News you won't see in controlled mainstream media.

Those of us on these diets can sometimes find things start to feel a little monotonous or restrictive, especially when starting out. I have often found that getting a new recipe idea from someone helps liven things up; usually someone else can suggest something I've never thought of before.

You can find some good recipes at the following link, though beware of things that use massive amounts of honey, sweet potatoes, fruit juice, etc. These things are still sweet and/or starchy. Some people think just because Paleo people ate these things, that means it's OK for us. Well not if you have candida or insulin resistance unfortunately. Also they don't use butter for anything, but there's good evidence that it's very heathy for us. That said, I have got a lot of good recipe ideas from this site.

http://paleofood.com/

Would anyone like to share what their favourite foods are, and maybe some recipes? I'll make a start.

Here are a few things that I really love to eat.

This is a version of a recipe from Sally Fallon (of Weston A. Price Foundation) which I have changed slightly. (It called for anchovies and I tried it but using them was like chucking in a hill of salt.)


CAESAR SALAD DRESSING

1/2 to 1 tsp. Dijon-type mustard
2 tbsp. balsalmic vinegar
2 tbsp. fresh lemon juice
grated cheese to taste (I use a good-sized block)
3/4 cup cold-pressed extra virgin olive oil
1 egg + 1 egg yolk
2 cloves garlic, peeled and roughly chopped

Place all ingredients apart from the olive oil in a blender and blend until smooth. Gradually add the olive oil and allow the mixture to emulsify.

If you cannot eat cheese then this is still fab without it. You could try adding the 4 anchovy filets the original recipe calls for.

Here is another recipe of my own, cobbled together from things I've cooked from various cookbooks.


THAI COCONUT CHICKEN CURRY

A few tbsp. coconut or olive oil
1 chicken or about 4 chicken legs, skin and bones removed and chopped into bite-sized pieces
A few veg like carrots, tomatoes or butternut squash (optional; curry can be served over a bed of veg)
2 cups chicken stock (broth)
About 2 tsp. each chopped ginger and garlic
1 stalk lemon grass
A few lime leaves (I buy a frozen pack from an Oriental market and pull them out as needed)
Fresh juice of 1 lime, or 1/2 lemon
1 or 2 tbsp. fish sauce, to taste
1 400ml can coconut milk
Large handful basil leaves

Heat the fat in a pan and fry the ginger and garlic for a few seconds. Add the chicken and fry until browned. Add the veg (if using) and fry for another minute or so. Add the stock, coconut milk, lemon grass, lime leaves, lime or lemon juice, and fish sauce. Bring to a boil, then cover and simmer for about half an hour to 45 minutes, or until the sauce is reduced and of desired thickness. Remove the lemon grass and lime leaves. Stir in the basil leaves. If you let the curry sit for an hour or more the flavour improves.

After you have browned the ginger and garlic you can add a tablespoon or two of red Thai curry paste if you like, though I've found that if you reduce the sauce enough it's got a lovely flavour as it is. If you want to pep this up you can add some chili peppers.

Here is a recipe from Sally Fallon for homemade chicken stock. It is full of healthy enzymes, and when added to a meat or vegetable dish it somehow makes it so much more satisfying. No more MSG and hydrolysed-protein stock cubes for me! I make a large potful and freeze it in 2-cup portions. It's great just to be able to reach into the freezer and pull one out to add to lunch or dinner.


CHICKEN STOCK/BROTH

1 whole free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
feet from the chicken (optional)
4 quarts cold water
2 tbsp. vinegar or lemon juice
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them -- they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Cut chicken parts into several pieces. Place chicken or chicken pieces in a arge stainless steel pot with water, vinegar or lemon juice, and all vegetabes except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove the scum that rises to the top. Reduce the heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon or tongs. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat.

(N.B their beef broth is absolutely out of this world. It makes the best beef and tomato soup I've ever had. It is stronger in flavour than the chicken broth.)

One last thing that I cook a lot, and do lots of variations on. You won't want to use bolognaise sauce from a jar again after having this.


BOLOGNAISE SAUCE (great served over steamed veg)

250g minced meat. I like pork best.
Several tbsp. cold-pressed extra virgin olive oil
A few cloves of garlic, peeled and finely chopped
2 medium onions, chopped
2 or 3 large tomoatoes, chopped
About 1 tbsp. tomato paste
Sea salt and pepper
Large handful fresh basil leaves

Fry the minced meat, drain, and set aside.
In a pot, heat the oil and fry the garlic and onion until soft. Add the chopped tomatoes and fry for another minute or so. Add the tomato paste, salt and pepper to taste, basil leaves, and a little water (about 1/4 cup). Cover and simmer for about half an hour, until the tomatoes are soft. Add the meat. Reduce to desired thickness.

You can add any herbs you like. I like to grate some raw milk cheese on top of this and serve it on a pile of broccoli, cauliflower, cabbage, whatever I've got that sounds nice.

They look great Linda, but you might want to post them under the recipe section so they are easier to find.

http://herballure.com/ubbthreads/postlist.php?Cat=&Board=UBB6

Thanks for sharing,
Sandi
xoxo

Oh! I didn't know that thread was there, must have missed it. Many thanks, I will do a cut and paste job and move this info there. I'll be keen to read what everyone else there has posted too.