Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, adventure seeker and father, and co-host of 'My Kitchen Rules: Australia' on SKY TV. Born in Melbourne, Pete Evans is a true blue Australian with a strong passion for fresh food, surfing and fishing. He's one of Australia's leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness.
The Paleo Way with Pete Evans.
paleochefpeteevans - 4 hours ago
Hey everyone, to celebrate our new nut free CHINDII paleo cookies named after my 2 daughters Chilli & Indii that are launching soon from the cool crew from Rumblespaleo (like their page!) we are doing a huge giveaway! to enter click on the link below. We have designed these as a terrific school or work lunchbox treat for kids and adults that are nut free. https://unlimitedpossibility.leadpages.co/pete-evans-competition/
VIETNAMESE NORI ROLLS – from our latest book ‘The Complete Gut Health Cookbook’. Tag, share and enjoy!
Who doesn’t love a Vietnamese rice paper roll? Here is my reinvented version – there are no bland fillers, just the most flavoursome food. I’ve replaced the rice paper wrappers with toasted nori seaweed, which is quicker to use and much tastier. Serve with some fermented veg or pop some inside, and feel free to use cooked chicken in place of the prawns.
2 nori sheets
1 handful of mint leaves
4 cooked king prawns, shelled and deveined, cut in half lengthways
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
150 g daikon, finely shredded
1 handful of coriander leaves
1 tablespoon mixed white and black sesame seeds, toasted
2 tablespoons honey
2 tablespoons fish sauce
2 ½ tablespoons lime juice
1 garlic clove, finely chopped
1 long red chilli, halved lengthways, deseeded and finely chopped
CASHEW SATAY SAUCE
70 g cashew nuts (activated if possible)
60 g (¼ cup) almond butter
1 tablespoon finely grated ginger
½ long red chilli, halved lengthways, deseeded and finely chopped
1 tablespoon tamari or coconut aminos
1 teaspoon sesame oil
1 teaspoon honey
To make the dipping sauce, whisk the honey, 1 ½ tablespoons of water, the fish sauce and lime juice in a bowl until well combined. Add the garlic and chilli and allow to stand for 30 minutes before serving.
To make the cashew satay sauce, place the cashews and almond butter in the bowl of a food processor and pulse to grind the nuts. Add the ginger and chilli and pulse to combine. Pour in the tamari, sesame oil and honey and blend well. Gradually pour in 4 tablespoons of water and pulse until the sauce is smooth. If the sauce is a little too thick, simply add more water. Season with salt and set aside until needed.
Cut each nori sheet in half to form four 10 cm x 18 cm sheets. Place a nori sheet on a clean work surface with the long side facing you. Arrange 5 mint leaves at the bottom of the nori, about 3 cm away from the edge. Add two prawn pieces, smear some cashew satay sauce over the prawns, then top with one-quarter of the carrot, cucumber, daikon, coriander and a sprinkle of sesame seeds. Tightly roll up to enclose the filling, brush the long edge of the nori with a little water and lightly press to seal. Repeat with the remaining nori sheets and filling.
Using a very sharp knife, cut the nori rolls into bite-sized pieces. Serve with the dipping sauce and enjoy.
Leftover cashew satay sauce can be stored in an airtight container in the fridge for up to 2 weeks.
In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life.
This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more.
Cook with love and laughter
paleochefpeteevans - 8 hours ago
Awesome day at Raglan with these legends. Coff and JC.....yew!
The finished meal. @manufeildelofficial and I shared our little kitchen and created this meal from the amazing produce we picked up in raglan yesterday. Organic chooks livers with broccoli steak, chard, onions, Almonds, pumpkin seeds, bone broth sauce, apple cider vinegar, salt, coconut oil and finished with krauts and some booch! #foodismedicine #guthealth #paleo #offal
paleochefpeteevans - 9 hours ago
Apparently this is New Zealand's premier source of news and information. Manu & I go in for an interview about MKR and they quote womans day and daily mail as their information source about our friendship...are they just wanting to look stupid? I love NZ, the people, the produce, the natural beauty, but was hoping for a more intelligent conversation with the media (Australia is the same unfortunately....fake news stories.)
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