Vegetable Stock

Vegetable Stock

A vegetable stock is not only the most nutritious way to use your left over vegetables, but it is the most cost-effective and also the most delicious way! 

All of us at some point, whether we try our hardest or not, get to the end of the week and find some sad looking veges in the back of the fridge. Not exactly appetizing when looked at, but we feel regret for throwing them out, what a waste of food and money right? Well, with this recipe, it's as easy as throwing them all in a pot with some water!

Although the stock is jam packed full of nutrition already, one of the best ways to use this stock is to use it in another soup. An already healthy food source, SUPER-CHARGED!!

I would suggest that at home, you just use the scraps of your vegetables from throughout the week. Keep them in a zip-lock bag in the fridge, use things like carrot peelings and ends, onions (including the skin), celery etc. If you haven't got all these and just want to make one from scratch, here is a recipe that you can also use as a guideline when making a vege stock.​

​Ingredients:

  • ​4 Brown Onions
  • 4 Carrots
  • 4 Celery Stalks
  • 1 Garlic Bulb
  • Bunch of Fresh Parsley
  • 1 Lemon
  • 2 Bay Leaves
  • 12 Peppercorns

Method:

Simply add these ingredients into a large pot, wash but leave the skin on. Cover with water and simmer on a low heat for about 1 hour. Strain liquid and discard vegetables. Pour your liquid stock into jars, bags, ice cube trays, or whatever you find most useful. Will keep fine in the fridge for 1-2 weeks, so freeze if not using before that. ​

Banana Cinnamon Smoothie

Banana Cinnamon Smoothie

I'm sure most people love smoothies, and i'm sure most people love banana and cinnamon. It is a match made in Heaven. So here is a paleo recipe that is AMAZING for breakfast, this one really gets you in a good mood!

Ingredients:

  • 1 Banana
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • ¼ Cup Almonds, Cashews orWalnuts
  • 1 Cup Almond or Coconut Milk
  • ½ Cup Water

Method:

Add everything to a high powered blender and serve as it is. Add a light sprinkle of cinnamon to the top if you reeeeally love cinnamon like me!

Sweet Chilli Sauce

Chilli Sauce

Sweet chilli sauce is a huge favorite of mine. unfortunately, most store bought sauces are jam packed with artificial sugars. Now we can have some sugar, but when its more than 50% of the product, and it's processed white sugar, it's a no no for paleo living. So I have here, a paleo chilli sauce recipe using only a bit of honey, so that you don't have to miss out! Try this with some grilled prawns and your taste buds will explode!

Ingredients:

  • ¼ Cup Apple Cider Vinegar
  • 1 Grated Garlic Clove
  • 1 Teaspoon Grated Ginger
  • 2 Tablespoons Honey
  • 1 Fresh Red Chilli
  • 1 Teaspoon Tapioca Flour
  • ¼ Teaspoon Salt and Pepper

Method:

Finely grate the ginger and garlic, then finely dice the chilli, remove seeds if you don’t want it too hot. Add these with the rest of the ingredients to a pot and bring to the boil while mixing, making sure the tapioca flour has combined. Simmer for 2-3 minutes or until desired thickness.

Butter Chicken

Butter Chicken

Not only is butter chicken the most popular curry around the world, it can be made paleo with absolute ease. So i've got this recipe for you here so you too, can make this delight in your own home. Not only does this bring some people out of their comfort zones by making a curry from scratch, but it REALLY impresses the family or friends when you can show them what you've done all by yourself. 

Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 Large Brown Onion
  • 1 Tablespoon Chopped Garlic
  • 1 Tablespoon Paprika
  • 1 Tablespoon Garam Masala
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Salt and Pepper
  • 1 Tin Chopped Tomatoes (400g)
  • 1/2 Cup Coconut Cream
  • Coriander (Cilantro) *Optional Garnish*
  • 500g (1lb) Chicken Breast or Boneless Thighs

Method:

  1. Heat oil and finely diced onion in a pan on a low heat. Simmer the onions for at least 10 minutes or until they start to crisp and brown.
  2. Add in the garlic, paprika, garam masala and salt and pepper and stir for 2 minutes.
  3. Add the tomatoes and simmer for another 2 minutes then add coconut cream and  blend either using a stick blender, or pour it all into a standing blender (Be careful as steam can make a lid pop off during blending). ​
  4. Bring the sauce back to a medium-low simmer and add the diced chicken. Cook for about 12 minutes or until no pink is found in the chicken. 

Serving suggestions are a sprinkle of freshly chopped coriander and served on a bed of steamed or boiled cauliflower rice.