Recipes for High Tea

I made a Paleo High Tea for a friend several days ago, and here are the recipes for the chicken salad I used and the cauliflower hummus I made.

These were placed on thick slices of cucumber to make miniature open-faced "sandwiches" for the savory section of the High Tea tray. I recommend making the hummus and chicken salad from scratch, including buying pastured chicken breasts if at all possible and baking or boiling them at home. For a better flavor to the chicken salad and the hummus, I recommend baking both the

chicken and the cauliflower.

It seems to taste much better than if you boil the chicken or steam the cauliflower. Baking just seems to impart a better flavor to the finished product, and it is very easy. Without further ado, here are my two recipes.

Paleo Hummus

Ingredients

2 Tablespoons olive oil

2 teaspoons cumin

1 head of cauliflower, cored and cut into 1-1/2 inch florets

1/4 teaspoon Redmond Real Salt

1/8 teaspoon black pepper

1/2 cup tahini (pureed sesame seeds in oil - may be found in most natural grocers or middle eastern markets)

1 or 2 medium garlic cloves to taste (I use 1)

1 medium lemon, juiced

1/4 teaspoon paprika

Instructions

1. Preheat oven to 400 F if you live under 3,000 ft. elevation, 425 F if you live between 3,000 to 6,000 ft. elevation.

2. Bake Cauliflower in baking sheet lined with coconut oil for 20-30 minutes.

3. Combine tahini, garlic, lemon juice, roasted cauliflower, and all spices in Vitamix or food processor until smooth paste forms (add additional olive oil if needed).

4. Place on thickly sliced cucumber with a small self-clearing ice cream scoop (you can also just use it as a dip for sliced raw vegetables, when you are not using it for High Tea)

Required Tools

1.Vitamix or food processor

2. Baking sheet (I use the stoneware one from Pampered Chef. It is naturally nonstick.)

3. Lemon juicer

4. Small self-clearing ice cream scoop

Note: This recipe is not AIP, because it uses nuts and seeds. If you are strictly on Paleo AIP, I would use a Paleo AIP Hummus recipe. There are plenty online.

Paleo Chicken Salad

Ingredients

1 lb chicken breast

1/2 cup dried tart cherries or cranberries (it can be hard to find dried cranberries without any added sugar)

1 cup celery, chopped

3/4 cup blueberries

1/2 cup black walnuts, chopped

1 avocado, peeled, pitted, and diced

1 apple, peeled, cored, and chopped

1 cup Paleo mayonnaise (or Primal Kitchen brand Mayo)

1 medium lemon, juiced

Instructions

1. Chop up baked chicken breast finely or shred.

2. In a large bowl, combine the chicken, dried tart cherries, celery, blueberries, black walnuts, avocado, and apple. Give everything a good toss.

3. In a separate small bowl, combine mayonnaise and lemon juice.

4. Pour the dressing into the large bowl with the chicken, fruits, and vegetables and combine everything well so that all the ingredients are coated in the dressing.

5. Use a small self-clearing ice cream scoop to place on thick slices of cucumber to make your small open-faced "sandwiches"

Required Tools

1. Large bowl

2. Small bowl

3. Baking sheet if you are not using leftover chicken

4. Lemon juicer

5. Small self-clearing ice cream scoop

Note: This recipe contains mayonnaise, which is made from eggs. If you are strictly AIP Paleo, I would use an AIP Paleo mayonnaise recipe. Also, you can make this recipe with leftover cooked chicken, or you can bake up the chicken specifically for this recipe.

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