Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

Ingredients

  • 1 Large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

You’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup

Serves 4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Dairy-Free, Egg-Free, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Soups
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT

Ingredients

  • 1lb fresh asparagus (trimmed and cut to bite-size pieces)
  • 1-1/2 cup potatoes (Yukon Gold or new, large dice)
  • 2 Large shallots
  • 1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
  • 2 tablespoons coconut oil
  • 3 cups homemade vegetable broth
  • 1/2 teaspoon sea salt

Directions

Step 1
In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.
Step 2
Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.
Step 3
Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to. Try substituting broccoli or other greens in this easy-to-make, delicious recipe!

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon Sauce

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Side Dishes
Misc SERVE HOT

Ingredients

  • 4 Large artichokes
  • 3 Medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you've eaten all the leaves.

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Appetizers, Leafy Greens, Snacks
Misc CHILD FRIENDLY

Ingredients

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 pinches sea salt
  • 1/4 cup nutritional yeast

Directions

Step 1
Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.
Step 2
In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

Paleo Hummus

Paleo Hummus

Serves 4
Prep time 5 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 Medium zucchini
  • 1 Large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Step 1
Place all ingredients in a food processor or blender and blend until smooth.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.  Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.  I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

QUINOA AND KALE PATTIES

QUINOA AND KALE PATTIES

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Dairy, Egg
Dietary Diabetic-Friendly, Gluten-Free, Vegetarian
Meal type Appetizers, Grains, Leafy Greens
Misc SERVE HOT
Website TreeHugger
You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens. Lemon, parsley, avocado and/or salsa make tasty garnishes.

Ingredients

  • 1 cup quinoa
  • 2 cups filtered water
  • 4 Large pasture-raised eggs (whisked)
  • 1/3 cup Parmesan cheese (shredded)
  • 3 Large scallions (sliced thin)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon sea salt
  • 1 cup steamed swiss chard or kale (chopped)
  • 1 cup gluten-free breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Note

You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens.  Lemon, parsley, avocado and/or salsa make tasty garnishes.

Directions

Step 1
Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 15-20 minutes. Let cool to room temperature.
Step 2
In a large bowl, mix together cooked quinoa, eggs, Parmesan cheese, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.
Step 3
Heat olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don't overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

 

CITRUS-MARINATED WAKAME CUCUMBER SALAD

CITRUS-MARINATED WAKAME CUCUMBER SALAD

Serves 8
Prep time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Salads, Sea Vegetables, Side Dishes
Misc SERVE COLD
Website Natural Gourmet Institute

Ingredients

  • 2 Medium English or Kirby cucumbers (peeled and sliced into thin rounds)
  • 4 pinches sea salt
  • 1/2 cup dried wakame
  • 1 Large orange (supremed)
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup scallions (chopped)
  • 6 tablespoons raw apple cider vinegar
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons raw, local honey

Note

Sea vegetables are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.

Directions

Step 1
Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let "press" for 20 minutes.
Step 2
Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.
Step 3
Place the pressed cucumbers, wakame, oranges, cilantro and scallions into a bowl. Mix well.
Step 4
In a small separate bowl, add the vinegar, apple juice, tamari and honey. Stir well. Pour into salad bowl of vegetables and oranges. Stir well. Cover and marinate in refrigerator for 1/2 hour.

 

Thai Coconut Milk Soup

Thai Coconut Milk Soup

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Shellfish
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo
Meal type Appetizers, Fish & Seafood, Soups
Misc FREEZABLE, SERVE HOT

Ingredients

  • 1lb shellfish (chopped (oysters, clams, mussels, etc.))
  • 1/4lb pastured bacon (chopped)
  • 1 Large onion (peeled and chopped)
  • 1-2 clove garlic (peeled and minced)
  • 1 cup mushrooms
  • 3-inch piece lemongrass
  • 1-2 tablespoon lemon, freshly squeezed
  • 2-3 cups fish broth, clam juice or chicken broth
  • 2 cups homemade coconut milk (see recipe)
  • 2 basil leaves
  • 1/2 bunch fresh cilantro (minced)

Directions

Step 1
Fry bacon in a large skillet for 2-3 minutes over medium heat. Add onions, garlic, mushrooms, broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lemon juice and simmer 2 minutes. Turn off heat.
Step 2
Add cilantro and basil, and serve.
Step 3
If you'd like a smooth soup, use stick blender to puree' soup while still in the pan.

You can use fish instead of shellfish in this Thai coconut milk soup, if you’d like. I use shellfish, especially oysters, because of their high zinc content.  I like to kick the flavor up a notch by adding in a few pinches of cayenne pepper.

 

WHIPPED CHICKEN LIVERS

WHIPPED CHICKEN LIVERS

Serves 8
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free
Meal type Appetizers, Meats
Misc SERVE COLD
Website Le Farm

Ingredients

  • 1 cup raisins
  • 1 cup dry red wine
  • 1 Cup (16 Tablespoons) ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 3 Large shallots (peeled and sliced)
  • 1 cup raw apple cider vinegar
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

rinsed and patted dry

  • 4 cups pastured chicken livers

Note

This is my GAPS/SCD-friendly version of my favorite dish from one of my favorite restaurants, Le Farm in Westport, CT.  It's a farm-to-table restaurant that uses locally sourced, seasonal food from area farms.

Directions

Step 1
Place raisins in a medium heatproof bowl. Place 1c. red wine in a small saucepan bring to a boil over high heat. Pour wine over raisins. Cover and let stand until raisins are plump, at least 2 hours. Drain and reserve liquid.
Step 2
Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
Step 3
Increase heat to high and add 2 tablespoons ghee, butter or coconut oil. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with vinegar and reserved wine. Cook until liquid is reduced by half. Remove from heat and let cool completely.
Step 4
Transfer raisins, chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons ghee, butter or coconut oil and process until smooth. Cover and transfer until chilled.
Step 5
Serve with fruit spread (optional).

 

THAI SPICY ALMOND SAUCE

THAI SPICY ALMOND SAUCE

Serves 15
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Sauces & Dressings
Misc SERVE HOT
From book Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1/4 cup Mae Ploy Thai red curry past ((contains shrimp paste))
  • 2 tablespoons Mongolian fire oil
  • 1 tablespoon ground cayenne
  • 1 tablespoon paprika ((for color))
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/4 cup Coconut Secret Raw Coconut Aminos (or to taste)
  • 5 cups homemade coconut milk ((see recipe))
  • 2/3 cups organic vegetable broth
  • 2 tablespoons creamy almond butter

Note

Serve this tasty Paleo peanut-free sauce with Thai Beef Satay (see recipe).  It's also a great dip for raw vegetables.

Directions

Step 1
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.
Step 2
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.
Step 3
To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.

 

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