Tag Archives: paleo

Butternut and Zucchini Loaf

Lunch and Light Meals, Treats, , , , , , , , , ,

Butternut and Zucchini loaf

Bread is a bit of a challenge when you are gluten, sugar and dairy free. This loaf is naturally sweetened by dates and pumpkin, and given structure through the coconut flour and zucchini. It is delicious, healthy, and sneaks a few extra veggies into your lunch.

Ingredients

  • 1/2 a large zucchini, or 1 whole small zucchini (courgette), finely grated, squeezed
  • 350 g butternut squash (butternut pumpkin), cubed, cooked for 10 minutes and mashed
  • 3 eggs
  • 1 tsp baking soda
  • 1 Tbsp ghee
  • 1 heaped tsp cinnamon
  • 1/4 tsp nutmeg
  • large pinch of sea salt
  • 2cm fresh ginger, peeled and grated
  • handful chopped cashews, toasted with 1 tsp coconut oil and a pinch of sea salt
  • 5 dates, chopped
  • 1/2 tsp dried rosemary
  • sea salt for sprinkling on top
  • 2/3 cup of coconut flour

Directions

  1. Pre-heat the oven to 180 degrees celcius (350 degrees Fahrenheit)
  2. Boil the butternut squash (butternut pumpkin) for 10 minutes in boiling water until it is cooked through. Drain and let it cool a little so that it will not cook the eggs when you add them to the squash mixture. Mash to a smooth consistency.
  3. Add the eggs and ghee and mix well.
  4. Grate the zucchini. Place the grated zucchini into a tea towel and squeeze it firmly to remove all of the liquid. You may need to use a fair bit of pressure.
  5. In another bowl, add the zucchini with the baking soda, cinnamon, nutmeg, salt, ginger, rosemary, and dates. Mix well.
  6. Add the zucchini mixture to the squash mixture and stir well to combine.
  7. Add the coconut flour, and fold into the mixture. You should have a thick mixture with little moisture. Depending on how moist your zucchini was still, you might need to add a little more coconut flour. The coconut flour will absorb the moisture.
  8. Toast the cashew nuts in a hot pan together with a pinch of salt and 1 tsp of coconut oil until they are golden in colour.
  9. Add the toasted cashew nuts to the mix and stir through.
  10. Line a bread loaf tin with baking paper. Transfer the mixture into the bread loaf tin.
  11. Cook at 180 degrees celcius (350 degrees Fahrenheit) for about 45 minutes until golden brown and a fork inserted into it comes out clean.

Music to go with it…
Listen on Spotify: Future Islands – Singles

 

Shakarkandi Gobi – Indian sweet potato and cauliflower

Dinner, , , , , , , , , ,

Aloo Shakarkandi

During our time living in India we became really big fans of Indian food. One of the greatest parts of traveling there was tasting all the different types of food around the country. In India this is normally made with potatoes, but we have substituted them for sweet potatoes in this dish for the extra nutrition.

Ingredients

  • 400g cauliflower, cut into portions / florets
  • 300g sweet potato, peeled and cu into 3cm chips
  • coconut oil
  • pinch of asafoetida
  • 1/2 tsp cumin seeds
  • 3cm fresh ginger, peeled and grated
  • 1/2 large green chilli, finely chopped
  • 1/4 tsp tumeric
  • 1/4 tsp chilli powder
  • pinch of salt
  • 1/2 tsp garam masala
  • 1/4 tsp amchur (mango powder)
  • handful of fresh coriander, roughly chopped
  • 120ml water

Directions

  1. Heat 1 Tbsp of coconut oil in a large frying pan over a high heat. Add the asafoetida, cumin seeds, ginger, chilli and turmeric. Mix and fry for a few seconds.
  2. Add cauliflower, sweet potato, water, and salt, cover and cook on a medium high heat until the water is evaporated. This will take about 10 minutes. Stir once in a while to avoid it catching on the bottom of the pan.
  3. Check that the sweet potatoes are cooked through. If they are not you may need to cook them for a little while longer, and add a little more water to create the steam to cook them in.
  4. Add the garam masala, coriander and mango powder. Mix and serve.
  5. Can be served as a side dish with Chicken Cardamon Curry with Papaya or another curry dish.

Music to go with it…
Listen on Spotify: The War on Drugs – Lost in the Dream

 

 

Avocado Tahini Dip with Pomegranate Seeds

Condiments and Dips, , , , , , , , , ,

Avocado Tahini Dip with Pomegranate SeedsThere is nothing that says “Middle Eastern food” like pomegranate and tahini. This avocado tahini dip is given a very fresh flavour with the addition of pomegranate seeds which are both stirred through it and used as a garnish. While the pomegranate gives it a delicious flavour, you can also leave them out for a more simple avocado tahini dressing if you prefer.

Ingredients

  • 1 avocado
  • 1 garlic clove
  • 1/2 Tbsp tahini
  • juice of 1 lime
  • 1/2 tsp ground cumin
  • 1 red chili, de-seeded
  • 1 small red onion, finely chopped
  • 2 Tbsp olive oil
  • handful of fresh mint
  • handful of fresh coriander
  • sea salt
  • freshly ground black pepper
  • handful of pomegranate seeds to garnish
  • sumac to garnish (optional)

Directions

  1. Put the avocado, garlic, tahini, lime juice, cumin powder, chili, red onion, mint, coriander, sea salt, pepper and olive oil in a blender. Blend until smooth.
  2. The  dip should be on the thick side, so be careful not to add too much olive oil. 
  3. Stir through a handful of pomegranate seeds so that they are found throughout the dip. 
  4. Garnish with a little sumac (optional)
  5. Serve together with sweet potato fries, with Lebanese lamb burgers, or on pan fried fish. 

Music to go with it…
Listen on Spotify: Tiny Ruins – Brightly Painted One

Passionfruit and Orange Sauce

Condiments and Dips, , , , , ,

Orange and passionfruit sauce

This is a delicious sauce with a lot of flavour. It suits being paired with big flavored meats such as duck or pork, but my son also likes to eat it with his sweet potato fries and dip his broccoli into it.

Ingredients

  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil

Directions

Music to go with it…
Listen on Spotify: Elbow – The Take Off and Landing of Everything

 

 

 

 

 

 

 

 

Grilled Salmon with Green Mango Salad

Lunch and Light Meals, , , , , , , , , , ,

Grilled Salmon and Green Mango Salad

This is a very fresh, summary dish inspired by our recent trip to Thailand. While the mango salad takes a little bit of preparation work, there are no difficult techniques. Coconut Aminos and Kaffir lime leaves might not be familiar to you, so we have included some notes on these ingredients below.

Ingredients

  • 2 Salmon fillets
  • Sea salt
  • Black pepper
  • 5 red shallots, finely chopped
  • 2 cm fresh galangal, finely chopped
  • 1 red chilli, chopped (deseeded when using a hot chilli)
  • 2 garlic cloves, chopped
  • 1,5 tbsp coconut aminos
  • 1/4 tsp maple syrup
  • Splash of water
  • Squeeze of lime juice
  • 1 raw green mango, peeled and cut into thin strips of 3 cm long
  • Handful fresh coriander, roughly copped
  • Few Thai basil leaves
  • 3 kaffir lime leaves, finely chopped and with the middle stem of the leaf removed

Directions

  1. Season the fillets with sea salt and black pepper.
  2. Fry the fish in a little coconut oil for a couple of minutes until done and set aside.
  3. Fry the shallots, garlic, galangal and chilli in the same pan as the fish for about three minutes.
  4. Add the coconut aminos, maple syrup, water and lime juice and give it a stir.
  5. Take the pan of the heat and add the mango, coriander, basil and kaffir lime.
  6. Mix well and serve with the fish.

About Kaffir Lime Leaves: The kaffir lime is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine. If the recipe calls for kaffir lime leaves and you can’t find any, skip the leaves. Don’t substitute. The fragrance is so distinct that it is irreplaceable.

About Coconut Aminos: Coconut Aminos is a Gluten Free replacement for Soy Sauce. It often comes as a shock for people who are new to their Gluten Free lifestyles that Soy Sauce contains Gluten (wheat is often the first ingredient), but not all soy sauces are created equal. There are Gluten Free Soy Sauces available (including from popular Soy Sauce brand Kikkoman), but Coconut Aminos is also a useful replacement, and available from good Health Stores.

Music to go with it…
Listen on Spotify: John Legend – Love in the Future

Basil mint pesto

Condiments and Dips, , , , , , ,

mint and basil pesto

This is a great pesto to have in your repertoire to jazz up a meal. It is very easy, but transforms a simple lamb chops or lamb tenderloin into a meal.

Ingredients

  • Large handful of mint
  • Large handful of basil
  • 3 garlic cloves
  • Handful of toasted pine nuts
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil

Directions

  1. Put all the ingredients in a blender and blend until smooth. Done!

Nice with Lamb tenderloins and served with Broccoli and fried garlic

Music to go with it…
Listen on Spotify: Sharon Jones and the Dap-Kings – Give the people what they want

Grilled Salmon with Avocado Guacamole Salsa

Lunch and Light Meals, , , , , , , ,

Grilled Salmon with Avocado Tahini Dip

This recipe uses a slightly simpler version of a traditional guacamole. For this recipe we do not use a blender so it’s not completely smooth but a little more chunky. Use the chilli if you like it spicy, otherwise omit.

Ingredients

For the fish

  • 2 wild salmon fillets
  • Salt and pepper
  • Sumac powder
  • Coconut oil

For the guacamole:

  • 1 ripe avocado, chopped into cubes
  • 1 garlic glove, finely chopped
  • 1 small red onion, finely chopped
  • 2 spring onions, finely chopped
  • Fresh coriander, chopped
  • Juice of 1 lime
  • 1 tsp group cumin
  • Salt and pepper
  • Olive oil
  • 1 red chilli (optional)

Directions

  1. Start with the guacamole. Put all ingredients in a large bowl and mix and mash until you have a chunky consistency. Set aside.
  2. Season the fish with salt and pepper and a little sumac.
  3. Heat the oil in a frying pan and fry the salmon for a couple of minutes (skin side first) until it is half way cooked. Look at the side of the fish and you will see the line come up.
  4. When the fish is half way, turn and fry for another minute or two. If you like your fish well done, just cook it a little longer.
  5. Transfer to a plate, top with the guacamole and a splash of olive oil.

Music to go with it…
Listen on Spotify: Woods – With light and with love

 

 

 

 

 

Blue cod with Coriander and Lime

Dinner, , , , ,

Blue cod with coriander and lime

This is a very simple but delicious dish. It only takes a couple of minutes to prepare so it is great for those days you come home from work and do not have the time or feel like cooking but still want a nice and healthy supper!

Ingredients

  • 2 white fish fillets like cod or baramundi
  • Handful of fresh coriander, roughly chopped
  • Juice of 1 lime
  • Salt and pepper
  • Coconut oil for frying
  • Olive oil

Directions

  1. Season the fish with a generous amount of sea salt and black pepper.
  2. Heat the coconut oil in a frying pan and fry the fillets (skin side down first) for 2-3 minutes  depending on the size and thickness.
  3. After a minute or three, turn around the fish and fry couple of minutes more.
  4. Sprinkle over a splash of lime juice, transfer to a plate and garnish with the coriander.
  5. Add the a little olive oil to finish.

Music to go with it…
Listen on Spotify: Metronomy – Love Letters

 

 

 

Lebanese Seven Spice Powder

Condiments and Dips, , , , , , , , , , ,
Lebanese 7 spice powder
A staple in any Lebanese kitchen, the aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb. All of the spices used in this mix are readily available in most supermarkets.
 

Ingredients

  • 5 tablespoons ground allspice
  • 3 1/2 tablespoons black pepper
  • 3 1/2 tablespoons ground cinnamon
  • 5 tablespoons ground cloves
  • 4 tablespoons ground nutmeg
  • 4 tablespoons ground fenugreek
  • 4 tablespoons ground ginger

Directions

  1. Mix spices well until completely blended
  2. Store in an air tight container, and use as a seasoning, as a rub for meat or poultry, and in the Lebanese lamb burgers

Music to go with it…
Listen on Spotify: Wild Beasts – Mecca

Garam Masala Burgers with Basil Pesto

Dinner, , , , , , ,

Garam Masala beef burgers

This recipe is truly East meets West. Indian Garam Masala flavoured meat, with a pesto sauce that is inspired by the flavours of Italy. It is a delicious combination that really works, and which our son is a big fan of, especially when there are sweet potato chips from our Air Fryer to dip in the pesto sauce. 

Ingredients

For the pesto

  • Large handful of basil
  • 3 garlic cloves
  • Handful of toasted pine nuts
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil

For the burgers

  • 1 red onion
  • 2 garlic cloves
  • 3 cm fresh ginger, chopped or grated
  • 2 mushrooms, finely chopped
  • Handful of fresh coriander
  • 1 tsp coconut oil
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp Himalayan rock salt
  • 1 tsp garam masala
  • Pepper

Directions

  1. First make the pesto by putting all the ingredients in a blender. Blend until smooth and set aside.
  2. To make the burgers, put all ingredients in a large bowl and mix with your hands until everything is combined properly.
  3. Wet your hands and make a burger about the size of a tennis ball. Wet your hands before every burger. You should be able to make around 6 burgers.
  4. Put all the burgers on a plate and set in the fridge for about 30 minutes.
  5. Heat a little coconut oil in a frying pan and fry the burgers for about 4-5 minutes on each side or until done to your liking.
  6. Serve with the pesto, avocado slices and sweet potato chips.

Music to go with it…
Listen on Spotify: Hindi Zahra – Handmade