I love long weekend holidays such as Easter because they give us an opportunity to enjoy a few treats and to take our time with cooking for friends and loved ones. So, in the lead up to this year’s Easter, I decided to develop a recipe for a new paleo treat. Here is how it went!
This rich and hearty stew is a one-pot meal full of delicious, spiced beef and starchy, filling yams (the real yam) and carrots, and a touch of delicate forest flavour of pine nuts and sweet, balsamic onions. It’s rustic and sophisticated at the same time, and most importantly it’s easy to make.
In a recent post I covered a root vegetable called Yuca. Today, I am going to give you a quick run down on yams. Many people confuse yams with sweet potatoes, and I have to admit that I did once think they were the same thing going under different names in different countries or perhaps
Remember those Raw Mixed Berry Tarts recipe we featured recently. Well, its creator Larina Robinson is more than just a foodie! She is an experienced nutritionist and wholefood dietitian (based in Sydney) and runs The Body Dietetics website – on all things health, nutrition and wellness inspiration. We’re pleased to have her back on the site and this
Yuca, also known as cassava and manioc, is a starchy root vegetable popular in South American, African and Asian kitchens. I have a more comprehensive post on yuca as an ingredient in paleo cooking so here I am going to show you how to make tasty yuca fries with a special tomato sauce.