Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

Recipe: On the Side Broccoli with Garlic, Chilli and Cashews

As the name suggests, this super quick and healthy broccoli makes a great side dish to just about anything. It's even great to have as a mid afternoon pick me up or an evening snack  – so make sure you make plenty!

If you haven’t used it before, coconut aminos is a great paleo alternative to soy sauce, and for that reason I’ve included it in this recipe to give a real depth of flavour.

Broccoli Ingredients:

  • 500g broccoli
  • 2 cloves garlic, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 2 tbsp olive oil
  • 1 handful cashews
  • Juice of a lime
  • A splash of coconut aminos

Broccoli How To:

1)     In a frying pan, add the garlic, chilli and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn,

2)     Cut the broccoli into medium sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.

3)     Add your coconut aminos, stir, then simmer for 3 – 4 minutes. Finally, add a squeeze of lime, stir again, then serve.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

North African Carrot Slaw recipe paleo primal carrots-min

Recipe: North African Carrot Slaw

Wonderfully Moroccan, this carrot based ‘slaw’ is fruity and gently spiced, and teams up perfectly with some chicken wings or drumsticks.

North African Carrot Slaw Ingredients:

  • 5 carrots, grated
  • 1 clove of garlic, finely chopped
  • 1tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions, trimmed and finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 stick of celery, finely chopped
  • 2tbsp olive oil
  • 2 tbsp lemon juice

North African Carrot Slaw How To:

Leave the sultanas to soak for 5 minutes in hot water whilst preparing the rest of the veg.

Mix all ingredients together, dress with the olive oil and lemon, and season to taste with a little salt and pepper.

North African Carrot Slaw recipe paleo primal carrots-min

Guacamole paleo recipe dip sauce avocado primal-min

Recipe: Guacamole Dip

Guacamole is another one of those things that is definitely worth making instead of buying. That way, you can be sure what’s in it – and know that it won’t contain any nasties!

This is how I make mine.

Guacamole Ingredients:

  • 4 chillies, finely sliced
  • Small bunch coriander (cilantro), finely chopped
  • 3 tomatoes, finely diced
  • Sea salt to taste
  • 1 red onion, finely diced
  • Juice of ½ lime
  • 4 ripe avocados

Guacamole How To:

Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt and onion, until you reach a paste consistency.

Add the lime juice, and a dash of water if required, to make the mixture more fluid. Finally, mash in the avocados, just before you’re ready to serve!

Guacamole is great with almost any Paleo meal, and a great dip for raw vegetables – particularly alongside some homemade Pâté!

Guacamole is one of those foods best made fresh. It will store in the fridge for a short time, but won't look as appealing! If you need to make it up in advance, using more lime will help it to keep that bit longer.

Do you make your own dips? I’d love to hear what your favourites are, in the comments below!

Guacamole paleo recipe dip sauce avocado primal-min

Recipe Lemony Broccoli paleo network-min

Recipe: Lemony Broccoli

If you're trying to get more greens into your diet (and you should be!) you might as well make sure they taste amazing. I have a lot of broccoli and find it can get a bit samey, so I came up with this recipe to give it a bit of a kick. You can give it an even bigger kick by increasing the amount of chilli you add!

Recipe Lemony Broccoli paleo network-min

Recipe: Lemony Broccoli
 
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
This is a great side dish to make an ingredient that's often not popular, the star of the show!
Ingredients
  • A clove of garlic
  • Pinch sea salt
  • 1½ tablespoons olive oil
  • ½ teaspoons freshly diced chilli (increase for more of a kick!)
  • 1 lemon, juice & zest
  • 150ml (5 floz) hot water
  • 1 handful fresh broccoli
  • Pinch flaked almonds
Instructions
  1. Peel & grind up the garlic and salt using a food processor (or pestle & mortar). Add in a dash of the olive oil and stir the mixture.
  2. Transfer the mixture to a pan and add in the rest of the olive oil and the chilli. Heat over a medium heat and stir until it starts to simmer. Add in the lemon juice and water as necessary to stop it sticking to the pan. Keep the mixture warm over a medium heat.
  3. Steam the broccoli for three minutes until tender.
  4. Dry fry the almonds in a pan until they turn golden.
  5. Combine the broccoli, sauce & lemon zest and top with the almonds.
  6. Serve and enjoy!
Paleo Diet Recipe Primal Herby Almond Nut Pâté-min

Recipe: Herby Almond Pâté

Almonds really do have to be one of the most versatile foods in the world, and are life savers for those following a Paleo diet. Whether you use them for Paleo baking as a replacement for flour, or enjoy as a dip for veggies, you may be surprised to know they make a delicious Almond Pâté! Great as a dip for crudités or just on its own as an appetiser.

Herby Almond Pâté Ingredients:

  • 1 cup raw almonds, soaked overnight
  • 50ml olive oil
  • 40ml apple cider vinegar (or 20ml cider vinegar + 20ml lemon juice)
  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 cloves garlic
  • 2 tbsp raw honey (optional)
  • Good pinch sea salt

Herby Almond Pâté How To:

Drain and rinse the almonds.

Add to the food processor along with all the other ingredients. Blitz until combined – around 30 seconds was plenty for me.

The flavours combined perfectly, but there was still a nice crunch to the Pâté. You could blend for longer if you would prefer it smoother!

Paleo Diet Recipe Primal Herby Almond Nut Pâté-min

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

These stuffed aubergine halves are a great meat-free option

sun-dried tomatoes recipe paleo diet oven dehydrator how to

Recipe: Sun-dried tomatoes

Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried rather than sun-dried – and my method doesn’t take 7 days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.

Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.

Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.

Recipe: Sun dried tomatoes
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250g tomatoes (I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time)
  • Splash of extra virgin olive oil
  • 1 teaspoon of dried basil
  • Sea salt and black pepper, to taste
Instructions
  1. Preheat your oven to 150C (300F)
  2. Slice the tomatoes in half, lengthways (it helps to keep them all evenly sized)
  3. In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated.
  4. Line a baking tray with grease-proof paper, and arrange the tomatoes evenly (it’s fine if some face up and some down)
  5. Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
  6. Store you sun-dried tomatoes in an airtight container in the fridge.

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Alternatively you can simply dry out the tomatoes in a dehydrator, if you have one.

I love sun-dried tomatoes as a simple stand alone, with goats cheese, avocado and pine nuts, but they’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili or even as a secret ingredient in some homemade ketchup.

sun-dried tomatoes recipe paleo diet oven dehydrator how to

Recipe Raw Zucchini Shoe-String Fries Paleo Network 680-min

Recipe: Raw Zucchini Shoe-String Fries

So I had a couple of trays free in my dehydrator, and some zucchini's that had to be used… so I came up with some zucchini fries that are a great snack, or would make a perfect side dish for dinner. I know a lot of people miss crunchy textures when they go paleo – if that's you, you'll love these!

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If you don't have a dehydrator, get one! No seriously, you can also make these in an oven on a very low heat.

Recipe: Raw Zucchini Shoe-String Fries
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
A tasty side dish, or a snack on it's own. Crunchy zucchini shoe-string fries!
Ingredients
  • 2 zucchini's
  • splash of olive oil
  • sea salt
Instructions
  1. Slice the zucchini into thin strips
  2. Toss the strips in a drop of olive oil and season
  3. Arrange on a dehydrator sheet
  4. I dehydrated for 16 hours at about 145 degrees - but check regularly!

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recipe_raw_zucchini_shoe-string_fries_paleo_network_2-min

This would be great with so many other vegetables too, carrots, parsnips even capsicum. Note by adding the oil, they won't keep for as long as if you dehydrate them on their own.

Recipe Grain-Free Crackers Potato Rosemary Dehydrator Paleo Network 2-min

Grain-Free Cracker Balls

In my experimentation to make the perfect grain-free cracker, I came up with these cracker-balls, which if I do say so myself, are delicious!

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I used white potatoes and sweet potatoes, but I think you could easily use parsnips or even pumpkin or squash. The key is in the dehydration to give the crunchy end result. If you don’t have a dehydrator, you can use your oven on a low heat instead (though I've not tested this method). If you’re keen to try a dehydrator (and I highly recommend them), you can go really cheap like this one, or go all out on an Excalibur like this. There are so many ways to use them.

Grain-Free Cracker Balls
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
These grain-free crackers use potatoes as a base ingredient and thanks to the dehydration, have that satisfying cracker-crunch!
Ingredients
  • 2 large white potatoes, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 1 cup olive oil
  • 2 tablespoons rosemary
  • sea salt to taste
Instructions
  1. Boil the potatoes in two separate saucepans, as you would if you were making mash
  2. Drain the saucepans and add in half the oil to each
  3. Mash the potatoes and mix in the rosemary, then season.
  4. Once cool enough, roll the mixture into small balls of about 1cm diameter.
  5. Arrange the balls on dehydrator sheets alternatively and "press" them into each other, to ensure they stick together.
  6. Dehydrate at 145 degrees for about 18 hours (but this will depend on the thickness of your crackers, so please check and adjust accordingly!

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Recipe carrot citrus salad paleo network-min

Recipe: Carrot Citrus Salad

Why have a boring salad, when you can have this zingy brightly coloured salad instead? With a few oranges and lemons still left on the tree, this is a great way to enjoy them! The main ingredient is carrots, but the herbs and spices and citrus make it quite unlike any other carrot you've had before!

This is a great side dish for a summers day, or even enjoy it on top of a paleo burger.

Recipe: Carrot Citrus Salad
 
Author: 
Prep time: 
Total time: 
Ingredients
  • 4 large carrots
  • pinch of cumin seeds
  • pinch of mustard seeds
  • pinch of cinnamon
  • splash of extra virgin olive oil
  • juice of ½ a lemon
  • juice of ½ an orange
  • small bunch of fresh coriander (cilantro), finely chopped
  • sea salt & fresh pepper
  • pinch of orange zest
Instructions
  1. Peel and grate the carrots
  2. Heat the seeds in a pan to release the flavours, then grind them in a pestle and mortar. Add in the cinnamon and mix in with the carrots over the heat for a couple of minutes
  3. Add in the olive oil, citrus juice and coriander (cilantro) as well as the zest and mix in thoroughly.
  4. Allow the flavours to marinate for an hour before serving.

Recipe carrot citrus salad paleo network-min