Archives for posts with tag: condiments

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.

Pure Paleo is no easy feat, especially while attending culinary school. I’ve had more grains, legumes, sugar, and dairy beautifully displayed before my eyes (and stomach) three days a week for the past 5 1/2 months. My 80% Primal goals have tumbled to a more lenient 70%… maybe 60% Paleo regime. Unfortunate yes, but also very educational.

I have learned a multitude of reasons to continue to embrace a clean, original human diet vs. following the modern “health” standards. I’ve been faced with the comments and judgement of critics, the constant psychological obstacles, as well as the questions and concerns of the less or mis-informed public. All these things combine into one great learning experience.

While I do not wish to repeat the experience, I do value the knowledge and insights obtained during my brief stay in Santa Cruz and my journey through Chef school.

In an attempt to get back on the wagon, so to speak, I’d like to propose a public rebirth into my Paleo values. It seems like a necessary step, seeing as how I’d like to primarily focus on Paleo cooking as a Paleo Chef. Right now I feel like somewhat of a hypocrite due to unneccessary amounts of neolithic foods in my diet.. not to mention my days as a whole.

In the spirit of renewal and change, I propose an online daily report of my endeavor to return to the Paleo fold. This will most likely include a run-down of my daily Paleo-eats and activities. My attempt at optimum sleep, sunlight, and stress relief. As well as my fight to maintain Paleo composure in the face of all things sugared, flourescent, and unnatural.

So… starting tomorrow, you will see a daily post related to my assimilation back into Paleo heaven. It will not be easy (can you say “sugar withdrawal”?), but it will be worth it. My legitimacy as a Paleo professional hinges on my ability to practice what I preach.

So here we go!

Enjoy the ramblings, as I’m sure there will be many.

Today I was able to share some Paleo food with my class for my final presentation. And even though my final was based on a Gluten-Free condition, I incorporated Paleo recipes into my demonstration.

It seemed to be a successful presentation and I hope you love these dishes as much as I do.

Poisson Cru

2/3 cup coconut milk
1/2 cup fresh lime juice
1 red onion, finely diced
1 large tomato, seeded and diced.
1 small cucumber, peeled, seeded, and finely diced
2 carrots, finely diced
1 teaspoon sea salt
1 pound sushi-grade ahi tuna, cut into 1/2″ cubes

  1. Set the tuna aside and combine everything else into a large bowl.
  2. Add the tuna and let marinate for 15 minutes.
  3. Drain excess liquid and serve.
    Option: Serve with avocado half.

Recipe by Laird Hamilton, Force of Nature

Poisson Cru and Papaya

Papaya and Cabbage Salad

1 papaya, battoneted
½ head cabbage, shredded
1 tsp. lime zest

  1.  In a bowl combine ingredients and toss with cilantro-lime dressing.

Optional plating: place papaya cuts on top of some shredded cabbage, drizzle dressing and garnish with cilantro leaves.

Cilantro-Lime Dressing

3 limes, juiced
1/3 c. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground coriander
½ tsp. sea salt
½ c. cilantro, chopped

  1. In a blender, combine juice, spices, and cilantro. Slowly add oil to emulsify.

If you’re curious, here’s the handout from my presentation today… enjoy!
Student Handout – Bauman College 2011

Here we are, another fall season upon us. A season full of great comfort meals like soups, stews, and baked goodies galore!

I’ve been a huge fan of squash for a couple years and more recently, as a paleo eater, I have a newfound appreciation for these “starchy” vegetables since starchy grains are relatively forbidden. Spaghetti squash replaces spaghetti pasta, mashed butternut squash replaces rice side dishes, roasted acorn squash is another delightful and filling alternative.

Halloween is upon us and in keeping with the squashy season and the pumpkins of jack-o-lantern and pie fame, I made some pumpkin butter. It’s a nice paleo friendly treat to spread on some coconut pancakes or drizzle over cubed and roasted sweet potatoes. Another bonus: While cooking, it makes the house smell amazing.

Pumpkin Butter

1 15-oz can pumpkin puree
1/2 cup agave syrup or honey
1 Tbsp Pure Maple Syrup
1/2 tsp Pure Vanilla Extract
1 tsp Cinnamon
3/4  tsp Pumpkin Pie Spice*
Pinch of salt

* You can make your own pumpkin pie type spice by combining 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg.  You do not need to add cinnamon since it is already included above, however, if using this spice for another recipe; you would want to add 1 tsp ground cinnamon to the mix.

  1. Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined. Stirring constantly, cook for about 15 minutes, or until thickened.
  2. Stir in the spices and salt, and cook for an additional 5 minutes.
  3. Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating.
  4. Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.

NOTE

  Continuously stirring is really important in this recipe to keep your pumpkin butter from burning. If you have to walk away, add a few tablespoons of apple juice and turn down the stove heat to low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)

Makes about 2 cups ~ 32 Tablespoons