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...
Perfectly crispy sweet potato chips

Perfectly crispy sweet potato chips

  Want to master making perfectly crispy sweet potato chips every time? Easy! With this paleo recipe you’ll never eat soggy chips again! This recipe work with any kind of sweet potato – golden, orange or purple and you can tweak the seasoning to match what ever you are eating the chips with. (The chips in the picture above are made with the New Zealand purple skinned kumera with white flesh.)   Serving size: Serving-wise, I’d say one large sweet potato makes 2-3 servings, so for the usual format of 2 dinners + 2 lunches, we usually cook two large sweet potatoes.   Seasoning We tend to tweak the seasoning to match the rest of the food, but here’s two basic mixes we use a lot (quantities for 2 large sweet potato) Paprika: 1 tsp paprika 1/4 tsp cayenne 1/4 tsp white pepper 1/4 tsp black pepper 1/4 salt Garlic & Herb: 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp basil 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp salt   Instructions: Pre-heat oven to 180C. Peel and cut the sweet potato (or NZ kumera as in the pic) into thin and long strips. In a large bowl, toss them very thoroughly in olive oil (about 1-2 tbsp) and spices depending on your dish. Trick number one: lay the sweet potato out carefully so that you don’t have to keep turning them in the oven and risk mushing the uncooked chips! Lay the chips out on a roasting rack in a roasting dish, making sure they’re all in a single layer, separated from each other, with equal...
Kiwi Fruit Salsa Recipe

Kiwi Fruit Salsa Recipe

Looking for something a little bit more playful to accompany that beautiful fresh piece of fish you’re planning to cook for dinner? This Kiwi Fruit Salsa puts a fresh spin on your traditional salsa and is sure to impress any dinner guests as well! In the picture, the kiwi fruit salsa is served on a steamed snap pea bed with fresh barbecued self caught drummer fillet.     Ingredients: 3 tomatoes 1 kiwi fruit 1 red onion 1 tbsp capers 1-2 tbsp olive oil Fresh parsley to garnish Salt & pepper to season Instructions: Blanch  (immerse them in boiling water for about 15 seconds so that they become easy to peel) and peel tomatoes. Scoop out and discard all seeds, cut into small cubes. Try to keep the size consistent throughout all the ingredients (aim at capers sized pieces). Transfer into a bowl. Peel kiwi fruit and onion, cut into same sized cubes and add into the bowl. Add in capers, olive oil, chopped fresh parsley and season with salt & pepper. Mix thoroughly and serve on the side....
Recipe for Sautéed Brussels Sprouts, Leek & Bacon

Recipe for Sautéed Brussels Sprouts, Leek & Bacon

This is a side delicious enough to convert the toughest of Brussels sprouts doubter!     Ingredients: 2-6 cloves of garlic, sliced thin 1 Leek, sliced thin 12-18 Brussels sprouts, cored, separated into leaves and washed 3-4 long bacon rashers Clarified butter/ghee/animal fat/coconut oil to cook with Salt, black pepper and white pepper to taste   Instructions: Crisp bacon rashers in the oven or under the grill. While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!) Once bacon is done, slice it into thin slices and set aside. Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves. Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy. Serve immediately, for example as a side for a juicy steak....
Hot paleo Thai Fish Cakes

Hot paleo Thai Fish Cakes

  Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe!   Ingredients: 4  medium Bonito fillets, mashed 1 red onion, minced 1/2  medium eggplant, minced 2  carrots, julienned 2  zucchinis, julienned 1  bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour   Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...
Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...
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