Recipe foaming zucchini courgette paleo network-min

Recipe: Foaming Zucchini

Don't you just love a two ingredient recipe?! This is a great side dish if you have an abundance of zucchini, as I did. Next time you see it on special offer – buy it all! This dish is guaranteed to be a big talking point!

This is a great side dish and a really good way to get more veggies into your diet, without them being repetitive and a chore to eat. If you're going to eat more vegetables, you might as well enjoy them!

Recipe: Foaming Zucchini
 
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 zucchinis (courgettes)
  • 70g (3 oz) butter*
  • Yep, it really is just a two ingredient recipe!
Instructions
  1. Coarsely grate the zucchinis, discarding the ends
  2. Melt the butter slowly in a pan, then add the zucchini and put the lid on the pan.
  3. Shake the pan often to move the zucchini and prevent it from sticking
  4. After a couple of minutes, you'll have steaming zucchini and beautiful zucchini foam.
  5. Serve immediately
  6. *I used butter for this, but if you don't use dairy replace with olive oil, or for a taste sensation, try bacon grease.

Recipe foaming zucchini courgette paleo network-min

Paleo recipe simple salsa-min

Simple Salsa

What to do when you have too many tomatoes? Make salsa of course! Salsa is a great dip and I often serve it with my home-made burgers. This recipe plays it safe, but for an extra kick, add some finely chopped fresh chilli to the mixture!

Simple Salsa
 
Author: 
Recipe type: Sauces & Condiments
Prep time: 
Total time: 
Ingredients
  • Handful fresh coriander, chopped
  • 1 red onion, diced finely
  • 3 large ripe tomatoes, diced
  • Juice of ½ lime
  • Splash of olive oil
  • Sea salt to taste
Instructions
  1. It couldn't get much simpler - mix the ingredients together & season to taste. I immediately transfer into a jar that I can serve from.
  2. The jar should last for a few days in the fridge, make sure it's air tight.

How do you make salsa? I'd love to hear your secret ingredients and tips!

Paleo recipe simple salsa-min

Paleo birthday cake recipe no flour primal fruit cake

Paleo Birthday Cake

Who said you can't have birthday cake now you're eating paleo?




My Mum is very careful to avoid all grains and sugars, so was both delighted and horrified when I presented her with this cake for her birthday! I didn't own up to the contents until she cut into it – she hadn't been expecting to cut into a melon!

Paleo birthday cake recipe no flour primal fruit cake

Birthday Cake Ingredients:

  • A large watermelon
  • Double cream (use coconut cream if you don't do dairy)
  • Flaked almonds
  • Summer berries

Birthday Cake How To:

1) The key is in cutting the watermelon into a good shape. Cut the top and bottom off the melon (at the widest part). Cut the edge off carefully, making sure your cut is straight. There will be a lot of wastage in pursuing the perfect cake shape – so save it all for a fruit salad!

2) Whip up the cream (use coconut cream if you can't tolerate dairy) and spoon it onto the melon cake, arranging it to cover the whole cake.

3) Sprinkle the almond flakes onto the sides and top of the cake and decorate with fresh berries.

Paleo birthday cake recipe no flour primal fruit cake slice

You can also use other types of melon or pineapple – or even tier them to make a layered cake. Have you had a go at making a paleo birthday cake? I'd love to hear how you made yours!

Cajun Kale Chips paleo recipe crisps-min

Recipe: Cajun Kale Chips

Kale chips have to be one of the easiest, tastiest, and most fun ways to eat copious amounts of this green superfood. They are really easy to make; they just require a little patience and delicate seasoning. They can be enjoyed sweet (I’ve made both cinnamon and chocolate kale chips, both of which were delicious!) and savoury, but in this recipe I’ve gone for a smoky, slightly spicy, Cajun seasoning. You're going to love my Cajun Kale Chips!

A quick note – If you’re using salt, sprinkle it on AFTER the kale chips are cooked. Otherwise, it will attract water to the kale and make them soggy. Also, don’t use olive oil, as the kale chips will have a bitter taste. Avocado and macadamia oils are both excellent choices.

Recipe: Cajun Kale Chips
 
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 bunches kale
  • 2 tbsp macadamia nut / avocado oil
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • Pinch of salt (optional)
Instructions
  1. Preheat your oven to 160C / 300F. Line a baking tray with parchment paper.
  2. Chop the kale. If you need to wash it, make sure it is COMPLETELY dry before you take any further steps. A bit of dirt never hurt anyone, so I skipped the washing stage.
  3. In a large bowl, toss the kale leaves in the oil. Mix the spices together, and massage them onto the kale.
  4. Place the kale onto the baking parchment, leaving space in between each soon to be chip. You may need to roast them in batches. Transfer to the top shelf of the oven, and bake for 20 minutes – do not open the oven at all in this time!
  5. Remove from the oven and leave to cool for 5 minutes before enjoying.

Cajun Kale Chips paleo recipe crisps-min

Cucumber marigold pickle edible flowers recipe paleo-min

Recipe: Cucumber Marigold Pickle

Ever tried eating flowers? Not just any flowers of course, but so many are edible. I love marigolds in the garden, so thought I'd experiment with them in the kitchen. Turns out they have a bit of a citrus flavour, which went really well with the quick cucumber marigold pickle I made.

Recipe-Paleo-Diet-Cucumber-Marigold-Edible-Flowers-Pickle-Primal-680x450-min

Recipe: Cucumber Marigold Pickle
 
Author: 
Recipe type: Sauces & Condiments
Prep time: 
Total time: 
Ingredients
  • Half a cucumber
  • 1 teaspoon sea salt
  • Petals of 1 marigold head, washed
  • ½ red onion, finely sliced
  • ¼ cup white vinegar
  • Splash extra virgin olive oil
Instructions
  1. Slice the cucumber and add the salt in a bowl, to draw the liquid out. Put the bowl in the fridge for an hour.
  2. Remove from the fridge and drain off all excess liquid.
  3. Add the remaining ingredients, stir to combine and serve in a jar. This is a great side to take along to a picnic or barbecue.

Have you cooked with edible flowers before? I'd love to hear what you made and which flowers you used in the comments below.

Recipe paleo Potato free Aloo Gobi indian side dish-min

Recipe: Potato free Aloo Gobi

What’s your favourite part of Aloo Gobi? Is it the blend of warming, aromatic spices? Perhaps the crispness of the cauliflower? Whatever it is, I’d guess it’s certainly not the potatoes. Whether you’re avoiding potatoes because they’re a nightshade, or you just don’t care for the insulin spike, you won’t miss them in this adapted Aloo Gobi. Double the cauliflower just means double the goodness – enjoy! Another example of a dish where white potatoes just really aren't necessary!

Recipe: Potato free Aloo Gobi
 
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large cauliflower, roughly chopped
  • 1 tsp coconut oil
  • 1 red onion, finely sliced
  • 1 tsp black mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp cumin seeds
  • Handful cashew nuts, chopped
  • ½ teaspoon turmeric
  • 3 red chillies, deseeded and chopped
  • ½ cup full fat coconut milk
  • Large handful of Coriander
Instructions
  1. Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes, until slightly softened. Drain and set to one side.
  2. Heat the coconut oil in a large, heavy based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds and cumin seeds, and toss together for two or three minutes.
  3. Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until they are both golden. Toss in the turmeric and chilli.
  4. Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower. Serve immediately, garnished with fresh coriander.

What's your favourite Indian dish? Have you tried making a paleo version. Many Indian dishes are naturally paleo – and even tend to use Ghee as the fat of choice – perfect!

Recipe paleo Potato free Aloo Gobi indian side dish-min

paleo recipe Curried Parsnip, Apple and Ginger Soup-min

Recipe: Curried Parsnip, Apple and Ginger Soup

This soup is such a welcome change from the norm. The fragrant curry spices work perfectly with the parsnips, and the sweetness of the apple adds a whole different dimension. The texture is very different too thanks to the grated apple. Try serving topped with some toasted flaked almonds – delicious!

Recipe: Curried Parsnip, Apple and Ginger Soup
 
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp coconut oil
  • 1 large white onion, diced
  • Thumb sized piece fresh ginger, crushed
  • 2 cloves garlic, crushed
  • 1 tbsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 8 cardomom pods, crushed
  • 4 curry leaves
  • 1 cinnamon stick, snapped in half
  • 750g parsnips, cores removed, diced
  • 1 litre vegetable stock
  • 2 apples (I used Gala)
Instructions
  1. Heat the coconut oil in a large saucepan or a small stock pot. Add the onion and cook on a low heat for about 5 minutes until soft. Add the ginger and garlic and cook for another 2 or 3 minutes.
  2. Add the spices to the saucepan and stir frequently, taking care to make sure that they do not burn. Cook for about a minute or so, before adding the parsnips and the stock. Bring to the boil, then simmer gently for around 40 minutes.
  3. Remove the soup from the heat. Remove the cinnamon stick and curry leaves, then blitz in your blender. Return to the heat.
  4. Grate the apples and add to the saucepan. Wait until the soup begins to simmer again before serving.

Do you often make soup? Which is your favourite paleo friendly soup? I quite often make a big batch of soup, freeze it and take it to work to reheat (I hate using microwaves, but figure this is a better option than relying on a very un-paleo food court!)

paleo recipe Curried Parsnip, Apple and Ginger Soup-min

http://paleo.com.au/recipe-raw-sweet-potato-carob-brownies/

Recipe: Raw Sweet Potato and Carob Brownies

I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go to raw chocolate brownie recipe to include carob instead of cocoa, but the secret ingredient in these is the sweet potato. Not only does it bind the brownies together effortlessly, it brings the sugar content right down as it is a direct alternative to honey or extra dates. Whip up a batch of these in 10 minutes and munch on them throughout the rest of the week!

Recipe: Raw Sweet Potato and Carob Brownies
 
Author: 
Recipe type: Desserts
Prep time: 
Total time: 
Ingredients
  • • 1 medium sweet potato, peeled and diced
  • • ½ cup walnuts
  • • ½ cup pecans
  • • ½ cup unsweetened, shredded coconut
  • • 2 tbsp melted coconut oil
  • • ½ cup dates, soaked for 30 minutes and drained
  • • ½ cup carob (or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies)
  • • Pinch sea salt
  • • Dash of vanilla extract
  • • Dark chocolate chips / cacao nibs / goji berries (optional)
Instructions
  1. Line a square cake tin with a little parchment paper and set aside.
  2. Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
  3. In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
  4. Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.

paleo primal recipe Raw Sweet Potato and Carob Brownies sweet treat-min

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Recipe: Spinach, Mackerel and Red Capsicum Frittata

Eggs really do make the best breakfasts, but sometimes it’s all too easy to get stuck in a rut by cooking them the same way every morning. Mix things up by giving this frittata a try – it's quick, nutrient dense and super tasty. A perfect way to start your day; with a delicious combination of protein, healthy fats and brightly coloured vegetables!

I’ve used baby leaf spinach in this recipe because I love its mild, creamy flavour – but any kind of spinach will do. I’ve also gone for smoked mackerel, but fresh would be equally delicious if you’re not in a rush.

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Red Capsisum Frittata Ingredients:

  • 3 large eggs
  • 1 tsp coconut oil
  • ½ red pepper, deseeded and diced
  • 1 handful baby leaf spinach
  • 1 fillet (roughly 80g) smoked mackerel
  • Salt and pepper

 Red Capsisum Frittata How To:

1)    Beat the eggs in a large bowl and set aside. Preheat your grill to high.

2)    Heat the coconut oil to a medium heat in a heavy based frying pan. Throw in the diced red pepper and fry for a minute or two until softened. Add the spinach to the pan and cook for 30 seconds – just enough to wilt it – before transferring the contents of the pan into the bowl of beaten eggs. Mix well, before flaking in the Mackerel and adding a little seasoning.

3)    Return the pan to a high heat, then add the frittata mixture. Cook for 3 – 4 minutes on one side, before checking the bottom with a spatula to make sure it’s a good colour underneath.

4)    Now is the crucial part to gain that fluffy ‘soufflé’ like texture that is so important in a good frittata. Place the whole pan under the grill for a couple of minutes, so that it starts to rise. When it stops bubbling and is well risen, turn off the grill, remove the pan and fold over the frittata. The result? The crispest yet fluffiest omelette you will ever have eaten.

Chocolate Orange and Fig Pudding paleo recipe dessets sweet treat-min

Recipe: Chocolate Orange and Fig Pudding

Caught somewhere in the dreamy middle ground of a chocolate mousse and a chocolate pudding, this recipe is about as indulgent as it gets on a Paleo diet – but you can sleep soundly knowing that it’s full of healthy fats and nutrients, and low on the sugar. The secret ingredient in this recipe is the Avocado, which provides a delectably smooth texture and creamy flavour.

Serves 2

Chocolate Orange and Fig Pudding Ingredients:

  • 1 ripe, large avocado, stone removed, peeled
  • ½ an orange, juice and zest
  • 1 tsp raw honey
  • 1 tbsp cocoa powder
  • 2 medium sized fig, diced

 Chocolate Orange and Fig Pudding How To:

1)    In a food processor or high powered blender, blitz your avocado to a pulp. Squeeze in the orange juice before blending again to combine.

2)    Add the raw honey and cocoa powder and blitz once more. Spoon out of the food processor and into two small desert bowls. Chill for at least an hour before serving.

3)    When ready to serve, stir in the diced figs and sprinkle the orange zest over the top. Garnish with a mint leaf it you have one.

It’s brilliant for making healthy desserts, but there are so many other ways to enjoy avocado. What’s your favourite?

Chocolate Orange and Fig Pudding paleo recipe dessets sweet treat-min