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Paleo Nachos (con’d)3.4.Toss to coat, then spread the sweetpotato onto the trays in a single layer.Bake for 5 minutes, then flip the sweetpotato over and return to the oven forabout 2 minutes, or until golden andcrispy. season with salt.To make the spicy mexican beef,heat the oil or fat in a frying pan overmedium–high heat.5.add the onion and cook for 5 minutesuntil translucent.6.stir in the garlic and chilli and cook for1 minute until fragrant.7.add the beef and cook, stirring with awooden spoon to break up any lumps,for 5 minutes until browned.8.add the spices and tomato paste andcook for 1 minute, then mix in thetomatoes.9.Reduce the heat to low and simmerfor 10–12 minutes. season with saltand pepper.10. To make the tomato salsa, place allthe ingredients in a bowl and mix.season with salt and pepper.11. To make the guacamole, place all theingredients in a bowl and mix well.season with salt and pepper.12. To assemble the nachos, place thesweet potato chips on a platter or onserving plates, then top with the spicybeef, salsa and guacamole. garnishwith the extra coriander leaves andChef Pete Evans Sample Cook Book from www.rumblespaleo.com.auserve with some cashew cheese, ifyou like.SERvES: 4 – 6cashew cheeseINGREDIENTS 155g cashews 2 teaspoons lemon juice 1/2 teaspoon himalayan salt orsea salt Pinch of freshly ground blackpepperDIRECTIONS soak the cashews in 750 ml ofwater for at least 1 hour – 4 hours.drain and rinse well. Place the cashews in a foodprocessor; add the lemon juice,salt and pepper and pulse for aminute to combine. add 60 ml (1/4 cup) of water andcontinue to process until smooth. can be stored in the fridge for 5 –7 daysMakes 200g (1 cup)12

13Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

ThAI ChICkEN CAkESi have been lucky enough to spend some timewith michele chevalley hedge, who stronglypromotes a better future for the cominggenerations by encouraging parents to cooknutrient dense foods for their kids. micheleshowed me a recipe that she likes to cookfor her children and it has become a familyfavourite in our house as well. we have usedchicken but you could substitute turkey, fish,seafood, pork, lamb, beef or pretty much anyother animal protein that you love. alwaysremember to serve these with raw or cookedvegetables and some fermented vegetables.INGREDIENTSDIRECTIONS1.Preheat the oven to 180 c and lightlygrease an 8-cup muffin tin withcoconut oil.2.Place the chicken, garlic, spinach, fishsauce, turmeric, coconut cream andginger in a food processor and pulse afew times until finely chopped.3.spoon the chicken mixture evenlyinto the prepared tin, then bake for 12minutes, or until cooked through.4.cool slightly for 5 minutes beforeturning out. The chicken cakes willrelease a little bit of liquid whencooked, so drain off the liquid beforeyou remove them from the tin.5.arrange the lettuce cups on a largeplatter or serving plates. Place twochicken cakes inside each cup, alongwith some avocado, cucumber andcoriander, and squeeze over somelime juice.ChICkEN CAkES 500 g chicken thigh fillets, cut intopieces 2 garlic cloves, chopped 1 large handful of baby spinach leaves 2 teaspoons fish sauce ½ teaspoon ground turmeric 3 tablespoons coconut cream 1 teaspoon finely grated gingerTO SERvESERvES: 4 4 iceberg lettuce leaves, trimmed intocups 1 avocado, sliced ½ lebanese cucumber, sliced 1 small handful of coriander leaves 1 lime, halvedChef Pete Evans Sample Cook Book from www.rumblespaleo.com.au14

15Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

vIETNAMESE ChICkEN wINGSwhen i was a kid, i loved it when my mummade chicken wings – i always enjoyedsitting at the table and nibbling the meataround the bones. From my experience,most kids love finger foods, so this is agreat dish to try making for them. simplyreduce or even omit the chilli, dependingon what your kids are used to. and if youdon’t want to miss out on the chilli kick,simply have some kimchi or sriracha onthe side for yourself. You could also usechicken drumsticks or marylands for thisif you wanted something a little less fiddly.serve with a big cucumber salad or somesautéed asian greens. and if you have anywings left over, why not remove the meatand add it to some cauliflower fried rice,pop it in a chicken bone broth with somegreens, or just add it to some scrambledeggs for breaky. 1 small handful of mixed Thaibasil leaves, coriander leaves andVietnamese mint leavesFRIED ShALLOTS AND ChILLIES 250 ml (1 cup) coconut oil 4 Frenchshallots, finely sliced 2 long red chillies, thinly slicedDIRECTIONS1.To make the marinade, combine thetamari or coconut aminos, oil or fat, fishsauce, honey (if using), garlic, springonion, chilli flakes and Chinese five spicein a large bowl and whisk well.2.add the chicken wings to themarinade and turn until the chicken iswell coated. cover and refrigerate forat least 1 hour, or ideally overnight.3.Preheat the oven to 200 c.4.Transfer the wings to a baking tray,spread out in an even layer, thenroast, turning occasionally, for 25–30minutes until the chicken is goldenand cooked through.5.meanwhile, to make the fried shallots,melt the oil or fat in a small saucepanover medium heat. add the shallotsand cook for 2–3 minutes until golden.Remove the shallots with a slottedspoon and drain on paper towel.INGREDIENTS 2 tablespoons tamari or coconutaminos 2 tablespoons coconut oil or othergood-quality fat, melted 1 tablespoon fish sauce 2 teaspoons honey (optional) 4 garlic cloves, crushed 2 spring onions, finely chopped 1 teaspoon dried chilli flakes 1 2 teaspoon Chinese five spice 12 chicken wingsChef Pete Evans Sample Cook Book from www.rumblespaleo.com.au16

6.17To make the fried chillies, add thesliced chilli to the same coconut oiland cook for a few minutes, or untilthe chilli starts to turn a light golden.Remove with a slotted spoon anddrain on paper towel. (The coconutoil will have taken on a lovely flavourfrom the shallots and chilli. You canre-use it for sautéing vegetables orcooking meat, chicken or fish.)7.arrange the chicken wings on aserving platter and sprinkle withthe asian herbs and as many friedshallots and chillies as desired. anyleftover fried shallots or chillies canbe stored in an airtight container forup to 1 week.SERvES: 4Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

BLACk PEPPER BEEFmy family loves a chinese stir-fry as a midweek cook up. and the best news about myblack pepper beef is that it takes only 20minutes to get it on the table. The amountof crushed black pepper used here mayseem like a lot, but it is actually the star ofthis dish, so don’t skimp on it.DIRECTIONS1.heat a wok or large, deep frying panover high heat until it just begins tosmoke. add 2 tablespoons of coconutoil or fat and swirl around the pan.2.Tip in the beef, in batches, and stirfry until browned, about 2–3 minutes,then remove from the pan.3.melt the remaining coconut oil orfat in the pan and reduce the heat tomedium–high. add the white part ofthe spring onion, the garlic, capsicumand choy sum and stir-fry for 2minutes until just tender.4.sprinkle on the pepper and cook for10 seconds until fragrant, then mixin the honey, vinegar, tamari, broth orwater, sesame oil, ginger and tapiocapaste and bring to the boil.5.add the carrot noodles and cook foranother minute.6.Return the beef to the pan and tosswith the sauce and veggies.7.add the zucchini noodles and theremaining spring onion, gently tossand cook for 1 minute until heatedthrough.8.Place on a large platter or individualplates and serve.INGREDIENTS 1 kg beef eye fillet or sirloin, cut into 2cm cubes 3 tablespoons coconut oil or goodquality animal fat 4 spring onions, green and white partsseparated and chopped 3 garlic cloves, finely chopped 1 red capsicum, roughly chopped 1 choy sum, roughly chopped 2½ teaspoons black peppercorns,finely crushed 3 tablespoons honey 2 teaspoons apple cider vinegar 4 tablespoons tamari 4 tablespoons chicken bone broth orwater 1 teaspoon sesame oil 2 teaspoons grated ginger 2 tablespoons tapioca flour, mixed with2 tablespoons cold water 2 carrots, spiralised into thin noodles 2 zucchini, spiralised into thin noodlesChef Pete Evans Sample Cook Book from www.rumblespaleo.com.auSERvES: 418

19Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

ShEPhERD’S PIEThis shepherd’s pie is probably not thatdifferent to the one that your grandmothermight have made – except that i haveswapped the potato for cauliflower. Thisis the kind of real food that people usedto eat – and the return to wholesome,unprocessed food is the basis of the paleolifestyle. our great grandparents probablywould have also put livers, hearts, marrowor brains in there – please try adding oneof these if you’re feeling brave! offal is sonutrient dense and you may find that youlove the flavour! sea salt and freshly ground blackpepperINGREDIENTS 3 tablespoons roughly chopped flatleaf parsley leavesCAULIFLOwER PUREE1.1 large head of cauliflower (about 1.3kg), chopped into florets2.2 tablespoons coconut oil, melted3.sea salt and freshly ground blackpepper4.To make the cauliflower puree, fill alarge saucepan with water and bringto the boil, then add the cauliflowerand cook until tender, about 10minutes. drain in a colander and setaside to cool slightly. Place the cooledcauliflower in a food processor andprocess until smooth. add the oiland puree, then season with salt andpepper.5.Preheat the oven to 180 c.6.heat the oil or fat in a large, deepfrying pan over medium–high heat.add the cumin, onion, garlic, celeryand carrot and cook for 5 minutes, oruntil the vegetables are softened andbeginning to brown.7.add the mince and brains (if using)and cook, stirring to break up anylumps, until browned. 2 tablespoons coconut oil or othergood-quality fat 1 teaspoon ground cumin 1 onion, diced 4 garlic cloves, crushed 2 celery stalks, diced 2 carrots, diced 600 g beef or lamb mince 2 lamb brains, soaked in cold waterwith 1 teaspoon salt for 1 hour, rinsedwell and finely chopped (optional) 2 tablespoons tomato paste 1 teaspoon chopped thyme leaves 4 tablespoons dry red wine (such asshiraz) (optional) 375 ml Beef or chicken Bone BrothChef Pete Evans Sample Cook Book from www.rumblespaleo.com.au20

8.add the tomato paste and thymeand cook for 1 minute, then pour inthe wine (if using) and bone brothand simmer for 10 minutes, stirringoccasionally.9.season with salt and pepper.11. Bake for 30 minutes, or until the topis lightly golden. sprinkle with theparsley and serve with a fresh saladof your choice.SERvES: 610. To assemble, spread the meat mixtureinto the base of an ovenproof dishand level with a spoon. cover with thecauliflower puree and smooth the topout evenly.21Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

BUTTER ChICkENThe paleo way of life is not meant tobe restrictive, as you can see from thislovely butter chicken recipe. all thenasties have been replaced with goodquality ingredients that make it as good,if not better, than the original. i preferchicken thighs for their superior flavourand tenderness. and be adventurous withyour vegetable component. Try eggplant,okra, zucchini, asparagus, pumpkin, sweetpotato and asian water spinach. The ricehas been replaced with cauliflower ‘rice’but broccoli ‘rice’ is also a big hit or try amixture of both. 1 x 400 ml can coconut cream 700 g chicken thigh fillets, cut intobite-sized pieces coriander leaves, to serve cauliflower Rice (see recipe), to serve1.heat 4 tablespoons of the coconutoil in a large saucepan over mediumheat.2.add the onion and sauté for 4 minutesuntil translucent.3.Turn the heat down to low and stir inthe garlic and spices.4.add the tomato paste and cook for 1minute.5.add the salt, lemon juice, coconutcream and mix well.6.Turn the heat up to medium and bringthe sauce to a simmer.7.add the chicken and stir until wellcoated with the sauce. c8.over the pan with a lid and cook,stirring occasionally, for 20–25minutes, or until the chicken is cookedthrough and the sauce has thickened.9.garnish with the coriander and servewith the cauliflower rice.INGREDIENTS 4 tablespoons coconut oil 1 large onion, diced 4 garlic cloves, crushed 2 teaspoons garam masala 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon ground ginger 1 teaspoon ground cumin ½ teaspoon paprika 1–2 pinches of cayenne pepper(optional) 1 teaspoon ground turmeric 3 tablespoons tomato paste 1 teaspoon sea salt 2 tablespoons lemon juiceChef Pete Evans Sample Cook Book from www.rumblespaleo.com.auSERvES: 422

23Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

RAw RAINBOw PAD ThAIif there is one dish in this book that i urgeyou to try, it has to be this one. This saladhas everything – colour, texture, aroma,simplicity and, of course, flavour. it’s reallyimportant to include some vegetables aspart of every meal. of course, gorgeoussalads like this are a great way of doing this,but if i am really short of time, i just grab awhole carrot, cucumber or even fennel bulband stick it on my plate with a drizzle of rawapple cider vinegar or sauerkraut juice toaccompany my main meal and off we go.INGREDIENTS 1 large carrot 1 large zucchini 1 red capsicum, deseeded, finely slicedinto long thin strips 1/8 red cabbage, finely shredded 2 long red chillies, deseeded and finelysliced lengthways 2 spring onions, cut into 5-cm batonsand finely sliced lengthways 50 g (1 3 cup) cashew or macadamianuts (activated if possible), chopped sesame seeds, toasted, to serve coriander leaves, to serve 1 lime, cut into quarters, to serveDRESSING 2 ½ tablespoons tamari or coconutaminos 1 teaspoon fish sauce 3 teaspoons honey (optional) 1 teaspoon sesame oil 1 ½ teaspoons finely grated ginger 1 garlic clove, crushedDIRECTIONS To make the dressing, place all theingredients and 3 tablespoons of waterin a bowl and mix until combined. setaside until needed. use a vegetable peeler to shave thecarrot and zucchini lengthways (or youcan finely slice with a sharp knife). cuteach slice lengthways again into thin,noodle-like strips. Place the carrot, zucchini, capsicum,cabbage, chilli and spring onion in alarge bowl, pour on the dressing andgently toss through with your handsto combine. allow to stand for 10–15minutes before serving so that theveggies absorb the lovely dressing. Transfer the pad Thai to serving bowls,sprinkle with the nuts, sesame seedsand coriander leaves and serve withthe lime wedges on the side. 3 tablespoons almond butter 3 tablespoons lime juiceChef Pete Evans Sample Cook Book from www.rumblespaleo.com.auSERvES: 224

25Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

CAULIFLOwER RICESERvES: 4 – 6 Yield: Preparation time: 5 minutes Cooking time: 6 minutes Difficulty: simple Course: side Cuisine: contemporaryDIRECTIONSPlace the cauliflower in a food processorand pulse into tiny, fine pieces that looklike rice.Place the coconut oil in a large frying panover medium heat. add the cauliflowerand lightly cook for 4–6 minutes, or untilsoftened. season with salt and pepper andserve. Allergens:INGREDIENTS 1 cauliflower, florets and stalk roughlychopped 2 tablespoons coconut oil sea salt and freshly ground blackpepperChef Pete Evans Sample Cook Book from www.rumblespaleo.com.au26

27Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

CAULIFLOwER FRIED RICEhere is a play on the ever-popular friedrice. instead of using bland, non-nutritionalwhite rice, i’ve replaced it with nutrient-rich,flavoursome and healthy cauliflower, andadded all your favourite ingredients: tamari,egg, green veg, herbs, ginger and garlic.about a decade ago, molecular gastronomytook the culinary world by storm. we sawchefs changing the composition of food andplaying with our senses in the same way amagician challenges our beliefs about whatis possible. one dish that gained notorietywas cauliflower couscous – great foranyone wishing to avoid grains and wheat.isn’t it great that, unlike magicians, chefsare happy to share their secrets?INGREDIENTS 2 tablespoons tamari 50 g bean sprouts 2 spring onions, finely sliced 2 tablespoons chopped corianderleaves 2 tablespoons chopped flat-leaf parsleyleaves 1 tablespoon chopped mint leaves sea salt and freshly ground whitepepper 1 – 2 long red chillies, sliced cultured kimchi, to serve Fish sauce, to serveDIRECTIONS1.Pulse the cauliflower in a foodprocessor until it resembles grains ofrice.2.in a large frying pan or wok, fry thebacon over high heat until crispy. 1 onion, finely chopped3.Remove and set aside. 2 garlic cloves, finely chopped4.Pour the eggs into the pan and tilt thepan so that the egg covers the base.cook for a few minutes, or until theegg is set.5.Remove, slice into thin strips and setaside. 1 head of cauliflower, (about 1kg)separated into florets 4 slices of bacon or ham, diced 4 free-range organic eggs, whisked 2 tablespoons coconut oil 200 g small raw prawns, shelled anddeveined 100 g shiitake or oyster mushrooms,sliced 2.5 cm piece of ginger, finely grated 100 g okra, sliced 100 g Brussels sprouts, slicedChef Pete Evans Sample Cook Book from www.rumblespaleo.com.au28

6.heat the coconut oil in the panover high heat, add the onion andgarlic and cook for a few minutes,or until softened. stir in the prawns,mushrooms and ginger and cook foranother few minutes.7.add the okra and Brussels sproutsand cook for 1 minute.8.add the cauliflower and cook for 2–3minutes, or until tender.299.add the bacon, egg, tamari, sprouts,spring onion, herbs, chilli and somesalt and pepper and cook for 2minutes, or until everything is heatedthrough and well combined.10. serve with kimchi, and a splash of fishsauce.SERvES: 4 – 6Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au

BANANA MUFFINSin my teenage years, one of my first jobs asan apprentice was working in a fancy cafeand every day i made muffins for customersto have with their coffee. Banana muffinswere one of my favourites, as they notonly had the most amazing flavor but werealways moist and well loved by the guests.4.using an electric mixer on mediumspeed, beat the honey and oil for 2–4minutes, or until creamy.5.add the vanilla and eggs and continuebeating for a further 1–2 minutes untilwell combined.This version, my paleo take on the classicbanana muffin, will be equally as loved asthe ones i used to make 25 years ago.6.add the almond meal mixture andbeat to combine.7.slowly mix in the almond milk with awooden spoon until just combined.8.mash three of the bananas with a forkand gently fold into the batter.9.divide the batter between the papercases.INGREDIENTS 200 g (2 cups) almond meal 60 g tapioca flour 1 ½ teaspoons bicarbonate of soda ¼ teaspoon sea salt 115 g (1/2 cup) honey 3 tablespoons coconut oil, at roomtemperature 1 teaspoon vanilla powder 3 large eggs, at room temperature 125 ml (1/2 cup) almond milk 4 ripe bananas1.Preheat the oven to 180 c.2.line a 12-cup muffin tin with papercases.3.combine the almond meal, tapiocaflour, bicarbonate of soda and saltin a bowl. use a fork to crush anyalmond meal clumps, then mix to afine crumb.Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au10. cut the remaining

Chef Pete Evans Sample Cook Book from www.rumblespaleo.com.au 2 Contents INTRODUCTION 3 TOP TIPS FOR GOING PALEO 4 RECIPES - STARTERS Paleo Nachos 10 Thai chickeN cakes 14 VieTNamese chickeN wiNgs 16 RECIPES – MAINS Black PePPeR BeeF 18 shePheRd’s Pie 20 Bu