Sunday, November 30, 2014

Basic Hard-Boiled Eggs

Angela’s Eggs
If your results are hit or miss when making hard-boiled eggs, try this scientifically-based recipe from the nom nom paleo website. It takes away all the guess work, and shows step-by-step photos of the process.

To get you started, this is what you’ll need:


Straight pin or thumbtack
Eggs, preferably 1 week old
Water in pot to cover eggs by 1”
1 teaspoon baking soda
Bowl of ice water

Recipe from

#paleo #eggs #nomnompaleo #healthyeating #glutenfree

Sunday, November 23, 2014

Sweetie Pie

Whatever your your food preferences, Happy Thanksgiving to All!
To be honest, I’ve learned a few things since I made this Sweet Potato Pie.* I wanted a holiday dessert that could be enjoyed by my eclectic family of vegans, carnivores, omnivores, gluten- and dairy-free eaters. 

Here’s what I learned:

A.  Not everyone with a dairy sensitivity can tolerate butter.  Try substituting Spectrum shortening in an equal amount for a dairy-free crust. 

B.  The ingredients for the crust need to be really COLD. Before making the crust, put the butter pieces (or Spectrum) in the freezer for 10 minutes before adding them to the flour.  
Let the ice chill the water for at least 10-15 minutes. 

C.  Have some patience when making the crust. The dough should form a cohesive mass when a small amount is squeezed together in your hand.  Mine did not and, while the filling was light and flavorful, the crust was a bit tough.

Still game?


For the crust:

1 1/2 cups coconut flour
1/2 cup arrowroot flour
1 teaspoon salt
8 tablespoon (1 stick) cold butter (alternate: Spectrum shortening for dairy-free)
1/2 - 3/4 cup ice cold water

For the filling:
4 large sweet potatoes, peeled and cubed
4 tablespoons coconut oil
2 eggs and 1 egg yolk
1 tablespoon orange zest
Juice of 1 orange
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract


Preheat oven to 350 degrees.

1.  In a food processor, pulse the coconut flour, arrowroot flour, and salt until well mixed, about 10 seconds.  Add the cold butter in the food processor and pulse until the flour becomes crumbly, about one minute.
2.  While the food processor is running, pour in the ice cold water in a slow steady stream.  Add enough water for the flour to start to bind together.  If it doesn't come together in the mixer, put the dough in a bowl and add water until it forms a cohesive ball - work fast.  The dough may still be crumbly, but should stay together when you press the dough together in your hands.  If not, add a bit more water until it forms a pliable ball.

3.  Once the dough can come together, put it on a sheet of plastic wrap, form it into a ball, and then wrap it and place it in the fridge for about 30 minutes to an hour.  

4.  Steam the sweet potatoes for about 30 minutes, or until a fork goes in easily.

5.  After the sweet potatoes have cooled, put them in a food processor and puree them with the coconut oil and eggs.  Add the orange zest and juice, maple syrup, spices and vanilla.  Taste for sweetness.

6.  Remove the pie crust from the fridge and roll it out, lightly floured, between two pieces of parchment paper.  Place it in the pie plate and press it out with your fingers to flatten it on the bottom and up the sides.  The crust should have an even thickness throughout.

7.  Using a fork, poke holes on the bottom and sides of the crust.  Place it in the oven for about 10 minutes.

8.  Remove the crust from the oven and put the filling in the crust.  Put it back in the oven for about 50 minutes, or until a skewer comes out clean.

Cool the pie on a rack for about an hour.

Optional:  Coconut Whipped Cream topping, see recipe in previous post "Himalayan Mousse"

*Recipe adapted from CupcakesOMG! (

#paleo #glutenfree #dairyfree #nutfree #sweetpotato #pie #dessert #thanksgiving

Wednesday, November 19, 2014

Krispy Kreme Kale Chips

Here’s a little gem of a recipe adapted from the new issue of Food & Wine Magazine:

Ingredients:  1 head curly kale; 1/2 cup raw almond butter, 1/4 cup olive oil, 1/2 teaspoon Diamond Crystal Kosher salt.

Directions:  Preheat the oven to 350 degrees.  Cut off the curly edges of the kale along each side of the stem; tear these into bite-sized pieces.  Mix the almond butter, olive oil, and salt in a bowl. Massage the kale in the mixture to coat each piece.  

Put a rack inside a cookie sheet.  Use tongs to put the kale pieces on the rack - do not crowd the pieces. Bake for 20 minutes, turning the pan around half way through. 

Kale chips that taste so good, you can almost pretend they’re doughnuts!

#paleo #kale #glutenfree #foodandwine

Sunday, November 16, 2014

"Don’t Call Them Paleo" Snickerdoodles

(Photo of Justin by parent at fundraiser)
Do not take lightly small good deeds,
Believing they can hardly help
For drops of water, one by one
In time can fill a giant pot.*
Pā-le-o.  Pal-e-o. Pa-LEE-o. However you pronounce it, don’t put it on your Snickerdoodle labels at an elementary school fundraiser! Too bad the kids turned up their noses at these gluten, nut and dairy free treats.  If they hadn’t, the delicious flavors of honey, cinnamon, and coconut sugar surely would have brought them back for more.

The teachers bought them, and Justin, 5th grader at San Domenico School, raised almost $600 from all the bake sales to donate to Doctors Without Borders to help fight ebola.

Way to go, Justin! So proud of you!

Recipe from Elana’s Pantry (


2 cups almond flour
1/8 teaspoon celtic sea salt
1/8 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup palm shortening (Spectrum)
2 tablespoons honey

1/2 cup coconut sugar for dipping
1 tablespoon ground cinnamon for dipping


Preheat oven to 350 degrees.

1.  Put the almond flour, salt, baking soda, and cinnamon in a food processor. Pulse to combine the ingredients.
2.  Add the shortening and honey and pulse until well mixed.
3.  Pick up 1 tablespoon of dough with a spoon, and roll it into a ball with your hands.
4.  Dip the ball in a small bowl of water quickly.
5.  Roll out the wet ball in coconut sugar and cinnamon to coat it. Repeat for all balls.
6.  On a parchment-lined baking sheet, flatten each ball with the palm of your hand.
7.  Bake for 7-9 minutes, or until the cookies are lightly browned.
8.  Cool and serve.

Makes about 12 cookies.

*Patrul Rinpoche

#paleo #snickerdoodles #glutenfree #dairyfree #cookies #dessert #msf #doctorswithoutborders 

Wednesday, November 12, 2014

Sweet Mango Chutney

The man credited with opening up The Kingdom of Nepal to foreign travelers, Boris Lissanevitch, opened the Royal Hotel in an abandoned palace in Kathmandu in 1955.*  In 2001, Boris’ widow held an estate sale where I was able to buy a couple of silver pieces from the restaurant. While the rhinoceros tusks are missing from these handles, this sugar bowl is a perfect way to serve Sweet Mango Chutney, a condiment that was - and no doubt still is - served in the restaurant there.


1/3 cup distilled white vinegar
1 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon Kosher Salt 

2 small shallots, minced
1 tablespoon grated ginger
1/2 cup golden raisons
1/2 cup raisons

2 cups mangoes, chopped into bite-sized pieces


1.  In a medium pot, bring the vinegar, sugar, cinnamon, allspice, nutmeg and salt to a boil.  Keep the heat at a low boil for 10 minutes.  Stir frequently.  

2.  Add the shallots, ginger and raisons to the pot and boil for about 15 minutes, or until almost all of the liquid is absorbed by the fruit.

3.  Add the mango and cook the mixture for another 15 minutes, or until the mango is softened.

4.  Taste for spices.  Serve warm, or cool and put in a glass container to store in the refrigerator.

Makes about 1 1/2 cups of chutney.

*For the definitive book on Boris and the Royal Hotel, see "Tiger for Breakfast" by Michel Peissel, Hodder and Stoughton, 1966.

#chutney #mango #condiment #glutenfree #dairyfree #nepalifood #Kathmandu #Nepal #borislissanevitch #royalhotel #indianfood

Sunday, November 9, 2014

‘MadBum’ Persimmon Crisp

Tree branches in my neighborhood are literally drooping to the ground with persimmons.  This year, my neighbor, Jori, shared not only her persimmons, but also her Most Valuable Paleo-inspired recipe for Persimmon Crisp. 


4 persimmons sliced thinly, preferably with a mandolin, pieces cut in half

1 lemon, juice and grated peel
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon nutmeg


1 cup Pamela’s Bread Mix
2/3 cup coconut sugar
2 -3 pinches fine sea salt
1/2 cup (1 stick) unsalted butter
1 cup walnut pieces, lightly toasted at 350 degrees for 10 minutes, cooled and chopped


1.  Preheat oven to 375 degrees.

2.  In a large bowl, combine persimmons, lemon, cinnamon, nutmeg, and cardamom to coat all ingredients.  Fan out the halved slices in an 11 inch round, or 9 x 13 inch, baking dish.

3.  For the topping, combine the flour with the sugar and salt in a bowl.  Cut in the butter with a pastry cutter or two knives, add the walnuts, and mix until the dough forms.  Pat out the dough over the top of the persimmons.

4.  Bake for 30-35 minutes until the crust turns lightly brown and the fruit is softened.

Serve warm.

#fuyu #persimmon #crisp #dessert #glutenfree #pamelas #sfgiants #madbum #mvp

Wednesday, November 5, 2014

'Switch-Hitter' Persimmon Salad

I first made this salad following the recipe in The Zenbelly Cookbook.  The second time, I switched out the champagne vinegar for balsamic, and the almonds for walnuts.  For me, it had more of a flavor punch.  Next time, I would leave out the prosciotto, or add pieces of ham. And ripe pears can be substituted for persimmons.  You can improvise on whatever ingredients you prefer. Just the basics will provide a crisp, refreshing and colorful fall salad.

Recipe from The Zenbelly Cookbook, by Simone Miller (



1/4 cup champagne vinegar, or vinegar of choice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 - 3/4 cup virgin olive oil
1 tablespoon minced fresh chives


8 slices prosciutto, cut in 1” pieces
1 small head radicchio, roughly chopped
4 ounces baby spinach
4 ounces grapes, halved
2 Fuyu persimmons, sliced thin, preferable with a mandolin, and cut in half
1/4 cup sliced almonds, or nuts of choice



1.  In a medium bowl, whisk together the vinegar, mustard, honey, salt and pepper.

2.  Slowly drizzle in the olive oil, whisking constantly.

3.  Stir in the chives.  Taste.

Note:  Store the extra dressing in a glass jar in the refrigerator for up to 2 weeks.


1.  In a large salad bowl, combine the prosciotto, radicchio, spinach, grapes, persimmons, and nuts.  

2.  Add 3 - 4 tablespoons of vinaigrette.  Toss to coat all ingredients.

Serves 4 side salads.

#paleo #salad #persimmon #pears #glutenfree #dairyfree #healthyliving #zenbellycookbook

Sunday, November 2, 2014

Orange & Black Hot App

The San Francisco Giants won the World Series Wednesday night, so what better way to celebrate with the staff at my school than these Orange & Black Hot Appetizers.  Fans of Fuyu and goat cheese came back again and again - the flavors definitely hit a home run!*


4 ounces soft goat cheese

1 tablespoon extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 Fuyu persimmons, quartered and thinly sliced, preferably with a mandolin

Fresh or dried thyme, or other herbs, for garnish


1.  Pre-heat the boiler.

2.  Place the goat cheese in a ramekin.  Drizzle the olive oil on top. Sprinkle with the salt and pepper.  Broil 6 inches from the flame for 8-10 minutes.

3.  While the cheese is heating, place the persimmon slices on a serving platter. 

3.  When the cheese is bubbling and/or golden brown, allow it to cool for a few minutes.  Stir with a spoon to mix it all together.

4.  Drop about a teaspoonful of cheese on each persimmon slice.  Garnish with thyme and black pepper and serve immediately.

Note:  these are also delicious at room temperature.

Serves 6-8

*recipe adapted from the Vibrant Food Cookbook.

#fuyu #appetizer #goatcheese #vibrantfood #sfgiants