In the latest issue of Prospect, Jacob Mikanowski explores the rise of the "paleo" movement - a lifestyle and diet that draws on how our Stone Age ancestors would have lived, based on the belief that our bodies are better suited to this than to some aspects of modern life. Adherents to paleo often take part in intense muscle-building exercises and barefoot running. At the dinner table they choose high-energy, high-nutrient foods and avoid processed ingredients, wheat and grains that contain gluten, sugar, vegetable oils and pasteurised dairy.
Fancy giving caveman cuisine a go? Try these recipes from paleo chefs and bloggers.
Beef stew with bone marrow
This hearty recipe comes from Chloe Archard who, along with her sisters, runs website Paleo Britain. For them, the paleo diet is about "eating real food, maximising nutrient-density, and minimising toxic components in our diets and lifestyles." "Bone marrow adds a richness to stews and is very nutrient-dense," they write. "You don’t need much: 1-2 pieces of beef shin bone (about 5cm long). The marrow will melt out of the bones during the cooking, leaving the stew meltingly tender and rich."Ingredients (serves 4) Beef stock 500g stewing beef, chopped into cubes 1-2 pieces of shin bone, containing the bone marrow 1 onion, finely chopped 1 leek, finely chopped 2 stalks celery, finely chopped 3 carrots, peeled and chopped 2 sweet potatoes, peeled and cubed Handful of herbs (your choice) Salt and pepper to taste 2tbsp tomato puree 1/2 bottle red wine 2 garlic cloves, crushed Coconut oil
Directions 1. In a large saucepan, heat the coconut oil. Add the beef cubes and brown, then remove from the pan. 2. Add the onions, leek and celery and cook for 5 minutes, stirring until the vegetables have softened. 3. Add the carrots and sweet potatoes and cook for a further 3-5 minutes, stirring. 4. Add the beef back to the pan along with the pieces of shin bone. Add the red wine and then cook for a few minutes until the wine reduces. 5. Add the tomato puree, crushed garlic cloves, beef stock to cover and herbs. Season to taste using salt and black pepper. Bring the stock up to a simmer. 6. Cover the saucepan and leave to cook for 1-2 hours, stirring occasionally. 7. Remove the lid and cook for another 45-60 minutes to reduce the liquid. Remove the pieces of bone before serving.
Cauliflower "rice"
Those on a paleo diet avoid grains, so what do you serve with your stew? Cookbook writer Michelle Tam, author of Nom Nom Paleo, suggests this rice alternative made from cauliflower. She says of the paleo diet: "Over the past 200,000 years, humans have biologically adapted best to whole foods: plants, meat, seafood—all of them packed with the nutrients our bodies evolved to thrive on." Find more of Michelle's recipes on her website, nomnompaleo.com.Ingredients (serves 6) Small head of organic cauliflower, chopped coarsely 1 small onion, chopped finely in a food processor 2 tablespoons of butter 1-2 tablespoons of coconut oil Trader Joe’s 21 seasoning salute (or your choice of herbs and spices) Salt and pepper
Directions 1. Pulse the cauliflower in a food processor until the pieces are reduced to the size of cous cous or rice grains. 2. Sautee the onions in the melted butter and coconut oil over medium heat until they are translucent. 3. When the onions are softened, add the cauliflower and stir everything around to evenly distribute the fat and onions. 4. Season the "rice," then cover the pan and cook for 5-10 minutes until the cauliflower is softened.
Raw chocolate hazelnut tart with vanilla & hazelnut ice cream
Unable to eat dairy or refined sugar, you might have thought desserts would be impossible on a paleo diet. Think again. This recipe comes from Paleo Restaurant in Leamington Spa and was created by head chef Sukh Singh Aujla, who says: "This recipe is great if you are cooking for a party at home as you can prepare everything in advance and serve it with little effort, but still looking and tasting amazing, and healthy. I would serve this at room temperature." The first paleo eatery in the UK, Paleo Restaurant aims to "strip back food to how it should be eaten using wholesome and natural ingredients." Find out more on their Facebook page or Twitter.Ingredients
For the base: 1.5 cups hazelnut flour 1/4 cup raw cacao powder 3 dates 1/4 cup coconut oil 1/4 tsp sea salt
For the filling: 1 cup coconut oil 1 cup full fat coconut milk 1 cup date paste (blend 15 dates with water) 1 cup raw cacao powder 1 vanilla pod scraped
For the ice cream: 1 full can of full fat coconut milk 1 cup coconut cream 1 vanilla pod scraped 4 egg yolks 3 tbsp honey 1/4 tsp sea salt 1/3 cup hazelnut butter
Directions
For the base: 1. In a food processor, combine the hazelnut flour, cacao powder, sea salt and pulse for about 30 seconds. 2. Add the dates and coconut oil and process for 60 seconds, or until the dates are fully incorporated and the mixture sticks together when pinched. 3. Press evenly into the bottom and sides of a 9inch tart pan and refrigerate for 10-15 minutes.
For the filling: 1. Place the ingredients in a food processor in the order listed (so cacao powder is not on the bottom). 2. Process for 1-2 minutes, or until the mixture is a smooth texture—the mixture will be thinner in consistency but will still set up well in the fridge. 3. Pour mixture into the chilled crust and smooth out, chill for 30+ minutes before slicing and serving.
For the ice cream: 1. Add coconut milk, coconut cream, hazelnut butter and vanilla pod into a sauce pan and gently heat. 2. On a separate bowl whisk the egg yolks, honey and sea salt. Place the bowl on top of the coconut mixture and whisk until lighter in colour (careful not to scramble the mixture). 3. Once the egg mixture is lighter in colour and slightly thicker, add the coconut mixture very slowly until fully incorporated then allow to cool. Once the mixture is cool place it into an ice cream machine or straight into a freezer and stir frequently—the more the better—until it has an ice cream like texture.
