Home Archives for Pauli Halstead
February 4, 2013

BOOK REVIEW: PRIMAL CUISINE – COOKING FOR THE PALEO DIET

Primal Cuisine: Cooking for the Paleo Diet

Primal Cuisine: Cooking for the Paleo Diet

What is the primal diet?  Heck, what is the Paleo diet?

As the author of “Primal Cuisine:  Cooking for the Paleo Diet“, Pauli Halstead, explains in this video:  “It’s the diet that humans evolved on, which consists of wild meat and fish, found vegetables and nuts, seeds and berries.”

She also tells us that “It’s a very good diet if you’re diabetic or have weight problems because it has virtually no carbohydrates.”

I would go further and say that it’s good for anyone with gut dysbiosis and/or autoimmune and/or neurological disorders, such as autism, ADHD, sensory processing disorder, asthma, Parkinson’s, multiple sclerosis, etc. [Read more…]

Filed Under: ADHD, ANTIOXIDANTS, ASTHMA, AUTISM / PDD-NOS, DIGESTIVE ISSUES, FOOD AND NUTRITION, FOOD CHOICES, GENERAL, GMOs, GUT DYSBIOSIS, GUT-HEALING DIETS, HEALING FATS, HEALTH TOPICS, MULTIPLE SCLEROSIS, MULTIPLE SCLEROSIS, NEUROLOGICAL DISORDERS, OBESITY, PESTICIDES, SENSORY PROCESSING DISORDER, TOXINS, VEGETABLES Tagged: , , , , , , , , , , , , , ,
February 3, 2013

Coconut-Milk Panna Cotta with Raspberry Sauce

Coconut-Milk Panna Cotta with Raspberry SauceThere is no guilt in eating this Paleo/GAPS/SCD-legal coconut-milk panna cotta! You can vary it by using other berries or fruit.

Serves:  4

Prep time:  20 minutes

Cook time:  5 minutes

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.

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Filed Under: DESSERTS, RECIPES, Uncategorized Tagged: , , , , , , , ,
February 3, 2013

Paleo Pad Thai

Paleo Pad ThaiYum – now you can have your Paleo pad thai and eat it, too! This recipe uses kelp noodles instead of rice noodles to make it Paleo-legal.

You could also use spaghetti-squash noodles or zucchini noodles to make it Paleo/GAPS/SCD-legal.

Serves: 8

Prep time: 30 minutes

Cook time: 10 minutes

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.

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Filed Under: FISH, RECIPES Tagged: , , , , , , , ,
February 1, 2013

Cauliflower Rice

Cauliflower RiceTry this fun and easy recipe for cauliflower rice if you’re looking for a grain/starch substitute or even if you’re trying to get more vegetables into your diet.

This recipe is suitable for those following the GAPS/SCD diet, Paleo diet and Body Ecology Diet.

Serves:  4

Prep time:  5 minutes

Cook time:  10 minutes

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.

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Filed Under: OTHER VEGETABLES, RECIPES Tagged: , , , , , , , , , ,
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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Filed Under: APPETIZERS, RECIPES, SAUCES Tagged: , , , , , , ,
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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Filed Under: APPETIZERS, MEATS, RECIPES Tagged: , , , , , , , ,