Monday, September 28, 2009

Mongolian Pork Stew


2 Tbsp Lemon Juice
1/2 tsp Olive Oil
2 tsp Paprika
1 tsp Turmeric
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Pepper
1/4 tsp Ginger


1 1/2 lb Pork (cut into cubes)
1 Cup diced Butternut Squash
14 Oz Chicken Stock
1 Cup Diced Carrots
1 Cup Chick Peas (Leave out for full-on Paleo)
1/2 Cup Chopped Onions
1/2 Cup Canned Diced Tomatoes
1 Tbsp Tomato Paste
2 tsp Garlic
1/2 tsp Hot Sauce
Punch of Cinnamon & Allspice

Marinate pork for 30 minutes-4 hours (really, the longer the better).

Heat 2 tsp oil in a pan, add the pork & fry until starting to brown. Transfer to a plate for later.

Add all the remaining ingredients to the pan.

Bring to the boil, and then reduce heat & simmer until vegetables are tender (this will be around 20-30 minutes).

Return the pork that you set aside earlier to the pan, and allow the meat to heat through (this will take somewhere around 5 minutes).


A favorite! This is so simple, and is a really tasty stew that everyone can enjoy.


You can mix up the hot sauce if you want something with a bigger kick, but as is will give you a warm (in every sense) stew that is bursting with flavor!

Thursday, September 10, 2009

Paleo Carrot & Coriander Soup

2 lbs carrot
1 sprig coriander
1 large onion
1/4 cup coriander
1 dash seasoning
40 fl oz vegetable stock

Stir fry the onion in low fat cooking spray for 5 minutes. Add the sliced carrots, vegetable stock and seasoning (salt and pepper) to taste.

Simmer for 15 minutes until the carrots are tender. Add the chopped coriander.
Liquidize and serve.


Remarkable how something so simple can yield such delicious results! A definite winner for both the simple cook and the soup enthusiast.


You can add ham (or bacon) for a little twist. Also, Olive Oil works fine if you don't have a low fat spray. Adding a clove or two (to taste) of garlic with the onions rounds off the flavour nicely,

Saturday, August 22, 2009

Paleo Figs and Ham

2 tablespoons Orange Juice
6 small to medium Figs
6 long slices of Prosciutto (trimmed of excess fat)
24 sage leaves
Slice figs lengthways into quarters. Sit a sage leaf on top of each fig quarter.

Slice each piece of ham into 4, wrap a piece of prosciutto ham around each quarter with the ends tucked underneath.

Arrange on to a baking tray, sage leaf side up and brush with orange juice.

Move grill (broiler) tray to lowest position, preheat grill to hot. Grill (broil) for 1- 1 1/2 minutes or until proscuitto is starting to get crispy.

Serve hot or room temperature.


This is delicious fresh starter, incredibly easy to make but looks very impressive! A great start to a meal or as a snack.


Use parma or serrano ham in place of the prosciutto if you have trouble locating it (or simply prefer it).

Wednesday, August 19, 2009

Paleo Hummus (for the purest)

2 Courgettes
3/4 cup (180 millilitres) of Tahini
1/2 cup (120 millilitres) of Lemon Juice
4 Cloves of Garlic
1/4 cup (60 millilitres) of Olive Oil
2 1/2 tsp of Sea Salt
1/2 tbsp of Ground Cumin
Peel and cut the courgettes into small cubes. Add all the ingredients to a food processor and blend until smooth (or at least, hummus consistency).


We love hummus! The alternative to this uses cashews and isn't everyones ideal (there's a large movement that says cashews are NOT allowed on the Paleo diet). This is a wonderful solution, it tastes great and is very versatile, so you can add any additional flavours you like.


Sprinkle some Paprika and drizzle a little Olive Oil on top for a lovely authentic feel to your hummus. Just...stay away from the toasted Pitta Bread!

Tuesday, August 18, 2009

Paleo Hummus

5 garlic cloves (peeled and crushed)
1 tbsp olive oil
juice of 1 lemon
salt and freshly ground pepper
30g cashew nuts
Blend the garlic, oil, lemon juice, seasoning and cashew nuts in a food processor until combined and smooth, adding extra oil if necessary.


A fantastic alternative to chickpea, a very authentic taste and really simple to make.


Ease back on the garlic if you're not such a fan, it can really be overpowering.

Paleo Mushroom Soup

1 Medium Onion
1 Clove of Garlic
1 lb Mushrooms
2 Cubes of Vegetable Stock
1 tbsp Olive Oil
Soften the garlic and onion in the oil. Cut up the mushrooms and add to the pan, cook until they start to soften; add stock and simmer for 10 mins.

Blend until all big lumps are gone (will still have a slightly textured feel to it).


A lovely thick mushroom soup that be tailored to your taste by experimenting with different mushroom types.


Add some more stock (or water if the stock taste is too over powering) if your soup blends up too thick.

Paleo Pancakes

2 Eggs
1/2 cup (120 millilitres) Coconut Milk
1/2 cup (120 millilitres) Ground Almonds
Makes 5 pancakes
Whisk together and cook as normal


A great substitute for those that enjoy the Crêpe style pancake, coconut milk has a very creamy taste and the almonds work well to give this pancake a lovely sweet taste either on their own or with an accompliment.


Slice some bananas, lightly mash and a small amount of set honey. Roll the pancake into a roll wrap.