I have no trouble understanding the appeal of the Paleo Diet.
His recipes are hearty and flavorful.
Both recipes were easy to follow but took a long time to prep.
A lot of the ingredients had to be washed and choppedand there were a lot of ingredients.
Once again, the ingredient list was long and the prep time considerable.
I won’t lie; it was a lot of work.
That, at least, is not up for debate.
Here, I’ve used an Asian- style preparation to add a bit of kick.
This is extremely popular with ravenous teenagers as a healthy lunchtime feast after doing weekend sports!
SERVES 4
Heat a wok or large frying pan over medium-high heat.
When hot, add the coconut oil and swirl around the wok.
Add the garlic, shallots, and ginger and cook for 1 minute.
Add the tamari, fish sauce, and honey, if using, and toss to mix.
Cook until heated through, 2 to 3 minutes.
To serve, place the lettuce cups on a serving platter or four plates.
Top each with some of the turkey mixture, and garnish with cilantro leaves and lime wedges.
To make the miso mayonnaise, combine the mayonnaise, miso, and bonito powder and mix until blended.
Add the chicken, turning the pieces until well coated.
Marinate in the refrigerator for 10 to 15 minutes.
In a shallow bowl, mix together the almond meal and tapioca starch.
Add one piece of chicken to the oil to test; it should bubble right away.
Deep-fry the chicken in batches until golden brown, crispy and cooked through, 2 to 3 minutes.
Place on paper towels to drain the excess oil.
Season with salt and pepper.
To serve, thread the chicken pieces onto eight skewers.
Garnish with the shiso leaves, sesame seeds, and ichimi togarashi.
Pass the mayonnaise alongside.
On my first overseas surfing holiday, I traveled to the island of Bali.
Here’s my Paleo-inspired version, using cauliflower instead of rice.
Add half the chicken and stir-fry until brown and just cooked through, 3 minutes.
Transfer to a bowl, then stir-fry the remaining chicken and trasfer to the bowl.
Add the bacon to the wok and stir-fry until it becomes golden and crispy, 2 minutes.
Transfer to the bowl with the chicken and set aside.
Add 1 tbsp coconut oil to the wok and heat over medium heat.
Add the shallots and garlic and stir-fry until shallots are soft, 1 minute.
Add the carrot, celery, and red chile and stir-fry for 3 minutes.
Stir-fry until heated through, 2 minutes.
Transfer to a large bowl and cover with foil to keep warm.
Heat the remaining 1 tbsp coconut oil in a large nonstick frying pan over medium-high heat.
Transfer to a plate.
Spoon the nasi goreng into four shallow serving bowls.
Top each with a fried egg and sprinkle over the remaining 1 tbsp fried shallots.
Serve, accompanied by chile slices and lime wedges.
Reprinted with permission fromThe Paleo Chefby Pete Evans, copyright 2014.
