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char-grilled chili beef salad recipe paleo diet soy free coriander

Recipe: char-grilled chili beef salad

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I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well.

Recipe: char-grilled chili beef salad
Recipe type: Salads
Prep time: 
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Ingredients
  • 500g beef (I used rump steak)
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400g sliced cucumber
  • 4 fresh chillies, thinly sliced (seeds removed)
  • 4 spring onions, thinly sliced
  • 4 green onions, thinly sliced
  • 250g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro ) leaves
  • Dash coconut aminos
  • I clove garlic, minced
Instructions
  1. In a bowl, coat the beef in half of the lemon and lime juice, and allow to marinate overnight in the fridge.
  2. Drain the beef, and throw away the juice.
  3. Barbeque the beef until it’s cooked to your liking (or cook on the stove or under the grill).
  4. Allow the beef to rest for a few minutes, then slice thinly.
  5. In a bowl, mix the cucumber, chili, onions, tomatoes and fresh herbs. In a jar, add the remaining juice, the coconut aminos and garlic and shake thoroughly to mix.
  6. Add the beef and dressing to the salad mix and toss to ensure it is well mixed in.
  7. Serve and enjoy.

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Papaya and prawn salad paleo diet recipe summer

Recipe: papaya & prawn salad

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I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired salad.

Recipe: papaya & prawn salad
Recipe type: Salads
Prep time: 
Total time: 
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Ingredients
  • Green papaya
  • 15-20 cherry tomatoes, quartered
  • 3-4 chilies, de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic, minced
  • ⅓ cup of fresh coriander (cilantro), chopped
  • 2 cups iceberg lettuce, shredded
  • Fresh basil leaves
  • handful of snake beans, cooked (optional)
Instructions
  1. Peel the papaya and quarter to make it more manageable. Remove seeds, then grate.
  2. In a bowl, combine the papaya, tomato, chili and prawns. Add the juice, fish sauce, garlic and half of the coriander and gently toss to ensure it is all well mixed and coated.
  3. Arrange the lettuce on plates and spoon the salad on top.
  4. Finish with the remaining coriander, basil and beans (optional)

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This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week.

chili seasoning mix powder recipe paleo herbs spices primal how to rub

Recipe: Homemade Chili Seasoning Mix

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What to do with used glass jars and bottles? How about making up seasoning mixes to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

Recipe: Homemade Chili Seasoning Mix
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Total time: 
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Ingredients
  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika (smoked)
Instructions
  1. In a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  2. Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
  3. Remove the seeds from the chilli peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  4. With a pestle and mortar (if you’re old school, if not, try a blender) grind up the chilli peppers and cumin seeds into a powder.
  5. Add in the remaining ingredients and mix thoroughly.
  6. Make sure you store in an airtight container (like a jar) to keep it dry.
  7. Shake the container before using to ensure thoroughly mixed.
  8. Note: If you want to use fresh chili’s, dry them thoroughly in a dehydrator first, then roast them. It’s essential you ensure they are fully dry first, otherwise your mixture could go mouldy.

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