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Paleo Raspberry Sauce

by | Feb 6, 2016 | Broth/Soups/Sauces, Recipes

This sauce was served with a flourless chocolate torte for a Valentine’s Day workshop.  This is an option to serve allow or in addition to fresh raspberries.

 

 

Paleo Raspberry Sauce
 
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This sauce goes well with chocolate torte or a dairy free frozen dessert. It can be served with or without the addition of fresh raspberries.
Author:
Course: Sauces
Cuisine: American
Serves: 1 cup
Ingredients
  • 12 oz. frozen or fresh raspberries
  • 1½ cup filtered water
  • 1 tbsp. organic honey
  • 1 tbsp. unflavored kosher Great Lakes gelatin
Instructions
  1. Place raspberries and water in medium sauce pan and bring toa simmer for approximately 10-15 minutes so that all the berries begin to burst.
  2. Strain sauce through a fine mesh strainer so that it removes all the pulp and seeds.
  3. Sprinkle remaining sauce with gelatin and whisk.
  4. Allow the sauce to cool.
  5. Once cool to the touch, add the honey and stir well.
  6. Use it to top your favorite desserts. It can also be added into drinks like tea or even almond milk.

 

Steak Science Perfection

by | Feb 6, 2016 | Dinner, Recipes

A friend of mine has relatives that are serious about their steaks.  She passed on this steak science information and it truly does produce perfect steaks every time.  I served steaks for a Valentine’s Day workshop and the steaks had to sit for a while before being served and they were still delicious.

Steak Science Perfection
 
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Perfect, juicy steaks using a variety of cuts. I haven't been able to mess this one up yet.
Author:
Course: Main
Cuisine: American
Ingredients
  • Steaks of your choice.
  • Salt to taste
  • Pepper to taste
Instructions
  1. Rub salt and pepper into the steaks thoroughly.
  2. Place in oven at 275° and cook until internal temperature of steak is 125°.
  3. Remove from oven and allow to rest 15 minutes.
  4. Heat up iron skillet until really hot. You don't need oil.
  5. Sear steaks for one minute or so on each side until they are nicely seared. (Don't crowd the meat or you will have too much juice and decrease the searing effect. Don't over cook!)
  6. Serve immediately.

 

Paleo Chocolate Torte

by | Feb 6, 2016 | Desserts, Recipes

A version of this recipe was served during a Valentine’s Day workshop with raspberry sauce. I have worked on several different versions and came up with this one for this Valentine’s Day.  It is very rich and a little more  effort to make than other desserts, but wonderful for special “grown up” type occasions.  I also enjoy this with fresh fruit on top and/or coconut whipped cream.

Paleo Chocolate Torte
 
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Very rich and wonderful for special occasions. Can be served with raspberry sauce, fresh fruit, and/or whipped coconut cream.
Author:
Course: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 16 oz. dark chocolate pieces (I have used Lilly's Dark Chocolate Chips and Callebaut)
  • 7 egg yolks
  • 7 egg whites (room temperature)
  • 1 tsp. balsamic vinegar
  • ¼ cup coconut sugar (finely ground)
  • ¼ cup monk fruit (finely ground)
  • ½ cup ghee (plus enough to grease pan)
  • 1 tsp. pure extract of choice (vanilla, almond, raspberry, orange...)
  • 1 tsp. cinnamon (optional: I use Ceylon)
  • ⅛ tsp. salt
  • 1 tsp. raw cacao power or monk fruit to dust cake after baked
  • 9" spring form pan
Instructions
  1. Preheat oven to 350°.
  2. Line pan with parchment paper and grease with ghee or coconut oil. Coat pan with oil if lining the sides of pan to help paper stick.
  3. Melt chocolate and ghee in microwave safe bowl stirring every 30 seconds until melted and smooth (about 2 min.) or melt using double boiler on stove making sure water does not touch upper pan. Set aside while preparing eggs.
  4. Using a stand mixer, whip egg whites until foamy.
  5. Add balsamic vinegar and mix to incorporate.
  6. Increase setting to high and slowly add ¼ cup finely ground monk fruit and beat until stiff peaks form. Set aside.
  7. Using stand mixer and clean bowl, mix yolks, ¼ cup finely ground coconut sugar, salt and extract of choice.
  8. Add chocolate and ghee mixture and whip until incorporated.
  9. Gently fold in by hand ⅓ at a time the egg whites until well incorporated.
  10. Pour into prepared pan and bake at 350° for 25 - 30 minutes until toothpick comes out clean from center.
  11. Cool in pan on wire rack for 10 minutes before removing sides. Continue cooling completely before serving.
  12. Serve small slices with fruit, nut and/or whipping coconut cream of choice.

 

Paleo Sauce (Gravy)

by | Feb 5, 2016 | Broth/Soups/Sauces, Recipes

Purchasing or even making homemade sauce (gravy) without gluten can be a challenge.  Here is a recipe we used at a Valentine’s Day workshop and was well received.  I am continuing to experiment with other flour/starch alternatives to see if flavors improve with other sources.  This recipe was used with beef stock (or bone broth), but chicken, turkey or pork stock could be substituted to complement the meat it is served with.

Paleo Sauce (Gravy)
 
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Gluten free sauce or gravy is difficult to find to purchase or make homemade without the right ingredients on hand. This uses very simple ingredients. This recipe can be adapted to taste and to what it is being served with.
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Course: Paleo Sauce (Gravy)
Cuisine: American
Serves: 4 cups
Ingredients
  • 32 oz. organic beef stock (purchased or homemade beef bone broth; substitute the type of stock to match the meat it is being served with - chicken, turkey, pork...)
  • ¼ cup olive oil (I have also used avocado oil)
  • ¼ cup tapioca starch (flour)
  • 1 tsp. crushed garlic (I buy Dorot frozen cubes at Costco for convenience; picture under Resources)
  • ¼ tsp. organic ground thyme
  • ¼ tsp. ground white pepper
  • Sea salt to taste
  • * Other herbs or spices can be substituted to suite personal taste or dish being served
Instructions
  1. Heat oil in a large sauce pan over medium heat.
  2. Once hot, add tapioca starch and cook until absorbed.
  3. Add in the stock about 8 oz. at a time and whisk to incorporate.
  4. Add garlic, thyme, white pepper and salt.
  5. Continue whisking until the spices as well blended.
  6. Best enjoyed immediately, but can be refrigerated or frozen and reheated.

 

Paleo Bone Broth Made Easy

by | Feb 5, 2016 | Broth/Soups/Sauces, Recipes

Bone broth is foundational in any genre of healthy cooking.  When I first started to research digestive health, as well as joint health, bone broth was essential every where I investigated. Early on I was a little intimidated about keeping broth cooking at low temperatures on the stove or even in a slow cooker and needing to continue to add water.  I wanted a fast and easy way to make delicious, healthy broth in a very fixed amount of time that I could plan for.  I also wanted to be able to make several batches back to back if I knew I was going to be home for a while.  I like blocking out periods of time to prep, cook, store and freeze. (My husband sometimes comments that I’m like a squirrel trying to store up for the winter).  Bone broth is one of my favorite things to see stacked in the freezer.

Bone broth is becoming so incredibly popular that people are drinking it just like coffee.  Here is one article (but there are many elsewhere) from the New York Times that you might enjoy.

New York Times

I use an electric pressure cooker to speed the process.  You can find a suggested pressure cooker under Resources in Kitchen Gadgets.  I prefer to have a stainless steel interior pot.  These electric versions are safe and very easy to use.

Paleo Bone Broth Made Easy
 
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Bone broth is an essential part of a healthy diet. It can be drank just like coffee or used in soups, sauces and gravies. It can be frozen for easy storage to always have on hand. You can adapt the types of vegetables and seasoning to your personal taste.
Author:
Course: Broth/Soups/Sauces
Cuisine: American
Serves: 1 gallon
Ingredients
  • 1 !/2 - 2 lbs. bones (Any bones you want to use for your base. Example - chicken bones for chicken broth, beef...pork. You can combine all different types together if you want. You want to try to use organic or grass fed meat bones if possible. Your budget will determine what you can afford. Bones high in marrow and collagen are best.).
  • 2 organic carrots cut into chunks
  • ½ onion cut into chunks
  • 2 garlic cloves cut in half
  • 1 tbsp. Braggs apple cider vinegar
  • 1 tbsp. coconut aminos
  • 1 tsp. Celtic sea salt
  • 1 tbsp. Great Lakes Kosher unflavored gelatin (optional: I like the added collagen)
  • Filtered water added to fill line in pot (I sometimes use boxed organic broth as well)
  • Add any other veggies or herbs you love.
Instructions
  1. Place all ingredients into an electric pressure cooker.
  2. Pour in filtered water and/or boxed broth up to the fill line in pot.
  3. Start on Meat/Stew setting which automatically sets for 45 minutes. (You can stop after that, but I usually reset the 45 min. time one or two more times.
  4. When cooking time is complete release steam and open.
  5. Strain broth into glass bowl.
  6. Allow broth to cool in the refrigerator and allow the fat to solidify on the top.
  7. Scoop off the fat and freeze both for later use or refrigerate to use right away.

 

Paleo Chicken Salad

by | Feb 3, 2016 | Lunch, Recipes

I really enjoy chicken salad for a light lunch option. You can make up a large batch and use it up all through the week.  This salad can be placed in lettuce wraps, romaine lettuce or endive boats.  I have also served it in tomatoes or even fresh peppers.  This recipe can be easily adapted to personal preferences.

 

Paleo Chicken Salad
 
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This recipe can be made ahead in a large batch. It can be easily adapted to personal taste choices as well as given variety anytime you want to change it.
Author:
Course: Lunch
Cuisine: American
Ingredients
  • 1 - 2 lbs. chicken, cooked and cut into small chunks (I used rotisserie chicken to demonstrate ease, but you can roast your own, use an electric pressure cooker, bake chicken breasts, or even used canned chicken)
  • ½ cup chopped grapes or apple (optional)
  • 3 stalks celery finely chopped
  • 1 small onion or 2 Leeks chopped
  • 2 cloves garlic, minced (can use jarred)
  • ½ cup mayonnaise (homemade or Primal Kitchen brand)
  • 5 hard boiled eggs, chopped (optional)
  • Romaine or endive leaves for wraps/boats (tomatoes or peppers can also be used to serve in)
  • Sea salt and pepper to taste
  • Herbs of choice to taste (optional: parsley, dill, basil...)
  • Seed or nuts of choice (optional: sunflower seeds, pine nuts, sliver almonds, walnuts...)
Instructions
  1. Mix all ingredients together in large bowl.
  2. Serve in lettuce boats/wraps or in tomatoes or peppers.
  3. Store leftovers in covered container in the refrigerator.