this salad has simple yet sophisticated ingredients that are really so effortless to pull together.
we had this on a Friday night after a long week at work. we wanted something light yet decadent, and we didn’t want to spend too much time in the kitchen; relaxation, wine and chats were needed, and this dish pairs perfectly.
Bunch of watercress; washed & trimmed
Prosciutto; roughly torn
Camembert; the best quality you can afford
Fresh figs; washed, dried, halved and grilled for a couple minutes each side (2 per person)
pistachio nuts; shelled and dry toasted in a dry pan (handful for two)
All these ingredients don’t really have measurements; just add to taste or increase/decrease according to numbers of people eating.
No dressing is needed because the figs caramelise on the outside and stay juicy on the inside which lends a lovely liquid to the salad.
Assemble in pretty layers of ingredients, the smaller more delicate ingredients towards the top. Serve with or without a glass of crisp, slightly sweet rosé or a mature Blanc de Blanc champagne.
It’s a revolutionary way to change your life; you’re health, your emotional attachment to food and your relationship to your body and exercise. You can read all about it [here]
Basically we are doing away with alcohol, sugar, grains, legumes, dairy and healthy-treats (referred to as Sex With Your Pants On) for a full 30 days!
But don’t focus on what is being avoided, focus on the positive; whole food, healthy – as close to nature as possible – food, detechnofying (is this actually a word?!?) and simple movement for a month.
It’s been a little challenging. The no alcohol is what’s really got me. I usually have a glass of wine or a martini every night. And not snacking between meals has been challenging (snacking avoidance is also about temperance) although I’ve still been having at least one snack a day, like late-afternoon I have some beef jerky or a handful of nuts.
I’ve also gotten a little sick, Jay calls it the “carb flu” but Whole30 says its not unusual to get a little sick as your body is trying to rid itself from all the toxins in the first week or so, the immune system is a little overloaded. So days 7-11 I struggled with an ear and sinus infection which was not fun.
Today is Day 14. And you should see my skin and eyes; clear and sparkling! I’ve always had pretty good skin, but I can really see a difference. And my clothes feel a little looser. I am enjoying the food; eating naturally but all the cooking is pretty intensive! Last night was the first time we ate out since starting to program; we went to Mumu Grill which specialises in grass-fed beef & free-range pork/chicken. It was weird not having a glass of wine with the meal (especially on a Saturday night) but we made great food choices and left feeling satiated, not bursting at the seams and with dessert, wine & the other extras, dinner was so cheap!
Here’s a few pics of our food over the past week:
made with no grains; just seeds, nuts & coconut. I have this with coconut milk or homemade almond milk.
a great way to use left over veggies; bubble & squeak fry-up topped with a poachie
grassfed beef patties with scrambled eggs and a kale & tomato salad
super quick to prepare; grassfed beef mince & onion with a salad of kale, tomato, jicama & blanched broccoli
so yum! chicken nuggets made with freerange organic chicken mince, Thai spices & rolled in coconut then shallow fried, served with sweet potato sticks & waldorf salad (without the blue cheese and made with paleo mayo)
mushroom bun, grassfed beef pattie, salad & paleo mayo served with sweet potato wedges
grassfed scotch fillet barbecued with sweet potato & zucchini and served with a quick salad of blanched broccolini, green beans, pepitas & cranberries
grassfed beef mince with chopped veggies & herbs to make a ‘meatloaf muffin’ served with zucchini noodles and homemade basil pesto
And I’ve eaten some delicious fare of late, which I thought I’d share with you.
some have been delectably healthy…
green smoothie made with coconut water, kale, celery, apple, cucumber & mint
make the best of this seasons ripe creamy avocado; with lettuce, tomato & salmon
I’ve been experimenting with the paleo recipes.
I created paleo chicken nuggets; chicken mince, coriander, chilli, shredded coconut & then rolled in coconut flour & air fried in my Philips AirFryer!
snacking on roasted almonds with Japanese chilli salt & paprika and coconut oil
And then the not so healthy…
celebrating my husband’s success (uni post-grad) with Bollinger champagne and homemade coleslaw & American-style pork ribs!
a socialicious dinner party with friends!
a French bistro style dinner with my girlfriends (I ate the meal on the top right; duck & celeriac mash) at Felix at The Ivy
But it’s not all about me….Harley bear had a birthday! He turned 3 years old and he had a birthday party with a few doggy friends at the dog cafe. He had a delicious lunch of mince, rice & veggies and a dog friendly birthday cake!!!
For my final post of A Week of Health & Fitness I’m going to share with you two of my favourite healthy meals.
Pea & Ham Soup
I have to admit to you that before I made this soup a couple of weeks ago, I had never eaten Pea & Ham soup! The idea of copious amounts of peas disturbs me; I’m not a fan of peas. But after my friend Mands bought in a delightful smelling pea & ham soup for lunch at work one day, I went searching for a recipe and found the most delicious, gourmet looking soup (above) from Gourmet Traveller. It makes 6 serves which freeze really well.
40 gm butter, coarsely chopped
2 onions, finely chopped
4 garlic cloves, finely chopped
2 ham hocks (about 800gm each)
750 gm dried green split peas
360 gm (3 cups) frozen baby green peas, defrosted
60 ml (¼ cup) extra-virgin olive oil
1 baguette, halved lengthways and cut into 5cm pieces
60 gm softened butter
¼ cup finely chopped flat-leaf parsley
1 tbsp thyme
½ garlic clove, finely chopped
Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
Roast Trout with Fennel & Orange
Apologies for the lousy photo quality. This was from my Instagram feed a few months ago. I can’t even remember how I came up with this salad. It doesn’t really matter how, it just matters that it’s damn tasty!
I generally just adapt the quantity of the ingredients by how many people I’m feeding. You’ll get the hang of it!
Roast trout (I buy it from the store already roasted and cold in a whole fillet side); flaked
radishes, sliced finely (I use a mandolin)
fennel; sliced finely (I use a mandolin)
1/4 cup EVOO
1/4 cup orange juice
salt & pepper to taste
To make the dressing mix all ingredients well and set aside
Assemble all salad ingredients by layering; fennel, radish, trout, orange, mint & coriander
I primarily use it to make green smoothies, as a side veggie for dinner (think sauteed kale & mushrooms) or in my scrambled eggs/omelette for brekkie.
But I’ve found a new use! Kale & Walnut Pesto; totally paleo friendly and great with grilled/steamed fish or chicken. Yum!!! Adapted from a recipe found [here]
Kale & Walnut Pesto
½ cup plain/raw, roughly chopped walnuts (or nuts of your choice like blanched almonds or macadamias)
1 garlic clove, smashed
about 3 cups chopped kale
1 cup Italian flat-leaf parsley
¼ cup grated sheep or goats hard cheese (or Parmesan cheese for those not inclined to the sheep or goat variety)
½ – 1 cup extra virgin olive oil or macadamia nut oil
salt and freshly ground pepper to taste
Heat a frying pan over medium heat. Add nuts and stir constantly (or gently shake pan) until toasted, about 2 minutes. Remove from heat and let the nuts cool.
Pulse garlic clove in food processor until it is chopped finely, about 30 seconds. Add kale, toasted nuts & cheese and pulse until chopped. You may have to stop the food processor, open the top, and push the kale down toward the blades.
With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I used just over 1/2 a cup of macadamia oil.
Season to taste with salt and pepper (about 1½ teaspoons salt, ½ teaspoon black pepper).
I posted this picture on Instagram and got a request from my blogger buddy Simply Stephanie to share the recipe.
It really isn’t complex and is something that you can easily whip up after work on a week night. It’s paleo because it’s dairy & wheat/gluten free!
Here’s the details to serve 2 people:
– chicken drumsticks (organic please!) x 5-6
– herbs to taste; fresh or dried rosemary (I use fresh from my garden), chilli flakes, thyme, tarragon, salt & pepper
– half a head of cauliflower
– a large sweet potato (aka kumera) about 800g
– green beans, about 120g or two handfuls
– 50g butter
– oven roasting bag (makes life easier but not required if you can’t get them)
1) preheat oven to 180ºC (356ºF)
2) place the chicken in an oven bag on a tray (or in a oven dish, with foil to cover) and sprinkle with herbs, salt & pepper to taste (I use 2 sprigs of rosemary and about 1/2 tsp of each herb), salt & pepper. Place in the oven on 20 mins timer
3) peel & dice sweet potato, segment cauliflower and place in a large saucepan and cover with water; bring to the boil and simmer til veggies are tender (around 15 mins). Drain, add butter & mash and set aside leaving covered.
4) check on the chicken at 20 mins (usually needs an additional 10-15 mins) and uncover if using a dish & foil for the final 10-15 minutes cooking time.
5) boil the jug, top & tail the green beans, and cover them with boiling water for 5 mins. drain and set aside.
6) serves 2 happy people!!!