This leek and potato soup is a satisfying dish. It manages to be smooth and creamy texture without the cream. To make this a paleo dish you could make it with sweet potatoes instead of potatoes.
Primal leek and potato soup
1 leek, chopped
3 medium potatoes, peeled and chopped
2 cups of chicken stock or bone broth
- In a large stock pot, heat the coconut oil on medium heat.
- Add the leeks and saute until soft, about 8-10 minutes.
- Add the chicken stock to the pot and bring to the boil. When the stock boils, add the potatoes and bring back to the boil. If needed add boiling water to cover the potatoes.
- Then reduce the heat to low, cover and simmer for 25-30 minutes, until potatoes are soft.
- Remove from the heat and blend until smooth with a hand mixer or blender.
- Divide among bowls and serve warm.
I love milkshakes, but dairy ones give me a bloated stomach, so this one is made on coconut milk. Chocolate and banana are a great combination and with few extra ingredients it’s a winner.
Paleo chocolate banana milkshake
1 cup coconut milk
1 banana, fresh or frozen
1 tsp cocoa or cocao powder
4 dates or 1 tsp honey
a pinch of cinnamon
- Combine all of the ingredients in a blender, and wiz to mix.
Citrus and coconut water are a refreshing combination on a hot day. You could add a pinch of sea salt and have these as a replacement for those hydrating ice blocks you get at the chemist, as coconut water replaces electrolytes in the body.
Ice block moulds can be found in $2 shops or kitchen shops, otherwise use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.
1 cup of coconut water
1 cup of freshly squeezed orange juice
- Combine coconut water and freshly squeezed orange juice in a jug. Pour mixture into ice block moulds.
- Place lid on moulds and place them in the freezer for a minimum of six hours.
Makes 4 ice blocks.
After five attempts at making sago, I have finally found the answer. It still looks like frog’s eggs, but it’s a light and refreshing dessert.
Sago is sometimes sold as ‘seed tapioca’. The one I used is made by McKenzie’s and they clarify the difference on the back of the packet:
A common alternative to Sago is Seed Tapioca. Sago and Tapioca are both starch extracts, sago from various southeast sago palms and tapioca is processed from the tubers of the cassava plant.
This explains my mixed results. Perhaps I should rename the recipe to Luscious Lemon Seed Tapioca? Naw, it doesn’t have the same ring to it.
You may like to try this recipe with limes instead. I like to eat lemon sago alone, but you can serve it with fresh or stewed fruit and cream or custard.
1/2 cup of sago
2 cups of water
1 lemon, juiced
2 Tbsp honey
2 Tbsp golden syrup
- Wash the sago and soak for an hour in some water.
- Rinse off the water. Add 2 cups of water to a saucepan and bring to the boil.
- When boiling, add the sago and stir until quite transparent (this can take 15-30minutes).
- Add the lemon juice, golden syrup and sugar.
- Pour into a bowl or mould and chill.
I’ve worked out that I’ve been cooking my rhubarb for way too long! I do like it mushy though. Isn’t this a vibrant red?
1 bunch of rhubarb
1/4 cup of water
4 Tbsp honey or sugar
1/2 lemon, juiced
- Cut the ends and leaves off of the rhubarb. Then cut the stalks into pieces about 3 cm long.
- Place the water, sugar (or honey) and lemon juice on to boil in a pot.
- When boiling, add the rhubarb.
- Cook gently with the lid on until tender, about 10 to 15 minutes.
- Allow to cool.
Note: SCD and GAPS safe if you use the honey.
This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.
1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract
- Soak the cashew nuts for at least 3 hours beforehand.
- Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
- Add all of the ingredients to a food processor and puree.
- Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.
Serve with fresh fruit.
Inspired by Mark Jensen’s Carrot, orange and blackcurrant salad in The Urban Cook. I’ve adapted his recipe and left out the red chilli and sherry vinegar, which he added although saying it was not in the traditional middle eastern version. I’ve also reduced the ingredients to serve one person. Mark recommends having the dish in Autumn when both oranges and carrots are in their peak.
1 Tbsp dried currants or raisins
1 carrot, peeled and grated
1 Tbsp olive oil
several fresh mint leaves, chopped
- Soak the dried currants or raisins in water to make them easier to digest.
- Cut the top and bottom off the orange, and then cut off the rest of the skin to ensure all of the white pith has been removed. Cut the orange into segments. Add any juice and the segments to serving bowl.
- Peel and grate the carrot and add to the bowl, along with the mint, drained currants and olive oil.
- Mix all the ingredients to together and season with salt and pepper.
This recipe took a couple of attempts to get right. The original recipe contained evaporated milk, which I’ve changed to almond milk. I also tried coconut milk but found it too over powering. I split the mix on my first attempt, so please make sure that the mixture is cool before you add the milk, otherwise you’ll get a layered effect. I’ve used strawberry jelly – but any flavour will work – try to look for a pack that has natural flavours and colours, otherwise make your own juicy jelly.
1 packet of jelly crystals (85g) – strawberry
1 cup hot water
1 cup almond milk, or alternative
1/2 cup cold water
- Dissolve the jelly crystals in the hot water. Stir well with a fork.
- When the mixture is cool (important!), stir in the almond milk and cold water.
- Place in the fridge to set for at least 2 hours or overnight.
Serve with fruit salad and grated chocolate.
The markets were quiet today – just how I like them. I was able to pay straight away (without queuing) and no bumping into dogs, prams and market trolleys. The ingredients for this salad are made from purchases from the same stall where the owners play music to their vegetables. I’m hoping this salsa makes me sing all afternoon.
1 cucumber, small
handful of tomatoes
3 capsicums, one of each colour
1 tbsp extra virgin olive oil
several leaves of fresh basil
a few strands of chives
- Peel the skin off the cucumber and dice. Dice the tomatoes and capsicum (red, orange and yellow). Add them to a serving bowl.
- Add the lime juice and extra virgin olive oil with the chopped herbs as a dressing. Mix together and serve.
We used up some left over chicken from Christmas and frozen stock to make this delicious lunch. The lemon grass, lime, coriander and ginger give the soup an Asian flavour.
leftover chicken, shredded
1 onion, sliced
1 garlic clove, minced (optional)
1 celery stick, chopped finely
1 bunch of coriander, chopped or pinch of dried herbs (optional)
2 fresh lemon grass stalks, white parts crushed
2 kaffir lime leaves, or juice of a lime
1 tbsp chopped ginger
2 cups of chicken stock
- Brown the onion, garlic and celery for several minutes in a big pot.
- Add the stock and additional hot water. Bring to the boil, and skim if required.
- Turn down the heat and add the rest of the ingredients to the pot, and simmer for half an hour.
- Remove the lime leaves and lemon grass before serving.
Serves 2-4 people.