Healthy BBQ at the beach

With Christmas now a few days behind us, I have left the farm and made my way to the beach with my best friend.  This is a tradition that I have done every year since I was born.  And it’s the highlight of my Christmas break. 

Before I left my parents place, I did the customary ‘produce shop’ aka pack as much fresh produce from the farm garden as possible without them noticing how much is gone.  This year was rather successful, see above.

We also scored a large chunk of the leftover ham so all we needed to add was a few extra odds and ends from the actual supermarket such as eggs, cream etc.  We also lashed out and grabbed some fresh banana prawns (from Australia) to add to our BBQ.

 

The trip takes approx. 2 hours, but it’s a beautiful drive that combines beach views and rough Australian bush scenery, throw in a mixed tap (literally, I borrowed my dads car and its still got a tape player!) and we’re off! see car below. 

 

 

However, what I really wanted to share with you was how simple and healthy your next BBQ could be – and keep it Paleo without anyone second-guessing your food choices.  Win-win really!

 

As the summer days are long and relaxed we were now wanting simple healthy and easy to prepare dinner, with equally easy clean up.

 

What we had:

• Sweet potato
• Red capsicum (bell pepper)
• Zucchini
• Corn on the cob – still in its husk
• Prawns in shells
• Mushrooms
• Haluomi

 

Method:

• Peels and thinly slice sweet potato to resemble ‘chips’.
• Melt a tablespoon of coconut oil on the hot plate and sprinkle some rosemary in the oil – this will fry down and the fragrance from the herb will cook in to the sweet potato.
• Put the corn on the grill element – keep on husks, this provides a perfect in-build wrapping to help stem cook the corn rather then burning the kernels on the direct heat
• Slice zucchini and capsicum and add to grill plate
• When sweet potato’s are nearly ready – they should have softened and have a slightly crispy surface- remove from direct heat.
• Throw the prawns on the hot plate.  Add the mushrooms and haloumi now also.
• Cook prawns for approx. 2 mins on each side – they should change from being translucent white to bright pink and curl up – this happens when the heat contracts the protein and they tighten and curl.
• I like to leave my prawns on for a tiny bit longer – this lets the tail end of their shell go really crunchy and you can eat that part too.  It’s also a great way to get glucosamine naturally from your diet, good for your joints and less waste! (in another post I’ll ask my dad to write about making your own sea-mineral mix from any marine waste for your garden – your veggies will love it)

 

When the prawns are nice and pink remove everything from the hot plates.  Peel back the cornhusk and add a few knobs of butter.

 

Serve on a board in the center of the table for everyone to take what they want.  You can dress with olive oil or a salsa verdi over the vegetables, but this time we just wanted it as is.

 

One of my most favorite meals, cooked in my most favorite place.   What a perfect way to end 2012 with!  Ps I added a sneaky glass of Australian Pino Gris – after all I am on holidays!

 

I always find it funny that its often the most simplest and basic meals become our hero dishes.  I believe it’s the relaxed nature in which they are prepared, there is no stress, no fuss and no must have hard-to-find ingredients.  Next time you’re stuck for food inspiration go and see what you already have in your fridge and pantry, let that shape how your next meal looks like.  Creativity in cooking is half the fun!

 

I hope you think of this the next time your invited to a BBQ!

 

Whole-food rocks

 

Elissa x