When you like me have to stay away from wheat, potato and rice, you have to think creatively. My latest inspiration is the Paleo-diet, which has drawn a lot of attention to itself in the last couple of years in Denmark. The idea is to eat like our ancestors did 5000 years ago, and it is also known as the Stone Age diet. So basically lots of nuts, berries, veggies and fruit according to the season and geographical location as well as local meat and fish.
It has been one of these food trends that was seen as a panacea at first, then came the usual critisism and debate about
what exactly is the correct way of eating according to the philosophy, but here is my take on it:
It provides me with a way to have something that functions like bread, without the flour: Paleo-bread is largely made from nuts and eggs. It is delicious with butter and cheese. Dairy is not part of the traditional paleo-diet, but it works for me.
Eggs are great, because you can do so many different things with them. A thin omelet can function as a burito or pizza-base. I use boiled eggs in salads to add some gravity. Fry them and eat them with fish or shellfish. They also work with a burger, sunny side up.
The alternative to pasta in the paleo-diet is sliced veggies (use a peeler, to get the slices really thin) lightly fried on the pan in rapeseed oil. This is meant to make up the bulk of the meal and the traditional tomato&meat sauce is just to complement the dish. I was really amazed at how this diet could open up my mind to think of new ways of using well-known ingredients.
Some of my friends think of bacon as a spice and in a way it is the same concept. (We are talking about streaky bacon, not the kind they strangely market in the UK under the name "Danish Bacon".) My friends will fry it in small pieces and sprinkle it over - well whatever they are having - much like a spice. I don't eat pork, but I salute the idea of using bacon like that.
I like to grate carrots and courgette. I can eat it raw or put it in the oven with some cheese. Sometimes I stir fry it, and have it as a side to a steak.
I have started tossing chrushed nuts on almost anything. Think about it, they are great on yoghurt, salads, hot dishes, icecream. I use natural yoghurt or oils as dressing. I get a different kind of oil everytime I run out: almond, rapeseed, walnut, corn etc.
The exciting thing is that the variety in taste is vast and it opens up for new ways of thinking about ingredients.
