Paleo

Paleo Naan Bread-Linseeds and Coconut Flour

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chapati

Ingredients;

  • 2.5 Tablespoons of ground linseeds (flaxseeds)
  • 2 eggs
  • 1/2 cup plain Greek yogurt or thick coconut milk
  • 1.5 tablespoons olive oil
  • 1/4 cup coconut flour
  • 1/2 cup arrowroot powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon apple cider vinegar
  • Coconut oil or ghee for cooking

Directions;

  1. Mix all ingredients in a food processor until combined well. It won’t be quite a dough consistency but it’s also not going to be quite as runny as pancake batter.
  2. Melt 1 tablespoon or so, of ghee or coconut oil in a frypan over medium high heat.
  3. Drop about two to three large tablespoons of batter into the hot pan.
  4. Wet your finger with water and tap down the batter to help spread it into a circle shape.
  5. Cook about 2 minutes per side or until golden

Notes;

This makes about 4 fairly large Naan Breads.

Paleo Naan Bread-Almond & Arrowroot flour

Posted on Updated on

naan-bread

Ingredients;

  • 1/2 cup almond flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/4  cup full fat coconut milk
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 & 1/2 tablespoons water
  • 1/4 tbsp apple cider vinegar
  • 3/4 tbsp ghee, melted
  • 1/2 tbsp parsley and crushed garlic (optional)

Directions;

  1. Place the almond flour, arrowroot or tapioca flour, baking soda and pinch of salt in a bowl.
  2. Add the coconut milk, water and apple cider vinegar.
  3. Mix to combine.
  4. Heat a small frying pan over medium heat.
  5. Brush with 1/4 of the melted ghee.
  6. Pour in 1/4 cup of batter and swirl around slightly.
  7. Cook for 3 minutes per side or until golden and crisp.
  8. Repeat with the remaining mixture.

Optional;

  1. Brush with remaining melted ghee, sprinkle with chopped parsley and garlic and serve.

Serves 2

Chicken Broth Low Allergy, Low Salicylate and Low Amines

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clear-broth

Ingredients;

  • 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
  • 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
  • 1-2 carrot, quartered (if salicylate intolerant, use swede)
  • 3 sticks of celery
  • Several sprigs of fresh thyme (omit if salicylate intolerant)
  • A bunch of parsley
  • A generous pinch of celtic, rock, Himalayan or sea salt
  • 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Directions;

  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
  • Bring to the boil.
  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
  • When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
  • Cook for 2-4 hours.
  • Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
  • After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
  • The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.

Home-Made Dill Mayonnaise, Low Allergy, Paleo Friendly and Low Histamine

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mayonnaise

Ingredients;

  • 1 egg yolk
  • 1 tablespoon lemon juice (from 1/2 a lemon) or apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 medium clove garlic, minced
  • Fresh dill (omit for regular mayo)
  • 1 cup olive oil or for those with sensitivities use rice-bran oil
  • Salt to taste

Directions;

  1. Place egg yolk, lemon juice, and mustard in the bottom of container or jar that just fits the head of your stick blender. It is important that the egg/lemon juice mixture reaches the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.
  2. Add garlic and dill if using. Pour oil on top and allow to settle for 15 seconds. Place head of stick blender at the bottom of the container or jar and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly lift the head of the stick blender until all the oil has emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

 

 

 

Image courtesy of Apolonia at FreeDigitalPhotos.net

Banana Beetroot Brownies

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Beetroot, Banana Brownie
Ingredients:

  • 3 large or 4 small beetroots, peeled and boiled until tender
  • 2 bananas
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened cacao or carob powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tbsp. raw cacao nibs or 75% dark chocolate, chopped (optional)
  • 1 tbsp. chopped walnuts (optional)
  • 3 tbsp maple syrup or honey (optional)

Icing:

  • 60ml melted coconut oil
  • 2 tbsp beetroot juice (made from cooked beetroot)
  • A handful of fresh rose petals (pesticide free) to garnish
Directions:
  1. Blend the beetroot in a food processor into a paste.
  2. Squeeze the paste through a sieve and collect 2 tbsp of your beetroot juice to set aside for the icing (you may have to add 1 tbsp water to this). Keep the paste in a bowl.
  3. Combine all ingredients in a food processor, and blend until smooth.
  4. Stir in the cacao nibs, dark chocolate bits, or nuts if desired
  5. Pour into a well-greased pan about 20cm x 20cm
  6. Bake at 180C for about 40 minutes.

To make the icing:

  1. Mix the melted coconut oil and beetroot juice together.
  2. Roughly drizzle half of it onto the brownies.
  3. Sprinkle with rose petals.
  4. Drizzle over the rest of the icing.

Avocado, Banana, Chocolate Biscuits! Paleo Friendly

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Chocolate biscuits

Ingredients:

  • 1 cup very ripe avocado flesh;
  • 1 banana;
  • 1 egg;
  • ½ cup raw cacao powder;
  • 2 tbsp. raw honey or maple syrup (optional)
  • Raw cacao nibs or dark chocolate chunks, (if cacao is unavailable) to taste;
  • ½ tsp. baking soda

Method:

  1. Preheat your oven to 180 C
  2. Combine the banana, avocado, and honey in a bowl.
  3. Mix everything  until smooth using a hand mixer or a food processor.
  4. Add in the egg, baking soda, and cacao powder, and continue mixing until everything is well blended.
  5. Stir in the raw cacao nibs or dark chocolate chunks, if using.
  6. Drop spoonfuls of biscuit mix on a baking tray lined with baking paper. The dough will be very soft.
  7. Bake for 8 to 10 minutes or until the cookies are warm and firm.

Cauliflower “white” sauce, gluten free, GAPS & Paleo friendly

Posted on Updated on

Cauliflower

Ingredients:

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste). You can use any kind of milk including almond, rice or oat milk.
Directions:
  1. Saute the minced garlic with the butter in a large frypan over a low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
Adding olive oil can help keep the sauce really smooth and adds a delicious flavour. Adding grated Parmesan or other hard cheeses such as tasty or goat’s or sheeps milk cheese is also yum!
pasta carbonara
Image courtesy of James Barker at FreeDigitalPhotos.net
Image courtesy of tiramisustudio at FreeDigitalPhotos.net

Cauliflower Cheesey Bread; GAPS & Paleo friendly

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cauliflower cheesey bread

    • 1 head cauliflower, riced
    • 1/2 cup shredded Mozzarella or a hard Goat’s or Sheep’s milk cheese
    • 1/2 cup shaved Parmesan cheese
    • 1 large egg
    • 1/2 tablespoon freshly minced garlic
    • 1/2 tablespoon freshly chopped basil
    • 1/2 tablespoon freshly chopped Italian flat-leaf parsley
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3/4 cup shredded Mozzarella Cheese (or grated Goat’s or Sheep’s milk cheese)

Directions:

  1. Preheat oven to 220C
  2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Grate or process in a blender to resemble rice. Alternatively, grate cauliflower or process cauliflower and cook as cauliflower rice. See recipe here;  https://equilibriumnaturalhealth.com/2017/04/04/cauliflower-rice-paleo-g-f-low-carb/
  3. One large head should produce approximately 3 cups of riced cauliflower.

To Make the Bread:

  1. Place baking paper over a baking tray or pizza stone
  2. Wring out as much water from the cauliflower rice as possible
  3. In a medium bowl, stir together the cauliflower, Parmesan, Mozzarella (or Goats or Sheep’s milk cheese) and egg. Add basil, parsley, oregano, crushed garlic and salt & pepper and mix together to combine.
  4. Transfer to the baking tray or pizza stone, and using your hands, pat out into a large rectangle
  5. Bake at 220C  for 15 minutes, or until the cheese has melted and turned golden.
    Remove from oven.
  6. Slice and serve!

Beetroot Dip Paleo and GAPS friendly

Posted on Updated on

 

Beetroot

Beetroot Dip

  • 2 medium to large beetroots, scrubbed and cut into chunks
  •  1 small onion
  • cloves garlic, peeled and quartered
  • 1/4 lemon, juiced
  • 1/2 tsp Garam masala powder* (optional)
  • 1 tsp paprika
  • Salt & Pepper
  • 1 tsp apple cider vinegar
  • Olive oil
  • (1/2 hot chilli, halved long ways)
  • Foil

 

(* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cinnamon & 1/8 teaspoon paprika)

 

Instructions:

  1. Pre-heat oven to 180C
  2. Place a piece of foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot.
  3. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil.
  4. Peel onion and garlic, cut into chunks and place on the beetroot. (If you want your dip to have a bit of heat to it, cut a hot chilli in half long ways and add in.)
  5. Season with salt & pepper, drizzle with olive oil and squeeze on a bit of lemon juice.
  6. Wrap the foil carefully into a long parcel, place parcel in a roasting dish and roast until done (roughly 90 mins, check with a fork).
  7. When the beetroot is roasted soft, blend the ingredients until smooth. (I used a wand mixer, but blender would work just as well.)
  8. Add in olive oil, vinegar, lemon juice, garam masala, paprika and blend together.
  9. Season with salt & pepper and adjust spices until right.
  10. Refrigerate overnight and serve cold!

Image courtesy of Simon Howden at FreeDigitalPhotos.net