Some Paleo Recipes

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.

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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!

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Recipes

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Carrot Birthday Cake
with Honey Buttercream Frosting

adapted from The Food Lovers Kitchen's recipe

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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

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Easy Coconut Date Balls

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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

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Red Palm & Garlic Marinade

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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

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Fresh Cucumber Salad

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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

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Pesto Dip

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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

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Tomato, Basil & Pesto Salad

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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
  

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Simple Green Salad

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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
  

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Curried Quail Egg

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Ingredients:

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

Method:

• Mash, chill, and serve
  

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Coleslaw

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Ingredients:

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

Method:

• Toss, chill, and serve
  

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Mini Quiches

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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
  

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Banana Bread

adapted from The Food Lovers Kitchen's recipe

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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

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Coconut Lemon Cake

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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

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