Archives for posts with tag: Fruit

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.
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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

A holiday favorite… completely out of place in the beginning of June, however, I remembering promising this recipe a very very long time ago (come to think of it… sometime around the holidays.) Well, here you go. Feast on this. There are still plenty of pears and apples out there in the markets, begging to be made into this delicious dish.

A 2010 Holiday Favorite

Pear, Apple, and Cranberry Crisp

Topping
¾ c. Almond flour
1 c. chopped dates
1/2 cup chopped walnuts
1/4 teaspoon sea salt
8 tablespoons chilled unsalted organic ghee or coconut oil, cut into pieces
 
Fruit Filling
3-4 medium slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices
3-4 small apples, cored and cut
1 cup fresh or frozen cranberries
2 tablespoons almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
  1. Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.
  2. To make the topping: In a medium bowl, mix together the flour, dates, nuts, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.
  3. To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips.
    Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with cashew cream, coconut cream, or Greek yogurt, if desired.

Makes 6 servings

Here we go again! Sorry, no pics from today… but hopefully I’ll get some good ones tomorrow.

8:30 am – green tea

10:30 am – 1/4 papaya, 1/4 c. coconut flakes, and 1 Tbsp. pecan pieces

12 pm – Crossfit! ( I was forced to take a bite of a horrendous macaroon upon arrival… pshhh.)

2 pm – snacked on some walnuts while making a basil-artichoke pesto

2:30 pm – The always delicious skillet. Cabbage, 1/2 beet, 2 mushrooms, 1/2 onion, broccoli slaw, 2 eggs.

3:30 pm – unsweetened chocolate (or as the BF calls them = dirt. I call them delicious)

6 pm – sweet potato chips and blood orange

7:30 pm – 1 can tuna, 1/2 jar TJ’s salsa verde, 1 avocado, 1 cucumber, hot sauce and chili pepper flakes

9 pm – pink lady apple and a handful of almonds

Still a few too many nuts throughout the day but overall I feel pretty good about today’s eats. Papaya in the morning is my new favorite thing. It helps start my day with some good natural enzyme power!

Papaya with Coconut Flakes (this pic was taken in Hawaii!)

Papaya –  a wonderful source of carotenes, anti-oxidants present in orange colored fruits and vegetables. They also contain anti-inflammatory properties such as papain and chymopapai, digestive enzymes which help break down proteins in the digestive process. Papayas also provide immune supporting vitamins such as Vitamin A and C.

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

Had an early Crossfit workout today, but before I head to work I must refuel!

This means Paleo Breakfast time… My personal favorite.

Here’s what’s on my plate today

Fried Eggs and Papaya and Avocado Salad

3 organic jumbo eggs
1 Tbsp. coconut oil
1 Tbsp. jalapeno hot sauce (trader joes)
1/2 organic Papaya
1/2 organic avocado
3 Tbsp. coconut flakes
Juice of 1/2 small lime

1. In a skillet, heat coconut oil and fry eggs on both sides, drizzle hot sauce on top.

2. Cut up papaya and avocado into chunks and mix with lime and coconut flakes.

Saturday's Paleo Breakfast

Other items on the menu for today:
Turkey Jerky
My favorite trail mix: coconut flakes, goji berries, cashew pieces, and cacao nibs
Butternut Squash and Sweet Potato Shepherds Pie (recipe forthcoming)

Have a great weekend everyone!