A quick and healthy weekday recipe in between all the gourmet! This is a paleo version of hummus. Traditional hummus is made of chickpeas and falls outside of the paleo lifestyle. I came up with the idea to change them for aubergines. Even though we don't eat strictly paleo anymore we still make this aubergine hummus from time to time.
2 medium sized aubergines
1,5 dl (1/2 cup) of almonds or walnuts
4 tbsp olive oil
4 tbsp neutral oil
1 garlic clove
a squeeze of lemon
Heat a frying pan with olive oil, cut the aubergines and fry them in low temp until they are totally transparent and soggy. Add some salt and let them cool down. In a blender or processor, add nuts and neutral oil and mix until it is a uniform paste (also known as nut butter). Add the aubergines to the mix and a squeeze of a lemon. Add more salt if needed. Mix until smooth.
Enjoy with carrots, celery, or even on a sandwich.
Restaurant Manager Ola Larsson welcomes us in the door. It's a Saturday night and we booked a table just thirty minutes ago. Brasserie Paleo is half empty on this cold, dark January evening. Ola asks if we want something to drink before we eat and points towards the bar. "A glass of wine or perhaps a cocktail?" You had us at cocktail...
The bartender this evening is Australian Pete Shaw. We order the "Paleo Garden" and "Key Lime Pie," simply because they sound wonderful, in addition to some bar snack. Pete tells us about the drinks and his passion for mixology. Later on Ola stops by the bar to explain the restaurant concept. Personally, he tries to live by the paleo lifestyle, but he is not among the most extreme. Nor should the restaurant be, and although they work towards complete paleo alternatives it will never be at the expense of a good taste experience.
The Weekly Paleo Menu
We are quite familiar with the paleo lifestyle and what you can and cannot eat. Some of you may remember our paleo recipes back in January. In Brasserie Paleo it is difficult to see much of the paleo way at all in their main menu. There is even bread and sugary desserts. Fortunately there is at least a "Weekly Paleo" menu written on the wall, that seems to be more true to the concept. We had to try this for the full experience. The dishes were not really designed to be shared, but we like this way to experience a meal so we decided to do it anyway.
À La Carte
Since we are not religious about the paleo concept either, we had to try some of the options à la carte. Green stars on the menu marks the more healthy options. We chose two green starred items, but had to check out the bread serving and a dessert as well. Boy, did we not regret that.
All in all we really enjoyed Brasserie Paleo. The people who run the place seems dedicated in the way they talk about their concept. What we missed the most was nature wine. Alcohol is not really compatible with a strict paleo lifestyle, but a definite improvement would have been wine that at least does not contain added sugar or other substances. Also, some healthier desserts could have been worked out. At least replace sugar with honey or stevia. We'll return some day to see how things evolve.
We did a recipe during our paleo month in January that we never posted. It is a healthy porridge - perfect for lazy Sunday mornings. Top it with whatever you feel like. We used freeze dried strawberries and roasted & regular coconut flakes.
Pleases 2 tired porridge eaters
1 dl (1/2 cup) coconut flakes
1 tbsp almond butter
1 medium banana
0,5 dl (1/4 cup) almond milk
0,5 dl (1/4) cup walnuts
2 tbsp flax seeds
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
This is how you make paleo porridge
Set your oven to 150 degrees C. Roast the coconut flakes for a few minutes until they turn brown. Pay close attention, as they will be done in almost no time.
Unless you buy almond butter, you make it easily yourself. A handful of almonds and a teaspoon of neutral oil like rapeseed or sunflower together in a blender is all you need. Blend the almonds until smooth, then add oil until desired consistency. Set aside for now.
Mix walnuts and flax seeds in a blender and pulverize them, before you add the roasted coconut flakes and continue blending. Finally, add the banana and almond milk and all the spices. Make it into a smooth puree and pour into a pot.
Heat the pot to medium. When it's boiling you add the almond butter. If the consistency gets too thick, just add more almond milk. Taste to check the salt level is ok.
Decorate as you please. Bring the bowl of porridge back to the bed and continue lazy Sunday.
It sounds like witchcraft, but it is actually possible to make Italian meringue without sugar. We love meringue a lot, but sometimes it's nice to make more healthy desserts. This was made during our paleo month of January.
2 egg whites
2,5 dl (1 cup) raw honey
1/4 tsp of salt
Busy bee get buzzin'!
Use a kitchen mixer and on high speed whisk the egg whites and salt until it reaches soft peaks. Stop before it gets airy and dry.
Boil the honey until it reaches 110 degrees C. Honey seems to reach the "hard ball" stage at a lower temperature than sugar. Remove the pot from the heat and start the mixer on medium/low speed and slowly pour the honey in, making sure the stream doesn't hit the whisk.
Let it mix until it cools and the consistency is like a regular Italian meringue. Normally that takes 10 minutes, but for honey it took longer for us. Keep mixing, and do not lose faith!
We served it on a lemon meringue pie. Full recipe for that will be posted later.
I was watching a cooking magazine the other day and saw these amazing cannellonis stuffed with spinach. I got the pasta cravings. As Anders and I aren't eating gluten on weekdays, I decided to make crêpes as a substitution of pasta. And it worked like a charm! I cant wait to make some lasagna using the same crêpés recipe. As for the filling, I added ground chicken to the recipe as I couldn't add mozzarella and I needed the stuffing to become more solid. Ground chicken helped maintain the form. I hope you guys enjoy this easy to make recipe.
2,5 dl (1 cup) almond milk
2,5 dl (1 cup) tapioca flour
0,5 dl (1/4 cup) coconut flour
A pinch of salt
200 g ground chicken
1 shallot, chopped
400 g frozen spinach
2 cans of diced tomatoes (800gr)
1 garlic clove, chopped
Fresh basil, chopped
Salt and pepper
Pre-heat oven to 180 degrees C. Make the crêpés by mixing milk and eggs until homogeneous. Add the two types of flour and salt. Heat a pan to medium temperature, grease with oil and fry the pancakes. A tip to make them thin is to use a small soup ladle to pour the batter while you rotate the pan so the crêpé covers the entire surface When bubbles appear after approximately 1-2 minutes you turn them around and cook for another 1-2 minutes. Don't overcook them because they will get hard and will break later while rolling them.
Defrost spinach quickly in a pan, unless you were clever enough to defrost some time in advance (hint: I wasn't). Dice the shallots and fry them until transparent. Mix the onion with spinach, ground chicken, salt and pepper. Put two big tablespoons of the spinach mix in every crêpé, roll and put in a oven proof form or a skillet.
Fry the chopped garlic cloves and add the canned tomatoes, fresh basil, salt and pepper and cook on a low temperature. Pour the tomato sauce over the rolled crêpés and bake for 25 minutes.
After catching Interstellar at the movies, we went to Meny at Ringnes Park to buy some stuff for breakfast the next day. Andrea discovered a can of 100% pure pumpkin puree in the shelves, and the next day Mr. Paleo Pumkin Pie was born.
The Pie Crust:
5 dl (2 cups) blanched/white almond flour
¼ tsp sea salt
2 tbsp coconut oil
The Pumpkin Filling:
1 can 100% pure pumpkin puree
1,25 dl (½ cup) coconut milk
1,25 dl (½ cup) honey
1 tbsp ground cinnamon
1 tsp ground nutmeg
⅛ tps sea salt
Pump it up!
Mix flour and salt in a food processor quickly. Add the coconut oil and the egg and pulse until the mixture forms a ball. In the case that you find the mixture to be too dry, add a little coconut oil to get the desired consistency. Press the dough into a 24 cm pie dish.
In a food processor combine the pumpkin puree with the eggs. Mix together and then add the coconut milk, honey, cinnamon, nutmeg, and salt and mix some more. Pour the filling into the pie crust. Bake at 180° for 45 minutes Allow to cool then refrigerate for 2 hours to settle.
Cravings. That is the hardest thing when you stop eating sugar. Sugar makes you crave candy, chocolate, and more sweets... So the best way to keep up our weekdays paleo lifestyle is to make substitute sources of energy and sweet taste.
I remember my grandmother making some german kugels from chocolate, sugar and loads of nuts. I did some small modifications and voila; paleo sweets! These are the perfect pre-workout treats or in-between-meals sources of energy.
1 dl (1/4 cup) pecans
1,5 dl (1/2 cup) walnuts
1,5 dl (1/2 cup) almonds
2 dl (2/3 cup) dates
2 tbsp cocoa
1 tbsp cinammon
0,5 dl honey
About 100 g coconut rasp for the coating (we used half roasted and half regular)
Roll 'em, roll'em, roll'em...
Use a food processor, blender or a knife and rough chop the nuts. Blend the dates (without pits) until they are a paste. Add honey and cocoa and mix well until homogenous. Put some coconut rasp on a tray and bake it until brown. Mix it with the unbaked cocounut flakes and put it in a small container.
Roll kugels of 20 g each and cover them with the coconut flakes mix.
Enjoy with no regrets!
We all have a friend (or more) that has a food allergy. Sometimes it is hard to know what to make for a party or a gathering that can be allergic "friendly". Thus we made some canapés with a gluten-, lactose- and nut free bread. Very easy to make and they taste as good as any other finger food.
Flaxseed Bread (soft and tasty)
5 dl (2 cups) flax seeds
1 tbsp gluten free baking powder
1 tsp Kosher salt
5 beaten eggs
1,25 dl (1/2cup) water
0,8 dl (1/3cup) neutral oil
Preheat the oven to 180 degrees C and prepare a tray in with baking paper. Give the flax seeds a go in your food processor or blender to make it into flakes. Mix the dry ingredients well — a whisk works well. Add the wet ingredients to the dry, and combine well. Make sure there aren’t obvious strings of egg white in the batter. Let the batter set for 2-3 minutes to thicken up (don't leave it too long or it will get past the point where it’s easy to spread.)
Pour the batter onto the pan. Because it will tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center. Aim for a rectangle shape an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning.
Now use a ring, cup or glass to cut the bread into circles. I used a 3 cm ring but any size will work.
We chose a vegetarian and a non vegetarian option, just in case someone doesn't eat meat. We love the aubergine and olive oil tapenade and the great duck paté we got from Matbazaren.no. Garnish the canapés with basil, coriander and salmon roe to give a nice look and flavor.
One of the things people miss the most in a paleo lifestyle is bread. We thought that making healthy muffins would solve the problem. And we were so right!
This recipe needs almond flour and almond butter. You can get almond flour and butter in a health food store but we prefer making them ourselves. It is better and with a fresher taste, not to mention that it is cheaper as well.
2 bananas mashed
150 g almonds
2 tbsp coconut fat
1 tbsp cinammon
1 tsp glutenfree baking powder
a pinch of salt
1 tbsp oil
30 g shaved almond to garnish
This is how me monkey it:
Preheat your oven to 180 degrees C. Use a food processor to carefully make 75 g of almonds into flour. You're done when the nuts stop "jumping". Then use the food processor once again with another 75 g of almonds to make butter. Add oil to get the desired consistency. Combine bananas, eggs, almond butter and melted coconut oil.
Mix the rest of the ingredients together and add to the banana mix. Grease your muffin pan if it isn't made of silicone and pour the batter in. Bake for 20 minutes or until a toothpick comes out clean.
You can make this as a regular loaf instead of muffins. Just pour the batter into a bread form and bake for about 40 min.
When you are eating a lot of vegetables and almost no carbs, you have to be creative in order to not just eat salads all the time. It is easier to stick to a healthy lifestyle if your eyes find the food exciting and attractive.
I found some nice bell peppers at Grønland Torg and I knew just what to do with them. There is a dish in Peru called Rocoto Relleno, where we stuff a red type of chili that looks like a red pepper with ground beef and rice and bake it until done. So why not make it with regular peppers and do it paleo style with cauliflower rice?
5 bell peppers (don't use green ones as they are a bit bitter)
200 g ground beef
2 tbsp tomato paste
2 cloves of garlic
salt & pepper
The first thing you do is to make the cauliflower rice. Cut the stem off and separate it in smaller parts. Use a food processor or blender to shred it to small pieces like rice. Spread on a baking sheet and bake it for about 10 min on 180 degrees C. You can pan fry it as well if you would like to.
Fry the garlic and meat until golden. Add the tomato paste, olives and coriander. When the rice is done, incorporate it to the beef mix. Remove from heat and add the eggs when the mix has cooled for a while. Cut the top of the peppers and remove the seeds and core, being careful of not making a hole in the bottom of them. Keep the top part as you will use it as a cap. I cut a small slice in of the bottom as well, to make it is easier for them to stand on a flat surface.
Stuff the peppers carefully and close them with the top part. You can use toothpicks to make them stick in place.
Bake the peppers for 15-20 minutes until they start getting golden and crispy like in the picture.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...