Thai Spicy Pork Mince Salad recipe (Larb Moo)

Thai Spicy Pork Mince Salad recipe (Larb Moo)

    A healthy paleo twist on an old Thai favourite. Deliciously hot as well as quick & easy to cook! We strongly recommend cooking this recipe with lamb’s fry (or other liver if you prefer) as it’s a great way of adding all the healthy nutrients of liver into your diet in an easily palatable way!   Recipe: Makes 2 large or 3 smaller servings.   Ingredients: 500g pork mince ~200g lamb’s fry, cut into small pieces (optional, but recommended!) 100ml fresh squeezed lime juice 1/2 cup mint leaves, chopped 2 tsp dry chillies, roasted and ground* 2 tbsp cashews, roasted and ground 2 tbsp minced spring onion 2 tbsp minced shallots 2 tbsp fish sauce cabbage to line plates cucumber, tomatoes, etc (on the side to cool the hotness)   Instructions: Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. Mix 3/4 of the lime juice with the pork mince & lamb’s fry. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked – preferably crispy. Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well. Transfer onto cabbage leaves and enjoy!   * I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, you...
Chicken Salad with Bacon & Roast Pumpkin

Chicken Salad with Bacon & Roast Pumpkin

  What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!   Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat! This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well.   Paleo recipe: Ingredients: 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry. 2 cups of pumpkin, cubed 6-12 (or more) cloves garlic 2/3 cup walnuts (pecans would work well too!) 4 long rashers of bacon, grilled crispy and cut small 3 tomatoes, seeded and cubed 2 spring onion, sliced thin 2-3 cups salad mix 1 small red onion, sliced thin Olive oil Sweet paprika, black pepper and salt to season   Instructions: Heat oven to 180C. Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes...
Savoury egg muffins wrapped in bacon

Savoury egg muffins wrapped in bacon

  Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!   Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy!  ...
Paleo Turkey Wrap

Paleo Turkey Wrap

  This paleo turkey wrap is a delicious lunch that is quick and easy to make at home or in the office. Tip: if you’re making this in the office, slice your veggies ready, but pack them separately from the turkey and use a small container for your mayo. Throw your wrap together right before eating and it will be nice and crispy!   Ingredients: Makes 2 wraps – one serving Thin slices of roast turkey  Paleo mayo 1/2 avocado, sliced Small tomato, sliced 1/4 cucumber, sliced 1/4 red onion, sliced thin 4 baby cos leaves Salt & pepper to taste   Instructions: Arrange turkey slices on a cutting board so that they overlap and form a big enough surface for your wraps. Spread a healthy dose of paleo mayo on turkey. Layer on avocado, tomato, cucumber and red onion. Season with salt & pepper. Roll firmly and place between two leaves of cos lettuce. Serve immediately....
Paleo Beetroot Dip

Paleo Beetroot Dip

  Beetroot dip happens to be one of my favourite things in the world, but unfortunately all the ones available in delis and shops are full of nasties or bad oils you really don’t want to be eating. Here’s a paleo beetroot dip recipe that’s easy to make, tastes delicious and contains only healthy goodness! Alternative version: If you like your dips with a bit of heat, roast some fresh hot chilli and blend it with the beetroot! When preparing this recipe, it’s probably a good idea to use gloves, and handle the beetroot in the sink – as otherwise you’ll end up with a mighty mess!   Paleo Beetroot Dip Ingredients: 2 medium to large beetroots, scrubbed and cut into chunks 1/2 french shallot, peeled and quartered 1 cloves garlic, peeled and quartered 1/4 lemon, juiced 1/2 tsp Garam masala powder* 1 tsp paprika Salt & Pepper 1 tsp white wine 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: Pre-heat oven to 180C Place a piece of al foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot. 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. Peel shallot and garlic, cut into chunks and place on the beetroot. (If you want your dip to...
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