FOOD+DRINK
2020 DIET TRENDS CONT.
PALEO
Perhaps you fancy going back to your
caveman roots, in which case the paleo
diet could be the one for you. Short
for Paleolithic, this diet trend requires
you to predominantly eat food that
would have been available to humans
during the Paleolithic era.
Nicknamed the caveman or stone-age
diet, this diet resembles what our
hunter-gather ancestors ate thousands
of years ago. By following this whole-
food based diet and cutting out any
processed foods, sugars, dairy
products, processed oils and trans-fats,
some studies suggest that it can lead
to significant weight loss and major
improvements in health – such as
reducing the risk of obesity, diabetes
and heart disease. mismatch. They believe that this could be a contributing factor to some of the
health problems humans face today, such as the prevalence of obesity, diabetes
and heart disease. So by adopting a paleo diet, you are giving your body what
it was designed to consume, and therefore will see significant improvements in
your weight, health and general performance.
The reasoning behind the paleo diet
is that the human body is genetically
mismatched to our modern diet that
has emerged from farming practices.
Followers of paleo believe that when
farming changed what people ate,
establishing dairy, grains and legumes
as staples of our diet, it was too quick
for the body to adapt, resulting in a Many celebrities have adopted the Paleo diet, from Jack Osbourne using it to
help with his MS symptoms, to Gwyneth Paltrow and movie stars who use it to
get in shape for their next big role. Whilst some will strictly follow this diet to
the letter, others use it as a basis whilst allowing themselves the occasional
treat. Whichever way you choose to adopt this, there are some delicious dishes
that you can rustle up for breakfast, lunch and dinner, using paleo-friendly
foods – and some just require a small tweak here and there. British staples
such as fried eggs for example, can easily become paleo just by changing the
oil to coconut oil.
Greek Kofta Mezze
with Artichoke and Lemon Dip
Recipe by Jo Romero www.comfortbites.co.uk @joromerofood
Serves 2-3
Ingredients:
For the koftas:
• 500g lamb mince
• 1tsp dried oregano
• 1/4tsp garlic salt
For the artichoke and lemon dip:
• 3 canned, cooked
artichoke hearts
• 50ml olive oil
• Splash of cold water
• Pinch of sea salt
• Juice of half a lemon
• 1tsp freshly chopped parsley
• Drizzle of extra virgin
olive oil
For the flatbreads:
• 1 cup cassava flour
• 1/3 cup water
• 1/4 cup of olive oil
• Pinch of garlic salt
• 1tsp coconut oil, for frying
To serve:
• Olives, apricots, watercress,
radishes, red onion slices
Method:
1. First, get the koftas into the
oven. Mix the lamb, oregano
and garlic salt until smooth and
form into meatballs, about the
size of a golf ball, or just slightly
bigger. Arrange on a foil-lined
tray and roast until golden and
sizzling, about 20 minutes at
gas mark 6/200ºC/400ºF.
2. While the lamb is cooking,
make the flatbreads. Mix the
cassava flour, water, oil and
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garlic salt until well combined
- you may need to add a little
more water or flour to get the
right consistency - You'll be
looking for a consistency like a
firm but soft bread dough.
Break the dough into four
pieces and roll each piece out
into a flatbread shape - an oval
or a circle. Fry in the hot
coconut oil until cooked
through - 2-3 minutes per side.
The flatbread should start to
take on some colour on the
underside too, before you flip.
Once cooked, take these out
and put to one side.
3. To make the dip, blend the
artichoke hearts, water, lemon
juice and sea salt together until
smooth. You should have a
loose, mayonnaise-consistency.
Add a little more water or
lemon juice if needed, and
scrape down the sides of the
blender. Pour into a small
serving dish and sprinkle with
the chopped parsley and add a
trickle of olive oil.
4. To serve, spear the cooked
lamb koftas with serving
sticks if you like, and arrange
on a plate or board with
the flatbreads, dip, olives,
watercress, apricots, onion slices
and radishes.