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!

Ingredients:
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

Ingredients:

1 large turkey breast fillet
1 tbsp oil (I used walnut oil)
turmeric (good for inflammation apparently)
sage
marjoram
caraway seeds
salt and pepper
onion
garlic
leek
mushrooms
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!