Sunday, January 21, 2018

Pomelo & Pomegranate Citrus Salad (Repost)

Seasonal pomelos just appeared in our local market! A pomelo is native to South Asia, and is a delicious cross between an orange and a grapefruit. 

Boost your immunity with this easy fruit salad:

Take 1 pomelo, 1 pink grapefruit, and 2 oranges. Trim top, bottom and sides. Slice segments from membranes.

Place slices and juice in bowls. Sprinkle with pomegranate seeds. Serve, or store in covered container in fridge.

My Paleo Marin Rating: 5 Persimmons*



Recipe adapted from Once Upon a Chef here.



Image from Sky HD Wallpaper website
#paleo #fruit #salad #citrus #pomegranate #vegan #vegetarian #glutenfree #dairyfree #healthyeats #pomelo #tintin #snowy

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost. 
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Sunday, January 14, 2018

Mad Max's* RedHot Creamy Deviled Eggs

Deviled eggs that are out of this world! 

The filling is creamy and crunchy, but explodes with flavor when dashes of Frank's RedHot Cayenne Pepper Sauce are added on top. 

Adapted from Bon Appétits post for "The Greatest Deviled Eggs," please enjoy any time as a protein-packed snack or light meal.

My Paleo Marin Rating: 3.8 Persimmons**


Image from Amazon
Ingredients:

8 large eggs

3 tablespoons mayonnaise, preferably Follow My Heart Vegenaise Grapeseed Oil Mayo
3 tablespoons very finely chopped celery
2 tablespoons finely chopped drained pickle relish
2 tablespoons very finely chopped scallion
2 teaspoons yellow mustard
2 teaspoons very finely chopped flat parsley, or cilantro
2 dashes hot sauce, preferably Frank’s RedHot Cayenne Pepper Sauce, Tabasco, or Sriracha  
Kosher salt
Freshly ground pepper

Toppings: Chopped chives, cilantro or parsley; freshly ground pepper; hot sauce


Directions:


1. Add eggs to a large pot and cover with 1” of cold water. Bring to a full boil. Immediately turn down heat to simmer for just 1 minute. Cover, remove from heat, and let sit for 12 minutes. Cool the eggs in cold water. Peel. (Note: or use your favorite way to hard boil eggs.)


2. Cut the eggs in half lengthwise. Put the whites on a serving plate, and set aside. Put the yolks in a large mixing bow; whisk in the cooked egg yolks, mayo, celery, relish, scallion, mustard, hot sauce, cilantro, salt, and pepper. Taste for seasonings.


3. To serve, scoop the filling into the egg whites and add the toppings. Offer the hot sauce on the side. To serve later, put the whites on a plate, wrap with plastic wrap, and put in the fridge. Place the filling in a separate covered bowl in the fridge. Combine when ready to serve.


#paleo #eggs #appetizer #snacks #glutenfree #vegenaise #hotsauce #healthyeats #goodfats #diet #frankshotsauce #madmax #charlizetheron


Recipe adapted from Bon Appétit’s website here.


*Thanks to @CarlizeTheron_ for the follow on Pinterest this week.

**My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


Sunday, January 7, 2018

Chocolate-Pumpkin Bread (Low Sugar)

How low can you go? That’s the question I always ask when I make a recipe that calls for sugar.

For my taste, a cake doesn’t need more than a 1/2 cup. Coconut sugar has more of a flavor punch than white sugar, and works well in medium to dark color baked goods. If you want to keep a lighter tone, cane sugar works better.

Europeans prefer less sweet in a dessert, often just having fruit. But for those times a baking project is at hand, look for hidden sugars (for example, in the chocolate chips or fruit), and start with cutting the sugar amount called for at least in half.

My Paleo Marin Rating: 3 Persimmons

Ingredients & Instructions:

Follow the New York Times’ cake recipe here for “Chocolate-Pumpkin Layer Cake,” substituting 1/2 cup of coconut sugar for the 1 1/2 cups of white sugar. Bake in mini loaf pans until loaves are brown on top and a skewer comes out clean.

Mini-loaf pans from Amazon here

#paleo #chocolate #pumpkin #bread #quickbread #dessert #pecans

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


























Sunday, December 31, 2017

Paleo 'Croque Monsieur' Lettuce Wrap

One bite into a Croque Thor (ahi tuna) sandwich at the Left Bank Restaurant, and I was reminded of a lettuce wrap I recently made with bacon, sliced chicken breast and cheese - just minus the bread.

Croque Monsieur? Burrito? Hoagie? Doesn't matter what you call it, this lettuce wrap was surprisingly satisfying. Mix and match the ingredients according to personal preference. And good news: raw cow's milk cheddar cheese has now crept onto the list of approved Paleo ingredients, joining its cousin grass-fed butter.

Which one was better? I prefer the one I made. It fills you up without leaving you feeling “heavy,” and provides lots of satisfying crunch. For a video on how to assemble the wrap and options for more fillings, see Danielle Walker's “Against All Grain” video here.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

Paleo bacon slices, such as Garrett Valley (2-3 per wrap)
Roasted chicken breast, thinly sliced
Raw cheddar cheese slices, preferably Trader Joe’s
1/2 red onion, sliced 
1 carrot, shredded 
Vegenaise Grapeseed Oil mayo by Follow Your Heart
Curly green lettuce, 6 of the longest leaves per wrap

Directions:

1. Bake the bacon slices for 10 minutes at 400 degrees F.  on a foil-lined pan. Drain on paper towels. 

2.   Cut two sheets of parchment paper, about 18” long each. Lay then out on top of each other on the table where the wraps will be assembled.

Image from Garrette Valley Website
3.  Wash and dry the longest leaves of the lettuce. Lay 3 leaves in one direction and 3 in the opposite direction, overlapping bottoms. Add the fillings, and spread the mayo on the sides of lettuce as shown in the photo.

4. Fold the lettuce leaves from the longest side around the sandwich to loosely bring it all together. Fold an end of the parchment paper over the top, and press the sandwich to the back of the paper. Tightly wrap the sandwich in the parchment paper, ends of the lettuce sticking out, and cut the wrap in the middle.

5. Take the bottom sheet of parchment paper and wrap the whole sandwich, tucking in the ends. Or wrap each half separately. 

The sandwich is at its best eaten the same day it is made. 

#paleo #wrap #glutenfree #bacon #lunch #nocarb #hoagie #croquemonsieur #againstallgrain #daniellewalker #garrettevalley


My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.









Sunday, December 24, 2017

'Wise Son’s' Rustic Caramelized Apple Sauce

As temperatures descend into the cold of winter, why not serve up a warm bowl of comfort food from Chef Evan Bloom of the ‘Wise Sons’ Jewish delicatessen? His philosophy is that Jewish food “should remain present and relevant, as well as be curative and decadent.”

Whatever your traditions at this time of year, proudly serve this chef’s family recipe with any main course, or as a snack or dessert. Or, pressed for time? Skip the apple pie, and serve these delicious caramelized apples in about 30 minutes start to finish!

My Paleo Marin Rating: 4 Persimmons

Ingredients:

3 medium Granny Smith apples, peeled, cored and chopped into 1/4" pieces
2 1/2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup coconut sugar
4 sprigs fresh thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt, or more to taste
2 tablespoons unsalted butter

Directions:

1. Combine all ingredients in a 5 qt. dutch oven. Bring to a boil, then turn down heat to a medium simmer for about 20 minutes. Continuously scrape the bottom and sides of the pan with a rubber spatula as the apples caramelize. Remove from the heat when the apples are soft but still firm, and are lightly coated with the butter/sugar mixture.

2. Serve the apple sauce, preferably warm. If saving for later, spread the mixture on a baking sheet to cool, and then put in a covered container in the fridge. Good hot or cold, the apple sauce can be reheated in a small pot over low heat stirring constantly.

#paleoinspired #apples #sauce #jewish #wisesons #applecidervinegar #glutenfree #lowsugar #dairyfree #comfortfood

Recipe adapted from "Chef Evan Bloom" article in Edible Magazine
here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.






Sunday, December 17, 2017

Fudgy Chocolate, Pecan & Banana Cookies

Here's an easy gift-giving recipe that pushes the boundary between "cookie" and "brownie” in a most satisfying morsel of holiday cheer!

Check out the recipe on "From Pavlova to Cheesecake: Yokam Ottolenghi’s 10 Perfect Dessert Recipes" here, as well as his acclaimed new book Sweet


Cookies can be made ahead and frozen. Substitute Cup4Cup gluten free flour and 
1/2 cup of coconut sugar for the cane sugar, and your gift will be even healthier to 










My Paleo Marin Rating: 4 Persimmons

#paleoinspired #cookies #Sweet #ottolenghi #dessert #holidays #glutenfree #pecans #banana
Cover image from Ottolenghi's website

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, December 10, 2017

Rustic Italian Carrot Cake

This cake brought to mind the home delivery food service: Imperfect Produce - "Ugly Produce. Delivered." It claims that 1/3 of the world's food goes to waste, often for its looks - enough to feed 2 billion people. But some good news: Whole Foods & Walmart are going to start selling this type of produce! And here in Marin, there's a group called ExtraFood that delivers food from markets and restaurants to non-profits several times each day. Everything helps.

But back to the cake. Yes, it's a bit of an ugly cake. But like most Italian desserts served at home (except for Sicily*), it's simple and earthy and delicious. Mostly carrots, plus one half cup of coconut sugar, almond flour, eggs, and spices, the cake is perfect in the morning, afternoon or at night. A dollop of coconut whipped cream with orange zest on top is optional (sort of).

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

Unsalted butter, for coating the cake pan

2/3 cup gluten-free flour, preferably Cup4Cup
2 1/2 teaspoons baking powder

2 cups almond flour

1/2 cup coconut sugar
5 large egg yolks

3 cups shredded carrots (about 4 medium carrots)
1 teaspoon vanilla paste

5 large egg whites
1/4 teaspoon fine sea salt

Directions:

Put rack in center of the oven,  and preheat the oven to 350 degrees F.
Lightly cover the bottom and sides of a 9” springform pan with unsalted butter.

1. In a large bowl, whisk the gluten-free flour and baking powder together. Add the almond flour and whisk again to mix. Set aside.

2. In another large bowl, use a hand mixer (preferable to get rise) to beat the sugar and egg yolks until pale yellow and thickened, about 2 minutes.

3. Gradually stir in the flour mixture with a wooden spoon, followed by the shredded carrots and vanilla. The batter will be thick; set aside.

4. In another bowl with clean whisk attachments, beat the egg whites and salt together until the white form stiff, but not dry, peaks.

5. Using a rubber spatula, add about 1/4 of the egg whites to the cake batter and gently fold in. Gradually fold in the remaining whites, and transfer to the prepared cake pan. Spread batter into an even layer.

6. Bake the cake for about an hour, until the top is golden brown and has shrunk slightly away from the sides of the pan.

7. Cool the cake on a wire rack for about 30 minutes. Remove from the pan and allow to cool completely on the wire rack. When fully cooled, wrap in plastic wrap and let sit, preferably for at least 12 hours, before serving.

Cake will keep for several days in plastic wrap.

*paleoinspired #glutenfree #dairyfree #cake #Italian #lowsugar #coconut #almondflour #snack #dessert #ImperfectFood #ExtraFood

Recipe adapted from The Kitchn website here.

*According to Marcella Hazan in The Classic Italian Cookbook: "Italians take their sweets and aperitifs away from the dining table, at a pastry shop or cafe....Sweets [at home], save those from Sicily, are both in substance and appearance, modest, earthbound creations."

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.