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Paleo Week : Breakfast

This week I am trying to get back into paleo meals and Pete Evans Meals and Sauces have arrived so I will be incorporating them into the menu.

Wild Brew Fermenting Co Ginger Kraut and Pink Kimchi with Gluten free sausages

 

Pink Kimchi

Ginger Kraut

Red Kimchi

 

 

 

 

 

 

 

 

 

 

 

 

Cleavers honey beef chipolatas, red kimchi, organic free range egg, mushrooms, rocket from vegepod

 

Roast Pork in Romesco Sauce

Using up the Romesco Sauce and teamed with pork is a definite winner. Lovely combination with Pink Kimchi and Almonds Crushed with fresh herbs from herb Pots with a drizzle of Mothers Earth Apple Cider Vinegar.

Roast Pork with Romesco Sauce, Pink Kimchi and Crushed Almonds with Fresh Herbs

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 1 

1 Slice Roast Pork Foodworks (*Use organic pork for paleo)

1Tb Mothers Earth Apple Cider Vinegar

2Tb Romesco Sauce Homemade

1 Handful Almonds Crushed (with skins on) (*you could use activated almonds for paleo)

1tsp Fresh Mint

1tsp Fresh flat Leaf Parsley

1Tb Wild Brew Fermenting Co. Pink Kimchi

Method: 

Reheat Pork in non stick skillet until warm on both sides then cut into 3 triangles

Spread Romesco sauce on plate and reheat in microwave for 1 minute

Crush Almonds in mortar and pestle until fine crumbs appear and sprinkle around edge of sauce

Place pork triangles in centre of plate and sprinkle apple cider vinegar on top of the pork.

Top with mint on each piece

Place kimchi in middle of plate and add parsley on top.

TIP : I got Roast Pork already cooked and sliced in Foodworks (3 slices in vacuumed pack bag which saved a lot of work).