Primal Pudding

There is just something comforting about chocolate pudding.  If you are an emotional eater you know what I mean.  For me it is a texture thing. 
This pudding is super quick and easy to make.  The best part about it is that I can feed it to EVERYONE I love.  It is primal, vegan, gluten free, casine free and sugar free so everyone is happy. The next time you have a family party think about serving this for dessert. 

Ingredients:
1 banana
1 avocado
1 can coconut milk  (full fat not lite)
1 big scoop coco

*I know avocado seems weird.  Trust me it makes all the difference in the world in the texture.  You never see any green and all you taste is the chocolate.

Blend using an immersion blender or the food processor till it is nice and creamy.  Chill it in the fridge for 20 to 30 minutes so it sets up a bit.  Serve as is or over berries.  mmmmm......   This is also really good frozen into a popsicle if you have little ones.

T cups

I think the best food is simple and natural.  It is better for your body and somehow it always tastes better when you know what it is.

Tomato cups are a favorite in our house because they are quick and easy.  You can fill them with anything your little heart desires and they will still taste great.  They are also really pretty and that is just as important to me.

I came up with a new recipe this week when looking at what was in my bountiful basket and it was worth sharing.

Ingredients:
6 medium tomatoes
1 small cucumber, chopped
2 celery sticks, minced
3 green onions, chopped fine
1/2 cup fresh parsley, minced
1 t. fresh mint, minced
1/2 cup pinenuts
1 T. lemon juice
1T. olive oil
tamari to taste (optional)

With a sharp knife, cut the tops off the tomatoes and save them for a garnish if you want.  scoop out the middle of the tomatoes and add the pulp to the other ingredients and mix well.  fill the tomatoes and place to tops back on. 

 Other ideas we love are to fill the T cup with all the ingredients for a taco, seafood salad or  Tabbouleh.

Try this one!  You will love it if  you let your imagination go.

Stuffed Avocado

OK, this is another "recipe" that is more about the picture than the instructions.  This is one of my favorite things when I am in a hurry.

Take an avocado and slice it in half.  Remove the seed and fill the hole with anything you like.

This picture shows it stuffed with shredded zucchini, onion, tomato cooked in olive oil.

One of my favorite things is to stuff it with Quinioa Tabbouleh  and Jim likes to fill his with salsa and dip chips into it.  Just about Anything will work.

Nasturtium Spread

My nasturtiums are doing great this year.  They are beautiful and they almost grow better the more you neglect them.  Just my kind of flower.   I love having flowers all over the place because they make me happy.  I love it even more when they are edible.  They can really dress up a salad.

This salad  has baby greens, raspberries, nasturtium leaves, flowers, and raspberry vinaigrette.

Nasturtiums have a sweet peppery taste that goes well with lots of different flavors.  It is a little like watercress.  Since I have such an abundance this year I thought I would do some experimenting.  I came up with this spread and I think it goes well with veggies as a dip.  It kind of reminds me of those cheese balls you have a Christmas parties so if you make any kind of primal crackers it would be great on those too.

Isn't it pretty?

Ingredients:

2 C. raw cashews, soaked min. 2 hours
3 T. cold pressed, extra-virgin olive oil
1/4 C. fresh lemon juice
1/2 t. sea salt
20 nasturtium blooms, chopped finely
2 T. chopped chives
salt and pepper to taste


Combine all ingredients in a food processor and blend into a smooth cream.
Add just a few tablespoons of water at first, and add an additional tablespoon at a time as you blend until you reach the consistency that you’re aiming for.
Chill in the refrigerator until ready to use.

Whip some of this up and have a party!

Mulberry Crumble

In our orchard there is a wild mulberry tree that is just beautiful.... and messy.  This year it had a lot of fruit on it and I thought I would figure out some way to use it.

My father-in-law said that mulberries taste bad and the only thing to do would be to remove the tree and plant something better. 

It is true, they are little and not very sweet.  I think that is just fine as I am trying to cut my sugar intake even from fruit. 

The color is just lovely!  It is kind of a cross between a black berry and a raspberry. 

This is what my hand looked like AFTER I washed up. 


After a little digging I learned that the ancient Romans thought the common mulberry had the power to make you "Wiser than all others" and have clarity of thought.   Having a mulberry tree on your property is said to protect the children and expecting mothers.

From Chinese medicine I found that mulberry is cooling in nature, builds the yin fluids and blood.  It is most helpful for strengthening the liver and kidneys but the list of ailments that it helps is a long one.  It includes such things as: anemia, grey hair, insomnia, ulcers, diabetes, dry cough, ringing in ears, poor joint mobility, and vertigo.    They recommend putting a few mulberries in your tea in the morning and take as a tonic.... for all of the above mentioned problems.  I bet that does taste really good and I just may try it.

Mulberry crumble

1/2 C. walnuts
1/2 C. pecans
salt, just a pinch
1/4 t. cinnamon
1/4 t. cardamom
1/8 t. nutmeg
1 T. butter, cut into small pieces
1 T. vanilla
3 C. berries of your choice  (I used 1 C. each of mulberry, blueberry, and raspberry)

Preheat the oven broiler on Low.

In a food processor grind the nuts so they are finely chopped.  Add the salt, spices, and butter.  Pulse till just blended.

In a small pot bring the berries and vanilla to a boil for 5 to 10 minutes.  Make sure the berries are well heated.  Drain off any liquid that the berries have released and then place them in a baking dish.

Spoon the nut mixture on to the top and put under the broiler and heat for several minutes.  Keep a close eye on it because the nuts can burn easily.

Drizzle a bit of coconut milk on top and enjoy this yummy treat!

Easy Asparagus

It is that time of year.  I love when I see the asparagus shoots coming through the straw bed.

Asparagus is super easy.  Most of the time I just steam it and then squeeze a bit of lemon on top.

Today,  because I wanted to up how much fat I got, I grabbed a bundle and submerged them in boiling water for a few moments then drained.  I sauted onion in olive oil and then tossed with the asparagus.  Top with sea salt and pepper.

You can't get too much easier than that.  As you can see, this was my whole meal.  Hubby had his asparagus with a side of T-bone. 

Roasted roots

So you are having a party or need some carbs for a run....What to serve when you don't eat mashed potatoes any more and you refuse to make the sticky sweet marshmallow sweet potato goo?

These roots are a savory alternative.

ingredients:
sweet potato
parsnip
carrot
ginger
shallot
olive oil
thyme
rosemary
salt
pepper

*before going primal I also put a bit of brown sugar

Chop sweet potato, parsnip, and carrot so they are about the same size.  Spred them out on a cookie sheet.  Cut the shallots length wise so they look pretty.  Grate the fresh ginger on top. Note* the ginger really makes the dish so it has to be fresh.  Add salt, pepper, and spices.  Drizzle the olive oil generously over the top.

The best way I have found to coat this is to use you hands and toss everything. (I have heard that is the best way to get the Love in to a dish)  Spread so they are even on the sheet and pop in the oven at 350. 

Turn them once with a spatula at about 20 minutes.  The roots may take up to an hour to cook depending on how think you cut them and if you want the edges to be crunch or not.

There is just something about the ginger, parsnip, and shallot that is amazing and soulful.  This dish just sings! 

Sweet tarts for your Sweet Heart

Happy Valentines day!!!!  This is the day to grab you sweetie and plant a big smooch on him.  It is normal to give a gift of sweets.  This is what my guy gets today.

ingredients:
coconut
hazel nuts
chocolate
cinnamon
coconut oil

coconut cream
berries

(chocolate sauce and honey are optional)

Can I just take a moment and say how much I love love love my new Ninja.  This little blender is a wonderful worker!

First toss the coconut and nuts in the blender and pulse a few times.  Add in the chocolate and cinnamon.  Last add in enough coconut oil for it to hold shape.

Press crust into ramekins or little single serving dishes and set aside.  The ramekins are almost like 3 servings... just perfict to share.

Put blueberries and coconut cream in the blender and whip.  Make a layer in the bottom of the crust.

I like to put a top layer of coconut cream and strawberries.  This is plenty sweet for me, but if you are not Primal you may want to add a bit of honey to the mix.

Place in the fridge to chill and set up.

Garnish with berries or a drizzle of chocolate sauce.

Just beautiful!

Pine Nut Green beans

I am a week and a half into my 3rd primal leap.   Read about it  (here).  It is a 30 day plan to get you on the right track.  On week two you have to have a Primal get together.  So I am in the planning faze.  I think I'm going to cook a nice ham or else quail.  One thing I know I'm going to make (even though it is on my cheat list)  is pine nut green beans.

These are SO easy to make.
You need:
green beans
pine nuts
garlic cloves
olive oil
salt
pepper

The hardest part is washing and cutting off the stems.  Get a pot of water boiling on the stove while you clean the beans.  Toss them in and boil for 7 to 10 min.  They should get really bright and green.  While the beans are in the water put a generous amount of olive oil in a skillet on medium.  Slice 3 or 4 garlic cloves lengthwise so they are pretty and saute them in the oil.  Toss in a cup or so pine nuts and stirring constantly till they are golden brown. remove from heat and set aside.  Drain your beans and mix in the pine nut mixture. Salt and pepper to taste.  And that's it!

This is so easy and a real crowd pleaser.  My primal friends love it, my vegan friends love it, as well as my family who have their own conventional way of eating ....  and best of all it is Easy and keeps my stress down.

Beautiful Apple Sauce

It is a family tradition to make apple sauce, juice and dried apples every year in the fall.  We pick all the apples and spend the whole day taking turns with the giant press getting the juice out.   At the end of the day every one is sticky and existed.

This year I wanted to experiment a bit.  It was important to  me to make some sauce that did not have any added sugar or sweeteners.  I think I cam up with some good recipes.

All the sauces start out the exact same way.  Just get your favorite kind of apple.  6 to 10 should be plenty.  Cut them into the same size and boil till very tender.  Drain off all the water and then mash with the potato masher or hit a few times with the immersion blender.

I made three different kinds this year and they all turned out pretty and good.  The first batch was apple Mandarin.  I just used the juice from a few cuties and let it reduce a bit with the apples.

The second batch was cranberry apple.  More apple than cranberry so it is sweeter than traditional cranberry sauce.... but just as beautiful.  I used a small bag of cranberries.  I put them in when the apples were almost done and cooked them till they popped.  mmmm

The third batch is my very favorite.  Apple ginger!  It goes with everything from sweets to meats. It is awesome plain or with a dollop of coconut cream.   I just used my garlic press to press some fresh ginger into the apples after they had drained.  ...so good.

See how beautiful?

All of these will seal in a canning jar if you pour them in while they are still hot.  Easy and beautiful.... I think they will make great gifts for the unexpected "pop ins"  this holiday season.

Sweet tooth

I was driving around town two nights ago and I saw this woman running.  I glanced down at the thermometer  in the car and it said it was 22 degrees!  I thought "that was me last year".  Running miles and miles in the freezing cold just so I could eat and not feel guilty.

Not this year I have embraced the primal life and set myself free.  It feels amazing.

I made it through thanksgiving!  I am pretty proud of myself for staying 100% primal.  I left the rolls and the pies alone.  I got on the scale today and it said I had lost 2 more lbs.  whoo hoo!  (It has been over a week since I have checked)

I say it is time for a treat.  This is my favorite thing to do when I get the sweet tooth or a PMS craving.

Take some blue berries, coconut milk, and dark chocolate.  (cinnamon optional)

Put the beautiful blue berries ina bowl

Then smash the heck out of them till they are juicy.

Add the coconut milk and shaved dark chocolate and stir up.  Garnish with berries that have not been smashed and a bit of chocolate.   It feels sinful, but you cam be guilt free knowing that you will only get leaner on this dessert.

fried green tomatos disaster (take one)

With the autumn came the frost.  The garden is gone and I find myself with buckets of green tomato's.  If you bring them in soon enough they will get ripe on the counter.

I thought I would "primalize" one of my favorite comfort foods.  Fried green tomatos!  ummm....  at least that is what I wanted to do.  It turned out to be a big flop.  I did get some good ideas and I will be trying it again.  for now I'll just share the disaster with you.

So the way grandma does it is with a corn bead batter... that is not going to work now that I have gone primal.  so I thought to dip them in egg and ground nuts with a little salt and pepper. I used coconut oil to fry them up.

The nuts cooked a bit faster than I thought I would.  So I had to remove the ones in the pan about half way through cooking because I was afraid that every thing would taste "smoky".

I used the nuts I took out to make a quick coconut milk gravy.

I think it was ok.  I could live on it if I had to, but it was far from the comfort food I remember.  I am thinking the next time I try it I'll do a take on a BLT and use bacon.  Maybe make it into a deconstructed kind of salad?

"noodles" and Pesto!

This is one of my favorite dishes!  This one is quick, easy, and is primal/vegan (yes they can go together) and GF/CF.  No matter what kind of fanatic you are... this one is a pleaser.

This time of year I really get hungry for something warm, fatty and comforting.  mmmmm  now I am going to have to make this tonight. 

Ingredients: for noodles
Summer squash-  yellow or zucchini
olive oil
tomato
onion (optional)

for pesto

1/2 to 1 C. pine nuts
3 large garlic cloves with the skin removed
3/4 C. olive oil
3 C. fresh Basil leaves
salt

Make the pesto first.  this is super easy if you have a blender or food processor.  Put the pine nuts and garlic in the blender and pulse a few times.  Add the basil and pulse a few more times.  Then keep it on low and drizzle the oil in slowly.  You will need to stop and scrape the sides every so often.  Blend till nice and smooth. Add salt to taste.  Set aside.

Hee hee!!!  I know it is hard to tell but this is what it looks like half way through.




You want to slice or use a mandolin to cut the squash in to Noodles.  If using zucchini you need to peel the skin off.  Heat the olive oil in a pan and add the onion.  Toss in the squash just for a few minuets and coat with oil.  Add the tomatoes.  Fresh or canned will work.

This is what it looks like when you first start cooking it.  My pan was a bit too small... or I was hungrier than I thought.

I like to plate mine like this because it is pretty.  However, if you have limited pesto (or a greedy crew)  mix it all together in the pan.

Like this!  

My noodles are kind of thick here because I was in a hurry.  You can do them any way you want.  It will taste amazing no matter what you do.

Enjoy!

Fast food!

I'm not sure what is the customary thing to do... do I introduce my self or just jump in and start writing???

It is more my style to jump in. So, first post here goes!

Coconut shrimp salad

In about the same amount of time that it takes to go through the drive through you can have a lovely, warm, primal meal.  

ingredients:
greens of your choice
tomato
avocado
onion
frozen shrimp
coconut oil
vinegar of choice
salt and pepper
nuts  (optional)
shredded coconut
Put a good sized blob of coconut oil in a small frying pan and start to heat.  Add in frozen shrimp. (as many as you want on your salad)

While that is heating put greens on plate.  I like to chop mine so they are easier to eat.  Cut up tomato and avocado place on top of greens.  Now this is the part where if you are serving vegan friends you toss a bunch of nuts and coconut on top and let them have it. 

Chop some onion and toss in the shrimp and stir till they are translucent.  Add a bit of salt and pepper. and place the shrimp on top of the salad saving the hot oil in the pan.  Add vinegar to the oil and whisk together till it looks nice and creamy.  Pour over the top. Sprinkle a bit of coconut for a garnish and Enjoy!

See how pretty? and all in about 6 minutes!