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    Paleo: Top 100 Paleo Recipes For Paleo Diet
    Paleo: Top 100 Paleo Recipes For Paleo Diet
    Paleo: Top 100 Paleo Recipes For Paleo Diet
    Ebook154 pages50 minutes

    Paleo: Top 100 Paleo Recipes For Paleo Diet

    By Melissa James

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    About this ebook

    Thinking about going on the Paleo diet? 

    Here are the top 100 Paleo diet recipes for those who want to optimize their daily diet down to the last meal.

    Melissa James has put together a robust set of Paleo recipes for you and your loved ones to enjoy. These are savory recipes all in one Paleo diet cookbook. 

    Make the most of this Paleo diet recipe book!

    LanguageEnglish
    PublisherMelissa James
    Release dateMar 18, 2017
    ISBN9781386372783
    Paleo: Top 100 Paleo Recipes For Paleo Diet
    Author

    Melissa James

    Melissa James is a former nurse, waitress, shop assistant and history student at university. Falling into writing through her husband (who thought it would be a good way to keep her out of trouble while the kids were little) Melissa was soon hooked. A native Australian, she now lives in Switzerland which is fabulous inspiration for new stories.

    Read more from Melissa James

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      Book preview

      Paleo - Melissa James

      Chapter 1: Paleo Dips

      Sriracha Sauce

      Ingredients:

      3/4 pound fresh red hot jalapeno or Fresno peppers, stemmed, deseeded, chopped

      2 Thai chilies, stemmed, deseeded, thinly sliced

      3 cloves garlic

      1 tablespoon fish sauce

      1 tablespoon tomato paste

      1 tablespoon extra virgin olive oil

      1 1/2 tablespoons white wine vinegar

      1 tablespoon raw honey

      Sea salt to taste

      Method:

      Add all the ingredients to a blender and blend until smooth. Add a little water if you desire a sauce of thinner consistency.

      Transfer into a saucepan and place the saucepan over medium high heat. Bring to a boil.

      Lower heat and simmer for 10 minutes. Stir in between a couple of times.

      When done, remove from heat and cool completely.

      Pour into a jar and store in the refrigerator.

      Tomato salsa:

      Ingredients:

      4 medium tomatoes, diced, seeded

      ¼ cup green onion, chopped

      ¼ cup fresh cilantro

      1 teaspoon chili flakes or cayenne pepper

      3 tablespoons lime juice

      4 tablespoons extra virgin olive oil

      1 teaspoon sea salt

      Method:

      Mix together tomatoes, green onions, cilantro, chili flakes, lime juice, salt and olive oil bowl. Cover and refrigerate until use.

      Baba Ghanoush

      Ingredients:

      1 large eggplant

      1 tablespoon tahini

      1 clove garlic, minced

      1 1/2 teaspoons extra virgin olive oil

      1 tablespoon fresh lemon juice

      1/2 teaspoon cumin powder (optional)

      Salt to taste

      Pepper powder to taste

      2 tablespoons fresh parsley for garnishing

      Method:

      Roast the eggplant either in an oven at 400 degree F or grill it.

      Place the roasted eggplant in a bowl of cold water and let it remain in it for a while.  Remove the skin and discard it.

      Place the eggplant along with rest of ingredients except parsley in a blender and blend until smooth.

      Transfer into a bowl and refrigerate until use.

      Before serving drizzle some more olive oil on top. Sprinkle parsley and serve.

      Guacamole:

      Ingredients:

      2 avocadoes, peeled, seeded, mashed with a fork

      2 small cloves garlic, finely diced or grated

      2 tablespoons lime juice

      1 tomato, diced

      1 white onion, finely chopped

      1 teaspoon sea salt

      ½ cup fresh cilantro, finely chopped

      1 jalapeno pepper, finely sliced

      Black pepper powder to taste

      Method:

      Mix together avocados, garlic, lime juice, tomatoes, salt, cilantro, jalapeno pepper and pepper powder in a bowl.

      Refrigerate until use.

      Mayonnaise:

      Ingredients:

      2 eggs, room temperature

      ¼ cup lemon juice or apple cider vinegar

      ½ teaspoon salt or to taste

      1 teaspoon dry mustard

      2 cups light olive oil

      Method:

      Add egg, salt, mustard and lemon juice to the blender (you can use an immersion blender too). Blend until smooth.

      With the blender running, slowly pour the olive oil. Blend until the consistency you desire.

      Store in an airtight container in the refrigerator until use.

      Ranch Dressing:

      Ingredients:

      1 cup mayonnaise - refer the previous recipe

      1 cup coconut milk

      1 teaspoon onion powder

      2 teaspoons garlic powder

      2 teaspoons dill

      Salt to taste

      Freshly ground pepper to taste

      Method:

      Whisk together mayonnaise, coconut milk, onion powder, garlic powder, dill, salt and pepper in a bowl.

      Store in an airtight container in the refrigerator until use.

      Spinach and Artichoke Dip

      Ingredients:

      21 ounce artichoke hearts

      8 thick slices bacon, cut into small pieces

      1 white onion, minced

      4 1/2 cups baby spinach, blanched

      9 cloves garlic, minced

      3/4 cup full fat coconut milk

      Sea salt to taste

      Freshly ground black pepper powder to taste

      Method:

      Place a skillet over medium heat. Add bacon. Cook until bacon is light

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