We started out by picking up some produce from the local markets. Finding some delicious local and grass fed meat, fresh organic vegetables and local free range eggs. Then we headed to the shops to pick up the rest of the ingredients. Including my favourites, 85% Black & Green’s organic chocolate, macadamias, bacon and butter. After packing up the car we set off on a 3 hour drive leaving Perth and heading down the west coast to Yallingup where we stayed for a Primal weekend of bliss.
We spent time outside in the sun (while it wasn’t raining) playing on the trampoline, Grok hanging from the monkey bars, squatting, playing frisbee, totem tennis, sprint races, bush hikes, walks along the beach and of course relaxing with a glass of local red wine and dark chocolate from Margaret River. Our outdoor picnic was interrupted by massive amounts of rain so we had a lovely time picnicking indoors. We even got the whole family to try going barefoot!
- Devilled eggs
- Guacamole with vegetable sticks
- Apple, avocado and bacon salad
- Local, grass fed pork sausages
- Local, grass fed lamb spare ribs
- Primal chocolate tart with cream and blueberries
Apple, Avocado and Bacon Salad
- 1/2 kg bacon, cubed
- 2 large apples, cubed
- 2 large lettuces
- 2 large avocados, cubed
- 1/2 red onion, finely sliced
- 1/2 egg
- 1/2 cup macadamia oil
- 2 tbsp lemon juice
- Salt & pepper
To make the dressing place egg in a food processor and start processing on a low speed. Gradually trickle in the oil until it’s incorporated (make sure you do this step very slowly so it doesn’t separate). Add the lemon, salt and pepper to taste. Fry bacon in a pan on medium heat for around 5 minutes or until crispy. On a large serving platter spread out lettuce and top with apple, onion, avocado, bacon and dressing. Enjoy
The Prosser Family Tribe : Asha (Me), James (Fiance) , Terry (Grandad), Sandra (Nanna), Bec (Mum), Nic (Aunt), Tony (Uncle), Erin (Aunt), Martin (Uncle) , Cooper (Cousin), Sabine (Cousin), Hayley (Cousin), Abbey (Cousin)
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