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May 6, 2016

Paleo Barbecue Sauce

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.

 

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July 7, 2014

Paleo Hummus

Paleo Hummus Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.

I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

Serves:  4

Prep time:  5 minutes

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

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

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June 21, 2013

Lacto-Fermented Mayonnaise

LACTO-FERMENTED MAYONNAISEThanks to Cheeseslave for this awesomely delicious homemade lacto-fermented mayonnaise recipe that is GAPS and SCD legal!

Serves:  2 to 2-1/2 cups

Cook time:  15 minutes

Source: Cheeseslave

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.

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June 4, 2013

Balsamic-Lime Vinaigrette

BALSAMIC-LIME VINAIGRETTE I love the taste of lime in this balsamic-lime vinaigrette.  Thinking about it literally makes my mouth water!  Try this refreshing dressing recipe – it’ll be a hit!

Serves:  4

Prep time:  5 minutes

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw, local honey
  • zest of one lime
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

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February 1, 2013

Paleo Satay Sauce

Paleo Satay SauceServe 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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December 2, 2012

Orange-Cranberry Sauce

Orange-Cranberry Sauce My kids gobbled up this orange-cranberry sauce!  Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Serves:  12

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 4 cups oranges
  • 12oz fresh cranberries
  • 1 cup raw, local honey (or more, to taste)
  • 3 tablespoons grass-fed gelatin (I use Great Lakes)
  • 1/2 cup cold, filtered water

Directions

Zest oranges, then juice them. Remove seeds from juice.

Blend cranberries, zest and juice in a blender until smooth.

Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.

Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Place in refrigerator until well chilled and set. This will take at least a few hours.

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November 19, 2012

Paleo Ketchup

Paleo KetchupThis homemade Paleo ketchup is also legal for both the GAPS and SCD diets. It uses honey instead of sugar, plus it’s homemade!

Serves: 16

Cook time: 45 minutes

Ingredients

  • 1-3 tablespoon white or apple cider vinegar
  • 2 cups tomato juice
  • raw, local honey (to taste)
  • bay leaf (optional)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Mix all the ingredients except the honey and simmer on the stove until thick, stirring often to prevent sticking. When almost the desired thickness, add honey to taste and complete cooking.

Ladle the Paleo ketchup into sterilized jars and seal immediately or place in small containers and freeze.

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November 11, 2012

Guacamole

GuacamoleGuacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.

Serves:  8

Prep time:  10 minutes

Ingredients

  • 4 medium ripe avocados (peeled and pitted)
  • 1 large red onion (small dice)
  • 1 medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 medium lime (juiced)
  • sea salt (to taste)
  • 1 medium jalapeno pepper (minced) (optional)

Directions

Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to the guacamole to taste.

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