Bacon Wrapped Asparagus

06/30/2010 4 Comments

We made this delicious appetizer for our dinner guests last weekend, and they loved it. It is very easy to make, is very nutritious and makes a great starter for just about any gathering.  Wait did we just say that bacon was nutritious?  Yes, friends, contrary to what you’ve been told saturated fat’s are actually good for you!

Click here for Mark Sisson’s definitive guide to Saturated Fat’s to learn more…  then, click here to read why Dr. Kurt Harris recommends saturated fats above polyunsaturated “conventional wisdom-healthy” fats.

We cooked these on a hot-plate cooker, but you could easily make them in a non-stick pan or better yet a cast-iron pan. We wanted to show you that you can either wrap the entire asparagus stalk, cook it and then cut it into bite sizes or wrap up some bite size bits to start with; either way you’ll love it.

The key is to get very fresh asparagus, look for some that do not bend easily are vibrant green in color and are a little thicker. Remember to cut about an inch off the bottom so that you’re not biting into a possible woody part of the stalk.

You should always choose bacon that is:

We used Thick Sliced Dry Rubbed All Natural Uncured Bacon from Wellshire for these babies here. It is one of the best bacon that we’ve had. Wonderful stuff.

Wrap one asparagus stalk with one slice of bacon and fasten with 1/2 toothpick. Cook them on medium until golden and semi-crispy and then simply enjoy!

Bacon…Bacon…Bacon….we love bacon! :-)

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Gluten-free Banana Squares

06/28/2010 3 Comments

It has been a while since we’ve posted a dessert. Today we would like to share one of my mom’s fabulous recipes that I have enjoyed for years. We have of course modified it, as we do not use mounds of sugar as usual traditional European recipes call for.

This dessert is very easy to make, totally gluten-free, grain-free, and organic. What is not to love?

Ingredients that you will need for the bottom:

  • 6 eggs (we prefer cage-free)
  • 160 grams of blanched almond flour
  • 2 tbsp raw local unfiltered honey
  • 1 tbsp organic vanilla extract

Toppings ingredients:

  • 2 tbsp homemade (preferable no-sugar) blueberry jam (we make ours without sugar and with a splash of lime juice); it is key to use an organic slightly tart spread
  • 2 1/2 bananas sliced
  • 200 grams of dark cooking chocolate (we prefer 75% or 85%)
  • 1/8 cup heavy cream (you may need to add a few drops if you feel that the chocolate is too thick)

Here’s how you make them: Pre-heat oven to 350 degrees F.

Instructions for the bottom: Separate egg whites and yolks. Beat egg whites with a hand-blender until they are totally stiff and set aside. Then mix egg yolks with honey and vanilla and beat until as frothy as possible, this usually takes a few minutes. Add blanched almond flour and mix gently on low until all ingredients have properly blended. Now gently fold in the egg yolks with a rubber cake spatula until it becomes a beautiful light fluffy mixture and pour into a non-stick rectangular 13 x 9 x 2 cake pan and bake for about 10 minutes. Be careful not to overbake. The best way to check to see if it’s done is to see if it has a beautiful golden color and if prodded with a steel kabob, nothing sticks then you are all set. Turn off the oven and let it sit for a minute and remove from the oven. Let it cool for 10 – 15 minutes and gently spread it with your favorite jam. Add sliced bananas and begin to prepare your chocolate cover.

Chocolate cover: Heat cream in a small saucepan on medium high, add chocolate ribs and stir constantly, reduce heat to medium. Once all chocolate has melted and no lumps remain, gently pour onto cake in sections using a spatula to disseminate all the chocolate.

Refrigerate it for 30 minutes and serve either cold or warm. It is delicious either way. This one is for you Janine! :-)

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The non-green Side: Dried Apricot & Prune Saute

06/24/2010 1 Comment

Let’s face it, we are not always in the mood for ultra greens, such as swiss chard or broccoli. Once in a while it’s very nice to make something a little different – something that enhances a flavor such as perfectly cooked chicken breast. Every single one of our meals has a green factor, whether it’s salad or a vegetable. But for your next dinner, we wanted to share a taste bud explosion with you. Try making our Dried Apricot & Prune Sautee as a side dish to your chicken breast or favorite pork dish, or as a topping which we recommend. The flavors are slightly sweet and subtly tart. The combination of the coconut oil, shallots and spices is just lovely. If you’re going to serve this as a side it will yield 2 servings, as a topping obviously 4.

It is very easy to make; it will create a celebration of your senses, and it will be slightly unconventional – which is always fun! We look forward to your comments and favorite protein pairings! Happy Creating – Jo & Henry

Ingredients

1/2 cup Dried Apricots diced
1/2 cup Dried Prunes diced
1 cup Shallot sliced
1 pinch Sea salt
1 pinch Black pepper
2 tablespoons Coconut oil
1 teaspoon Paprika
1/2 teaspoon Caraway Seed

Instructions
Heat coconut oil on medium – high (depending on your stove) in saute pan and combine spices, dried apricots, prunes and shallots. Stir often so to ensure not to burn fruit. Cook for about 7 minutes and serve!

This makes an excellent side dish or topping for chicken breast!

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Turkey Drumsticks

06/22/2010 2 Comments

Turkey Drumsticks are a quick alternative to cooking a whole turkey. The dark meat is super moist and very easy to prepare and cook. We always feel like we are releasing our mini inner grok and grokess :-)

Henry connecting with his grok

when we sit at the table and hold a turkey leg … kind of fun and prehistoric. We love our meats and throw in some chicken and seafood here and there, but it’s nice to have an alternative. Turkey drumsticks are available in just about every store, are easily found to be organic and are extremely affordable, actually down right cheap!

Ingredients that you will need:

  • 5 turkey drumsticks
  • 1 tbsp caraway seeds
  • 1/4 tbsp (to taste) sea salt
  • 6 cloves of freshly chopped garlic
  • 1 1/2 – 2 cups water
  • black pepper to taste
  • couple of fresh rosemary twigs

Pre-heat your oven to 350 degrees, place drumsticks into a non-stick roasting pan if you have one; a regular one will do just fine. Rub legs with all ingredients above, add water and begin to bake. It should be very easy from here on out, cooking time is about an hour or until the meat thermometer reads 180 degrees. Rotate only once half way through cooking time and baste with juices from the herbs and water.

This is what they’ll look like; the meat should just about fall off the bone. Yummm, serve with your favorite veggie or a nice green salad.

Looking forward to your comments!

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Paleo Kung Pao Pork

06/18/2010 2 Comments

All we can say is that my husband’s latest creation is absolutely delicious and a must try in your kitchen. Please let us know what you think once you make it – we look forward to your comments and always encourage ideas on possible improvements! Enjoy – Henry and Jo

The marinade is incredibly important, as is the sauce, real food ingredients and the preparation of the actual meal.
Here’s what you’ll need for your pork’s marinade:

Now prepare your mouth-watering sauce:

  • 1/2 cup coconut aminos
  • 1/4 cup white wine
  • 2 tbsp coconut vinegar
  • 2 tbsp walnut oil

Ingredients you will need for the actual meal – best if you combine these ingredients in a wok.

Paleo Kung Pao Pork all ingredients combined and cooking

  • 2 tbsp coconut oil
  • 8 dried red chiles, whole
  • 1 inch ginger thinly sliced
  • 2 garlic cloves
  • 2 green onion
  • 1/4 cup almonds

Here is how to prepare everything:

  1. Combine Marinade Ingredients with Pork and let it marinade overnight or for at least 4 hours. We like to use a freezer bag, it allows for maximum ingredient penetration.
  2. Soak almonds in bowl with warm water for as long as you marinade the meat.  Peal skin from almonds and set aside.
  3. In a small pot, combine the ingredients for the sauce.  Reduce the sauce over medium to medium – high heat until it starts to thicken. This will take about 10-15 minutes.
  4. Over high – heat, in a wok, bring the coconut oil to almost smoking temperature. Stir-fry the chilis, ginger, garlic, almonds, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the pork and stir-fry for 1 to 2 minutes, until golden in color.
  5. Add the sauce and bring to a boil continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

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Roasted Pepita Encrusted Shrimp Salad

06/16/2010 3 Comments

Today we’d like to introduce a very quickly prepared meal that you could serve as Hors d’oeuvre or on a salad for lunch or dinner as we show here in our picture.  You can prepare this meal or appetizer in less than 5 minutes and you will enjoy all the health benefits and nutrition that your body needs. Pumpkin seeds are some of our favorite seeds and are even more delicious when roasted. Some are salted some are not. Our recipe does not call for any additional salt as we used the dry roasted sea salted pepitas.

The pumpkin seeds, aka pepitas, are a good sources of protein,  and the essential minerals. and iron can provide over 20% of the recommended daily iron intake, as well as zinc, manganese, magnesium, phosphorus, copper, and potassium. The seeds also provide essential PUFAs with at least one Omega 3 and one Omega 6 unsaturated fatty acid.

So without further delay, let’s get into this ultra tasty, super healthy dish! :-)

Roasted Pepita Encrusted Shrimp Salad

If you are making dinner or lunch for 1, you will need:

  • 4 – 5 ounces of shrimp
  • 1/4 cup dry roasted salted pepitas
  • 1 pinch of crushed chili flakes, to taste
  • 1 lime
  • 2 tbsp coconut oil
  • 1 tbsp pumpkin seed oil
  • up to 2 cups of mixed greens

Clean shrimp and “partially” dry them. Mix pepitas and chili flakes and crush them until they are well ground down. See picture:

Crushed Pepitas

Heat coconut oil in a cast iron pan on medium. Roll shrimp in crushed pepitas, pat on batter and carefully place into hot oil. Carefully flip with tongs after 30 – 40 seconds, cook for another minute and either serve them as an appetizer or on your salad. Drizzle with lime juice before serving.

If you’d prefer the salad depicted above, simple place shrimp on lettuce and drizzle with 1 tbsp of pumpkin seed oil and enjoy. This is an absolutely delicious dish.

Please let us know what you think, we welcome your comments!

Filed under Entree, Food Wisdom, Hors D'Oeuvre, Paleo, Primal, Salads Tagged with , , , , , , , ,

Coconut-Curry Asparagus Soup

06/14/2010 6 Comments

The combination of flavors is unbelievably delicious: the subtle sweetness of the coconut milk, mild curry and the interesting bittersweet taste of the asparagus make for a most delectable appetizer or even lunch entrée.  Just remember to pair this soup with your favorite protein if you’re going to eat this as a stand-alone dish.

This soup is completely dairy free, gluten-free and a very healthy quickly prepared alternative to canned soups or store-bought “healthy” soups, that are loaded with sodium and processed. Make this in advance for lunches, dinners or for your favorite friends. This soup is prepared well under 20 minutes and will keep in the fridge for up to a week.

Asparagus is incredibly nutritious and is a member of the lily family. It is packed with vitamin K, B, C and A. It boasts an impressive line up of vitamin B1, B2, B3, and B6, including phosphorus, potassium, manganese, copper, plenty of dietary fiber and protein. For more detailed information on its health and nutrition benefits take a look at The World’s Healthiest Foods.

Try to make some this week and let us know what you think, we would love to hear your comments on our Coconut-Curry Asparagus Soup! (this recipe feeds 4)

Ingredients1 medium Yellow onion sliced
3 small Cloves of Garlic chopped
1 medium Serrano chiles chopped & seeds removed
1 pinch Sea salt to taste
1 teaspoon Crushed Coriander Seeds
2 cups Water
1 tablespoon Curry powder (mild)
12 ounces Asparagus chopped

2 cans of Coconut milk
3 tablespoons Coconut oil

 

Instructions
In a soup pot add coconut oil, onion, garlic, chiles, crushed coriander and heat on high until golden and glossy. Then add curry powder and asparagus and stir for about 5 minutes on medium. Add water and bring to a boil – boil for 7 minutes on high, reduce heat to low – medium and add 2 cans of your favorite Organic Coconut Milk. Stir all ingredients and turn off heat.

With a handheld blender, slowly blend all ingredients until soup is completely creamy and lump free. If you prefer, you may also mix all ingredients in a blender or food processor.

This is truly delicious and refreshing, served warm or cold – totally dairy free.

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Paleo Cole Slaw & Mayo

06/09/2010 3 Comments

If you are like us, you always look for healthy alternatives, such as homemade mayonnaise and fresh homemade cole slaw.

Nutty Kitchen Paleo Mayo

  • 1 large egg
  • 1 tsp organic dijon mustard
  • 1/3 tsp Celtic Sea Salt
  • 1 Tbsp Coconut Vinegar

Mix all the ingredients above using hand blender first… Then slowly add oil below as you continue to mix.

  • 1 cup Coconut Oil or 1 cup light olive oil (don’t use extra virgin olive oil)

Our cole slaw is refreshing, light and delicious. We pair it with grilled chicken, meats and lamb.
Nutty Kitchen Paleo Cole Slaw

  • 12 oz Trader Joe’s Slaw Mix (really any of your favorite stores, or just chop up some cabbage, carrots, etc.)
  • 3/4 cup Nutty Kitchen Paleo Mayo
  • 1 tsp fresh ground black pepper
  • 2 tbsp Lime Juice
  • 1 dash sea salt
  • 1 tsp caper juice

We look forward to your comments on how yours turned out. :-)

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Pan-fried Rosemary Garlic Sweet Potatoes

06/07/2010 1 Comment

We love Mediterranean cuisine and the aromatic qualities of Rosemary. A little twig just seems to enhance each delicious bite. Today we wanted to show you how easy it is to grow Rosemary in your front yard, backyard, really anywhere. As most of you know, we live in the beautiful Sonoran Desert, where temperatures can climb to a breath-taking 118 degrees. This sort of heat only happens during July and August and usually doesn’t last for more than a couple of days. The typical temperatures range on average per year in the low 100s. On the flip side, we do experience some frost in the winter months and yet this lovely herb fairs it all. If you can grow Rosemary here, you can grow it anywhere. :-) Ours do not receive any sprinkler water! Only a pitcher of water every once in a while. We’ve planted two tiny ones a year or so ago and look how big they now are. It is so rewarding to walk out the front door and clip some fresh herb…no pesticides.  

With our Rosemary, we made some Pan-fried Rosemary Garlic Sweet Potatoes. Serves 4

Ingredients:

  • 3 cloves of garlic, chopped
  • 2 tbsp coconut oil
  • 2 medium yellow onions, sliced
  • sea salt to taste
  • fresh ground black pepper to taste
  • 4 twigs of fresh rosemary
  • 2 medium red sweet potatoes
  • 2 medium white sweet potatoes

In a high-rimmed pan, lightly brown garlic (careful not brown them too much as the garlic will turn bitter), then add onions and cook until glossy, add sliced potatoes , salt, pepper and rosemary. Pan-fry on medium-high until tender, about 20 minutes. Serve with your favorite protein dish, such as steak, fish or chicken. Your call, just enjoy!

Tip: Any left overs are fantastic in your morning eggs and bacon!

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Rosemary Roasted Sunchokes

06/04/2010 3 Comments

Today we would like to introduce an oldie, but a goodie, the Sunchoke.  It is commonly known as “Jerusalem Artichoke“, but is actually a native of the United States.  Surprisingly enough, it is a species of sunflower and is classified as a tuber.  The taste varies in preparation.  If peeled and eaten raw it most closely resembles that of water chestnuts – a little nutty, a little sweet and a light crunchy texture, but if boiled or roasted they take on a very similar taste to potatoes.  However, “regular” potatoes varieties are all very high on the Glycemic Index (GI) scale,  yet sunchokes have a medium GI score of only 50, the same as a sweet potato.  Also, unlike those “regular” varieties, sunchokes do not contain solanine that pesky glycoalkaloid which is toxic and another reason to avoid them.

If you’re going to cook them in thick slices for too long, you may run the risk of getting them too mushy.  Thus we’ve sliced them rather thin and pan roasted them in our wok with excellent results. We served ours with Mark’s Aromatic Whole Grilled Chicken. A great combination.

Pick sunchokes that are firm and don’t show any signs of mold or are wrinkly.  Their shades can range from quite dark brown to very light brown, almost like ginger.  If you purchase them before you intend to cook them, keep them refrigerated (unwashed) in a plastic bag for up to one week.

So what’s in 1 cup of raw Sunchokes?

  • Calories 110
  • Carbohydrate 26g
    • Dietary Fiber 2g
    • Sugars 4g
  • Protein 3g
  • Vitamin C 10%
  • Iron 25%

Rosemary Roasted Sunchokes

Ingredients:

  • 1 lbs Sunchokes, peeled and thinly sliced
  • 1 pinch sea salt to taste
  • 1 pinch chili flakes to taste
  • 3 large shallots, sliced
  • 3 stalks of fresh rosemary, de-stemmed
  • 2 large cloves of garlic, diced
  • 1 1/2 tbsp Fat: Ghee, Butter, Lard or Tallow

Preparation:

Heat fat in wok, add garlic, shallots and rosemary. Roast until glossy and golden, then add sunchokes, salt and chili flakes. Roast for 15 – 20 minutes and serve. So easy so delicious!

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