Paleo Diet Cookbook

Nutrition
61

Tandoori Lamb with Cucumber Mint and Frisee

Tandoori Marinate

1 Large Knob of Ginger (Grated)

Zest and Juice of 1 Lemon

1 Good Sprig of Rosemary (Picked and Chopped)

1 Red Chilli (Seeds Removed and Chopped Fine)

1 Tbsn Paprika

1 tsp Coriander Seeds (Toasted and Crushed)

Half tsp Ground Cardamom

Half tsp Ground Cumin

Quarter tsp Cracked Black Pepper

Measure Chop and Mix. It should be a most rub, kind of like wet sand, if it is too dry, add a tsp of water.

2 Four Rib Racks of Lamb (Heavy Fat Removed)

Marinate for a couple of hours, overnight is better if you have the time.

Heat an oven proof frypan with a dash of olive oil. Place lamb in pan and grill fat side down for two minutes, place in pre-heated oven (180c) and cook for approximately 15 to 20 minutes. Set aside to rest covered with foil for 5 to 10 minutes.

While lamb is resting prepare your salad.

Cucumber, mint and frisse Salad

1 Head of Frisee washed and Dark, Outside Leaves Removed (these will be bitter)

1 Continental Cucumber (Cut into Chunks)

1 Red Onion (Sliced Fine)

3 or 4 good sprigs of mint (Leaves just torn up)

Juice of 1 Lime as Dressing

Split Racks into 2 rib pieces and serve on salad.

62

Sesame Crusted Atlantic Salmon With Thai Melon Salad

2x 200gm Atlantic Fillets (Skin on, scaled and bones removed)

100gm White Sesame Seeds

Press salmon into sesame seeds until you have an even crust.

Set aside

Half Rockmelon

Half Honeydew Melon

Quarter Watermelon

1 Red Chilli (Chopped)

Half Bunch of Mint (Shredded)

2 Kaffir Lime leaves (Shredded Fine)

1 Bunch Coriander Leaves (Picked)

Zest and Juice of 2 Limes

1 Knob of Grated Ginger

2 Spring onions (Sliced Fine)

Cracked Black Pepper

Scoop melons, with a melon baller if you want to make it pretty, if not just cut into chunks. Add all other ingredients and mix lightly.

Pre Heat oven to 180c

Heat an oven proof pan, add a little Olive oil and grill salmon skin side down on a medium heat for about two minutes. The sesame seeds should be nice and light golden. Place pan in oven for about 3-5 mins. 3 mins if you like your salmon medium- rare 5 to 6 mins if you like it well-done.

Serve skin side up, on top of salad with a wedge of lime.

63

Coconut and Lime Steamed Pudding

The Pudding

3 Eggs (Separated)

2 Tbsn Fresh Honeycomb

3 Tbsn Extra Virgin Olive Oil

1 Cup Almond Meal

Half Cup of Desiccated Coconut

Zest of 1 Lime

Whisk egg whites to soft peaks, add the honey and whisk for a further minute. Add the olive oil, almond meal, zest and coconut and fold in. Divide into 4 lightly oiled coffee cups that will fit in your vegetable steamer then cover each with a small piece of baking paper. Place into steamer, cook covered at a rapid simmer, for about 25 minutes or until a skewer comes out clean.

The Syrup

1 Tbsn Honeycomb

Juice of 1 Lime

1 Tbsn Boiling Water

Mix all ingredients together until combined.

Once puddings are cooked remove from cups and divide syrup evenly.

Best enjoyed warm.

64

Tuna Nicoise Salad

425g Tuna is Spring Water

100g Pitted Black Olive

Half Red Onion (large dice)

1 Small Cucumber (cut into chunks)

4 Roma Tomato (cut into six)

2 Hard Boiled Eggs (cut into four)

4 Large Leaves Basil (ripped)

2 Large Handfuls Spinach

50ml Extra Virgin Olive Oil

Good Squeeze Lemon Juice

Chop all ingredients, Mix lightly, dress with Lemon Juice and Olive Oil.

65

Peri Peri Chicken

The Marinate

100ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Chilli (Chopped)

2 Large Knobs of Ginger (Grated)

1 Clove of Garlic (Crushed)

Cook in oil on low, until soft and translucent

2 Tbsn Mild Paprika

1 Tbsn Ground Cumin

1 Pack Oregano (Picked)

Add to onion mix and cook for a further 1 minute

Set aside to cool slightly

4 Limes (Juiced)

6 Lemons (Juiced)

Should be about 500ml total

Place all ingredients into blender, slowly add juice, and blend until smooth.

For Lemon Herb Marinate remove chilli and add a handful of Rosemary

For Hot add an extra chilli at the start.

For Extra Hot add an extra chilli at the start and 1 tsp of cayenne pepper with the spice.

1kg Mixed Chicken Pieces (Bone in)

Use half the mix and Marinate chicken overnight

Fire up the BBQ and Grill chicken pieces, brushing regularly with left over marinate.

Serve with Char Grilled Brocillini

66

Some great looking recipes Deniall, thanks for posting 'em.

67

Peri Peri Chicken

The Marinate

100ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Chilli (Chopped)

2 Large Knobs of Ginger (Grated)

1 Clove of Garlic (Crushed)

Cook in oil on low, until soft and translucent

2 Tbsn Mild Paprika

1 Tbsn Ground Cumin

1 Pack Oregano (Picked)

Add to onion mix and cook for a further 1 minute

Set aside to cool slightly

4 Limes (Juiced)

6 Lemons (Juiced)

Should be about 500ml total

Place all ingredients into blender, slowly add juice, and blend until smooth.

For Lemon Herb Marinate remove chilli and add a handful of Rosemary

For Hot add an extra chilli at the start.

For Extra Hot add an extra chilli at the start and 1 tsp of cayenne pepper with the spice.

1kg Mixed Chicken Pieces (Bone in)

Use half the mix and Marinate chicken overnight

Fire up the BBQ and Grill chicken pieces, brushing regularly with left over marinate.

Serve with Char Grilled Brocillini

68

Fish and Fennel Tagine

30ml Extra Virgin Olive Oil

1 Onion (chopped)

3 Cloves Garlic (Crushed)

1 Fennel Bulb (Sliced Fine, with Root Removed)

Half Tea Spoon Fennel Seeds

500gm Ripe Tomato (chopped)

Heat Oil in a deep pan or Tagine if you have one.

Cook onion, garlic and fennel on a medium heat until soft and golden.

Add Fennel seeds, cook for a further minute.

Next add the tomato, and cook an a medium heat until tomatoâ??s start to soften and break down.

500gm skinless, boneless, fish fillets. (snapper, flathead, whiting, barramundi, shark)

Whatever you like that fits your budget.

Add to tomato and simmer gently until fish is cooked. About 5-6 mins, it depends on how thick your fish is. It should start to flake away slightly.

Serve with roasted Carrots, Spinach and Toasted Almonds

69

Paleo Beef Curry

1kg Dice Beef (2cm Cube)

Brown off and set aside to drain.

50ml Sesame Oil

3 Brown Onions (Diced Fine)

2 Cloves of Garlic (Crushed)

3 Bunches of Coriander Root and Stalk (Save the Leaves for garnish)

1 Large Knob of Ginger (Grated)

1 Hot Red Chilli (Chopped Fine)

Cook above ingredients on a medium heat until soft and translucent

3 tsp Ground Cardamom

5 tsp Fennel Seeds

5 tsp Cumin Seeds

5 tsp Coriander Seeds

Half tsp Ground Cinnamon

6 tsp Ground Paprika

3 tsp Ground Turmeric

1 tsp Ground Chilli

1kg Chopped Tomato

Add above and Cook for a further two minutes

Add Beef and cover with a piece of grease proof paper and cook at a gentle simmer until beef is tender. About 2 hours.

Serve with Steamed Pumpkin

Enjoy

Hint: Donâ??t use lean Beef, it will cook dry. Ask your butcher for dice that has a little Fat and Sinew in it. This fat and sinew will help to keep the beef moist as it cooks.

70

Herb Meatballs

50ml Extra Virgin Olive Oil

1 Onion (Chopped)

1 Clove of Garlic (Crushed)

1 Handful of Flat Leaf Parsley (Chopped)

1 Bunch of Sage (Chopped)

1 Bunch of Thyme (Chopped)

1 Bunch of Oregano (Chopped)

Cook onion and garlic in olive oil until soft, add herbs and cook for another minute

Cool

500g Beef Mince

2 Egg Yolks

Mix with onion mix and shape into patties. Cool in fridge for 30 mins

Grill on and Serve with your Favourite Salad or Veg

71

Steamed Prawns Served With Mango and Avocado Salsa

Serves 2

600g Whole Large Steamed Prawns

Peel and Devein (remove poop tube)

2 large Fresh Mangoes (diced)

2 Avocado (cut into chunks)

1 Red Onion (diced fine)

1 Red Chilli (finely chopped)

1 Lemon

Gently Mix all Ingredients, donâ??t over mix it will turn to mush.

Place Salsa on plate Prawns on top.

Squeeze lemon juice all over.

Enjoy.

72

Pear and Blueberry Crumble

Ingredients:

12 Pears

150g Blueberries

1 Lime

250ml Water

50g Almond Flakes

50g Hazelnuts

50g Desiccated Coconut

Method:

Peel Pears.

Remove Core and Woody bits

Cut Each Pear half into about six pieces

Put Pear in a pot with waer and bring to the boil.

Once boiling turn down to a gentle simmer and cover

Cook for about 10mins with the lid on

Remove Lid add Blueberries

Cook for a further 15 mins with the lid off

Until Pear starts to break down and go a bit mushie

Zest and Juice the lime, then add to pot.

Cook for 2 mins

Scoop out into oven proof dish

Combine Crushed Hazelnuts, Coconut and Almonds

Sprinkle on top

Bake @ 180 until crumble is nice and golden.

73

Flexible Frittata

In a large non-stick fry pan:

50ml Extra Virgin Olive Oil

8 Swiss Brown Mushrooms

1 Brown Onion

1 Red Capsicum

1 Yellow Capsicum

4 Asparagus Spears

1 Handful of Flat Leaf Parsley

8 Large Free Range Eggs (Scrambled)

Sautee all ingredients in olive oil, add eggs and bake at 180º until just cooked.

About 15 minutes

The Flexible Part comes with the ingredient list, if you donâ??t like it leave it out. If you have a favourite, add it. Spinach, Zucchini, Chilli, Garlic, Carrot, Pumpkin, Avocado, Herbs

74

Spanish Fried Eggs

With Grilled Asparagus And Roasted Red Peppers

4 Eggs

8 Spears of Asparagus

1 Red Capsicum

Pinch of Ground Coriander

Pinch of Ground Cumin

Pinch of Ground Paprika

Pinch of Ground Turmeric

Roast Capsicum over flame until skin is black and blistered

Remove Blistered Skin and Seeds, Slice thinly.

Mix Spice together.

Grill Asparagus add roasted peppers

Fry eggs and sprinkle with spice mix

Serve

75

Paleo Bake

In a Large Sized Pot or Wok

60ml Extra Virgin Olive Oil

1 onion (Diced)

1 Clove Garlic (Crushed)

1 Red Chilli (Chopped)

Cook onion, garlic and chilli in olive oil on a medium to low heat until the onion is soft and translucent

500g Beef Mince

1 Pack Fresh Thyme (chopped)

1 Pack Fresh Oregano (Chopped)

6 Large Leaves of Basil (Shredded)

Half Tea Spoon Ground Cumin

Half Tea Spoon Mild Paprika

1 Kg Fresh Tomato (Chopped)

2 Carrots (grated)

Add Mince, Turn heat up to high and Cook until all Mince is Lightly Brown

Add Herbs and Spice Turn heat down to Medium

Add Tomato, Carrot and Cook on medium for about 30 minutes

2 Green Zucchini

2 Yellow Zucchini

Thinly Slice Zucchini, Pour Meat into an oven proof dish Cover with Sliced Zucchini and Bake @ 180° Until Zucchini is cooked. About 15 Minutes.

Enjoy

76

[quote]WestCoast7 wrote:
Some great looking recipes Deniall, thanks for posting 'em.[/quote]

No worries. Should keep you guys busy for a while :slight_smile:

77

[quote]bearvsshark wrote:
recently we have come across KerryGold which is a butter (me thinks from Australia)[/quote]

It comes from Ireland my friend (just had to say:) continue…

Great thread by the way! Lovin the pancake and muffin ideas

78

[quote]worzel wrote:

[quote]bearvsshark wrote:
recently we have come across KerryGold which is a butter (me thinks from Australia)[/quote]

It comes from Ireland my friend (just had to say:) continue…

Great thread by the way! Lovin the pancake and muffin ideas[/quote]

Yea they taste great and are awesome for your body. Good protein, great fats, and keeps things moving.

79

Did not want to start a new thread but was wondering if flax meal causes inflammation? I remember reading an article on here that stated it did. I have never eaten it, just started a few days ago and now I got a few pimples on my jaw. Perhaps to much oil in it? Flax meal is all I have added to my diet.

By the way great thread.

80

[quote]xXSeraphimXx wrote:
Did not want to start a new thread but was wondering if flax meal causes inflammation? I remember reading an article on here that stated it did. I have never eaten it, just started a few days ago and now I got a few pimples on my jaw. Perhaps to much oil in it? Flax meal is all I have added to my diet.

By the way great thread.[/quote]

I use ground flax seed in my oatmeal every morning (2-3 tablespoons) and have no problems at all with it. I actually think it helps my skin.

Flax seed contains a very high amount of Omega 3’s which are known for the anti-inflammatory characteristics. I have posted the nutrition data for flax seed below, as it is ranked as one of the most anti-inflammatory foods out there.

http://www.nutritiondata.com/facts/nut-and-seed-products/3163/2