Monday, December 2nd, 2013
Crunchy organic cabbage + sweet oranges + creamy dressing —–> a unique and delicious salad.
Almond Butter Coleslaw
Yields 4 to 6 servings
- 1 head purple cabbage, cored and chopped (or shredded)
- 2 tomatoes, chopped
- 4 oranges, peeled, seeded, and chopped
- 1 handful raisins
- 7 olives, pitted and chopped
In a blender, combine the raw almond milk, raw almond butter, vinegar, salt, and pepper. Blend until smooth.
In a large bowl, combine the cabbage, tomatoes, oranges, raisins, and olives and toss to mix.
Add the dressing and toss until the dressing coats the salad ingredients.
Flickr photo credit
Sunday, November 17th, 2013
Glory Muffins in Hartstone Pottery
This delicious, healthy, and gluten-free recipe was adapted from Dr. Weil’s Carrot-Banana Muffins in his True Food cookbook. If you want it paleo style, then use the coconut oil option over the butter oil options.
Glory Muffins is one of our favorite muffin recipes because the flavor is wonderful and the different textures make for a fun experience. You should definitely make these.
Read More »
Tuesday, November 12th, 2013
Although I often just like having my chicken made in a slow cooker as a stew or soup, this recipe deserves a spot in the chicken recipe rotation because it’s so damn delicious.
Garam Masala Orange Chicken (paleo gluten free) with carrots and greens.
I’d say we have chicken probably once a week, and when we do, it’s with the skin on and it’s always pasture-raised AND organic. I was excited to see that I could buy it online – and soy-free to boot! – from Good Earth Farms, since I wasn’t able to find it at any stores. Pastured chickens are small by nature since they’re not loaded with chemicals, hormones or anything nasty.
My chicken recipes are usually made with a pasture raised chicken that is 2 to 4 pounds (whole or pieced – to be honest though… when baking chicken I prefer it pieced because I stink at carving it post-roasting). This is enough to feed my hearty-appetite family (Greg, Kamea, myself) with some left over. With leftovers, I like to add it to my pastured eggs at breakfast or I add broth and make soup for lunch.
Read More »
Saturday, November 2nd, 2013
Spiced Bison Short Ribs on Acorn Squash
I just had what must have been the easiest recipe in the world. As a result, I’m on the computer blogging about it because this easy recipe freed up so much time that I can share it with you.
Back story: I ordered grass fed bison short ribs a couple of months back, but they stayed in my freezer for so long because, frankly, I was intimidated by them. I’d never made ribs or short ribs, and I had no idea where to begin. Well, that’s not true. I did know where to begin. 1) My Slow Cooker and 2) Google.
My new motto… when in doubt, slow cooker.
Read More »
Friday, October 25th, 2013
Beautiful organic grass fed beef bone broth made with the Sous Vide Supreme.
Bone broth (a.k.a. stock)… I love it.
One of the earlier foods I introduced into our diet after changing from vegan to omnivore was nourishing (and delicious) homemade grass fed bone broth (stock).
In culinary circles, stock (or as I’ll refer to it in my blog post, bone broth) is considered the foundation of cooking, and for good reason. A cup of broth seems so simple, and for the most part it is, but it can be used in so many ways. Bone broth really sets the foundational flavor for many recipes.
Michael Ruhlman writes about stock making, “It may be the most commonly avoided preparation in America’s kitchens, even though it’s the single preparation that might elevate a home cook’s food from decent to spectacular.” He also says, “If there’s one preparation that separates a great home cook’s food from a good home cook’s food, it’s stock.”
I hope those quotes inspire you to embrace stock (bone broth) making, and if you’re still on the fence, read on because I’ll show you how easy, fun, and wonderful it is to prepare.
*UPDATE – TODAY (10/25/13): Since writing this long post and scheduling it to appear, I’ve learned even more about making stock because I’m enrolled in a Classic Cooking school right now, and we actually learned about stock making today. I would say that my instructor would probably be intrigued with some of what I’ve written but he’d also probably be horrified. I had planned on adding to this post to reflect that, but I came home and saw that — oops — the post has gone live already. That being said… these are all still “pretty” legit and they make yummy bone broth. I will add to the bottom of this post what I’ve learned in school for the truly classical method, hopefully later today!
Warm bone broth going into a mug.
Making bone broth was something that really intrigued me once we ended our decade-long vegan journey. At the same time, I didn’t know much about it. If I remember correctly, we started our omnivore foodie life with organic, pastured-raised eggs, along with grass fed organic ghee and high vitamin butter oil, and then we added sardines (learn how you, too, can love sardines here).
Shortly after, I was mystically drawn to bone broth so I started playing around with it. Seemed weird, mostly because I was using the term “bone broth” yet I couldn’t help myself because it sounded wickedly fun. Bone broth is also referred to as stock (chicken stock, beef stock, fish stock), so when you’re talking to people outside the Paleo or Nourishing Traditions spheres, they might look at you like you have two heads if you say you make bone broth, which is really just good ol’ stock.
When I started the bone broth journey, I had no idea what to do or where to begin, but I quickly learned. It’s my hope to introduce this into your home if you’re new to it, with ease and excitement, because making bone broth (i.e., chicken or beef stock) is really fun and crazy easy. With a few simple tips, you will be well on your way.
Read More »
Sunday, October 20th, 2013
Sardine Pate Recipe for Beginners
Sardines were one of the first animal foods we introduced to our diet when we went from vegan to omnivore late in 2012. At the time we weren’t ready to have other fish because we wanted to research mercury, toxins, etc. But, we wanted some fish, and our best bet: sardines because of their low trophic level and super nutrition. Some in the paleo world call them a superfood.
Did I like them? Well, honestly they skeeved me out a bit. I used to love tuna fish back when I was young, but sardines were a whole new ball of wax, coming with skin, bones and all. Yeah, sardines were the kind of thing my step-dad ate and I used to think, “Ewww, dude, you’re gross.”
Read More »
Sunday, October 13th, 2013
I think the way for raw vegans and paleo peeps to eat together of the same meals is to keep it to mostly desserts and salads. Those can easily be made both raw vegan and paleo. Enter: 60-Second Raw Ranch Dressing. This is a great ranch dressing that takes just minutes to make.
Note: Once this dressing is refrigerated, it thickens. At this point, it is still thin enough to use on a salad, but you can always water it down if you like. You can also use the thickened version as a luscious, flavorful dip for veggies.
60-Second Raw Ranch Dressing (Raw Vegan Paleo Gluten Free Soy Free)
Yields 1 1/2 cups
In a blender, combine the water, cashew butter, dill, lemon juice, onion powder, salt, and pepper. Blend until smooth. Done! Super yum.
Wednesday, October 9th, 2013
Making butternut squash in a slow cooker is ridiculously easy and we’re all busy… Right? We need some easy in our lives when it comes to food, but we don’t want to sacrifice flavor or nutrition at the same time. Enter: slow cooker.
I am blogging this insanely easy process because there was a time when I didn’t know about it and figured there might be some of you who don’t know either.
Tip one… Use a sharp knife. It’s not easy cutting a butternut squash in half (lengthwise) unless you have a sharp knife. Here’s the one I’ve been using for about 9 years.
Read More »
Wednesday, October 2nd, 2013
Vibrant and satisfying salad ready to be tossed.
Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)
This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.
Read More »
Monday, September 30th, 2013
Slow cooker caramelized onions.
I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.
Read More »