Friday, 24 November 2017

Sweet Potatoes with Smoked Turkey, Avocado and a Coriander Lime Dressing

Zesty and colourful baked sweet potatoes topped with smoked turkey, avocado and a coriander/cilantro lime dressing. Inspired by Latin flavours, this is a tasty meal at any time of the year.

I received the turkey, along with a contribution towards the ingredients for this recipe, from Farmer's Choice. I love their meats, fish and deli foods - do go have a look at their website.


I am SO obsessed at the moment with Latin American food. Since 2004 I've had the Argentine influence, since I met my husband, but now I'm getting into all sorts of other flavours - Cuban, Peruvian, Brazilian, Venezuelan... 

I can't stop. I buy massive bunches of coriander (cilantro), avocados fill up a shelf in my fridge and I keep a bowl of limes on the kitchen worktop. Pineapple, coconut... Basically, I find a way to get at least some of these ingredients into pretty much everything I cook. 


Sweet Potatoes with Smoked Turkey, Avocado and Coriander Cilantro Lime Dressing Paleo AIP

So when Farmer's Choice, an online butcher and specialist in free range meats, deli items and fish, sent me some smoked turkey all I could see in the future was lime. And avocado. 

The turkey was supplied frozen, and already cooked, so all I had to do was hulk it into the fridge to defrost overnight (there were two quite big drumsticks in the pack) and then shred the meat from the bone and make these. 

Smoked turkey is very much like ham, except it's less salty and more mild in flavour. It would be great for people who want a smoky meat but don't eat pork - I could imagine too, eating it with a runny-yolked egg and chips, replacing the traditional ham. 

Sweet Potatoes with Smoked Turkey, Avocado and Coriander Cilantro Lime Dressing Paleo AIP

So many gorgeous flavours going on here. Smoked turkey meat, soft, toffee-like sweet potato, creamy avocado and a citrussy coriander and lime dressing sloshed all over. And don't even get me started on the colours of all this together. 

Sweet Potatoes with Smoked Turkey, Avocado and Coriander Cilantro Lime Dressing Paleo AIP

I hope you love it. I totally did. One of my favourites ever. 

Sweet Potatoes with Smoked Turkey, Avocado and a Coriander (Cilantro) Lime Dressing
Serves 4

Ingredients
4 small, orange-fleshed sweet potatoes 
1 tsp olive oil
pinch of sea salt
1 medium sized avocado
50ml extra virgin olive oil
30g bunch coriander leaves (cilantro)
juice of 2 limes
lime wedges, to serve

Method
Preheat your oven to gas mark 6/200ºC/400ºF. Line a baking tray with a little foil or greaseproof paper. Carefully prick the sweet potatoes all round with a sharp knife. Pour the teaspoonful of olive oil into the palm of your hand and gently rub the oil into the sweet potatoes. Arrange in a line on your baking tray and then season with a little salt. Slide into the oven and bake until soft and tender, about 30-40 minutes. 

Once the sweet potatoes are cooked, take them out of the oven, split them in the centre and allow to cool slightly. While the potatoes are cooling, de-seed and peel the avocado and cut into slices. Shred the meat from the drumsticks (you'll have leftovers - add them to a pie, salad or eat with egg and chips). To make the dressing, blend the extra virgin olive oil, the coriander (cilantro) leaves and the lime juice. Season with a tiny pinch of salt. You can either blend so the dressing is a smooth, uniform colour, or leave it chunky like I did. I just prefer it this way. 

Top the now slightly cooled potatoes with the smoked turkey, avocado slices and then drizzle over the dressing. Serve with extra coriander leaves and lime wedges. 

Do go check out Farmer's Choice - I've always found the meat and fish I get from them to be of fantastic quality, and I highly recommend them. 


What are your favourite sweet potato toppings? Tell me about them in the comments below!




Wednesday, 22 November 2017

Jelly, Lime and Coconut Ice Lollies + Raspberry Fruit Sundae

Two recipes using a new, lunchbox-friendly fruit jelly, containing no added sweeteners or sugars, preservatives or weird ingredients. It's also vegan friendly, too. 

I received the juice pouches used in this recipe from Naturelly, along with a contribution towards the cost of this post. Thank you Naturelly for your support. 


You know, I always try to do the right thing with treats and my kids. I know first hand how sugar in ingredients can add up - all you see is added sugar in fruit juice, cereal, milkshakes - it's even in chips, ketchup and fish fingers for goodness' sake. 

So when I heard about Naturelly's Jelly Juice, I was intrigued. 


Jelly and Coconut Ice Lollies


They told me the jellies were allergen free (no nuts, wheat, dairy, gluten and no gelatine, which also makes them vegan friendly). They also told me it had no added sugar or sweeteners. No artificial colours, flavours or preservatives. And that they were made from fruit juice that wasn't made from concentrate. Rather than using gelatine to give the jelly its alluring wobble, it's actually made with gellan gum, which is a natural dietary fibre found in lily plants. See? Vegan friendly.

I mean, how could I not be intrigued? 


Naturelly Jelly Juice


The jellies come in little handy 100g pouches, and you just twist off the cap and then snack away. I wanted to make a recipe that would suit little ones - and I ended up making two. OK, well I devoured the second one just before the school run, so the girls didn't get to see it, but the lollies went down a hit. 



Jelly and Raspberry Fruit Sundae


All natural, and, I reckon, healthier than the supermarket alternative. A quick Google search revealed all sorts of weirdo stuff that potentially goes into commercial, shop-bought lollies. Things like dextrose (that's sugar), carrageenan (a stabiliser), glucose syrup (yep, more sugar) along with a list of flavourings and colourings. Who wants dye in their lollies? Not me. 

The lollies take literally maybe 2 minutes or less to put together, and then they're just chillin' in the freezer until your little ones want a sweet frozen treat. And these are good for dessert any time of the year. I've made them in mini moulds, just to give one little hit of sweetness, rather than a great big pud that even though it's natural, is still full of sugar. 

You can also tell by the flavour that these jellies aren't packed with added sweetener. They manage to keep the original flavour of the fruit, rather than a tooth-achingly sweet, brightly dyed version of it. What I'm trying to say is that it tastes authentic. 

Try it. 

Jelly, Lime and Coconut Ice Lollies 
Makes 6 small lollies

Ingredients
250ml coconut cream
1 tsp vanilla bean paste
zest of 1 lime
1 pouch each of Naturelly Jelly Juice Summer Fruits and Tropical Fruits

Method
Get out your mini lolly mould. Open the carton of coconut cream and let any excess watery liquid tip away - you won't need that. Tip and squeeze the coconut cream into a bowl and add the teaspoon of vanilla bean paste. Finely grate in the zest of the lime and mix together. 

Next, open up your pouches of jelly. Very carefully put one teaspoon of the coconut cream mixture into the bottom of each of the moulds. Squeeze in a little of the Summer Fruits jelly and swirl it around a little with the tip of a teaspoon so it's generally flat. Be careful not to disturb the coconut cream underneath. Add another teaspoon or so of the coconut cream and then squeeze in a layer of Tropical Fruits jelly. Finish with a topping of the coconut cream. Repeat for all the remaining moulds, pop in the tops with the stick and then slide into the freezer to set, about 2-3 hours. 

Once you're ready to serve, gently remove the lollies from their moulds - you can run the moulds under a little hot water from the tap to ease them out if you need to - and eat straight away. 

To make the Raspberry Fruit Sundae
(serves 2)

Whisk the coconut cream, vanilla and lime together exactly the same, as above, and transfer two tablespoons of it to another, small bowl. Crumble in 3-4 raspberries (I used defrosted frozen ones) and mash them up into the coconut cream until it's pink. Spoon this into the base of a shot glass. Next, spoon in a little more of the plain lime and vanilla flavoured coconut cream. The next layer is a good squeeze (about half a pouch) of Jelly Juice Tropical jelly. Finish off with the rest of the coconut cream mixture and then top with fresh or frozen raspberries. Chill, until ready to eat. 


Raspberry and Jelly Coconut Fruit Sundae Paleo


For more details visit the Naturelly website. 

Have you tried Naturelly Jelly Juice? What did you think? 








Sunday, 19 November 2017

SPICE is Now Out in Paperback + GIVEAWAY

You asked for a paperback copy of my Kindle eBook SPICE, and I'm really pleased to be able to present it to you here. A look at what's different, what's the same, and me talking about it in a video. 😎

This post contains some affiliate links. This means that if you decide to click on the link and make a purchase, I might receive a small commission (at no extra cost to you) that goes back into keeping the blog going. 

Hey.

So SPICE, my ebook that has totally AIP compliant recipes for Indian, Chinese, Egyptian, British, American, South American and Thai inspired food, the one that encourages you to play with herbs and spices in your cooking, is NOW OUT IN PAPERBACK.  

Exciting, or what? 

It's taken me (and a lovely lady who worked with me) quite a few months to get this done, because I'd received lots of emails and messages from you all asking me when a physical, paper version would be out. I totally understand that many of you prefer to cook from books that are on paper in front of you, and you don't want to get your phone, tablet or Kindle all messy. Some of you tell me you like to make notes in the margins, which you can't really do with an eBook. 

So here it is. 




I'm totally excited to finally have it ready for you. 

It's pretty much the same as you'd get in the Kindle version, but there are a few changes. Have a look at the features of the print book here: 


  • There's a brilliant ingredients index in the back. Got some plantains you need to use up? Do a search in the index and you'll see all the recipes that use plantain, so you can choose. I love that this makes it really user friendly and helps you use up the ingredients you already have, saving money at the same time. Yay!
  • As in the Kindle version, you've got a dietary index, too. But whereas it's all clickable links on the eBook, here, you have page numbers that will direct you to the recipe you need. Cooking for someone that eats Low FODMAP? Coconut free? Flick through to the index and quickly scan all the recipes and choose the one you want to cook. Sorted. 
  • There's also an Index of Recipes sorted by genre of food - so if you want to plan an AIP Indian Fakeaway, just go to that section in the index, and you'll see all the Indian-inspired dishes. Same for Thai and Chinese. Curry Night is ON. 
  • The list of compliant spices in the front of the book has been ordered into a handy table, to make it more visually appealing and easier to read. 
  • There are slightly fewer images. This was to help keep the cost down, to make it affordable. I started AIP on a low budget, and so I'm always mindful of this when producing resources for the AIP community. The book still contains all the recipes in the Kindle version, and the rest of the images in the book are in full colour. 
  • The book is quite small, compared to other cookbooks - it measures 6 x 9". This was purposely done, to keep the costs down so that I can pass that saving along to you, as well as make it a handy guide to pop in your bag while you're travelling or going to the shops, for reference. 




Have a look at this video, where I explain more, and show you a sneak preview of the book...









SPICE in paperback is available, along with the Kindle version, at the Amazon store. Click here if you're reading this from the US and here if you're reading from elsewhere



  
  


To celebrate the launch of the paperback edition, I'm giving away one copy to one lucky reader, which I will post to an address anywhere in the world. If you want a signed copy for yourself then click on the rafflecopter widget and fill in the information to enter! Good luck! 

a Rafflecopter giveaway


Have you cooked any of the recipes from SPICE? Which ones are your favourites?