Paleo Sauces

oceanstreet

I'm thinking of doing the 30-day full paleo diet in November and was wondering what store-bought sauces - if any -are alright to eat? I have a bit of an addiction to sauce...the more the better!

Thanks

CWF

Franks Red Hot Sauce, get it in Dunnes, Supervalu, Superquinn, etc. Around 3.95 for a bottle but it lasts for ages and you can put it on everything, that's even their tag line!

oceanstreet

I am partial to a hot sauce, might help speed up the weight loss too

Don't suppose Ketchup or Salad Cream make the cut?

CWF

People on keto diets often talk about ranch dressing, so have a look into that! You can get a gluten free one in Superquinn.

canadianwoman

Tartar sauce.

oceanstreet

Cwf, i do enjoy a ranch salad and canadianwoman that's fish sorted!

Does satay sauce make the cut?

Dotcomdolly

CWF wrote: »

Franks Red Hot Sauce, get it in Dunnes, Supervalu, Superquinn, etc. Around 3.95 for a bottle but it lasts for ages and you can put it on everything, that's even their tag line!

On special in Dunnes for €2

oceanstreet wrote: »

I am partial to a hot sauce, might help speed up the weight loss too

Don't suppose Ketchup or Salad Cream make the cut?

No, all commerical brands will contain sugar. This bbq recipe is FAB!

http://civilizedcavemancooking.com/condimentssauces/beasty-bbq-sauce/

CWF wrote: »

People on keto diets often talk about ranch dressing, so have a look into that! You can get a gluten free one in Superquinn.

It might be gluten free but I bet it has sugar and other non-paleo ingredients. You can make your own ranch dressing
http://www.paleoeffect.com/recipes/paleo-ranch-dressing-paleo-effect/
but first you'll need to make your own mayo

oceanstreet wrote: »

Cwf, i do enjoy a ranch salad and canadianwoman that's fish sorted!

Does satay sauce make the cut?

No, peanuts are legumes and not paleo
This recipe tastes just like satay imo
http://www.theclothesmakethegirl.com/2009/07/21/sunshine-sauce/


The bottom line is if you want sauces you're going to have to get in the kitchen & make your own - but it'll be well worth it

oceanstreet

Hi Dotcomdolly, been reading the thread about your paleo journey...great going, hope I've as much will power as you do! I've been making steady changes to my diet in the past 4 weeks and am now off all heavy carbs apart from porridge. It's done wonders for my mood and energy especially the last couple of weeks.

How would you compare your energy levels now to before you started paleo?

Dotcomdolly

oceanstreet wrote: »

Hi Dotcomdolly, been reading the thread about your paleo journey...great going, hope I've as much will power as you do! I've been making steady changes to my diet in the past 4 weeks and am now off all heavy carbs apart from porridge. It's done wonders for my mood and energy especially the last couple of weeks.

How would you compare your energy levels now to before you started paleo?

Thanks It's not so much willpower, I don't want to eat crap any more, it just doesn't appeal.

Remember paleo is not anti-carbs, more like pro-real-nutrient-dense food.

Way better energy, I used to have a terrible instant coffee and chocolate habit to get me through the day. I sleep really well now too which adds to the steady energy levels.

oceanstreet

I'm getting to the stage where, like you, I'm not interested in 'crap'. Six weeks ago I'd eat anything and everything, I'm quite literally a different person.

In saying this I've never been a stickler for rules. I'm eager to try the 30 day paleo but afterwards I can see myself adding back some things that I would consider to be not too bad, especially in moderation.

Plus, don't we all deserve a drink once a week ;-)

Zillah

oceanstreet wrote: »

but afterwards I can see myself adding back some things that I would consider to be not too bad, especially in moderation.

This sounds reasonable. I've always found hard-core paleo advocates to be a little off-putting. It's like listening to religious people debate over whether something is kosher/halal or not. Like the comment above on peanuts being legumes rather than nuts and therefore not being allowed. They're good for you, get over it.

"Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, vitamin E, magnesium and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut)"

Turning that down because something doesn't meet the obtuse rules is just silly.

oceanstreet

Spot on Zillah, any diet or lifestyle should be a guideline with enough flexibility to add in the things you really enjoy even if they might not be the healthiest things in the world

As for peanuts, I'd eat them all day and I'm a sucker for the spicy coated ones!

Zillah

oceanstreet wrote: »

As for peanuts, I'd eat them all day and I'm a sucker for the spicy coated ones!

Be careful, anything other than the plain nuts (er, legumes) could have all sorts of extra sugar or salt added which would make them far less healthy! Also don't overdose, they are calorie dense.

oceanstreet

Who are you telling....I have the belly to prove it

El_Dangeroso

Zillah wrote: »

"Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, vitamin E, magnesium and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut)"

My beef with peanuts is nothing to do with the fact that they are legumes, more that they are eye-wateringly high in omega 6 with not a lot of vitamin e to counter like almonds do and they are a source of aflatoxin, a known carcinogen.

I eat beans in chilli and mangetout no-hassle though.

oceanstreet

For those of you on Paleo, what are your opinions on bacon; to eat or not to eat?

Also, is butter allowed on the strict version?

PS; Don't diss peanuts

Slydice

oceanstreet wrote: »

For those of you on Paleo, what are your opinions on bacon; to eat or not to eat?

Also, is butter allowed on the strict version?

PS; Don't diss peanuts

I asked about Bacon here:
http://www.boards.ie/vbulletin/showthread.php?p=82278354#post82278354

I got one reply. I was still unsure afterwards.

canadianwoman

Slydice wrote: »

I asked about Bacon here:
http://www.boards.ie/vbulletin/showthread.php?p=82278354#post82278354

I got one reply. I was still unsure afterwards.

If it helps I have the book Neanderthin written by Ray Audette, a leading paleo diet expert, and he suggested soaking bacon overnight in a pan of water (in the refrigerator) to remove the excess salt and any sugar in it and then panfrying it in a little olive oil, lard or beef fat the next day. I have done this but I used coconut oil.....since it was the only fat I had on hand that first time and it turned out well. I soaked a pound of bacon overnight in a pot of cold water (in the fridge) and simply rinsed it the next morning before I cooked it.

El_Dangeroso

canadianwoman wrote: »

If it helps I have the book Neanderthin written by Ray Audette, a leading paleo diet expert, and he suggested soaking bacon overnight in a pan of water (in the refrigerator) to remove the excess salt and any sugar in it and then panfrying it in a little olive oil, lard or beef fat the next day. I have done this but I used coconut oil.....since it was the only fat I had on hand that first time and it turned out well. I soaked a pound of bacon overnight in a pot of cold water (in the fridge) and simply rinsed it the next morning before I cooked it.

I might try that, not because I'm trying to reduce salt, but once you start eating better everything commercially salted tastes way too salty.

Low salt bacon is very hard to come by, this might do the trick!

Dotcomdolly

Oceanstreet asked if satay sauce makes the cut for a 30 day paleo challenge and it doesn't, and they are not paleo if you choose to follow strict paleo guidelines.

some more interesting info here
http://www.whole9life.com/2012/09/the-legume-manifesto/


Peanuts

Peanuts contain a unique, disruptive protein called a lectin. While lectins in other legumes are largely destroyed in the cooking process, the peanut lectins are not destroyed by heat, and are resistant to digestion. This means they arrive in your gut largely intact, and can fool your gut lining into letting them through, and into the bloodstream. Once inside the body, these peanut lectins provoke an immune response, promoting systemic inflammation.

I also read that by the time they are in the imported from x (China?), processed and get in to shops the unstable oils in them have turned rancid.

Sir Digby Chicken Caesar

http://www.elanaspantry.com/paleo-diet-recipes/

some listed here in the condiments section, might be useful to you

canadianwoman

El_Dangeroso wrote: »

once you start eating better everything commercially salted tastes way too salty.

I've noticed that myself. There was a time, I was eating so many unprocessed foods for many weeks and the one time that my then boyfriend (now an ex-bf) went to McDonalds for breakfast I had the sausage patties with my scrambled eggs. I could taste the salt in the eggs but they were not too bad but I could not even eat the sausage patties without drinking a lot of water to go with them they were sooooooo darn salty. I ended up gaining 3 pounds that weekend just from the sodium and the resulting water retention. After that I found another recipe for sausage patties and made them at home myself.

I enjoy eating bacon after it has been soaked but have not been able to eat it that way presently due to my current living circumstances.

Sauasage recipes I like............

Take a pound of ground pork. Add about 2 tablespoons water.

Then, for breakfast sausage (country-style), add:

1 teaspoon ground cumin
1/2 teaspoon thyme
1/2 teaspoon sage
1 teaspoon salt (I use a 1/4 to a 1/2 teaspoon)
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

For Italian sausage, add:

1 teaspoon salt (I use a 1/4 to a 1/2 teaspoon)
1/2 teaspoon black pepper
1-2 teaspoons fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper (optional)

For both flavors:

Combine all ingredients in medium bowl; mix well. Cover and
refrigerate overnight to allow flavors to blend.

Shape into 6 patties. Cook in lightly greased skillet over medium
heat until browned on both sides and centers are no longer pink, turning
occasionally.

They are really good with mustard or mayonnaise for dipping.

Slydice

Anyone have any recommendations for ground pork?

oceanstreet

Thanks for the recepies and ideas, since I'm a very basic cook it's going to be a tough month!

I bought some almonds a few days ago and had about 45 grams and spent the next 4 hours doubled over in pain...guess they're off the shopping list

Slydice

canadianwoman wrote: »

Sauasage recipes I like............

Take a pound of ground pork. Add about 2 tablespoons water.

Then, for breakfast sausage (country-style), add:

1 teaspoon ground cumin
1/2 teaspoon thyme
1/2 teaspoon sage
1 teaspoon salt (I use a 1/4 to a 1/2 teaspoon)
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

OK, so I found out ground pork is really port mince (I really shoulda known that).

I couldn't get all the ingredients together. I got Tesco pork mince, cumin, thyme and ground black pepper. I didn't have sage or cayenne pepper and I forgot to add the water.

1. I got the ingredients together:


2. I put the extra ingredients on top of the pork in the bowl. I didn't measure them out like the ingredient list, just a general shake onto the pork:


3. I mixed them up with my (washed) hands (and washed again afterwards )


I left the mix in the bowl in my fridge overnight.

4. I separated the mix into 6 lumps:


5. I rolled each lump into a sausage shape (like malla in playschool):


only allowed 5 attachments, so (cooking is) continued in the next post...

Slydice

continued...

6. I cooked the sausages in Extra Virgin olive oil on heat number 4 (of 6 heat numbers) in a frying pan:


7. I patted them down with kitchen roll so as to have them not too greasy (1 is sliced open to show you what they looked liked):


So, then I did the eating. Reactions in order:
- the taste was very plain at first
- the taste was dry
- there was a taste closer to the center that reminded me of the flavour of sausages I've had before

Overall, I think the procedure is grand. The taste could be less dry.

I think next steps would be:
- try it with the water added and also with fining chopped onions added
- add the sage

I wonder if more finely ground pork is possible or even wise to use.

canadianwoman

Sorry about not telling you to use pork mince. I forget about the differences in language between our 2 countries. The same thing happened to me when I was chatting with a fellow from England and I mentioned I used ground beef in a recipe forgetting it is called beef mince in the UK. I corrected myself when he asked me what ground beef was. LOL

Here in Canada we say 'ground' where you call it 'mince'.

Ground beef=Mince beef, ground lamb=mince lamb, etc.

Next time try putting the water in the recipe and use fattier mince if you can get it. I also do not fry mine but I take a sheet of aluminum foil, spray it with non-stick spray, place the patties on it (on a baking sheet or in a baking pan), wrap it up loosely but not loose enough to let the moisture out...bake them for a half hour (350 F) and they come out not so dry.

Thanks for the pics.

Thephantomsmask

You can buy sausage casings online which would keep them moist, a lot of the dryness is because whatever fat is in the meat will drain away due to the large surface area of a tube shape, the patty shape Canadianwoman uses probably holds in a bit more juice. A tip I've seen with burgers is to use a small amount of finely grated Parmesan in the mix, just enough to melt and give a bit of moistness as the meat cooks without actually making it a cheese sausage.

Thephantomsmask

Double post

Slydice

I made them again. This time with the water and sage added. They tasted juicier than last time. Might look into casing for next time. I think the big deal will be figuring out the amounts/proportions of the ingredients to work out the nicest taste from this point.