1 can coconut cream, stored in the fridge overnight
an equal amount of almond milk.
1 heaping tablespoon unsweetened cocoa
1 Tablespoon maple syrup
dash of vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Directions
Mix the coconut and almond milks in a blender until smooth. Add the remaining ingredients and blend again.
Preparation : 8 minutes
Cooking : 10 minutes
Ingredients
4 eggs
1 tablespoon of lemon juice
1 tablespoon of prepared mustard like Dijon
1 tablespoon natural yoghurt
4 sardine fillets
Chopped parsley
Powdered paprika
Hard boil the eggs for 10 minutes in boiling water. Place in cold water to cool them, then peel the shells and slice them in half lengthwise. They are easier to slice if you run the knife under cold water before each slice. Remove the yolks. Purée the sardines with the lemon juice, yoghurt and mustard. I used a wand blender and Greek Yogurt.
Work the egg yolks into the mixture and season to taste. I used a whisk to break up the egg yolks. Either I was heavy-handed with measuring the yoghurt and mustard, or the proportions for the recipe aren’t right. If the consistency of the filling is too soft, add another cooked egg yolk.
Add the chopped parsley to the stuffing mixture. Stuff the eggs with the mixture and sprinkle with paprika. Refrigerate until serving. My teenage son saw the plate and said, Oh! Can I have some? That’s the sound of a success.
These are to inspire you. They’re easy to assemble and taste good.
Boil the asparagus until it’s just barely tender. I usually cook them in a frying pan in a single layer, just covered with water. Stare at them so you don’t over cook them. They are Done when bright green. Test them by piercing the stalks with a fork.
Saute the ham in a skillet to take the chill off the meat and bring up the flavour.
Spread some mustard on each slice. Put one or two asparagus stalks on the slice and roll.
Serves 4.
Ingredients
200 grams of smoked salmon
2 cubes chicken stock
200 grams of shelled prawns
A few sprigs of chives
Salt and pepper
Crumble the stock cubes into a saucepan containing 1 litre of water and bring to the boil. Cut the salmon into thin strips. Chop the chives and decorate the prawns with them. Divide the hot stock into the soup bowls. Add the sliced ingredients and pepper. Sprinkle with chopped chives and serve immediately.
4 veal chops
2 tablespoons of whole grain mustard
4 basil leaves
1 tablespoon of thick crème fraîche
Cook 4 veal chops in a non-stick pan. Season with salt and pepper. Deglaze with the mustard and a couple T of water. Simmer the chops for 2 minutes. Add 4 basil leaves and the crème fraîche.
(pure paleo? omit the crème fraîche, substitute some organic Japanese kuzu, which is a root vegetable that serves as a starch thickener).
250g fillet of Salmon – skin & bones removed
250g fresh Tuna steak
2 Shallots
½ Red Onion
1 tsp Cayenne Pepper
1 tbsp Whole Grain Mustard
1 tbsp fresh Parsley
1 small bunch of fresh Coriander
1 tbsp fresh Mint leaves
Salt & pepper
In a blender, mix the onions, shallots & fresh herbs. Blend until the onions are chopped.
Add the fish fillets and continue to blend until the meat dissolves. Add the black & Cayenne peppers, mix.
Transfer mixture to a bowl. Stir in the mustard. Season to taste with a little salt to taste.
Serve immediately.
Preparation : 5 minutes
Cooking : 15 minutes
Ingredients
2 leek whites
1 fillet of salmon (150 gr)
Juice of 1 lemon
Salt and pepper
Prepare a bed of steamed leek whites on parchment paper. Place the fillet of salmon on top, sprinkled with the juice of 1 lemon. Season with salt and pepper.
Close the parcel and bake on medium heat for 15 minutes.
2 chicken legs
4 generous tomatoes
Mustard
Provençal herbs
Salt and pepper
Brush the chicken legs with mustard and place on an oven-proof dish. Sprinkle with Provençal herbs. Put the tomatoes, whole, in the same dish. Bake in the oven on gas mark 8 for 30 minutes.
pure paleo 30 