Category Archives: Paleo

Friday, January 25, 2013

Roasted and Mashed Celery Root – A Healthy and Tasty Alternative to Traditional Mashed Potatoes (SCD, Dairy Free, Vegan, Paleo)

Over the Holidays I made mashed potatoes a couples of times for family get togethers (I used red, New Potatoesmy favorite variety).  And so my kids have been asking for mashed potatoes quite often since.  As much I do really loves potatoes, I know they are not the healthiest choice.  Perhaps the most important thing to understand about potatoes is that they are a nightshade, and thus contain alkaloids which can impact nerve-muscle function and digestive function.  Now I can attest to this first hand.  Potatoes do not agree with me (for me, they cause digestive disruption and seem to exacerbate inflammation).  If you follow the SCD, GAPS, or Paleo diet, you know that potatoes are not allowed.  If you’re interested, you can read more about nightshades here.  So I use celery root A LOT as a sub for potatoes.  A while back I made Jill’s celery root fries, and LOVED them.  And I’ve graduated to using celery root to replace mashed potatoes. And I have to say, it’s a very tasty alternative.  One thing you will notice is celery root has a creamy, velvety texture.  I just love this.  Not as starchy as potatoes.  So do my kids love celery root mash as much as mashed potatoes? My son loves it, but by daughter would rather have the massed taters (but my kids don’t get a choice, if they are not allergic to it, they have to eat it).  I usually make roasted celery root mash with chicken and a lovely dairy free lemon garlic gravy, so it all works really well together and I get few objections.  I highly recommend roasting the celery root as a way to impart a deep, rich favor in the dish.  Enjoy!


Ingredients:
-4 large celery root, peeled and small chop (5 to 6 pounds)
-4 tablespoons oil + 1/3 cup olive oil (must be olive oil, or another rich, creamy oil)*
-1 teaspoon + 3/4 teaspoon garlic granules
-3/4 teaspoon salt (or to taste) 
-Pepper to taste  
-Omit paprika if avoiding ALL nightshades 

How To:
Preheat oven to 400 degrees
1.  Peel and small chop the celery root.  Add celery root to your favorite roasting dish (I recommend 13×9 inch pan or larger, I use a glass Pyrex), along with 4 tablespoons oil and 1 teaspoon garlic granules.  Toss all ingredients well and make sure the celery root is well coated with oil.  Roast in a 400 degree oven for 60 minutes* (you will want browning to occur for maximum flavor).  Move the celery root around after about 25 minutes of roasting. 
2.  After the celery root is well roasted, allow to cool for about 10 minutes.
3.  Add the roasted celery root to a food processor.*  Pulse a few times to get things incorporated.  With the food processor on, drizzle in the oil.  Please use more if the mash is not creamy enough for you.  But start with 1/3 cup.  
4.  After you add the oil, add in 3/4 teaspoon salt, 3/4 teaspoon garlic granules, and pepper.  Blend until all the ingredients are well incorporated (see notes).  
5.  The mixture should be creamy, velvety and warm.  
-Serve immediately.  Serves 4 – 5 (depending on serving size).  Top with optional paprika. 

Notes:
*I honestly recommend olive oil as the oil in this dish, as it adds a creamy, buttery flavor that is difficult to emulate with a light oil. 
*It’s important to roast the chunks until they are very tender, this will ensure it whips up in the food processor.
*I have a fairly small food processor, so I put all the roasted chunks in at first, add the oil, salt, garlic granules, and pulse until everything looks incorporated, then I take half of it out, and whip in two batches to make sure everything is smooth.  If you do not roast the celery root long enough or over pack the pan, you will have a chunky mash.  
Whipping it up in a food processor works really well.  
I have had no success trying to do it by hand.  

Coming soonout of this world lemon garlic chicken gravy (SCD).  Seriously, SOOO good! 

Posted by Amber at

Labels: dairy free, grain free, Paleo, SCD, sides.

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Sunday, June 17, 2012

Happy Father’s Day Chocolate Tarts (grain free, dairy free, cane-sugar free, paleo))

Something a little sweet and a lot healthy for my special husband on Father’s Day.  

To the best man I know.  To the love of my life.  Thank you for being you, and for being the most amazing father to Sky and Ethan. You’re adored and loved more than you’ll ever know.  

Ingredients:
For the chocolate filling
-3 cups cashews, soaked for 6-8 hours
-5 dates, soaked in 1 1/2 cups filtered water for 4 hours
-1 cup date water (or a little more until smooth texture is achieved) 
-1/4 cup honey (use agave or maple syrup for vegan) 
-1/4 cup coconut oil
-1/4 raw cacao (or more to taste) 
-1 tablespoon vanilla
-Grain free crust*

How To:
1.  Drain and rinse cashews.  
2.  Add cashews with other ingredients to high speed blender.
3.  Blend on high to create a nice, smooth texture – use tamper if needed to move the mixture around (add a little more date water if needed).  Blending this in a food processor will yield a gritty texture.  I’m not sure how a regular blender would work, please leave a comment below if you blend in a regular blender (meaning, not with a high speed). The mixture should be thick and smooth.  
4.  Scoop chocolate filling into crusts and decorate with your favorite fruits or other choice toppings.  
5. Transfer to fridge and allow filling to set up (at least 4 hours). 

Notes:
*This crust was inspired by Amy from SS&GF.  
For the crusts I soaked 2 cups of walnuts for 8 hours, then roasted.  I blended them in a food processor with 3 soaked dates and 2 tablespoons of coconut oil.  Then I baked the crusts at 375 for about 15 minutes (not the best crust to remove from tart pan, it sort of falls apart, but still super tasty).  I’ll keep trying.  The walnuts might not have been completely dried and I may need to add less oil.  
Serve with homemade nut milk, such as hazelnut 
Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, summer treats.

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Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick.  So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs.  Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING.  Scott’s eyes rolled back in his head when he took a bite, so there you go.  And the kids will be eating this for snack today (no fuss with snack time).  I’m sure most of my readers will have these ingredients on hand.  One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast.  Throw those old meal traditions out the window.  For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies).  Point is, be creative and just eat anything you can that makes you body feel good.  Get those calories, and please always eat breakfast.  Okay, off to play in the mud. Have a great weekend!
 .

Baked Apple with Cranberries (Crumble)
 
Author:
Ingredients
  • 1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
  • 1 cup dried cranberries
  • 3 tablespoons fresh grapefruit juice, orange juice, or lemon
  • 3 tablespoons honey
  • 1 teaspoons vanilla
  • 1 teaspoons cinnamon
  • Pinch of salt
    Topping
  • 1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
  • 3 tablespoons room temperature coconut oil
Instructions
  1. Preheat oven to 400 degrees
  2. In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
  3. In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
  4. Bake uncovered for 20 minutes.
Notes
Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.

.

Posted by Amber at

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.

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Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

Ingredients
-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Trim, slice and wash the Brussels.  Add to leeks and sauté on medium heat.
3.  When Brussels are slightly wilted turn off heat and add in lemon juice and mix.  I like my Brussels with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4
Posted by Amber at

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Updated ice cream cookie
Just a little Valentine’s Day surprise for my sweethearts.  
Chocolate Cookies
 
Author:
Ingredients
  • 1 cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • ¼ cup coconut flour
  • ¼ cup raw organic cacao
  • ⅓ cup coconut sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
  • ⅓ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until coarsely ground.
  4. Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl. Wipe out food processor.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
  9. Add wet ingredients to dry and mix (with hands).
  10. Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
Notes
Pink Shredded Coconut:
-Shredded Coconut
-Natural food coloring, HEREor HERE.

How To:
1. Add ½ cup shredded coconut to a jar.
2. Add a few drops of red coloring.
3. Cover lid and shake until well incorporated.
.
Pink Peppermint Ice Cream
 
Ingredients
  • 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
  • ½ teaspoon vanilla
  • ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
  • 2 teaspoons peppermint extract
  • Red natural food coloring (to preferred pink color) HERE or HERE.
Instructions
  1. Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
  2. Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
  3. Remove from freezer about 20 minutes before serving.
 .
DSC_0122
Posted by Amber at

Labels: chocolate, cookies, dessert, grain free, holidays, ice cream, Paleo, vegan.

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Monday, February 13, 2012

Raw Carrot Cake Cookies

I wish I could take credit for these delicious, healthy cookies but I cannot.  A while back I found these at my local Natural Foods Coop.  I was looking for something to snack on, and these looked perfect.  Can I tell you – they were AMAZING!!  They are super healthy, grain free, nut free, sugar free, and raw. See HERE for my homemade lemon cookies.
Needless to say, I ate um’ all up in like 2 minutes…and of course wanted more, but at nearly $6.00 for a bag…no can do.  So I kept the little bag, made note of the ingredients (only 5), and then started making my own.  It took a while to find the right ratios, but I did it!  And my homemade creation taste just like the store bought variety.  So much more cost effective to make them.  My kids eat these up like gangbusters.  I made my family a batch with Valentine’s Day in mind and wanted to share them with you.  Wishing you and yours a wonderful Valentine’s filled with love and laughter!
Ingredients 
-6.5 ounces of carrots, peeled then grated (3 medium)
-14 soft dates, pitted and soaked in filtered water for an hour
-4.5 ounces unsweetened shredded coconut
-1 cup sesame seeds
-1 teaspoon nutmeg
*(I didn’t make these “hot and spicy” but you totally could – for the hot and spicy factor, add in some ginger and/or a pinch of cayenne)
 
How To
1.  In food processor fitted with the s-blade, add grated carrots and dates.  Blend well.
2.  In another bowl, add coconut, sesame seeds, and nutmeg.  Mix well.
3.  Add carrot and date mixture to coconut, sesame seeds, and nutmeg and with clean hands, mix well.
4.  Spread out “dough” on a non stick surface, I use this (spray the mat with a little oil before you spread out the dough) and then make your desired cutouts.
5.  The dough is a little tricky to work with, but you’ll get it.  My advice is to use a metal spatchula – slide on the cookie and then slide off (the slide action works well).  It took me a while to find my groove.  You can make any shape; I also made cute little carrot cake balls (see below)!
6.  Okay so, place the cutouts in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 – 30 hours.  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrition.  I have no idea how these would work in the oven, but please let me know if you try.
Notes
*These cookies don’t get crispy hard like the store bought.  They are slightly chewy and soft.  However, you may be able to get that crisp cookies texture if you dehydrate longer.
*I put my dehydrator in the laundry room and just forget about it.  I make a batch at night and they are ready the following night.
*If making the cute little carrot cake bites, dehydrate 105 degrees for 12-15 hours.
*
Posted by Amber at

Labels: cookies, nut free, Paleo, raw, SCD, snacks, vegan.

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 .
Double Chocolate Hazelnut Coconut Cookies
 
Author:
Ingredients
  • -1 cup whole raw hazelnuts
  • -1/3 cup whole raw almonds
  • -1/4 cup coconut flour
  • -1/4 cup raw organic cacao
  • -1/2 teaspoon baking soda
  • -1/8 teaspoon salt
  • -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
  • -1/4 cup coconut oil, melted
  • -1/2 teaspoon vanilla
  • -3 or 4 tablespoons honey
  • Enjoy Life mini chocolate chips (for the topping)
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until nuts release just a bit of oil.
  4. Add coconut flour, pulse. Add cacao, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
  9. Add wet ingredients to dry and mix.
  10. Form small balls and press down into cookie shape
  11. Bake for 12 minutes.
  12. When cool, top cookies with melted chocolate chips.
Notes
Vegans use coconut nectar or maple syrup
 .
Posted by Amber at

Labels: chocolate, cookies, dessert, egg free, grain free, Paleo, vegan.

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Tuesday, December 20, 2011

Mint Chocolate Chip Coconut Ice Cream

My sweet husband celebrated his birthday on Sunday.  When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”  

Done and done my love.  

His all-time favorite ice cream is mint chocolate chip.  Our local Coop carries the coconut version and a few months ago I finally made my own batch.  And I kick myself for waiting so long.  It’s soooo easy to make and absolutely delicious.  

Here’s how I presented the brownie and ice cream to the birthday boy
Brownies fresh from from the oven
I went with ice cream and melted chocolate
Mint Chocolate Chip Coconut Ice Cream
 
Author:
Ingredients
Instructions
  1. Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
  2. Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
  3. Remove mixture from ice cream maker when a ball of ice cream forms
  4. Transfer ice cream to glass storage and place in freezer for a few hours
  5. Remove from freezer about 20 minutes before serving
  6. Melt remaining chocolate for drizzling when ready to serve
Happy Birthday to my best friend, the love of my life, and the greatest man and father I know. 
*****
Opening birthday presents in the morning
Shared on: Slightly Indulgent Tuesdays Full Plate Thursdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Raw Foods Thursday,
Posted by Amber at

Labels: dessert, ice cream, Paleo, vegan.

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Wednesday, December 14, 2011

Cranberry Almond Honey Cookies

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are good…and they didn’t fall apart!  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD:
And a few I’ve found by luck:
 1.  Roost
Cranberry Almond Honey Cookies
 
Author:
Ingredients
  • 1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
  • 2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
  • ½ cup coconut flour
  • 2 teaspoons baking soda
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees
  2. In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
  3. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
  4. In separate bowl mix together melted oil, honey, and vanilla.
  5. With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
  6. Bake 12-13 minutes.  Take care to not overcook
Posted by Amber at

Labels: cookies, dessert, egg free, Paleo, SCD, vegan.

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Monday, November 7, 2011

Chocolate Pumpkin Brownies

Did I mention my husband is a HUGE chocoholic?  Well he is.  More than anyone I’ve ever met in my life.  And he likes the good stuff this man.  I’m not talking about a Hersey’s bar (although if you gave him one he would eat it).  My husband’s list of loves would probably go something like this: 1) his family, 2) the outdoors, 3) chocolate.  And if he was outdoors with his family eating chocolate he would probably explode (with joy).  So this chocolate series is dedicated to my sweet-teeth husband…and my daughter who is quickly following suit in the chocolate-loving department.
Here we have recipe #2 in the pumpkin + chocolate series.  I don’t know about you, but I like chewy brownies.  Not cake-like brownies.  I thought it would be a fun challenge to make these grain free.  So the trick here was to make a grain free brownie that didn’t crumble apart.  I’m pleased with the final product.  My husband LOVES this brownie, as does my daughter.  They both gave it a two-thumbs up, and that’s saying something from my chocolate connoisseurs.  How wonderful to make something so healthy and sinfully tasty for the ones I love.
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 

Ingredients
-2 cups raw almonds
-1 cup raw walnuts
-1/2 cup raw cacao powder
-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup pumpkin puree
-1/3 cup + 1 tablespoon grade B maple syrup (room temp)
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 cup applesauce (room temp)
-1 tablespoon ground chia seeds
-3 tablespoons water
-1/4 cup coconut oil – liquified
-1/4 cup non-dairy milk (or water)
-1/4 teaspoon ginger

How To
Preheat oven to 375

In a food processor:
1.  Add almonds and grind until fine and slightly moist
2.  Add walnuts to almonds and blend together until the nuts start to stick together a bit- test with fingers
3.  Add cacao powder, blend/pulse
4.  Add arrowroot, baking soda, ginger, coconut flour, and salt…
5.  Blend, blend, blend, pulse, pulse, pulse

In a separate bowl:
1.  Whisk together: pumpkin puree, maple syrup, vanilla, coconut oil, applesauce and milk (or water)
2.  In a separate small bowl stir together chia and water until thick then add to wet ingredients. mix
3.  Add dry ingredients from food processor into wet ingredients and mix
4.  Transfer batter to 8×8 baking dish
5.  You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour.  I used oil & flour.
6.  Bake 30 minutes or until sides start to harden and crisp up

Notes
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)

Posted by Amber at

Labels: chocolate, chocolate + pumpkin, dessert, egg free, grain free, Paleo, vegan.

23 Comments

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