Chocolate Paddle Pops

As the weather warms up here on the east coast of Australia, the desire for cool snacks increases. I say “snack” because this one is a good dose of protein to sustain between meals and the kids think it’s a super treat. 

  • 1 can organic coconut milk or cream (be sure to check ingredients so there’s no fillers/thickeners or make your own!)
  • 2 eggs yolks
  • 1 tablespoon arrowroot flour
  • 1/2 teaspoon xanthum gum
  • 50 grams cacao powder
  • 80 grams coconut sugar

Thermomix method:

Put it all into the bowl, set to 80 degrees for 12 minutes and speed 4. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set. 

Stove top:

Put it into medium heat and gentle whisk continually until it has thickened like custard and has a glisten/shine to it. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set. 



Love a good porking???

Pork is the often forgot meat choice however it is the lean and mean protein machine of happy pigs (they get to roam on green pastures!). Yes, I realise unhappy pigs produce pork too but if you’re going to eat meat, eat the happy kind.

Here’s my latest pork ball recipe, based entirely on my empty fridge.

– 2 carrots
– 1 cup frozen peas
– 2-3 cm of ginger or large tbspn of pickled ginger
– 1/2 tspn cayenne pepper
– juice of half a lemon
– salt and pepper
– 1/2 tbspn onion flakes or some fresh chives
– 500 grams pork (mince or ready to be minced)

Blitz up first all but the pork (if using mince) in the Thermomix or food processor until ground and combined well. Then add in pork mince or during the first step you could mince some good pork loin.

The mix should come together well and with wet hands then roll into balls. Stem the balls for 20 minutes or until cooked.

With a Thermomix you can cook the rice in water with a tablespoon of stock paste and then use some of the leftover starchy water to make a light, nut free sauce.
Just throw in:
-2 tablespoons of tahini
– fresh or dried chili
– a glug of tamari (or soy) sauce,

and whaz it together.

If you don’t have a Thermomix just use about 1/2 to 3/4 cup hot water with the above and then blend well. Pour over the pork balls and rice to serve.

If I had more in the fridge I would have made a little Asian inspired green salad. Really you can throw plenty of veggies in this dish by simply steaming with the rice.