But what does paleo actually mean? In a nutshell it’s really about eating food before the time of agriculture which means no cereal grains, legumes, dairy, refined and processed ingredients, and eating foods in their most natural state. Just like our caveman ancestors the idea is to eat as you would forage and find with the inclusion of meats occasionally. In fact one could argue that these ancestors would have tended much more towards plant based foods as these were more readily available and provided them with nutrient dense energy giving sources. Of course it depends on which area of the world we are referring to but that’s another post altogether.
When it comes to plants pretty much anything is on the menu except the grains and legumes. This can include cooked or raw if you are choosing a raw paleo vegan lifestyle. Plant paleo has pretty easy and straight forward principles to follow whilst including plenty of “real” foods. Its also geared towards a higher fibre, higher alkaline intake.
Since so much has changed in modern farming we will never be able to really recreate the same diet. However applying the very same ethos is absolutely achievable and can have a lot of health promoting benefits. The exclusion of grains, gluten, dairy and refined sugars can be a good thing for a lot of people. Even if you don’t think you have specific intolerances, in our modern lifestyles our digestive systems can be overburdened, and eating more simply and easily can give them a much appreciated break. Getting back to our roots (literally) has never been more delicious or simple.
Join us for the workshop that will discuss this and much more whilst giving you plenty of plant based paleo dishes that you can easily recreate at home. The workshop will be on the 10th of March at Planet Organic Muswell Hill from 7pm to 8pm.
To see the full list of in store events at Planet Organic click here.
To register your FREE place email email@example.com and quote “PLANT PALEO”
Raw Tacos with cashew sour cream
- 4 large romaine lettuce leaves
- ½ avocado cut into slices
- Fresh lime juice to serve
FOR THE TACO MINCE
- ½ cup walnuts
- ¼ cup dried tomatoes
- ¼ teaspoon dried chili flakes (I like chipotle best)
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Pinch Himalayan salt
FOR THE CASHEW SOUR CREAM
- ¼ cup cashews
- Juice ½ lemon
- Pinch Himalayan salt
- ¼ cup water
1. Add all of the ingredients for the cashew sour cream into a small food processor until you have a smooth consistency.
2. Rinse the machine and transfer the “cream” into a small bowl.
3. Place in the refrigerator. Wash and pat dry the romaine leaves and put on plates.
4. Thinly slice the avocados.
5. Add all of the taco filling ingredients to the food processor and combine until there is a “mince meat” texture.
6. To assemble place the taco mix on top of the romaine. Lay the avocado slices across and drizzle with the cashew cream. Serve with fresh lime