Archives for the month of: September, 2011

This was a HUGE hit at my own engagement party this summer. This chilled soup can be made with any kind of melon. A really good honeydew would taste great with the jalapeño and green onion.

Watermelons haven’t always maintained a good reputation in the “paleo” movement because of their high fructose content in relation to their glucose content. Many proponents of Paleo suggest avoiding watermelon, especially if you have diabetes, or are trying to reverse a metabolic condition.

Aside from these issues, watermelon does have some great nutrients, but it’s important to remember that no single fruit is necessary for humans to thrive.

I personally would suggest eating only moderate amounts of watermelon while it is in season. No reason to go searching for a watermelon fix in the middle of February. Enjoy fruits while they are at their best and then wait until they come back around next year. I like the anticipation of foods  in their season. Butternut squash in May? um, No. Figs in December?… impossible. Persimmons in July? unlikely. But I love those foods when the time is right. It almost feels like my body is expecting them as their season approaches.

Watermelon :

High in Vitamins A and C.

The presence of Lycopene obvious in the red/pink varieties

Has been shown to support prostate health

Chilled Watermelon Soup with Mint Lemonade

Watermelon Soup

6 cups cubed ripe melon
1/2 cup diced seedless cucumber
6 tablespoons lime juice, divided, plus more to taste
1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided
1 jalapeño pepper, plus more to taste
1 cup cold water
1 2-by-1/2-inch strip orange zest
1/2 cup orange juice, plus more to taste
1 teaspoon chopped fresh ginger
1/2 teaspoon kosher salt
2 tablespoons finely chopped cilantro, or mint for garnish (I used mint)

  1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
  2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
  3. Refrigerate the soup until chilled, 2 hours.
  4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with mint (or cilantro), if using.

    recipe from Eatingwell.com

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I know, I know. Bread? Surely this can’t be right. Because bread is only made from grain, and grains are FORBIDDEN. Well, you’re in luck. This past week I have conjured up some nice Paleo bread recipes. Definitely not for everyday consumption, but a little bread and butter (translation: Paleo bread and Organic grass-fed Goat’s Milk butter) never hurt any one. Now grains… they do some serious damage. Many of you probably have heard the gospel of Paleo; anti-nutrient filled, inflammation linked, and disease fostering grain products should be avoided 90-100 percent of the time.

Even more than just grains in general, Wheat is by far the most suspect (well, not even suspect at this point… more studies come out every day showing the absolute horror that is our beloved “staff of life”). In a recent podcast, Robb Wolf, ie Paleo Baby Jesus, has an on air talk with Dr. William Davis about his new book, Wheat Belly. I highly recommend you listen to this podcast if you want the latest scoop on what researchers are discovering about wheat, gluten, and it’s effects on human vitality and health. Some of it’s more nasty effects include worsening or initiating behavioral and neurological disorders, handicapping the hormonal signaling of satiety, and keeping diabetics well, diabetic. Just click here for the podcast.

This recipe is not for the nut-free folks, and unfortunately I am more and more finding myself in that camp. Nuts are a bit hard on the digestive system and can be allergenic for some. So proceed with caution. You people out there with systemic inflammation, auto immune conditions, or poor digestion should really limit nut consumption. In my early Paleo days I had my fair share of nut binges. I mean heck, what am I supposed to eat when I have no access to animal flesh or fresh produce?! Since then, I have seen the error in my ways. Not only does heavy nut consumption slow down my poor digestion, it can also be a huge wrecker of the weight loss goals.

Golden Beautiful Bread!

 Paleo Bread

1 ½ cups blanched almond flour

2 tablespoons coconut flour

¼ cup golden flaxseed meal

¼ teaspoon celtic sea salt

1 ½ teaspoons baking soda

5 eggs

¼ cup coconut oil

1 tablespoon honey (I used date paste)

1 tablespoon apple cider vinegar

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a greased 7.5″ x 3.5″ loaf pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

 Paleo Banana Bread

2 cups almond flour

¼ c. flaxseed meal

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

2/3 c. chopped nuts (I used sliced almonds)

4 really ripe bananas

2 tbsp. local honey (I used date paste)

4 eggs

1 tsp. vanilla extract

  1. Preheat oven to 375 degrees F.
  2. Sift the dry ingredients together in a large bowl.
  3. In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
  4. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
  5. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool slightly and enjoy with a pat of almond butter, coconut oil or grass-fed butter. Mmmm.

These recipes are courtesy of Robb Wolf, author of  The Paleo Solution and blogger Elana Amsterdam of Elana’s Pantry.