Sunday, June 25, 2017

Aloha! Ahi Tuna Poke Salad - Part 1

When my local Mill Valley Market posted a Facebook photo of ahi tuna steaks that had just arrived, I bought a half pound, and picked a recipe online from a trusted source,The Kitchn, to give traditional Hawaiian poke a try. It was one of those times when the universe reminded me that stepping out of my comfort zone can sometimes bring unexpected rewards!

I really liked the recipe posted below, and there are many variations on poke, but I guarantee that any of them will taste better than what you may have had in a supermarket deli case - even in Hawaii. Look for ingredients that appeal to you, and buy very fresh fish - you might ask your fishmonger if she or he would eat it raw. Just make sure the fish looks pink, is sashimi grade, feels firm to the touch, and smells fresh (not fishy).



[This is Part 1 of two posts on ahi tuna poke. Part 2 will cover information and recipes from the Sunset Test Kitchen's class on poke held in Sonoma yesterday by Chef Metcalfe of the Shiso Modern Asian Kitchen Restaurant.]

My Paleo Marin: 5 Persimmons

The Kitchn's "Best Ahi Poke" Recipe (adapted for Paleo):


Ingredients:


1/2 -3/4 pound ahi (yellowfin tuna) steaks

Coconut Aminos:
 Aged coconut sap and sea salt;
Low salt, gluten free and vegan;
Substitute for soy sauce
1 scallion, cut on the bias
1-2 cloves garlic, minced
1 firm avocado, cut into bite-sized pieces
2 Tablespoons macadamia nuts, chopped and toasted
2 Teaspoons black sesame seeds
3 Tablespoons coconut aminos
2 Tablespoons sesame oil
1/4 Teaspoon coarse salt, Himalayan, Hawaiian, or Kosher (to taste)
1/4 Teaspoon red pepper flakes (personal preference)

Garnish: Arugula, frisee, etc.


As you like it toppings: Edamame, Cucumber, Daikon, Seaweed, Pickled Radish, Masago (roe), shiso (julienned), 
Furikaka (homemade w/ coconut aminos), wasabi, minced ginger


Directions:


1. If possible, select tuna pieces with a minimum of white streaks (connective tissue) as they can be too chewy (or remove them with a sharp knife). Cut the steaks into 3/4" - 1" pieces, and place the chunks into a large bowl.


2. Lightly toast the macadamia pieces in a frying pan over low heat (about 2-3 minutes), or until they turn light brown.


3. Add the onion, scallion, garlic, avocado, nuts, coconut aminos, sesame oil, salt and pepper flakes in the bowl. Stir well to combine.


4. The recipe recommends putting in the mixture in the fridge for at least 2 hours. Another recipe said to let it sit about 2 minutes and then serve. I put it in the fridge, but found it tasted much better after it sat out for about half an hour. 


5. Add garnish when ready to eat.


Makes 4 side servings.



#paleo #ahi #tuna #poke #sesame #summer #salad #macadamia #Hawaiian #fish #sashimi #japanese #asian #glutenfree #dairyfree, #pickling, #shiso, #edamame, #wasabi, #seaweed, #seafood 


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, June 18, 2017

Beat-the-Heat Thai Noodle Salad w/ Toasted Sesame Oil Dressing


This cold crunchy Thai Noodle Salad is perfect for your next summer potluck. The recipe makes a huge bowlful of healthy salad that is both vegan and gluten free.

The recipe is adapted from the sassy New York Times bestselling Thug Kitchen (eat like you give a f**k Cookbook - an irreverent take on cooking from two Millennials in Los Angeles. The authors proudly boast that they have “the only website dedicated to verbally abusing you into a healthier diet.”

Easy and delicious, serve this salad anytime - with or without the profanity.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

Toasted Sesame Dressing:

1/2 cup seasoned rice vinegar 
1 Tablespoon fresh lime juice
2 Teaspoons coconut aminos
2 Tablespoons toasted sesame oil
3 Tablespoons olive oil
1 clove of garlic, minced
Salt & pepper to taste

Noodle Salad:

1 package Annie Chun’s Pad Thai Rice Noodles (8 oz.)

1 medium head of iceberg lettuce, chopped into bite sized pieces
1 large head of Romaine lettuce, crisp parts chopped into bite-sized pieces 
2 medium carrots, cut into matchsticks (or julienne - video here)
1 English cucumber, cut into matchsticks (or julienne - video here)
1 cup chopped fresh mint leaves
1 cup chopped cilantro leaves
1 cup chopped basil leaves (cut in a chiffonade style here)
1 cup chopped green onions (white and green parts)

1 cup slivered almonds, lightly toasted
Lime wedges

Directions:

Toasted Sesame Dressing:

1. Add all ingredients together in a mason jar. Twist lid on tightly. Shake vigorously, and set aside.

Noodle Salad:

1. Put 4 quarts of water in a large pot and bring to a boil. Add the rice noodles, and turn heat to medium. Use tongs to separate noodles, and stir for about 4 minutes until the noodles are cooked through. Drain the noodles in a colander and set aside to cool.

2. Lightly toast the slivered almonds over low heat in a frying pan until they begin to turn brown, about 3-4 minutes. Stir constantly. Set aside to cool. 

3. Chop, chop, chop all the veggies. 

4. To serve on a platter, place the lettuce around the plate, put the noodles in the middle, and add the rest of the vegetables around the sides. 

5. When ready to eat, pour the dressing on the salad and taste test for salt and pepper. Sprinkle the toasted almonds on top. Self-serve using tongs.

Optional: Toss all ingredients in a large bowl, and check for seasonings. Serve with tongs on individual plates, and then sprinkle almonds on top.

Store extra in fridge for about 2 days.

#paleoinspired #Thai #Thaifood #salad #noodles #ricenoodles #sesame #almonds #vegan #vegetarian #glutenfree #ricevinegar #healthyeats #cleaneating #recipes #maindish #potluck

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, June 11, 2017

Lemon Curd with Summer Berries

I first saw a photo of this beautiful dessert in the May issue of Bon Appétit. While always happy to find an excuse to make lemon curd, I had no idea what the red berries were.

Turns out they are lingonberries, previously seen by me only in tinted-glass jars of Ikea jam. I mail ordered the frozen berries from Oregon, and shared half of the 3-pound minimum with a friend who made a lingonberry spread that was also good as a topping.

Fresh and colorful, the lingonberries add a tart balance to the sweetness of the curd. However, the dessert is just as good - and much more economical - with any combination of fresh blackberries, strawberries, and blueberries. 

My Paleo Marin Rating: 4 Persimmons

Ingredients:

2 Tablespoons freshly grated lemon zest
1 cup fresh lemon juice
2/3 cup cane sugar
6 large eggs
Pinch of kosher salt

1 stick of butter (8 Tablespoons), chilled and cut into pieces

2 cups fresh mixed berries

Directions:

1. In a large pot, add the lemon zest, lemon juice, and 1/4 cup of the sugar. Combine over medium heat, stirring constantly until the sugar is dissolved. Remove from heat to cool to a temperature still warm but not hot enough to curdle the eggs in Step 2.

2.  In a large bowl, add the cracked eggs, salt and the remainder of the sugar. Whisk constantly for about 1 minute until the eggs are light and frothy. Gradually add in about 1/4 of the warm lemon juice mixture to the eggs, and whisk constantly until combined. 

3. Gradually whisk the remaining egg mixture into the pot with the lemon mixture, and cook over low to medium heat, stirring constantly, until the curd thickens enough to see the lines of the whisk, about 1 - 2 minutes.

4. Pour the curd into a blender. At medium speed, add butter pieces one at a time. When all the butter is absorbed, transfer to a nonreactive bowl, cover the top of the curd with plastic wrap and press to the top so a film doesn't form. Allow curd to cool for at least 2 hours, or overnight. Curd can be stored for up to 2 days.

5. To serve, add the curd to plates and top with washed fresh berries. 

Optional: Berries can be mixed with an additional 1/4 cup sugar for a half hour prior to serving, if desired.

Serves 6.

#paleo #lemon #curd #lingonberries, #berries, #blackberries, #strawberries, #dessert, #fruit, #recipes #ikea


Recipe adapted from Bon Appétit 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, June 4, 2017

English Peas, Macadamia Nuts & White Chocolate Salad

"This is one of the greatest dishes of all times....People went crazy for it," claims Chef Jeremy Fox of the former Ubuntu Restaurant in Napa. David Chang writes, "Fox...makes the best tasting vegetables on the planet." So, of course, I had to give this recipe a try.

For anyone who was lucky enough to eat at Ubuntu before it closed, you'll appreciate the complexity and unique combination of flavors in this salad. For others, it might be a bit of a mystery as to why it was so complicated and took so long to make.

There's no doubt the salad will be a conversation piece. Just allow several hours to make it, or bring in a sous chef to help.

My Paleo Marin Rating:  2.5 Persimmons

Ingredients:

Pea Shell Stock:

1 pound fresh pea pod shells (about 2 pounds of whole pods)
1 garlic clove, smashed with germ removed
1 shallot, sliced
Image from Amazon.com
On Vegetables link here
2 springs fresh spearmint

English Pea Salad:

2 pounds fresh peas, shucked (about 4 1/2 pounds of peas in pods)
2 Tablespoons extra-virgin olive oil
3 Teaspoons fresh lemon juice
3/4 cup Pea Shell Stock (chilled)
1 Tablespoon Champagne Vinegar
3 Tablespoons white chocolate, finely chopped
3 Tablespoons macadamia nuts, chopped and toasted

Fresh pea tendrils or edible flowers to garnish
Kosher salt, to taste
Olive oil in a squeeze bottle for topping and to decorate plates

Directions:

Pea Shell Stock:

1. Wrap the ingredients in a large piece of cheesecloth, gather the corners together and tie with twine.

2. Lower the sachet into 1 quart of water in a pot set over low heat. Keep the bubble very low just to steep the ingredients.

3. After 2 hours, life the sachet from the stock and allow the stock to drain out into the pan. Discard the sachet.

4. When the stock has cooled, transfer the stock to an airtight container with a lid. Refrigerate for up to 2 days, or freeze the extra for up to 2 months.

English Pea Salad:

1. To cook the peas: Bring a pot of water to boil over medium-high heat. Add salt to make a salty brine. Prepare an ice bath in a large bowl. Add the shucked peas to the boiling water and blanch until they become tender, about 1-2 minutes. Drain immediately and put in ice bath. When completely cook, place them on towels to dry off.

2. Gently squeeze the prepared peas to divide in half, discard the skins, and place in bowl. Season the peas with the olive oil, lemon juice and salt to taste.

3. In a separate bowl, combine the pea shell stock with the vinegar and season with salt to taste.

4. To compose the salad in 6 individual bowls:  Divide the peas evenly, and sprinkle with the chopped chocolate and toasted nuts. Garnish with mint leaves and flowers. When ready to serve, pour the seasoned Pea Shell Stock over the peas, and dot the surface with olive oil dots from a squeeze bottle.

Serves 6.

#paleo #englishpeas #ubuntu #jeremyfox #californiacuisine #macademianuts #glutenfree #dairyfree #vegan #vegetables #salad #whitechocolate #peasalad #edibleflowers #nasturciums

Recipe adapted from the KCRW website 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 therms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, May 28, 2017

Fiery Honey Lime Shrimp

You control the heat in these honey lime shrimp that caught the evening light as if they were posing for a 16th C Dutch painting.
They were a welcome sight to two starving young adults who landed in my kitchen after an 18-mile hike on Mt. Tam. Luckily, I had paid the extra $2.00/pound for peeled and deveined shrimp from Whole Foods, so was able to get this appetizer ready in just about 20 minutes.

It got good reviews from the hungry trekkers, and I was reminded how quickly a shrimp dish can be prepared. Perfect hot from the frying pan, they're also good as leftovers after a night in the fridge.

My Paleo Marin Rating: 3.8 Persimmons

      Abraham van Beijeren 16C Dutch Painter

image from Google Search

Ingredients:


1 tablespoon olive oil

1 tablespoon grass-fed butter
2-4 garlic cloves, peeled and minced
1 pound large shrimp, peeled and deveined

4 tablespoons honey

2 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper, or personal preference

Limes and cilantro for garnish






Directions:


1. Heat a cast iron frying pan, and add the olive oil and butter. When heated, add the minced garlic, stir and watch carefully until slightly cooked down. Add shrimp to cover the bottom of the pan (may have to cook in two batches), and cook on one side for about 1 minute; turn the shrimp over and cook for another minute on the other side. Just when the shrimp start to turn pink, set aside in a bowl. 

2. Add the honey, lime juice and cayenne pepper to the frying pan. Turn up the heat to medium high, and stirring constantly, cook until the sauce thickens, about 4 minutes. 


3. Return the shrimp to the pan and stir to coat with the sauce and finish cooking.


4. Pour everything into a bowl or dish for serving. Garnish with cilantro and cut limes. 


Serve hot immediately, or refrigerate to eat cold at a later time.


#paleo #shrimp #cayenne #garlic #summer #easycooking #healthyeats


Recipe adapted from Rasa Malaysia website 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, May 21, 2017

3-Ingredient Mango Tango Coconut Ice Cream (Vegan)

How (naturally) sweet it is!

Choose carefully, and this light refreshing dessert can be made with just three ingredients - and more good news - in a regular blender.

Look for:
Ripe Ataulfo mangoes
Tangy juicy limes
Thai Kitchen Organic Coconut Milk 

Even better with cut strawberries, peaches, kiwis, or fresh berries, serve this beautiful, healthy mango ice cream any time you're feeling tropical ~ 

My Paleo Marin Rating: 4 Persimmons

Ingredients:

3-4 Ataulfo mangoes, peeled and cut in chunks (about 4 cups total)
Juice of 1 lime
1-14 oz. can Thai Kitchen Organic Coconut Milk (full fat)

Optional: 1/2 cup honey or maple syrup; 1 tsp. vanilla; pinch of salt.

Directions:

Ataulfo Mangoes
Photo from Google Images
1. Cut the mangoes as shown in the video here. Spread out the chunks on a parchment-lined sheet or plates, and put in the freezer for 4 hours, or overnight.

2. Place the frozen mangoes, lime juice, and coconut milk in a blender. Mix until everything turns into a creamy liquid. Leave some mango bits if possible.

3. Taste for personal preference: add honey or maple syrup, vanilla, or pinch of salt as desired.

Contains guar gum that
prevents ice crystal buildup.
Photo from website
4. Return to freezer for about 3 hours. Thaw out for about 20 minutes before serving.

Serve with cut fruit. Enjoy!

#paleo #vegan #dairyfree #sorbet #icecream #mangoes #whips #dessert #coconutmilk #tropical #Thai #kids #healthyeats

Recipe adapted from the ifoodreal website 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, May 14, 2017

Cantaloupe, Cucumber & English Pea Salad

"Savory fruit salads are officially a thing. (And,  for the record,  cucumber is a fruit.)”*

Elevate traditional Peas and Cheese with this light and refreshing non-dairy cantaloupe and cucumber salad. Fresh English peas, one of the first harbingers of summer, are just coming into season. And cardamom, coriander and medium spicy peppers balance out the sweetness of the melon to create a new flavor palette in this dish ready in about 30 minutes!

Find the Bon Appétit* recipe here. I added blanched fresh English peas, substituted lemon zest for sumac, and used cherry and Serano chilies.

My Paleo Marin Rating: 3 Persimmons

#paleo #salad #raw #vegan #glutenfree #dairyfree #melons #englishpeas #bonappetit

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, May 7, 2017

West African Safari Stew (Paleo) (Whole 30)

Take a Walk on the Wild Side with this traditional blend of West African flavors in a dish known as Maafe.

I was pleasantly surprised with this "tweak" on my usual chicken recipes. It's not a PB&J sandwich, but my guess is that kids of all ages will find the nut butter very appealing.

The sauce typically starts with ground peanuts cooked with the “Holy Trinity” of West African ingredients: tomatoes, onions, and chilies. A protein of mutton, beef, chicken or fish is added when available.

In the rainforest areas, from Sierra Leone to Ghana, it would be served with sweet potatoes. Where West Africa meets the Sahara Desert in Mali or Niger, couscous. And along the coastal areas, such as Senegal or Sierra Leone, rice.

Substitute almond butter for peanut butter in the "Well Fed" blog's recipe here for a protein-packed, anti-inflammatory dish. Serve with lettuce leaves, cauliflower rice (link here), or sweet potatoes for Paleo and Whole 30.

My Paleo Marin Rating: 4 Persimmons

#paleo #whole30 #glutenfree #chicken #stew #beef #fish #dairyfree #WestAfrica #Africa #almondbutter #maindish #recipes #Senegal #Maafe #Sahara #Mali #Niger #cauliflower #maincourse #dinner #supper #sunflowerseeds #healthyeats #cleaneating


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, April 30, 2017

Easy, Elegant, Earthy Asparagus Salad w/ Ginger Sesame Dressing (Raw)

I must have read somewhere about Italians collecting wild spring asparagus along country roadsides because after one taste of this salad I was virtually transported to an outdoor patio in Tuscany.

Shaved raw asparagus tastes nothing like the cooked vegetable. Full of crunch and healthy goodness, it's similar to sliced cucumber. Even if you think you don't care for asparagus - or better yet, if you love it - this dish is the one to try.

Easy. Elegant. Earthy. From the New York Times Food Section, please find the recipe link here.

My Paleo Marin Rating: 5 Persimmons

#paleo #raw #vegan #dairyfree #asparagus #salad #ginger #sesame #mint #cilantro #Italian #healthyeats #organic #natural #easy #recipes #elegant #earthy #weddings #potlucks

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, 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.

SaveSaveSaveSave

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.