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.