Sunday, December 26, 2010

Sprouts with pecans and onion

Sprouts, outer leaves removed
1-2- shallots/small onions
1 oz pecans
olive oil
walnut oil
chop the shallots and pecans
Steam the sprouts for about 8-10 minutes, until just tender. Plunge into cold water to stop them cooking, then cut them in half.
Heat a little oil and add the sprouts and pecans. Cook for about 5 minutes, stirring, until sprouts begin to brown.
Add the shallots and cook for another minute.
Then serve tossed in a little walnut oil.


1 cup olive oil (or combination of oils you like, eg walnut oil or flaxseed oil for omega 3)
1 egg
1/4-1/2 tsp mustard powder
2 tbsp lemon juice
blend the egg, mustard powder and lemon juice for a couple of seconds.
SLOWLY, VERY, VERY, SLOWLY add the oil while continuously blending until all the oil is in and the mayonnaise is nice and thick.
Should store in the fridge for 5 days or so.


3 cups cabbage
1 carrot
2 apples
1 rib of celery
2 small(or 1 medium) yellow onion
squeeze of lemon juice
fresh parsley
garlic powder (optional)
1/2 cup mayonnaise
Shred the cabbage
Grate the carrot.
Finely slice the apples and onions.
Chop the celery and parsley.
Put the apples in a large bowl and squeeze some lemon juice over them, to stop them browning.
Add the cabbage, carrot, onion, celery and parsley and mix.
Mix the garlic powder and mayonnaise.
Pour the garlic mayonnaise over the coleslaw and stir well to coat.
Ready to go!
This makes a good big batch, so freeze some if you're not going to get through it all in a couple of days.

Carrot, apple and cinnamon breakfast

1 carrot
1 apple
a few raisins
squeeze of lemon juice
sprinkle of cinnamon

Grate the carrot.
Chop the apple.
Combine in a bowl with some raisins, lemon juice and cinnamon...set!

Tuesday, October 5, 2010

Nut flour basil and thyme bread

No grains are used in paleo eating, therefore no bread, not of the traditional kind anyway, but here's some made with nut flour. Small portions are all you'll need as it's very energy dense!
You can get adventurous here and use all sorts of different nut flours - just mill the nuts in a food processor and away you go. Also you can use whatever type of herbs you like...different flavours to complement different dishes!
1 cup olive oil
4 eggs
3 cups nut flour (of your choice...I used 1 cup ground almonds, 1 cup ground linseed - for the omage 3 boost - and 1 cup ground hazelnuts)
1 onion (I recommend red, but I didn't have any at the time!)
couple of spoonfuls of seeds - i used pumpkin and sunflower
LOADS of fresh basil and thyme...i used a lot more than is pictured here.

Roughly chop the onion
crack the eggs and throw everything into the food processor
whizz it all up and then stir in the seeds
transfer the mixture to a greased baking tin/tray
sprinkle a few seeds on top
cook in a preheated oven 180-200C for about 45-50 minutes

leave to cool a little before slicing...if you can resist!

Slow cooked turkey, leeks and mushrooms in a creamy coconut sauce


1 large turkey breast fillet
1 tbsp oil (I used walnut oil)
turmeric (good for inflammation apparently)
caraway seeds
salt and pepper
coconut milk
crush the caraway seeds with pestle and mortar, and add the turmeric and herbs in quantites to your own taste.   
add the oil to form a paste

rub the paste well all over the turkey breast fillet,
cover with cling film and leave to marinade in the fridge for 24 hours.

place the marinaded turkey into a dutch oven/slow cooker/large pot with about a half can of coconut milk and similar amount of filtered water.
 add an onion and some garlic and cook for about 3 hours on lowest heat setting.

about an hour before serving, add a leek to the pot, washed and sliced lengthways.
cover pot and allow to simmer for another hour or so.

remove the turkey and leeks from the pot once they are cooked

add some chopped mushrooms to the creamy sauce which has taken the flavours of the marinaded turkey. Cook for about 15 minutes.
serve the turkey, leeks and mushrooms with some steamed broccoli!

Sunday, September 19, 2010

lemony simmered liver and onions

lightly ccok some sliced onions and garlic and green chilli. throw in some herbs too - whatever takes your fancy - just get creative!

add some calf liver ( i used 1lb) 

brown a little on both sides then add the juice of 1-2 lemons (or lemon and lime juice combined, as here)

reduce the heat and simmer slowly for about half an hour....the secret to nice liver is COOK IT SLOWLY!! otherwise it's just rubbery!

serve on a bed of cauliflower rice (grated cauliflower)
who knew liver could taste so good!!

Baked pecan courgette

small or 1/2 red onion, chopped
garlic clove, chopped
tbsp pecans chopped

half the courgette and scoop out the inside.
Cook the pulp for 5 minutes with the rest of the ingredients.

Put the two empty courgette halves in a baking dish with a little water. Put the cooked pulp mix on top and bake in a preheated oven at 200C for 30 minutes.


Tuesday, September 7, 2010

Slow cooked lamb and spinach curry

1 lb diced lamb
2 cloves of garlic
2cm piece of ginger
2 tsp ground cumin
2 tsop ground coriander
1 cinnamon stick
3-4 cardamom pods
1/2 tsp crushed cloves
salt and pepper
flaked almonds

spinach and mushrooms
brown the onions, garlic and ginger a little in a heavy pot, suitable for slow cooking.
Then add the spices, cook for another minute before adding the lamb.
Brown the lamb and then add a cup of water (or stock if you have some made...I didn't!)
Reduce the heat, cover and cook slowly for at LEAST 3-4 can let it cook for up to 7 hours though.

about 15-20 minutes before you're ready to serve add a load of mushrooms and spinach (fresh doesn't take as long to cook as frozen but reduces a LOT so make sure you have plenty), increase the heat a bit, recover the pot and cook it all up! 

give it a stir every now and then  

serve on a bed of cauliflower rice (steam some cauliflower and either grate it or chop in food processor until it resembles rice)

sprinkle with some flaked almonds...toasted or not...up to you!