Zoodles (Zucchini Noodles)

Transcription

1 Zoodles (Zucchini Noodles)

2 Chef Dom making zucchini noodles (zoodles). Zucchini made into noodles is one of our favourites. We make them with a thing called a Spiralizer but you can also make with a julienne peeler. Works out fine to simply spiral them into noodles, chuck them into a pan, cook until tender (about 1-2 minutes with some coconut oil) remove from heat and put under whatever cooked meat or vegetables you like and serve with small amount coconut oil with salt and pepper to taste. Yummy. However, if you are wanting to up your game on them to ensure zoodles that are absolutely al dente and not mushy then try the method set out below as described by Mel Joulwan the author of two of our favourite cook books: Well Fed and Well Fed 2. You can spiralise the zucchini in advance and store the raw zoodles in an air tight container in the fridge for up to 5 days. Instant paleo pasta whenever you need it! Zoodles Print Prep time 40 mins Cook time 4 mins

3 Total time 44 mins Super simple and fun replacement for traditional pasta that kids and adults alike love to make! Author: Claire D Recipe type: Dinner, Side Dish Type of food: Gluten Free, Paleo Serves: 2-4 What you need: 4-5 zucchini 1 tablespoon coconut oil or extra virgin olive oil Salt and pepper to taste What to do 1. Place the noodles in a strainer and toss generously with salt until all strands are lightly coated. Leave the zucchini for 30 minutes to let them sweat out the water. 2. Rinse with water and drain well then dry using paper towels or a tea towel. 3. Either proceed to heating straight away or, for extra al dente zoodles, put the noodles in the fridge (in colander with bowl underneath) for at least 2 hours. This will dry out the zoodles even further. 4. Add the oil to pan and heat to medium heat. 5. Add zoodles and cook until just tender. Remove from heat and add salt and pepper to taste.

4 Homemade Coconut Milk Homemade Coconut Milk Hope you re having a great day. I m working today on the finishing touches on our brand new membership Dom s Kitchen Club coming next week! Keep an eye out for more information on because we have a cool early special early bird offer with bonus! So yes homemade coconut milk: How is it that I ve not made my own before today!

5 So easy. I see all sorts of variations on how to make. We put 4 cups desiccated coconut* with 7 cups water then heated up to just simmering on stove top then left the mixture soaking 2 hour. Then blended in food processor 5 minutes and then strained with fine mesh strainer (because couldn t find my nut milk bag but ideally you d use the nut bag). It s tastes so yum! Will show you soon what I m doing with left over coconut pulp in another post but nothing is wasted. * Make sure to use coconut that has not got additives and preservatives. Just coconut! The Best Paleo Coconut Wraps

6 Paleo Coconut Wraps Generally speaking I don t miss eating traditional bread at all since going Paleo

7 over a year ago. As I write that I m thinking two things: First, saying you ve gone Paleo is just never going to sound right is it? But if it s not Paleo then we need to come up with another way to succinctly describe what we eat and that s not easy? The other thing I m thinking is is that right? Do I really not miss bread at all? Surely I ve had my cravings for that light chewy deliciousness that is fresh (gluten containing) bread? But actually reflecting on this, I really haven t. In fact I can t really think of a single one of the foods we avoid that I m wishing I was eating and that includes your standard bread. Of course we do make various breads of sorts but these are not really very much like your typical gluten containing breads and certainly in my experience these Paleo breads do not work well in a sandwich situation! Grain-free breads are most definitely better as toast (preferably in conjunction with a generous serving of eggs and avocados). The fact is that to get anywhere near the texture of standard gluten bread you ll probably need a (gluten free) grain of some description or at the very least need to use various gums in order to mimic the texture of gluten (such as xanthan or guar gum). Since I prefer not to use these gums my bread making is more limited to toast type deals. But making Paleo versions of gluten tortillas or wraps presented as potentially much more doable. At least initially. But several failed attempts later it was plain this this was not walk in the park. Most of the early versions we made fell apart when we tried to wrap them around things. So I went on a bit of a mission to try and make something that would hold up. These are the result. You can do savoury as per the recipe here or make them sweet by adding a 1 teaspoon of vanilla extract to the mixture! Of course because they re made using coconut milk they do have slightly sweet taste even in the savoury variety. But I don t find this overpowering. I m sure you re going to love these wraps: They re: gluten free

8 sweet or savoury freezable foldable easy perfect for in the lunch box If you give this recipe a go let us know what you think. Leave us comment or rate it as that s so helpful to other readers. And be sure to take a pic and tag it #domskitchen on insta. We d love to see what you come up with! The Best Paleo Coconut Wraps Print Prep time 5 mins Cook time 20 mins Total time 25 mins These coconut wraps are the perfect choice when you re looking for an alternative to standard breads. Easy to wrap and convenient to make ahead and freeze. Fantastic for the lunchbox. Author: Dom s Kitchen Recipe type: Lunch, Basic

9 Type of food: Gluten Free, Dairy Free, Nut Free Serves: 10 small What you need: 6 large eggs ¾ cup of coconut milk 3 tsp coconut oil, melted 2 Tbsp water 2 Tbsp coconut flour 2½ Tbsp tapioca flour or arrowroot starch ¼ tsp salt coconut oil for the pan What to do 1. In a medium size bowl whisk together the eggs, coconut milk, coconut oil and water. 2. Add the dry ingredients and whisk well to combine. 3. Let sit for 10 minutes to allow dry ingredients to fully absorb the liquid. (The mixture should be more fluid than a typical pancake mix.) 4. Use a small (20 cm or 8 inch) non-stick pan on medium heat and pour in less than ¼ cup of batter and immediately turn pan to cover bottom with mixture. 5. Cook the wrap for about 1½ minutes on each side. 6. Save time by using two pans! 7. If you are saving for later cool completely and then store in an airtight jar in your fridge or freezer with a piece of baking paper in between each wrap so you can remove them individually easily. Chef Dom s Tips: You could use a larger 10 inch pan with ¼ cup of batter to make 7 large tortillas. Bone Broth with Turmeric

10 Chicken Broth. Many people are familiar with using bone broth in soups, casseroles and for

11 braising meat and veggies. But broth can also be consumed straight up because it s such a great source of minerals and glycine. Once you make up your broth you can add various flavours. We usually just add a pinch of salt to ours but sometimes we do this recipe. Flavoured Bone Broth Print Prep time 1 min Cook time 2 mins Total time 3 mins Author: Claire D Recipe type: Chicken Broth Type of food: Paleo Serves: 2 What you need: 600ml hot bone broth 1 tsp ground turmeric Pinch of ground cumin

12 2 tsp of lemon juice or to taste Sea salt What to do 1. Take broth you have previously made and pour into 2 mugs. 2. Add turmeric, cumin and lemon juice and pinch of salt and stir well. 3. Enjoy :-). Cauliflower Mash

13 Cauliflower Mash with Parsley. Cauliflower mash is the classic paleo/low carb substitute for mashed potatoes. Not

14 that you can t eat potatoes when your eating paleo but when you are looking to reduce the amount of high energy carbs you re eating then this dish is a fantastic alternative (and I d say even tastier than the original). Cauliflower mash is great to pull out of fun at a winter dinner party and if you do it right, it s so similar in texture and taste that your guests won t even realise they re not eating potatoes! This mash is: Buttery Smooth Nourishing Low carb Satisfying Fun for guests Try it this week and let us know what you think! Cauliflower Mash Print Prep time 10 mins Cook time 40 mins

15 Total time 50 mins Author: Dom s Kitchen Recipe type: Side Dish Type of food: Paleo Serves: 5 What you need: 2 cups of chicken broth or stock 1 large head of cauliflower cut into small-ish florets (you can also cut the core up) 4 cloves of garlic (keep them whole) 2 Tbsp of lard (pig fat) (or use duck fat or beef fat (tallow) or coconut oil or butter ½ tsp salt 3 Tbsp chopped parsley (or chives work well too) What to do 1. Combine the broth or stock in a large pot. Cover and bring to boil over high heat. 2. At soon as boiling, reduce heat to lowest setting and simmer until cauliflower is soft. This should take about 30 minutes. 3. Add the garlic to the pot and simmer for about 5 minutes. 4. Drain, reserving the liquid. 5. Place the drained cauliflower, fat of choice and salt in food processor and blend until pureed. Add in some of the reserved liquid if you prefer it thinner consistency. 6. Stir in the parsley or chives. You can also make this recipe using parsnips or of course with potatoes.

16 Bone Broth & A Fun Photo Competition Sometimes we get so fixated on not liking organ meat, that we forget some foods that are enjoyed widely are actually offal and great sources of nutrient dense food. Bone broth (preferably simmered until the bones nearly crumble) is one such food. Marrow is amazingly delicious if you ve never tried it you re in for a treat. Pork rinds are also offal! Some cuts of meat like cheek are considered offal even though they re muscles. There s incredible nutrition in all of these and, even though eating plenty of them still doesn t let you off the hook when it comes to eating organ meat, it s a great entry point.

17 Making bone broth. Nose To Tail Tuesday: Photo Competition

18 Print Author: Claire D Recipe type: Broth Type of food: Paleo I really want is to encourage us to experiment beyond organ meats to a wider range of food. So while there are the organs (liver, kidney, tongue, sweetbreads, brain etc) there s also the boney parts (oxtail, feet, shank, necks and back etc), raw fat (suet, back fat, duck fat etc) and the tendons, ligaments, skin and blood. Oops sorry hope I haven t lost you there. Post your your pic/pics every Tuesday to the post that I ll put up with the name of what you ve cooked (with or without recipes) over the next couple of months and the person whose dish (or dishes) appeals the most to me (based on combination of originality, appearance and nutrition) will win a copy of Pete Evans book Going Paleo. Pete is a big advocate of eating nose to tail so I thought that this would be a great match. Note: the pics don t have to be perfect or look really yummy (but of course if they do well done!). If the meal actually ends up looking gross that could be the winner smile emoticon. Sometimes I do make my liver or whatever look amazing. Other times I feel like I m actor in Game of Thrones and I nearly have to close my eyes to eat! Looking forward to seeing what you have for us!! Here s a pic of the ox tail broth we did a little while ago. We ve been cooking up broth every week since and really loving it!