Pure Paleo is no easy feat, especially while attending culinary school. I’ve had more grains, legumes, sugar, and dairy beautifully displayed before my eyes (and stomach) three days a week for the past 5 1/2 months. My 80% Primal goals have tumbled to a more lenient 70%… maybe 60% Paleo regime. Unfortunate yes, but also very educational.

I have learned a multitude of reasons to continue to embrace a clean, original human diet vs. following the modern “health” standards. I’ve faced the comments and judgement of critics, the constant psychological obstacles, as well as the questions and concerns of well meaning but often mis-informed public. All these things combine into one great learning experience.

Today I was able to share some Paleo food with my class for my final presentation. And even though my final was based on a Gluten-Free condition, I incorporated Paleo recipes into my demonstration.

It seemed to be a successful presentation and I hope you love these dishes as much as I do.

Poisson Cru

2/3 cup coconut milk
1/2 cup fresh lime juice
1 red onion, finely diced
1 large tomato, seeded and diced.
1 small cucumber, peeled, seeded, and finely diced
2 carrots, finely diced
1 teaspoon sea salt
1 pound sushi-grade ahi tuna, cut into 1/2″ cubes

1. Set the tuna aside and combine everything else into a large bowl.
2. Add the tuna and let marinate for 15 minutes.
3. Drain excess liquid and serve.
   Option: Serve with avocado half.

Recipe by Laird Hamilton, Force of Nature

Papaya and Cabbage Salad

1 papaya, battoneted
½ head cabbage, shredded
1 tsp. lime zest

1.  In a bowl combine ingredients and toss with cilantro-lime dressing.

Optional plating: place papaya cuts on top of some shredded cabbage, drizzle dressing and garnish with cilantro leaves.

Cilantro-Lime Dressing

3 limes, juiced
1/3 c. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground coriander
½ tsp. sea salt
½ c. cilantro, chopped

1. In a blender, combine juice, spices, and cilantro. Slowly add oil to emulsify.