So autumn is here and wow what a mild summer it was, the air conditioner has only been on once! The vegetable garden is producing loads of tomatoes, zucchinis, eggplants, carrots, beetroot, assorted greens and purple king beans. I was really pleased with the tomato crop this year mainly because I grew them from seed collected from a couple of tomatoes given to me last summer. I am definitely going to save seeds and raise our own seedlings from now on. The majority of tomatoes have been turned into many litres of tomato puree and ratatouille and luckily our old freezer – which we haven’t used for about 7 years – started up like a charm, it’s already 3/4 full of tomatoes, peaches and apricots and may even fill before the season ends. Don’t know what I would have done without that old freezer because I have a paleo dilemma, I usually make an assortment of chutneys, relishes and sauces but they use up copious amounts of sugar and the paleo diet is pretty much sugar free, so how do I preserve all our beautiful tomatoes? I decided to cook them then strain the mix to get out the skin and some seeds and freeze this puree, I can still make preserves later on if I want to or we have enough tomato puree for a whole year at least. I did make 2 batches of kasoundi – I just had to – that stuff is awesome (recipe is listed) and it’s not so heavy on the sugar as some of my other recipes! Our biggest tomato so far weighed in at 848 grams, apparently that is small in the large vegetable category but it’s the amount of large tomatoes that is mind boggling, as soon as I clear the decks Neil comes in with more and more tomatoes.
I’ve had a lot of fun experimenting with the fermentation process and have a continuos supply of milk kefir, fermented garlic, chilli sauce, horseradish sauce, mayonnaise and assorted kimchi and kraut concoctions. My taste buds and stomach are getting used to these unusual foods, I actually crave them now, I even had some for breakfast this morning! I love that fermented foods are jam packed with goodness, delicious to eat in a strange way and I made them myself from our own or out sourced organic produce! Having an assortment of fermented foods to use as condiments will hopefully replace our old chutney, sauce & relish habit and they are a much healthier alternative.
I’ve been very remiss with my blog writing for a few months now but I’ve been researching, experimenting and adjusting to the paleo way of life and just didn’t know what to write. If you follow the paleo lifestyle then sugar, dairy, grains and legumes are omitted, this may seem daunting but the transition has been relatively pain free for me as I love eating loads of vegetables with good quality protein and fats, honestly I don’t intend to preach but I feel so darn good and satisfied, that’s the only way to describe it, a deep feeling of satisfaction and I eat less because I am not hungry! I probably spend more time in the kitchen because I make absolutely EVERYTHING and we rarely eat out, but at least I know what’s in our food and growing, harvesting and cooking our produce or sourcing organic produce, grass fed meats and wild fish is so much fun! I make one or two batches of dry biscuits or crackers each week, they take about 20 minutes and are so easy, I was asked for the cracker recipe which will follow but I must add that each batch I make is different because of the range of spices, seeds and flavours that make each batch individual. My favourite flavour is black / white sesame seeds but finely grated parmesan cheese is nice too (but it’s not strictly paleo).
|Paleo cracker recipe|| |
- 1 cup of almond meal
- 2 tablespoons of ground linseed
- 1 large egg white
- 1 tablespoon of oil - olive or macadamia
- ¼ tsp salt
- 1 - 2 tablespoons of flavouring of your choice such as grated parmesan cheese, sesame seeds, assorted spices or savoury yeast flakes - experiment!
- Grind the linseed (I use my nutribullet which does a great job) and add to the almond meal
- Add the other ingredients and mix until a firm ball of dough is formed
- The mix should not be wet and if so add a little more almond meal
- Divide the mixture in half and roll out between 2 sheets of baking paper
- I like to roll it very thin but you could have them a little thicker if you want (they may take a few minutes longer to cook though)
- Take the top layer of paper off and cut the dough into shapes of your liking
- Leave the dough on the bottom layer of baking paper and place on a biscuit tray in the oven
- Bake in a moderate oven for 10 - 12 minutes
- The dough should be crisp and golden when cooked
- Cool on a cooling rack and place in an airtight container for storage
- Cook the other batch as above
- I usually make a double batch because they go so fast
- They stay fresh for days!