JOIN THE TRIBE! Our 10 Week Paleo Way Activation Program is here! We are so pleased to announce the launch of this life changing program! My amazing and dedicated team and I have been passionately working on this program over the last 2 years and we all feel that you are going to LOVE it. Included in the program is... * How to transition easily to the paleo lifestyle. * Up to date and current nutritional information from Nora Gedgaudas. * Fitness programs and exercises with trainer Luke Hines including videos * A mountain of my delicious recipes either filmed or photographed beautifully that can be easily printed out. * 10 weeks of carefully chosen meal plans to optimise vibrant health & weight management. * Affordable shopping lists. * Motivational posts by Trevor Hendy about setting goals, making decisions, and the mind, body, spirit connection. * FAQ - frequently asked questions.... everything you need to know about the paleo way of life! * Expert video interviews with the world leaders in health and nutrition covering mental health, auto immune, heart health, environmental issues, sustainability, medicine, fermentation, bone broths, organics, animal welfare and much more. * The ability to become an important and valuable lifetime member of our online TRIBE platform. * And a whole lot more! To join, simply click on this link to be directed to our sign up page where you can watch our video and become informed. https://prelaunch.thepaleoway/signup-pre/ We will be kicking off on January 18th and unlike other programs you can start it at any time you like. Theres also the option of being able to gift this program to someone you love, which will be something that they will remember for the rest of their lives! Heres a super yummy dish that features in the program. Please SHARE it with your TRIBE. Roasted Vegetables with Jerk Seasoning & Romesco 4 baby golden beetroot 4 baby red beetroot 200 g parsnips (about 2), halved lengthways and cut into 5 cm pieces 1 red onion, cut into quarters 1 turnip, cut into quarters 1/4 pumpkin, cut into small wedges 200 g sweet potato, cut small wedges 200 g carrots (about 2), halved lengthways and cut into 5 cm pieces 1 garlic bulb, cloves separated 4 tablespoons melted duck fat, beef tallow, lard or coconut oil sea salt and freshly ground black pepper 1 handful picked coriander leaves 1 - 1 ½ teaspoon jerk seasoning – see recipe romesco sauce – see recipes Preheat oven to 200°C (180°C fan-forced). Wash beetroots. Trim stems, leaving 1cm intact. Place beetroots in a flameproof baking dish; sprinkle with 1 teaspoon of oil, salt and pepper. Cover dish tightly with foil; roast for about 40 minutes, shaking the pan after 20 minutes, or until tender. Remove beetroots from dish. When cool enough to touch peel and cut in half. Combine the parsnip, onion, pumpkin, turnip, carrot, garlic, beetroot, in a large roasting tin and toss with the remaining fat or oil, jerk seasoning and then season with salt. Add more jerk seasoning if you like the vegies a little more spicy. Spread the vegetables to form a single layer, making sure they’re not bunched up. Roast until the vegetables are tender and golden, 30 – 35 minutes. Arrange the roasted veggies onto a large platter and garnish with coriander. Serve with the romesco sauce on the side to pass around the table. Serves 4–6 Jerk Spice blend 1 tablespoons garlic powder 1 teaspoons cayenne pepper 2 teaspoons onion powder 2 teaspoons dried thyme 2 teaspoons dried parsley 1 ½ teaspoons paprika 1 teaspoon ground all spice ½ teaspoon black pepper ½ teaspoon chilli flakes ½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 2 teaspoons sea salt Combine all ingredients together, mix well and store in an airtight container for up to 3 months. Romesco Sauce Yield: 300 g 2 red capsicums (peppers) deseeded and coarsely chopped 1 tablespoon coconut oil, melted 2 vine ripe tomatoes, cut into quarters 80 ml ( extra virgin olive oil 12 blanched almonds, lightly roasted (activated if possible) 12 hazelnuts, lightly roasted (activated if possible) 1 teaspoon smoked paprika 1 red long chilli, seeds removed, chopped 3 cloves garlic, chopped 2 tablespoons raw apple cider vinegar Sea salt Roast the red peppers until the skins blackens and blisters, then peel away the skin and discard. Put the roast capsicum flesh aside. Place the tomatoes, chilli, paprika and coconut in a bowl, season with salt and freshly black pepper and toss to coat well. Cook the tomatoes and chilli on a hot grill plate for 4 minutes or until the skin softens and blisters. Peel and coarsely chop. Place the hazelnuts and almonds in a food processor until finely ground, then add the chopped capsicum, tomatoes, chilli, garlic and vinegar and process to a paste. With the machine still running, slowly add the olive oil until well combined, then season with salt and freshly cracked pepper. Transfer to a bowl, cover with plastic wrap and refrigerate until needed.
Posted on: Fri, 28 Nov 2014 23:22:56 +0000
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