Maria Rickert Hong February 6, 2013

Cilantro Mint Seaweed Salad

The mint and cilantro in this seaweed salad make this a tasty way to incorporate health-promoting sea vegetables into your diet.

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

1/2 cup dried arame or wakame (soaked)
1 cup filtered water
1 large red onion (diced)
1 large cucumber (peeled, deseeded and diced)
1/2 large red bell pepper (deseeded and diced)
1/2 bunch fresh mint (minced)
1/2 bunch cilantro (minced)
3 tablespoons flax or toasted sesame oil
1 large lemon (zested and juiced)
1 tablespoon raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

Ingredients

1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
1/4 teaspoon powdered vanilla
1/4 teaspoon sea salt
3 tablespoons coconut oil or ghee
1 tablespoon warm, filtered water (if needed)
1-1/4 cup unsweetened, shredded coconut
6 medium limes (freshly juiced and zested)
3/4 cups coconut oil (melted)
1/2 cup raw, local honey
1 cup mashed, ripe avocado
1/4 cup homemade coconut milk (or more if necessary)
2 teaspoons powdered vanilla
3/4 cups coconut oil
1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

Ingredients

1/4 cup cold, filtered water
2-1/2 teaspoons grass-fed gelatin
3-1/2 cups homemade coconut milk
pinch sea salt
1/2 cup raw, local honey
1 teaspoon vanilla powder
4 cups fresh or frozen raspberries
2 Tbsp. raw, local honey
1 lemon (zested and juiced)
1 cup fresh raspberries (for garnish)
10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

Ingredients

3oz tamarind paste
10 tablespoons hot, filtered water
1 teaspoons sea salt
2 Tbsp. raw, local honey
3/4 cups raw apple cider vinegar
3/4-1 cups filtered water
4 tablespoons cold-pressed sesame oil
4 tablespoons dried shrimp
1/2 teaspoon red chili flakes
1/4 cup carrots (cut into thin matchsticks)
1/4 cup red bell pepper (thinly sliced)
3 teaspoons minced garlic
1/2 head savoy cabbage (core removed; shredded)
3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
1 tablespoon coconut aminos
2 large limes, freshly zested and juiced
6-8 scallions, white and green parts (thinly sliced on the diagonal)
1lb bean sprouts (divided)
3/4 cups roasted macadamia nuts (finely chopped in a food processor)
1 bunch fresh cilantro (minced)
1 large lime (cut into wedges)
1 package kelp noodles

Directions

In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.

Cook kelp noodles according to package directions.

In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.

Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.

Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.

Ingredients

(2) 3-ounce pieces wild-caught Alaskan salmon fillets
1/2 teaspoon sea salt
1 twist freshly ground black pepper
2 tablespoons coconut oil
1 large avocado (pit removed and sliced)
1/2 cup organic cherry tomatoes (halved)
1/4 cup watercress sprigs
2 tablespoons extra-virgin olive oil
2 tablespoons yellow or green onion (finely minced)
2 tablespoons fresh cilantro (chopped)
1 lime (zested and juiced)
1 pinch sea salt

Directions

Whisk together the olive oil, onion, cilantro, lime zest and juice and a pinch of sea salt in a bowl. Set aside.

Season the salmon with 1/2 teaspoon sea salt and pepper. In a heavy-bottomed skillet on medium-high heat, heat the coconut oil. Sear the salmon for 1-2 minutes on each side.

Place the salmon on plates and top with avocado slices and lime dressing. Garnish with cherry tomatoes and cilantro.

Ingredients

1 Tbsp. coconut oil
1lb shellfish (chopped (oysters, clams, mussels, etc.))
1 bunch green onions (sliced)
1-2 clove garlic (peeled and minced)
1 cup mushrooms
3-inch piece lemongrass
1 lime (zested and juiced)
2-3 cups fish broth, clam juice or chicken broth
2 cups homemade coconut milk
2 basil leaves (minced)
1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

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.

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.

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.

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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For the crust:

For the filling:

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