Orange & Black Celebration

Orange & Black ~ the colors of Halloween, the San Francisco Giants, and Fuyu persimmons ~ each being celebrated on this All Hallow's Eve here in the Bay Area.

My Paleo Marin will be featuring three upcoming Fuyu recipes: an Orange & Black Hot Appetizer; a Switch Hitter Salad; and ‘MadBum’ Persimmon Crisp.  

Until then, enjoy your Parades, Ghosts n’ Goblins, and Witches’ Brews.  Happy Halloween! and Go Giants!

#fuyu #persimmons #halloween #sfgiants    

Wicked Witches' Bone Broth Brew (Stock)

Oxtails, leg bones, chicken feet, oh my!  This nutritious bone stock* is the perfect brew to make ahead and freeze for a restorative hot drink when the weather turns cold, or as a rich beef broth for soups and stews.

Broth Brewing

Is canned beef broth the same?  No, the slow cooking of bone stock extracts essential minerals, calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It is also rich in glycine and proline, amino acids not found in significant amounts in muscle meat. Proline and glycine are important for a healthy gut and digestion, muscle repair and growth, a balanced nervous system, and strong immune system. Bone stock is also rich in chondroitin sulphates and glucosamine for skeletal health.

A word of caution:  this is a 24-hour commitment, but well worth the time.

Ingredients:

Olive oil to coat bottom of the baking pan

10-12 cups of water, or enough to cover the ingredients

3-4 pounds of oxtails, beef leg bones, chicken feet (about 1 pound each)
1 yellow onion, peeled and cut in half
1 carrot, peeled and cut in thirds
2 garlic cloves, smashed and peeled
2 tablespoons of Red Boat Fish Sauce
1 tablespoon of apple cider vinegar
Optional:  1 inch ginger, peeled; 1/4 pound shiitake mushrooms

Kosher or Celtic Salt to taste

Directions:

1.  Put bones (can be frozen) in the baking pan and roast at 375 degrees F. for about 30-40 minutes, until bones look cooked through.

2.  Fill a large stockpot with the water.  Add the bones, onion, carrot, garlic, fish sauce, and vinegar to the pot.  Stir and add water as needed to cover all the ingredients.

2.  Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for 24 hours, or until the bones are soft. Check occasionally and add more water if needed to keep the bones and vegetables submerged. 

3.  Strain the broth through a fine mesh sieve (or cheesecloth-lined colander) to filter out the bones, vegetables, and any remaining scum.  Season with salt to taste. 

4.  Divide the broth into glass jars.  The broth will keep several days in the refrigerator, or up to six months in the freezer. 

Makes about 12 cups of broth.

*recipe adapted from the nom nom paleo cookbook.

#paleo #bonebroth #beefstock #nomnompaleo 
#restorative #healthygut

Sea of Turtles

Macademia nuts, almond butter and honey transform traditional caramel and pecan chocolate turtles into a paleo-friendly, mouth-watering treat - delicious to dive into anytime. 

Ingredients:

1/2 cup creamy roasted almond butter

1/2 cup honey or agave nectar 

2 teaspoons vanilla extract

1/2 teaspoon Celtic sea salt

1 cup macademia nuts, halved

1 1/2 cups dark chocolate chunks

Directions:

1.  Combine the almond butter and honey in a medium saucepan over low heat.

2.  Stir in the vanilla and salt.  Add the macademia nuts and cover them with the mixture.  Cool this for a few minutes.

3.  Line a tray or dish (one or two that fit in the freezer) with parchment paper.
Drop a tablespoon of the almond butter/honey/nut mixture onto the parchment paper. Put this in the freezer for about 10 minutes to “set."

4.  Bring 2” of water to boil in a pot.  Place another pot on top and melt the chocolate.  Let it cool down.

5.  When the nut clusters are set, drop the melted chocolate on top with a spoon and spread with a knife to coat.  Put the candies back in the freezer for about another 10 minutes.


6.  Cut parchment paper to line the bottom of each freezer container.  Cut extra pieces of parchment paper to line each layer of candies.

7.  When the chocolates have hardened, carefully lift each piece from the parchment paper and use a knife to scoop chocolate and cover the bottom. Place the candies on the parchment paper in the freezer containers and freeze for 10 minutes, or until served. 


These need to be eaten quickly when defrosted, but that shouldn’t be any problem...



*recipe adapted from www.elanaspantry.com

#paleo #chocolate #dessert #glutenfree #dairyfree #chocolateturtles

The Joke is On Me

I realized late last night that I was mentally a week ahead for posting the "Wicked Witches Bone Broth Brew."  So instead, a cartoon today that pretty much summarizes my daughter’s life now as we approach the three-month anniversary of My Palo Marin:

#paleo #richtennant #foodcartoon

Little Chocolate Cake

Audrey Hepburn’s Little Black Dress is cited as one of the most iconic items of clothing in the history of the twentieth century.*  It instantly became the “go to” dress for women everywhere. 

This “Buckwheat and Almond Chocolate Cake” by Beatrice Peltre in La Tartine Gourmande - Gluten Free Recipes for an Inspired Life, is her “go to” recipe when her family wants a Little Chocolate Cake.  

Note: This tends to be a dry chocolate cake, perfect with coffee or tea. For a denser chocolate experience, try the Chocolate Soufflé Cake.

Ingredients:

9-inch round cake mold

7 tablespoons unsalted butter, plus more for the mold
3 1/2 oz. bittersweet dark chocolate (70% cocoa), or chocolate of choice

4 large eggs, room temperature
1/2 cup coconut sugar, or pure cane sugar
Pinch of fine sea salt

1 teaspoon vanilla extract
1/4 cup buckwheat flour
1/4 cup almond meal

Confectioner’s Sugar for dusting the finished cake

Directions:

1. Preheat the oven to 350 degrees.  Cut a round piece of parchment paper to cover the bottom and sides of the cake mold.  Butter the mold and line it with the parchment paper; set aside.

2.  Grind the slivered almonds in a food processor to make the almond meal.

3.  In a medium-sized pot, bring 2” of water to a boil and then reduce it to simmering.  Put a smaller pot on top (not touching the water), and melt the butter and chocolate together.  Set aside to cool.

4.  In the bowl of a stand mixer, beat the eggs with the sugar and sea salt until light in color and doubled in size. Gently fold in the vanilla and melted chocolate mixture with a flexible spatula.  

5.  Sprinkle the buckwheat flour and almond meal on top and carefully fold until everything is mixed.

6.  Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a knife in the center comes out clean.

7.  When the cake is done, cool the cake pan on a rack for 5 minutes.  Then turn the pan upside down on a plate.  Remove the parchment paper and turn the cake right side up on a serving plate. 

8.  Lightly sprinkle the top with powdered sugar and serve.

Optional:  Coconut Whipped Cream topping, see previous post “Himalayan Mousse.”

*quote from Wikipedia, “Black Givenchy dress of Audrey Hepburn.”

#chocolate #cake #dessert #glutenfree #dairyfree #latartinegourmande

Three New Cookbooks, Three Home Cooks - Part 2

“Miss E, I had some of the muffins that Mason made for you. On a scale of 1-10, they were a #10!” So said an enthusiastic Third-Grader at the school where I work.  Mason’s mom, Julie, had made the gluten-free “Apple Spice Muffins” recipe from the new Zenbelly Cookbook, An Epicurean’s Guide to Paleo Cuisine by Simone Miller, and Mason shared them with his friend.
  

Photograph downloaded from www.zenbelly.com

To quote from the author’s website: “Simone is a chef on a mission: To prove that gluten-free and paleo cuisine can be just as gourmet, refined, and artfully presented as what you’d find in a fine bistro.” 

In addition to her recipes, Ms. Miller includes a list of recommended ingredients (many by product name), basic instructions on how to “cook like a pro,” and - a feature that I like - a photograph of all the ingredients used in each recipe.

Mason’s Apple Spice Muffins

Ingredients:

Muffin tin with parchment muffin liners

Dry Ingredients:

1 cup almond flour
1/2 cup arrowroot powder
2 tablespoons coconut flour
1/4 cup plus 1 tablespoon coconut sugar, divided
2 teaspoons ground cinnamon, divided
1/4 teaspoon freshly ground nutmeg 
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 teaspoon baking soda
1/4 teaspoon finely ground sea salt

Wet Ingredients:

3 eggs
1/4 cup softened unsalted butter
1 teaspoon vanilla extract

2 medium Granny Smith Apples

Directions:

1.  Preheat oven to 350 degrees.  Line a 12-cup muffin tin with parchment liners.

2.  In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, 1/4 cup of the coconut sugar, 1 teaspoon cinnamon, nutmeg, cloves, cardamom, baking soda, and salt.

3.  In a medium bowl, beat together the eggs, shortening and vanilla.

4.  Peel and core the apples.  Chop one apple into a small dice and grate the other apple.

5.  Pour the wet ingredients into the dry ingredients and stir to combine.  Mix in the grated apple and the diced apple.

6.  Divide the batter among the the muffin cups, filling them two-thirds full.

7.  In a small bowl, combine the remaining tablespoon of coconut sugar and the remaining teaspoon of cinnamon.  Sprinkle this mixture over the top of each muffin.

Pyper, photograph by Julie

8.  Bake for 25 minutes, or until a toothpick in the center comes out clean.  Allow the muffins to cool on a wire rack before removing them from the pan.

Summary:

While Julie said it was a bit challenging to find all of the ingredients, she has enough left over to make the muffins again. The kids mentioned how wonderful the house smelled as the muffins were baking - and they were so popular, I will have to wait until next time to taste that #10!

Photograph by Julie

#paleo #glutenfree #muffins #kidscooking #applespices #zenbelly #foodie

Apple Crisp Reincarnated

Sometimes giving up things we love to eat can lead to big surprises.  In a good way.  This gluten-free, dairy-free, honey-sweetened Apple Crisp* is an absolutely delicious dessert for the fall season.

Ingredients

1/2 stick of butter to grease 8 ramekins

Apple Filling:

6 Granny Smith Apples
Juice from 1 lemon
3 1/2 tablespoons arrowroot starch
1/4 teaspoon nutmeg, freshly ground
1 1/2 teaspoon cinnamon
1/2 cup honey

8 tablespoons (1 stick) butter
8 teaspoons honey 

Topping:

2 cups almond flour
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons butter, cold
2 1/2 tablespoons honey
1/4 teaspoon vanilla extract

Directions:

Instructions for the apple mixture:

1. Preheat oven to 350 degrees. Grease 8 ramekins with butter, and place them on a baking sheet; set aside.

2. Peel and core the apples, and cut them into a medium dice. Place diced apples in a large mixing bowl and toss with the lemon juice.

3. Sprinkle the arrowroot starch, nutmeg, and cinnamon over the apples and toss well to coat. Add the ½ cup honey to the apples and toss.

4. Scoop the apple mixture into the ramekins, packing the apples down. Place 1 tablespoon of butter on top of each apple mixture, and then drizzle a teaspoon of honey over that.

5. Bake in a preheated oven for 32 minutes.

Instructions for the topping:

While the apples are baking, prepare the topping:

1. Place the almond flour, salt, and cinnamon in a mixing bowl and stir to combine. Cut the cold butter into very small cubes and add it to the almond flour. 

2. Combine it with your fingers until the mixture is crumbly. Drizzle 2 ½ tablespoons of honey over the mixture and work it in until large clumps form. 

3. When the apples have baked, remove them from the oven and divide the almond mixture evenly over the tops of each ramekin.

4. Place the dishes back in the oven on the baking sheet on the top rack and bake for an additional 12-15 minutes, or until the topping starts to turn lightly brown and the filling is bubbling.

5.  Serve plain or with Coconut Whipped Cream (recipe in previous post, “Himalayan Mousse.” 

*recipe adapted from www.mynaturalfamily.com.

#paleo #glutenfree #dairyfree #applecrisp #dessert #foodie #foodphotography

Three New Cookbooks, Three Home Cooks - Part 1

There is a new genre of cookbooks in which the author is the chef, the writer, and the photographer.  My Paleo Marin will be reviewing three (mostly) gluten-free cookbooks, and highlighting three home cooks who each chose a recipe to try from one of the books.

Photograph downloaded from Amazon

The first cookbook is Vibrant Food, Celebrating the Ingredients, Recipes, and Colors of Each Season, by Kimberley Hasselbrink. Beautiful photography highlights the colors of the seasons through the soft colors of spring, the bold colors of summer, the rich colors of fall, and the deep colors of winter. See www.theyearinfood.com for Ms. Hasselbrink’s award-winning blog.

Photograph by Wendy’s husband

The first home cook is Wendy, who “volunteered” to chose a recipe from Vibrant Food when she asked, “What should I make for dinner tonight?”  Wendy chose a recipe for Thai Chopped Salad with Tofu that she said tasted really good - and she’s already made it again!

Ingredients:

1 (16 oz) package extra-firm tofu, drained (contains soy)

Marinade:

1/4 cup coconut aminos, or low-sodium tamari (contains soy)
2 tablespoons brown rice vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons roasted red chili paste
2 teaspoons natural cane sugar

1 tablespoon extra-virgin olive oil for frying tofu

Lime Dressing:

Juice of 2 limes, plus zest of 1 lime
3 tablespoons Red Boat fish sauce
3 tablespoons coconut palm sugar, or brown sugar
1/4 teaspoon red pepper flakes

Salad:

2 cups small okra, blanched and sliced into 1/2-inch rounds, or snow peas
2 cups sliced green beans
2 cups halved cherry tomatoes
2 cups cubed cucumber
1/4 cup fresh mint leave
1/4 cup fresh basil leaves
Chopped red pepper (optional)

Garnish:

2 heads Little Gem or butter lettuce, rinsed and torn
Cilantro leaves
1 small Thai red chili, seeded and thinly sliced

Photograph by Wendy

                                       
                                                                                                   
Directions:

1.  Put the tofu between two plates with a weight on top for 30 minutes to allow the tofu to drain.

2.  Whisk together the ingredients for the marinade.  Dry the tofu with paper towels and cut into 1” cubes.  Put the tofu in a bowl and cover with the marinade.  Cover, chill and marinate for at least one hour, or overnight.

3.  When the tofu is ready, heat the oil in a frying pan.  When the oil is hot, add the tofu pieces. Cook for 10 - 15 minutes on medium heat, turning every 3 minutes or so, until they are deeply browned.  Set aside.

4.  Whisk together the ingredients for the dressing.

5.  Put the chopped vegetables in a bowl.  Add about 2/3 of the dressing to coat the salad and toss.

6.  Put the salad in a bowl lined with the lettuce leaves.  Top the salad with the tofu, cilantro leaves and red chili.

Serves 4.

#thaifood #lowcarb #tofu #salad #vibrantfood

Paleo Chocolate Truffles

"Nothin’ says lovin’" like a gift of homemade chocolate truffles.  Adapted from a recipe* on The Foodie Teen website, these candies were a delicious birthday treat for a dear friend.

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 slivered almonds (chunky pieces - not flat), coarsely chopped (or f1 cup blanched hazelnuts 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.  Melt the chocolate bars in a small pan that has been placed over a pan with 2” of boiling water in it.  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).

7.  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.

*recipe adapted from www.teenfoodie.com

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

Hint-of-Curry Cole Slaw

A bit of curry powder elevates this cole slaw to a new dimension.  That inspiration came from perusing the Joy of Cooking, published circa 1939, in search of my mother’s cole slaw recipe.  While I haven’t been able to recreate hers exactly, this Indian twist on a classic American dish is now a favorite with my family.

Ingredients:

1 medium head of savoy cabbage, or cabbage(s) of choice, chopped

Dressing:

2/3 cup mayonnaise
1 tablespoon Mirin Sweet Cooking Rice Wine
1/2 teaspoon fine sea salt
1/8 teaspoon freshly-ground pepper
1/2 teaspoon curry powder
1 shallot, chopped
1 garlic clove, finely chopped
Juice of 1 lemon, or lime

Garnishes:

Your choice:  toasted sesame seeds, almond slivers, etc.

Directions:

1.  Put the chopped cabbage in a large bowl.

2.  In another bowl, make the dressing by mixing the mayonnaise, Mirin, salt, pepper, curry powder, shallot, garlic, and the fresh lemon or lime juice.

3.  Add the dressing to coat the slaw.  Toss well.  Taste for seasonings.

4.  Add your choice of almonds, sesame seeds, etc. and toss.

Makes 6 side dishes.

#paleo #healthylifestyle #paleolife #realfood #crossfit #healthyliving #wholefoods #foodblogger, #lowcarb #glutenfree #healthyfood #healthyrecipes #paleofood #paleodiet #cleaneating #nomnomnom #nutrition #nutritionable #lchf #eatclean #cleaneats #foodie #foodphotography #coleslaw #curry