Recipes
Paleo Brownies 450g Walnuts 1 egg 1 cup Honey 1/2 cup baking cocoa 1 tbs vanilla extract 1/2 tsp sea salt 1 tsp baking soda 50g unsweetened dark chocolate 1-2tbs coconut oil Pre-heat oven to 160°c Process walnuts until smooth Beat eggs, add vanilla and honey stir to combine Add cocoa powder, salt and baking soda stir in chocolate Bake for 30-35 minutes :) Paleo Tandoori Chicken 3 lbs of boneless/skinless organic chicken breast 1/2 C Coconut Milk 2 tablespoon lemon juice 1 tablespoon finely chopped or crushed ginger 1 tablespoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1 teaspoon sea salt Olive oil for brushing Fresh cilantro and red onions for garnish Cucumber Poke the chicken with a fork and score the top with a knife Mix up all the ingredients and combine with chicken in a zip lock bag or shallow dish. Marinate overnight. Preheat oven to 450. Put chicken on a rack within a pan and brush olive oil on top. Cook for about 30 mintues. Paleo Chocolate Pudding 2 ripe avocados 1/2 cup cocoa powder 1/2 cup honey 2 tablespoon coconut oil 1 tsp vanilla extract Whip it all up in a food processor, spoon into some small bowls (it's very thick - like it should be..), and top with a little coconut whipped cream, berries, and some dark chocolate shavings. Really, it's fantastic. Coconut Butter Bars 1/2 Cup pecans 6 pitted dates 1 Tablespoon cocoa powder 2 Tablespoons coconut butter 2 Tablespoons unsweetened shredded coconut (in bulk at WF) Put it all in your food processor. Shape into bars and coat with more coconut. It only makes 7 - U may want to scale it up! Paleo Cacao Nib Cookies 1 C Almond Flour 2/3 C Shredded Coconut 1 1/2 Tablespoons coconut oil 1/2 Cup Almond Butter 1 C Coco Nibs 1/3 Coconut Flour 1 Tablespoon vanilla 1 Egg 2 Tablespoon Cocoa Powder 1/2 Cup Honey or Agave * Note - you may be tempted to skip the coconut flour. Don't. It really does something for them. U can buy it at Whole Foods. U can skip the cocoa powder for a less chocolately taste. Either way, the nibs give them a crunchy chocolately taste that's awesome. Spoon more or less round blobs onto a cookie sheet - round is better than flat cuz the inside stays a little chewy. Cook for about 9 minutes at 350. Makes about 24 -each with 10gm C, 9 gm F, and 4 gm P. Enjoy!
BBQ Chicken Thigs
A delicious chicken dish, marinated with Thai flavours and crisped up on the barbecue.
Ingredients:
• a bunch of fresh coriander
• 2 sticks of lemon grass
• zest and juice of 2 limes
• 1 green chilli, deseeded
• 2 tablespoons sunflower oil
• a thumb-sized piece of ginger, grated
• 3 cloves of garlic, peeled
Slash the chicken legs all over with a knife.
Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste.
Rub the paste into the slashes and all over the chicken legs.
Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.
When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.
Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up
Curried Beef Stew with Coconut Milk
This dish is warm and very rich. It will fill your house with the most amazing aroma for hours as it simmers in the oven. Feel free to add different vegetables during the last hour of cooking.
Serves 4 – 6
Ingredients:
3lbs of grass-fed beef for stew, cut into 1 – 2 inch pieces
5 tablespoons of coconut oil
2 medium onions, diced
3 cloves of garlic, minced
2 tablespoons of ginger, minced
2 teaspoons coriander
1 tablespoon cumin
1 teaspoon tumeric
1/2 teaspoon cardamom
1 teaspoon red pepper flakes
4 cups beef broth
1 cinnamon stick
1 can coconut milk (full fat)
6 carrots, peeled and diced
salt and pepper to taste
3 tablespoons fresh cilantro for garnish
Preheat oven to 300 degrees. In a large dutch oven, heat 3 tablespoons of coconut oil and brown the beef chunks in small batches. Remove from beef to a bowl and add the remaining coconut oil, onion, garlic, ginger and spices. Cook for approximately 10 minutes, then return the beef and add broth. Bring to a simmer then cover and place in oven for about three hours. Check periodically to ensure there is enough liquid. If it looks dry, add a little water to cover. After three hours, add the coconut milk and carrots. Replace cover and leave in oven for one more hour. Remove from heat and remove cinnamon stick. Salt and pepper to taste and serve, garnished with cilantro.
Julia Mitchell 