Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing.

This is so easy to make and will make you and everyone happy!

The best part of this dish is that you can improvise as you see fit to make it work.

• we made about 15 tentacles, but you can make tentacles and body if you like
• in a mixing bowl, add:
  • 1/2 cup of coconut flour
  • sea salt to taste
  • fresh cracked pepper to taste
  • 1/8 cup of fresh finely chopped cilantro
  • pinch of cayenne (0nly for the brave)
• get 1 cup of coconut oil and heat to medium in a wok type pan, heat to high, but be careful when emerging the calamari, they will spit oil, cover with a spatter catcher
• 1/2 lemon juice for the end to sprinkle

Add all ingredients together in a bowl and stir well, fold calamari in and shake off well before frying it – be careful not to get too much coconut flour into oil, as it will make then soggy NOT crispy.  Slow fry better, always!!!

Enjoy and live well! Jo n Henry

Mom, Vielen Dank und ich Liebe und Vermisse Dich!

Ingredients for the Roulades:

• 1 large head of fresh green cabbage
• 3 lbs grass-fed ground beef
• 1/4 cup of organic sweet rice (we used Haitai) *** Precook the rice
• 1 small yellow onion, finely chopped
• 3 large cloves of garlic, finely chopped
• Sea salt and black pepper to taste
• 1/4 tsp of caraway seed
• 1/2 tsp of marjoram (activate by rubbing the herb between your palms)
• 1 pinch of cardamom seeds

Ingredients for Sauerkraut:

• 2 lbs of sauerkraut, wash very well otherwise it will be too sour
• 1 large yellow onion, sliced
• 3 thick slices of bacon, chopped
• 1 tbsp of coconut oil

Preparation for Roulades:

Heat salted water in a large pot to boil. Cut the stem of the cabbage head out, keep the leaves; so carefully cut out the stem…. place head of cabbage into boiling water and boil until you see the leave becoming softer and a little translucent. Now carefully peel one leaf after the other off and place to the side.

While your water is boiling, mix all ingredients above (not the cabbage head) well, and let it rest.

Use the same large pot for the sauerkraut: On medium-high heat coconut oil and chopped bacon until slightly roasted and sliced onion. Sautee until nicely wilted and glossy. Now add the washed and well-drained sauerkraut and stir well, reduce heat to low.

Take one cabbage leaf at a time and fill it with an egg size meat mixture. Here is how to roll it: Start with the thicker side of the leaf and fold over once, then fold in the left and right sides and roll it to the end of the leaf and secure with a toothpick. Place one after the other into the sauerkraut. Cover each Roulade with sauerkraut and alternate. Bring to a boil one more time, cover, reduce heat to low and simmer for 2 hours.

…and now, just enjoy!

Ingredients

• 2 lbs of chicken thigh meat, cubed into 1 – 2 inch thick pieces
• 2 tbsp coconut oil
• 2 cups of coconut cream (we use Aroy-D)
• 4 tbsp of Green curry paste, we use Thai Kitchen
• 2 tsp of palm sugar
• 2 – 3 tbsp of Fish sauce, (use an authentic Thai brand)
• 1 large eggplant, peeled and cubed into 2 inch pieces
• 1 cup of Thai  basil, do not use any stems, use only the the leaves
• 5 – 10 fresh red Thai chili peppers, sliced slightly diagonally (we like it spicy)
• 5 – 6 Kaffir leaves, if you can find them, otherwise curry leaves will do fine

Here’s How:

Heat a large pot to medium heat and heat up the oil. Add the green curry paste and stir constantly, add a little of coconut cream; this will ensure that it doesn’t burn or clump. Cook over medium-low heat until the curry opens up and the color turns very green; usually will take a minute or two.

Now turn up the heat just a bit more, and add the chicken. The chicken does not have to be cooked through. Add the rest of the coconut cream and add a little water if you’d like it a little more soupy. Allow it to come to a boil, tear the kaffir lime leaves over the curry. If you are using  curry leaves, please add them to the chicken first. After it comes to a boil, add the palm sugar. Make sure to taste your dish; it should taste slightly sweet, but not overpoweringly so. Add the fish sauce for balance and taste. You should be able to taste the sweetness of the curry and all other ingredients coming together in beautiful marriage.

Now add the eggplant and allow them cook for about two minutes on high. Check the seasoning again before adding the chili peppers. Stir to mix. Finally bring to a boil very quickly and stir in the sweet basil leaves.

Serve with your favorite rendition of cauliflower rice.

Serves 6 in shallow servings (pour 2 – 3 fingers high)

Ingredients

• 8 egg yolks
• 2 cups of coconut cream, we use AROY-D
• 1/4 tsp of very finely ground cardamom seeds (you can buy the whole pods and take out the seeds and smash them, or you can simply buy the seeds and grind those we use both)
• 1 whole fresh vanilla bean, be sure to scrape out all vanilla with a spoon
• tiny pinch of sea salt
• 1/4 cup brown rice syrup (glucose) We don’t like very sweet desserts, so you will need to adjust to your liking.

The preparation is standard for custard:

1. Pre-heat oven to 350 convection
2. Pour water into a high rimmed baking dish, and place custard dishes in the water before baking
3. Beat yolks, glucose, vanilla, cardamom and salt until very frothy and fluffy
4. Bring coconut cream to almost a boil, the outer rim should bubble, not the middle
5. Now pour the hot coconut cream into the fluffy coconut mixture (I re-whip before adding cream)
6. Pour carefully into your bake safe custard dishes 2 – 3 fingers deep and place into the water bath
7. Bake for 20 minutes or until you see the custard settle, become non-jiggly, and slightly golden on top

You can serve this hot, cold or enhanced with your favorite topping, berries, etc. – OR turn it into a lovely Creme Brulee.

Have a great week ahead! Jo and Henry

Frau Hybner, we owe you a batch and Rich, thank you.

PS:  she dips hers in dark chocolate…we opted out only because we eat our fare share of dark chocolate anyway.

Simple line up of ingredients:

• 200g of coconut flakes
• 4 egg whites (whipped very stiff)
• 1 whole fresh vanilla bean
• 1/2 tsp finely ground cardamom seeds
• tiny pinch of sea salt
• 280 grams Full Fat Fage Yogurt
• 1/2 cup of brown rice syrup (glucose)

Pre-heat oven to 350. Whip egg whites until totally stiff. Mix together all other ingredients well, then very carefully fold them into egg whites. Scoop out with an ice cream scooper and place onto to parchment paper lined cookie sheets (you will need two).  Bake on convection setting for 12 – 15 minutes or until golden brown.

These are fantastic, please provide us with your feedback. Jo n Henry

In this case we used chicken liver, but you could use veal or good grass-fed beef liver too.
Click to view slideshow.

Ingredients:

• 4 pieces of chicken liver
• 1 clove of garlic
• 1 large shallot
• 1 egg
• 1 pinch of sea salt
• 1 pinch of fresh ground black pepper
• 1 pinch of marjoram (activate by rubbing the herb between your palms)
• 1 tbsp coconut flour

Here’s how you make it:

Add all ingredients with the exception of the egg and coconut flour, and mix well with hand blender. Now fold in egg and flour and allow to sit for about 30 minutes.

When the liver has settled, add the dumplings with a spoon to your favorite soup. While soup is boiling add dumplings and then cover and reduce heat and let simmer for 10 minutes. This is one of my favorites, enjoy! J:-)

Mom, thank you and I love you.

Ingredients:

• 8 eggs (separate yolks from egg whites, save egg whites)
• 45 grams of coconut crystals
• 270 grams of walnuts, (ground)
• 2 tbsp of rum
• 1/2 tbsp lemon juice (fresh)
• tiny pinch of sea salt
• Dark chocolate cover

Preparation:

Preheat convection oven to 350 degrees. Best if you use your KitchenAid, beat yolks and coconut crystals, rum and lemon juice until very frothy.  Beat egg whites until totally stiff and set aside. Now carefully fold nuts and egg whites into the yolk mixture and pour into a prepared cake form. Bake for approximately 40 minutes, simply check on the 30 minute mark and see if there is anything stuck to your testing stick. If it comes back clean then turn it off, otherwise it will need some more time.

Not totally Paleo, but we thought it was awesome to share. The Svendblad’s would Paleoize it and it would be even better.!

We are happy to be home and we thank you all for your continued viewing and commentary. Happy New Year to you all!

Ingredients (feeds 2 Svendblads or 3 servings)

• 6 eggs
• 2 medium tomatoes, peeled and finely chopped
• 2 tablespoons grass-fed butter, unsalted (coconut oil perfectly acceptable)
• 1/2  bunch of scallions, finely chopped
• Sea salt to taste

Here’s how to prepare this delicious dish:

Heat a skillet (non-stick if you have it ) with butter or coconut oil over medium heat. Add peeled tomatoes and scallions and cook about 5  - 7 minutes until 1/2 cooked. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set; then fold eggs over to ensure that they do not burn. …continue to misx until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

We serve ours with bacon of course and some avocado.  Looking for your feedback as ever. Jo

You know how much we love liver and how important it is to have at least once per week.

Before we share our new Colombian recipes,  we will share our new amazing way to cook liver,

Remember how incredibly healthy it is.  

• 1/4 – 1/3 inch slices of raw organic liver filets (2 lbs for 4 people)
• 1/4 cup of sweet potato flour
• 2 lbs of calf liver
• little sea salt
• little black pepper
• 2 tps coconut oil

Place all liver filets on a board, on paper towels, dry all liver filets on paper towels; Salt and pepper on one side.  Prepare new sheet with sweet potato flour lightly sprinkled with sea salt.

Heat pan non stick pan with coconut oil, on medium – 3/4 high.

Place liver into sweet potato flour and coat perfectly …. shake off extra…

Heat pan with coconut oil and place into pan on medium -3/4 high. (important and according  to our stove..please pay close attention..only needs to cook 1 -2 minutes a side…TOPS!!!

Your liver after its dried and salted and peppered on one side, dab into sweet potato flour, dab on each side t; o remove excess.

Place into medium-hot coconut oil 1 – 2 mins on one side, 30 seconds on the second since and serve.

This is a great dish, try it and tell us about it.  Jo n Henry