Happy Birthday Henry!

Henry with our little nephew Gabriel

It was a big week last week, among many things, most importantly it was Henry’s 40th birthday. He has never looked better, since we have switched  to a Primal/Paleo way of life about 2 years ago. He has gotten so much stronger, his workouts are amazing – thanks to many including Robb Wolf, Martin Berkhan, and our amazing friend Zach Kepes.

My parents were still here with us to help celebrate, and his brother, sister-in-law and our sweet 5 month old nephew drove in to see us too. We had a wonderful group of people share in Henry’s festivities, among them two wonderful people who brought their AMAZING homemade beef jerky, thanks so much Amy and Angelo of Latest In Paleo, you are amazing!

We had so much stuff to do, so we decided to make food that we could prepare before the arrival of Henry’s guests. So here is what we served:

Juicy Roasted Pork Shoulder

Delicious Cubed Pork in Sauerkraut

Cevapi, we added veal this time

Persian Cucumber Salad

Some delicious and refreshing Tabouleh, fresh strawberries, black berries and a few other amazing things.

My dad cooking cevapi

I made him some Paleo Carrot Cake with fresh whipped raw cream, BUT forgot to take a picture. I will be making that soon again and share the recipe with you.

LGL’s Kiwi-Coast Mussels

Ladies and Gents: this is such an easy and ultra delicious dish that one of our dear friends shared with us while visiting…it is a must try.

LGL told us that he learned this dish while traveling around New Zealand’s South Island coastline. According to him, locals boasted a vast array of healthy and delicious recipes for their beautiful and abundant hand-sized mussels, fresh out of the ocean.

Living in Arizona we must make do with mussels from a good store, but in this case frozen.  However, they still tasted amazing with this great preparation.

Serves 4 – 6 for appetizers…or 2 -3 Svendblads. :-)

Ingredients for this tasty dish:

  • 3 – 6 lbs of mussels, as closed as possible
  • 3 – 4 strips of bacon (nitrate free, of course) cut into fingernail size pieces
  • fresh ground black pepper to taste – coarse ground
  • 1 gluten-free beer, ice cold – we use Redbridge
  • 1/4 cup coarsely chopped cilantro

How to make it:

  • obviously wash your mussels and drain till virtually dry
  • heat up a large wok or stir fry pan, add bacon and stir until it gets glossy and a bit crunchy
  • now add mussels and stir for a few minutes with a wooden spoon
  • add 1/2 bottle of cold gluten-free beer, add black pepper, remove from heat and add cilantro;
  • serve immediately with ice-cold gluten-free beer or a glass of white wine
  • we served this with some tasty Taro chips

Looking forward to hearing what you think!

Thanks LGL – we miss you!

Jo, Henry and Tiger

Baked Taro Chips

Behold the Baked Taro Chips!

We make these anytime we want some sturdy dipping chips.  These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip.  They are hardy and very tasty, easy to make and a must try.

Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity!

B

Ingredients

  • 1 Large Taro Root
  • 2 Tbsp Coconut Oil
  • Salt and Pepper to taste

How to make these amazingly tasty and easy treats:

  1. Preheat oven to 400 degrees (we heat ours to 400 convection)
  2. Remove outer peel from Taro Root, we used a vegetable peeler
  3. Use a mandolin to cut into thin uniform slices
  4. Warm Coconut Oil in Microwave or with warm water and brush chips with Coconut Oil
  5. Sprinkle with Salt and Pepper
  6. Place sliced taro on oven racks or sheets and rotate the baking sheets in position to make sure that all chips cook evenly.
  7. Bake for 20 minutes per side, check often to make sure you don’t burn them!

Thanks Amy for the awesome Lucky Bamboo; it’s very happy in the Nutty Kitchen. :-)

Rosemary-Lemon Yogurt Sauce

Ahhh, it getting so nice and warm here in Arizona, and we’ve fired up our BBQ already. We just picked up a whole lamb, but processed and packaged into perfect pieces by Kenny and Brenna Aschbacher of the Fish Hugger. Fabulous lamb guys!  Try this delicious sauce with grilled lamb chops and on top of a bed of our kale salad.

What’s in the sauce you ask? :-)

  • 1 cup of full fat Greek yogurt
  • 1/2 of a large and super juicy lemon
  • a pinch of sea salt
  • a bit of fresh ground black pepper
  • 2 cloves of garlic
  • 1 small fresh Thai chili
  • 3 fresh stems of your favorite Rosemary, leaves only

We love our Magic Bullet for quick chopping…so combine all ingredients, except for the lemon juice, and add into the bullet, and chop in the smallest container until everything is totally ultra finely chopped. Now stir into the yogurt along with lemon juice and mix very well. Adjust pepper and salt to taste and chill for an hour before serving.

Yumm…it’s awesome, but we still love our Chimichurri!

Ćevapi – Croatian Sausage

What a treasure to have my parents visit.  This is a very old, very traditional dish that I grew up with.  A good glass of wine and good company makes this meal even more enjoyable to share.  Tonight my dad made these amazing Cevapi, I loved every bit dad!   Thank you!

Ingredients for about 25 2oz sausages:

  • 2 lb grass fed ground beef
  • 1 lb ground lamb
  • 4 garlic cloves finely chopped
  • 5 shallots, finely chopped
  • 1/4 tsp fresh ground pepper
  • salt to taste

How to make them:

  1. Mix all ingredients together
  2. Form into 2 oz sausages, let sit a few hours or overnight
  3. Grill and serve

Chilled Lemon Creme

It’s lemon harvest time and we’re trying to figure out different and interesting ways to use our lemons from our tree. It’s unusual for us to post two dessert dishes in a row, but I just could not resist. It’s starting to warm up here in AZ and Summer is slowly approaching, with that said, keep this easy tasty chilled desserts in the back of your to serves for those warmer months. Serves 5.

Ingredient line up:

  • 2 large lemons
    • juice of both, and zest of both
  • 1 cup of water
  • 1/8 to 1/4 cup of local honey, we steer on the side of less
  • 3 eggs
    • separate yolks from egg whites
  • 30 grams of sweet potato flour or coconut flour

Beat egg whites until very stiff and set aside. Bring 1 cup of water, honey and lemon zest to a boil.  Mix egg yolks, a dash of water, and flour together and stir into pot with water, honey and lemon zest and bring to a quick boil again, remove from heat and slowly stir in lemon juice and allow to cool. Once cooled fold in beaten egg whites, until everything is properly blended together and fill into your favorite serving dishes and chill in the refrigerator. Enjoy within the hour.

Top with some fresh raw unsweetened creme or your favorite berries.

Paleo Ube Jam – Purple Yam Jam

Good Shepherd's Offerings

A few years ago on a trip to the Phillipines, Henry made the day trip from Manila to The Good Shepherd Convent in the town of Baguio.  This Convent is world renowned for their delicious desserts, specifically their Ube Halaya or Ube Jam.  What is Ube Jam?  A delicious combination of Purple “Yams” (Sweet Potatoes really), Evaporated Milk, and Sugar.

"Tierra de Maria" - sight seen on the way to The Good Shepherd

The Good Shepherd version of this Filipino dish is so popular, that you have to wait in a long line, and you can only buy two at a time!  Obviously, the sugar and milk make this a non-starter for our whole food/real food diet.  However, we came across some Purple Yam’s recently and decided to attempt a dairy and sugar free Paleo version of this treat.  Give it a shot and please tell us what you think?  You should be able to find Purple Yams at your local Asian market.

Josephine about to enjoy her very first bite of Ube Jam

Ingredients for 6 servings

  • 2 Large Purple Yams
  • 1/3 Cup Aroy-D Coconut Cream
  • 1/4 Cup Tropical Traditions Coconut Cream Concentrate
  • 1/4 Cup Pure Maple Syrup, Honey, or Brown Rice Syrup
  • 1 Tbsp Organic Vanilla Extract
  • 1/2 tsp Sea Salt

How to make it?

  1. Boil Yam in large pot for 20-30 minutes or until you are able to easily insert and remove a fork
  2. In a separate smaller pot, on medium heat, combine Coconut Cream, Coconut Concentrate, Maple Syrup, and Vanilla Extract.  Stir to combine ingredients well and to avoid burning or sticking to pan.  Reduce heat once Coconut mixture is homogenized.
  3. Remove Yam from warm water and peel and discard the yellowish skin.
  4. Combine Coconut mixture and Yam in either a food processor, or in a large pan/bowl where you can mix with a hand blender,  blend until Jam is smooth, thick, and very well combined.
  5. Use a spatula to load into 4 small serving cups.
  6. Chill for at least 2 hours before serving.
  7. Enjoy!

Breakfast BLE – Bacon Liver and Egg

Yes, my wonderful husband was at it again…he made an amazing breakfast for me since I was not going to be able to eat all day due to meetings, etc. He used fresh left over liver filets from our most amazing dinner, another new liver recipe which we will post soon.

This amazing breakfast consisted of one cage free egg a perfect strip of bacon, a few slices of boiled sweet potato and an deliciously prepared slice of fresh calf liver, roasted in a few green onions.

We already know that you can prepare all other ingredients to perfection, but here’s how to prepare your liver filet.

Ingredients for 3 servings

  • 3 strips of uncured nitrate-free bacon
  • 3 slices of fresh calf/veal liver
  • 3 stalks green onion, chopped
  • 1 boiled sweet potato
  • 3 organic cage-free eggs
  • Salt and Pepper to taste

Instructions

  1. In a medium pot boil water, add sweet potato and cook for 30-40 minutes or until easily punctured by fork. (This can be done the night or day before)
  2. In a large pan start to cook bacon on medium heat until most of the fat is rendered 3-5 minutes.  Remove bacon slices and keep someplace warm.
  3. Add  chopped green onion and cook for about 5 minutes stirring occasionally to avoid burning.
  4. Add eggs to pan (we use like to use non-stik egg rings to maximize cooking surface)
  5. Add liver slices and cook for about 2 minutes per side
  6. Serve as shown above

I absolutely loved this meal; it tasted amazing, was incredibly satisfying, and best of all kept me full all day. Thanks Henry for always taking care of me. :-)

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