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Recipe: Berry and Coconut Omelet

INGREDIENTS
1⁄2 cup fresh or frozen berries (defrosted)
2 eggs
2 tablespoons of coconut milk
1⁄2 teaspoon of coconut oil
Sprinkle of cinnamon
Sprinkle of nutmeg
Drizzle of honey
Berries to garnish (optional)
Coconut yoghurt (optional)

DIRECTIONS
In a small bowl, whisk the eggs, coconut milk and a sprinkle of cinnamon and nutmeg until combined. Heat the coconut oil in a small pan over a medium heat on the stove. Pour the whipped egg mixture into the pan. As the edges cook, shift the egg into the centre, letting the runny egg mixture run out to the edge of the pan. Place the berries on top of the egg in a line through the centre of the egg and let the egg set. Fold over each side of the egg on top of the berries. Slide the omelette out onto a plate and top with fresh berries, coconut yoghurt and a drizzle of honey.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Red velvet brownies

INGREDIENTS
200 grams of raw beetroot
1⁄2 cup melted coconut oil
1⁄2 cup honey
2 large eggs
1⁄2 cup raw cacao powder
1 teaspoon bi carb soda
2 tablespoons coconut flour

INSTRUCTIONS
Preheat the oven to 180 degrees. Peel the beetroot and cut into 4 -6 pieces. Place in the food processor and finely chop or you can grate with a box grater. Add the coconut oil, honey and eggs, combine the ingredients. Add the cacao, bi-carb soda and coconut flour, mix until combined. Line a baking tin with parchment paper and pour the mixture into the tin. Place in the oven for 25 minutes or until a skewer comes out cleanly. Let the brownie cool and cut into bite size squares or use a round cooking cutter and make round brownies and top with chocolate frosting and raspberries.

Makes 8 large serves or 20 bite size serves

Sugar Free Chocolate Frosting

10 medjool dates2 tablespoons of cacao2 tablespoons of coconut oil 1 teaspoon vanilla essence 1 pinch of salt

Place the pitted dates, cacao, coconut oil, vanilla essence and salt into the food processor and blitz. You will have to stop the processor and scrape down the sides several times. Continue to process until you have the consistency of frosting.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Pork belly and seared scallops

Planning a party to welcome spring back into your life? This tasty little treat is sure to be a hit and, best of all, it’s quick and simple!

INGREDIENTS
Pork
1 tablespoon olive oil
1 teaspoon salt
500g organic pork belly
2 cinnamon sticks
1 apple, quartered
Sprinkle salt
½ cup water

Scallops
1 tablespoon coconut oil
8 Scallops
Pinch of salt
Fennel Salad
1 apple, julienne,
1 baby bulb fennel, julienne
Handful baby watercress
½ lemon, juiced
1 tablespoon olive oil
Salt to taste

INSTRUCTIONS|
Preheat oven to 200 degrees Celsius. Ensure the skin on the pork is dry then rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
Turn the temperature down to 170 degrees Celsius. Add the apple, cinnamon sticks, a pinch of salt and water to the roasting pan and roast in oven for 1.5 hours. If the water dries up during this time, add another half a cup. Remove from oven and rest. To make the apple and fennel salad, toss all the ingredients together and place a small bundle of the salad on the side of the serving plates. For the scallops, heat coconut oil in a small frying pan over high heat, ensure that the scallops are dry and sear each side for 30 seconds. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad. Place the scallop on top of the pork and serve immediately.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Pomegranate and lime spritzer

Spritzer recipe (image supplied)
Spritzer recipe (image supplied)

A refreshing non-alcoholic beverage to counteract all those heavy reds you’ve been indulging in!

INGREDIENTS

½ pomegranate, pulp and seeds
½ lime, juice
Handful mint leaves
1 tablespoon honey
1 cup crushed ice
1 ½ cup sparkling water

Garnish
Pomegranate seeds
2 lime wedges
Mint leaves

INSTRUCTIONS

In a large jug, muddle the pomegranate pulp and seeds, lime juice, lime, mint leaves and honey together.
Add the ice and top up with sparkling water.
Pour the spritzer into two glasses and garnish the glass with the pomegranate, lime and mint.
Serve immediately.

Obviously, to make an alcoholic version, just add a shot of your favourite gin or vodka.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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