Typical western foods are low in minerals, vitamins and soluble fibre but high in fat and salt.
There is much evidence indicating that some of these dietary factors are important causes of common western disorders like heart disease, stroke and diabetes.
These are rare or almost non-existent in populations who have not hanged their diets much since paleolithic times.
Only westernized civilisations suffer from ageing being accompanied by increased weight and blood pressure.
Cardiovascular disease, diabetes, osteoporosis, rickets and other common western diseases can probably to a large extent be prevented by diets resembling those of hunter-gatherers.
Even cancer rates seem to be much lower, probably due to the higher intake of fruits and vegetables.
Short term benefits
Thanks to the huge increase in vitamins and decrease in toxins, there are a few immediate short term benefits that can stem from the paleo diet:
Increase of energy
Stronger immune system
Quicker recovery from sickness
Paleo Meatballs... There ain't no such thing as too many meatballs...
1/3 cup almond meal
3 cups baby spinach
1tsp dijon mustard (optional)
25g tomato paste
1 sweet potato, medium
Preheat a fan-forced oven to 180o Celsius/350o Fahrenheit.
Place spinach in a bowl and cover with boiling water,leave for 2 minutes before draining as much liquid as possible from the spinach. Chop well.
Place spinach in a bowl along with mince, salt, almond meal, mustard, tomato paste and sage. Combine well.
Roll into 2.5cm size balls and place on an oven proof baking tray lined with baking paper. Bake in the oven for 10-15 minutes, or until browned
and cooked through.
Meanwhile, heat enough oil in a frying pan for deep frying. Peel sweet potato then slice into ribbons using a vegetable peeler.
Place a small handful of sweet potato ribbons in frying pan and fry for 2-3 minutes, or until slightly browned.
Remove from frying pan and place on a plate lined with paper towel to drain. Repeat with remaining sweet potato.
To serve, place sweet sweet potato ribbons on a plate and top with meatballs.
Chicken and Egg Salad with Almond Satay Sauce
From the author of the paleo cookbooks.
2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups rocket leaves
1 carrot, diced
½ green capsicum, diced
1 small white onion, grated
2 garlic cloves, crushed
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or
until slightly browned.
Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir
in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.
Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.
To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.
Recipe Of The Week:
Lemon Meringue Pie
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1/2 cup coconut milk
4tbs arrow root
5 egg yolks
5 egg whites
2tbs maple syrup
Preheat a fan-forced oven to 160o Celsius/325o
Place lemon juice, lemon rind and maple syrup
in a medium size pan on low heat.
In a small bowl, combine coconut milk and
arrow root powder. Add to lemon juice
mixture, stirring consistently until simmering.
Beat egg yolks together in a small bowl then add to
simmering lemon mixture, stir constantly for 3-4
minutes, or until mixture
has thickened. Pour into a pie dish.
To make the meringue, beat the egg whites and
maple syrup in a medium size mixing bowl until stiff
Spoon the meringue on top of the lemon filling
then place into oven and bake for 8-10 minutes, or
until lightly browned.
Cool before serving.