Paleo Tabbouleh bulgar wheat free recipe dinner lunch-min

Recipe: Paleo Tabbouleh

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Who needs Bulgur Wheat when you have the oh so versatile cauliflower? The magic in Tabbouleh lies in the fresh herbs and seasoning, not the grains, so it isn’t something you should go without enjoying. Works great with Moroccan style chicken or lamb.

Paleo Tabbouleh Ingredients:

  • 1 cauliflower, leaves removed
  • 2 large handfuls fresh parsley
  • 1 large handful fresh mint
  • 1 red onion
  • 15 – 20 ripe cherry tomatoes
  • Sea salt and black pepper
  • Olive oil and red wine vinegar, to taste

Paleo Tabbouleh How To:

1) Add the cauliflower florets to the food processor, just as if you were making cauliflower rice. Lightly process until it forms light and fluffy ‘grains.’

2) Finely chop the herbs, red onion and cherry tomatoes, and add to a large bowl. Pour in the cauliflower and mix really well. Season generously with salt and pepper, and drizzle with olive oil and red wine vinegar to serve. Easy as that!

Paleo Tabbouleh bulgar wheat free recipe dinner lunch-min

Sicilian Style Grilled Vegetables paleo recipe dinner lunch side veggies root-min

Recipe: Sicilian Style Grilled Vegetables

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Seasonal, saucy and oh so summery, enjoy these Sicilian inspired grilled vegetables at the height of summer when they are at the peak of their powers. Excellent with some roast pork loin or grilled chicken.

Sicilian Vegetables Ingredients:

  • 1 green capsicum (bell pepper), cut into chunks
  • 1 yellow capsicum (bell pepper), cut into chunks
  • 2 red onions, cut into wedges
  • 1 large zucchini (courgette), sliced thickly
  • 1 aubergine, cut into chunks
  • 5 tbsp olive oil
  • 1 red chilli pepper, deseeded and chopped
  • 1 tsp dried oregano
  • 4 garlic cloves, crushed
  • 1 x 400g can chopped tomatoes
  • 2 tbsp capers
  • 3 dried figs, diced
  • Small handful fresh basil leaves

Sicilian Vegetables How To:

Heat the grill to a medium – high heat. In a heat proof roasting dish, drizzle the capsicum (peppers), aubergine and courgette with 3 tbsp of the olive oil and season well with some salt and pepper. Spread the vegetables out as well as possible, then place under the grill for 20 minutes, turning every now and then.

In a large, heavy based pan, fry the onion, garlic, chilli and oregano in the remaining olive oil for a few minutes. Add the tomatoes, stir and simmer for 3 – 4 minutes until they begin to reduce down.

Add the grilled veg to the pan, and toss well in the sauce. Add 200ml freshly boiled water along with the capers and figs. Cover and simmer for around 15 minutes.

Serve immediately, garnished with the torn fresh basil leaves.

Sicilian Style Grilled Vegetables paleo recipe dinner lunch side veggies root-min

Paleo Diet Recipe Primal Mexican rice with red pepper and avocado-min

Paleo Lunch box Recipe: Mexican rice with red pepper and avocado

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Perfect for when you’re on the go, this Paleo friendly lunch box is a great balance of protein, essential fats and slow release carbohydrates to keep you at your best. Did I also mention it was super tasty? Make extra to see you and your family through the week! Mexican Rice Ingredients: Half a cauliflower […]

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Paleo Diet Recipe Primal Sautéed Vine Tomatoes and French Beans-min

Recipe: Sautéed Vine Tomatoes and French Beans

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So, whilst green beans and French beans are technically legumes, they are more pod than bean and contain less phytic acid and lectins than other legumes. So on that basis, if they're local, fresh and in season, many people choose to enjoy them on a Paleo diet. What do you think about beans?

This is a wonderfully summery side dish, the crunch of the French beans works wonderfully with the juicy, full bodied tomato.

Sautéed Vine Tomatoes and French Beans Ingredients:

  • 500g French beans, tails removed
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 large vine tomatoes, deseeded and chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Olive oil
  • Sea Salt and Black Pepper

Sautéed Vine Tomatoes and French Beans How To:

1)     Boil some water in a pan, then add the French beans and simmer for two minutes. Drain, then rinse the beans under cold water.

2)     Heat a little olive oil in a non stick frying pan over a medium heat. Add the finely chopped shallots and garlic, and sauté for 2 minutes until slightly softened and golden. Add the French beans to the pan, coating well with the existing contents. Sauté for a further minute or so to heat through.

3)     30 seconds or so before you are due to serve, add the chopped tomatoes so as just to heat them through but not damage the texture. Season with the salt, pepper and parsley, then serve.

Paleo Diet Recipe Primal Sautéed Vine Tomatoes and French Beans-min

paleo diet recipe Roasted Fennel with Toasted Almonds-min

Recipe: Roasted Fennel with Toasted Almonds

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Completely unique in flavour, fennel is one of my favourite vegetables to have as a side with chicken and lamb. You don’t need much in the way of spices, as it does the talking all on its own. It's very much ‘love it or hate it’ though, just to warn you!

Roasted Fennel Ingredients:

  • 4 fennel bulbs
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Sea Salt
  • Black Pepper
  • 1 handful of flaked almonds
  • A few sprigs fresh parsley

Roasted Fennel How To:

1)     Preheat an oven to 200C / 400F / Gas mark 6

2)     Remove the stalks and the hard bottom from the fennel bulbs. Cut into wedges.

3)     Combine the olive oil with the lemon juice, then drizzle over the fennel wedges. Season well, then add to the oven. Cook for 15 minutes, turn, then for another 20.

4)     Meanwhile, in a pan, dry fry the flaked almonds over a medium heat until the turn golden brown. When the fennel is nice and crispy, toss the almonds on top. Garnish with a few sprigs of fresh parsley.

What’s your verdict on fennel? Do you love it, or hate it?

paleo diet recipe Roasted Fennel with Toasted Almonds-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 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

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

Recipe: Sweet Potato Boats with Roast Capsicum Stew & Labna

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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: 
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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

paleo recipe Griddled Asparagus with Pine Nuts-min

Recipe: Griddled Asparagus with Pine Nuts

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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

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min

Recipe: Paleo Chicken Liver Pâté

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In keeping with my new years resolution to eat more offal, Pâté seems to be a great place to start.

You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.

With offal, I'm always very careful to make sure the meat is really high quality – organic, pasture raised is ideal.

Pâté Ingredients

  • 200g (6oz) chicken livers
  • 150g (5oz) butter, diced (or use the same volume of tallow, bacon fat or coconut oil)
  • 1 clove garlic, finely minced
  • 2 small brown shallots or 1/4 onion, finely diced
  • ¼ tsp fresh thyme leaves
  • 1tbsp brandy (optional)
  • 1/4tsp grated nutmeg
  • Sea salt and freshly ground black pepper

Pâté How To:

Remove any unsightly pieces from the liver, such as any green or black spots, or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.

Melt a spoonful of the butter in a pan over a medium heat, before adding the garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften and turn translucent.

Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes, stirring constantly. When the livers have browned on the outside, but are still pink on the inside, it’s time to add in the brandy.

After a few seconds, add in the remaining butter and the nutmeg and stir into the ingredients for a couple of minutes.

Take the pan off the heat, then use a blender or food processor to puree the contents of the pan, until it reaches a smooth paste.

Season to taste, before spooning into a bowl or jar. Chill in the fridge for at least two or three hours before serving.

Liver Pâté is great as a snack, or served with raw veggies like celery, carrots and cucumber. If you have an leftovers, it should keep for about a week in the fridge.

Have you tried making Pâté yet? Which other types of Pâté do you enjoy?

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min