(from Paleomg.com)
Serves 2-3 (depending on how hungry to you are and how much you like them - Paleo Grandad really liked them, so this recipe served two)
- Preheat oven to 400 degrees
- Line two baking sheets with parchment paper.
- Cut lengthwise into "french fries"
- Line up on parchment covered baking sheet so they are not touching.
- Spray/brush with olive oil.
- Sprinkle with salt (I like fine pink Himalyan salt, so that is what I used. You can get a box of this at Save-On for $5.99), but any salt will work.
- Bake for 20 minutes, flip the fries and bake for another ten minutes.
- Cut florets into mini florets (so they look like little cheese curds).
- Spray/toss with olive oil.
- Spread on second parchment covered baking sheet.
- Sprinkle with salt and pepper.
- Bake for 20-30 minutes, depending on how small you made the 'curds'. It's a good idea to stir them half way through the cooking time.
6-8 strips of bacon cut into 1" pieces.
1 shallot, thinly sliced
1/8 tsp. dried thyme
pinch of freshly ground pepper
pinch of salt
1/2 cup full-fat coconut milk (remember, in Paleo, good fats are our friends)
1 Tbsp. almond butter
- Throw the bacon pieces into a large unheated cast iron frying pan and cook over medium heat until browned and crispy.
- Remove bacon pieces and drain on paper towels - leave about 2 Tbsp. of bacon fat in the pan.
- Add the sliced shallot and thyme and cook for about 2 minutes.
- Add the 1/2 of coconut milk and the salt and pepper.
- Lower heat, and simmer until thickened (if it gets too thick as mine did, just add a little chicken broth, water or more coconut milk - I used chicken broth).
- Add the bacon pieces back into the gravy mixture.
- Line the sweet potatoes up around a bowl, or pile them on a plate - whatever fits your mood.
- Pour some gravy over top or in the middle.
- Top with "curds".
- Good eh? After all, we are Canadian.
(original recipe from Salted Paleo)
Serves 5-6
2 Tbsp. coconut oil
1 medium head of cauliflower, washed, cut into chunks and "riced" in the food processor
1 small onion, diced
1 small apple, peeled and chopped
1 tsp curry powder
1/2 cup of water
1/4 cup unsweetened shredded coconut
1 small banana, peeled, quartered and chopped
1/4 cup raisins (optional) Salted Paleo used 2 Tbsp. honey not raisins
- Saute the onions, apples and curry powder in the coconut oil for about two minutes.
- Add the cauliflower rice and water. Cover and cook for about 15 minutes.
- Add the coconut and raisins if using. Heat for another 5 minutes.
- Add the chopped banana, stir through and serve.
Roasted Cauliflower (and Brussels sprouts!) with Caper Relish
(from 30 Day Guide to Paleo Cooking)
Serves 4 generously with the addition of the Brussels sprouts. Preheat the oven to 400 degrees.
Line a baking sheet with foil or parchment paper to make for easier clean-up.
1 head of cauliflower, broken into florets
10 Brussels sprouts cleaned and halved
1 Tbsp. fat (the recipe called for duck fat but I didn't have any - who does?) - so use bacon fat
salt and pepper to taste
- Place the cauliflower florets and the Brussels sprout halves with the bacon fat (or olive oil) in a 13" x 9" baking dish and toss.
- Roast for 35-40 minutes.
- About 10 minutes before the end of the cooking time, make the caper relish.
2 Tbsp. butter or ghee (I used ghee)
1 clove of garlic smashed (if garlic doesn't upset your stomach, you can chop it up before you add it)
1/4 cup of capers, drained
Juice of one lemon
Crushed black pepper to taste
- Melt the butter/ghee in a small saucepan over medium heat.
- Add the garlic for about a minute (after this I removed the smashed garlic - just had some garlic flavour)
- Add the capers, lemon juice and crushed black pepper.
- Simmer for a minute and then pour over cauliflower/Brussels sprouts mixture.
- Delicious!
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