Tahini egg salad

When I was doing my retraining to become a teacher I was studying with people from a wide range of backgrounds. One advantage  is that you get different ideas – also when it comes to cooking. This egg salad has a twist as it uses tahini instead of mayo. 

Prep Time: 10 mins         Servings: 4

6 hard-boiled eggs, mashed

4 tablespoons tahini paste (raw – in Israel it is called “golmi”)

4 tablespoons fresh lemon juice

4 garlic cloves, crushed

2 tablespoons water

1/4 cup fresh parsley, finely chopped

1/2 teaspoon paprika

Cumin, to taste (optional)

salt and pepper, to taste

1. Place tahini the tahini, lemon juice, water, garlic and cumin in a blender and blend for a few moments. Add salt and pepper to taste. Add the parsley and pulse again. What you get is called “green tahini”.

2. Transfer to a bowl and add the eggs. Stir gently until well mixed.

3. Sprinkle with paprika before serving.

Thai inspired Coconut Chicken Soup

I love coconut, my hubby loves Thai soup (which he ate when we were on holiday abroad and you just don't get in this country). I had some chicken "Schnitzel" in the fridge that needed using up (that is thin cut chicken breast) and I was in the mood for something new. Soooo, I went online to check for some Thai chicken soup but NOTHING was kosher (great) or GF (again... great). Soooo, I decided to come up with my own version and what can I say - it is sooo nice that my hubby said I put many restaurants to shame (imagine me blushing over here). It was really a no-brainer to make. We agreed that the soup was the best part of it, so next time I am going to turn it into a vegetarian version. The kiddos didn't like it, which was a bit of a shame, but they got to get to eat the desert anyway (a parve version of rice pudding).

Ingredients:

Zest and juice of 1 lemon
3 Tbsp GF Soya Souce (Fish Sauce or Coconut Aminos if you get them)
2 cubes frozen Ginger (that is two tsp freshly grated Ginger)
1.5 litres Chicken stock
3/4 cup long grain rice - optional, if you do eat rice
500 gr. chicken breast, cut into small pieces
1 cup coconut cream (that's what I had, you can use 1 can of coconut milk but reduce the liquid slightly)
1 tsp (or more) green curry paste
2 handful thin green beans

Add the first few ingredients (everything until the rice) into a pot and heat up. Once the soup starts to bubble, add the rice and cook for about 15 minutes, until the rice is just done.
Add the rest of the ingredients and simmer until the chicken is cooked through,

The green curry is an absolute must in this soup. Before that the soup was an "mmm, don't need to do that one again". The green curry made it into a WOW. Just by the way, none of the recipes I saw used this ingredient, no idea why.

Please feel free to up the amount of green curry you use. My hubby cannot take his food too spicy and I don't like the overpowering taste of green curry. So 1 tsp was enough for us.

A quick hello

Hi everyone,

ok. I took the plunge. I decided to open up my own blog. After having turned our house 90% plus paleo (it has taken us two years to get to this stage) I started to wonder if it is only me or if most paleo recipes are just super not kosher.

I have read books over books about the issue. Some recipe books have pork in virtually every recipe!!! Including Bacon Jam! (Ok, that one for me is just not appealing). I got really frustrated so I started to throw most of the books out and decided to do what I do best - improvise in the kitchen. And G'd are the results great.

Just as a quick clarifier. We avoid eating anything that is NOT paleo but don't go crazy if we do. I have gluten free pasta at home so that when the kids want to eat pasta they can have some. My kids love rice milk, so that's what they get.

I live in Israel and many products are just not available in this country as they are in other countries. One example is Coconut Amino. We just don't have it. According to the kosher rules. we are allowed to eat fish and meat during the same meal, we are just not allowed to mix it on the same plate at the same time. So Fish Sauce (paleo friendly or not) is not an option for the meat dishes - not that we would get Fish Sauce (except for Worcester Sauce) in this country. So, for the few occasions that I do need this ingredient I use Gluten Free Soya Sauce. It is that or nothing and we love our Asian food too much to go for nothing.

We use honey, Silan (which is date honey) and maple syrup mainly for sweetening. Sometimes I do use palm sugar or, something new and totally expensive over here, coconut sugar. I do not use stivia. And obviously not something highly industrialised - like white sugar or agave syrupe (which may have a low GI, but needs extensive industrial processes prior to being on our table).

A word to kids friendly recipes. I only cook once. My two kids (they are 6 & 7) have always gotten the same as the adults have - with the rare exception of super spicy stuff. My kids love fruits and vegetables^. They love their meat. They love nuts. They love junk food too... but since turning paleo we have observed that they crave it less. And if they really want some junk I rather give it to them and know that when they are elsewhere they will not go crazy. 99% of my recipes are kids friendly - it just depends on the kid you have at home. :0)

I am sure you will enjoy the recipes I post here. They are all tried and tested in my kitchen.