Sunday, April 23, 2017

Roasted Sweet Potato Nuggets w/ Coconut Oil & Garlic

Just how excited can you get about sweet potatoes, right?

With descriptive words like "food heaven" and "umami stratosphere," you might be surprised:

"There aren’t enough superlatives in our language to describe just how comforting these meltingly tender, deeply caramelized, flavour-packed sweet potatoes are."*

Find the recipe and video here* from The Foodie with Family website. And do make extras (I did) because they're good hot or cold if you have any leftovers (I didn't).

My Paleo Marin Rating: 5 Persimmons

#paleo #sweetpotato #umami #coconutoil #veggies #healthyeats #vegan #appetizers #snacks #sidedish #hanna #vegetarian #nuggets #cleaneating #recipes #AIP #anti-inflammatory


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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Tuesday, April 18, 2017

Acocado + Egg Salad Lettuce Boats (Repost)

If you have extra hard-boiled eggs left over from the weekend, are they safe to eat?*

If the eggs weren't out of the fridge for more than 2 hours, and are not cracked anywhere, they should be ok to eat. And if you'd like to make egg salad, here's a delicious recipe that's good enough to repost:

So beautiful. So delicious. So easy. Sometimes you forget just how good a simple dish can be.

Paleo Magazine featured this recipe in their March issue. It's a keeper, and a perfect way to use up extra hard boiled eggs. But don't wait just for that - treat yourself soon for a delicious breakfast, lunch or dinner!

Ingredients:

6 large eggs


1 ripe avocado, peeled, cored, and mashed with a potato masher
1/4 cup finely chopped green onions
1/4 cup finely chopped flat parsley
1 tablespoon mayonaise, preferably Vegenaise w/ grape seed oil
1 tablespoon Dijon mustard, preferably Edmond Fallot
Juice of 1 lemon

Salt & Pepper to taste

1 head red-leaf lettuce, for serving

Optional toppings: sprouts, shredded carrots, chopped herbs

Instructions:

1. In a medium saucepan, cover the eggs with water and bring to a boil. Turn heat down to a slow rolling boil. Cook eggs gently 10-11 minutes (depending on size). Remove from water, let eggs cool down, and peel when they can be comfortably handled. Coarsely chop the eggs and put in a medium-sized bowl.


2. Add the following to the eggs: avocado, green onions, parsley, mayonnaise, mustard and lemon juice. Mix well. Add salt and pepper to taste. Place egg salad on individual lettuce leaves.

Makes 8 lettuce cups.

#paleo #egg #salad #glutenfree #healthyeats #paleomagazine #recipes #delicious #yum #healthyeats #cleaneating #Vegenaise #avocado #Dijon #sprouts #vegganism #ovovegetarian 



*For guidelines on Easter egg safety, see one link here.

Sunday, April 16, 2017

Valrhona Chocolate & Pistachio Babka Buns w/ Maldon Salt Flakes and Lemon Zest (GF)

Whether you’re celebrating a religious holiday or Fesitvas* over the weekend, this "twist" on the traditional Eastern European babka cake - made infamous on Seinfeld's episode “The Dinner Party” - is a unique not-too-sweet chocolate and pistachio pastry to add to your table.

I stepped out of my comfort zone with this post, and tried a recipe with yeast. I appreciated that instead of waiting for some scientific combustion of this mystery powder with warm water, the yeast was simply added to the bowl of dry ingredients.  My first attempt to knead by hand didn't work, but the second try in my stand mixer with the bread hook got a pretty good rise on the dough.


Please enjoy this version of the Seinfeld babka as it evolves from from cake to pastry to Paleo ~ and take a moment to have a laugh at the timeless humor of the gang at Jerry's.


My Paleo Marin: 2.5 Persimmons



Ingredients:

Dough


Pastries before egg wash, baking & glaze
4 1/3 cups gluten-free flour, preferable Cup4Cup (plus 1-2 tablespoons as needed in mixer and for flouring table)
1/2 cup Superfine sugar
1 1/2 teaspoons salt
2 teaspoons cinnamon
Zest of 2 lemons
1 package active dry yeast (7 g)

1 1/2 cups almond milk, preferable Calfida
4 tablespoons unsalted butter, cut into pieces
1 egg

Filling:


4 tablespoons unsalted butter

3 1/2 (bar)  + 1/4 oz. (chopped) dark chocolate, preferably Valrhona Guanaja 70% cacao 
2 tablespoons powdered sugar
2 tablespoons dark cocoa powder, preferably Valrhona
1/4 teaspoon instant espresso coffee powder, preferably Medaglia D'oro
1/2 cup blanched pistachios, chopped
1 teaspoon sea salt flakes, preferably Maldon

Glaze:


1/3 cup water

1/4 cup Superfine sugar

1 teaspoon vanilla extract
Juice of 1/2 lemon

1/4 cup pistachios, chopped, for topping
Maldon sea salt flakes for topping
Lemon zest for topping

Directions:

Dough:

1. In the bowl of a stand mixer fixed with the bread hook, add the flour, sugar, salt, cinnamon, lemon zest and yeast. Mix with a spatula.

2. Heat the milk to 115 degrees F. Add to dry ingredients and mix on low speed. Add the butter, one piece at a time. Add the egg and mix, adding the extra tablespoon of flour as required. The dough will be somewhat sticky but pliable.

3. Put the dough in a large greased bowl. Cover tightly with clear food wrap and put in a warm place for about an hour. (Note: I heated my oven to 200 degrees F., turned it off, and then put the bowl in the oven.) 

Filling:

4. About 15 minutes before the dough is ready, bring 2” of water in a pot to boiling. Put a larger metal bowl on top and add 3 1/2 oz. of chocolate and the butter. Mix with a spatula or wooden spoon continuously. Remove the bowl from the boiling water when they are melted together. Add the rest of the chocolate, and beat vigorously with a spatula for a minute or two. Add the cocoa powder, sugar and instant coffee powder. Mix well and cool off in the fridge for a couple of minutes until it has gelled enough to spread on the dough.

5. Roll out the risen dough on a floured surface to a rectangle roughly 15” x 22.” Mark a line down the middle of the 22” side with the side of a spatula, not cutting through. On one half of the dough, spread the melted chocolate mixture and sprinkle the pistachios and salt over the top. Gently fold over the other half of the dough on top of the chocolate mixture and tap down gently to cover the entire half.

6. Make 2 cm marks along the folded edge, then extend lines up with the edge of a metal spatula. Separate each strip gently, and place on a lightly-floured surface. Twist the strips along the length, and then wrap into a spiral. Place on a baking sheet lined with parchment paper.

7. Cover the babka twists tightly with clear food wrap, and let rise for about an hour. 

8. Preheat the oven to 350 degrees F. while the twists are rising. Bake for about 20 minutes until the buns are browned on top. Place the pan(s) on metal rack(s).

Glaze:

9.  About 5 minutes before the buns are done, boil the water and sugar together for about 3 minutes. Remove from the heat and add the vanilla and lemon juice. 

10. While the rolls are still warm, brush the buns with the glaze. Sprinkle the salt flakes and the lemon zest on top. Let cool down a bit and serve.

Makes about 16 buns.

Recipe adapted from Olive Magazine's recipe for "Chocolate and Salted Pistachio Babka Buns," link here.

*Festivas: This noncommercial holiday as depicted on Seinfeld now can be celebrated anytime.

#paleo #glutenfree #almond #almondmilk #Easter #Festivas #pastries #chocolate #pistachios #babka #buns  #dessert #teacake #recipes #Valrhona #Seinfeld #humor #olivemagazine #Maldon #saltflakes #Eastern #European


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.

Wednesday, April 12, 2017

My 30-Minute Naturally-Dyed Easter Eggs

If you've been curious about making naturally-dyed eggs, this technique is a great way to start.

I wanted just this color for my basket so used only yellow onion skins and soaked the eggs for 10 minutes. For deeper colors, add red onion skins, beets, or red cabbage and soak overnight in the fridge.

Follow this link from Ciao Forentina for a video and recipe. So easy, the whole family can participate.

My Paleo Marin: 5 Persimmons

#paleo #natural #eggs #easter #holidays #healthyeats #artsandcrafts #kids #family #recipe #video #eggsalad #artsandcrafts #egghunt #ciaoforentina #family #bunny #easy #quick #flowers #floral #nature #art #dyedeggs #recipe #healthyeats #nocarbs

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, April 9, 2017

Purple Sweet Potato Coconut Cream Breakfast Bowl with High Antioxidant Trail Mix

Greet your Little Ones (and yourself!) with this colorful hot or cold breakfast bowl of healthy carbs and fats. Made with purple sweet potatoes and coconut cream, it provides a Power Bowl of energy to get everyone off to a good start.

This beautiful recipe was created by food stylist Adeline of the Vibrant & Pure website. Need a recipe for Unicorn Toast? Or Toast the Rainbow? With all natural ingredients, see her amazing food photos and recipes here!


My Paleo Marin Rating 3 Persimmons


For this recipe, scroll down link to Spiced Sweet Potato Breakfast Bowl here. For the topping, I added High Antioxidant Trail Mix from the bins at Whole Foods.


#paleo #sweetpotato #coconut #coconutcream #breakfast #antioxidant #trailmix #healthyeats #goodfats #vegan #purple #powerbowl #vibrantandpure








Unicorn Toast
Photo courtesy Vibrant & Pure 
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, April 2, 2017

Slammin' Salmon & Asparagus One-Pan Wonder


It's the Dijon vinaigrette that pulls together this heart-healthy dish, and elevates it to "I could eat this every night" home cooking.

April is the peak season for asparagus, so don't hesitate. Follow the easy recipe here from the Cooking Classy website. No need for the cheese at all - just let the natural flavors of the salmon, asparagus and lemon be the stars.

My Paleo Marin Rating: 4 Persimmons

#paleo #salmon #asparagus #hearthealthy #healthyeats #omega3 #lowcarb #glutenfree #dairyfree #onepancooking




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, March 26, 2017

Flourless Chocolate Torte w/ Blood Orange Sauce


Chocolate decadence meets tangy orange sauce as two perfectly-matched flavors merge in this delicious flourless torte.

Blood oranges are available for a few more months. Mix up the dark purple with the bright orange ones for the most colorful cake.

My Paleo Marin Rating: 5 Persimmons

Follow the recipe from the Steele House Kitchen website here.  Note: I used Blonde Coconut Sugar in the cake.

#torte #chocolate #Valrhona #dessert
#bloodoranges #glutenfree #dairyfree #coconutsugar #passover #paleoinspired






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.