Posted on January 30, 2015 There have been 0 comments
Recipe for the Weekend: #TeamPaleo edition!
If you like us on Facebook (and if not, why not!) you might have seen that a few of us in the London office have been enjoying recipes from Plant-Based Paleo by Jenna Zoe this week. These recipes have been both delicious and nutritious and we’ll be telling you much more about our experiences next week. For now, you can take a look at our Facebook page or our Instagram feed to see more of what we enjoyed as #TeamPaleo!
This weekend features a whole bunch of sport all over the world. For those of you on the other side of the pond, the Super Bowl is this Sunday, in Australia Andy Murray is in his first Grand Slam final since winning Wimbledon two years ago (come on Murray!) and there’s FA Cup football here in the UK too! Phew! So you’ll be needing some snacks. But these do not have to be unhealthy! Plant-Based Paleo has loads of tasty treats that won’t leave you feeling bad. We particularly enjoyed these two!
Chilli-Cheese Butternut Squash Fries
Sweet potato and fries are having their moment in the spotlight. These ‘fries’ have the benefit of being baked rather than fried, which not only reduces the calorie count but also cuts out the carcinogenic trans-fats that the frying process creates.
1 medium butternut squash, peeled
1 small red chilli
4 tablespoons cashew butter
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons nutritional yeast
sweet and spicy sauce (try Frank’s hot sauce), to serve
a baking sheet, greased and lined with baking parchment
Preheat the oven to 220°C (425°F) Gas 7.
Slice the butternut squash into thick batons and set aside.
Thinly slice the red chilli into small pieces, discarding the seeds (unless you want the fries super spicy!), and mix together with the cashew butter, olive oil and salt in a large mixing bowl.
Add the fries to the mixture and toss to coat, then dip each one in the nutritional yeast. Transfer to the prepared baking sheet and bake in the preheated oven for 40 minutes, turning halfway through cooking.
There’s a certain satisfaction that only a salty, crunchy crisp/chip can give you. I get frustrated when I see diet swaps that recommend swapping crisps for something like sticks of celery because usually what happens is that we eat the celery, feel unsatisfied, then end up eating the crisps/chips later anyway. I think these veggie crisps/chips do a pretty darn good job as stand-ins.
2 beetroots/beets, peeled
1 golden beetroot/beet, peeled
1 tablespoon olive oil
sea salt, to serve
1–2 baking sheets, greased and lined with baking parchment
Each Serves 4
Preheat your oven to 180°C (350°F) Gas 4.
Using a sharp knife, thinly slice off the very bottoms and tops of the beetroots/beets and golden beetroot/beet. Thinly slice the trimmed beetroots/beets into rounds using either a peeler or mandoline and place them in a large shallow dish.
Toss in the olive oil to coat, transfer to the prepared baking sheet and bake in the preheated oven for 20–22 minutes, or until nicely crisped up.
Remove from the oven and drain on paper towels to remove any excess oil. Sprinkle with sea salt and serve.
Plant-Based Paleo by Jenna Zoe is available here.