Friday, 31 January 2014

Paleo Salad Dressing

00:30 Posted by Dhaval Bhandari
When it comes to salads, many people envision a large plate of leaves—hardly anything to get excited about. But we treat salads like every other meal and infuse them with lots of intense flavors. Here are a few simple ways to pimp your paleo salad dressing.

ROASTED PEPPERS

paleo salad dressing
First we would like to present a very exotic paleo salad dressing - multicolored roasted peppers. These add sweetness, texture, and Mediterranean flavors to your leafy greens.
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 tablespoon extra virgin olive oil
  • 1 Preheat oven to 300°F.
  • 2 Slice peppers into quarters and discard the core and the seeds.
  • 3 Lightly bake the peppers for 30–40 minutes until soft. Dress with olive oil and toss with salad leaves.

SOAKED SUN-DRIED TOMATOES

easy paleo recipes
We know you can buy these in nearly every supermarket, but they are often preserved in poor quality oil. Soaking your own ensures maximum quality and taste. Here’s how: start with organic dried tomatoes sold in a bag. These make an apt accessories for a quick paleo diet breakfast.
  1. Soak the dried tomatoes in purified water overnight to soften. Drain the water and place the plumped tomatoes in a glass jar.
  2. Cover with good quality extra virgin olive oil. You can infuse the oil with garlic or fresh herbs like rosemary, thyme, or basil. Store in the refrigerator.

Root Vegetable Croutons

paleo treats
A great way to add some substance to a salad and boost vital antioxidants. Our favorites are celeriac, parsnip, or crispy sweet potato croutons and one of the most easy to make recipes.
  • Root vegetables (sweet potatoes, celeriac, parsnips, or carrots)
  • 2 tablespoons of fat for cooking (goose fat or beef fat from your Sunday roast, or you can use coconut oil or ghee)
  • 1 tablespoon fresh or dried herbs (rosemary and thyme, or mixed herbs work well)
  • 2 garlic cloves, crushed (optional)
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
  1. Preheat oven to 300°F. Peel and dice the vegetables. Melt the fat (you can place it in a ramekin or other small baking dish to melt in the oven while it’s warming). Once the fat is melted, stir in the herbs and crushed garlic.
  2. Grease a large baking sheet or line it with parchment paper. Scatter the diced vegetables across the baking sheet and coat with the melted fat, herbs, and garlic. Use your (clean!) hands to toss the croutons in the fat and make sure all of them are coated.
  3. Place in the oven. After 30 minutes, stir or toss the croutons again to coat in the fat. Once the vegetables are crispy to your liking (they usually take an hour to crisp up on low heat), remove from the oven and cool

Toasted Walnuts

paleo cooking
One of the best from the paleo stable and is one of the healthiest ways to prepare nuts is to soak them in water with a pinch of salt overnight, and then slowly roast them in oven on low heat, around 100 degrees, for 3–4 hours. This breaks down many of the digestive irritants in the nuts but also enhances the flavor and crunchy texture, making them the perfect salad topping. Store the nuts in an airtight glass jar.

Looking for diet breakfast recipes? Explore more from our blog.