Saturday, December 31, 2016

Smoked Salmon & Dill Dip (Vegan)

This salmon dip could be added to the NYT list of "Small Luxuries for the New Year's Eve Table."

The basic recipe is from Meghan Markle’s the tig lifestyle blog. She’s dating Price Harry of Great Britain, and it’s rumored to be quite “serious.”


He’ll love her salmon dish - and wouldn’t even notice that the cream cheese in Meghan's recipe was switched out for Miyoko's Double Cream Chive vegan spread in this one. 


Prep in five minutes; chill for an hour; and you'll have a dish fit for royalty to serve your family or guests this holiday eve.


MPM Rating: 5 Persimmons*



Ingredients:

1 box Miyoko's Double Cream Chive Cultured Nut Product (6.5 oz.)
Image from Mikoyo's website
2 oz. chopped cold smoked Atlantic Salmon, Scottish Style
1 tablespoon fresh chopped dill, or 1/2 teaspoon dried dill
Juice of one lemon

Sprinkle of smoked paprika for finish


Directions:


1. In a medium bowl, use a fork to mix together the Miyoko's "cheese" with the lemon juice. 

2. Add the chopped salmon and dill; mix well.
3. Place in serving bowl in fridge for 1 hour. 
4. When ready to serve, allow cheese to soften at room temperature about 15 minutes and then sprinkle with smoked paprika.

Serve with rice or gluten-free crackers, or crisp apple slices.

#paleo #vegan #salmon #dip #dill #Miyoko #glutenfree #dairyfree #vegan #healthyeats #appetizer #thetig #meghanmarkle


See Meghan Markle's (most Googled actor in 2016) blog and original recipe here.


*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, December 18, 2016

Chocolate Hazelnut Truffles w/ Macadamia Nut Center (Repost)


Store-bought candy can't compare to the fresh, creamy taste of homemade chocolates. If you’re looking for a holiday treat for guests or for gifts, these truffles are guaranteed to deliver the “wow” factor.



My Paleo Marin Rating: 5 Persimmons















Ingredients:

1 cup blanched hazelnuts

To blanch the hazelnuts: 
3 tablespoons baking soda
2 cups water

1/2 cup cacao powder
1 teaspoon vanilla extract
1/4 cup expeller-pressed coconut oil 
1/4 cup agave syrup
1/4 cup almond milk

12 halved macademia nuts 
1 cup blanched hazelnuts coarsely chopped) (or 1 cup slivered almonds (chunky pieces - not flat), coarsely chopped)  
1 bar Ghiradelli 100% dark chocolate
1 bar Ghiradelli 60% chocolate

1/2 cup sweetened shredded coconut for topping (optional)


















Directions:

To blanch the hazelnuts:

1.  Boil 2 cups of water in a pan.  Add 3 tablespoons of baking soda.  At 3 1/2 minutes, take one out and put it under cold running tap water.  If the skin peels off, the rest of the nuts are ready to be drained in a colander, with cold water running over them as they are peeled and put aside.  For a good video on this, see http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/.

2.  When the hazelnuts have cooled down, dry them with paper towels, and grind them in a food processor.

3.  In a medium bowl, combine the ground hazelnuts, vanilla extract, cacao powder, agave syrup, coconut oil and almond milk until combined.

4.  Place in the fridge for 20-30 minutes until firm.


5.  Scoop up the mixture with a mellon baller or small spoon and roll it into a ball with your hands (should make 24 balls).  Insert the half macademia nut into the bottom of the ball and cover over with the mixture.  Roll each ball in the chopped slivered almonds until it is coated with nuts.  Place each one on a small cookie sheet covered with parchment paper.  Place in the fridge for about an hour to harden.


6.  Chop the chocolate bars into slivers of chocolate with a knife. Set aside about 1/2 bar. Melt the chocolate in a small pan that has been placed over a pan with 2” of boiling water in it.  Heat the chocolate until the temperature reaches 88 degrees F. Whip in the remaining chocolate with a wooden spoon until a sheen and gloss appears.

7 Dip each truffle into the melted chocolate to cover it, and place back on the parchment paper.  Sprinkle the tops with sweetened shredded coconut (optional).

8.  Put the tray back in the fridge for 10-15 minutes to set up.  Carefully remove each truffle to a serving platter and enjoy!

Makes 24 truffles; extras can be stored in an airtight container in the fridge for up to a week, or freeze for later.
*recipe adapted from www.teenfoodie.com

#paleo #truffles #chocolate #desserts #glutenfree #dairyfree



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.

SaveSave

Sunday, December 11, 2016

Persimmon and Sour Cherry Bars w/ Lemon Glaze

It's all about choices. And the holidays make it tough.

These bars aren't sugar-free, but the natural sweeteners of persimmon and dried sour cherries are the main ingredients. A lemony glaze gives a tart balance to the bar, and at least you're getting an extra boost of vitamins and minerals in the fruit.

Set some out for snacks, or take them on a hike. They will curb your appetite and sustain you for longer than you might expect.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

For the Bars:

Coconut Oil Non-Stick Cooking spray (or unsalted butter) for greasing baking pan; 1 tablespoon Cup4Cup flour; parchment paper

1 3/4 cups Cup4Cup gluten-free flour (see link here on how to measure the flour)
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt

4 Fuyu persimmons, pealed and roughly chopped (or enough to make 1 cup of pulp in a food processor)
3 teaspoons fresh lemon juice
1 teaspoon baking soda

3/4 cup Blonde coconut sugar
1 cup finely chopped dried sour cherries, sweetened (or chopped Medjool dates)
1/2 cup almond oil
1 egg (+1 more for super moist cake)

For the Glaze:

1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

Directions:

For the Bars:

Preheat the oven to 375 degrees F.

Spray a 9" x 9" baking pan with coconut oil (or butter). Cut one 9" wide strip of parchment paper to line the bottom of the pan and go up the sides; cut another 9" wide strip and place it in the opposite direction in the pan. Spray again with coconut oil. Add 1 tablespoon of flour to the bottom and shake excess out. Set aside.

1. Process the persimmon chunks in a food processor. 

2. Whisk together the flour, cinnamon, nutmeg, cloves and salt in a bowl. Set aside.

3. In another bowl, whisk together the persimmon pulp, lemon juice, and baking soda. Set aside.

4. In a large bowl, whisk together the sugar, cherries, egg(s) and oil. Add the dry ingredients and the persimmon mixture to the cherry mixture. Fold it all together with a rubber spatula just until everything is combined.

5. Pour into the prepared baking pan. Bake 25 - 35 minutes, or until a wooden skewer comes out clean. Place pan on a rack to cool.

For the Glaze:

1. Sift the powered sugar into a bowl and whisk in the fresh lemon juice. Pour the glaze over the slightly-cooled cake, spreading it out with a rubber spatula (I used about 1/2 of the glaze). Put in the fridge for about 30 minutes (or overnight) to let the glaze harden. Lift the cake out of the pan with the parchment paper, and cut into desired sizes. 

Store in a covered container in the fridge.

#paleoinspired #coconutsugar #glutenfree #dairyfree #snacks #cherries #Fuyu #persimmons #almondoil #saveur

Recipe adapted from Saveur Magazine here.

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, December 4, 2016

Middle Eastern Lamb w/ Cauliflower Hummus

Time travel to the Middle East with this spicy lamb and hummus dish.

I didn’t know if cauliflower could be substituted for garbanzo beans in the hummus, but it didn’t miss a beat.

If you’re looking for a break from traditional holiday fare, this quick and hearty dish is a most welcome interlude.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients & Directions:


Enjoy another post from David Liebovitz here and this easy recipe from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe.

Substitutions:

1. For the garbanzo beans: 2 cups of cauliflower florets boiled in water just until a fork goes in; drained. Also, use cauliflower water for the garbanzo bean water.

2. I used fresh tomatoes, and "Roasted Tomato Harissa Sauce" by LuLu.  

3. The dish was also delicious with ground dark meat turkey.

Serves 2 for dinner. Can also be served in lettuce cups, with roasted butternut squash, or used as a dip with gluten-free crackers.

#paleo #lamb #hummus #cauliflower #harissa #comfortfood #glutenfree #dinner #middleeasternfood #soframiz


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, November 27, 2016

Arugula, Pear & Walnut Salad w/ Honey Vinaigrette

Craving a lighter fare and some crisp, fresh greens after the Thanksgiving festivities?

Cool weather crops like arugula and spinach are at their peak now, as are pears and walnuts. Use this recipe as a starting point to mix and match your favorites in this satisfying salad of bitter, sweet, and savory ingredients.

My Paleo Marin Rating: 3.5 Persimmons

Ingredients and Directions


See Leite's Culinaria recipe here for ingredients and directions. 


#paleo #glutenfree #arugula #spinach #watercress #healthyeating #salad #sides #veggies #walnuts #medjool #dates 


*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, November 20, 2016

DIY Orange Cranberry & Honey Sauce

Do It Yourself, or... Delegate It Yourself!

If last minute preparations for Thanksgiving are starting to stress you out, here's a delicious solution for the cranberry sauce. 

Ten minutes tops to make. Vibrant taste. Beautiful color. 

Prepare a day ahead, cross it off your checklist, and then just wait for the compliments from your guests. Goes great with leftovers, too.

My Paleo Marin Rating 5 Persimmons

Ingredients:

1/2 cup honey
1/2 cup orange juice
1/2 cup water

2 tablespoons orange zest
1 12-ounce package fresh cranberries

Directions:

1. Over medium heat, dissolve the honey in the orange juice and water, about 1-2 minutes.

2. Add the orange zest and cranberries. Cook, uncovered, until most of the berries have burst and the sauce has thickened, about 10 minutes. Stir occasionally during the cooking process.

3. Taste for sweetness and zest. Cool before serving. 

Store in an airtight container in the fridge for up to 5 days. 

#paleo #cranberries #honey #Thanksgiving #glutenfree #dairyfree #lowsugar

Recipe adapted from the Texanerin.com website here.



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, November 13, 2016

Thanksgiving Desserts That Are Not Pie: Apple Almond Cake

David Liebovitz wrote about this cake: 

"It’s a rich almond-scented cake with loads of apple flavor, which I think is understandable to anyone." 

Take some time to go to the Farmers' Market, or talk to your green grocer about the very best apples to buy now. Enjoy the holiday aromas in your kitchen as the cake is baking. And offer this cake as a gluten free, low sugar, and dairy free (except for grass-fed butter) option on your Thanksgiving dessert table. 


My Paleo Marin: 4 Persimmons


Ingredients and Instructions:

See David Liebovitz's excellent post for "German Apple-Almond Cake" here.


Paleo substitutions in the recipe are: 1/2 cup Blonde coconut sugar; Cup4Cup Gluten Free Flour; grass-fed butter; and Arrowroot Starch (for cornstarch).


#paleo #apple #cake #glutenfree #almondpaste #dessert #davidliebovitz #Thanksgivingdessertsthatarenotpie*


(Partial) Title of this post from the New York Times' Cooking section on Facebook.


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, November 6, 2016

Potimarron Squash Soup w/ Saffron, Orange Zest and Caramelized Seeds

Serving soup over the holidays? Here's an elegant recipe to delight your guests.

Potimarron is a cross between a pumpkin and a butternut squash with chestnut undertones. It is sold in the US at this time of year as "Red Kuri" squash.

The recipe is adapted from a pumpkin soup online post by Yokam Ottolenghi. A woman in the 'Comment Section' wrote that she substituted Potimarron for pumpkin, and worried that her traditional French neighbors wouldn't be pleased.

"However," she wrote, "the soup was a massive success, and the crunchy but sweet seeds were superb and lifted the soup to another level!"

As an added bonus, prepare everything a day ahead, then reheat and assemble to serve!

My Paleo Marin Rating: 4 Persimmons


Ingredients & Directions:

Potimarron photo from Google Images
See recipe here for Yotam Ottolenghi's post "Pumpkin, Saffron & Orange Soup with Carmamelized Pumpkin Seeds."

Substitute Potimarron squash for the pumpkin, olive oil for sunflower oil for baking the seeds, and Kite Hill Artisan Almond Milk Yogurt (or other non-diary yogurt) for the crème fraîche. Bake the seeds for about 30 minutes rather than 12-15.

For a short video on how to peel the squash, see YouTube here

#paleo #glutenfree #dairyfree #soup #yotamottolenghi #Thanksgiving #potimarron #squash 

*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.

Monday, October 31, 2016

Trick or Treat Banana Sweet (Vegan)

Recently posted on Instagram:


      ON AVERAGE I SPEND 
                 ABOUT
       $80 A YEAR TO WATCH
      BANANAS TURN BROWN

If this sounds like your household, here's a suggestion for a 100% natural and delicious healthy treat, ideal for those Halloween Goblins under 5 years old. 

No ice cream maker required - except you!

My Paleo Marin: 2.5 Persimmons*

Directions and Ingredients: 

For "Guilt Free Banana Ice Cream" recipe, see the Vitacost website here. Substitute honey for agave syrup.

For the tempered chocolate topping, see My Paleo Marin here. Omit chocolate for vegan.

Chocolate covered sunflower seeds from Trader Joe's. Omit for vegan.

#paleo #vegan #raw #dessert #icecream #coconut #almondbutter


*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, October 30, 2016

(Almost) Paleo French Onion Soup

The wet and chilly weather of late led to nostalgia for a steamy bowl of French Onion Soup. 

The toppings would need some tweaking to make a healthier version for my diet. Luckily, a bit of field work and internet research led me to substitutions that might taste good and have the satisfying mouth feel of this soup.

First, thick slices of French baguette float on top to hold the cheese. Good news! Against The Grain now makes a gluten-free baguette available in the frozen section of many local markets. This product met all the criteria for taste, texture and mouth feel.


Next up, the grated cheese. The cheesemonger at Whole Foods said there is no good non-dairy substitute for gruyere
 cheese. He recommended Manchego Sheep Cheese. Sheep eat only grass (grass-fed butter is ok on the paleo diet), and is easier to digest than cow or goat cheese. Plus, it tastes great and has the mouth feel you'd expect in the soup. He was spot on.

Last but not least was non-alcoloic wine, an ingredient in the soup. An internet search led to the Ariel Winery. They make a Chardonnay wine, then remove the alcohol with a cold filtration process. It was available at the local BevMo store. Turns out, the soup base didn’t need the addition of the sweet wine - the onions provided enough sweetness on their own. 


But it was lovely to have a chilled glass of white “wine” to complement the soup. Mission accomplished. Bon appétit!


My Paleo Marin Rating:  3 Persimmons*


Ingredients:


2 tablespoons olive oil
3 large yellow onions, ends cut off, peeled, cut into 4ths, then chopped into 1/4" slices (4-5 cups)


4 cups of high-quality beef broth, either homemade or a good stock, such as Stock Options Classic Beef Stock

1 tablespoon fresh thyme leaves

1/2 teaspoon salt
Pepper to taste

1 loaf gluten free baguette

5 oz Manchego Sheep Cheese, grated

1 bottle Ariel Chardonnay, optional 


Directions:


1. Heat the oil in a medium sized pot over medium heat. Add the chopped onions and stir with a wooden spoon to coat with oil. Cook the onions over low heat for about 1 1/2 hours, stirring every 15 minutes. The onions are caramelized and fully flavorful when they have cooked down to about 1 cup and have turned brown (but are not burned).


2. While the soup is cooking, heat the oven to 350 degrees. Slice the baguette into 1/2" slices and toast for 10 - 15 minutes on a baking sheet. Remove when they have dried out and just start to brown around the edges.

3. When the onions have cooked down, add the broth and scrape up any brown bits from the bottom of the pan (deglazing). Add the thyme, salt and pepper and bring to a boil. Then simmer the soup over medium/low heat for 10 minutes.

4. Fill two large bowls with soup (or 4 ramekins). Add bread slices on top, and sprinkle the grated cheese on top. Put the bowls under the broiler for about 5 minutes, or until the cheese melts and the bread is browned.

Serve immediately.

*MPM Ingredient Rating:
Baguette:  3 Persimmons
Cheese: 5 Persimmons

Wine: 1 Persimmon

For non-dairy hard cheese options, see link here.

#French #onion #soup #glutenfree #againsthegrain #manchego #sheep #cheese #lunch #dinner #comfortfood

Recipe adapted from the Chris Kresser website here.



*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, October 23, 2016

King of Thailand Memorial Iced Tea w/ Whipped Coconut Cream

We arrived in Thailand in 2003 (not our first trip), and wondered why everyone was wearing yellow shirts? Turns out it was the beloved King Bhumibol Adulyadej's birthday. Although he was not in good health, long life wishes were everywhere.

If you haven't been to Thailand, it is a great "exotic" destination. It's almost worth going just to eat Mangosteens - Queen of the Fruits.

The King passed away this month after a 70-year rule. Transition may be difficult as the king passed over his popular, well-educated, level-headed daughter in order for his son to rule. There may be a rocky transition (the country is basically run by the military), so stay tuned.
"Magnificant Mangosteens" from FoodFacts Website

In the meantime, here is a recipe for Thai Iced Tea with whipped coconut cream. I was surprised how close these ingredients came to the "real deal.” Please enjoy as you raise a toast to the late King Adulyadej. Yellow shirt optional.

My Paleo Marin Rating: 2.4 Persimmons

Ingredients:

5 cups water

1/4 cup honey
8 Assam black tea bags (or 8 teaspoons loose tea)
1 whole star anise
2 brown cardamom pods
Yellow shirts show support for King -
photo from South China Post

2 cups Trader Joe's Coconut Cream

Optional: Mint for garnish

Instructions:

1. Bring water to boil in a medium pot. Stir in the honey, then put in tea, star anise, and cardamom pods. Cover and steep for 30 minutes.

2. Remove the spices and tea. Chill in the fridge until cooled off. 

When ready to serve:

3. Whip the coconut cream in a stand mixer on high speed for about 2 minutes, until stiff peaks form.

4. Fill the glasses with ice. Fill the each glass 3/4 full with chilled tea. Add 2-4 tablespoons of coconut milk and serve immediately.

Serves 4 - 6.

#paleo #dairyfree #glutenfree #Thai #coconut #tea

Recipe adapted from Against All Grain website here.


*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, October 16, 2016

Soggy Bottom Pumpkin Cardamom Coffee Cake

Not even Mary Berry will complain about this soggy bottom. That's the crumble filling inside warm pumpkin cake with flavors and aromas announcing that Fall has arrived.

No eggs; no stand mixer; no food processor - it's a winner in my book.


My Paleo Marin Rating: 4 Persimmons

Mary Berry 
Great British Baking Show

Ingredients:

For the cake:

Dry ingredients:

2 cups Cup4Cup gluten free flour
1 teaspoon baking soda
1/2 (slightly heaping) teaspoon baking powder
1/2 teaspoon salt
2 teaspoons MPM Spice* mix below:

*MPM Spice Mix:
3 tablespoons ground cinnamon
2 teaspoons ground cardamom
2 teaspoons ground nutmeg
1-1/2 teaspoons ground allspice

Wet Ingredients:

1-1/2 cups packed pumpkin purée
1/2 cup coconut sugar
1/4 cup grapeseed oil
1/4 cup maple syrup
1/4 cup almond milk
1 teaspoon vanilla

For the Crumble Filling:

1/3 cup Cup4Cup gluten free flour
2 tablespoons Muscavado sugar
1 tablespoon maple syrup
1/2 teaspoon cinnamon
4 tablespoons butter, cold

For the Glaze:

1/2 teaspoon cinnamon
2 tablespoons Califia almond milk, unsweetened
2/3 cup powdered sugar

Directions:

Preheat the oven to 350 degrees F. Thoroughly butter a bundt pan.

1. Combine ingredients for the MPM Spice Mix. Set aside.

2. For the Cake, whisk together the the dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, and 2 teaspoons of the spice mix. Save rest of spice mix.

3. In another medium bowl, whisk together the wet ingredients until well blended: pumpkin purée, coconut sugar, grape seed oil, maple syrup, almond milk, and vanilla.

4. Gently fold the dry ingredients into the wet ingredients. Mix until just combined. Batter will be very thick.

5. For the Crumble Filling, mix all ingredients in a small bowl, cutting in the butter with a fork. Combine with your hands to get it all combined if necessary.

6. Scoop half the cake batter into the greased bundt pan. Tear apart the crumble and distribute around the pan. Use a spatula to spread it evenly on top of the batter. Add the rest of the batter on top of the crumble. 

7. Bake the cake for 30 - 45 minutes or until a wooden skewer comes out clean. Remove to wire rack to cool for 10 minutes, then turn over onto rack with a cookie sheet underneath.

8. For the Glaze, whisk the ingredients together in a small bowl. Drip about 4 tablespoons of the glaze on top of the warm cake. Allow the cake to cool. 

9. Move the cooled cake to a serving plate. Drizzle as much of the glaze as you would like around the top and sides. Serve with Coconut Whipped Cream here, if you must. 

Serves 8.

#pumpkin #spice #cake #glutenfree #Thanksgiving 

Recipe adapted from Food52 website here.

This just in: Saturday Night Light and "Soggy Bottoms" here.

*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.