Category Archives: Paleo

Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It’s a real tropical explosion.  This recipes makes quite a bit – too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.
Posted by Amber at

Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.


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Wednesday, June 26, 2013

Healthy and Hearty Summer Salad with Homemade Honey Balsamic Vinaigrette

Salads are a MUST make dish this week here in Northern California.  There is a heat wave coming through pushing us up into the triple digits for several days.  Today is gorgeous and so we are taking advantage of this mild weather and heading to the Farmer’s Market tonight for some dinner and fun.  Yesterday I made a big batch of honey balsamic vinaigrette in preparation for the heat and the many salads I have planned to make.  My kids always gobble up their greens with this sweet and tangy dressing.  Also a great drizzle for roasted potatoes, veggies, chicken, etc.  I think we all need a good go-to balsamic vinaigrette recipe.  I hope this one makes it into your kitchen soon.  
Summer Salad with Homemade Honey Balsamic Vinaigrette 

Salad Ingredients:
-9 ounces fresh greens (I used 3 ounces each of: dinosaur kale, arugula, and baby spinach)

-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) 

Vinaigrette Ingredients:
-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

How To:
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. 

Posted by Amber at

Labels: Paleo, raw, salads, SCD, sides, summer cuisine, vegetarian.


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Monday, June 24, 2013

Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS

I’m always looking for new ways to serve not only sweet treats, but healthy sweet treats.  My freezer is usually full of popsicles at the ready.  It gets super hot here in the summer and so they are a necessity.  We usually go with juice based pops, but I love the use of coconut milk or other non-dairy milks for a fun, healthy twist.  I wasn’t sure how my kiddos would respond to theseand yeah, they LOVED them! And mommy loves how much nutrition they get in every cold, sweet and sour bite. 
This also makes a great pudding, you know, kind of like key lime pie without the crust.  Refrigerate at least 4 hours to thicken. 

-1 can (1 1/2 cups) coconut milk this or this 
-1 cup fresh spinach
-1 avocado 
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
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. 

Posted by Amber at

Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.


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Thursday, June 13, 2013

Raw Lemon Pie Macaroons: Coco-Roon Knock Offs (dairy free, grain free, Paleo, SCD, GAPS)

A few months ago some new raw food items made an appearance at my local Natural Foods Coop.  Ever hear of Coco-Roons? They are a tasty take on macaroons, incorporating almond flour with the shredded coconut.  They come in a variety of flavors and are super healthy, but the price tagouch!  So I decided to make these bad-boys at home.  The turn out was amazing. I hope you enjoy making these too.  
See HERE and HERE for my other raw homemade (store-brand knock-offs).  
Raw Lemon Pie Macaroons 
(Coco-Roon Knock-Offs)
SCD, Paleo, GAPS, dairy free, grain free, cane-sugar free


-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

How To:
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.

Posted by Amber at

Labels: cane sugar free, dessert, GAPS, grain free, Paleo, raw, SCD.


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Saturday, June 8, 2013

Homemade Coconut-Cashew SCD Yogurt (dairy free, paleo, cane-sugar free, gum free w/ vegan option)

I have had a long somewhat frustrating run at homemade yogurt. The last batch I attempted was a runny mess and grew red mold inside (somehow) and I threw my hands up.  Last month I was really craving some yogurt, and felt motivated to try it again.  This time I turned to Kelly’s blog, The Spunky Coconut, for assistance.  She uses gelatin to thicken her yogurt and I was like, YES! This is it!  I took some time to experiment with the gelatin.  I was looking for a creamy texture, one much like store bought.  The two teaspoons of gelatin is PERFECT!  The texture is spot on!  I know you will love this recipe.  I am pleased with the outcome and happy to say I have been enjoying creamy, tangy (dairy-free) yogurt and loving it!  I also experimented with a vegan version for my vegan peeps out there.
Homemade Coconut-Cashew SCD Yogurt 
Recipe Modified and Inspired by Kelly @ The Spunky Coconut 
paleo, dairy free, gum free, cane-sugar free  

-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).

It’s extremely important to sterilize your jars.  I also sterilize anything that will touch the milk.  I even clean out my blender with a little hydrogen peroxide before I make the cashew milk.
Here is the milk coming to temperature (185 degrees) in my dutch oven.
After it reaches 185 degrees, I transfer into a sterilized 4-cup Pyrex.
Okay, the most annoying thing about making yogurt is waiting for it to reach temp, then waiting for it to cool down.  So I make yogurt in the evening after the kids are in bed, and I watch reruns of How I Met Your Mother or Arrested Development on Netlifx to pass the time.  Win-win!
Here is the gelatin mixed with water
I like to use these large 4-cup glass jars
To culture the yogurt I use an ice chest.
I simply put the bottom part of my yogurt maker in there, fill with jars, put a makeshift lid on it, and close the large lid.
(I use the bottom part of my salad spinner as a lid).
The ice chest heats up inside just fine and keeps temp.
Here it is before I close it up
Here is the yogurt.  So creamy and perfect.  Not ONE gelatin lump found in this recipe!
Posted by Amber at

Labels: breakfast, dairy free, Paleo, SCD.


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Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
Other ways to enjoy the beloved cherry

In a pie
In my belly!
Shared on: Allergy-Free WednesdaysHealthy Vegan Fridays
Posted by Amber at

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.


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Tuesday, May 28, 2013

Turkey Mushroom Burgers with Cherry Tomato Pineapple Salsa (SCD/Paleo/GAPS) & 10 Side-Dish Suggestions

Mmmm, burgers.  Burgers are one of the easiest dinners to make.  And I’m all about easy (I mean really, who wants to get cooking burn-out on Monday).  If you’re like me, you make just about everything from scratch, so it’s nice to have an easy dinner to jump-start the week.  We don’t eat beef but LOVE to use ground turkey or chicken for our burgers.  The addition of sauteed mushrooms and onions to this recipe really kicks the yum factor up a notch.  These are super delish and I just adore the sweet savory touch from the salsa.  I like to tinker around with different ingredients to spice things up (see my veggie and sun dried tomato burgers for another great recipe).  I hope everyone enjoyed their Monday.  Happy Memorial Day.    

Mushroom Burgers
-1 1/2 pounds ground turkey (preferably organic free range)
-2 cups crimini mushrooms, chopped 
-1 cup red onion, small chop
-2 teaspoons coconut aminos (or gluten free Worcestershire sauce – but this is not SCD/Paleo/GAPS) – omit both coconut ominos and Worsh if strict SCD.  
-1/4 teaspoon salt + 1/2 teaspoon salt
-1 teaspoon onion granules 
-2 teaspoons garlic granules 
-2 tablespoons oil

How To:
Preheat oven to 400 degrees 
1.  In a medium skillet, add in the oil, mushrooms, onions, and 1/4 teaspoons salt.  Saute on medium heat until soft and well sauteed.  Set aside.
2.  In a large bowl, add the meat, coconut aminos (or Worcestershire), 1/2 teaspoon salt, onion granules, garlic granules.  Mix.
3.  Add in the mushroom and onion mixture.  Mix.
4. Form into patties and bake for 25 – 30 minutes (or until internal temp reaches 180 degrees). 
*Makes 6 patties

Cherry Tomato Pineapple Salsa
-1 can organic pineapple chunks, drained (use 1 cup fresh if in season)
-1 1/2 cups chopped cherry tomatoes
-2 1/2 tablespoons diced shallot
-1 cup fresh cilantro, chopped 
-Juice from 1 lime 
-3/4 teaspoon garlic granules 
-1/2 to 1 teaspoons salt (to taste)

How To:
Salsa is best made a few hours ahead of time
1. Drain the pineapple juice from can (save this juice, it’s great,  kids love it).  Chop the pineapple to desired chunkiness.  
2.  To your pineapple add in the chopped cherry tomatoes, and the rest of the ingredients. Mix and refrigerate until ready to serve.  
For an easy side dish, try sliced roasted carrots.  Simply slice carrots and toss with salt, garlic granules, coconut oil and roast on 400 degrees for 45 minutes.  
Here are some other super easy side dish ideas for your burger night

Posted by Amber at

Labels: GAPS, main dish, Paleo, SCD, summer cuisine.


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Wednesday, April 10, 2013

3-Ingredient Grain Free Banana Pancakes

This week on Facebook I shared three videos (1, 2, & 3) featuring Elaine Gottchall speaking about gut health and the Specific Carbohydrate Diet (SCD).  Elaine is the author of the popular and ground breaking book, Breaking the Vicious Cycle.  Her book delineates the SCD and her research and science behind the nutrition, the mind/gut connection, and why it’s important to avoid certain foods when healing a compromised digestion.  Here is more about this inspiring lady.  I highly recommend this book to anyone looking into healing their gut and immune system.  Personally, I’ve been on a healing journey since diagnosed with Crohn’s disease nine years ago, and just discovered this diet last year, crazy!  

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.  



3-Ingredient Grain Free Banana Pancakes
The recipe is Paleo, SCD, and GAPS friendly.
  • 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)
  1. Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
  2. Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
  3. Add in the coconut flour and mix thoroughly. Allow to rest for 3 to 5 minutes.
  4. While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
  5. 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.
  6. Transfer to a plate and drizzle with honey!
*When measuring coconut flour: (1) scoop (2) level off.

Smaller scoops are easier to manage (about 2 heaping tablespoons of batter each)



Posted by Amber at

Labels: breakfast, GAPS, grain free, nut free, Paleo, SCD, snacks.


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Wednesday, March 13, 2013

Raw Banana Coconut "Cream" Pie with Raw Paleo Chocolate Sauce (dairy free, gluten free, grain free, cane-sugar free, SCD/Paleo, raw)

This pie is 100% inspired by Gabby’s No-Bake Pumpkin Mousse Cake.  Gabby is the author of The Veggie Nook and creates some incredibly delicious recipes.  I’ve made her aforementioned mousse cake like, oh, 7 or 8 times!!  It’s delicious and every single time I make it, family and friends rave about it (and they are all traditional eaters).  Her recipe got me thinking about making something of my own with the banana (which is an ingredient in the mousse cake).  My family happens to love bananas and I thought a banana “cream” pie loaded with coconut oil sounded like a fun and tasty challenge.  I’ve tested this recipe many times and feel confident sharing it with you today.  It’s very rich (in my opinion), but what a delightful treat for those on the SCD or following a primal OR raw diet.  If you follow the SCD, omit the chocolate sauce, as it’s illegal.  A nice alternative could be a white chocolate sauce (raw cocoa butter, honey, vanilla and coconut oil) – this would make a lovely drizzle.  I hope you enjoy this dessert as much as we do.  And thank you, Gabby, for the inspiration.  
Raw Banana Coconut Cream Pie with Raw Paleo Chocolate Sauce
(inspired by Gabby @ The Veggie Nook)

Ingredients and directions for everything:



-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract 

How To:

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 paperit’s entirely up to you.
3.  Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling


-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

How To:

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.

Coconut Whipped Cream Topping

-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 

How To:
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.  

Raw Paleo Chocolate Sauce

-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
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.

Posted by Amber at

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, Paleo, raw, SCD.


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Friday, February 1, 2013

Thick and Creamy Dairy-Free New England Clam Chowder (SCD & Paleo)

It’s been years since my last bowl of clam chowder – years!  And oh man, I love clam chowder.  I really crave the stuff.  Lately I’ve been obsessing about it and I’ve had a recipe idea jumping around in my head for sometime now.  This week I finally brought this idea to reality and made an amazing bowl of dairy-free clam chowder that knocked my socks off.  My husband (who is native to the San Francisco/Bay Area, serious seafood lover, and clam chowder connoisseur) gave this recipe a glowing review.  He sat down to dinner, took at bite, and was very surprised by how close it tasted to the dairy laden stuff he grew up on.  And of course, he instantly declared that this was a MUST recipe for the blog.  So I’m not putting this one off.  I’m very proud of this recipe.  It’s very satisfying, tastes like good-ole’ clam chowder, and extremely filling.  I do hope you enjoy this one.  I’m pretty stoked about it.  
-1 ¼ cups yellow onion (1 medium onion)
-2 cups carrots, peeled and small chop 
-1 cup celery, small chop 
-2 cups celery root, peeled and small chop (1 medium celery root)
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 

How To:
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 cansjust 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 mixtureit 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.  
Posted by Amber at

Labels: dairy free, main dish, Paleo, SCD, Soup.


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