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Showing posts from September, 2017

Thai Beef Salad

Slow roasting/ cooking any joint of meat is so time and energy consuming that it seems churlish not to cook plenty in one go to lower the cost per portion! This is what happened when I roasted a rather enormous joint of beef and the children declared with such exasperation, "Not beef again" that I knew it'd take a bit more pizazz to make this theoretically economical way of cooking actually work in practise!


This recipe works just as well for other leftover meats - I have done it with leftover turkey...


and baked salmon...
 and it tastes great regardless.


Thai Beef Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 2

Ingredients:
Salad:
approx 2 handfuls (1.5 - 2 cups) shredded or chopped cold roast beef (or substitute other cooked meat or a handful of roasted cashews for a meat-free alternative)
1/4 head of red cabbage (approx 3 cups) shredded (or use a mix of red and white cabbage)
1 bunch coriander, roughly chopped
3 radishes, finely sliced
1 carrot p…

Avocado Tuna with Ginger Lime 'Couscous' Salad

I love a good salad for lunch - mostly because I am lazy and salads are quick to make and require minimal washing up! This one is hugely versatile, super delicious and most importantly, super quick to whip up.

Matcha Moringa Roll with Carob Coconut Filling

Yes, the title is an alliterative mouthful but that's how I like to roll - ha ha - get it? I made this absolutely aeons ago but didn't get round to writing it up and somehow just forgot about it. 

It is super dense in texture (so don't expect a fluffy swiss roll feeling) and also rather fiddly to make but is really fun and definitely very healthy, being packed with all the green stuff - kale, spinach, matcha, moringa. Mostly I just make and eat the 'cake' bit - real life means patience and time don't often allow for the rolling and faffing!


Matcha Moringa Roll with Carob Coconut Filling
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 8 pieces
Ingredients:

Cake:
45g kale leaves, washed and dried
60g spinach, washed and dried
2 medium, ripe spotty bananas (weighing 170g when peeled)
1/2 cup + 1 tsp (75g) coconut flour, sifted
1 tbsp (5g) moringa leaf powder
1 tbsp (5g) matcha green tea powder
4 medium eggs
2 tbsp cinnamon
1 tsp vanilla ext…

Broccolini, Squash and Edamame Miso Salad

Broccolini is commonly known as Tenderstem Broccoli; a hybrid between regular broccoli and its more exotic cousin, kai-lan (aka Chinese broccoli). It is milder and sweeter than run-of-the-mill broccoli and is a good source of vitamin C.


As the stalks are so much thinner and the florets smaller and more delicate it is also quicker to cook - a brief steam or even blanch is adequate.

Roasting the squash brings out the natural sweetness of this antioxidant-rich, anti-inflammatory root vegetable. The roasting oil also aids the absorption of fat-soluble vitamin A.

It is no secret that the consumption of edamame beans and miso is not paleo - the argument against soy and its potentially distruptive effects on hormone balance abound on the internet, so I will spare the repetition. From personal experience I tolerate soy and choose to include it in moderation but understandably this will vary between individuals.

Edamame beans are a good source of plant protein, fibre, antioxidants, vitamins C …