Ultimate Paleolithic Collection (10 page)

Ingredients:

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Juice of 3 lemons

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3 tablespoons raw honey

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1 teaspoon minced garlic

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Salt & pepper to taste

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2 tablespoons olive oil

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½ pound large raw shrimp, peeled and cleaned

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¼ teaspoon fresh ginger, finely grated

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½ cup snap peas, diced

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2 medium sized zucchini, diced

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½ cup broccoli sprouts

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2 tablespoons toasted sesame seeds (optional)

Directions:

1.
   
In a small bowl, whisk together the lemon juice, honey, garlic, salt and pepper.

2.
  
Pour half of the mixture over the shrimp, allowing it to marinate for a few minutes.

3.
  
Heat the olive oil in a large skillet over medium-high heat.

4.
  
Once hot, add the shrimp to the skillet and sauté until pink and cooked through.

5.
   
In a medium bowl, combine the ginger, snap peas, zucchini, and sprouts.

6.
  
Toss the warm, cooked shrimp into the bowl.

7.
  
Toss with the remaining half of the lemon juice mixture and sesame seeds.

8.
  
Serve immediately.

Note: A nice variation is to add in a few chunks of fresh pineapple if you have it. It isn’t necessary, but it adds a whole new dimension.

Poached Egg Salad

Ingredients

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4 eggs

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3 tablespoons lemon juice

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2 teaspoons Dijon mustard

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¾ teaspoon sea salt

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½ teaspoon fresh ground pepper

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½ cup olive oil

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4 ounces lean ground beef

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6 cups mixed greens

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4 ounces aged shredded cheddar cheese, (optional)

Directions

1.
   
Poach eggs in an egg poacher, saucepan or microwave.

2.
  
Cook until the egg whites are set but the yolks are still runny—about 4 minutes in an egg poacher or 2 minutes in the microwave.

3.
  
To make the dressing, combine the lemon juice, mustard, salt and pepper in a blender.

4.
  
Pour into a medium bowl and slowly whisk in the olive oil until the dressing thickens.

5.
   
Set aside.

6.
  
Place a frying pan over medium heat, sauté the beef until browned.

7.
  
Toss the mixed greens with the dressing.

8.
  
Sprinkle with the ground beef and shredded cheese.

9.
  
Finally, place one egg on top of each serving of salad.

SOUPS

Cabbage and Beef Soup

I really enjoy soups all year round and this is one that is delicious and warms me through and through. Plus, with all the good foods in this one, it is quite nutritious as well.

Ingredients:

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½ pound stewing beef

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3 quarts water

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2 bay leaves

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1 small head of cabbage

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4 large carrots, sliced

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4 stalks of celery, chopped

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1 large onion, diced

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15 ounce can diced tomatoes

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8 ounces 100% tomato juice

Directions:

1.
   
Place the beef into a large pot and fill with 3 quarts of water.

2.
  
Add the bay leaves.

3.
  
Cover the pot and simmer for 3 hours to make sure the beef is tender.

4.
  
Chop the cabbage, carrots, celery and onion.

5.
   
Now add the vegetables to the pot with the beef. Cook for an additional 30 minutes.

6.
  
Remove the bay leaves and add the tomatoes and the tomato juice.

7.
  
Bring to a boil again and serve.

Note: If you wish, you can add in the tomatoes and tomato juice when you add in the other vegetables, too.

Sweet Potato Soup

Ingredients:

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1 tablespoon coconut flour

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1 tablespoon coconut oil

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1½ cups chicken broth

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1½ cups cooked cubed sweet potatoes

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¼ teaspoon ground ginger (or fresh, to taste)

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⅛ teaspoon ground cinnamon

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⅛ teaspoon ground nutmeg

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1 cup coconut milk

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Salt and pepper to taste

Directions:

1.
   
In a saucepan over medium-low heat, cook the coconut flour and coconut oil, stirring constantly until the mixture turns a light caramel color.

2.
  
Add the chicken broth and bring it to a boil.

3.
  
Turn the heat down to low and then stir in the sweet potatoes, ginger, cinnamon, and nutmeg.

4.
  
Cook on low for 5 more minutes and blend thoroughly.

5.
   
Remove from the pot and place the mixture into a blender.

6.
  
Puree the soup.

7.
  
Now return to the saucepan.

8.
  
Now add the coconut milk and gently reheat the soup.

9.
  
Season with salt and pepper and serve.

Easy Vegetable Soup

Ingredients:

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2 tablespoons coconut oil

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¼ cup diced onion

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1 cup thinly sliced carrots

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1 cup thinly sliced zucchini

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2 teaspoons fresh parsley

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¼ teaspoon thyme

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⅛ teaspoon pepper

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2 cups water

Directions:

1.
   
In a medium saucepan, heat up the coconut oil.

2.
  
Once heated, add the onion and cook until it is translucent.

3.
  
Add the carrots, zucchini, parsley, thyme and pepper to the saucepan.

4.
  
Cover and cook over low heat until the vegetables are tender—approximately 10 minutes.

5.
   
Add the water and bring to a boil.

6.
  
Reduce the heat to medium and cook until vegetables are soft—approximately 20 minutes. Once you’ve finished cooking the vegetables, remove the pot from the heat and allow it to cool slightly.

7.
  
Remove ½ cup of soup from the pan and put it aside.

8.
  
Pour the remaining soup into a blender and process at a low speed until you’ve reached a smooth consistency.

9.
  
Combine the pureed mixture and the reserved soup into a saucepan and cook, stirring constantly until it is hot.

10.
    
Serve and enjoy.

Note: If you prefer to leave your vegetables whole, just skip the blender step.

Chicken Chowder

Ingredients:

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4 cups chicken, cubed

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6 cups water

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1 large chopped onion, divided in half