Archive for August, 2013

Paleo Pakoras

A Paleo/Primal version of the popular Indian vegetable fritters. I’ve been meaning to do this for a while now!

Paleo Pakoras

Ingredients (for 4)

– Batter
* 1/2 cup of tapioca flour
* 1/2 cup of almond flour (use more as needed)
* 2/3 cup of full fat yogurt

– Veggies #1
* 1 small sweet potato
* 1/3 of zucchini
* 1/3 of red pepper
* 1 carrot
* 1 onion
* 1/3 cup of broccoli florets
* 1/4 cup of eggplant (optional)
* 1/4 cup of peas (optional)

– Veggies #2
* 1/2 cup of spinach, chopped
* 1/4 cup cilantro or Italian parsley, chopped

– Spices
* 1 tspoon (each) of chili powder, paprika, ground cumin, ground coriander, ground ginger
* 1 TBspoon (each) of garam masala, curry powder, turmeric, ground fenugreek, garlic powder
* Sea salt

– Oil
* 2 tbspoons of coconut oil
* 1/2 cup of olive oil

1. Peel the sweet potato, wash it, and cut it in 1/3 inch sizes. Wash and cut the rest of the “Veggies #1” similarly.
2. Add the coconut oil on a frying pan under medium heat. Add the “Veggies #1” along 1/3 cup of water. Cover, but stir often.
3. When the water has evaporated and the veggies are almost soft, remove them from the fire and set aside to cool a bit.
4. In a big bowl, add the spices, and the batter ingredients. Mix well with a big spoon. Then, add Veggies #1 and #2. Mix well again. The batter should not be too liquid, but not to rigid either. Adjust as required.

Paleo Pakoras Batter

5. Add the olive oil in the frying pan under medium heat. Spoon over 4-5 heaping batter spoonfuls. Cook about 4 minutes per side, or until very well golden brown. Do the same for the rest of the batter. Expect this pakora version to be somewhat moist inside while hot.

Tsigaridia (Greek pork belly)

This is the Greek version of pork belly, as we prepare it in the Epirus department of Greece. I consider it a more Paleo and healthier alternative to bacon (which is actually processed). My French husband loves it too!

Tsigaridia, Greek pork belly

Ingredients (for 2)
* 1 lb (~0.5 kg) of pork belly
* 2 tbspoons of olive oil for frying
* Juice of a large lemon
* 1 tbspoon oregano
* Sea salt & black pepper to taste

1. Wash the pork belly. Using a sharp knife, remove the thick pork skin on the one side (if it was sold as such).
2. Cut the pork belly into 1 inch cubes.
3. Heat the olive oil under medium heat, and add the pork cubes. Fry until cooked-through and golden brown, about 10 minutes. Stir a few times.
4. One minute before they’re ready, add the salt & pepper, oregano, and lemon juice. Stir.
5. Turn off the heat, remove the cubes to a plate (without taking much of the oil with you). Serve hot with fries (and tzatziki, if you do dairy).