Good morning everyone, now we’re officially back in Germany. I was so used to telling you something about our vacation that when I sat down in front of the empty Word document here, I first didn’t know what to write. As many journalists and writers say, in case such a lack of ideas occurs, you should take a break.
Spaghetti bolognese … who doesn’t love this dish? Besides sushi and pizza I could have eaten it every day before I started paleo. Unfortunately, this means that pizza in its usual shape is passé. Sushi is of course also difficult, because it contains so much rice, as rice actually is not part of the paleo lifestyle. However, you will see that I will occasionally post a recipe with rice from time to time. When the time comes, I will explain why.
Good morning everybody! Actually, this recipe should have gone online last week. Unfortunately, this wasn’t possible, because we “unfortunately” spend the long weekend over the German Unity Day in England. Now, I’m sitting in the conservatory of our Airbnb, the west wing of a cozy, old Victorian-style cottage with exotic plants and green hedges in the garden, watching the sea changing its color every few minutes between turquoise-gray, ice blue or silvery blue. We set off at six o’clock on Thursday morning and completed a four-hour car ride accompanied by the rising sun to the ferry dock in Calais.
I always wanted to see the white cliffs of Dover close up. I devoured every documentary and travel guide that were about it. The bright colors must have an incredibly calming effect, if you stand in front of it, I always thought. And indeed, it’s true. The rocks are really that white! And the sea is actually so light blue-turquoise when the sun shines on it. So lovely! We took beautiful cliff walks through the green meadows, always along the edge. If a gust of wind had come from the wrong side, you would have fallen down almost a hundred meters. And no, there is no metal fence at the edge of the cliffs, which of course would have completely disfigured this beautiful experience of nature. Here, they appeal to the individual’s intellect, just not approach too CLOSE to the edge in order to have “just a short glimpse” at how deep it goes down there.
The hikes were fantastic. There wasn’t a soul in sight, no rain drops far and wide, and on the way there were wild blackberry bushes, where you could pick one here and there. Had I had a decent baking pan in the small kitchen in our cottage, I would have collected enough for a blackberry pie. Instead, I had to save this idea for our next visit of this beautiful landscape. Because both of us are sure: we want to come back as soon as possible. Take a look at my story on Instagram, if you haven’t done that yet. I’ve posted a little travel report there.
But now to the salad, the last Mohican of the summer recipes this year. Just a little comment: The preparation of the chicken is the crucial point here. It is actually a normal chicken breast, NOT cut into slices, just spiced and seared from both sides. Then the chicken is cut into thin slices, and in ghee each slice is sautéed briefly again. That makes it a bit crunchier. The salad is served with a nice mustard maple syrup dressing LOW in FODMAPs.Print
For the salad
1 chicken breast, organic
3 handfuls of fresh wild herb salad
1 red pepper
1/2 bed of cress
1/2 hand full pomegranate seeds, optional
1 pinch of salt
1 pinch of pepper
1 pinch of paprika, sweet
For the dressing
8 tbsp olive oil
1/2 lemon juice and zest
1 tbsp mustard
1 tbsp maple syrup (or more / less, to taste)
Salt, pepper, to taste
- Wash the salad, the pepper and the chicken under cold water.
- Pat the chicken dry and season it with salt, pepper and pepper seasoning.
- Dry the salad and slice the pepper into thin slices.
- Mix all ingredients for the dressing, except the olive oil in a blender, slowly adding the olive oil while blending the other ingredients.
- Sear the chicken form both sides in a pan with ghee on middle heat until cooked through.
- Cut the chicken into thin slices, heat some ghee in the pan again and sear the slices again, until slightly browned.
- Arrange the wild herbs, the bell peppers and the chicken in a bowl, add the cress and optionally the pomgranate seeds, sprinkle with the dressing.
Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?
Actually, I had imagined the day of publication for this recipe as follows: a rainy autumn day with cloud-shrouded skies and leaves dancing in the wind, a day on which you just want to stay at home and dream of something delicious to eat, which warms you and makes you feel comfortable.
Hello and good morning dear friends! Do you know that – you have just finished gym, you are totally exhausted and are looking forward to a nice, nutritious, protein-rich meal?
Today is the day! My first cake recipe sees the light of day on Tastes Like Green Spirit 🙂 Finally something sweet. Simply prepared and very, very delicious. The most difficult part is the dough. The rest is fun and easy.
Of course, when I started cooking paleo, I was completely at a loss when baking. Which flour is the best one? How should the dough be mixed in order to be “stable” enough?