Celebrating with this courgette and carrot swirl with lemon tahini cream. A year ago today I sat nervously with my finger hovering over the go live button to my dream. Three months prior Mr B asked me ‘If you could do anything in the world what would it be?’ I didn’t hesitate, ‘I want to help people be free of pain, be healthier, happier and have fun.’
I’d never really engaged in social media. I thought twitter was something only birds did and my first food photos looked like they had jaundice! I knew nothing about how to set up a blog, let alone the technical skill to make it happen… but what I did know is that I wanted to help inspire people and show them recovery is possible. Knowledge is key. It’s what I’ve said from day one and believe is the core to my healing today.
I hope I can be a small piece in your knowledge gathering to help inspire you onto the healthy life you deserve. No-one knows your body better than you, but with knowledge you can make informed decisions that feel right to you. We’re all different so no one way of eating or being will ever be right for everyone, but collate, reflect and act on the parts that feel right for you. So here you have it Paleo Crust is one year old.
Thanks so much for all your support and encouragement this year, it means the world to me. Now who says only cake is fitting for a celebration? I’m more of a savoury girl so how about this courgette and carrot swirl? Pies don’t need to be stodgy, unhealthy or made with grains? This one’s made with vegetables and is grain free, gluten free, dairy free and vegetarian. The lemon tahini cream is like sunshine on a cloudy day and makes my tastebuds smile. I hope you like it too.
If you’re in a rush you don’t need to make all the ribbons and layer it like I have but it does make it pretty and I’m a big believer that you eat with your eyes too. Food isn’t just about taste right? It looks stunning on the table if you’re making it for the family or are cooking for friends.
I’m big on tahini at the moment as it’s one of the best food sources of calcium. Better than milk in fact. 1/4 cup of tahini gives 149mg of calcium, compared to 54mg for a 1/4 cup of milk. So you don’t need to have dairy to get your quota of calcium. Make sure you’re getting enough magnesium and vitamin D though too as you need these to absorb the calcium and in this country very rarely do we get enough vitamin D from the sun.
Serves 3-4 in 20 inch sandwich tin
- 4 large carrots
- 3 courgettes
- 3 large eggs
- 2 tablespoons of coconut or olive oil
- Pinch of pink himalayan salt and coarse black pepper
Lemon tahini cream
- 2 tablespoons of tahini
- 2 tablespoons extra virgin olive oil
- 1 – 2 tablespoons of lemon juice
- 1 teaspoon apple cider vinegar
- 4 tablespoons water
- Pinch of Pink Himalayan salt
- Fresh coriander sprigs
- 1 – 2 tablespoons of chosen fat
- pinch of Pink Himalayan salt
Preheat the oven to 190C (fan assisted) and grease a 20 inch sandwich tin with oil to prevent sticking.
Using a mandolin create long vegetable ribbons about 3mm thick. When cooked they should be thin enough to bend but not too thin that they’re whipsy like crisps. Coat in your chosen fat and a pinch of salt and par roast in the oven for 6 minutes.
Lemon tahini cream
Add all the ingredients to a bowl and mix well. You want it thick but not so much that it can’t be spooned on. Add more water to thin if needs be.
Whisk the eggs, add salt and pepper and set aside.
Once the vegetables are done, leave to cool slightly so they’re just warm to touch. Layer the carrots and courgettes in alternate circles starting from the outside of the tin working inwards. Once you have a couple of layers, line the bottom of the tin with vegetable strips. Continue alternating the carrots and courgettes in a circle until you reach the middle.
Drizzle some of the lemon tahini cream in between some of the layers and pour on the eggs. Make sure the eggs nuzzle down between some of the layers as this helps it bind together. Place back in the oven and cook for a further 40 – 45 minutes until the eggs have set.
Heat your chosen fat in a frying pan. When hot, add the coriander sticks and flash fry on a medium heat until crispy. Set aside on some kitchen towel.
When the courgette and carrot swirl is cooked, allow to cool slightly, remove from the tin, drizzle with the remaining lemon tahini cream and top with crispy coriander crisps or fresh coriander if you’d prefer.
Serve the courgette and carrot swirl with a nice salad like my superfood slaw.
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