Paleo recipe tartare sauce dip white fish primal-min

Recipe: Paleo Tartare Sauce

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

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

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

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

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

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

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

http://paleo.com.au/recipe-vegetarian-sweet-potato-boats-capsicum-stew-labna/

Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna

I thought I’d share with you another recipe from my new Paleo Vegan and Vegetarian recipe ebook. The recipes in the book are designed for Vegans and Vegetarians keen to ditch grains and legumes – and adopt more of a Paleo diet. In the book I aim to show how even without meat, making the right choices, it is possible to avoid grains, legumes and dairy. If you’re interested in the book and more of a vegetarian paleo approach, you can find it here.

This recipe is for sweet potato boats, loaded with a roast capsicum stew & labana – and will wow anyone you serve it to, vegetarian or not!

Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna
 
Author: 
Recipe type: Lunch
Cuisine: Classic
Prep time: 
Cook time: 
Total time: 
This is a recipe from my vegan and vegetarian paleo cookbook - enjoy!
Ingredients
  • 4 medium sized sweet potatoes (about 250 g or ½ lb each), scrubbed & halved
  • 3 tbsp olive oil
  • 2 onions, halves , peeled & sliced
  • 2 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp sweet paprika
  • ½ tsp sea salt
  • ¼ tsp chilli powder
  • 700g (25oz) jar roasted peppers, drained well & roughly chopped (make sure the ingredients don’t include sugar)
  • 8 tomatoes, roughly chopped
  • 1 cup mixed herb leaves (parsley, coriander, dill, chives), roughly chopped
  • 2 tbsp unhulled sesame seeds, toasted
  • ⅓ cup labna
  • sea salt & freshly ground black pepper
Instructions
  1. Preheat oven 180ºC (350ºF). Rub half the olive oil over the sweet potatoes halves and arrange cut side down on lined baking trays. Roast for about 40 minutes, or until very tender and beginning to caramelise. Remove from the oven, turn to face up and slit across down the centre- the cut should be about 1 cm from the ends. Press a spoon into the slit and push the sides apart gently to create a of boat shape to hold the stew.
  2. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat and add the onions. Sauté, stirring, for about 10 minutes or until brown. Add the spices and salt and continue to cook for a minute or two, until everything is fragrant. Add the peppers and tomatoes and adjust the heat to a steady simmer. Cook, uncovered, for 30 minutes.
  3. To serve arrange 2 sweet potato halves on each serving plate and divide the stew between them. Garnish with herbs and sesame seeds and serve with labna on the side.

Recipe paleo sweet potato boats with roast capsicum bell pepper stew and labna vegan pegan diet-min

http://paleo.com.au/recipe-cauliflower-and-sweet-potato-curry/

Recipe: Cauliflower and Sweet Potato Curry

Cheap to make and wonderfully comforting, this vegetarian curry is great on its own or as a side to some chicken drumsticks. Great for curling up in front of the fire with on a cold winter’s day.

Cauliflower and Sweet Potato Curry Ingredients:

  • 2 cauliflowers, broken into florets
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 red onion, sliced
  • 1tbsp cumin
  • 1 tbsp coriander
  • 1 tsp tumeric
  • 1 tsp chilli powder
  • 1 x 5cm piece of ginger, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 x 400ml can chopped tomatoes
  • 50ml coconut cream
  • Olive oil

Cauliflower and Sweet Potato Curry How To:

Heat a large pan with some olive oil to a medium heat, then add the onions and cook until golden. Throw in the garlic, ginger and spices, and cook for 2 – 3 minutes more.

Add a little more oil, then throw in the cauliflower florets and sweet potatoes. Allow to colour and pick up the flavours for 3 – 4 minutes.

Pour in the chopped tomatoes, stir, and cover with a lid. Leave to simmer for 20 minutes, stirring every now and then.

Thicken with coconut cream just before serving.

Paleo Diet Primal Recipe Cauliflower Sweet Potato Curry-min

paleo recipe Griddled Asparagus with Pine Nuts-min

Recipe: Griddled Asparagus with Pine Nuts

An easy and effective way to make awesome asparagus! This is a great side dish with any dinner. It's easy to over cook – but take care because well cooked asparagus makes such a difference!

Ingredients:

  • 500g asparagus spears
  • A handful of fresh parsley
  • A handful of fresh tarragon
  • A handful of pine nuts
  • Olive oil
  • Sea Salt
  • Black Pepper

Asparagus How To:

1)     Sear the asparagus on a griddle at a medium low heat. You don’t need any oil, as this way they will crisp up far more.

2)     While these are cooking, finely chop the herbs, and mix together with 2tbsp olive oil and a pinch of salt and pepper.

3)     Remove the asparagus from the heat when it is suitably chargrilled, normally after 7 – 8 minutes. Drizzle with the herb oil, then scatter the pine nuts.

I’d love to hear how you cook and prepare your veggies.

paleo recipe Griddled Asparagus with Pine Nuts-min