2 large broccoli stalks   1/4 cups light olive oil  500mL vegetable stock- I make my own or use  The Standard Market Company    1 medium side Jap Pumpkin   1 1/2 cups filtered water      Method   Place olive oil in a large pot until hot.  Add in sliced leak, onion, garlic, ginger, salt, pepper, cumin & moroccan spice.   Allow to sauté on low heat for approx. 10 minutes before adding in stock & water.   Add in pumpkin & broccoli stalks.   Cook for approx. 40 minutes or until pumpkin is soft.   Blend with a hand blender or food processor.   Serve with spices, herbs & extra virgin olive oil.       Enjoy! Soup is always yummier & more flavoursome then next day.  

This time of year I always discover my body is feeling like the abundance of nutrients from vegetable loaded soups and stocks. So therefore I am sharing with you my super delicious and absolutely nourishing Moroccan spiced pumpkin soup. The perfect autumn dish for you and your friends and family to enjoy.  

      Chocolate Crunch Orange & Almond Cake with Coconut Ganache   A PLAYFUL SPIN ON TRADITIONAL ORANGE AMLOND CAKE   Baked with Love | Free from gluten, dairy, soy, preservatives   and refined sugar       Ingredients    Base    8 medjool dates pitted   3 tablespoons of  Absolute Organic  coconut oil   1/2 cup of seeds | I use pumpkin and sunflower   2 tablespoons of tahini   1/4 cup of carob   1/2 cup of buckwheat puffs or activated buckwheat  Pinch of salt    Cake    3 eggs   Zest and juice of 1 orange   1/3 cup of coconut oil   1/3 cup of coconut cream or milk   1 teaspoon of bi carb soda   1 vanilla bean   1/8 cup of coconut sugar   1/2 cup of desiccated coconut   1/2 cup of almond meal    Ganache    270mL can of coconut cream   (place in the fridge the night before)   1/8 of coconut sugar   1/2 cup of desiccated coconut    Method    Base   In a food processor blend all ingredients except the buckwheat puffs together, until seeds are fine. Gently mix in buckwheat puffs. Press mixture gently into a lined cake tin until evenly spread.   Bake in the oven for 10mins.   Remove from oven and allow to cool.    Cake   In a kitchen aid or food processor blend coconut oil, coconut cream, eggs, orange, vanilla and bi-carb soda on high until mixture becomes light.   Add all remaining ingredients and blend until well combined.   Gently poor mixture on top of the base.   Cover with foil and bake in the oven at 180 degrees for an hour. (At 45mins remove foil and allow cake to cool.    Ganache   Scrape the coconut cream from the tin, leaving the liquid into a kitchen aid and mix on medium high.   Slowly add in the coconut sugar and mix until cream becomes fluffy. Be careful not to over mix.   Scrap out cream into a bowl and gently fold in the desiccated coconut.   Put mixture into fridge until set.   Gently spread ganache over the cake.    Enjoy! Cake is always tastier when served the next day. 

Enjoy my take on the traditional orange & almond cake with an extra added chocolate crunch & delightful coconut ganache. I absolutely love & enjoy getting creative with old time favourite recipes. I was inspired to create this take on the "orange almond" cake after a request from a dear friend for her birthday. Challenge accepted as always & this recipe just seemed to flow. So thank you Alexandra Angel. 
  

      Kid Friendly Gluten Free Dairy Free Muffins   SIMPLE, DELIGHTFUL & ADAPTABLE MUFFIN RECIPE    Baked with Love | Free from gluten, dairy, soy, preservatives   and refined sugar       Ingredients   juice of 1/2 lemon  1 cup  Absolute Organic  coconut milk  1/4 cup olive oil  1/4 cup honey  3 free range eggs  2 cups almond meal  1 teaspoon bicarb soda      Sarah's Favorite Add Ins    1 cup blueberries  or  1 cup raspberries  or   1 apple chopped or grated with 1 tablespoon cinnamon   or   1 pear chopped or grated with 1 tablespoon of mixed spices  or   1 orange zest & juice with 1 tablespoon of poppy seeds  or   1/4 cup cacao or carob nibs   or  1/2 cup pitted cherries with 1 tablespoon of thyme         Method   In a mixing bowl place honey, olive oil, coconut milk, lemon juice, eggs & bi-carb soda. Mix with a whisk until well combined.    Add in dry ingredients & stirring gently until well combined.   Add in your favourite fruit & flavours or be inspired by mine above.   Gently place mixture into lined muffin tin. ( Recipe makes 6 large muffins)  Place into the oven for 30- 45 minutes.   Allow to cool before enjoying. 

Enjoy my simple, delicious & nourishing muffin recipe that is gluten free, dairy free & refined sugar free. I have made this recipe over & over as it it super simple & easy. You can add anything into this muffin recipe to get the flavour you are feeling. I have included my favourite add in options to this recipe to inspire your baking creativity. 

      Sarah's Paleo Bread with Spicy Smashed Avocado & Tuna   A DELIGHTFUL BREAD ALTERNATIVE FOR ALL THE FAMILY TO ENJOY   Baked with Love | Free from gluten, dairy, soy, preservatives   and refined sugar       Bread Ingredients   5 organic free range eggs  1/2 cup filtered water  1 tablespoon apple cider vinegar   2 tablespoons of extra virgin olive oil  1/2 cup buckwheat flour   1 1/2 cups activated almond meal   2 tablespoons sesame seeds  2 tablespoons sunflower seeds  1 tablespoons bicarb soda      Bread Method   Place all wet ingredients & bicarb soda into a food processor & blend until well combined. The bicarb soda will react with the ACV causing the mixture to look like a frothy foam. This is perfect for getting the loaf to have a "fluffy" bread like texture.   Add in all other dry ingredients & blend until well combined.   Gently place mixture into a lined loaf try & cover with foil.   Place into the oven for an hour removing the foil at 45minutes.   Allow to cool before slicing.          Spicy Smashed Avocado & Tuna Ingredients   1 tin of  Sirena  tuna in olive oil (95g)  1/2 ripe avocado  Chilli to taste  Salt and pepper  Squirt lemon juice  1 teaspoon of sesame seeds   1 shallot finely chopped      Spicy Smashed Avocado & Tuna Method   In a bowl combine all ingredients except the cucumber and mix with a fork until well combined. Add to loaf & sprinkle any additional toppings on top. Enjoy.  

Baking your own bread is a great way to ensure you are truly nourishing your body. You are able to control what goes into the recipe & not allow over processed ingredients & preservatives to flood your food. 

 

This simple yet yummy paleo bread alternative is a perfect bridging food. Enjoy it fresh, as toast or with your favourite spreads & toppings. I have included my spicy smashed avocado & tuna recipe as it is one of my favourite nourishing bread toppers.   

 

      Basil & Chive Walnut Pesto  DELICIOUS PESTO PERFECT WITH ROAST LAMB & VEGGIES   Baked with Love | Free from gluten, dairy, soy, egg, preservatives   and refined sugar       Ingredients    1/2 bunch chives   1 full bunch of basil   1/4 bunch of flat leaf parsley   1 garlic bulb minced   1/4 cup extra virgin olive oil   1/4 cup sunflower seeds  1/4 cup walnuts  1/2 juice of a lemon   salt & pepper to taste       Method   Place all ingredients except for sunflower seeds & walnuts into a food processor & blend until well combined.  Add in walnuts & sunflowers seeds & blend until desired texture.   Enjoy with roasted lamb & veggies or as a dip.

Simple, nourishing & absolutely DELICIOUS pesto serving with the Sunday roast lamb & veggies or as an appetizer.

I have just moved house so I have an amazing new kitchen that is just fabulous but what is even better is that I am located a 30 second walk from the BEST markets in town. All produce for this recipe & most of my others is from Northey Street City Farm. 

      Caramel Macadamia Dream Cake  with Berry Compote    A DELIGHTFULLY RAWSOME DESSERT     Baked with Love | Free from gluten, dairy, soy, egg, preservatives   and refined sugar       Ingredients     Base   7 medjool dates   1/2 c walnuts  pinch of salt   Caramel     1 c coconut cream   1/4 c coconut sugar  1/4 c coconut oil   Macadamia Filling     2 c raw macadamias soaked in filtered water over night   2 T tahini   2 vanilla beans   1/4 c coconut cream    Berry Compote      250g berries  1/2 c filtered water  1/4 c coconut sugar (optional)    Method    Base   In a food processor blend walnuts, dates & salt until well combined.  In a lined cake tin press down mixture until flat on bottom of the tin.   Caramel    On the stove top place coconut cream, sugar & oil into saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes).  Allow to cool.   Macadamia Filling    Place macadamias, vanilla, coconut cream & caramel onto a food processor & blend until smooth.  Evenly spread mixture over the base in the cake tin.   Berry Compote    On the stove top place berries, water & sugar into a saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes).   Once cooled evenly spread compote over the caramel filling of the cake.  Decorate with fresh raspberries.  Place in the freezer or fridge until 20 minutes before serving.  Enjoy xo    

A real-raw cheese cake with delightful homemade caramel & berry compote that is not sickly sweet. A perfect dessert to be shared & enjoyed with friends & family. 

Made with nutrient-filled whole foods, this raw cheesecake alternative is free from gluten, dairy, eggs, soy, preservatives & refined sugars. Baked with love, of course.