[gmc_recipe 3264]
This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.
February 2, 2013
February 1, 2013
Cauliflower Rice
Try this fun and easy recipe for cauliflower rice if you’re looking for a grain/starch substitute or even if you’re trying to get more vegetables into your diet.
This recipe is suitable for those following the GAPS/SCD diet, Paleo diet and Body Ecology Diet.
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 1 large cauliflower head
- 2-3 tablespoons ghee or coconut oil
- 1 small yellow onion (diced)
- sea salt (to taste)
- freshly ground black pepper (to taste)
Directions
In a food processor, pulse the raw cauliflower until it resembles grains of rice.
In a large saute’ pan, heat the ghee or coconut oil. Add the onion and saute’ until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened.
For variations, add some of your favorite fresh herbs or spices.
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February 1, 2013
Paleo Satay Sauce
Serve this tasty Paleo satay sauce with Thai Beef Satay; it’s made from almonds instead of peanuts. It’s also a great dip for raw vegetables.
Serves: 15
Prep time: 5 minutes
Cook time: 35 minutes
Source: Primal Cuisine: Cooking for the Paleo Diet
Ingredients
- 1/4 cup Mae Ploy Thai red curry paste (contains shrimp paste)
- 2 tablespoons Mongolian fire oil
- 1 tablespoon ground cayenne
- 1 tablespoon paprika (for color)
- 3/4 teaspoons ground cinnamon (I prefer Ceylon cinnamon)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/4 cup coconut aminos (or to taste)
- 5 cups homemade coconut milk
- 2/3 cups organic vegetable broth
- 2 tablespoons creamy almond butter
Directions
In a large saucepan, combine the curry paste, Mongolian fire oil, cayenne, paprika, cinnamon, cumin, cloves, coconut aminos and 1-3/4 cups of coconut milk. Bring the ingredients to a boil over medium heat and cook, stirring occasionally, for 5 minutes, until all the ingredients are well blended.
Add the vegetable broth and the remaining 3-1/2 cups of coconut milk, 1 cup at a time, whisking with each addition. Continue cooking the sauce, while boiling gently until it is reduced, about 25-30 minutes. Stir the sauce occasionally to prevent burning, adding more broth or water if necessary. At the end of the cooking time oil will appear on top of the sauce. Just before removing from the heat, whisk the almond butter into the sauce until well blended.
To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.
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January 31, 2013
Thai Beef Satay
Serve this Thai beef satay as an appetizer at a barbecue or other casual party. You can even serve them for dinner. Be sure to serve them with Thai Spicy Almond Sauce.
Serves: 4
Prep time: 4 hours, 15 minutes
Cook time: 2 minutes
Source: Primal Cuisine: Cooking for the Paleo Diet
Ingredients
- 1-1/2lb grass-fed beef flank steak
- 2-1/2 cups homemade coconut milk
- 1 teaspoon coconut aminos
- 1 teaspoon yellow curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon microplaned ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon coconut oil, melted
Directions
Soak 15 long bamboo skewers in water for an hour.
In a bowl, mix 1-3/4 cup coconut milk, coconut aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9×13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.
Mix together 3/4 cup coconut milk, coconut oil and garlic in a bowl. Set aside.
To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don’t burn while grilling.
Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.
While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Paleo Satay Sauce.
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January 28, 2013
Paleo Coconut Custards
These SCD/GAPS-legal creamy Paleo coconut custards taste a lot like a coconut creme brulee’ without using dairy and are very easy to make.
Serves: 6
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
- 5 large pasture-raised eggs
- 3 tablespoons raw, local honey
- 1 cup homemade coconut milk
- 1 teaspoon ground vanilla bean powder
- 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
Directions
Preheat oven to 325F. Place a rack in the center of the oven.
Blend eggs, honey and coconut milk in a blender.
Add cinnamon and vanilla and blend just to combine.
Pour mixture into individual ramekins.
Place ramekins in a large, tall pan (like a 13″ x 9″ roasting pan) filled with hot water halfway up the sides of the ramekins.
Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.
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January 27, 2013
Coconut Scrambled Eggs
The use of coconut cream gives these coconut scrambled eggs a rich, sweet, custardy taste. They’re so easy to make, yet so delicious!
Ingredients
- 2 tablespoons creamed coconut (I use the Let’s Do… Organic brand; comes in a box)
- 1/4 cup filtered water
- 6 large pasture-raised eggs
- 2 teaspoons coconut oil
- sea salt (to taste)
- black pepper (to taste)
Directions
Chop off 2 tablespoons of creamed coconut from the block of creamed coconut. Put in saucepan with 1/4 c. filtered water. Simmer until creamed coconut has dissolved.
Preheat skillet; melt coconut oil.
Add creamed coconut to whisked eggs. Whisk together. Pour into skillet and cook to desired consistency.
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January 23, 2013
Coconut Flour Banana Bread
This coconut flour banana bread is suitable for those following the GAPS, SCD or Paleo diets; it’s such a great snack, treat or dessert!
Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.
You can’t just substitute it into any recipe, though, because it soaks up moisture like a sponge.
Instead, you need a recipe like this one, that’s designed for coconut flour.
Serves: 10
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
- 1 cup coconut flour
- 3 large ripe bananas (smashed)
- 4 large pasture-raised eggs
- 6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
- 1/3 cup raw, local honey
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon (I prefer Celyon cinnamon)
- 1/2 teaspoon baking soda
- 2 teaspoons ground vanilla bean powder
Directions
Preheat oven to 350F. Oil loaf pan.
Mix bananas, honey, oil/ghee, vanilla powder and eggs.
In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.
Add the dry ingredients to the wet and stir until well combined.
Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.
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January 22, 2013
Red Wine Braised Liver
Try this red wine braised liver recipe – even my kids love it! In today’s society, we don’t eat enough of this supercharged food. Liver is an excellent source of vitamins and minerals.
Serves: 4
Prep time: 10 minutes
Cook time: 30-40 minutes
Ingredients
- 1-1/2lb grass-fed or pasture-raised liver (sliced)
- 3 large lemons (zested and squeezed)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon ghee, coconut oil or duck fat
- 4-5 medium onions (thinly sliced)
- 2 cups dry red wine
- 8 fresh sage leaves (minced)
Directions
Marinate liver in lemon juice for several hours. Pat slices dry and season with salt and pepper.
In a heavy skillet an over medium-low heat, saute’ the onions in the fat for 15 minutes or until caramelized; stir occasionally.
Add in the remaining ingredients and cook until done.
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January 19, 2013
Celery Root Hash Browns
This GAPS/SCD/Paleo celery root hash browns recipe uses shredded celery root instead of potatoes, and it’s hard to tell the difference!
If you don’t eat starches, you don’t have to go without hash browns anymore!
Serves: 4-6
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
- 1 medium onion (diced)
- 1/2 cup ghee, coconut oil or duck fat
- 2 medium celery roots (peeled and shredded)
- 1 teaspoon sea salt
Directions
Add onion and fat to a large skillet on medium heat. Cook for 5 minutes.
Add celery root and sea salt. Cook for another 5 minutes.
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January 15, 2013
Paleo Ice Cream
Have you ever looked at the ingredients label of ice cream? Yuck! Try this GAPS/SCD-legal Paleo ice cream instead.
Serves: 4
Prep time: 2 hours
Cook time: 8 minutes
Ingredients
- 1-1/2 cup homemade coconut milk
- 3 large pasture-raised egg yolks (save the whites for other recipes such as macaroons, meringue or omelets)
- 1-3 tablespoon raw, local honey (depending on how sweet you like it)
- 1/4 teaspoon sea salt
- 1 tablespoon ground vanilla bean powder
Directions
In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).
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