Chocolate Coconut Snack Bar

Ingredients

¾ cup almonds

1 cup walnuts

3tbs desiccated coconut or freshly grated coconut

3tbs cocoa powder

¾ cup dates

Instructions

Blend all ingredients in a food processor or blender.

Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours.

When cooled, remove from tray and cut into bar shapes.

Basque Chili Mussels

50 ml Olive oil

1 Brown onion sliced

2 Red Chili sliced

2 Clove Garlic crushed

1 tsp smoked paprika

Pinch saffron threads

500g Chopped Roma Tomato

2-3kg Mussels scrubbed, beard removed

Generous handful chopped flat leaf parsley

 

In a deep heavy based pot with a lid, on a medium heat add olive oil and lightly brown onion, chili and garlic.

Add paprika and saffron first then a few seconds later add tomato.

Add mussels place lid on and turn heat up to high.

Cook until all Mussels are open, then add parsley and serve.

Oven Baked Lamb Curry

Pre Heat Oven 180c

1 kg Lamb Shoulder cut into 2cm cubes

1 Tbsn Olive Oil

2 Brown Onion Diced Fine

2 Cloves Garlic crushed

2 Tbsn Madras Curry Powder

2 Cinnamon Quills

12 Fresh Curry Leaves

250 ml Chicken or Veg Stock

400gm Can Chopped Tomato

 

In a separate pan, brown lamb and set aside

In an oven proof pot, with a lid, brown onion and garlic until soft.

Add spice and curry leaves and cook for another 30 sec.

Add browned lamb, stock and tomato.

Bring to the simmer cover and place in oven for 2 hrs or until lamb is tender.

 

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Spanish Pork with Orange and Poppy seed Salad

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Ground Fennel

Zest and Juice of 1 Orange

1 kg Pork Fillets trimmed, fat removed.

 

Mix all ingredients, rub into pork and refrigerate for 2hrs or overnight

BBQ pork until just cooked, rest for 5 mins before slicing to serve.

The Salad:

4 Orange, peeled pith removed and cut into chunks.

2 Continental Cucumbers Cut into chunks

2 Red Chili Seeds Removed, Sliced

Good handful of coriander leaves

2 Tbsn Poppy seeds

Mix all ingredients

The Dressing

500ml Fresh Squeezed Orange Juice

1gm Saffron Threads

200ml Extra Virgin Olive Oil

Simmer orange juice with saffron and reduce to 250ml

Whisk in oil.

Are you taking your fish oil?

 

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Fish Soup

50ml Olive Oil

2 Brown Onion chopped

2 Sticks Celery chopped

2 Cloves Garlic crushed

1 Red Chili chopped

1 Cinnamon Quill

1 tsp Ground Cumin

1 tsp Ground Coriander

4 Large Tomato’s skins and seeds removed

Juice and Zest of 1 Lemon

1.5Lt Water

2kg Mixed Seafood the bigger the variety the better

(Prawns, mussels, scallop, fish, clams, cockles, small crabs)

Handful Chopped Herbs (coriander, parsley, dill, thyme)

 

New study weighs in on organic vs. conventional debate

 

Slow cooked Osso Bucco with parsnip and thyme puree

Serves 4

1 kg Osso Bucco

2 Brown onion

3 Carrots

2 Leeks

2 Stick Celery

4 Tomato

2 Sprigs Rosemary

1 Lt Beef Stock (hot)

1 Tbsn Arrowroot

 

Brown vegetables in a deep roasting dish. Brown Osso Bucco in a separate pan with a little olive oil, place on top of vegetables. Pour in stock and rosemary cover with foil and place in oven @ 180c for 3 hours.

If you have a pressure cooker brown meat and vegetables, add stock, cover and cook for 2 hours.

Once meat is tender stir in arrowroot to thicken sauce.

 

For the Parsnip Puree

6 small Parsnips

1 Brown onion

1 clove garlic

6 Sprigs Thyme

250 ml Chicken Stock

Pepper to taste

 

Peel parsnips and slice thin

Slice onion fine and crush garlic

Remove heavy stems from thyme and chop fine.

Place all ingredients into a heavy based pot, cover, bring to the boil and simmer until parsnip is tender. Puree until smooth and add pepper to taste.

Let the Detox Begin..

Day 2: Time to buckle down and wipe the slate clean! 

Lamb Kebabs served on minted Cucumber and tomato Salad

 

1Kg Boned Lamb Shoulder cut into 2cm cubes

Marinate

50ml Olive Oil

Juice of 1 lemon

1.5 tsp Paprika

1 tsp Ground Cumin

1 tsp Ground Coriander

1 Red Chili chopped

Thread lamb onto BBQ skewers then marinate overnight

 

The Salad

1 Cucumber sliced thick

4 Tomato chopped rough

Zest and Juice of 1 Lemon

.5 cup of chopped fresh mint

Olive Oil to dress

Pepper to taste

 

BBQ Lamb and serve on salad, dress with lemon juice and oil.

Substitute lamb for Chicken or Prawn

 

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GRANITA!

Did you know you could make granita- a refreshing, frozen dessert... with JUST FRUIT?

Throw your fave summer sweeties into a food processor- try peach, plum, nectarine, berries... just to list a few- and pulse until smooth.  Place in freezer-safe dish and cover with foil.  Freeze 2 -3 hours, stirring every 30 minutes with a fork.

No need for sugar, or dairy... it's JUST fruit!  Enjoy!

Pesto

For those of you who LOVE Italian, and LOVE pesto, there's no reason to forgo it in order to keep paleo.

How?  Simply skip the parm and you won't miss a beat!

Combine the following in your mini-prep food processor:

2 cups fresh basil leaves, packed

1/4 cup extra virgin olive oil

1/4 cup cold pressed flaxseed oil

1/4 cup raw pine nuts

1/4 cup raw walnuts

4 medium sized garlic cloves, minced

Freshly ground black pepper to taste

Now comes the question, what do you eat it with?  Spaghetti (Spaghetti SQUASH, of course!), or with steamed kale, or on top of grilled salmon, or roast chicken... whatever you fancy

Day 27 -Thai Chicken and Prawn-

10ml Olive oil

1 Knob of ginger (Grated)

1 Clove of Garlic (Crushed)

1 Red Chilli (Seeds removed, sliced fine)

1 Chicken Breast (2cm Dice)

200g Raw Prawn Flesh (Deveined)

1 Red Capsicum (cut into small diamonds)

2 Tbsn Chicken Stock

2 Egg Whites

1 Punnet Enoki Mushroom (Just pulled apart)

4 Spring onions (Sliced on an angle)

Zest and Juice of 1 Lime

8 Macadamia Nuts (lightly crushed)

2 Sprigs of mint (Leaves Just ripped up)

Coriander to Garnish

 

Heat oil in a Wok on high, add ginger, chilli and garlic and cook quickly for 30 seconds. Add Chicken, cook until almost fully cooked but not quite, add Prawn and capsicum.

When the prawns are cooked the chicken should have finished cooking, add the stock bringing it to a simmer. Add in your egg whites, cook egg whites without stirring, just let them set into an omelette then break them up.

Finish by adding the remaining ingredients and garnish with a few coriander leaves

Day 26 -Mayonnaise-

 4 Egg Yolks

500ml Extra Virgin Olive Oil

50ml Lemon Juice

Cracked Black Pepper

 

Wisk egg yolks, slowly drizzle in oil 10ml at a time and whisk until combined.

Do Not add any more oil until the each 10ml is combined.

Once you have added 250ml of oil, whisk in 25ml of lemon juice.

Continue until all oil is combined then add the last 25ml of lemon juice.

Finish With cracked black pepper.

 

For Aioli add two cloves of crushed garlic.

For Perinaise add 100ml of Peri Peri Marinate

   

Day 25 -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.

Day 24 -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.

 

Day 23 -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.

 

Day 19 -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.

Day 18 -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

 

Day 16 -Spiced Lamb with Dried Fruits-

100ml Extra Virgin Olive Oil

1kg Boneless Lamb Shoulder (Diced 2cm Cubes)

1 Brown Onion (Chopped)

1 tea spoon Coriander Seeds

1 teaspoon Cumin Seeds

1 tea spoon Fennel Seeds

A Couple of Twists of Pepper Grinder

 

Brown Lamb in olive oil, once brown add onions and spice and cook for a further 3 minutes.

 

500ml Water

1 Cinnamon Quill

Zest of 1 Lemon

4 Pitted Dates

10 Dried Apricots

4 Prunes

2 Dried Pears (Cut inHalf)

100gm Raisins

 

Add Water, cinnamon, zest and dried fruit

Bring to simmer

Cover tightly, and simmer until lamb is tender. About 1 hour.

If it starts to look a bit dry, don’t be afraid to add a little more water.

Day 15 -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 tomato’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 

 

Day 12 -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: Don’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. 

 

Day 10 -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