Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Recipe: Spiced Beef Kofte with a Pomegranate Glaze

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Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Spiced Beef Kofte Ingredients:

For the Beef Kofte:

  • 350g lean steak mince (ground beef)
  • 1 egg, beaten
  • ½ an onion, finely chopped
  • 1 clove of garlic, crushed 
  • 1tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander, chopped
  • 1 small red chilli, deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Spiced Beef Kofte How To:

If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.

In a large bowl, mix together all of the kofte ingredients, and form into about 12 mini sausage shaped portions. Place on a roasting dish for 10 – 12 minutes, until cooked through, or throw on the bbq for around 15 minutes.

Meanwhile, combine the pomegranate juice, molasses, honey and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.

Remove the kofte from the heat and leave to cool slightly before piercing with bamboo skewers.

Combine the juice mixture with the pomegranate seeds, then pour oven the kofte. Serve at once.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Paleo dinner recipe ebook cookbook-min

The Paleo Dinner Recipe Book

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I've had a lot of request from people who've bought my recipes books, for a book on Paleo Dinner Recipes – and I'm pleased to announce – here it is!

Paleo dinner cover

I think this is the most extensive Paleo recipe book I've created to date, with over 60 recipes and beautiful full page photos of most recipes.

Paleo-Diet-Primal-Dinner-Recipe-Book-Inside 680-min

There’s something for everyone, with chapters based around your favourite meats:

  • Chicken
  • Pork
  • Lamb
  • Beef
  • Fish & Seafood

I've also include offal and vegetarian recipes, as well as two chapters covering side dishes and sauces, to transform your dinners! There’s a good balance of quick dinners and dinners to impress with.

As someone who’s lived in metric and imperial countries, I know how annoying it is to read recipes that are only in grams, or only in ounces – so you’ll be pleased to find that all of my recipes will make sense wherever you live!

Currently the book is available as an ebook, so you can download it instantly. It comes with a 30 day guarantee and can be purchased here for $17 by credit card, debit card or paypal.

Buy Two or more Paleo Recipe Ebooks and Save

The book is $17, but I offer big discounts if you buy more than one of my recipe books in one transaction – you can find the bulk prices here.

I'm often asked if my books are available as print version – I know a lot of people prefer a physical book. Well, the good news is that I will be offering print versions soon, but at the moment, these are all digital downloads.

I’d love to hear your feedback on this book, or any others!

16 reasons you should eat more bone broth stock-min

16 Reasons You Should Eat More Bone Broth!

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Bone broth (or stock), put simply, is made by boiling up animal bones. You can add in some veggies and herbs – but the most important thing is that the bones are from healthy animals (or fish) that were raised organically, humanely on a pasture, or in the wild; i.e. from grass fed cattle, pastured poultry or wild caught fish. Using some apple cider vinegar when making the broth helps draw the mineral s and nutrients from the bones – and make sure you break of crack the bones, to ensure you can access all of the nutrients and minerals contained in the marrow inside.

Whilst you can buy it, you definitely want to make your own to be sure it’s from good quality animals – without any nasty added extras. You can try beef, bison, fish, chicken, lamb or even venison broth.

16 reasons you should eat more bone broth stock-min

1. It is really cheap to make (your butcher or local farmer may even give you bones for free – or save the bones from your own cooking)

2. If you’re sick with no appetite, bone broth is easy to drink and will replenish much needed nutrients in your body – whilst the gelatin content will help to neutralise a virus.

3. Bone broth is high in a very usable form of calcium, magnesium, silicon, sulphur and phosphorous – not to mention lots of other trace nutrients

4. Broth is a great way to use up parts of the animal you wouldn't know what to do with – try adding in heads, feet, necks and skin!

5. Broth is a great base for many meals such as soups, stews – and a delicious home-made gravy

6. It virtually cooks itself – leave it in your slow cooker and come home to an almost ready bone broth

7. The high collagen content is great for your joints, hair, skin and nails.

8. It is even cheaper to make if you use bones of less expensive meat such as lamb and goat

Bone Broth Recipe Book Chicken Beef Stock

9. The connective tissue in ligaments and joints are kept healthy thanks to the high concentration of the amino acids proline and glycine in bone broth.

10. You can make up a huge batch of broth and freeze it in individual portions – giving you a meal base on hand whenever you need it.

11. By encouraging smooth connective tissue, bone broth is said to be a natural cure for cellulite

12. Damaged gut lining is healed by the gelatin – which offers relief to gastrointestinal issues such as IBS, Crohn’s disease as well as constipation, diarrhea, food sensitivities and of course leaky gut.

13. The gelatin content helps aid digestion

14. The amino acid glycine (found in high concentrations in bone broth) is great to help detoxify the liver

15. Chondroitin Sulfate, found in bone broth, has not only be found to help with joint pain from osteoarthritis, it also helps to lower atherosclerosis.

16. It tastes good!

If you want to know even more about bone broth – and get lots of great recipes to make your own – check out Bone Broth: A Recipe For Health which is packed with recipes, information, tips and tricks.

How often do you make bone broth? I’d love to hear your tricks, tips and favourite recipes in the comments below.

Paleo recipe tartare sauce dip white fish primal-min

Recipe: Paleo Tartare Sauce

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Let’s face it, even the freshest fillet of white fish can taste somewhat plain when eaten on its own. Tartare Sauce has been traditionally served with fish for years, but of course, the shop bought stuff is a no go. Luckily, I have a recipe on hand that is Paleo approved and delicious at the same time!

Paleo Tartare Sauce Ingredients:

  • 1 egg yolk
  • 150ml olive oil
  • Juice of ½ lemon
  • 1 tsp mustard powder
  • ½ tbsp fresh tarragon, chopped
  • ½ tbsp capers (RRR)
  • ½ tbsp chopped gherkins
  • 1 tbsp fresh parsley, chopped

Paleo Tartare Sauce How To:

1)     Mix the mustard powder with a dash of water to form a paste. Whisk in the egg yolk and a little seasoning if required.

2)     In a measuring jug, combine 150ml of olive oil with the juice of half a lemon, watching out for pips. Slowly add this to the egg, a little bit at a time, whisking together well.

3)     Rinse the capers. Stir them into the mixture, along with the tarragon, gherkins and parsley. Taste and check – you may want to adjust the acidity slightly depending on your preference.

So tell me… what’s your favourite fish to have with Tartare Sauce?

Paleo recipe tartare sauce dip white fish primal-min

Recipe paleo Perfect Almond Butter peanut butter nut-min

Recipe: Perfect Almond Butter

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Not only is almond butter absolutely delicious on its own, its great to use in loads of different Paleo desert recipes. It’s a store cupboard staple in my house, and this recipe is perfect every time.

Almond Butter Ingredients:

  • 250g organic almonds
  • Pinch of sea salt

Almond Butter How To:

1)     Preheat the oven to 180C / 350F / Gas Mark 4. Cover an ovenproof tray with some baking parchment and lay out the almonds, making sure they are spread out next to, and not on top of, one another.

2)     Roast for 6 minutes, then shake, then roast for another 6. Remove from the oven, then leave to cool for 10 minutes.

3)     Pop the almonds into a food processor with a pinch of salt. On the highest setting, blitz for around 10 minutes. At first, the ground nuts will stick to the side of the food processor – just push them back in to the barrel with a spatula. You may have to do this 4 – 5 times depending on your food processor!

4)     You should watch the nuts turn from solid, into a ball, into a thick liquid. At this point, YOU ARE NOT FINISHED! Keep processing until a thin layer of oil begins to rise to the top. Here, the nuts have released their natural oils, and at the optimum for taste, texture and digestion. Pour into an empty jar, then keep in the fridge. What’s the best thing about making your own almond butter? Scraping the remains off the side of the food processor!

Have you tried making your own nut butter yet?

Recipe paleo Perfect Almond Butter peanut butter nut-min

Paleo Lemon Cookie Cupcakes recipe dessert sweet treats cakes-min

Recipe: Paleo Lemon Cookie Cupcakes

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As the name implies, these Lemon Cookie Cupcakes are somewhere in the Venn diagram of a Cookie and a Cupcake. Not that that makes them any less delicious! These guilt free treats (well, provided they are occasional treat, that is!) are delightfully light and lemony, and the coconut ‘icing’ makes them feel just a little indulgent. Enjoy!

Serves 12

Lemon Cookie Cupcake Ingredients:

  • 1 ½ cups ground almonds
  • 2 tbsps coconut flour
  • Zest of 2 large lemons
  • ¼ tsp baking soda
  • 2 tbsps coconut oil
  • 3 tbsps maple syrup
  • ½ vanilla pod

For the icing:

  • 1 can of chilled coconut milk
  • Zest of 1 large lemon
  • ½ vanilla pod

Lemon Cookie Cupcake How To:

For the Cupcakes:

Preheat oven to 180C / 350 F / Gas Mark 4

To make the cupcakes, combine the ground almonds, coconut flour, lemon zest and baking soda in a large bowl. Whisk together the coconut oil, maple syrup and vanilla to form a thick oil, and then gradually stir in to the dry ingredients.

Tightly press the cookie dough into 12 muffin cups, about an inch and a half high as the mixture will rise.

Bake in the oven for 10 – 12 minutes until golden brown.

For the cream icing:

Remove the can of coconut milk from the fridge. Drain off any excess liquid by pressing the lid firmly down into the can and tipping upside down (over the sink that is!)

Pour the remaining ‘more solid’ coconut cream into a large bowl, and add the lemon zest and vanilla. Whisk for 3 – 4 minutes, until soft and fluffy.

When the cupcakes are fully cooled, spoon 1 tbsp of the icing on to each cupcake. Leave in the fridge to set for about an hour. Sprinkle with toasted coconut, or grated lemon rind if you like, before serving.

The hardest part of this recipe for me was waiting for the cupcakes to cool! They just smelt so good, I may have eaten one straight from the oven. And yes, I did burn my mouth. Good things come to those who wait, don’t forget that folks!

Paleo Lemon Cookie Cupcakes recipe dessert sweet treats cakes-min

http://paleo.com.au/recipesauteed-turmeric-sweet-potatoes/

Recipe: Sauteed Turmeric Sweet Potatoes

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Earthy and wholesome, these sweet potatoes make a lovely side dish to chicken, pork or lamb. Add red and green capsicum (bell peppers) for a real explosion of colour!

Sautéed Sweet Potato Ingredients:

  • 2 sweet potatoes, peeled and diced into 1cm cubes
  • 1 onion, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 2cm knob of ginger, chopped
  • Coconut Oil
  • 1 tsp turmeric
  • A pinch of cayenne pepper
  • Juice of ½ lemon

Sautéed Sweet Potato How To:

1)     Heat a pan to a medium heat with a little coconut oil.

2)     In a bowl, combine the onions and sweet potatoes with the lemon, turmeric and cayenne. Add the garlic and ginger and mix together.

3)     Fry for about 10 minutes, until the potatoes are nice and crispy.

Don’t forget to share in the comments what you enjoyed them with!

Recipe paleo Sauteed Turmeric Sweet Potatoes-min

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Recipe: Roasted Pumpkin and Squash Soup with Chilli and Lime

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Not only is this soup wonderfully creamy and comforting, it comes with an added zing courtesy of the lime and chilli. Perfect for a cold day!

I always multiply up the ingredients to the size of my largest pan. Any soup that I won’t use, I then freeze into individual portion sizes, making lots of ready prepared meals I can just heat up – or take into work.

Soup Ingredients:

  • 1 small pumpkin, deseeded and cut into wedges
  • ½ butternut squash, as above
  • 4 – 5 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 700ml water
  • Juice of 2 limes
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon dried chilli flakes
  • Salt and black pepper

 Soup How To:

1)     Heat the oven to 180C / 350F / gas mark 4. Place the wedges of pumpkin and squash into a roasting dish, coat with the olive oil and season with salt and black pepper. Roast for around 45 minutes until really soft and tender (this may take a little longer depending on the size of your veggies) then remove from the oven and leave to cool.

2)     Scrape the flesh away from the wedges into a large pan. Add the water and the spices, and blend well with an immersion blender.

3)     Heat through, then stir in the lime juice. Season to taste and enjoy.

What is your favourite soup?

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min

Recipe: Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi

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Szechuan pepper has to one of the most fun ingredients to cook with. Nicknamed ‘the tongue numbing flower pepper,’ this pepper is delightfully floral and leaves a distinct tingle in the mouth. It is also known to enhance certain taste receptors, often making the foods around it taste slightly sweeter! It works great with other spices like star anise, or in this case, Chinese 5 spice.

Szechuan Stir Fry Ingredients:

  • 500g lean beef strips
  • 1 red capsicum (bell pepper), deseeded and chopped into strips
  • 1 zucchini (courgette), thinly sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tsp freshly ground Szechuan pepper
  • 1 tsp Chinese 5 spice
  • 1 tsp ground ginger
  • 400g pak choi
  • Juice of 1 lime

Stir Fry How To:

1)     Heat a little oil in a frying pan to a medium heat. Brown the onions, then add the zucchini and red capsicum and stir fry for a minute or so until softened. Set aside.

2)     In a bowl, combine the Szechuan pepper, 5 spice and ginger with the crushed garlic and lime juice to make a marinade. Toss over the beef, coating well.

3)     Raise the heat of the pan to high. Throw in the beef and stir fry for a couple of minutes – ideally, it will be cooked medium when served.

4)     While the beef is cooking, wash the pak choi and separate the leaves. Lightly steam over some boiling water for 2 – 3 minutes.

5)     Return the vegetables to the pan, add the lime juice, and fry for another minute or so (longer if you like your beef more well done). Remove from the pan, and serve with the steamed pak choi

What are your favourite stir fry ingredients?

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min

Paleo Diet Primal Recipe Baba Ganoush-min

Recipe: Baba Ganoush

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It’s no secret that living Paleo can sometimes leave us longing for a thick, creamy, indulgent dip for crudités, sweet potato fries or even barbequed meat. Baba Ganoush has to be one of the best things you can do with an aubergine – so good, in fact, it’ll have your non-paleo friends throwing away their hummus and sour cream and raiding your fridge instead.

Baba Ganoush Ingredients:

  • 2 large aubergines
  • 1 garlic clove, crushed
  • A small handful fresh parsley, finely chopped
  • A small handful fresh coriander, finely chopped
  • Juice of half a lemon
  • 2 tbsp cashew nut butter
  • 1tsp cumin
  • Olive oil
  • Salt and pepper

Baba Ganoush How To:

To roast your aubergines, preheat your oven to 180C / 350F / Gas Mark 4. Cut the aubergines into halves, removing the stem. Scoop out the seeds, then cut into half again. Lightly score the flesh with a sharp knife, being careful not to cut too deep. Pop into a roasting dish, drizzle with a little olive oil, salt and pepper, then roast for approximately 30 minutes until tender. Leave to cool.

Peel off the skin of the aubergines. Chop into chunks, and drain off any excess liquid. Throw into a food processor, and blitz with the cashew nut butter and lemon juice.

When smooth in texture, but not too fine, throw in the garlic, herbs, and cumin. Blitz again just enough to combine the flavours. Remove from the food processor and serve.

Paleo Diet Primal Recipe Baba Ganoush-min