Coconut Fruit Smoothie
¼ to ½ cup coconut water
½ cup berries or cherries
1/3 to ½ cup coconut milk
2 T. almond butter
Put all ingredients in a blender and blend until smooth. You can add more or less of the liquid ingredients based on how thick you like your smoothies.
Pumpkin Smoothie
½ cup coconut water
½ cup canned pumpkin
1/3 cup coconut milk
2 T. almond butter
Cinnamon, nutmeg and/or cloves to taste
Put all ingredients in a blender and blend until smooth. This makes a fairly thick smoothie, so you may need to adjust the liquid ingredients to your taste. Also, note that this is not as sweet as a fruit smoothie. You can add some honey depending on your sweet tooth, but that does negate the paleo aspect.
From Hillary Dobbs
Friday, April 9, 2010
Deviled Eggs
Another great recipe from Tim at Acme Bicycles.
TexaMexiCali Deviled Eggs
Sorry I've got no measurements for this:
Dozen or so hardboiled eggs, slice 'em in two, harvest the yolks, save the little white boats.
Mash up the yolks with:
home made mayo (see mayo post)
crispy diced up bacon
minced red onions
minced olives
minced jalapeno peppers
diced up soft avocado
You just have to use as much of each ingredient as suits your taste. Fill the egg white boats with the awesome green/yellow mash you just made. Sprinkle with a little cayenne pepper, or paprica, and pop them in the fridge. Don't share them with anyone, as no one is worthy of them but your own bad self!
The extra bit of filling in your bowl is great on top of a grilled chicken breast.
TexaMexiCali Deviled Eggs
Sorry I've got no measurements for this:
Dozen or so hardboiled eggs, slice 'em in two, harvest the yolks, save the little white boats.
Mash up the yolks with:
home made mayo (see mayo post)
crispy diced up bacon
minced red onions
minced olives
minced jalapeno peppers
diced up soft avocado
You just have to use as much of each ingredient as suits your taste. Fill the egg white boats with the awesome green/yellow mash you just made. Sprinkle with a little cayenne pepper, or paprica, and pop them in the fridge. Don't share them with anyone, as no one is worthy of them but your own bad self!
The extra bit of filling in your bowl is great on top of a grilled chicken breast.
Thursday, April 8, 2010
Chicken Curry
This one comes from Hillary Dobbs.
Chicken Curry
2 to 3 chicken breasts (2 if large, 3 if small)
2 large garlic cloves
1 large bell pepper (green, yellow, orange or red)
Enough coconut oil to cover the bottom of a large sauce pan
1 t. curry powder (more if you prefer your food spicier)
½ to 2/3 cup of coconut milk
Chop the bell pepper into small pieces. Chop or press the garlic cloves. Sauté pepper and garlic in coconut oil over medium heat until both have browned. Add chicken and curry powder. When chicken is cooked thoroughly, add coconut milk and simmer together until hot.
Chicken Curry
2 to 3 chicken breasts (2 if large, 3 if small)
2 large garlic cloves
1 large bell pepper (green, yellow, orange or red)
Enough coconut oil to cover the bottom of a large sauce pan
1 t. curry powder (more if you prefer your food spicier)
½ to 2/3 cup of coconut milk
Chop the bell pepper into small pieces. Chop or press the garlic cloves. Sauté pepper and garlic in coconut oil over medium heat until both have browned. Add chicken and curry powder. When chicken is cooked thoroughly, add coconut milk and simmer together until hot.
Wednesday, April 7, 2010
Pemmican
This recipe has been submitted by our favorite bike guy and fascinating paleo fanatic, Tim, at Acme Bicycles.
This is considered the perfect food. You can live on this stuff without the need of any other nourishment. It has approximately 70% fat and 30% protein. Tim made it with a little sea salt and surprisingly enough, it was fantastic. It reminded me of that beef jerkey you got as a kid that was shredded and in the little can.
On to the recipe.
Pemmican is a mix (50/50 by weight) of dried red meat (jerky) and tallow (rendered beef fat). In special occasions, dried berries could be added for "wedding" pemmican, or to be consumed for special occasions. The real deal meat and fat only pemmican is a plains Indians' staple food. It stores for years and provides a way to make use of red meat from game with a perfect nutritional profile. Jerky without the fat is too lean and leads to starvation in short order without the fat!
Slice thin some lean eye of round roast, and put in your dehydrator for 24-36 hours until dry, snap between your fingers dry. A 3 lb roast will yield 1lb of dried meat. Grind this very dry meat up in a food processor or whirlybird grinder. You want it powdered up like coffee ground sized. You can add salt/pepper/seasonings (or berries if you gotta have 'em) to the dry grinds.
Tallow is made from beef suet, kidney fat. You can get it on the cheap from any local butcher. Tell them you want the kidney fat, muscular fat will do, but suet is the most stable for tallow. Chop up 3-5 lbs of suet into dice sized chunks. Bake it in a large dish at 250 for an hour, stirring it once or twice. Strain off the liquid and run it through a fine mesh colander. Keep cooking it down, straining off the liquid, but do not scorch the fat, low heat is the key. You can feed the cooked down fat to your pets, mixed in with other meat scraps and such to keep from poisoning the critters with commercial pet food.
Weigh out even proportions of liquid fat and ground jerky, 50/50 by weight. Mix it up and you get a nice doughy texture. Portion this into individual containers and cool in the fridge. You can freeze it, or store it at room temp once it is sealed up in a ziplock or other container. Perfect snack on the go. You get about 70% calories from the fat, 30% from the protein. Quite possibly the perfect food, and highest nutrition per pound for bike trips, tours, camping, hiking adventures. Grass fed/organic or wild game meats have the best fatty acid profiles.
This is considered the perfect food. You can live on this stuff without the need of any other nourishment. It has approximately 70% fat and 30% protein. Tim made it with a little sea salt and surprisingly enough, it was fantastic. It reminded me of that beef jerkey you got as a kid that was shredded and in the little can.
On to the recipe.
Pemmican is a mix (50/50 by weight) of dried red meat (jerky) and tallow (rendered beef fat). In special occasions, dried berries could be added for "wedding" pemmican, or to be consumed for special occasions. The real deal meat and fat only pemmican is a plains Indians' staple food. It stores for years and provides a way to make use of red meat from game with a perfect nutritional profile. Jerky without the fat is too lean and leads to starvation in short order without the fat!
Slice thin some lean eye of round roast, and put in your dehydrator for 24-36 hours until dry, snap between your fingers dry. A 3 lb roast will yield 1lb of dried meat. Grind this very dry meat up in a food processor or whirlybird grinder. You want it powdered up like coffee ground sized. You can add salt/pepper/seasonings (or berries if you gotta have 'em) to the dry grinds.
Tallow is made from beef suet, kidney fat. You can get it on the cheap from any local butcher. Tell them you want the kidney fat, muscular fat will do, but suet is the most stable for tallow. Chop up 3-5 lbs of suet into dice sized chunks. Bake it in a large dish at 250 for an hour, stirring it once or twice. Strain off the liquid and run it through a fine mesh colander. Keep cooking it down, straining off the liquid, but do not scorch the fat, low heat is the key. You can feed the cooked down fat to your pets, mixed in with other meat scraps and such to keep from poisoning the critters with commercial pet food.
Weigh out even proportions of liquid fat and ground jerky, 50/50 by weight. Mix it up and you get a nice doughy texture. Portion this into individual containers and cool in the fridge. You can freeze it, or store it at room temp once it is sealed up in a ziplock or other container. Perfect snack on the go. You get about 70% calories from the fat, 30% from the protein. Quite possibly the perfect food, and highest nutrition per pound for bike trips, tours, camping, hiking adventures. Grass fed/organic or wild game meats have the best fatty acid profiles.
Friday, April 2, 2010
Homemade Mayonnaise
Homemade Mayonnaise
1 cup olive oil
1 egg or 1 egg yolk (I used the whole egg)
2 tbsp lemon juice
½ tsp dry mustard
salt & pepper to taste
Add egg, ¼ cup olive oil, lemon juice, dry mustard, salt to container blender or food processor. Turn the machine on and slowly pour the remaining olive oil into the container in a thin, even stream. Too thin? Add more oil. Too thick? Add a little water. Cover and refrigerate up to 1 week.
Yield: 1 cup
Borrowed from The Primal Life
1 cup olive oil
1 egg or 1 egg yolk (I used the whole egg)
2 tbsp lemon juice
½ tsp dry mustard
salt & pepper to taste
Add egg, ¼ cup olive oil, lemon juice, dry mustard, salt to container blender or food processor. Turn the machine on and slowly pour the remaining olive oil into the container in a thin, even stream. Too thin? Add more oil. Too thick? Add a little water. Cover and refrigerate up to 1 week.
Yield: 1 cup
Borrowed from The Primal Life
Primal Pumpkin Pie
This pie is gluten-free, grain-free, dairy-free, and refined-sugar-free.
I adapted this recipe from one at 101 cookbooks. Enjoy!
The crust:
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt
The filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
Prepare the filling: Combine all filling ingredients in a bowl and mix well.
Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor. If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).
The Primal Life
I adapted this recipe from one at 101 cookbooks. Enjoy!
The crust:
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt
The filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
Prepare the crust: Combine melted butter, almond flour and salt in a bowl and mix well. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
Prepare the filling: Combine all filling ingredients in a bowl and mix well.
Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
* Halve 2 small pie pumpkins, remove the seeds, and slice them into large wedges. Rub the wedges with a little oil and roast on a baking sheet in a 400 degree oven for about an hour. At that point you can scoop out the soft flesh from the skin and puree in a blender and food processor. If this doesn’t interest you, you can just buy a can of pumpkin puree (just make sure you’re buying plain old pumpkin, not pre-spiced pumpkin pie filling).
The Primal Life
Thursday, April 1, 2010
Paleo Sheperd's Pie
1 large sweet potato or yam
1 lb ground beef
1/2 bag mixed vegetables
1 cup beef broth
2 tsp rosemary (give or take)
2 tsp thyme (give or take)
1 tsp garlic powder
1 TBSP almond flour/meal
dash salt and pepper
Boil sweet potato until soft. Mash with butter and cream if you want.
Brown beef, mix all the rest of ingredients in. Place mashed sweet potato on top of beef mixture.
This an absolutely delicious meal. Full of flavor and very filling. The combination of all the ingredients really compliment each other well. Don't be afraid to experiment with other seasonings. The link below uses mashed cauliflower which would be equally tasty.
It took about 30 minutes to prepare from start to finish.
I found a similar recipe here so I thought I would try it.
If you have any paleo recipes you would like me to share here; post them in the comments or e-mail me. I'll post them and maybe even try them. I've been searching online for paleo recipes and I need a place where I can keep the recipes in one location and have others offer ideas and opinions.
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