Sunday, January 25, 2015

A Fig, A Date, and a Coconut Flake Walk into a Bar...


... And the bartender says, "Sorry we don't serve food here."

Fig, Date & Coconut Flake Bar:

Ingredients:

1 cup dried figs
1 cup Medjool Dates, pitted
1-1 /2 cups and 1/2 cup unsweetened shredded coconut
1/3 cup coconut oil, melted and cooled
1/4 teaspoon cinnamon
1/8 teaspoon fine sea salt

Directions:

1. In a food processor, pulse figs and dates until they are combined, about 1 minute.
2. Add 1-1/2 cups coconut flakes, coconut oil, cinnamon and sea salt. Pulse several minutes until the mixture becomes a thick paste.
3. Roll mixture into 1” balls; flatten with your palm and cut into bars (reusing the sides), or leave as flat rounds.
4. Roll each bar or round in remaining 1/2 cup of coconut.
5. Put bars on a plate in the fridge for 30 minutes to firm up the oil.

Store in a container in the fridge for up to 2 weeks.
#paleo #glutenfree #dairyfree #nutfree #autoimmune

Recipe adapted from The Autoimmune Paleo Cookbook 

Sunday, January 18, 2015

Going Nuts for Granola


For those of us facing food challenges, focusing on what we can’t eat sometimes gets discouraging. But then to stumble upon an author/chef who has paved a way ahead, the journey suddenly takes an empowering fork in the road and on we go. Danielle Walker's Against All Grain, Delectable Paleo Recipes to Eat Well & Feel Great: Gluten Free, Grain Free and Dairy Free is just that book for me.

This recipe for  “Vanilla-Almond Granola” can be found in her award-winning cookbook, or at her website here. The nuts are presoaked in salt water for 24 hours so they are easy to digest. I modified the recipe due to personal preference and the ingredients I had on hand, including: almonds, walnuts, pecans, cashews, sea salt, maple syrup, vanilla extract, cinnamon, shredded coconut, and golden raisins. You won’t believe it’s Paleo!

Serve over yogurt, with almond milk, or dry as a snack.

#paleo #glutenfree #dairyfree #autoimmune #againstallgrain

Sunday, January 11, 2015

The Slanted Door + Chicken à la Carte

Patio photo posted with permission from www.slanteddoor.com
The Slanted Door Restaurant at the Ferry Building in San Francisco serves modern Vietnamese cuisine. It won the James Beard Foundation Award for Best Restaurant in 2014, as well as inclusion in Zagat’s list of Best 50 Restaurants in San Francisco.

I could have gone to the restaurant and ordered the "Organic Chicken Stir Fry" for $20/person.  
Or, I could make it at home from the recipe for “Cashew Chicken” in The Slanted Door Cookbook for about $20 and serve 4.


For now, cooking at home - and adapting the recipe to a paleo palette - was a delicious second choice.









Ingredients:

Flavored Fish Sauce:


1/2 Red Boat Fish Sauce

1/3 cup coconut sugar
1/4 cup distilled white vinegar
1/2 cup water
2 cloves garlic, finely chopped

Optional: 1 Thai Chili, peeled and finely chopped

Cashew Chicken:

2 pounds chicken thighs, boneless and skinless, chopped or cut into 1 1/2” pieces


2 tablespoons ghee
2 tablespoons coconut oil

2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground pepper
Optional: 1-2 tablespoons granulated garlic

2 teaspoons minced garlic

1/2 cup cashew nuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces
1/2 cup walnuts, lightly toasted at 350 degrees in oven for about 10-15 minutes, chopped into bite-sized pieces

1- 8 oz. can water chestnuts, drained and chopped into bite-sized pieces

1/3 cup golden raisins
1 tablespoon chicken stock

2-3 tablespoons Flavored Fish Sauce
1 teaspoon oyster sauce

Directions:

1. Combine the ingredients for the Flavored Fish Sauce, mix well and set aside.


2.  Melt 1 tablespoon each of the ghee and coconut oil.  In a large bowl, combine the oils with the chicken pieces, salt and pepper (and granulated garlic, if using). Put in refrigerator for 1-2 hours.

3. When the chicken is ready, heat a wok over high heat. Add remaining oil. When it is hot, add the garlic and stir for about 1 minute. Add the chicken and stir constantly until it is cooked through, 6-7 minutes. Add the nuts, water chestnuts, raisins, chicken broth, flavored fish sauce and oyster sauce. Mix thoroughly until all ingredients are heated, 1-2 minutes.

4.  Serve with lettuce cups (or rice for non-paleo).

Serves 4.

#paleo #chicken #vietnamese #sanfrancisco #theslanteddoor #zagat #jamesbeardaward







Sunday, January 4, 2015

Dragon’s Breath Ginger Tea

This recipe for ginger and lemon tea comes from Lobsang, a Tibetan exile, who prepared “Dragon Breath’s Ginger Tea" for special occasions at my daughter’s elementary school. The kids didn’t know that ginger can boost the immune system, as well as aid with digestive issues - they just knew it was a special treat and tasted delicious. Enjoy for a healthy start to the New Year!



















Ingredients:


2 quarts water
1 cup of sliced ginger pieces (do not have to be peeled)

4 mint tea bags
1/2 cup honey (or 1/4 cup honey, 1/4 cup cane sugar)

1/2 - 2/3 cup lemon juice, preferably Meyer

Fresh mint (optional)



Directions:

1.  Bring water to boil in a large pot. Add cut-up ginger, and boil at a low roll for about 1/2 hour. Ginger water will be darkish yellow and fragrant.

2.  Turn off heat. Add teabags and honey. Cover and let steep for 10 minutes.

3.  Remove tea bags; stir in the lemon juice. Taste and adjust for sweetness/tartness.

Tea can be served hot or cold. It can get stronger over time if you leave the ginger in, so just add more water and adjust for taste. Or set most of the ginger aside and use again for another batch of tea.

Serve with fresh mint (optional).

*paleo #ginger #tea #tibetan #immunebooster