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January 31, 2013

Thai Beef Satay

Thai Beef SatayServe 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

Paleo Coconut CustardsThese 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

Coconut Scrambled EggsThe 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

Coconut Flour Banana BreadThis 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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Filed Under: BREADY FOODS, BREAKFASTS, DESSERTS, RECIPES, SNACKS Tagged: , , , ,
January 22, 2013

Red Wine Braised Liver

Red Wine Braised LiverTry 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

Celery Root Hash BrownsThis 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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Filed Under: BREAKFASTS, MEATS, OTHER VEGETABLES, RECIPES Tagged: , , , ,
January 15, 2013

Paleo Ice Cream

Paleo Ice CreamHave 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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January 14, 2013

Chicken Liver Pate’

Chicken Liver Pate'Chicken liver pate’ is full of necessary minerals that nourish your adrenal glands and that help you deal with stress and illness.

Serves:  16

Prep time:  5 minutes

Cook time:  15 minutes

Source:  Nourishing Traditions

Ingredients

  • 3 tablespoons ghee, coconut oil or duck fat
  • 1lb chicken or duck livers, or a combination of both
  • 1/2lb mushrooms (washed, dried and coarsely chopped)
  • 1 bunch green onions (chopped)
  • 2/3 cups dry white wine or vermouth
  • 1 clove garlic (peeled and smashed)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh dill
  • 1/2 teaspoon fresh rosemary
  • 1 lemon (zested and freshly squeezed)
  • 4 tablespoons ghee, coconut oil or duck fat
  • sea salt (to taste)

Directions

Melt fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned.

Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.

Process in a food processor with fat. Season to taste. Place in a crock or mold and chill well.

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January 13, 2013

Fruity Gelatin Dessert

Fruity Gelatin DessertNot only is this fruity gelatin dessert fun and easy to make, but the gelatin in it is incredibly healing to your gut.

Serves: 2

Prep time : 5 minutes

Ingredients

  • 9 tablespoons grass-fed gelatin
  • 1 cup fruit juice (freshly squeezed)
  • 9 tablespoons raw, local honey

Directions

Whisk fruit juice, honey and gelatin in a sauce pot until there are no lumps.

Heat over low heat until melted, stirring constantly.

Pour mixture into molds, bowl or pan, or just leave in pot.

Put in freezer for 5-10 minutes to firm. Gelatin will now stay solid at room temperature.

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January 12, 2013

Lamb Tagine with Apricots

Lamb Tagine with ApricotsThis lamb tagine recipe is a super-simple, yet delicious GAP/SCD and Paleo recipe. Lamb, apricots and oranges are a classic Moroccan combination.

Serves:  10

Prep time:  20 minutes

Cook time:  30 minutes

Ingredients

  • 2-1/2 pounds ground lamb
  • 2 large onions (peeled and diced)
  • 4 cloves garlic (peeled and minced)
  • 6 large oranges (freshly zested and squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1-1/2 cup dried apricots (cut into strips)
  • 3-1/2 tablespoons fresh mint (for garnish)

Directions

Heat skillet over medium heat. Add lamb and cook until lightly brown.

Add in onions and sweat, about 5 minutes. Add in garlic and cook for 1 minute.

Add in remaining ingredients. Reduce heat to low, cover and cook for 15-20 minutes.

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