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February 6, 2013

Ginger Cilantro Seaweed Salad

Ginger Cilantro Seaweed SaladServes:  4

Prep time:  15 minutes

Cook time:  15 minutes

Source:  The Whole Truth Eating and Recipe Guide

This ginger cilantro seaweed salad is a tasty way to get sea and other vegetables into your diet.

Ingredients

  • 1 cup filtered water
  • 2-3 large carrots (peeled and cut into thin strips)
  • 1/2 head cauliflower (cut into small florets)
  • 1/4 cup arame or hiziki (soaked)
  • 1 large red bell pepper (deseeded and diced)
  • 2″ piece of ginger (peeled and sliced thin)
  • 1/4 bunch fresh cilantro (rinsed and chopped)
  • 1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
  • 2 tablespoons coconut aminos
  • 1 clove garlic (peeled and minced)
  • 2 tablespoons sweet white miso
  • 1/3 cup toasted sesame oil
  • 1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

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Filed Under: OTHER VEGETABLES, RECIPES, SEA VEGETABLES Tagged: , , , , , , , , ,
February 6, 2013

Cilantro Mint Seaweed Salad

Cilantro Mint Seaweed SaladThe 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.

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Filed Under: OTHER VEGETABLES, RECIPES, SALADS, SEA VEGETABLES Tagged: , , , , , , , , ,
February 2, 2013

Grain-Free Granola

[gmc_recipe 3264]

This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.

 

Filed Under: RECIPES, SNACKS 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: , , , , , , , , , ,
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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Filed Under: DESSERTS, RECIPES Tagged: , , , ,
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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Filed Under: DESSERTS, RECIPES Tagged: , , , , ,
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 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 11, 2013

Brussels Sprouts with Chestnuts

BRUSSELS SPROUTS WITH CHESTNUTSChestnuts make the perfect compliment to Brussels sprouts in this savory wintry dish.

Serve it for Thanksgiving or other holiday meals.

Serves:  4

Prep time:  8 minutes

Cook time:  25 minutes

Ingredients

  • 2 cups Brussels sprouts (ends cut off)
  • 1/2 teaspoon sea salt
  • 1/2lb shelled chestnuts
  • 1 cup homemade broth
  • 1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Directions

Pre-heat oven to 350 degrees.

In a medium-sized sauce pan boil 2 inches of filtered water. Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes. Drain and add to a baking dish with chestnuts and stock.

Sprinkle oil and salt on top. Bake uncovered for 20 minutes.

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Filed Under: LEAFY GREENS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
January 10, 2013

Burdock Root Strengthener

Burdock Root StrengthenerBurdock root is a blood detoxifier and diuretic that induces lymphatic drainage.

Because it contains inulin, it can improve digestion and lower blood sugar.

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 large onion (peeled and cut into thin strips)
  • 1 large burdock root (peeled and cut into thin strips)
  • 1 large carrot (peeled and cut into thin strips)
  • 1 tablespoon ghee or coconut oil
  • pinch sea salt
  • filtered water
  • fresh parsley (as garnish)

Directions

Heat fat in a skillet over medium heat. Add vegetables.

Sauté veggies together with a pinch of salt on medium heat for 5 minutes.

Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

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