Archives for posts with tag: Raw

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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As promised, here is another delicious version of Halva. Feel the freedom to toss in a multitude of different flavors, nuts, etc. It’s foolproof in the sense that you don’t need to heat it correctly to crystallize the sugar. Another feature is that, unlike traditional halva, it’s not super sweet. That’s a bonus in my paleo book altough some may argue the opposite. I personally would like to know that only 1 Tbsp. of honey went into the whole batch rather than 2 c. in a regular batch of halva. Not only is there less honey, but making this recipe raw also means you can use RAW honey.

Raw Honey

Like coconut, raw honey is an anti-viral, anti-bacterial, anti-fungal substance. It’s a good energy source that will help replenish liver glycogen stores, post workout. It’s also traditionally been used as an immunity booster, cough suppresant and can be used to treat wounds due to it’s anti-bacterial and healing properties.

Keep in mind, although raw honey is a Paleo-friendly sweet, it should not be used in excess (think like a caveman… would they have daily access to bottles of honey? I think not). You should also consider your needs and goals. People who want to lean out (gain muscle, decrease fat, lose weight) and decrease insulin resistance should limit all sweeteners… fruit, honey, maple syrup, coconut nectar, dates… you get the idea.

That being said, here’s the goods… another delicious culinary adventure in my brand new Kitchen Aid food processor!

Raw Chocolate Halva

1 c. tahini

1 c. coconut shreds (unsweetened)

1/2 c. raw sliced almonds or 1/4 c. almond meal

1/4 c.  cacao (more to taste)

2 Tbsp. maca powder

1 Tbsp. raw honey

1Tbsp. spirulina

1 tsp. vanilla extract

1/2 tsp. sea salt (to taste)

1/2 tsp. cinnamon

1/4 tsp. coffee grounds

1. Throw it all in a food processor and press GO.

2. When it’s all mashed up into a moist meal, taste test and add additional ingredients as necessary.

3. If it’s too dry, add more tahini. Too wet, add some coconut or almond meal.

4. Press into a coconut oiled pan and refrigerate until firm. Cut into squares.

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