Lunch

Paleo Spicy Cumin, Ginger, Lime & Roasted Queen Squash Soup

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

I have had a Queen squash staring me in the face all week and I couldn’t decide what to do with it – that was until the weather became horrid which naturally led to me craving soup!

It is very rare these days that I get to indulge in a little bit of spice with my food, I mean real wholesome spice! You know, the kind that makes your nose run and your heart pump like a lion. As the baby was having her nap I thought I could sneak my lunch in before she woke up and so I got to work.

This soup is creamy, spicy, has a little tang and a whole lot of flavour, and what I like the most about it is the fact that I do not have to use any stock – I am actually a very lazy cook, I can’t be bothered with stock and if I were going to bother I would be making it from scratch, and I only use vegetable stock – I hate literally any meat stock.

This recipe will require you to roast your squash and some garlic first but it is pretty effortless. You will also need a food processor or immersion blender!

If you’re a bit shy on the spice you might want to use half the amount of chilli as it is at the higher end of ‘medium’. Anyway enough of my blabbing, get to work on this perfect Winter warmer!!!

Serves: 4-6 people

Preparation Time: 15-20 minutes

Cooking Time: 1 hr 05 minutes

Ingredients:

For the soup:

1 queen squash
4 cloves garlic
4 tbsp good quality olive oil
5 shallots (peeled & roughly chopped)
1 red chilli (diced)
2″ root ginger (peeled & sliced)
4 tbsp raw grass-fed butter (can be substituted with 2 tbsp coconut manna 2 tbsp coconut oil)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground turmeric
1 tsp Himalayan pink salt
500ml water
250ml nut or diluted coconut milk
Zest of 1 lime
Juice of 1 lime
A generous handful of fresh coriander

For the garnish:

A few sprigs of fresh coriander
Cracked black peppercorns
Oil of your choice

Method:

  1. Firstly you will need to roast your squash. Pre-heat your oven to 190C/Gas Mark 5.
  2. To prepare your squash, wash it thoroughly and cut in half. Scoop out all of the seeds with a spoon and then cut each half once more so that you have quarters.
  3. Place your squash quarters onto a baking tray and pour 1 tbsp of olive oil onto each quarter. Brush the oil evenly all over the bottom, top and sides of the squash.
  4. Using the back of a knife carefully bash your cloves of garlic to loosen everything up and get the flavours going. Do not remove the skin! Place the garlic on top of each squash segment and lightly brush a little oil on top.
  5. Place into the oven for 30-45 minutes until soft all the way through and slightly browned/caramelised around the edges. Remove from the oven and leave to cool.
  6. Once cool enough to handle peel away the skin and cut the squash into cubes and set aside until needed later.
  7. Now start prepping your shallots, chilli and ginger. In a large, heavy bottomed pan melt 2 tbsp of your butter until frothy and add your shallots, chilli and ginger. Now peel your roasted garlic cloves and add to the pan. Cook on a low heat for 5 minutes, stirring frequently.
  8. Add your cubed squash, spices and Himalayan pink salt and stir. Cook for around 10 minutes on a low heat until lightly caramelised.
  9. Now pour in your water, nut milk and lime zest. Leave to simmer until almost all of the liquid has reduced. Remove from the head and pour into a food processor.
  10. Add your remaining butter and lime juice and process until smooth. You may have to do this in batches depending upon the size of your food processor!
  11. Add your handful of fresh coriander (stalks and all) and pulse in until lightly chopped.
  12. Serve immediately, drizzle with an oil of your choice and garnish, or reheat when ready to eat! You can store this in an airtight container in the fridge for a few days or alternatively freeze and use within one month.

Paleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash SoupPaleo Spicy, Cumin, Ginger Lime & Roasted Queen Squash Soup

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Paleo Purple Potato, Parsnip & Parmesan Savoury Muffins

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

I know what you’re thinking – savoury Muffins – weird right? Right! I too have never been able to get my head around the idea of a savoury muffin, it just seems ummm utterly repulsive! Well, after my muffin making escapades last week, and my children moaning about their Paleo school packed lunches being so boring I decided that I would try and make something a little more appealing and fun. So why not muffins? They’re super easy to make and packed full of nutrition. Turns out that these beauties are actually pretty tasty.

Unlike the majority of my baking recipes you will not find a speck of tapioca flour, but you will find quite a substantial amount of coconut flour. I decided to opt for coconut flour to keep these nice and moist and to give them an almost cakey edge – dry savoury muffins just for some reason seem like my worst nightmare. Being so moist also means that they are fast to devour so even if you have one of the slowest eaters in the household (like I do) you know that this is likely to not be left behind. I have also used some xanthan gum to help with moisture retention and some vitamin C to aid the ‘rise’ of these muffins to make you a beautiful muffin top.

Now if you can’t get hold of any purple potatoes, or want to stay away from those starchy beasts like I do then simply sub them for 1 small sweet potato. My kids, like all kids, however are carbofiends!

This recipe requires you to use a muffin tin or you could just use some large muffin case but I just prefer the simplicity of the tin and love the shape that it comes out in.

Yields: 8 medium sized muffins

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

2 small purple potatoes (finely grated)
1 large parsnip (finely grated)
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
1/4 cup coconut flour
2 tbsp baking powder
1 tbsp milled chia seeds
1 tbsp caraway seeds
1 tsp xanthan gum
1/4 tsp bicarbonate of soda
1/4 tsp Vitamin C powder
1/4 tsp Himalayan pink salt
80g raw Parmesan (grated)
50g raw grass-fed butter (melted)
2 eggs
1/4 cup extra virgin olive oil
100ml nut milk

Method:
  1. Start by finely grating your purple potato and parsnip. I used the small holed grater attachment (I totally just made the name of that blade up sorry) and it was done in a matter of seconds. Once grated squeeze out the excess moisture using your hands and place the dried mass into a large mixing bowl. Pour away your excess liquid as you won’t be needing this for anything!
  2. Pre-heat your oven to 180C/Gas Mark 4.
  3. Add all of your dry ingredients including the grated Parmesan and stir until the potato and parsnip is covered evenly.
  4. Melt your butter and pour over.
  5. In a separate bowl whisk together your eggs, olive oil and nut milk. Pour into your potato mix and stir until you have a nice smooth and thick batter.
  6. Lightly grease your muffin tin. Take a generous handful of the ‘batter’ and form into a ball. Pat it down into one of the indentations of the mufffin tin. You want it to be slightly higher than the indentation by about 0.5cm. Repeat until you have filled all of your indentations.
  7. Place the muffins into the oven until they are lightly golden brown and a toothpick comes out clean and hot to the touch. This will take around 15-20 minutes.
  8. Remove from the oven and leave to cool for a couple of minutes before gently tipping out onto a wire rack. Leave to cool completely (or just dive in and eat away!).

Paleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury MuffinsPaleo Potato Parsnip & Parmesan Savoury Muffins

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Paleo Bagels

Paleo BagelsPaleo Bagels

So it was my protein fast today and I had a bit of a craving for bagels (probably because 1/4 of my blood is Israeli) … So I just went ahead and made some… like you do! I remembered that I had some potato starch that was given to me rather generously from the lovely Molly over at Perfectly Paleo who I have promised to make some gnocchi for (and I will sorry Molly) but I couldn’t help but give it a go in my dough. Potato starch is renowned for making bread nice and doughy.

This has to be my best bread dough that I have ever made – you don’t have to turn this dough into bagels if you don’t want to, you could make a braided bread loaf, and I’m pretty sure these could even be turned into doughnuts with a little bit of tweaking. But anyways, yes, bagels…

I sat there and contemplated over a few ways of making this dough and it was a big scientific experiment for me, I used xanthan gum to add to the chewiness and also vitamin C to aid with the rise.  This dough kneads like real dough, it also rises pretty much like real dough which is a first for me – I managed to squeeze double the rise which I think is pretty amazing for a Paleo bread! This recipe will require you to boil the bagels first and then to plunge them into a cold water bath before baking – but it’s all worth it just to get that awesome bagel flavour and chew that we all love!

So hell yeah! I bring you gluten-free, grain-free and bulls**t free bagels!!!

Enjoy!

Paleo BagelsPaleo Bagels

Makes: 6 medium bagels or 8-10 mini bagels

Preparation Time: 1 hour (plus 1-1.5 hr rise time)

Cooking Time: 50 minutes

Ingredients:

For the yeast mix:

60 ml boiled water
3 tbsp coconut sugar
90ml almond (or any nut milk of your choice)
1 tbsp dry active yeast

For the bagel mix:

1 cup Sukrin Almond Flour
3/4 cup potato starch
1/2 cup tapioca flour
1/4 cup coconut sugar
1 tbsp milled chia seeds
1 tbsp baking powder
2 tsp xanthan gum
1/2 tsp vitamin C
1/4 tsp bicarbonate of soda
1/2 tsp Himalayan pink salt
1 egg
1 tbsp coconut oil (plus 2 tbsp extra for kneading)
1 tsp almond extract
1 tsp apple cider vinegar

For the boiling mix:

Medium sized pan 2/3 filled with boiling water
1/4 cup raw honey
2 tsp bicarbonate of soda
1 tsp Himalayan pink salt

Optional toppings:

2 tbsp poppy or sesame seeds

Method:

  1. Firstly prepare your yeast mix. In a measuring jug pour in your freshly boiled water and stir in the coconut sugar until dissolved. Add your almond milk and mix well. Finally stir in your active dried yeast until fully dissolved and leave for 10 minutes until it forms a very frothy head.
  2. In a large mixing bowl combine all of the bagel mix ingredients except for the egg, coconut oil, almond extract and apple cider vinegar. Stir the ingredients until everything is mixed thoroughly.
  3. Pre-heat your oven to its lowest setting (50C usually).
  4. Add in your egg, coconut oil, and almond extract. Stir your yeast mix and pour into the bagel mix. Now add your apple cider vinegar. Using a wooden spoon (or even a handheld whisk) mix until it forms a very tacky dough.
  5. Oil your hands using the 2 tbsp of coconut oil that are remaining. Break a small amount off and work into the dough. Knead your dough repeating the coconut oil process until you have no oil left. Remove the dough from the bowl and knead on a clean and lightly floured work surface. Knead for around 10 minutes until you have a nice smooth dough.
  6. Place the dough back into the bowl and cover with a damp towel or oiled cling film.
  7. Turn your oven off and place the mixing bowl onto the lowest shelf of the oven and shut the door. Leave the dough to rise for at least 1 hour. If you feel that the oven is losing heat then turn it back on and heat it back up to 50C and turn it off again. You want to let the dough rise until it has roughly doubled in size. If after one and a half hours it is no longer rising don’t leave it to rise any longer as it probably won’t. If you want a more authentic bagel dough you can leave it overnight to ferment and then cook in the morning if you wish.
  8. Once risen remove the dough from the bowl and knead on a lightly dusted surface for 10-15 minutes until the dough is silky smooth. Divide the dough into 6 pieces.
  9.  Now it is time to place your pan of water, honey, bicarbonate of soda and salt onto the stove and bring to the boil.
  10. Whilst the water is coming to the boil roll your pieces of dough into balls and shape into circles that are about 1″ thick. With a well greased index finger, push it through the centre of your dough circle and begin to spin it around onto the work surface. Flip sides and do the same until you have something that resembles a doughnut. You want the hole to be fairly large and the dough expands upon boiling. Repeat the process until you have made all 6 bagels.
  11. Fill a large mixing bowl with very cold water. This is necessary to plunge the bagels into after boiling to help make them even chewier although you can skip this step if you wish.
  12. Pre-heat your oven to 180C.
  13. By now your water should be boiling. Lower 2 bagels into the pan as carefully as you can and set a timer for 3 minutes. Once your time is up flip the bagels using two chopsticks and boil for a further 3 minutes. Remove your bagels using the chopsticks and drop into your cold water bath. Repeat the process until all of your bagels are cooked.
  14. Line and lightly grease a baking tray and place on your bagels. If you wish to top your bagels you can do with poppy seeds or sesame seeds, or anything else that takes your fancy that is!
  15. Place your bagels into the oven and cook for around 10-15 minutes or until they are golden brown and the inner ring of the bagel is no longer tacky to the touch.
  16. Serve toasted with lashings of butter and some smoked salmon!

Paleo BagelsPaleo BagelsPaleo BagelsPaleo Bagels

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Paleo Lemon Cardamom Broccoli & Kale with Toasted Almonds

Paleo Lemon Broccoli

I didn’t want to keep this one under wraps anymore. I love my veggies but I have noticed that nobody ever eats enough veggies when they are Paleo. All I ever see is meat with a tiny, negligible portion of veg on the side. So I thought maybe you guys could do with getting some greens down your gullet!

I have this great story book I used to read to my two older kiddies when they were much much younger (and now Anya) called Vegetable Glue. It is about a little girl who never eats her veggies and various body parts drop off because she doesn’t – she finds out that vegetables contain glue that keep all of your body parts stuck together. It really is great. But this book does actually have a brilliant point, the largest portion on your plate should always be veggies! I won’t write a whole lot of waffle here but if you want to know why you should eat your greens check out this link.

Now onto the dish itself! This is a much loved side dish in my house by everyone – my kids absolutely adore it! The best thing about this is it takes about 15 minutes to make without too much faffing around and the flavours are bold yet have a nice depth to them to keep your taste buds tantalised! As this is rather clean tasting you can pair it up with most food, it goes well with Asian dishes especially, and super well with fish.

So here it is, I hope you enjoy it!

Paleo Lemon Broccoli

Serves: 4 people

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

75g almonds
3 tbsp coconut oil
3 cloves garlic (finely diced)
Seeds of 6 cardamom pods
3/4 tsp Himalayan pink salt
1 medium head of broccoli (approx. 350g)
250g kale (shredded)
Zest & juice of 1 lemon

Method:

  1. Start by preparing your almonds. Pre-heat your oven to 180C and evenly spread your almonds onto a baking sheet, it doesn’t have to be lined but if you’d prefer to it won’t cause any problems either. Place into the oven and cook for around 10 minutes (give or take a couple of minutes depending on your oven), but be sure to check a couple of times on them and give them a little stir about. They will be done when they are nice and golden brown (an aroma usually comes out of the oven when they’re ready).
  2. Start by chopping your broccoli into florets, and cut the nice meaty stem into round slices and then quarters.
  3. Peel and finely dice your garlic. In a wok (or large frying pan) melt your coconut oil on a medium to high heat. Place the garlic and cardamom seeds into the oil and fry for 30 seconds until the seeds begin to pop a little and the garlic is golden. Now add your broccoli and Himalayan pink salt. Fry the broccoli for a good 5-6 minutes being sure to turn it over until it is slightly charred on each side.
  4. Whilst your broccoli is cooking give your almonds a quick check and turn and place your shredded kale into a colander and wash it under warm water if you haven’t already. Give it a quick massage to really get the flavours going.
  5. Add your kale to the broccoli mix and stir evenly. Reduce to a low heat. Place a large saucepan lid on top of the vegetables and steam for 1 minute. Remove the lid and remove from the heat.
  6. Remove your almonds from the oven and leave to cool for a minute.
  7. Zest your lemon and stir the zest into the broccoli followed by the lemon juice.
  8. Roughly chop your almonds with a herb cutter or give a quick pulse in your food processor. Throw the almonds in and toss them about until evenly distributed. And there you have it! One tasty yet simple veggie dish!

Paleo Lemon BroccoliPaleo Lemon Broccoli

10-Minute Paleo Creamy Wild Mushroom & Herb Soup

Paleo Wild Mushroom Soup Paleo Wild Mushroom Soup

I made this soup today for my lunch as my other half hates mushrooms. It’s rare that I’ll get any mushrooms in and when I do my daughters usually steal them all!

This soup is like a sophisticated cream of mushroom soup. It’s creamy but it’s got a nice sweetness too it accompanied by a fab herby after taste. I’ve kept the recipe simple with minimal chopping and it’s designed to be fast enough to make but without forgoing the taste! It really is gorgeous!

Why not serve it up with some of my delicious Paleo Granary Bread?!

Serves: 2 people (or 1 greedy person like myself!)

Preparation Time: 2 minutes

Cooking Time: 8 minutes

Ingredients:

25g raw salted grass-fed butter (or 2 tbsp coconut oil)
2 cloves garlic
1/2 red onion
1/2 tsp sea salt
1/2-1 tsp finely ground black pepper
1 sprig of rosemary, thyme, & sage
100g wild mushrooms (I used Chanterelle)
1 tin (400ml) coconut milk
1 tbsp raw honey (or 1/2 tbsp coconut sugar)

Method:

  1. Start by finely chopping your garlic and red onion.
  2. Heat your butter in a heavy based medium pan on a low heat until melted.
  3. Once the butter begins to bubble add in your garlic and onion. Move around the pan coating everything evenly in the butter.
  4. Add your rosemary and thyme. Run your fingers in the opposite direction to the growth of the leaves and they should fall off quite easily.
  5. Tear your sage leaves roughly and add in. Stir everything thoroughly and heat until the onions have softened.
  6. Add your salt and pepper. 1/2 tsp of black pepper will give you a mild kick and 1 tsp will bring a nice heat to it.
  7. Now add your mushrooms and fry lightly for 1 minute. Be sure to stir frequently.
  8. Add your tin of coconut milk. Raise the heat to low-medium and bring to the boil.
  9. Once boiling lower to a simmer, add your raw honey and cook for a further 5 minutes.
  10. Remove from the heat, serve up and drizzle with your favourite oil. Truffle oil works best but you can also use extra virgin olive, macadamia or avocado oil!

Paleo Wild Mushroom SoupPaleo Wild Mushroom Soup

Paleo Granary Bread – Yup it’s Paleo and tastes like granary!!!

Paleo Granary Bread

So I’ve said it before and i’ll say it again – I am NOT a bread fan! Really, I’m not even joking here. Having said that though, this has actually become my favourite thing to snack on.

I live in a mad house where things are non stop and I am continuously on the go. I’m often awake at 5am and don’t get to sit down until 8 or 9pm – it truly is that horrendous.  This usually means that I don’t have time to make any decent lunch or I will have to wait until much later to get any real food down me. Although bread is time consuming to make it is actually pretty simple and quite rewarding too. This is the ultimate nutrition packed bread for people on the go! (And for bambinos and kids too!)

Sukrin Flours

Sukrin coconut, sesame & almond flours.

I was very lucky to have received a bundle of goods from Sukrin to have a little play with and this is one of the very many things that I have created with their flours. I used their Almond Flour and Coconut Flour in this recipe. The difference with their flours in comparison to other mainstream ones is that they have a slightly reduced fat content (don’t worry this is done by cold pressing!) which makes them much finer and more malleable –  almost like real flour!

Makes: 1 small loaf

Preparation Time: 15 minutes

Proving Time: 1 hour

Cooking Time: Roughly 20-25 minutes

Ingredients:

For the yeast mixture:

1 tbsp dried active yeast
60ml nut or coconut milk
60ml cold water
60ml boiling water
3 tbsp coconut sugar

For the bread mixture:

1 1/4 cup tapioca flour
3/4 cup almond flour
1/4 cup coconut flour
1/4 cup milled  flax seed
1.5 tbsp milled chia seeds
1/4 cup sunflower seeds
1/2 to 1 tsp Himalayan pink salt (this really is down to personal preference)
1 tbsp baking powder
1 tbsp coconut sugar
2 tbsp coconut oil (melted)
2 eggs
1 tsp bicarbonate of soda
1 tsp apple cider vinegar (with the mother)
Small handful of sunflower seeds (to ‘decorate’)

Method:

  1. Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  2. Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  3. In a medium sized mixing bowl combine your tapioca, almond and coconut flours. Next add your flax seeds, milled chia seeds and sunflower seeds.
  4. Add your salt, baking powder and coconut sugar and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  5. Next add your melted coconut oil and eggs.
  6. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  7. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  8. Line a small loaf tin (mine is roughly 9″x5″ with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and  ‘knuckle’ the dough in until it is nice and even.
  9. Sprinkle over the remaining sunflower seeds and gently press into the dough.
  10. Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  11. Pre-heat your oven to 180 degrees or Gas Mark 4.
  12. Place your bread in the oven.
  13. Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  14. Remove from the oven and allow to cool slightly. Remove the baking parchment and place the loaf back into the tin. This helps to crisp up the crust somewhat! Don’t leave in the oven for any longer than 5 minutes otherwise you will end up with a burnt loaf! I find that if you leave it to get to a dark brown colour it is perfect and does not in any way taste burnt!
  15. Remove from the oven, tip out of the loaf tin and leave to cool on a wire rack.
  16. Serve with some good old grass-fed raw butter and some soup – oooooooh yeah!

Paleo Granary Bread Paleo Granary Bread

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Paleo Tahini Mixed Veggie Noodles & Sweet Egg Omelette

Tahini Noodles and Sweet Egg Omelette

So, the lovely people at the Caveman Kitchen sent me their Vegetable Spiraliser to have a play with and I created this wonderful meal!

It’s a sort of Middle Eastern and Asian fusion dish that I knocked together with all of my favourite ingredients I had left in my kitchen. It’s comforting, it’s flavoursome and it’s spicy!

Serves: 4 people

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

For the ‘noodles’:

4 large carrots
4 courgettes
1 large aubergine
Juice of 2 limes
1 tbsp coconut oil (for frying)

For the tahini dressing:

Juice of 1 lime
6 garlic cloves (peeled)
3″ piece root ginger (peeled)
1/2 large bunch fresh coriander
5 tbsp tahini
2 tbsp raw honey
1/2 tsp Himalayan Pink Salt

For the sweet egg omelette:

9 free-range eggs
2 tbsp raw honey (melted)
3 tbsp coconut/liquid aminos
1 tsp coconut oil (for frying)

Optional seasonings:

1 tbsp Nanami Togarashi
1 tbsp sesame oil
Handful of chopped fresh coriander

Method:

  1. Spiralise your carrots and courgettes and place into a large mixing bowl.
  2. Slice your aubergine into slices lengthways and then slice again into thin ‘ribbons’. Place into the mixing bowl with the rest of your vegetables.
  3. Pour over your lime juice and mix thoroughly. Set aside until later.
  4. Now prepare your dressing. Place all of the ingredients into a food processor and blend until smooth. Set aside until you cook your noodles!
  5. For the omelette whisk together all of the ingredients into a medium sized mixing bowl until thoroughly mixed.
  6. In a large frying pan melt your coconut oil over a low heat and pour in your egg mixture. Cook on a low heat for around 5 minutes. Once the top starts to look as though it is wanting to form transfer to a grill until fully set. Remove and set to one side.
  7. In a large wok melt your coconut oil over a medium heat. Transfer your veggie noodles and fry for 2 minutes.
  8. Pour over your tahini sauce and mix evenly. Reduce the heat to a low heat and cook for a further 3 minutes stirring every minute. Turn off the heat.
  9. Flip your omelette pan upside down over a chopping board. Fold the omelette into four or just simply roll the omelette up swiss roll style! Cut your omelette width ways into mouthsized chunks.
  10. Transfer your noodles into your serving dish, top with your sweet omelette and any of your desired toppings. Enjoy!!!

Tahini Noodles and Sweet Egg OmeletteTahini Noodles and Sweet Egg OmeletteTahini Noodles and Sweet Egg OmeletteTahini Noodles and Sweet Egg Omelette

Paleo Garlic, Olive & Rosemary Focaccia Bread

photo 2(46)

So the wonderful people at Perfectly Paleo sent me some Sukrin Sesame Flour to create a bread with. We both decided that focaccia would be fab!

Now as you may (or may not know) I have never been a bread fan. Not even before I embarked upon a Paleo diet. Bread was always lifeless and weighty and I just didn’t like it. This bread though is lovely.  I actually really enjoyed this much to my own surprise. I put this down to the big flavour burst that you get from the little pockets of garlic and rosemary. Even my kids loved this and have been telling me that I should be baking this daily and putting it into their lunch boxes?!

What I like best about this bread is that it is gluten-free, grain-free & even nut-free!

It does however require yeast, so if you have cut yeast out completely from your diet you might find that you have a very flat bread indeed, but it will still be tasty!

Serves: 4 people

Preparation Time: 15 minutes

Proofing Time: 1 hour

Cooking Time: Roughly 20 minutes

Ingredients:

For the yeast mixture:

1/2 tbsp dried active yeast
25ml nut or coconut milk
25ml cold water
25ml boiling water
1 tbsp coconut sugar

For the bread mixture:

1 cup tapioca flour
1 tbsp coconut flour
1/4 tsp Himalayan pink salt
2 eggs
2 tbsp baking powder
1 tsp apple cider vinegar
1/4 tsp bicarbonate of soda
1 tbsp coconut oil melted

For the seasoning:

1/2 bulb garlic (peeled)
1 sprig of fresh rosemary
1/4 tsp Himalayan pink salt
2.5 tbsp extra virgin olive oil
Handful of mixed olives (I used Nocellara and Leccino olives)
Extra 2 tbsp extra virgin olive oil (for drizzling)

Method:

  1. Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  2. Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  3. In a medium sized mixing bowl combine your tapioca, sesame and coconut flours.
  4. Add your salt, baking powder and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  5. Next add your melted coconut oil and eggs.
  6. Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  7. Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  8. Line a 6″x8″ baking tin with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and  ‘knuckle’ the dough in until it is nice and even.
  9. With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
  10. Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  11. Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
  12. Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil – yummy!
  13. Pre-heat your oven to 180 degrees or Gas Mark 4.
  14. Once the bread has risen, press into your indentations again and fill in with the seasoning.
  15. Press in your olives and pop in the oven for around 20 minutes.
  16. Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  17. Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
  18. Slice into 4 pieces and serve warm. Delicious!

Paleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia BreadPaleo Garlic, Rosemary & Olive Focaccia Bread

If you’re interested in Sukrin then check out their website!

Sukrin Sesame Flour is available now on Perfectly Paleo and currently on sale for £4.49 for a 250g bag so get in there whilst you can!

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Paleo Borscht (with a Paleo Soured Cream)

Paleo Borscht with a Paleo soured cream swirled through!

Paleo Borscht with a Paleo soured cream swirled through!

Borscht, borscht, lovely, spicy, warming, snuggly, yummy borscht.  If you don’t like this, then you are mad.  Absolutely delicious!

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 30-35 minutes

Ingredients:

For the Paleo borscht:

2 medium beetroots 300g  (3/4 diced, 1/4 shredded)
2 small onions shredded
1/4 cabbage shredded (red or white)
2 sticks celery
1 carrot diced
1 sweet potato peeled diced
1/2 bulb garlic
50g grass-fed raw butter (can be substituted for 25g coconut oil or 4 tbsp olive oil)
3 tsp allspice
2 bay leaves
1 tsp hot smoked paprika
1 tsp ground black pepper
1.4l vegetable stock
3 tbsp agar agar
2 tbsp apple cider vinegar (with the ‘mother’)
Pinch Himalayan pink salt
1 tsp coconut sugar

For the Paleo soured cream:

1/8 tin (20ml) coconut cream
1/4 tub (62.5g) coconut yogurt
Juice 1/2 lemon
1.5 tsp apple cider vinegar (with the ‘mother’)

Method:

  1. Wearing rubber gloves (trust me you do not want to turn beet red!), peel and dice 3/4 of your beetroot. Set aside the remaining 1/4 beetroot.
  2. Shred your onions, cabbage and remaining 1/4 beetroot separately and set aside.
  3. Dice your celery, carrot and peeled sweet potato.
  4. Peel and crush your garlic cloves.
  5. Melt your butter (or oil) on a low heat in a large heavy bottomed pan until bubbling.
  6. Add your allspice, bay leaves, garlic and onions and cook until softened.
  7. Add your hot smoked paprika, ground black pepper, diced beetroot, celery, carrot and sweet potato.  Stir until thoroughly coated in butter and cook for 5 minutes.
  8. Add a small amount of stock and return to the heat for another 5 minutes.
  9. Add the remaining stock and cook for 10 minutes.
  10. Add the agar agar, shredded cabbage and beetroot. Cook for a further 8 minutes or until all of the vegetables are tender.
  11. Add your vinegar, salt and coconut sugar. Mix thoroughly and cook for a further 2 minutes.
  12. For the Paleo Soured Cream, combine all of the ingredients and whisk thoroughly! Simple.
  13. Serve and enjoy!

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Paleo Spirulina Egg Rolls with Courgliatelle Ceviche Style!

Close up of Paleo Spirulina Egg Roll Salad

I fancied something a little bit different today so I decided to knock together this little lunch.  It was absolutely delicious! And most of all it didn’t taste of spirulina one bit!!!

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 5-10 minutes

Ingredients:

For the egg rolls:

3 eggs
1 tbsp coconut sugar
1 tbsp spirulina
Pinch Himalayan pink salt
1 tsp coconut oil (for frying)

For the salad:

1 courgette (sliced into ribbons)
1 mushroom (finely sliced)
Juice 1/2 lime
1/2 pink grapefruit (segmented)
1/2″ piece shredded root ginger
1 clove garlic (finely chopped)
1/2 tbsp apple cider vinegar (with the mother)
1 tbsp chopped fresh coriander
Nanami togarashi (optional but tasty!)

Method:

  1. Start by preparing your salad.  Using a potato peeler, peel your courgette into ribbons.
  2. Add all of the ingredients into a bowl except for the coriander and nanami togarashi.  Mix thoroughly to ensure that everything has been coated in a layer of the lime juice.
  3. Whisk together your eggs, coconut sugar, spirulina and salt. Make sure that your egg mix is completely smooth.
  4. In a medium sized frying pan melt your coconut oil on a low heat.  Pour in the egg mix and leave for 5 minutes.
  5. Once the top looks like it is starting to solidify transfer the pan under a grill.  Grill for 5 minutes or until fully firm to the touch.
  6. Leave your egg roll to cool for a few minutes.  Transfer your egg roll onto a flat surface and begin to roll tucking in as you go along.
  7. Once your egg roll is in a roll shape, cut into thin slices.
  8. Transfer your egg roll onto your salad.
  9. Add your chopped coriander and nanami togarashi and serve!
Bowl of Paleo Spirulina Egg Roll Salad

Yummy!