Spinach, Cherry Tomato & Avocado Salad with Spicy Sicilian Almonds

Having initially accepted the challenge of featuring delicious, primarily vegetarian, Primal/Paleo recipes on Primal Plate’s blog, I now find myself obsessed with the idea of going one step further. Accordingly, it’s my intention to include many more vegan recipes that can be enjoyed as part of a Primal lifestyle. I’m excited at the prospect. With summer almost upon us, light and easy is the order of the day and it feels entirely appropriate for our meals not to be so dairy dependant. Vegan food eaten in this context, means moving away from Primal and more towards the Paleo diet, which excludes milk, butter, cheese, crème fraîche, cream, ice cream and yogurt.

I am too much of a hedonist to go the whole hog (strictly speaking, Paleo peeps don’t even drink red wine for heaven’s sake!), but I do want to consciously use dairy products less often. Sarah has coined a new phrase for what’s turning out to be a delicious voyage of discovery. She calls it ”Valeo”, which in my view perfectly sums up the logic of eating more healthily without exploiting animals. If there’s one thing that miffs me about the Primal/Paleo diet, it’s the emphasis on eating animal protein.  

Yesterday we enjoyed a valeo meal of soup and salad…a Roasted Beet Borscht with Horseradish Cream (recipe coming soon) and this amazingly tasty, healthful Spinach, Cherry Tomato and Avocado Salad. Vivid colours and packed with goodness, eating valeo is light years away from the high-carb pasta, rice, bread, potato and legumes that most vegetarians and vegans rely on. 

As I’m a complete novice entering the world of veganism, I’m sailing in relatively unchartered waters. Therefore, I make no apology for seeking out the best vegan recipes from other authors that obviously don’t contain meat, fish, eggs or dairy as well as all the Primal ‘no-no' foods such as grains, potatoes, legumes, processed soy and fats etc. It’s a tall order! Nevertheless, this Spinach, Cherry Tomato and Avocado Salad with Spicy Sicilian Almonds, which I’ve borrowed from Annie Bell’s book Gorgeous Greens, immediately hit the culinary jackpot by ticking all the aforementioned boxes. Sod’s law that it’s been Primal Plate’s most popular posting on Instagram to date! 

Clearly this is not just a dish for Paleos or Vegans but also for meat-free Mondays, dairy free dieters and anyone that finds themselves somewhere in-between (me!). Full of punchy flavours, this hearty salad is a wake-up call for the senses that can be on the table in less than 30 minutes.  

Spinach, Cherry Tomato & Avocado Salad with Spicy Sicilian Almonds (serves 4)

Ingredients - for the nuts

100g organic whole, blanched (skinned) almonds

1 tbsp organic extra virgin olive oil

1 tsp organic Tamari

1 tsp, organic fresh thyme leaves

¼-½ tsp organic chilli pepper 

Ingredients - for the salad

2 organic avocados

125g organic baby spinach leaves, or torn young spinach leaves

2 tbsp organic extra virgin olive oil

a good squeeze of organic lemon juice

200g organic cherry tomatoes, halved

a small handful of organic fresh chives, finely chopped

sea salt (my favourite for serving at the table is fine Pu‘uwai Deep Ocean Hawaiian Sea Salt)

Instructions - for the nuts

Pre-heat the oven to 170℃ / 325℉ / Gas mark 3

Toss the almonds in a bowl with the olive oil and tamari, then toss in the thyme, scatter over the cayenne pepper and toss again.

Tip the nuts into a small roasting tin or baking tray and spread them out into a single layer. 

Toast in the oven for 15 to 20 minutes, until deep golden and crisp. 

Transfer the nuts to a plate lined with a paper towel and leave to cool.

Instructions - for the salad

Remove the avocados from the stone by cutting in two halves and picking the stone out. 

Peel the skin off the avocado halves, then slice each half into four long segments (8 segments per avocado).

Toss the spinach in a large bowl with the olive oil and lemon juice, then carefully fold in the halved cherry tomatoes and chopped chives.

Pile the salad on to four individual plates and scatter over the spiced nuts.

Serve straight away, leaving each diner to season their own salad with sea salt. 

Notes

Impossible to resist, the spicy, piquant almonds make a superb stand-alone snack. I chose premium, organic, ready-skinned almonds from sunny Sicily for their larger size and superior creamy, sweet taste but any raw, organic, blanched almonds are fine.

Readers will notice that I always create Primal Plate recipes from organic ingredients. For your health and wellbeing, it’s extremely important you do likewise. Many nuts have a high oil content, which means that they easily absorb pesticides. It is always best to purchase organic. For more information read why you need to buy organic nuts and seeds.

Carbohydrate 15g Protein 8g - per serving

Nut Roast

2017 began in much the same way that 2016 ended… assisting Mirror Imaging with two back-to-back winter weddings and spending the rest of January up to my neck in legalese and paperwork. True, for the sake of our health and wellbeing I do still spend quality time in the kitchen devising good things to eat, but actually getting around to photographing the end result and writing up the recipes to share on Primal Plate’s blog has, over the past month, been a stretch too far. Sorry. 

With the start of the new year and a couple of pounds gained, I turned my attention away from the meaty feasts (organic and pasture-fed, no less) that we’d enjoyed over Christmas and reignited my appreciation for all things vegetarian. I know that generally nutloaf gets a bad press - at least with non-vegetarians - but I kid you not, this fabulously flavoursome Nut Roast could knock most meat dinners into a cocked hat. Healthy and chock-full of protein from an abundance of nuts, this Nut Roast has all the savoury heartiness of meat without the heaviness. Plus, it packs more taste, it costs less to make, it looks better on the plate and you can prepare it in advance. Served with my mouthwatering vegetarian gravy (recipe coming soon) that Sarah thought was so tasty it must have made with homemade chicken stock, some seasonal oca roasted with thyme (the nearest low-carbohydrate equivalent to roast potatoes) and tender stem broccoli, this low-carb, Primal, vegetarian meal is so good it verges on the genius.  

It’s equally delicious served cold with salad. 

Nut Roast (Serves 6)

Ingredients

50g raw organic pecans 

50g raw organic Brazil nuts 

50g blanched organic almonds

2 tbsp raw organic pumpkin seeds 

25g organic unsalted butter

3 large organic shallots, peeled and finely chopped

150g organic chestnut mushrooms, coarsely chopped 

50g raw organic cashews, coarsely chopped 

2 tbsp organic smooth almond butter

2 tsp Marmite

100g organic strong cheddar cheese - finely grated

3 tbsp organic parsley, finely chopped

1½ tbsp organic sage, finely chopped

400g tin organic chopped tomatoes, well drained

2 organic medium eggs, beaten

1 dsp Sukrin organic coconut flour

Celtic sea salt

Freshly ground organic black pepper

Organic watercress or chopped parsley to serve

Organic oca are part of the yam family and look a little like radishes when raw. When roasted in the oven they make a fantastic low-carb potato substitute, close in favour and texture to roast new potatoes.

Instructions

Melt 10g of the butter over a very low heat (or in a microwave). Grease a 400g /1lb loaf tin with the melted butter before lining with a long strip of non-stick baking parchment to cover the base and narrow sides of the tin. Grease the baking parchment too. 

Toast the pecans, Brazil nuts, blanched almonds and pumpkin seeds in a large frying pan over a low heat until nicely golden. 

Take the pan off the heat and allow the nuts/seeds to cool slightly, then whizz in a food processor until finely chopped.

Pre-heat oven to 190℃ / ℉ / Gas mark

Melt the remaining 15g of butter in a small frying pan and gently cook the chopped shallots for about 3-4 minutes until soft and beginning to turn golden. Add the chopped mushrooms to the pan and continue to cook for a further 5 minutes, stirring occasionally.

In a large bowl, combine the toasted ground nut mixture with the cooked shallots and mushrooms and the rest of the ingredients. Season with sea salt and black pepper and mix together well. 

Spoon into the prepared loaf tin and level off the top. Cover with a piece of buttered non-stick foil.

Cook for 45 minutes or until a skewer inserted in the middle comes out clean. Remove the tin foil - if the top isn’t evenly browned pop the nut loaf back into the oven, uncovered, for a further 5-10 minutes.

Cool for 15 minutes in the tin before loosening around the edges with a small knife and carefully turning out onto a warm serving plate. Peel away the parchment paper and cut into slices.

Carbohydrate 12g Protein 15g - per serving

Nutty Parsnip Gratin

I am fully “living life on the veg” courtesy of Riverford Organics, and I could not be happier with my regular supply of the freshest, tastiest organic produce that they deliver every Friday straight to my door. An absolutely brilliant service!

Notwithstanding my new-found addiction to drinking a large glass of freshly pressed juice every day - which I’m convinced is far more life enhancing than the proverbial ‘apple a day’ that’s reputed to ‘keep the doctor away’ - I’m having a ball creating new recipes from a plethora of organic fruit and vegetables that you can never reliably find on supermarket shelves.

Because eating Primal is what my close family prefers, we never succumb to eating white potatoes or even compensate very often with other high-carb root vegetables. However, last week I couldn’t resist ordering some new season parsnips for inclusion in my weekly Riverford box of goodies. When they arrived, I thought I’d go all out and make a main meal of them.

Totally delicious, this creamy Nutty Parsnip Gratin has a gorgeous sweet spiciness about it that pairs beautifully with salty Parmesan cheese and crunchy roasted hazelnuts. In fact, I think I’ve succeeded in elevating the humble parsnip to giddying new heights with this dish! Let’s just say, when you dive in with your fork you might not even recognise that you’re eating parsnips - it’s just the most perfectly balanced, tasty, autumnal meal that ticks all those cold-weather comfort food cravings without a potato or grain in sight. How good is that? 

Nutty Parsnip Gratin (serves 3-4)

Ingredients

500g organic parsnips (trimmed and peeled weight of approximately 3 large parsnips)

2 large organic shallots

300ml organic whole milk 

125ml organic double cream

1 dsp fresh rosemary leaves, finely chopped (about 2 decent sprigs of rosemary)

1 tsp English mustard

¼ tsp organic nutmeg, freshly grated 

1 tsp Celtic sea salt

80g Parmesan cheese (I used Gran Moravia vegetarian Parmesan-style hard cheese), finely grated

50g organic roasted, blanched hazelnuts, chopped

40g organic ground almonds

15g organic unsalted butter

Freshly ground organic black pepper

Instructions

Pre-heat the oven to 200℃ / 400℉ / Gas mark 6

Peel and finely slice the parsnips lengthways into 2-3mm thick strips using a mandolin. If the parsnips are large, first cut them in half across the middle, then cut the top half into quarters and using a vegetable peeler, trim away the fibrous core before slicing.

Peel the shallots and still using the mandolin, slice them very finely.

In a large, wide, lidded sauté pan heat the milk to scalding point (just below boiling) then add the parsnip and shallot slices, pressing them down into the milk (the vegetables won’t be completely covered at this stage).

Cover and cook over a medium-low heat for 4 minutes until the parsnips are soft but not broken up. Tip: Gently stir the vegetables around after 2 minutes to ensure that everything cooks evenly. Take off the heat and set aside.

In a medium-sized bowl, mix together the cream, rosemary, mustard, nutmeg and salt, then stir in half the grated cheese. Pour the mixture over the parsnips and shallots and gently combine everything together. Tip into a gratin dish, press down with the back of a spoon and level off the top.

In a small bowl mix together the rest of the cheese, ground almonds, chopped hazelnuts and a good grating of freshly ground black pepper. Scatter evenly on top of the parsnip mixture.

Dot all over with small pieces of cold butter and bake the gratin for 30 minutes until lovely-bubbly, crisp and golden.

Eat and enjoy.

Notes

Nutty Parsnip Gratin tastes special enough to serve as a vegetarian main course with all the trimmings on Christmas Day. It’s also a brilliant make-ahead vegetable side dish for carnivores - I imagine that served alongside something meaty, it would be an absolute winner.

It doesn’t matter so much for this recipe because you’re boiling the milk anyway, but because it’s kinder to cows and much healthier for humans, I only ever buy whole milk that’s raw and organic from Gazegill Organics This is what they say:

“Here at Emma’s Dairy we believe that cows should have the freedom to roam, grazing our pastures and producing raw organic milk that is naturally high in omega 3. Our cows produce a natural amount of milk and are not intensified in any way to produce more, thats why our milk is rich in butterfat and protein. We do not homogenise our milk but believe that in leaving a cream line you can enjoy simply put an un-tampered with natural product that is full of natures best, we also offer raw organic milk and pasteurised milk as well as cream and offer UK wide delivery, we hope you enjoy it.” 

Carbohydrate 31g Protein 15g - per serving

Lucky's Nut Truffles

As I write this blog I’m sat at the end of my hallway with my computer balanced on top of a pile of books, hemmed in by displaced furniture and various bits of office paraphernalia (phase 3 of our annual home improvement and re-decoration schedule has been going on for what seems an interminable 4 weeks already) whilst my man stands next to me with his computer resting on a still unwrapped furniture delivery, trying to research plant variants that have sprouted in our garden, which we don’t recognise.

We’re not green-fingered, but we do like to try and make sense of our green space without destroying all life within it. You only have to look up to see that we’re unusual in this respect. It seems that the majority of people are hell-bent on ‘managing’ nature, particularly when it comes down to so-called tree maintenance a.k.a. the ceaseless year-round topping, lopping and felling of trees. Question: When is a tree not a tree? Answer: When some idiot has butchered all its magnificent branches back to stubs and spindly, finger-like projections have grown in place of the beautiful tree-shaped canopy that once was…or cut it down completely to an ugly stump. 

Stupid is as stupid does. I’m convinced the obsessive compulsion to mess with trees is a form of egocentric behaviour that satisfies man's craving for power and control. With big tool in hand - I mean chain-saw - I believe the power rush they get from hacking, sawing and destroying a living entity is an addiction that feeds on itself. Not only do they spoil the look of the trees that still stand, the resulting pitiful, topped and disfigured specimens are left with open wounds that are vulnerable to attack from invading pathogens (fungi and bacteria). Cutting back, thinning out and removing branches destroys a tree’s natural defences - the tree bark that protects the underlying tree tissue. It also threatens its life support system - the loss of leaves that are every tree’s source of food. Exposed to the sun, the cuts are in effect death wounds and the removal of a large percentage of leaf-bearing branches, starvation.

If a starving tree has enough energy, it will send out multiple shoots beneath the cuts to try and replace its leaves as quickly as possible. These new shoots will never be as strong as the original branch they emerge from and can easily snap off even years after they’ve grown back to the size that the tree was before it was attacked. Furthermore, trees can’t heal - they try to defend themselves by closing off their wounds with a tough, woody substance called wound wood. A tree’s ability to seal off its wounds depends on many variables; its age, species, health and vigour, the size and shape of the wound and the time of year. If a tree can’t respond quickly to its injury it falls prey to rot, insect infestation and wood decay, which in turn leads to a loss of vitality and vigour that results in the tree’s inevitable decline, dieback and structural failure.

It is of course a cunning way for tree cutters to future-proof their industry. If you didn’t need the services of a tree surgeon before, you most certainly will when your decayed and dying trees become a health and safety issue for you and your neighbours!

Despite all the ugliness surrounding them, people still have embedded in their sub-conscious that regular tree felling and pruning is both necessary and good. "It lets in more light; it prevents tree root damage to property; it stops the mess trees create (have they not heard of a broom?); wet leaves are dangerous; tall trees block TV/Sky/Broadband reception; it spoils my view; I can’t see the sky (!); I need the space for off-road parking…" are just some of the excuses given. Then there are the unqualified tree surgeons stalking the neighbourhood for mature trees that they can cash-in on, knocking on doors and persuading homeowners that their trees are an imminent threat unless they are cut-back. I give them short thrift, but many folk are convinced.

What these people don’t seem to know or appreciate is:

• Trees give us oxygen and oxygen helps us breathe - a mature tree in season produces as much oxygen as ten people inhale in a year!
• Trees give birds and animals shelter so if you cut them down you’re messing up their homes.
• Trees help clear the air of heat and pollutant gases. 
• Trees clean the soil - trees filter dangerous chemicals and pollutants out of the soil, which helps assure our food security. 
• Trees absorb carbon dioxide and help stop global warming.
• Trees help conserve rain (to prevent drought) and reduce the likelihood of flooding. They fight soil erosion by protecting the soil from surface flooding - binding soil to sloping land with their roots.
• Trees help control noise pollution.
• Trees mask ugliness and keep unsightly structures from view.  
• Trees save energy. In winter they act as wind breaks - breaking the force of cold, blustery winds and reducing the cost of heating your home. In summer, strategically planted trees around your home shield your property from UV rays and reduce the need for air conditioning.
• Trees give us food - e.g. nuts and fruits.
• Trees improve human health and well-being. As well as offering cooling shade and protecting us from the sun’s harsh rays, they are aesthetically pleasing to look at. Full of life, strong and magnificent, their beauty is more than skin deep. Exposure to trees and nature calms the mind and uplifts the soul. Being in a natural environment surrounded by trees can lower blood pressure and heart rate. Hospital patients who have a view of trees from their window heal quicker, take less drugs and have fewer post surgical complications than those who don’t. Even babies born to mothers that live near to trees are less likely to be underweight. 
• Trees increase property values significantly - they not only beautify your property and the surrounding area, there is less fear and violence in well-planted, green spaces than there is in and around homes in barren neighbourhoods. Houses surrounded by trees sell for 15-25 percent higher than houses with no trees. 

Since trees do so much to benefit humans, we think it’s best to leave them alone to do their job. No radical pruning of healthy trees is required or allowed! Our reward is a semi-wild garden that nature has developed into something quite Disney-like. As well as owls, doves, pigeons, innumerable songbirds, hedgehogs, mice, frogs, bats, the occasional pheasant seeking refuge from the local Sunday shoot, and a hungry female sparrowhawk that knows for sure there are rich pickings to be had, we live harmoniously alongside a small army of grey squirrels that are accidentally planting more trees.

Because humans have destroyed so much of the natural landscape, squirrels have been forced to adapt to a more urban environment to survive. Grey squirrels have adapted more successfully than their red squirrel counterparts, but that doesn’t excuse the widespread racism against grey squirrels, which vilifies them with exaggerated claims that they damage/kill trees by bark stripping and excuses the culling of them because, according to urban myth, grey squirrels are deemed pests that destroy property and cause a decline in red squirrel populations. As with the obsession for tree-pruning, it’s all a load of twaddle. Both red and grey squirrels strip tree bark to build their dreys (squirrel nests) and to get to the underlying wood as a source of nutrition when times are hard but, unlike human crime against trees, the damage they cause is minimal and it doesn’t kill the trees. Here are the facts about the demise of red squirrels and, as you might expect, it’s mostly down to humans!

Given that the natural habitat of squirrels is now disappearing at a rate of knots, they make their dreys in any tree-like structure they can find. Four years ago, around the time our next door neighbour cut down an entire copse of eighteen mature trees, one beautiful, dedicated, mamma squirrel sought shelter on our roof under the solar panels, where she built her drey and tried to raise her kittens (baby squirrels). Sadly, it was not meant to be. Somehow, mum sustained a fatal injury to her back and later that day (Friday 13th April 2012) two kittens fell out of their nest and slid straight off the roof - three storeys high - directly onto the solid concrete path outside our back door. What to do? Tiny, helpless and with their eyes still closed, we had no choice but to take on the immediate squirrel care challenge in front of us! 

In the first few weeks of life, baby squirrels don’t do much more than eat, sleep and grow. However, it wasn’t long before our two little boys became gorgeous handfuls of wriggly, noisy, messiness that took over our lives completely. Active during daylight hours, they lived right next to my desk in our home office. Despite the immense parental responsibilities thrust upon us, we soon discovered what a life-affirming joy these intelligent, industrious, characterful and acrobatic critters are. With the help and support of Clarissa Summers we loved and cherished little Kipp and Lucky 24/7, until they were about six months old and ready to be released back into the wild. Our boys may be long gone, but our love and respect for squirrels lives on.

Whether chasing each other from tree branch to tree branch, jumping around in the tops of our trees, sitting perfectly still in the classic squirrel pose with their tail arched over their back, pausing in front of us to munch on a nut or cheekily peering through the window to get our attention, squirrels are without doubt the cutest, most entertaining of all the wildlife species living in our garden, and we happily pay the price to secure their allegiance. Not only do we make executive-style squirrel boxes to keep them warm and safe, we’re also their most reliable food source - namely, an all-year-round supply of best-quality walnuts (their favourite), hazelnuts and, when in-season, acorns too. It’s part of a deliberate plan. The squirrels have learned how to exploit our generosity by approaching us with charming gestures that signal their need for more nuts, and we know that large quantities of these will be stored in the ground. As squirrels don’t always remember where they’ve buried their nuts, there’s always the potential for some of their cache to take root and grow into new trees.

Helping squirrels survive and thrive in captivity very much depends on what you feed them. As well as whole nuts, fruit and veggies, I used to make my two boys nutritious seed and nut balls that helped them grow strong and kept them noisily bouncing around their cage for hours. It seems timely that today’s recipe for Lucky’s Nut Truffles (no prizes for guessing why I’ve called them that) are an energy ball equivalent for humans. These blissful little bombs of goodness mix protein, vitamins, fibre, minerals and essential fats and are a chocolatey, nutty delight to enjoy any time you need an energy boost. Sweetly satisfying and sustaining, Lucky’s Nut Truffles are ideal for a pre or post workout snack, yet still dainty enough for some after dinner indulgence. Incredibly moreish, I suggest you squirrel away a plentiful stash for yourself in the refrigerator, where they could (but I predict won’t!) last a couple of weeks.

Lucky’s Nut Truffles (make about 22)

Ingredients

100g organic raw walnuts

100g organic raw hazelnuts, unskinned

15g raw cacao powder

100g Medjool dates, pitted (about 6)

1 ½ shots (60 ml) freshly brewed espresso-strength coffee

1 tbsp smooth almond butter

3 tbsp coconut butter

2 tsp organic ground cinnamon

2 drops organic liquid stevia

2 tsp pure vanilla extract

50g organic shredded coconut, for coating

Instructions

Pre-heat the oven to 180℃ / 350℉ / Gas mark 4. 

Put the pitted dates into a bowl and pour over the hot coffee. Set aside.

Place the walnuts and hazelnuts together on a baking tray and toast for 8-9 minutes. 

Place the shredded coconut on a separate baking sheet and toast at the same temperature for 5-6 minutes, or until a deep golden brown. Leave on the tray to cool.

Tip the toasted nuts - it doesn’t matter if they’re still warm - into a food processor bowl and blitz until finely chopped. Don’t allow all the walnuts and hazelnuts to become totally smooth as some slightly larger, crunchy pieces in the mix adds texture. Empty the ground nuts into a bowl and set aside.

Add the dates, coffee, cacao powder, almond and coconut butters, ground cinnamon, vanilla extract and liquid stevia to the now empty processor bowl (no need to wash it first) and process until the mixture clumps together into a sticky, gooey paste. You may need to scrape down the sides of the bowl a couple of times to ensure an even mix.

Add the toasted nuts to the paste and pulse everything together until the nuts are evenly distributed.

Using a dessertspoon, scoop the dough into individual bite-sized portions (approximately 17g each) and roll anti-clockwise between the palms of your hands into smooth, round balls.

To finish, roll the truffles in the toasted coconut. 

Carbohydrate 6g Protein 2g - per truffle