I'm embarking on a Paleo journey and I'm posting all of my thoughts and ideas to this blog. I'll have recipes, links, articles, and just general thoughts about the whole paleo lifestyle.
It went from 30 and rainy to 90 and sunny in about 48 hours in Chicago. The drastic change finds me far from acclimated and I wanted something cool and refreshing to drink.
Quick "recipe" today:
Grab one cucumber and one lime. Dice the cucumber (removing the skin) and add it to a container with enough water to cover the cucumber. Blend the cucumber and water with the zest and juice of one lime. Strain it and you're done. Now all you have to do is dilute your concentrated juice into some water. It's a really refreshing flavor to add to tap, mineral, or soda water. You'll have to do this to your own personal taste. I decided to freeze some of my juice into ice cubes for a really hot day in the future.
As I said in my last recipe, I'm really trying to cut back on the dairy. I feel I've been a little to lax, starting to venture more towards Atkins territory than a paleo or primal way of eating. So this recipe is an attempt to get back to basics.
Let's start with the Mediterranean salad. You'll get better flavor if you let it marinate for a while, so I made mine a couple hours beforehand.
You'll need 20 grape tomatoes, 1 handful of chopped parsley 1/4 of a red onion, 2 cloves of grated garlic, 4 oz of sliced black olives, 1 cucumber, 1 tbs of lemon juice, 2 tbs of olive oil, salt, and black pepper. Basically, you just chop everything up and mix it in a bowl. Add the salt and pepper to your taste. It took about 5 minutes to make.
A quick tip - When working with the chopped parsley, put it in the bottom of your mixing bowl and place the lamb on top. Chopped parsley has a way of getting everywhere, making a huge mess. It looks like an Italian Rip Taylor came through your kitchen. (Wait for the 20 second mark)
Mix up all the ingredients really well. If you leave big clumps of garlic, it might burn and get really bitter. If it's spread out evenly, the fat from the lamb will help infuse the meat with the garlic flavor. I like a good crust on my lamb, so I decided to make little lamb "balls" so I could get the most surface area possible, ensuring as much crust as possible.
Grill them until you're happy with how they look and plate everything up! You should be able to get about 3 or 4 servings with this recipe, depending on your appetite.
