Spinach, Cherry Tomato & Avocado Salad with Spicy Sicilian Almonds

Having initially accepted the challenge of featuring delicious, primarily vegetarian, Primal/Paleo recipes on Primal Plate’s blog, I now find myself obsessed with the idea of going one step further. Accordingly, it’s my intention to include many more vegan recipes that can be enjoyed as part of a Primal lifestyle. I’m excited at the prospect. With summer almost upon us, light and easy is the order of the day and it feels entirely appropriate for our meals not to be so dairy dependant. Vegan food eaten in this context, means moving away from Primal and more towards the Paleo diet, which excludes milk, butter, cheese, crème fraîche, cream, ice cream and yogurt.

I am too much of a hedonist to go the whole hog (strictly speaking, Paleo peeps don’t even drink red wine for heaven’s sake!), but I do want to consciously use dairy products less often. Sarah has coined a new phrase for what’s turning out to be a delicious voyage of discovery. She calls it ”Valeo”, which in my view perfectly sums up the logic of eating more healthily without exploiting animals. If there’s one thing that miffs me about the Primal/Paleo diet, it’s the emphasis on eating animal protein.  

Yesterday we enjoyed a valeo meal of soup and salad…a Roasted Beet Borscht with Horseradish Cream (recipe coming soon) and this amazingly tasty, healthful Spinach, Cherry Tomato and Avocado Salad. Vivid colours and packed with goodness, eating valeo is light years away from the high-carb pasta, rice, bread, potato and legumes that most vegetarians and vegans rely on. 

As I’m a complete novice entering the world of veganism, I’m sailing in relatively unchartered waters. Therefore, I make no apology for seeking out the best vegan recipes from other authors that obviously don’t contain meat, fish, eggs or dairy as well as all the Primal ‘no-no' foods such as grains, potatoes, legumes, processed soy and fats etc. It’s a tall order! Nevertheless, this Spinach, Cherry Tomato and Avocado Salad with Spicy Sicilian Almonds, which I’ve borrowed from Annie Bell’s book Gorgeous Greens, immediately hit the culinary jackpot by ticking all the aforementioned boxes. Sod’s law that it’s been Primal Plate’s most popular posting on Instagram to date! 

Clearly this is not just a dish for Paleos or Vegans but also for meat-free Mondays, dairy free dieters and anyone that finds themselves somewhere in-between (me!). Full of punchy flavours, this hearty salad is a wake-up call for the senses that can be on the table in less than 30 minutes.  

Spinach, Cherry Tomato & Avocado Salad with Spicy Sicilian Almonds (serves 4)

Ingredients - for the nuts

100g organic whole, blanched (skinned) almonds

1 tbsp organic extra virgin olive oil

1 tsp organic Tamari

1 tsp, organic fresh thyme leaves

¼-½ tsp organic chilli pepper 

Ingredients - for the salad

2 organic avocados

125g organic baby spinach leaves, or torn young spinach leaves

2 tbsp organic extra virgin olive oil

a good squeeze of organic lemon juice

200g organic cherry tomatoes, halved

a small handful of organic fresh chives, finely chopped

sea salt (my favourite for serving at the table is fine Pu‘uwai Deep Ocean Hawaiian Sea Salt)

Instructions - for the nuts

Pre-heat the oven to 170℃ / 325℉ / Gas mark 3

Toss the almonds in a bowl with the olive oil and tamari, then toss in the thyme, scatter over the cayenne pepper and toss again.

Tip the nuts into a small roasting tin or baking tray and spread them out into a single layer. 

Toast in the oven for 15 to 20 minutes, until deep golden and crisp. 

Transfer the nuts to a plate lined with a paper towel and leave to cool.

Instructions - for the salad

Remove the avocados from the stone by cutting in two halves and picking the stone out. 

Peel the skin off the avocado halves, then slice each half into four long segments (8 segments per avocado).

Toss the spinach in a large bowl with the olive oil and lemon juice, then carefully fold in the halved cherry tomatoes and chopped chives.

Pile the salad on to four individual plates and scatter over the spiced nuts.

Serve straight away, leaving each diner to season their own salad with sea salt. 

Notes

Impossible to resist, the spicy, piquant almonds make a superb stand-alone snack. I chose premium, organic, ready-skinned almonds from sunny Sicily for their larger size and superior creamy, sweet taste but any raw, organic, blanched almonds are fine.

Readers will notice that I always create Primal Plate recipes from organic ingredients. For your health and wellbeing, it’s extremely important you do likewise. Many nuts have a high oil content, which means that they easily absorb pesticides. It is always best to purchase organic. For more information read why you need to buy organic nuts and seeds.

Carbohydrate 15g Protein 8g - per serving

Best Ever Vegetarian Gravy

I’m sort of selling myself short on today’s recipe title because this gravy may well be the best ever gravy for everyone; vegan, vegetarian and carnivore alike. It doesn’t need meat juices from the roasting pan for depth of flavour, this stand-alone gravy is as intensely flavoursome as any I’ve tasted…ever! Better still, it can be made well in advance, so there’s no last minute panic to rustle up a tasty gravy whilst the rest of dinner goes cold. Simply make ahead of time then, whilst you’re plating up the rest of the meal, re-heat your gravy to boiling point and pour over.   

I knocked this vegetarian gravy up ‘out of the blue’ in about 15 minutes flat whilst the Nut Loaf that was featured on last week’s Primal Plate blog was resting in its tin before being turned out and sliced. Frantically looking around my kitchen for any ingredients that I could gravy-fie to get our meal onto the table pronto, the first thing I espied was the tomato juice leftover from a 400g tin of chopped tomatoes I’d used to make the Nut Loaf. The second was my husband’s glass of red wine poured in readiness for dinner.

Combined with a few other store cupboard ingredients - not least Sukrin almond flour to thicken - it was gravy alchemy. A light, bright, delicious, vegetarian accompaniment to elevate the pure and simple into the most tasty meal imaginable. 

Best Ever Vegetarian Gravy (Serves 4)

Ingredients

1 tbsp organic olive oil
1 organic medium onion, finely chopped
1 dsp organic tomato puree
2 tsp organic reduced salt vegetable bouillon powder
1 heaped tsp Sukrin organic reduced fat almond flour
75 ml organic tomato juice (I used the juice that I’d drained from a 400g tin of organic chopped tomatoes)
75 ml red wine
200ml fresh filtered water
1 tbsp organic tamari
½ tsp Marmite or natural yeast extract
1 fresh bay leaf - optional

Instructions

Heat the olive oil in a medium sized saucepan. Add the chopped onion and cook gently with the pan lid on for about 8-10 minutes, stirring occasionally, until the onion is soft and light golden in colour.

Meanwhile, in a small bowl, combine the Sukrin almond flour with a little of the tomato juice, stirring well to make sure there are no lumps before adding the rest of tomato juice. Set aside.

When the onions are soft and golden, take the saucepan off the heat and add the tomato puree and bouillon powder. Stir everything together really well until it forms into a smooth-ish paste then add the red wine. Keep stirring until this is fully integrated, then do the same with the almond flour/tomato juice mixture. Finally add the water, the tamari, the Marmite and the bay leaf (if using).

Set the pan back over a medium-hot heat and stir continuously until the gravy comes to the boil and has thickened slightly. Turn the heat down to a simmer and continue cooking, uncovered, for a further 10 to 15 minutes.

Strain the gravy through a stainless steel sieve into a clean saucepan - I also like to press about half of the softened onions through the sieve to achieve a gravy with a bit more substance. Cover the pan and set aside until you’re ready to eat.

Alternatively, strain into a clean glass or ceramic bowl, cover and store in the refrigerator for up to a week.

Notes

The drained chopped tomatoes can be used to make Nut Roast, Virgin Mary Vegetable Cocktail (recipe coming soon) and Coconut King Prawn Curry (recipe also coming soon) - as you can see I’m currently awash with ideas for organic tinned tomato recipes!

I’ve not included sea salt or freshly ground pepper in the ingredients list for this recipe because quite frankly the Swiss bouillon powder, tamari and Marmite do the trick without. However, if you’re using ‘no-salt’ natural yeast extract you might want to test for seasoning and adjust to taste if needs be.

Carbohydrate 4g Protein 2g - per serving

Strawberry Ice Cream

Last week I had to tell Sarah that I couldn’t make the No Churn Double Chocolate & Cherry Ice Cream for a recent supper party she was hosting, because there were no decent cherries left in the shops. Besides, as a last hurrah for English summer berries, I fancied making some no-sugar, no-dairy Strawberry Ice Cream instead. She wasn’t best pleased. The look of disappointment that flashed across her face immediately metamorphosed into disbelief. “How?”, she asked.

Sarah is always astonished when I cull ingredients that are considered intrinsic to a recipe’s success and the finished dish looks and tastes as good as the original. Nay, oftentimes better! At the heart of most yummy ice cream is a custardy concoction of sugar, cream or milk and egg yolks, but even substituting Paleo/Primal friendly ingredients like raw, organic honey or maple syrup for refined sugar, and raw organic cream or milk for industrially produced and processed dairy, doesn’t necessarily go far enough. Recent health scares within my own family have motivated me to make even more effort to support people whose bodies are already in a state of turmoil - their condition exacerbated by eating sugar or anything that turns to sugar - such as grains, potatoes, too much meat and high amounts of fructose (fruit sugar) in so-called healthy fruits.

So, undeterred by Sarah’s initial resistance to my suggestion of Strawberry Ice Cream and with more than a passing nod to Hugh Fearnley-Whittingstall’s recipe for the same in his book Light & Easy, I confidently told her it would prove to be a deliciously sophisticated dessert for her guests. I was right. I love its colour - a sort of soft, antique-pink, its creamy texture (I was almost tempted to rename it Strawberries n’ Cream Ice Cream!), and above all its intense, fresh strawberry flavour.

In theory, because both sugar and fat don’t freeze (butter does, but that’s because it contains water) you should never mess ‘willy-nilly’ with the amounts specified in ice cream recipes for either ingredient if you want to achieve a smooth, softer, less-icy texture. Also, before churning, the ice cream mixture needs to taste a bit sweeter than you think it should, because after freezing it will taste less so. Raw, runny honey à la Hugh Fearnley-Whittingstall’s version of strawberry ice cream, works well in frozen desserts - that’s until you’re trying to pare back on healthy sweeteners too. In this recipe I wanted sweetness without sugar, and creaminess without fat. The solution is alcohol. Like sugar and fat, alcohol won’t freeze so adding a tablespoon of pure, organic vodka to the ice cream mix before churning stops it from becoming too hard and makes it easier to scoop. 

As regular readers of this blog will know, my preferred all-natural, safe alternative to refined sugar in all its guises is Sukrin. Free from calories and carbohydrates, Sukrin’s sweeteners have the aroma, sweetness and flavour of regular sugars but, according to Sukrin, none of the aftertaste found in most other sweeteners. Call me supersensitive, but I do sometimes experience a lingering, cooling taste-sensation in my mouth afterwards. To minimise this, I like to use Sukrin in combination with another sweetener - usually honey or maple syrup - rather than on its own. Nevertheless, to challenge my tastebuds and to see whether I could get away without any honey, I made two batches of ice cream. The first with Sukrin:1 in combo with a little honey and the second with just Sukrin:1. It seems the freezing process not only dumbs down sweetness but also, if it existed, any aftertaste. 

Hurrah! There was no discernible difference between the two - they both tasted delicious, which means Primal Plate's Strawberry Ice Cream is good to go, even for vegans.

You should still be able to find British strawberries in the shops up until the end of September so don’t ‘snooze and lose’ like I did with Sarah’s cherries! Just make sure your strawberries are ripe and full flavoured so you can continue to enjoy a taste of summer for just a little while longer. 

Strawberry Ice Cream (Serves 6)

Ingredients

75g raw, organic cashew nuts

100ml fresh, cold filtered water

1 large (or 2 small) organic bananas (unpeeled weight approximately 200g)

85g Sukrin:1 sweetener

400g ripe strawberries, hulled and roughly chopped

Juice of ½ lemon 

1 tablespoon pure vodka (or Kirsch)

To Serve - optional

Extra strawberries, hulled and sliced

A squeeze of fresh lemon juice

Sukrin icing sugar

Instructions

Soak the cashews in cold, filtered water to cover for 6-8 hours, or overnight. Then drain.

Peel the banana and break into pieces then place in a high-powered blender with the drained cashews, Sukrin:1. and 100ml of fresh cold filtered water. 

Blitz thoroughly until the mixture forms into a thick, creamy, smooth puree. 

Add the strawberries, vodka and lemon juice and blitz again, just until smooth. 

Pour the contents of the blender into a jug, then cover and chill in a refrigerator until cold. 

Now churn the mixture in an ice cream maker, according to the manufacturer’s instructions until it’s soft-set.

Transfer the ice cream into a plastic freezer container, before smoothing off the top and pressing a piece of waxed paper (or cling film) directly onto the surface to stop ice crystals from forming. Cover with a lid and and place in the freezer until solid. 

If you don’t have an ice cream machine, pour into a plastic freeze-proof container and freeze for about an hour until the sides start to get solid. Then mash with a fork to combine the solid ice cream at the sides of the container with the still liquid centre. Straightaway, put it back into the freezer for another half-hour then take it out again and repeat the mixing and mashing. Continue doing this every half hour until the ice cream is soft-set, then let it freeze solid.

About 30 minutes before serving remove the ice cream from the freezer to soften slightly.

Serve scoops of ice cream with sliced strawberries macerated in a little sieved Sukrin icing sugar and a squeeze of lemon juice, if liked. 

Notes 

Always start scooping ice cream from the outer edge where it is softest. This stops ice crystals forming on the outer edges when it’s refrozen. Before returning to the freezer replace the waxed paper and the container lid.

N.B. If you have a sweet tooth and want to eat healthily, it’s best if you to stick with Sukrin’s all-natural sugar alternatives, 100% pure stevia, xylitol, raw honey, pure maple syrup, molasses, and coconut palm sugar.

Carbohydrate 9g Protein 3g - per serving of ice cream (without extra strawberries)

Lucky's Nut Truffles

As I write this blog I’m sat at the end of my hallway with my computer balanced on top of a pile of books, hemmed in by displaced furniture and various bits of office paraphernalia (phase 3 of our annual home improvement and re-decoration schedule has been going on for what seems an interminable 4 weeks already) whilst my man stands next to me with his computer resting on a still unwrapped furniture delivery, trying to research plant variants that have sprouted in our garden, which we don’t recognise.

We’re not green-fingered, but we do like to try and make sense of our green space without destroying all life within it. You only have to look up to see that we’re unusual in this respect. It seems that the majority of people are hell-bent on ‘managing’ nature, particularly when it comes down to so-called tree maintenance a.k.a. the ceaseless year-round topping, lopping and felling of trees. Question: When is a tree not a tree? Answer: When some idiot has butchered all its magnificent branches back to stubs and spindly, finger-like projections have grown in place of the beautiful tree-shaped canopy that once was…or cut it down completely to an ugly stump. 

Stupid is as stupid does. I’m convinced the obsessive compulsion to mess with trees is a form of egocentric behaviour that satisfies man's craving for power and control. With big tool in hand - I mean chain-saw - I believe the power rush they get from hacking, sawing and destroying a living entity is an addiction that feeds on itself. Not only do they spoil the look of the trees that still stand, the resulting pitiful, topped and disfigured specimens are left with open wounds that are vulnerable to attack from invading pathogens (fungi and bacteria). Cutting back, thinning out and removing branches destroys a tree’s natural defences - the tree bark that protects the underlying tree tissue. It also threatens its life support system - the loss of leaves that are every tree’s source of food. Exposed to the sun, the cuts are in effect death wounds and the removal of a large percentage of leaf-bearing branches, starvation.

If a starving tree has enough energy, it will send out multiple shoots beneath the cuts to try and replace its leaves as quickly as possible. These new shoots will never be as strong as the original branch they emerge from and can easily snap off even years after they’ve grown back to the size that the tree was before it was attacked. Furthermore, trees can’t heal - they try to defend themselves by closing off their wounds with a tough, woody substance called wound wood. A tree’s ability to seal off its wounds depends on many variables; its age, species, health and vigour, the size and shape of the wound and the time of year. If a tree can’t respond quickly to its injury it falls prey to rot, insect infestation and wood decay, which in turn leads to a loss of vitality and vigour that results in the tree’s inevitable decline, dieback and structural failure.

It is of course a cunning way for tree cutters to future-proof their industry. If you didn’t need the services of a tree surgeon before, you most certainly will when your decayed and dying trees become a health and safety issue for you and your neighbours!

Despite all the ugliness surrounding them, people still have embedded in their sub-conscious that regular tree felling and pruning is both necessary and good. "It lets in more light; it prevents tree root damage to property; it stops the mess trees create (have they not heard of a broom?); wet leaves are dangerous; tall trees block TV/Sky/Broadband reception; it spoils my view; I can’t see the sky (!); I need the space for off-road parking…" are just some of the excuses given. Then there are the unqualified tree surgeons stalking the neighbourhood for mature trees that they can cash-in on, knocking on doors and persuading homeowners that their trees are an imminent threat unless they are cut-back. I give them short thrift, but many folk are convinced.

What these people don’t seem to know or appreciate is:

• Trees give us oxygen and oxygen helps us breathe - a mature tree in season produces as much oxygen as ten people inhale in a year!
• Trees give birds and animals shelter so if you cut them down you’re messing up their homes.
• Trees help clear the air of heat and pollutant gases. 
• Trees clean the soil - trees filter dangerous chemicals and pollutants out of the soil, which helps assure our food security. 
• Trees absorb carbon dioxide and help stop global warming.
• Trees help conserve rain (to prevent drought) and reduce the likelihood of flooding. They fight soil erosion by protecting the soil from surface flooding - binding soil to sloping land with their roots.
• Trees help control noise pollution.
• Trees mask ugliness and keep unsightly structures from view.  
• Trees save energy. In winter they act as wind breaks - breaking the force of cold, blustery winds and reducing the cost of heating your home. In summer, strategically planted trees around your home shield your property from UV rays and reduce the need for air conditioning.
• Trees give us food - e.g. nuts and fruits.
• Trees improve human health and well-being. As well as offering cooling shade and protecting us from the sun’s harsh rays, they are aesthetically pleasing to look at. Full of life, strong and magnificent, their beauty is more than skin deep. Exposure to trees and nature calms the mind and uplifts the soul. Being in a natural environment surrounded by trees can lower blood pressure and heart rate. Hospital patients who have a view of trees from their window heal quicker, take less drugs and have fewer post surgical complications than those who don’t. Even babies born to mothers that live near to trees are less likely to be underweight. 
• Trees increase property values significantly - they not only beautify your property and the surrounding area, there is less fear and violence in well-planted, green spaces than there is in and around homes in barren neighbourhoods. Houses surrounded by trees sell for 15-25 percent higher than houses with no trees. 

Since trees do so much to benefit humans, we think it’s best to leave them alone to do their job. No radical pruning of healthy trees is required or allowed! Our reward is a semi-wild garden that nature has developed into something quite Disney-like. As well as owls, doves, pigeons, innumerable songbirds, hedgehogs, mice, frogs, bats, the occasional pheasant seeking refuge from the local Sunday shoot, and a hungry female sparrowhawk that knows for sure there are rich pickings to be had, we live harmoniously alongside a small army of grey squirrels that are accidentally planting more trees.

Because humans have destroyed so much of the natural landscape, squirrels have been forced to adapt to a more urban environment to survive. Grey squirrels have adapted more successfully than their red squirrel counterparts, but that doesn’t excuse the widespread racism against grey squirrels, which vilifies them with exaggerated claims that they damage/kill trees by bark stripping and excuses the culling of them because, according to urban myth, grey squirrels are deemed pests that destroy property and cause a decline in red squirrel populations. As with the obsession for tree-pruning, it’s all a load of twaddle. Both red and grey squirrels strip tree bark to build their dreys (squirrel nests) and to get to the underlying wood as a source of nutrition when times are hard but, unlike human crime against trees, the damage they cause is minimal and it doesn’t kill the trees. Here are the facts about the demise of red squirrels and, as you might expect, it’s mostly down to humans!

Given that the natural habitat of squirrels is now disappearing at a rate of knots, they make their dreys in any tree-like structure they can find. Four years ago, around the time our next door neighbour cut down an entire copse of eighteen mature trees, one beautiful, dedicated, mamma squirrel sought shelter on our roof under the solar panels, where she built her drey and tried to raise her kittens (baby squirrels). Sadly, it was not meant to be. Somehow, mum sustained a fatal injury to her back and later that day (Friday 13th April 2012) two kittens fell out of their nest and slid straight off the roof - three storeys high - directly onto the solid concrete path outside our back door. What to do? Tiny, helpless and with their eyes still closed, we had no choice but to take on the immediate squirrel care challenge in front of us! 

In the first few weeks of life, baby squirrels don’t do much more than eat, sleep and grow. However, it wasn’t long before our two little boys became gorgeous handfuls of wriggly, noisy, messiness that took over our lives completely. Active during daylight hours, they lived right next to my desk in our home office. Despite the immense parental responsibilities thrust upon us, we soon discovered what a life-affirming joy these intelligent, industrious, characterful and acrobatic critters are. With the help and support of Clarissa Summers we loved and cherished little Kipp and Lucky 24/7, until they were about six months old and ready to be released back into the wild. Our boys may be long gone, but our love and respect for squirrels lives on.

Whether chasing each other from tree branch to tree branch, jumping around in the tops of our trees, sitting perfectly still in the classic squirrel pose with their tail arched over their back, pausing in front of us to munch on a nut or cheekily peering through the window to get our attention, squirrels are without doubt the cutest, most entertaining of all the wildlife species living in our garden, and we happily pay the price to secure their allegiance. Not only do we make executive-style squirrel boxes to keep them warm and safe, we’re also their most reliable food source - namely, an all-year-round supply of best-quality walnuts (their favourite), hazelnuts and, when in-season, acorns too. It’s part of a deliberate plan. The squirrels have learned how to exploit our generosity by approaching us with charming gestures that signal their need for more nuts, and we know that large quantities of these will be stored in the ground. As squirrels don’t always remember where they’ve buried their nuts, there’s always the potential for some of their cache to take root and grow into new trees.

Helping squirrels survive and thrive in captivity very much depends on what you feed them. As well as whole nuts, fruit and veggies, I used to make my two boys nutritious seed and nut balls that helped them grow strong and kept them noisily bouncing around their cage for hours. It seems timely that today’s recipe for Lucky’s Nut Truffles (no prizes for guessing why I’ve called them that) are an energy ball equivalent for humans. These blissful little bombs of goodness mix protein, vitamins, fibre, minerals and essential fats and are a chocolatey, nutty delight to enjoy any time you need an energy boost. Sweetly satisfying and sustaining, Lucky’s Nut Truffles are ideal for a pre or post workout snack, yet still dainty enough for some after dinner indulgence. Incredibly moreish, I suggest you squirrel away a plentiful stash for yourself in the refrigerator, where they could (but I predict won’t!) last a couple of weeks.

Lucky’s Nut Truffles (make about 22)

Ingredients

100g organic raw walnuts

100g organic raw hazelnuts, unskinned

15g raw cacao powder

100g Medjool dates, pitted (about 6)

1 ½ shots (60 ml) freshly brewed espresso-strength coffee

1 tbsp smooth almond butter

3 tbsp coconut butter

2 tsp organic ground cinnamon

2 drops organic liquid stevia

2 tsp pure vanilla extract

50g organic shredded coconut, for coating

Instructions

Pre-heat the oven to 180℃ / 350℉ / Gas mark 4. 

Put the pitted dates into a bowl and pour over the hot coffee. Set aside.

Place the walnuts and hazelnuts together on a baking tray and toast for 8-9 minutes. 

Place the shredded coconut on a separate baking sheet and toast at the same temperature for 5-6 minutes, or until a deep golden brown. Leave on the tray to cool.

Tip the toasted nuts - it doesn’t matter if they’re still warm - into a food processor bowl and blitz until finely chopped. Don’t allow all the walnuts and hazelnuts to become totally smooth as some slightly larger, crunchy pieces in the mix adds texture. Empty the ground nuts into a bowl and set aside.

Add the dates, coffee, cacao powder, almond and coconut butters, ground cinnamon, vanilla extract and liquid stevia to the now empty processor bowl (no need to wash it first) and process until the mixture clumps together into a sticky, gooey paste. You may need to scrape down the sides of the bowl a couple of times to ensure an even mix.

Add the toasted nuts to the paste and pulse everything together until the nuts are evenly distributed.

Using a dessertspoon, scoop the dough into individual bite-sized portions (approximately 17g each) and roll anti-clockwise between the palms of your hands into smooth, round balls.

To finish, roll the truffles in the toasted coconut. 

Carbohydrate 6g Protein 2g - per truffle

Low-Carb Breakfast Buns

I couldn’t resist the challenge of coming up with something new for National Breakfast Week! Unbelievably, these delicious, light-textured, incredibly moreish, vegan, Low-Carb Breakfast Buns are dairy-free, gluten-free, grain-free, egg-free and refined sugar-free. No slight-of-hand ‘natural’ sweeteners are added to the mix either…even if you don’t have my fave zero-carb Sukrin Gold to hand (although I think you should!), just one single tablespoon of pure organic maple syrup will sweeten the whole job lot nicely!

These really healthy Breakfast Buns are so fast and easy to make that my man thinks I should add another category to Primal Plate…”Not so much Primal Pronto, more like Instant!” 

If you suffer from a nut allergy, you can substitute whole organic pumpkin seeds for the chopped walnuts. The buns still retain the same satisfying ‘crunch’ and with or without nuts both versions are equally as good.  

So good in fact that you don’t need to reserve them for breakfast. I’d be happy having mine at teatime too! Lovely served warm from the oven with a drizzle of maple syrup, you can almost feel these resistant-starch packed beauties doing you good! Definitely something worth getting out of bed for!

Low-Carb Breakfast Buns (Makes 12)

Ingredients

150g organic tiger nut flour 

25g Sukrin reduced-fat organic almond flour 

25g organic cold-milled golden flaxseed

2 tsp gluten free baking powder

40g organic walnuts, finely chopped (if you are allergic to nuts, use whole pumpkin seeds instead)

40g organic sunflower seeds

90g organic coconut oil, melted (or 6 tbsp organic cold-pressed tiger nut oil )

1 tbsp Sukrin Gold (or 1 tbsp organic pure maple syrup)

1 tbsp pure vanilla extract (I use Ndali)

225ml unsweetened almond milk, preferably homemade (or 225ml full-fat, raw, organic cow’s milk)

Instructions

Pre-heat the oven to 200℃ / 400℉ / Gas mark 6

Line a 12-hole bun tin with 12 paper bun cases

Weigh all the dry ingredients directly into a medium sized bowl and, using a fork, mix together well.

Add the maple syrup (if not used Sukrin Gold) and the oil and combine.

Pour in the milk and continue to mix with a fork until the mixture comes together into a thick batter-like consistency.

Spoon into the bun cases (you’ll need a smidgeon over 50g of batter per case) and bake in the pre-heated oven for 15-20 minutes, or until a cocktail stick inserted into the centre comes out clean.

Serve warm from the oven with a little maple syrup drizzled over, if liked. 

Carbohydrate 9g Protein 4g - per breakfast bun (made with maple syrup & cow’s milk)

Carbohydrate 7g Protein 3g - per breakfast bun (made with Sukrin Gold & almond milk)

Almond Milk

Almond milk and other milk alternatives are becoming increasingly popular as people turn their backs on dairy in search of a healthier and more sustainable lifestyle. I personally enjoy cow’s milk and other dairy products but this is conditional upon the milk, butter and cheese being organic, grass-fed, full-fat, vegetarian (no animal rennet in my cheese please!) and preferably raw (unpasteurised).

Mass produced dairy products involve the use of antibiotics, bovine growth and milk producing hormones, feeding cows an unnatural diet of soy and other grains that have been grown with fertilisers and pesticides, and continuous milking, even throughout pregnancy. Treating dairy cows as mere ‘milking-machines’ rather than as intelligent animals, forces the animal to overproduce milk and robs mothers of their baby calves - the male calves (considered a waste product of the dairy industry) are shot, and the females are reared only to suffer the same fate as their mother. From a human health perspective, the cheap milk that’s produced is not only nutritionally inferior, it is also contaminated with the hormones, antibiotics and other toxic chemicals that have been forced upon these suffering animals throughout their short lives.

Unfortunately, most industrially-produced alternatives to dairy milk are not as healthful as you might imagine. Firstly, there is never a good reason to drink soy milk. But also shop-bought almond, rice and oat milks are frequently packed with chemicals - flavourings, thickeners, sugar or toxic sugar substitutes like aspartame. Organic coconut milk is a healthy drink but only reliably so if it’s free from BPA (a potential toxic found in the lining of canned goods containing coconut milk, soup, tomatoes etc.) and guar gum (that can cause digestive problems). As far as I’m concerned, if it’s a choice between factory-farming or industrially-processed dairy substitutes, they can all milk off! 

Fortunately, with just two ingredients, a decent blender and a nut milk bag it’s easy to make a healthier, better tasting ‘milk’ at home by simply blitzing nuts with water. 

Rich and creamy almond milk can be drunk straight, in tea or coffee, poured over Primal Plate’s Nut & Seed Granola or as a substitute for cow’s milk in recipes for soups, smoothies, shakes, sauces, ice creams etc. It is particularly good when made into our Cream of Cauliflower Soup. 

A delicious health-food option for everyone, I think nut milks are an absolute boon for vegans, anyone who is lactose intolerant and not least of all, cows! 

Almond Milk (makes 750ml)

Ingredients:

200g raw, organic, unblanched almonds, soaked overnight in cold water

600ml freshly filtered cold water (see note below)

Instructions:

The next day, drain the soaked almonds and rinse well under cold water. Drain again.

Tip the almonds into a blender and pour in 600ml of filtered cold water. Blitz for 3-4 minutes until completely homogenised and smooth.

Open up the nut milk bag and set it inside a medium sized mixing bowl. Pour the mixture from the blender directly into the bag. 

Tighten the tie at the top of the bag to hold everything inside, then using your hands firmly squeeze out all the liquid until you’re left with only dry almond pulp.

Transfer the milk into a lidded glass jar or bottle and chill. 

Store covered in the refrigerator for up to 4 days. Stir or shake well before using. 

Notes

The above recipe is for unsweetened almond milk. To sweeten, add 2 teaspoons maple syrup (or raw organic runny honey) and 1 teaspoon pure vanilla extract or 2 roughly chopped stoneless Medjool dates to the soaked almonds and water before blending. Alternatively, add organic liquid stevia to the finished milk to taste (approx 4-6 drops). 

You can make cashew nut, macadamia nut, hazelnut, tiger nut (see our recipe for Horchata) and coconut milk (with organic coconut chips instead of nuts) using the exact same method.

I strongly recommend freshly filtered water for making nut milks. I think this warrants the separate blog post entitled ‘Cool, Clear, Water’ to tell you why and how!

Carbohydrate 2g Protein 2g - per 100ml serving (unsweetened)

Cream of Cauliflower Soup

Back in the 1960s, for one brief year, I attended catering college. During our daily student briefings, prior to lunch service in the college’s public restaurant, I learned culinary French. For example, today’s recipe for Cream of Cauliflower Soup would have appeared on the restaurant menu as Crème Dubarry. 

It’s funny how half a century later the words ‘Crème Dubarry’ kept haunting me when, due to an oversight, I’d defrosted too much milk. A glut of defrosted milk taking up too much fridge space is not a good thing, so I knew I needed to conjure up a ‘cream of something’ soup and do it quickly. A foray into my second fridge (I have one solely dedicated to storing fresh fruit and vegetables!) revealed an organic cauliflower and a couple of leeks left over from last week’s food shop. Clearly my subconscious was trying to tell me something, because at this point cream of cauliflower soup was a foregone conclusion! And, since I really like the story of how cauliflower soup came to be known as Crème Dubarry, so was today’s blog post.

Madame du Barry was a very beautiful, highly desirable courtesan - a high-class prostitute to the men of the French court - before officially becoming King Louis XV’s last mistress. Later she lost her head during the French Revolution and was guillotined in December 1793. Cauliflower was first introduced to the French court during Louis XV reign and having tasted it boiled in stock, flavoured with nutmeg and served with melted butter, the king liked it so much that he dedicated it to his mistress Mme. du Barry. It is said that if she was ever served anything other than cauliflower soup for a starter, she would send it away and demand that it be replaced. Subsequently, cauliflower soup became known as Crème Madame du Barry and, given its origins, it is a veritable ‘upper-class’ soup, to say the least! 

Silky smooth, milky-sweet, almost nutty flavoured, this elegant soup is destined to become another Primal Pronto classic. For a special occasion it can be garnished with sautéed wild mushrooms, pan-fried king prawns or a poached egg, but for a family meal it really is a lovely, luxurious soup that’s best kept simple with a drizzle of melted butter and a dusting of fresh nutmeg. Since it was this simple pairing of nutmeg and butter with cauliflower that so impressed King Louis XV and popularised it in France, I hope it will impress you too!

To make a meal of this soup you need something more that can hold its own against cauliflower’s potency and nuttiness. I thought Cheddar Muffins might do the trick, and they did. Spread with butter and still warm from the oven, Primal Plate’s cheesy, savoury muffins with their ‘crusty’ tops are a cross between a bread roll (they don’t fall to pieces when you spread cold butter on them) and a muffin. Just the thing if you’re on a low-carb diet and haven’t figured out how to satiate your appetite without a slab of bread with your soup. I’ll be posting the recipe soon!

Cream of Cauliflower Soup (Serves 6)

Ingredients

1 medium/large cauliflower, stalks discarded and florets broken into small pieces (about 450g prepared weight)

2-3 medium leeks, white part only, finely sliced (about 165g prepared weight)

20g butter

2 tbsp olive oil

600ml vegetable stock (made with freshly boiled filtered water and 2½ tsp organic Marigold Vegetable Bouillon powder)

500ml full-fat milk

1 bay leaf - optional

sea salt 

freshly ground white pepper

50g raw cashews

100ml double cream

a little melted butter, freshly grated nutmeg and single parsley leaves. to garnish

Instructions

Put the cauliflower florets and leeks into a large saucepan with the butter and the olive oil. 

Gently heat the contents of the pan, stirring the vegetables around in the melting butter and oil until they are evenly coated and they start to sizzle. 

Cover with a lid and sweat over a low heat for about 10 to 15 minutes, stirring from time to time. At the end of this cooking time, the vegetables should be softened but not browned.

Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. Turn down the heat, season to taste and simmer, uncovered, for 10 minutes.

Take the pan off the heat and add the cashews. Leave to stand for a further 10 minutes - the hot soup will help soften the raw cashews.

Add the cream (if using) then blend everything together in a food processor or blender. 

Pass the puréed soup through a fine metal sieve into a clean pan. Taste and adjust the seasoning if necessary.

When you’re ready to serve the soup, gently re-heat to just below boiling point, stirring occasionally. 

Ladle the hot soup into individual warmed bowls, then spoon or drizzle a little melted butter on top, dust with grated nutmeg and add a parsley leaf to each bowl. 

Notes

If preparing ahead, cool, cover and chill for up to a day.

Primarily a vegetarian, I am in a constant state of flux trying to achieve a balance between fulfilling my nutritional needs (organic, raw milk and cheese is an excellent source of Omega-3, calcium and protein) and pacifying my sensibility towards animals (the cruelty involved in the dairy industry per se breaks my heart). Gentle souls and vegans rejoice! I made a second batch of Cream Of Cauliflower Soup using just almond milk instead of cow’s milk and cream. And, because the flavour profiles of cauliflower and almonds have a natural affinity, it turns out that the finished soup was equally as creamy and delicious as when it was made with full-fat dairy milk and cream! 

However, this does necessitate making your own almond milk before making the soup. I do not recommend shop-bought almond milk that’s been industrially-processed and loaded with stabilisers, emuslifiers, thickeners and sugar! Meanwhile, for all cow’s milk naysayers, the environmental ravages of siphoning off water in California for their almond crops isn’t boding well for the planet either! I don’t pretend to have all the answers!

If you do eat dairy and are not up for making your own nut milk, please seek out the best quality cow’s milk you can buy. By the best, I mean milk that’s good for you, has been ethically produced and is environmentally-sustainable. At Primal Plate we don’t consider purchasing cheap milk from abused cows an option. The cheap, mass-produced, heat-treated (pasteurised) stuff found on supermarkets shelves is not a nutritious health-giving food, furthermore animal welfare is ignored and the environmental cost is too high. 

I buy my milk online from Gazegill Organics’s happy cows because there is simply is no substitute for clean, full-fat, organic, grass-fed, raw milk. The more expensive price you have to pay for real milk is worth every penny. It contains all it’s vital nutrients, tastes more rich and creamy and behaves differently to the watery substance that passes for milk in supermarket chiller cabinets. For months Sarah complained that her chocolate banana milk shakes (made with organic pasteurised milk purchased from a supermarket) didn’t come out nearly as thick and creamy as my Raw Chocolate Banana Milkshake. When I finally realised what was going on, I substituted some of my supply of raw milk for her pasteurised milk and…Voila! No more thin milkshakes! Remember, pasteurisation not only destroys harmful germs but kills off useful bacteria and a high percentage of vital nutrients too. It also makes the calcium contained in raw milk insoluble, so there’s little point in feeding it to your kids to build strong bones!

Then there’s the horrific reality of mass milk production - one of the most exploitative and cruellest industries in Britain today. Sad cows, housed en masse in concrete confinement feeding centres, fed an unnatural diet of corn, soy and other grains that their bodies aren’t designed to eat. Overfed, over-milked and kept alive on a chemical cocktail of hormones and antibiotics, they are pushed to their limits 24/7. When these poor animals are finally worn-out - literally milked-dry of their profit potential by humans - they are dispatched to the abattoir, where their vastly shortened, miserable lives end violently. I have to ask myself, who in hell wants to drink this stuff?

Meanwhile, the oldest, luckiest, milk-producing cow on Gazegilll Organics farm, where she has access to 16 acres all year round and a diet that's kept as natural as possible, is twenty-one years old already! How fabulous is that?  As consumers, we have a choice. Please do yourself and farm animals a favour. Only support dairy farmers that produce organic, grass-fed milk from cows that are treated with this much love and respect. Thank you.  

Carbohydrate 13g Protein 6g - per serving

Crumble-topped Mince Pies

Healthy, Primal, vegetarian mince pies (or vegan, if you substitute coconut oil for butter) without added sugar, wheat flour or other grains? Yes please! 

This recipe is my adaptation of an original recipe I found in Good Food Magazine, Christmas 2007. However, Primal Plate gluten-free mince pies are made with tiger nut and almond flour pastry encasing dollops of delicious homemade mincemeat that has no sugar or fat added. So in spite of them tasting like the best mince pies you’ve ever eaten, you can have all of the pleasure with none of the guilt. I should warn you, even if you’re stuffed to the gunnels with other Christmas food, you’re still going to want to find room for more when you espy these sweet delights! 

But that’s okay, because you can’t really ‘fall off the wagon’ when you’re substituting nutritious, low-carb ingredients for grain flour and only using half the pastry of normal mince pies! Plus, these Crumble-Topped Mince Pies are so meltingly delicious, and look so winter wonderland with their crunchy ‘snow-capped’ topping, that it just won’t seem right to let Christmas day pass you by without one!

They disappear fast in our house, so blogging the recipe seemed sort of compulsory in the run up to Christmas - my fella thinks that eating at least two a day will help keep you in the festive spirit! They’re a much lighter and healthier alternative to the ‘heavy-weights’ found stacked on supermarket shelves (since last September!) and those endorsed by baking traditionalists, and happily, given the demand by my nearest and dearest, they are also ridiculously easy to make. 

Essentially, the mincemeat and the tiger nut pastry both only need a quick ‘whizz’ in a food processor and they’re made. And, since the mince pies can conveniently be cut, pre-assembled and frozen in their tins, you can always have a batch 'at the ready’ for when you need them. Once defrosted, making the crumble and topping the pies takes less than 5 minutes. 

If you like mince pies, these extra special mince pies can’t fail to impress. You won’t like them...you’ll love them! 

Crumble-topped Mince Pies (V)

Ingredients - for the mince pies

1 medium/large ripe banana

100g organic raisins

100g organic sultanas

100g organic currants

50g organic dried cranberries, no added sugar

60g Medjool dates (about 3), stoned and chopped                        

50g flaked almonds

Finely grated zest of 1 organic orange, juice of ½ orange

25g Sukrin Gold

½ tsp grated cinnamon                        

½ tsp ground nutmeg                            

½ tsp ground ginger                            

3 tbsp brandy

Ingredients - for the pastry

125g unsalted butter, chilled and cut into small cubes + a little extra for greasing (or to convert to vegan use coconut oil)

150g organic tiger nut flour

50g Sukrin reduced-fat organic almond flour

1 tbsp Sukrin icing sugar

Finely grated zest of 1 organic orange

1tbsp cold water

Ingredients - for the crumble topping

25g butter, melted (or use coconut oil if you don’t eat dairy)

25g organic ground almonds

25g flaked almonds

¼ tsp ground cinnamon

25g Sukrin Gold

To serve

A little Sukrin icing sugar

Instructions - to make the mincemeat

Simply mix everything together in a food processor until well combined and the texture of mincemeat. Done!

Instructions - to make the pastry

Put the tiger nut flour, almond flour, butter (or coconut oil), icing sugar and orange zest into the bowl of a food processor and whizz together until the mixture starts to clump together.

Add the tablespoon of water and briefly whizz again.

Tip the mixture out onto a sheet of non-stick (parchment) paper. Press it together into a ball, flatten into a disc with the palm of your hand then cover with another piece of non-stick pastry. 

Pre-heat the oven to 180℃ / 350℉ / Gas mark 4. Lightly grease a shallow bun tin.

Roll the dough out between the two sheets of non-stick baking parchment to a 2-3mm thickness. Using a 7½ cm (3 inch) fluted round cutter, stamp out discs from the pastry. Gently place the discs of pastry into each section of the bun tin. 

Press any pastry trimmings back together, re-roll and continue cutting out more discs until you have as many pastry cases as you want, or the pastry is used up - this quantity of pastry dough should make about 16 mince pies. 

Fill each pastry shell with 1 heaped teaspoon mincemeat and spread out to smooth.

At this point, the mince pies can be frozen, uncooked in trays for up to 1 month    

Instructions - for the crumble-topping

When you’re ready to cook the mince pies, melt the butter over a low heat, allow to cool slightly, then combine all the crumble ingredients in a small bowl and sprinkle a little on the top of each mince pie. 

Bake on the middle shelf of the oven for about 15 minutes, or until the pastry is cooked and golden brown. 

Cool in the tin(s) for 5 minutes before transferring to a wire cooling tray. 

Sift a little Sukrin icing sugar over the top of the mince pies before serving.

Notes

The mincemeat recipe will make about 36 mince pies. Because it doesn’t contain any sugar, it won’t keep like ordinary mincemeat. However, it can be stored in a covered container in the refrigerator for up to a week.  

These mince pies are good eaten warm or cold. To re-heat them after baking, simply warm them in a pre-heated oven at 180℃ for 5 minutes. Don’t forget to dust with a little extra Sukrin icing sugar before serving, as any previously sprinkled on top of the mince pies dissolves in the heat of the oven second time around!

Carbohydrate 14g Protein 3g - per mince pie

Roasted Squash Soup

Autumn delivers an incredible array of squash, pumpkins and gourds, so what better way to celebrate the season than to come in out of the cold to a steaming bowl of glorious golden-orange Roasted Squash Soup? 

Creamy, with a distinct flavour and delicate sweetness, it contains neither cream or sweetener. It is comforting, delicious and vegan. You can serve it as it is but it’s even lovelier topped with toasted pumpkin seeds and sprigs of fresh thyme.

I’ve included this recipe in the Primal Pronto section of the blog because although the squash takes about 45 minutes to roast, the ingredients list is short and it’s such an easy soup to make. Basically, the squash roasts in the oven whilst you unhurriedly fry-off an onion and boil a kettle of water. Then all that’s left to do when the squash is cooked, is to spoon its flesh into a blender with water and vegetable bouillon powder and whizz to velvety smooth perfection.

Roasted Squash Soup (in mugs), Vegetarian sausages with Autumn Coleslaw (recipe coming soon) and Primal Pronto Energy Bars are the perfect outdoor grub to eat around the bonfire with family and friends to help make your Guy Fawke’s celebration a night to remember. 

Roasted Squash Soup (serves 4)

Ingredients

1 medium-sized organic squash (I used onion squash but if you can’t get hold of one use butternut squash instead)

1 large onion, finely chopped

2-3 tbsp olive oil

1.2 litres water

1 tbsp Marigold organic vegetable bouillon powder

2 tbsp pumpkin seeds

4 sprigs of fresh thyme

Instructions

Boil a kettle of fresh water. 

Pre-heat the oven to 190℃  375 ℉ Gas mark 5

Cut the top end off the onion squash then cut down lengthways into 4 quarters. Scoop out the seeds and fibres (discard these) then put the quarters of squash skin-side down on to a baking tray. 

Brush the cut surfaces with olive oil and roast in the pre-heated oven for about 45 minutes, or until the squash in soft. 

Whilst the squash is cooking heat 1 tablespoon of olive oil in a saucepan over a gentle heat. Add the onion, cover and cook gently for about 8 minutes until it is soft and just starting to brown. 

Add 1 litre of hot water from the kettle and the bouillon powder to the pan, bring to a simmer, then cover and take off the heat. 

When the squash is cooked, scoop out the flesh into a blender or food processor (discarding the skin) along with the onion/vegetable stock. Puree together until velvety and smooth.  

Tip the puréed soup through a metal strainer into a clean pan. At this stage, you can stir in in a little more water to make a consistency that’s pleasing to you. Season to taste with sea salt and pepper and gently heat through.

Meanwhile, heat a splash of olive oil in a small non-stick frying pan set over a moderate heat and fry the pumpkin seeds for 1-2 minutes until just toasted. Tip the pumpkin seeds onto a plate lined with piece of kitchen paper.

Serve the hot soup in 4 warmed bowls with the toasted pumpkin seeds and thyme sprigs on top of each bowl. 

Carbohydrate 22g Protein 3g - per serving

An array of homegrown squashes make a beautiful Autumnal display. Image courtesy of Mirror Imaging Photography

Grilled Hake in Tomato Herb Broth with Vegetable Tagliolini

Its been said that ignorance is bliss. And yes, in the context of being innocent and unaware (like a child at play), or entering that meditative space of ‘no thought’ (as a conscious adult), your bliss is unhindered by the external reality that surrounds you. I wish I could be in that state of being more often!

The enormity of the problem with agribusiness - the mass torture and slaughter of animals and the pollution and degradation of the environment - is what is, at this point in history. But thinking about it and seeing its terrible effects on social media, sickens me. When I first started to write this food blog I simply wanted to help shift the Primal/Paleo fraternity away from their avid consumption of meat by inspiring them to eat more vegetarian meals. I would even argue that the Primal/Paleo diet was not primarily meat-based but rather a preponderance of fruit, vegetables, nuts and seeds…and that termites were probably our ancestors main source of animal protein.    

I didn't expect to subsequently be confronted with compelling evidence for not eating fish too. Stupid of me. Ego runs humanity and the collective ego is culturally conditioned into believing that, as ‘masters of the universe’, human beings have a divine right to subjugate all of nature to its will. Apparently unstoppable, greed and exploitation knows no bounds. Whilst painfully aware that overfishing currently threatens many species of fish and the importance of sustainability, I hadn’t bargained for what is really going on under the sea. 

It’s not that I am intrinsically opposed to eating meat or fish. It really does depend on the context. I still have to buy and prepare organic free-range chicken and pork and line-caught tuna for my cat Sushi to eat (it is a biological necessity for cats to eat meat) and, if I had the skills to skin and gut a fresh road kill, we’d probably eat that too. But ‘growing’ meat in appalling conditions on factory farms, polluting the rivers and oceans with animal excrement, cutting down acres of rain forest to grow grain for livestock to feed the privileged few whilst millions starve, to use man-made devices to harm and kill all the creatures under the sea is both heartbreaking and unnecessary. 

Already eighty-five per cent vegetarian, there’s a part of me that would like to be vegan. I just know my body wouldn't be happy with the choice. I don’t eat meat on compassionate grounds. I can’t eat grains because I’ve fully experienced their inflammatory effect in my body. I try to avoid potatoes (although I only have personal anecdotal evidence that they’re not good for me) as well as legumes (dried beans, chickpeas, lentils etc.) because they contain anti-nutrients. Instead I rely on plenty of fruit, vegetables, nuts and seeds, vegetarian cheese, organic free-range eggs, raw milk from grass-fed cows and what hitherto I thought was sustainably-sourced wild or organic fish for a healthy, low-carb, protein-packed diet. However, fish will be off the menu if eating it means I’m inadvertently supporting the super-trawler industrialised version of fishing.

I’ve asked my fabulous fishmonger Terry (contact: fishinnotts@hotmail.com), who always fetches the best of ‘today’s catch’ directly from the docks and delivers it straight to my door, if he can reassure me that the fish I’m buying is responsibly and sustainably caught. Unfortunately, sustainability won’t make overfishing disappear - to solve that problem, we all need to eat less fish. Supporting the work of organisations like Greenpeace and Compassion In World Farming also helps keep food shoppers informed. Greenpeace have named Marks & Spencer as being the best UK supermarket to buy fish from. However, some fisheries do get the MSC logo for just ‘working towards’ sustainable fishing rather than actually fishing sustainably! If you’re in any doubt, don’t buy.

So now you know that eating fish is not inconsequential, I want to mindfully share with you this tasty recipe for Grilled Hake in a Tomato Herb Broth with Vegetable Tagliolini. It is colourful, it is delicious, it is low carb. It is a beautiful looking, healthy, nutritious dish - everything that Primal Plate wants to promote for a healthier you - but is that enough?

If you think it is, Grilled Hake in Tomato Herb Broth with Vegetable Tagliolini is one of the best ways I know to healthily celebrate the fact that there are still fish left in the sea for us to eat and enjoy. I hope it doesn’t prove to be my last fishy hurrah on Primal Plate’s blog. The jury’s still out.  

Grilled Hake in Tomato Herb Broth with Vegetable Tagliolini (Serves 4)

Ingredients

4 x 200g thick, sustainably sourced (MSC) hake fillets, skin-on, pin-boned & descaled

Sea salt and freshly ground black pepper

A little melted butter - for brushing 

100ml white wine    

200ml water

1 dsp Marigold organic vegetable bouillon powder

2 dsp Clearspring tamari soy sauce

100g unsalted butter, chilled

1 tsp arrowroot

2 medium carrots

2 medium courgettes

2 medium leeks

2 vine-ripened tomatoes, skinned, de-seeded and finely diced

1 heaped tbsp finely chopped coriander

Instructions

For the grilled hake: put the fish, skin-side down, on a large shallow dish or plate and sprinkle with sea salt. Set aside for 30 minutes. 

For the broth: put the water, wine, bouillon powder and soy sauce into a pan and boil rapidly until it has reduced by a third. Strain through a fine sieve into a clean pan and set aside. 

Rinse the salt off the fish and dry the fillets on kitchen paper. Brush each piece on both sides with melted butter and put skin-side up on a greased baking tray. Season the skin with sea salt and some freshly ground black pepper. Cover lightly with cling film and set aside.

To prepare the vegetables: use only the white part of the leek, peel the carrot, trim the courgette, then spiralise the courgette and carrot into tagliolini - alternatively, use a sharp knife or mandolin to cut the vegetables down lengthways before then slicing again with a sharp knife into thin strips.  

Preheat the grill to high. 

Meanwhile, in a small bowl or mug, combine 1 tsp. arrowroot powder and 1 dsp. water to make a thin slurry. Re-heat the broth to boiling point then add a spoonful of the hot buttery broth into the arrowroot paste and combine well. Tip the arrowroot mixture back into the saucepan whilst stirring continuously. Allow the broth to cook on a very low heat until it thickens.

Remove the cling film and grill the hake for 8 minutes on one side only.

Whilst the hake is grilling, gradually whisk 75g chilled butter, cut into small cubes, into the hot broth to make a silky smooth sauce. Keep warm.

Just before the fish is ready, melt the reserved 25g butter in a frying pan. Stir-fry the prepared vegetables until just softened but still crisp. Season to taste. 

Remove the cooked hake from the grill and allow to rest for a minute or two. Bring the broth back to just below boiling point and add the finely diced tomatoes and chopped coriander leaf. 

Serve the fish on a nest of vegetable tagliolini with the tomato herb broth spooned round.  

Notes

Don’t put the fish too close to the heat source - about 15cm (6”) away from the grill will allow the fish to cook through perfectly without scorching the skin.

Carbohydrate 13g Protein 42g per serving

Thai Spiced Aubergine Curry with Cauliflower Rice

I met one of my oldest friends last week. We go back nearly thirty years, I think. I don’t see her that often, but when I do, it’s as if it’s just a continuum of the time before - even if our last meeting was months, or even years, ago. I love this woman’s courage, directness and no-nonsense attitude to life. Turns out, we’ve both lost a significant amount of weight recently, so obviously our respective weight-reduction diet plans were up for discussion and comparison. Her low-fat / low-calorie / high-nutrient Slimmer’s World diet (by which method she has lost four stone!) is almost the exact opposite of my high-fat / low-carbohydrate / Primal diet that doesn’t give a hoot about counting calories (though it’s still nutrient dense).

It’s a sure-fire thing that Primal Plate has nothing to offer my friend in terms of optimising a weight-loss maintenance plan because she’s doing brilliantly already, thank you very much! What I do know is that you cannot combine Primal eating (no-grains, low-carbohydrate) with a low-fat diet because you’d find yourself in a dietary hell of restricted food choices and no energy. And vice versa. The natural consequence of a high fat, high carbohydrate diet and a sedentary lifestyle is an increasingly fat and unhealthy body. In this context, today’s obesity and type-2 diabetes epidemic is the norm.  

It appears dietary guidelines for weight loss are still polarised between low-fat / high-carbohydrate (including grains, potatoes and wholemeal bread) and high-fat / low-carbohydrate (your source of energy comes from healthy dietary fat like cheese, grass-fed meat, butter and cream). So, the message is, unless you do insane amounts of exercise, you really can’t combine both diets and stay at your optimum weight! Whatever you’ve been conditioned to believe, there is mounting scientific evidence that proves fat, particularly saturated fat (butter, cheese, meat and cream), isn’t the enemy. In fact, it may be high carbohydrates that are more dangerous. Hence, Primal Plate recipes answer the need for comfort food that could be mistaken for carbohydrate-rich meals.

Whilst putting the world to rights, as only sixty-something sagacious women can, I mentioned my inclination towards vegetarian food and my friend went on to tell me how tricky she found cooking for her son and girlfriend, who are both vegan. It was then a light went on inside my head. To make Primal Plate blog more relevant to her, why not develop a low-carbohydrate, Primal (no grains, no pulses, no legumes) easy-to-cook vegan recipe? And with that thought, Thai Spiced Aubergine Curry with Cauliflower Rice was created.

The first time I made this dish, the result was such a pleasant surprise! The aubergine transforms itself into a sort of ‘vegetarian meat’ that absorbs the curry spices and fresh lime juice well, and perfectly blends with creamy coconut milk into an amalgam of sweet-sour, meltingly soft, spicy curry perfection. 

The trick to cooking aubergine is to cook it thoroughly - in this instance, first cutting it into smallish pieces and frying in coconut oil until it’s evenly brown on all sides, then lightly braising in the sauce until it’s unctuously soft and velvety. Low-carbohydrate, grain-free, cauliflower ‘rice’ does a brilliant job of soaking up all the delectable juices and voilà - a healthy, flavoursome vegan meal that is seriously yum!   

You’ll need a food processor to make the Cauliflower Rice.

Thai Spiced Aubergine Curry with Cauliflower Rice (Serves 4)

Ingredients - for the aubergine curry

3 medium aubergines (about 750g (1lb 10oz) total weight)

3 tbsp organic coconut oil

1 large onion, finely chopped

2.5cm (1in) piece root ginger, finely chopped

4 tsp red Thai curry paste (I use Barts)

1 tbsp raw organic coconut sugar

1 lime, juiced

1 tbsp tamari

Sea salt

Freshly ground black pepper

300ml (10½ fl oz) cold water

2 x 400g (14oz) cans full-fat coconut milk

15g (½oz) basil leaves, finely shredded

60g (2oz) raw cashews

1tsp olive oil

Instructions 

Heat 1 teaspoon of olive oil in a small frying pan and slowly toast the cashews over a low heat until they are golden. Allow them to cool on a plate lined with kitchen paper. When cool, use a sharp knife to chop them into smallish pieces. Set aside.

Meanwhile, clean the aubergines with a damp kitchen towel, cut off the stalk end then cut the flesh into small (2cm) cubes.

Heat the coconut oil in a large frying pan over a medium-high heat then add the chopped onion and ginger and cook for 2-3 minutes until softened. 

Add the aubergine cubes and fry, turning over from time to time, until everything is a deep golden brown on all sides. This takes about 10 minutes so keep your eye on it to make sure the mixture browns evenly and doesn’t burn.

Add the curry paste to the pan and cook for a further minute. Then add the coconut sugar, the lime juice, the tamari, sea salt, freshly ground black pepper and the cold water. Bring to the boil, then reduce the heat to gentle simmer and continue to cook for 15 minutes or until the liquid has reduced to about a third of its original volume. 

Stir in the coconut milk and continue to cook gently for another 5 minutes.

Taste to check the seasoning, then serve with shredded basil and toasted cashews scattered over and steamed Cauliflower Rice.

Cauliflower Rice (V) (Serves 4)

Ingredients

1 large head of cauliflower, preferably organic

1-2 fresh bay leaf (optional)

Instructions

Boil a kettle of water.

Wash and dry a large head of cauliflower. Cut off the florets only (you don’t need the stem). Blitz the florets in a food processor for about 30 seconds until it comes together into a powdery cauliflower ‘snow’. 

Tip the cauliflower into the top of a steamer and tuck a couple of bay leaves into the cauliflower, if you have them. Pour the boiling water from the kettle into the bottom of the steamer, cover and steam for 3-4 minutes (do not cook any longer than this - the ‘grains’ of cauliflower should stay separate, not reduce to wet mush!)

Drain well and serve immediately with Thai Spiced Aubergine Curry

Notes:

There’s no need to salt the aubergines for this recipe, or indeed for any recipe calling for aubergine now that the bitterness has been bred out of modern varieties. When it comes to Mellanzane Parmigiana I still do, mainly out of force of habit, which just harks back to the time when I used to fry the aubergine slices in olive oil prior to assembling the dish and, unless they were pre-salted, the amount of olive oil they absorbed was alarming!

Carbohydrate 28g Protein 13g - per serving of aubergine curry with cauliflower rice