Cooking up a treat like a cavemen used to make

January has finally rolled around and, according to Professor Cordain, there's one way to appease your body's desire to expand: by following the Paleo Diet.

Since 2002, the diet, also known as the "Caveman Diet" has advocated a return not so much to traditional values, but prehistoric ones. Out are modern-day vices such as supping sugary drinks and nibbling snack foods, and in are hunter gatherer-style meals.

"We have never suggested that it would be possible or practical to exactly emulate the Stone Age diet in fully westernised populations," explains the cookbook's author.

"First, most people don't have access to wild game, nor do our cultural preferences allow us to eat the entire carcass such as brains, eyes and intestines, as hunter gatherers did," he says with a smile.

"Secondly, most wild plant food is unpalatable or unavailable, hence our strategy has been to mimic the nutritional characteristics of forager diets with commonly available modern foods."

The diet encourages people to consume unlimited quantities of fresh fruits, vegetables, fresh lean meats (preferably grass-fed), seafood, nuts, and certain healthy oils, while restricting or eliminating cereal grains, dairy products, legumes and all processed foods.

"We have adopted what we call the 85:15 rule – meaning that a person can eat 15 per cent of their calories (three meals out of 21 in a week) as non-Paleo meals. Most people achieve significant health gains while being 85 per cent compliant with the diet.

"We no longer live in a Stone Age world and by allowing people a glass of wine with dinner or an occasional non-Paleo food item, it helps them to adopt the diet and enjoy eating real foods."

BREAKFAST: Signature Salad

Serves 4

4 cups wild, organic mixed green lettuce(s), 1/2 small red onion, sliced, 4 large strawberries, washed and sliced, 2oz raw pecans,1/2 medium avocado, sliced,1/4 cup raspberries,4 lemon wedges, olive oil, to taste

Drain washed lettuce in a salad spinner. Place lettuce in a large shallow bowl. Arrange red onions, strawberries, pecans, avocado, and raspberries over lettuce. Serve with lemon wedges and a decanter of olive oil on the side. Dress salad to taste.

LUNCH: Cajun Blackened Turkey Cutlets

Serves 4

1tsp paprika, 1tsp onion powder, 1tsp garlic powder, 1tsp oregano, 2tsp cayenne pepper, 2tsp white pepper, 4x6oz turkey cutlets, pounded thin, 2tbsp extra virgin olive oil

Combine paprika, onion powder, garlic powder, oregano, and peppers. Place spice mixture in a large bag and add turkey. Close bag and shake well to thoroughly coat. Heat oil in a cast-iron skillet over high flame. Cook for 10 minutes, turning at the halfway point. Remove from skillet and tent with foil for five minutes.

DINNER: Chilean sea bass with spinach and salad

Serves 4

4 large carrots, 2 leeks, roots and top green portions removed, 4 pieces parchment paper, 4x6oz Chilean sea bass steaks, 2tbsp extra virgin olive oil, 2tbsp dry white wine, 2tbsp freshly squeezed lemon juice, 1tsp garlic powder, 1tsp dried dill weed, 1tsp fresh ground black pepper

Preheat oven to 230C/425F. Peel carrots and cut into matchsticks. Cut leeks into matchstick pieces to match carrots.

Cut each piece of parchment paper into a 12-inch square. Place

equal amounts of carrots and leeks on each of the four squares.

Place one sea bass on top of each mound of veggies. Combine one tablespoon oil, 1/2 tablespoon wine and 1/2 tablespoon lemon juice and drizzle mixture over each piece of fish. Sprinkle with garlic powder, dill and black pepper. Gather the sides of each parchment square together and tie with a piece of kitchen twine.

Bake for 15 to 20 minutes, depending on the thickness of the fish. Open parchment and transfer fish and veggies to plates.

Sandy Point spinach saute

Serves 4

2 bunches of spinach, 2tbsp extra virgin olive oil, 4 garlic cloves, diced, 1tbsp fresh basil, minced, 1tbsp minced fresh coriander leaves, 1 small red bell pepper, sliced into matchsticks, 1 lemon, cut in half

Wash and drain spinach using a salad spinner. Heat oil in a

cast iron skillet over medium flame. Stir in garlic for one

minute. Toss in the spinach, basil and coriander leaves and mix thoroughly for two minutes. Remove from heat. Top with pepper slices. Squeeze half of the lemon over the greens and slice the remaining half as a garnish.

Rocket and avocado salad

Serves 4

4 cups of fresh rocket, 1tbsp extra virgin olive oil, 1tbsp cold-pressed flaxseed oil, 1/2tsp dried dill, 1/2tsp freshly squeezed lemon juice, 1 large avocado, 1 pint fresh raspberries, 2tbsp chopped raw walnuts

Combine rocket, oils, dill and lemon juice in medium bowl and toss to mix thoroughly. Place equal portions on four plates. Top with avocado slices and raspberries. Scatter with walnuts.

The Paleo Diet Cookbook by Professor Loren Cordain is published by Wiley, priced 13.99. To order a copy from the Yorkshire Post Bookshop, call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is 2.75.