Eat Clean All Year

Eat Clean All Year

Eat Clean All Year

Eat clean all year with this collection of classic recipes that have been given the paleo makeover by bestselling authors Luke Hines and Scott Gooding.

Eating clean all year round has never been easier!

From clean versions of festive indulgences like classic Christmas pudding and hot cross buns, to summery salads and hearty winter casseroles, this cookbook contains all the healthy recipes you need to eat well all year round. Favourites like Mum's Meatloaf, Crispy Fish Tacos and even Neapolitan Ice-Cream Cake are given the paleo makeover, so that you can enjoy all those delicious flavours without refined sugar, dairy or gluten.

Eat Clean All Year also includes a chapter of essential recipes to incorporate into your everyday routine, and explains in simple easy-to-follow steps how to make fermented veggies and bone broths to promote excellent whole body health through every season.

Luke Hines and Scott Gooding cooked their way to the finals in My Kitchen Rules with their healthy food philosophy. Luke went on to build a career as a leading health and wellness personality. With six books, numerous television appearances and writing credits in food and fitness publications, Luke's message is simple: nourish your body with the most nutrient dense foods on the planet, keep active in a way that you enjoy, and smile each and every day.

UK-born Scott Gooding , Luke Hines' fellow My Kitchen Rules star and Clean Living co-author, is a qualified personal trainer and health coach, and owns his own fitness business in Sydney's eastern suburbs. His love of good food and cooking were encouraged at a young age by his parents. Scott's top priority is fuelling kids' nutrition through education.

Eat Clean All Year
Hachette Australia
Authors Luke Hines and Scott Gooding
ISBN: 9780733633843
RRP: $29.99

Prawn Salad with Nuoc Cham

This light salad is perfect on a hot night – delicious fresh prawns served with a fragrant, spicy sauce.

Serves 4

12 large green king prawns, peeled, de-veined, tails left on
1 teaspoon cumin seeds
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 bunch Chinese broccoli, cut into 5 cm lengths
1 large red onion, cut into wedges
1 cup mint leaves
1 cup basil leaves
80 g snow pea shoot leaves

Nuoc Cham
2 tablespoons maple syrup
2 tablespoons fish sauce
2 tablespoons lime juice
1 small red chilli, finely chopped
1 small garlic clove, finely chopped
1 lemongrass stalk, trimmed, pale part only finely chopped

1. To make the nuoc cham, combine the maple syrup with ¹/³ cup water in a small saucepan over a medium heat and bring to the boil. Boil for 5 minutes, or until reduced by half. Take the pan off the heat and stir through the remaining ingredients. Set the pan aside to cool.
2. To make the prawn salad, combine the prawns, cumin seeds, sesame seeds and sesame oil in a bowl. Toss together, then cover and chill for at least 1 hour.
3. Pop a large chargrill pan over a medium-high heat. When it's hot, chargrill the Chinese broccoli in batches for 1 minute each, or until just tender and lightly charred. Transfer to a serving platter. Chargrill the onion for 2–3 minutes, or until just tender and lightly charred. Transfer to the same serving platter. Add the mint, basil and snow pea shoot leaves to the platter, then toss to mix through the Chinese broccoli and onions.
4. Chargrill the prawns for 1–2 minutes, or until just cooked and lightly charred. Pop the prawns on top of the salad and spoon the nuoc cham over them. Serve warm.

Salted Caramel Choc Fudge

Salted caramel is certainly very trendy these days, and for good reason. We can't get enough of that perfect combination of sweet and savoury together in one bite. This salted caramel choc fudge is completely no fuss, as there is no baking needed!

Makes 8 pieces

1 cup macadamia nuts
12 dates, pitted
¹/³ cup coconut oil, melted
1 teaspoon raw cacao powder
1 teaspoon vanilla extract
2 teaspoons salt
½ cup almond flakes, toasted

Chocolate Topping
¼ cup coconut oil
2 tablespoons raw caca powder
1 tablespoon maple syrup or honey
2 tablespoons coconut milk
1 teaspoon vanilla extract

1. Soak the macadamias and dates in hot water for 10 minutes. While they are soaking, line a 16 cm square or rectangular cake tin with baking paper.
2. Put the macadamias, dates, coconut oil, cacao, vanilla and salt in a food processor, then process for 3–4 minutes, scraping the side as you go.
3. Add half of the toasted almond flakes to the food processor. Whiz a few more times until the almonds have been ground up and incorporated into the fudge mix. They don't have to be ground up super-fine, as it's good to have some texture coming through.
4. Scoop the fudge mixture out into the tin, then flatten and smooth the top with a spatula. Put the tin in the fridge while you make the chocolate topping.
5. To make the chocolate topping, melt the coconut oil with the cacao, maple syrup, coconut milk and vanilla.
6. Take the tin out of the fridge and pour the chocolate topping over the fudge. Spread it evenly with a spatula, then scatter the remaining toasted almonds over the top and put the tin back in the fridge for 2–3 hours. Cut into pieces before serving.

Christmas Pudding with Spiced Cream

It's not Christmas time without a delicious pudding – but there's no need for all that refined sugar and flour. Our pud is all goodness. You'll need to plan ahead just a little to make the spiced cream – the cans of coconut cream go in the fridge overnight.

Serves 8

300 g pitted dates, chopped
juice and finely grated zest of 2 oranges
1 teaspoon bicarb soda
2 eggs, lightly whisked
2 cups almond meal
¼ cup coconut flour
½ cup slivered almonds,
toasted 3 teaspoons ground cinnamon
raspberries, to serve

Spiced Cream
2 × 400 ml cans coconut cream
1 tablespoon maple syrup
1 teaspoon mixed spice

1. Chill the cans of coconut cream (see Spiced Cream ingredients on page 50) in the fridge
overnight, so they'll be ready to go when you are. 2. To make the pudding, grease a 6-cup capacity ceramic pudding basin and line it with baking paper. Fill a large saucepan with water, put an upturned plate in it, and then put it over a medium heat. (The plate protects the pudding basin from the heat at the base of the pan.) Cover the pan and bring the water to a simmer.
3. Put the dates, orange zest and juice in a small saucepan over a medium heat and bring to a simmer. Simmer, stirring occasionally, for 3 minutes, or until the dates are slightly softened. Take the pan off the heat, then mash the date mixture and transfer it to a heat-proof bowl.
4. Add the remaining ingredients and stir until well combined. Spoon the mixture into the pudding basin and level the top. Cover the surface directly with a round piece of baking paper, then cover the basin with a sheet of baking paper and then a double sheet of foil. Secure the paper and foil around the lip of the pudding basin with cooking twine to form an airtight seal.

Eat Clean All Year
Hachette Australia
Authors Luke Hines and Scott Gooding
ISBN: 9780733633843
RRP: $29.99

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