Own Health: Naturopathy, Nutrition & Fitness
  • Naturopathy & Nutrition
  • Blog
  • Media
  • Client Resources

​

Some Paleo Recipes

7/8/2012

4 Comments

 
Picture
We've had an eventful few months recently - moving house; my husband's birthday; and myself being almost 33 weeks pregnant now - so on Saturday we hosted a BBQ at our new place to celebrate! We had a lovely time catching up with family and friends and eating delicious food, some of which I've included recipes for below.

A big thank you to all of our amazing friends and family for your company on this wonderful afternoon, as well as your ongoing support and generosity - you bring us more happiness than you can imagine!


Recipes


Carrot Birthday Cake
with Honey Buttercream Frosting

adapted from The Food Lovers Kitchen's recipe

Picture
Ingredients:
  • 5 carrots, peeled and shredded
  • 1 cup honey
  • 3/4 cup coconut flour
  • 2 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp celtic sea salt
  • 10 free-range eggs
  • 10 medjool dates, soaked in filtered water for a few hours
  • 1/2 cup melted butter
  • 1/2 cup melted virgin coconut oil

For the frosting:
  • 250g butter at room temperature
  • 3 tbsp honey
  • 1 tbsp cinnamon

Method:
  1. In a food processor, using the grating blade, shred carrots
  2. Place carrots in a bowl
  3. Pour honey over carrots and let marinate in the fridge for an hour
  4. Preheat oven to 160°C
  5. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda
  6. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and dates
  7. Add dry ingredients to wet and blend
  8. Remove carrots from the fridge, and drain the excess honey from the carrots
  9. Stir grated carrots into cake batter
  10. Grease cake pan with coconut oil
  11. Pour batter into pan
  12. Bake for 35 minutes
  13. Test center with a tooth pick—if the tooth pick comes out clean, then the cakes are done
  14. Remove cakes from oven and cool
  15. Blend frosting ingredients together until smooth
  16. Frost the cake, chill, slice, and serve


Picture

Easy Coconut Date Balls


Picture
Ingredients:
  • 1 pack of dates
  • approx. 1/2 cup dessicated coconut
  • 1 tbsp honey


Method:
  • Soak the dates in filtered water for a few hours
  • Blend the dates and the honey in a food processor or with a hand-held mixer
  • Roll the mixture into small balls
  • Roll the balls in the coconut
  • Leave in the fridge to set


Red Palm & Garlic Marinade


Picture
Ingredients:
  • 2 cups red palm oil
  • 4-5 cloves of garlic, chopped finely
  • 3 tbsp cumin
  • 3 tbsp smoked paprika
  • 3 tbsp garlic powder
  • fresh lemon or lime juice (to serve)

Method:
  • Warm the red palm oil just enough to turn to liquid
  • Add the fresh garlic and spices and mix
  • Pour over meat of choice (we used chicken drumsticks)
  • Marinate in fridge overnight
  • After the meat has been cooked, squeeze fresh lemon or lime juice over it before serving


Picture

Fresh Cucumber Salad


Picture
Ingredients:
  • cucumbers, peeled and chopped into 1cm-thick slices
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • Stainless steel vegetable cutters

Method:
  • Use the stainless steel vegetable cutters to cut out shapes from the cucumber slices
  • Drizzle in sesame oil and sesame seeds and toss




Pesto Dip


Picture
Ingredients:
  • 1 cup paleo mayonnaise
  • 1 bunch fresh basil
  • approx 1/2 cup extra virgin olive oil
  • 1 small pack of ground pine nuts
  • 2 small cloves of garlic, chopped
  • celtic sea salt

Method:
  • Blend the paleo mayo, basil leaves, garlic, salt and EVOO in a food processor or blender
  • Stir pine nuts through the mix
  • Chill in fridge before serving with vegetable sticks




Tomato, Basil & Pesto Salad


Picture
Ingredients:
  • fresh tomatoes, quatered
  • 1 tub cherry tomatoes, halved
  • small bunch of fresh basil
  • 1 cup of pesto dip (see above recipe)
  • celtic sea salt to taste


Simple Green Salad


Picture
Ingredients:
  • fresh salad greens, chopped
  • 1 red onion, sliced finely

For the dressing:
  • extra virgin olive oil
  • juice of one lemon
  • celtic sea salt
  • dried thyme
  • dried oregano




Curried Quail Egg


Picture
Ingredients:
  • hard-boiled quail (or chicken) eggs
  • curry powder
  • celtic sea salt

Method:
  • Mash, chill, and serve




Coleslaw


Picture
Ingredients:
  • carrots, peeled and grated
  • red cabbage, shredded
  • white cabbage, shredded
  • lots of paleo mayonnaise

Method:
  • Toss, chill, and serve



Mini Quiches


Picture
Makes approx. 12

Ingredients:
  • a dozen free-range eggs
  • 50g melted unsalted butter (and a bit extra for lining the muffin tray)
  • chopped/shredded vegetables and herbs of choice
    (I used different combinations of carrot, zucchini, brown onion, red onion, spring onion, red capsicum and tomato)
  • celtic sea salt

Method:
  • Preheat oven to 180°C
  • Combine and stir all ingredients in a bowl
  • Grease the muffin tray with butter
  • Pour mixture into tray
  • Bake for approximately 30-45 minutes, or until the tops of the quiches are golden-brown
  • Serve either warm or chilled


Banana Bread

adapted from The Food Lovers Kitchen's recipe

Picture
Ingredients:
  • 1/2 cup coconut flour
  • 4-5 bananas
  • 1/2 tbsp honey
  • 1/2 tsp celtic sea salt
  • 1/4 cup virgin coconut oil
  • 1/4 tsp baking soda
  • 4 medjool dates, soaked in filtered water for a few hours
  • 6 free-range eggs

Method:
  1. Preheat oven to 175°C
  2. In a large mixing bowl, combine sifted coconut flour, salt, and baking soda
  3. In a separate mixing bowl, blend eggs, dates, honey, and banana with a hand mixer
  4. Pour wet ingredients into dry, and continue to blend.
  5. Melt coconut oil, add to batter and blend
  6. Lightly grease loaf pans with some coconut oil, and add batter, allowing some room for the bread to rise
  7. Bake at 175°C for 30 minutes
  8. Let cool, slice and serve


Coconut Lemon Cake


Picture
Ingredients:
  • 1 cup virgin coconut oil
  • 1 cup honey
  • 1 tsp grated lemon rind
  • juice of 1 lemon
  • 1 cup shredded coconut
  • 1 tsp baking soda
  • 1 tsp celtic sea salt
  • 10 free-range eggs
  • 3/4 cup coconut flour

Method:
  1. Preheat oven to 160°C
  2. In a small bowl, add sifted coconut flour, salt, and baking soda
  3. In a large bowl or kitchen mixer, combine eggs, honey, lemon juice, lemon rind and melted coconut oil
  4. Add dry ingredients to wet and continue blend
  5. Once batter is blended and smooth, stir in shredded coconut
  6. Grease cake pan with coconut oil
  7. Pour batter into pans
  8. Bake for 35 minutes
  9. Test center of cake with a toothpick
  10. If the toothpick comes out clean, then the cakes are done
  11. Remove cakes from oven and cool, slice, and serve


Picture
Picture

4 Comments
Dorothy Mowat
6/8/2012 09:57:32 am

Fantastic web site Mikaela! Love all the recipes too. Even though we'd love to have been there to sample all of these, it's great that you've put the recipes on for us to try. They are all very inspiring!

Reply
Karen Felstead
6/8/2012 11:56:29 am

A great website that I enjoy visiting each time I know there is a new blog. I was lucky enough to sample many of the dishes on Saturday and everything was delicious. The Carrot cake was particularly spectacular. Thank you for a wonderful evening.

Reply
MyPaleoDiet link
27/9/2012 12:25:08 pm

Thanks for this recipe!

Really looks yummy!

More power!

- Brian

Reply
MANDY link
1/2/2016 05:02:19 am

I LOVEEEE the coconut flour recipes! Your posts are great!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Formerly known as Paleo Pregnancy & Parenting,
    ​Mikaela's personal blog explores topics relating to ancestral-based nutrition, pregnancy, undisturbed birth, and natural parenting.

    Archives

    April 2018
    March 2017
    January 2017
    November 2015
    October 2012
    August 2012
    May 2012
    April 2012
    March 2012



    Categories

    All
    Acne
    ADHD
    AIP
    Allergies
    Alopecia
    Anxiety
    Asthma
    Autism
    Autoimmunity
    Bed Wetting
    Behaviour
    Birth
    Bloating
    Brain Fog
    Breastfeeding
    Cancer
    Chronic Fatigue
    Coeliac
    Colic
    Constipation
    Contraception
    Crohn's
    Cystic Fibrosis
    Dementia
    Depression
    Diabetes
    Diarrhoea
    Ear Infections
    Elimination Communication
    Endometriosis
    Epilepsy
    Female Hormones
    Fertility
    Fibromyalgia
    FODMAPs
    Gallbladder
    Gestational Diabetes
    Gluten
    Grave's
    Guillian Barre
    Guillian-barre
    Hashimoto's
    Headache
    Heart
    Hormonal Balance
    Hormones
    IBS
    Infertility
    Inflammation
    Insulin Resistance
    Intestinal Permeability
    Lactose Intolerance
    Leaky Gut
    Learning Disorders
    Liver
    Lupus
    Medication
    Migraine
    Miscarriage
    Multiple Sclerosis
    Natural Alternatives
    Naturopathic Advice
    Nausea
    Non-alcoholic Fatty Liver Disease
    Nutrients
    Nutrition
    Obesity
    Osteoporosis
    Paleo
    Parenting
    PCOS
    Periods
    PoTS
    Psoriasis
    Recipes
    Reflux
    Restless Leg
    Rheumatoid Arthritis
    Schizophrenia
    Sjogren's
    Skin
    Sleeping
    Tantrums
    The Pill
    Ulcerative Colitis
    Vitiligo
    Weight Loss
    Wheat
    Zonulin

Picture
Client Policies | Privacy Policy | Terms & Conditions | Code of Conduct

© Own Health, 2020. All rights reserved.
  • Naturopathy & Nutrition
  • Blog
  • Media
  • Client Resources