Paleo Hummus

31 Oct

Ingredients

  • 2 Tbs olive oil
  • 2 tsp ground cumin
  • 1 head cauliflower, cored and cut into 1-1/2″ florets
  • 1/4 tsp sea salt (optional)
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup tahini
  • 3 cloves garlic, crushed
  • juice of 1 lemon
  • 1/8 tsp paprika

Method

  1. Preheat oven to 200C
  2. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.
  3. Transfer mixture to rimmed baking sheet and spread out evenly.
  4. Bake until cauliflower is browned and tender, 25 – 30 minutes, stirring occasionally.
  5. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).
  6. Season with sea salt (if desired) and sprinkle paprika on top.
  7. Serve warm or cold with assorted vegetables.
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What is on the menu today

31 Oct

Apologies for the lack of postings over the past few days. I’ve been away in the countryside and have to admit to having fallen off the paleo wagon. I dipped my toes into un-paleo waters by eating a whole bunch of chickpeas, hummus and even trying out a potato and some rice. The results were really rather interesting. The humble chickpea, which I have always loved, affected me the worst. The rice and potato (although eaten in tiny quantities) seemed to have no obviously deleterious effect at all. So it’s back to the back of the pantry for the chickpeas and I think that rice and potato may make a guest appearance every now and again. For the moment though, I’m back on the wagon.

Breakfast

Poached salmon, Pomegranate

Lunch

Big salad with roast chicken and olive oil

Dinner

Turkey burgers wrapped in lettuce with all the veggie trimmings

Snacks

Almonds, coconut, plums, pear

What is on the menu today

25 Oct

Breakfast and Lunch

Big mixed salad with avo and tinned salmon (I didn’t have enough time to prepare breakfast before I left to go to gym this morning so have split my lunch salad between breakfast and lunch).

Dinner

Scrambled eggs, flax crackers with pesto (going away for the weekend so using up what is left in the fridge)

Snacks

Apple, almonds, sunflower seeds

What is on the menu today

24 Oct

Breakfast

2 boiled eggs, handful of almonds

Lunch

Grilled salmon, green salad with broccoli

Dinner

Fish braai, big mixed salad with avo, roasted butternut

Snacks

Home-made trail mix (almonds, sunflower seeds, cranberries), plums

Classic Cauli-Fried Rice

23 Oct

For The Fried Rice:

  • 1 medium to large sized head of cauliflower
  • 2-3 tablespoons coconut oil
  • 1 medium sized onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup carrots, diced
  • 1 cup protein (beef, chicken, shrimp, turkey, ostrich)
  • 1/4-1/2 cup frozen sweet green peas
  • 1 large egg, cracked & lightly beaten (set aside)
  • 1/4 cup spring onions, chopped
  • 1/4 cup chopped coriander
  • Coarse sea salt and cracked pepper to taste
  • Liquid aminos (this is not actually paleo-friendly but we cannot get coconut aminos in South Africa)

Method

  1. Grate the Cauliflower using a food processor with the grater attachment or use a hand grater.
  2. Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put  each ingredient into a separate prep bowl.
  3. Preheat two woks/pans over medium-high heat. Note: Flat bottomed woks work best on a stove top. You can also use a regular frying pan. It is important to have room to spread out the ingredients while cooking.
  4. Add about 2 tablespoons of oil and the onions to one of the hot woks/pans. Fry the onions until soft and translucent.
  5. While the onions are cooking, add about 1 tbsp of the oil to the other wok/pan.
  6. Now add the cauliflower, turn the heat up a bit higher, spreading out and frying the cauliflower, allowing it to brown some. Toss and allow to brown again. Repeat this till evenly browned. It should take about 5 minutes. (Don’t forget to keep an eye on the pan with the onions)
  7. Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken. Toss the egg throughout the ‘rice’. Rice should become nice and fluffy with bits of egg throughout. Remove from heat when ready. (This will happen before the other ingredients are done cooking)
  8. NOW back to the pan with the onions: Add the garlic, carrots and protein of choice to the onions, cooking till the carrots begin to soften and the meat is done. Continue to fry, spreading out, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’ so that they can ‘brown’ not steam.
  9. When both of the mixtures are ready and nicely browned in spots (the cauliflower WILL be done first), combine them into one pan and toss until evenly mixed. Garnish with coriander and spring onions, salt & pepper (optional) and liquid aminos.

Serve in bowls or on plates.

 

 

Almond butter

23 Oct

Ingredients

2 cups almonds

2-3 tsp walnut oil (or you can use coconut oil)

1/2 tsp sea salt

1 tbsp raw honey, melted (optional)

Method

  1. Place the almonds in a food processor and process for about 12 minutes. In the middle of the process the almonds will have formed into a ball – keep processing when this happens.
  2. At about 9 minutes add in the oil and continue to process.
  3. Once you get a buttery consistency, add in the salt and the honey.
  4. Continue to process until all ingredients are incorporated.  You should be left with a creamy, buttery, consistency.
  5. Store in an airtight container in the fridge.

What is on the menu today

23 Oct

Breakfast

2 flax crackers with macadamia nut butter, grapefruit

Lunch

Big salad with sliced chicken breast, olive oil, toasted almonds and sesame seeds

Dinner

Salmon with basil pesto and steamed broccoli

Snacks

Apple, plums, almonds