Maria Rickert Hong May 6, 2016

Paleo Barbecue Sauce

Enjoy your next barbecue guilt-free by making this easy Paleo barbecue sauce. Slather on meats, grill and enjoy! Can also be used in barbecue baked beans.

Prep time: 10 minutes

Cook times: 15-20 minutes

Ingredients

1 teaspoon coconut oil
1 medium yellow onion (diced)
4 cloves garlic (minced)
6oz tomato paste
1 large lemon (freshly squeezed)
2 tablespoons raw, local honey
2 tablespoons raw apple cider vinegar
1 teaspoon mustard seeds (ground)
1 teaspoon sea salt
1/2 teaspoon smoked paprika

Directions

Step 1
Heat oil in medium saucepan. Saute onion over medium-high heat until soft, about 6 minutes. Add garlic and cook for 2 more minutes. Stir in tomato paste and cook over medium heat until thickened, about 5 minutes. Add remaining ingredients and simmer until sauce is the texture of ketchup, about 5 more minutes.
Step 2
Transfer to a blender and puree until smooth. Add more salt as necessary.

Ingredients

1 medium banana
1/3 cup wild blueberries
1/3 cup cherries
1 tablespoon chia seeds (soaked for 2 minutes, then stirred)
1 tablespoon nut butter of choice
2 teaspoons barley grass juice powder
1 teaspoon chaga powder
1 teaspoon reishi powder
1 teaspoon flax oil
1 heaped tablespoon spirulina powder
1 tablespoon nut butter
1 teaspoon flax oil

Directions

Step 1
Place all ingredients except for flax oil into a blender; process until smooth.
Step 2
Pour blended ingredients into a glass. Stir in flax oil.

Ingredients

4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
1/4 cup coconut oil or ghee
2 tablespoons coconut milk
1/2 cup applesauce (preferably homemade)
2 teaspoons fresh ginger (peeled and grated)
1 teaspoon sea salt
2 large apples (peeled, cored and sliced into 1-inch slices)

Directions

Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.

Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.

Transfer mixture to baking dish and bake for 10 minutes.

Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

Ingredients

2 cups almond meal
pinch sea salt
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon cardamom
1/4 cup coconut oil (melted)
1/4 cup raw, local honey
1 tablespoon vanilla extract

Filling:

1/2 cup apple juice (freshly juiced, if possible)
1/2 large lemon (freshly squeezed)
2 teaspoons grass-fed gelatin
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon ground nutmeg (freshly grated, if possible)
3 large apples
2 large pears

Directions

Preheat oven to 350F.

Whisk together apple juice, lemon juice, gelatin and filling spices in a medium-sized bowl.

Peel, core and slice apples and pears to 1/4″ thick. Add them to juice mixture. Stir to coat. Transfer to an oiled 9″ pie pan.

Combine almond meal, salt and spices in a medium bowl.

In a separate bowl, whisk together coconut oil, honey and vanilla. Pour into bowl of dry topping ingredients. Using your hands or a spoon, mix together until a coarse dough forms. Mixture will be crumbly. Crumble mixture on top of the apples and pears in the baking dish.

Cover the top of dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown. Let cool 15-20 minutes before serving.

Ingredients

2lb ground chicken
1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
8oz water chestnuts
1/2 medium onion (small dice)
1 clove garlic (minced)
1″ ginger (grated)
2 tablespoons sesame oil
5 tablespoons tamari soy sauce
2 tablespoons cashew butter
3 tablespoons raw, local honey
2 tablespoons raw apple cider vinegar
1/2 teaspoon chili powder
1 head butter lettuce

Directions

Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.

Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

Benefits to Eating Gluten Free Dairy Free Foods

Many people are discovering that cutting out gluten and dairy can have profound benefits for their health. For starters, both of these foods are very constipating, so removing them can help relieve bloating and constipation.

In addition, gluten and casein can escape the intestines of people with leaky guts. When they reach the brain, they can activate the same receptors as morphine and heroin, making your child who’s just eaten macaroni and cheese seem as if they are on drugs, acting very spacey and unfocused. Thus, removing gluten and dairy foods can improve your child’s attention.

Filed Under: RECIPES Tagged: dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD

Maria Rickert Hong August 1, 2013

Wild Mushroom Soup

“Yum!” is what I wrote in my notes when I made this wild mushroom soup the first time.

This is one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the N atural Gourmet Ins titute in New York, NY.

Serves: 6

Prep time: 10 minutes

Cook time: 1 hour, 15 minutes

Ingredients

1oz dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1-1/2lb mixed mushrooms (trimmed and thinly sliced)
1 medium onion (thinly sliced)
3 cloves garlic (peeled and left whole)
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage (finely chopped)
3 cups roasted mushroom stock (see recipe)
1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
1 tablespoon dry red wine (or to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon fresh parsley or chives (minced)

Directions

Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.

Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.

Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

3 large pasture-raised egg yolks (room temperature)
1-1/2 – 2 cup extra-virgin olive oil
3-5 teaspoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons fresh whey (leftover from making homemade yogurt or kefir)

Directions

Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

Ingredients

1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1/4 teaspoon sea salt
1 cup almond milk, coconut milk or hemp milk
4 large pasture-raised eggs
1 pinch dried stevia
1 teaspoon ground flax
1-2 chai tea bags
1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

Ingredients

Directions

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Filling:

Directions

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Benefits to Eating Gluten Free Dairy Free Foods

Ingredients

Directions

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Ingredients

Directions

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Ingredients

Directions

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Ingredients

Directions

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