Archives for the month of: January, 2012

A delicious treat! Nuts optional.

This is an amazing recipe for those who want a “sweet” treat without completely derailing their sugar detox/cleanse/general avoidance. The combination of sweet potato or yam, spices, and coconut creates a really savory and finger-licking taste. No guilt involved, I promise. Even more, when you freeze these puppies, it’s almost like a little open faced ice cream sandwich! Say WHAAAT!? yup. Muy delicioso. So have fun with it… play with the spices, and while you’re at it, play with the filling too! It could be garnet yam, sweet potato, kabocha squash, okinowan sweet potato, butternut squash, etc.

In addition to being awesome, these are also NUT-free, SOY-free, GLUTEN-free, DAIRY-free, EGG-free, and SUGAR-free.

Coconut-Crusted Yam Tart

Crust
3 Tbsp. coconut oil
1 1/2 c. unsweetened dried coconut

Filling
2 c. yams, mashed
1 c. coconut milk (full fat)
1 1/2 tsp. pumpkin pie spice
1/4 tsp. sea salt
2 tsp. orange zest
1 Tbsp. ground flaxseed

  1. Preheat oven to 325.
  2. In a food processor, pulse oil and coconut until thoroughly crushed into the consistancy of sand.
  3. Press crust mixture into a tart pan or muffin cups.

    Golden is good.

  4. Bake for 15-20 mins. Check it near the end to make sure it’s not burning.
  5. Make the filling by mixing flaxseed and coconut milk together in the food processor. Don’t process, just let them sit for 5 mins or so.
  6. Add remaining ingredients and process…. and process… and more processing. The longer it goes the better the texture.
  7. Once the crust is done, pour the filling over the crust and chill (or FREEZE!) until firm.
  8. I topped one batch with some sliced almonds, making it not NUT-free. Toppings are optional, feel free to express yourself.
  9. EAT… NOM NOM NOM NOM.

ALTERNATIVE FILLING ALERT! (AFA for short)

Here's what they look like: White on the outside, purple on the inside.

2 c. hawaiian purple potatoes (aka okinowan sweet potato)
1 c. coconut milk
1 tsp. cardamom
1 1/2 tsp. lime zest
1 tsp. sea salt
1/2 tsp ground ginger

  1. Same directions as above. Expect pretty purple tarts.
  2. Add some zest and shredded coconut for garnish.

    Purpley!!

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It's behind the ceviche!

Another great vegetable side dish for a BBQ. This is more of a summer recipe, so keep it in mind as you’re doing all your ab work to get a ROCKIN beach body! I made this dish along with Peruvian Ceviche and Raw Pear and Blackberry Tart.

When grilling the vegetables remember a few things:

  • charring food is bad. The charred portion becomes carcinogenic (cancer-causing) in our bodies. Try to keep flare-ups to a minimum and keep those “grill marks” light.
  • along the same lines it’s better to use a higher heat oil when grilling. Olive oil and other medium-low heat oils will oxidize and change chemical structure in high heat… making them unsuitable for our bodies. Coconut oil can drip into the grill and cause flare-ups sometimes, so I used grapeseed oil in this recipe.  

    Geoff says "Grill Safely or else!"

Grilled Vegetables with Salsa Verde

 1 eggplant, sliced lengthwise into 3/4″ strips
2 bell peppers
3-4 zucchini, sliced lengthwise same as eggplant

  1. Heat grill to medium high.
  2. Place whole bell peppers on the grill, turn occasionally until skin is slightly blistering and soft.
  3. Brush zucchini and eggplant slices with some grapeseed oil and dust with pepper and salt.
  4. Grill slices until soft with slight grill marks
  5. Remove bell peppers when ready. Cool in cold water and remove skin and seeds.
  6. Slice bell pepper into strips like the eggplant and zucchini.
  7. Serve on a platter with Salsa Verde

Salsa Verde

1 avocado
1/2 c. cilantro leaves
1/2 c. parsley leaves
1/2 c. olive oil
1 Tbsp. minced ginger
Juice from a half of lemon
2-3 garlic cloves
1 tsp. salt
sprinkle of paprika

  1. In a blender or small food processor chop garlic and ginger
  2. Add parsley and cilantro and chop until well combined. Scrape down the sides with a spatula when necessary
  3. Add remaining ingredients and season to taste
  4. Serve sauce over grilled vegetables or on the side.

The Original Urban Solace Version, complete with grilled cheese and sweet potato fries

My husband used to work at a restaurant in San Diego. Not gonna lie, this restaurant makes some pretty delicious meals and my man is one of their biggest fans. He loves many a dish on their menu… Beef cheeks, fig meatloaf, ahi tuna chop chop… I could go on forever. Not being one to back down from a challenge, I sometimes try to recreate his favorite meals with a paleo-friendly ingredient list.

Apparently, I succeeded in my quest and now hubby has a new favorite home cooked meal. So much so that he mourned the impending end of this meal while he was halfway through his cup of soup. Just the thought of it being over made him sad. I’m pretty sure he would have hooked up a soup IV if he could.

So with that introduction I give you (Duh Duh DA DA!!!)

Tomato and Roasted Fennel Soup

1 fennel bulb, sliced
1 parsnip, peeled and chopped
3 c. stock
1 sweet onion, diced
1 shallot, diced
1 28 oz. can whole tomatoes
4-5 garlic cloves
2 Tbsp. duck fat, divided
1 Tbsp. dried basil
sea salt
pepper
1/4 c. pine nuts
olive oil to drizzle

  1. Preheat oven to 375
  2. In a bowl, coat the fennel, garlic, and parsnips with 1 Tbsp. of fat and season with some salt and pepper
  3. Spread on a baking sheet and roast for 15-20 mins

    Parsnips, Garlic, and Fennel

  4. In a soup pot, over medium heat, sauté the shallots and onions until translucent
  5. Once the fennel mixture is done roasting, add it to the soup pot, sautéing for another 5 mins

    Add roasted veggie to sauteed onions

  6. Add stock and simmer for 10 mins

    Add stock before tomatoes

  7. Add tomatoes and continue to simmer for 5 mins adding basil
  8. With an immersion blender (or regular blender) puree the contents of the soup until all chunks are gone, add salt and pepper to taste
  9. In a blender or spice grinder, grind pine nuts with sea salt until it becomes a fine dust like grated parmesan
  10. Add half the nuts to the soup pot and stir

    Success!

  11. Serve with a garnish of olive oil and a dusting of pine nuts

Perfect day for a brunch!

Another recipe from our honeymoon feast! The star of this dish is definitely the crust. It has a “lara bar” like texture and taste. Many agreed that the crust could stand alone as a dessert however, the addition of the fruit gives it a fresh and bright taste. It’s easy, gluten and dairy free, and delicious. A perfect addition to a weekend brunch with friends.

Raw Pear and Blackberry Tart

2 D’anjou or bartlett pears(firm), sliced

1 pkg. blackberries, washed thoroughly

1  1/2 c. sliced almonds (or any combo of nuts you like)

1/2 c. shredded coconut

5-6 dates

1/2 tsp cinnamon

pinch salt

  1. In a food processor, blend nuts, coconut dates and spices until sticky. Add a date if it’s too dry and crumbly.
  2. Press nut crust mix in small tart pan or pie plate.
  3. Layer pear over the crust.
  4. Top with blackberries.
  5. Cut and serve.

    Satisfy the Sweet tooth

Caramel Sauce (optional)

1/2 c. honey or maple syrup

1/2 c. coconut milk

1 tsp. vanilla

  1. In a saucepan, heat sugar on medium-high, stirring constantly until it gets close to a boil.
  2. Immediately add coconut milk and vanilla and stir to combine. Allow to cool.
  3. Serve over tart.

Roasted Squash and Eggplant with Arugula

1 medium butternut squash, peeled and diced (1/4 inch)
1 eggplant, peeled and diced (1/4 – 1/2 inch)
3 c. fresh arugula
2 Tbsp. melted bacon fat or coconut oil
salt and pepper to taste

  1. Preheat oven to 375
  2. In a bowl, coat eggplant and squash with oil and seasonings
  3. Spread onto a baking sheet and roast for 20 mins until the edges are browning.
  4. In a bowl, toss the warm veggies with the arugula until it begins to wilt.
  5. Serve with your favorite entree, like Cilantro-Pistachio Pesto Chicken

    Makes a nice side dish for the winter season.

Just a quick little post involving my favorite ingredient : COCONUT!

I love macaroons and never feel (too) guilty for eating them. I dipped these in chocolate to make them super awesome.

Om Nom NOM says the Coconut Monster.

Chocolate Dipped Coconut Macaroons

6 egg whites
1/4 tsp. sea salt
1/2 c. honey
3 c. fine shredded coconut (unsweetened)
1 Tbsp. vanilla
1/2 c. dark chocolate chips

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Separate egg whites from the yolks, store away yolks in the fridge for later use. (see my upcoming post about pot de creme!)
  3. In a steel mixing bowl, whip egg whites and salt with a hand blender or whisk (quickly) until smooth and soft peaks form.
  4. Add honey and vanilla. Whip some more until stiff peaks form.
  5. Fold in coconut.
  6. Drop about 2 tablespoons of the batter onto the sheet, pinching the mounds at the top.
  7. Bake for about 15 mins until they turn a golden brown on the top.
  8. While baking, melt chocolate in a double boiler and stir until smooth.
  9. Once macaroons are cool, dip into chocolate halfway and let cool in the fridge for 1-2 hours.

Taken right before I started Paleo, April 2010

I am an enthusiastic fan of ceviche. First off, I love fish. I grew up in Ventura county, going fishing on the weekends with my family. It’s in my blood. Second, ceviche is fresh and light while being packed with flavor! I love it so much that during my honeymoon, I made two different kinds of ceviche: Tahitian ceviche (aka Poisson Cru, recipe here) and Peruvian ceviche.

Today I will share the Peruvian kind. This meal was inspired by my friend Tina. She’s got a great “mommy” blog and she’s half Peruvian. Enter the ceviche feast! We had a great day at the beach with her new baby, Axel Cruz (how cool is that name?!?!?) and Swedish husband, Johan.

Here’s the beach…

ahhhh... honeymoon.

And here’s the meal. Peruvian ceviche joined by fried plantains and sweet potatoes, grilled vegetables with an avocado sauce, and a raw pear and blackberry tart with a dairy-free caramel sauce. (recipes forthcoming)

paleo disciples... ignore the tortilla chips 😉

Note: If you get a white fish that tends to be parasitic (Cod, for instance), in the interest of health it should be blanched first before marinating in the citrus juice. In traditional ceviche the fish “cooks” in the acid but that is not enough to kill off all parasites, so please take the necessary precautions. Ask your fish guy if you’re unsure.

The Main Event

Peruvian Ceviche

1 lb. fresh fish (suggest grouper, striped sea bass, or halibut!)
1/2 c. lemon juice
1/2 c. lime juice
1 small red onion, thinly sliced
2 Tbsp. chopped cilantro
1 jalapeno pepper, seeded and diced small
1/2 tsp. sea salt

  1. Cut fish into bite size pieces (larger than a Mexican ceviche).
  2. If blanching, dunk pieces in boiling water for a minute, then drain.
  3. In a shallow dish, combine fish with all other ingredients.
  4. Chill 5 hours, stir once or twice.
  5. Serve with avocado, in cabbage leaves, or over salad… anyway you like.

serves 2-4

Just got back from all my wedding festivities! Spent two weeks away on our honeymoon instead of one and I was quite thankful for the flexibility on our schedules to accommodate such a long vacation.

The new Mister and Missus

Awwwwww!

We stayed in a beach condo for two weeks so I had multiple opportunities to create fun and interesting recipes all day long. Here is the first of many that I will be sharing on this blog.

Add a little side salad and you have a complete meal.

For this recipe, buy all natural and uncured bacon. No nitrates or nitrites added. That stuff is no bueno. Also, go and find a kabocha squash. They are not hard to find and if you’ve never had one, YOU MUST TRY IT! It’s so delicious that my HUSBAND (see how I snuck that in there?!) insists that we always make it when we have visitors because he wants to share his favorite squash with everyone. Here’s what a kabocha looks like.

You can eat the skin too!

Bacon Wrapped Drumsticks with Grilled Kabocha Wedges

5-6 Chicken drumsticks
10-12 slices of bacon (nitrate and nitrite free), about 2 slices per drumstick
1 kabocha squash (also known as a Japanese Pumpkin), seeded and sliced into wedges
2 Tbsp. coconut oil, melted
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. red pepper flakes

  1. Light up your grill on medium heat
  2. On a cutting board, wrap the drumstick from top to bottom with bacon strips. Set aside.

    It's like decorating your chicken.

  3. Place kabocha slices in a bowl. Drizzle coconut oil over along with the salt and spices. According to your taste you can make it more salty or more spicy.
  4. Place kabocha on the grill, about 5-6 mins per side depending on the heat of your BBQ. They are done when easily squished or broken. They become quite tender if cooked too long.
  5. Put chicken on the grill and turn halfway through. They should cook about as long as the squash. Be careful for flare ups from the bacon grease dripping into the grill. When the bacon is nice and crispy, take off the grill and serve.

    Crispy and Juicy

Serves 2-3 people

 

 

 

Looking forward to sharing some new recipes this new year! I am currently on my honeymoon. My husband and I got married on December 30th and are spending 2 weeks in beautiful San Diego, our home away from home. Stay tuned…