If you missed The Paleo Way TV episode today, you can watch it here now. https://au.tv.yahoo/plus7/the-paleo-way/-/watch/25809374/sat-20-dec-season-1-episode-1/?play=1 Tomorrows episode is all vegetables so tune in or watch it on Plus 7 when you have a bit of time up your sleeves. Thanks for all the kind words about the show and the book too! Nic and I and my team have all put so much time and effort into getting this into the mainstream and I have to thank channel 7 and also Plum books for the support! We have some exciting projects coming up over the next few years which is going to help so many people reclaim their health. We have 4 new books launching over the next two years that we have written, that delve deeper into Food as Medicine (I have teamed up with some awesome co-authors that you are going to love!) We are also filming 2 TV series, one being The Paleo Way Series 2 as well as Food is Medicine sthat is going to blow the roof off. As promised I also wanted to share with you a wonderful fresh asparagus salad with green goddess dressing! You are gonna love it! Asparagus salad with green goddess (Serves 4) 3 bunches asparagus 300 g heirloom cherry tomato, cut into quarters 1 Lebanese cucumber, seeds removed and finely diced Dressing 1 tablespoon chopped chives 1 tablespoon chopped parsley 4 tablespoons extra virgin olive oil 3 tablespoons lemon juice, freshly squeezedor apple cider 100 g macadamia cheeses (see recipe below) 120 g green goddess dressing (see recipe below) Baby basil leaves, to serve Trim and discard the tough woody ends of the asparagus. Using a vegetable peeler, shave the asparagus starting from the bottom end towards the tips to form thin ribbons. Place the asparagus ribbons in a large bowl along with the tomatoes and cucumber. To make the dressing, combine the chives, parsley, lemon juice or apple cider and olive oil in a bowl and whisk to combine. Season with salt and freshly cracked pepper. Pour the dressing over the asparagus and tomatoes salad and gently toss through until the salad is evenly coated. Arrange the asparagus onto serving plates, then top with cherry tomatoes and cucumber. Smear a good tablespoon of green goddess dressing on each plate, then sprinkle with macadamia cheese and drizzle some extra dressing over the salad. Finish with some baby basil leaves over the top and serve. Green Goddess Dressing (Makes: 250 g) ½ avocado 3 tablespoons coconut milk 3 tablespoons lemon juice 1 garlic clove, finely chopped 2 anchovy fillets, finely chopped ½ cup flat-leaf parsley leaves, roughly chopped 3 tablespoons basil leaves, roughly chopped 1 tablespoon tarragon leaves, roughly chopped ¼ teaspoon sea salt 125 ml extra-virgin olive oil Place all the ingredients except the olive oil in a food processor or blender and process until well combined. With the motor running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped. Sore refrigerated for up to 5 days. Macadamia Cheese (Makes 600 g) 320 g raw macadamias 4 teaspoons lemon juice 1 teaspoon sea salt Pinch freshly ground black pepper Soak the macadamias in 750 ml of water for at least 7 hours – overnight is best. Drain the water off and rinse the nuts thoroughly. Place the macadamias in a food processor and add the lemon juice, salt and pepper, then pulse for one minute to combine. Add 240 ml of water and continue to process until the texture is smooth. If the macadamia cheese seems overly thick or dry, gradually add more water and lemon juice to adjust the consistency. The macadamia cheese can be stored refrigerated for up to one week. Variations: Cashews can be used in place of macadamias – simply soak the nuts for at least 2 – 4 hours and halve the added water. You can also add flavours using one teaspoon of truffle oil or chilli oil.
Posted on: Sat, 20 Dec 2014 05:55:02 +0000
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