Category Archives: Paleo
-1 1/2 cups peeled and chopped apple
-1 cup chopped cucumber
-2/3 cup diced red onion
-2/3 cup chopped sweet orange pepper (I like the gypsy variety)
-1/4 cup raw pumpkin seeds
-Fresh herbs for garnish (I used parsley and tarragon)
-1/2 cup balsamic vinegar
-3 tablespoons local honey (vegans sub with 3 tablespoons coconut nectar and maybe a drop or two of stevia to your sweet preference, perhaps maple syrup would work as a sub too)
-3/4 cup extra virgin olive oil
-1/2 teaspoons salt
-1/2 teaspoon garlic granules
-1/2 teaspoon onion granules
-1 teaspoon dijon mustard
1. To a blender, add in the vinegar, honey, salt, garlic grans, and onion grans. Blend on low for 10 seconds.
2. Keep the blender running on low and drizzle in the oil very slowly.
3. Then add in the mustard. Blend on medium-high for 10 seconds.
4. Adjust salt and other flavors to taste.
*I’ve included two links above to the products I use. I buy them in town, but I wanted to give you an example of what I am using.
-1 can (1 1/2 cups) coconut milk this or this
-1 cup fresh spinach
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice
1. Add the above ingredients to a blender and blend until well incorporated. Fill popsicle molds and freeze at least 4 hours.
2. I like these popsicle molds which are made with toxic free plastic.
*Please adjust the sweetness to your preference. Taste test before and add more as needed.
*You can also add in some protein powder of your liking for additional nutrition.
*A banana with 1/4 cup water would add in another fun flavor combination to these pops.
-2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
-1 cup almond flour (I used Bob’s)
-2 teaspoons lemon zest
-2 tablespoons honey (vegans, use maple syrup or coconut nectar)
-2 tablespoons melted coconut oil
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon vanilla extract
-1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
-1/2 teaspoon salt
1. In a food processor add the 2 cups of shredded coconut. Blend for 30 seconds. Then add in the almond flour. Blend together for 10 seconds.
2. With the food processor running, add in the lemon zest, honey, coconut oil, lemon juice, salt and lemon oil (optional). Blend together for 15 seconds.
3. The mixture will feel wet and oily. That’s okay.
4. Scoop out the mixture with a 1-ounce ice cream scoop and place directly on the dehydrator tray (no screens). This is the dehydrator I use.
5. Dehydrate for at least 6 hours on 110 degrees. These dry nicely on the outside (leaving no oily residue) and stay moist on the inside. Makes about 12 macaroons.
Recipe Modified and Inspired by Kelly @ The Spunky Coconut
-2 cups cashew milk
-2 cups coconut milk this or this
-2 tablespoons honey
-1 tablespoon vanilla extract
-2 teaspoons pure gelatin (plus 1/4 cup room temp water)
-5 capsules of probiotics
How to Make Cashew Milk:
-Soak 1 cup of raw cashews over night (8 hours is great). Strain and rinse. Blend with 4 cups of filtered water for 45 seconds. Let sit for 15 minutes. Scoop off any excess foam. Stir and use 2 cups for the yogurt. Save the other 2 cups for a thousand different uses. Cashew milk/cream rocks!
1. Add the milks, honey, and vanilla to a large, heavy pot and heat until 185 degrees. Stirring often, taking care that the milk does NOT burn on the bottom. A very gentle, slight simmer is fine. I like to use (and thus recommend) a dutch oven to heat the milk.
2. In another large pot, add your jars and lids, water to cover, and bring to a boil. Simmer jars and lids for 10 – 15 minutes. Set a clean towel on the counter somewhere and carefully remove the jars to cool when they have been properly sterilized.
3. After the milk comes up to 185 degrees, remove from the heat and allow to cool. To speed up the process, I pour the milk into a 4-cup glass Pyrex and line my crock pot with ice packs and put the Pyrex with the ice.
4. In a small bowl, add 1/4 cup ROOM TEMP water and mix in the 2 teaspoons of gelatin. Then add it to your milk, use immersion blender to incorporate the gelatin. I usually add the gelatin between 110 – 120 degrees.
5. When the temp drops to 100 degrees, give the milk another good spin with the immersion blender. Break open the 5 probiotics and add them to the milk. Use the immersion blender again to fully incorporate the probiotics.
6. Transfer the milk into a sterilized 4-cup glass container (or 2 smaller containers), or bunch of little yogurt containers. Place in your yogurt maker for at least 12 hours. Do not shake, move, or disturb in any way while the milk cultures. Please see below for how I use my yogurt maker for this process.
7. After culturing for 12 hours, remove the jars from yogurt maker and give the jars a good shake. My jars always have a liquid in the bottom, so give it a good shake. Let them cool for about an hour before you place in the fridge. Refrigerate at least 8 – 10 hours to allow the gelatin to set up and thicken the yogurt.
*Gelatin contains many health benefits. See HERE
*I cannot offer any milk subs here. Cashews are great in that they thicken naturally, so I’m not sure how this would work with, say, just almond milk. You would need to increase the gelatin, but not sure by how much.
*Vegans use maple syrup instead of honey and 1/2 teaspoon agar agar. After the milk hits 185 degrees, remove a 1/4 cup of the milk and stir in the 1/2 teaspoon agar agar. Then add it back in the milk and whisk until well incorporated. When the temp drops to 100 degrees, add in the 5 capsules of probiotics. Proceed as suggested above. The agar agar yogurt will be thick after culturing. Place in fridge until cool. Vegans might also want to experiment with pectin or sunflower lecithin as thickeners. I personally stay away from seaweed based thickeners (such as agar agar), as it can exacerbate IBD symptoms and cause inflammation in the intestines. I stopped ingesting carageenan long ago for this reason (it’s actually why I started making homemade nut milk 5 years ago).
Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions
I learn more and more about my body each year. For example, it has become quite apparent that I am unable to digest nuts (even nuts that have been soaked and dehydrated). As you know, nut flour is a staple in the grain free diet. However, I eat nut flours very sparingly. Since I don’t use a lot of almond flour, I rely on coconut flour, which is one of the three ingredients in this recipe. These banana pancakes are 100% inspired by Elaine and her recipe suggestion in this video.
I just HAD to give it a try.
- 8 ounces ripe peeled banana (a little more than 2 medium - please weigh the banana for accuracy)
- 2 large whole eggs + 1 egg white (my eggs weigh around 2.0 - 2.2 ounces each)
- 3 tablespoons + 1 teaspoon coconut flour*
- 2 to 3 teaspoons coconut oil (for cooking/frying)
- Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
- Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
- Add in the coconut flour and mix thoroughly. Allow to rest for 3 to 5 minutes.
- While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
- Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside. Cook on each side for about 3 minutes. Cooking in oil like this takes a little skill. It's new to me, so it took me a few tries to get the heat right and to know when to flip. The less batter you use obviously, the easier they are to manage.
- Transfer to a plate and drizzle with honey!
Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)
Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)
Ingredients and directions for everything:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.
Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.
*Non-paleo vegans, use maple syrup to replace all the honey in the recipe. It’s really the best sub here and tastes fabulous! I recommend grade B.
Raw Foods Thursday, Pennywise Platter Thursdays, Wellness Weekend, Pure Ella Potluck Party
–2 six ounce cans of clams, chopped up a bit*
-1/3 cup cooked and chopped bacon (omit if you cannot find SCD/Paleo bacon)
-1/2 teaspoon fresh thyme, chopped
-2 1/2 cups raw cashews (soaked for at least 5 hours in filtered water)
-5 cups filtered water (or broth)
-3 tablespoons clam juice
-1/2 + 1/2 teaspoon salt
-2 teaspoons garlic granules
-3 tablespoons olive oil (I recommend olive oil for its buttery flavor)
-Ground pepper to taste, and more salt if needed
1. Crisp up 4 to 5 pieces of GOOD bacon in a pan, then give it a small chop. Set aside.
2. In a soup pot, add in the olive oil, onions, celery root, and 1/2 teaspoon salt and saute for 10 minutes on medium low.
3. To the onions and celery root, add in the carrots, celery, and fresh thyme and saute for 5 – 7 minutes over medium heat. Stirring frequently.
4. When the veggies are tender, add in the two drained cans of clams and 3 tablespoons clam juice (do not add in all the clam juice from both cans…just 3 tablespoons). Stir clams around with the veggies. Then add in the final 1/2 teaspoon salt, 2 teaspoons garlic granules, and 2 cups of water (or broth). Bring to a simmer for 3 minutes.
5. While the veggies and clams are gently simmering, drain the cashews and add them to a blender with 3 cups filtered water. Blend on high for 30 seconds.
6. Immediately add the blended cashews to the pot with the veggies and clams. Stir and allow everything to come to a GENTLE simmer – please do not boil this mixture…it will not taste great if it burns on the bottom. Simmer very gently for 5 minutes, stirring frequently. Be sure to scrape the bottom of the pot, making sure the veggies and cashew cream does not stick. I use a large wood spoon, a silicone spatula will also work great.
7. The mixture will greatly thicken as it heats up. After the 5 (gentle) minute simmer, turn the mixture down to very low so the simmering stops, cover, and allow it to continue to warm for 30 minutes, stirring once in a while
8. After 30 minutes you can serve, or turn the heat off and let the mixture sit.
9. When ready to serve, gently heat through, taking care to not burn the mixture.
-Upon serving, add in some pepper to taste. Other options include chopped crisp bacon, green onions, a lemon wedge, or chopped parsley. Serves 4
*Serve with grain-free crackers to keep this SCD & Paleo or serve with Gluteno original crackers (these taste like those little oyster crackers typically served with New England Clam Chowder). Grain free “cornbread” is also excellent with this soup.
*The type of clams you use will make or break this dish. Once I used two 10-ounce cans of baby boiled clams, and I did not like how it turned out at all. Here is what I used and really liked. It provided a great clam flavor and overall I was very pleased with the texture and taste.