Mixed Ceviche (without Onions)

05/13/2013 4 Comments

We love ceviche just about every way. This past spring we enjoyed some variations with juices and coconut milk  in Bogotá, Colombia. In my opinion, Colombia has some of the tastiest ceviche.

Ours today has three different seafood in it, for taste and texture. We chose to leave the onions out of this dish this time, and we did not miss them, actually.

It is very important to get enough lime juice and the proper balance of spices. I am not a big fan of adding spices in which the dish is marinating, rather we prefer to sprinkle cayenne and some turmeric over it. Mix it well and cover it and place it in the refrigerator for a couple of hours, stirring it every 20 minutes. We always make a little extra for a snack or lunch the next day.

photo (10)

Today’s ingredients:

  • 4 large diver scallops (cut into very small chunks)
  •  2 cups of tiny bay shrimp
  • 1.5 pounds of Tilapia filet (cut into strips and then chunk into small squares
  • 1/2 – 1 cup of freshly pressed lime juice
  • 1 great bell pepper, diced
  • 2 vine ripe tomatoes, diced
  • 1/2 bunch of fresh cilantro, chopped
  • 4 – 6 cilantro peppers, diced seeds in
  • a little sea salt to taste
  • some fresh ground black pepper
  • sprinkle of cayenne and turmeric – for finishing
  • drizzle of olive oil, also for finishing

Note:  if your seafood is frozen, please allow to thaw naturally, not in the microwave.

Take a large serving bowl and add diced veggies and seafood. Mix well, add some salt and pepper and continue to fold in well. Add lime juice and once again mix well. Let your food sit for a minute or two and stir again, repeat this a few more times before it’s covered and chilled. The extra mixing allows for the lime juice to cook the seafood evenly, and tt will make all the difference in taste.

As you can see we served ours with some Yucca. Enjoy this dish this summer, it’s easy and it’s refreshing.

Filed under Entree, Health & Fitness, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Salads, Side Dish Tagged with , , , , , , , , , , , , , , ,

Crab Cakes

01/07/2013 3 Comments

We can never eat crab cakes because of the breading, but I love them. We haven’t eaten one in years, but recently, amazing Chef, Abbie accommodated me by making me gluten-free crab cakes. Thank you Chef Abbie! She has a wonderful restaurant in tucked away, but worthwhile to visit Cottonwood, AZ. We took a quick drive up to see our family that was visiting the Grand Canyon, and on the way down we met for a most wonderful day ending at Abbie’s. Our cousin, Rick Schwartz radio personality, treated us that night – thank you so much and it was so great to see you!! Next time we’ll see you in Moab. :-)  Catch his show sometime.

Needless to say that night inspired me to come up with my own gluten-free crab cakes, and OMG, these are really good. Why did I not make these sooner?

crab cakes

Ingredients:

  • 240 grams of “real” crab meat (if you used canned, be sure to drain it very well)
  • 1 tsp of organic dijon mustard
  • 3 tbsp of Manioc flour (coarse, you’ll find this in the Asian market, we prefer Goya)
  • 1 egg
  • pinch of sea salt, I used pink Himalayan
  • fresh cracked black pepper to taste
  • tiny pinch of ground Coriander
  • pinch of ground Cardamom
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Curry powder (Indian)
  • 2 tsp rice vinegar

Whisk the egg first till a little frothy, then add all other ingredients. Whisking it all very well, and then blending it in to the crab meat ensuring that all ingredients mix seamlessly with the crab. With a tablespoon spoon out a perfect little pile with which you’ll make a little medallions. You could make these into two or four cakes, but in this recipe, we’re featuring these as an amazing appetizer. You decide.

Chill these medallions for an hour and then get a pan hot with ghee and cook them for about 5 – 7 minutes depending on your pan and stove.

These are really good, you should give these a try – you’ll be sure to amaze your dinner guests, or surprise your spouse for a weekend afternoon goody with some of your favorite white wine.

Love to eat – Love life!

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , ,

Fresh Vietnamese Spring Rolls

11/05/2012 2 Comments

It’s about time that we share our fresh spring rolls with you. Our favorite version is this one, clean, fresh and delicious, perfectly suitable for lunch or an appetizer.

The beauty about making your own spring rolls is that you can pretty much chose any ingredients that you like and enjoy, as long as they are fresh. Celebrate fresh ingredients whenever you can!

Here are our ingredients for our fresh rolls:

  • get a package of rice paper for spring rolls (you will have a lot left over for next time)
  • baby arugula
  • basil (remove all large stems)
  • mint (leaves only)
  • organic pea sprouts
  • 1/2 large English cucumber, Julienne
  • 1 Manila mango, Julienne
  •  1 – 2 inches of fresh minced ginger
  • 1 pound of cooked shrimp, remove tail and slice shrimp in half (as if you were to butterfly them, but cut through all the way)

Grab a pie pan and fill 1/2 way with warm water, soak one rice paper sheet at a time for about 10 seconds, remove very carefully with both hands and place onto your working surface. Place 2 – 3 basil leaves in the middle first, then place some arugula, a couple of mint leaves, some pea sprouts, few slices of mango and cucumber, sprinkle a little ginger and place 4 – 5 shrimp halves down the middle. Very carefully fold ends in first and then roll (if you are right handed, right to left rolling it tightly and slowly.  The first couple might be sort of a disaster, but those can be a snack while making the food. :-) Don’t worry, they will get tighter and perfect as you do them.

Place them whole on a sheet or plate and cover them with a wet paper towel. I have a water spray bottle near by to spray the towels to keep them moist. Once you are ready to serve them, you should cut them in half diagonally.

Henry made this amazing dipping sauce:  ..mix really well the following…

Ingredients:

  • 1/4 cup almond butter
  • 2 tbsp water
  • 3 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 4 Thai chilis, finely chopped
  • 1 garlic clove, very finely chopped
  • some fresh cracked pepper

Filed under Condiment, Entree, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Salads, Side Dish Tagged with , , , , , , , , , , , , , , , , , ,

Harvest Pomegranate Chutney

10/23/2012 2 Comments

Thank you all for being patient – we have been burning the candle at both ends; thus the tardy post. I began my Yoga Teacher Training and you can follow my journal here.

We made this chutney a few weeks ago in anticipation of fall, and have made it a few times since. It really is very easy to make and quite tasty.

Some major qualities of this tasty fruit are:

  • Antioxidant power house
  • Helps to prevent Osteoarthritis
  • Helps to promote heart health
  • It’s known to lower blood pressure
  • It has cancer fighting agents
  • It’s great for your gum and teeth health
  • It is also a good source of Dietary Fiber and Folate, and a very good source of Vitamin C and Vitamin K

Here are the lovely fresh ingredients:

  • 2 Large Pomegranates, seeds only
  • 1 bunch of fresh green onions, chopped
  • sea salt and fresh cracked pepper to taste
  • 1 tsp coriander seeds, crushed
  • 3 Thai chiles chopped
  • 1/2 inch fresh turmeric, peeled and minced, (
  • 1 inch minced fresh ginger
  • 1 large lime, juice only
  • 1 tbsp coconut vinegar

Fold all ingredients together and chill for about an hour or two in the refrigerator. We love pairing this with pork, especially pork chops. It’s refreshing and light; this also works well with fatty white fish and lamb.

What is your favorite protein combo?  We are going to try this with our turkey this Thanksgiving.

Filed under Condiment, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , ,

Zwetschkenknoedel Nutty Kitchen Style

09/18/2012 7 Comments

YUMMM! That’s all we can say. I grew up eating these all the time, but they were made with flour. The end of summer is perfect for these as the European plums are in season and they have just the perfect ripeness and flavor. The original dumplings are made with dough from flour and are boiled and then rolled in buttered bread crumbs, which believe me were amazing. But for those of us who can’t have gluten or simply chose not to, these are a terrific alternative.

We made ours with Yuca root aka Cassava and they are just out of this world and rank up there in our most loved desserts. Even though we don’t post many recipes about Yuca, we eat it often and use it for versatile dishes.

This time around we thought we would teach you how to make an amazing dessert with it. It’s simple, delicious and it’s power food for those who love to gear up for some good sweating in the morning. Every time we eat it for dinner, we sleep like babies and wake up with a ton of power. For those of you who just love an amazing dessert, just go for it and give this a try.

This slideshow requires JavaScript.

Here is what you’ll need:

  • 1 – 2 medium or 1 large Yuca root
  • 1 tbsp unsalted butter
  • 1 egg
  • 1/2 to 1 cup coconut oil
  • tiny pinch of sea salt
  • European plums (1 for each dumpling)
  • 1 – 2 tbps homemade jam (low sugar – we use honey with ours and real fruit chunks) Apricot is best

First heat a large pot with slightly salted water and bring to boil. Peel and Yuca, cut into 2 – 3 inch chunks – quarter those and remove the woody stem from the middle and boil until they get opaque in color. They should be fairly soft for this. 20 – 30 minutes on medium cooking.

Remove and strain well – place into a food processor while hot add butter and a tiny pinch of salt and pulse on dough. You can absolutely use coconut oil instead of the butter. It will be really sticky so prepare yourself for that! Remove it all and put  into a dish covered tightly and place in the refrigerator over night. Don’t wait more than two days before making this or it will get dry and it will not work.

It will be best if you make it the next evening.  Take out your cast iron pan or your favorite equivalent and heat coconut oil. The reason for the cast iron pan is that it heats evenly and you’ll get the best results.

Sprinkle your counter or favorite surface with coconut flour and dust your hands, so that the dough will not stick.

With a small serving spoon scoop out a golf size ball of dough. Roll it between your hands and then press it into a patty. Then roll it out with a dough roller, I use a small wooden one. Once you have a nice flat round dough patty fill it with a pitted European plum that has been filled with the apricot jam and close the dumpling up. Be gentle so not to rip it.

Whip the egg with a fork until frothy and then bathe the dumpling before placing it in the hot oil. Once you start baking/frying the dumplings reduce the heat to medium so not to burn them and keep rotating them with a fork until all sides are golden. Serve warm and sprinkle with coconut flakes and serve with your favorite side. Coconut whipping cream, Greek yogurt, or heavy cream, whatever floats your boat. :-) These will make you smile; they are worth the effort – let us know what you think.

Filed under Desserts, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , ,

Sauteed Beef Kidneys

07/30/2012 2 Comments

We haven’t posted any offal lately, but could not resist sharing this with you. We got our whole steer not to long ago from our favorite local ranch, Date Creek Ranch. Always make sure that you eat grass-fed, and know where your meat is coming from.

Why should you eat kidney? Kidney is a good source of Protein, Vitamin C and Zinc, and a great source of Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus, Copper and Selenium.

Here is what you will need and how to go about making it. Serves 4, unless you are Jo and Henry then it’s for two. :-)

Ingredients:

  • 2 whole beef kidneys
  • 1/4 cup coconut oil
  • 2 large yellow or white onions, sliced
  • 3 – 6 red dried Thai chilis, whole
  • 2 – 3 Anaheim pepper, sliced
  • 1 – 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp garam masala
  • pinch of sea salt, to taste
  • fresh cracked rainbow pepper, to taste
  • pinch of caraway seeds
  • pinch of marjoram, rub between palms to activate herb

The beef kidney has a very thick white cord connecting the various nodes of the organ. Ensure that you use a very well sharpened knife, I like a boning knife. Try to get all the white cording out, this is a time-consuming task, so know that going in and take your time with it, it’s actually really interesting.

Whole kidney with cord in tact

Kidney with carefully removed cord

Next it is very important to soak the kidney in a bath of 1/3 vinegar (we use coconut vinegar) and 2/3 parts water. Soaking is important to ensure that there is no smell or taste of urine. If the kidney is not cleaned properly there is a chance that your dish might be ruined – IF you don’t soak for about 20 minutes. Rinse very well and set aside.

Kidney soaking in vinegar/water bath

In a large wok or saute pan, brown onions in 1/4 cup of coconut oil, once they are glossy add peppers and all other ingredients, except for the kidney – this goes in last, as kidney cooks as quickly as liver does.

While your onions and veggies are sautéing on medium heat, begin to slice your kidney into thin slices.

Sliced kidney

Once your veggies are caramel in color and beautifully glossy, add kidney and stir well, up your heat to almost high and cook for 2 – 4 minutes, only.

Cooking kidney – almost done

Cook until you see almost no pink; it will continue to cook in the pan even after you turn off the stove. It’s crucial not to overcook your kidney.

Serve and enjoy!

Beef Kidney! We served it with sweet potato hash.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , , , , , , , , , ,

Lemon Squares

06/17/2012 3 Comments

We love these lemon squares from Elana’s Pantry, bu we did modify them quite a bit to suit our much less sweet palate and overall palate. Thank you Elana!

This slideshow requires JavaScript.

This recipe yields about 48 squares

For the crust you will need:

  • 3 cups almond meal
  • pinch of sea salt
  • 4 tbsps coconut oil
  • 1 tbsp coconut nectar
  • 1 tsp cardamom seeds and one clove pulverized (makes a heaping tsp)
  • 1 tbsp vanilla extract

Ingredients of lemon top:

  • 1/4 cup coconut nectar
  • 1/4 cup coconut oil
  • 6 cage free organic eggs
  • 1 1/4 cup fresh squeezed lemon juice

Whip all crust ingredients together and push evenly into a large pyrex lasagna pan and bake on 350 for about 15 minutes, blend all topping ingredients together either in a hand held mixer or blender and pour on top of hot crust and continue to bake for another 15 to 20 minutes, watch to ensure that it doesn’t get burnt. Remove from oven, allow to cool for 30 minutes, place in refrigerator for 2 hours and cut into squares.

Enjoy!

Filed under Desserts, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , ,

Walnut Torte

02/28/2012 1 Comment

I cannot tell you what a pleasure it has been to have had my mom and dad visit. My mom has shared a few amazing recipes with me from Europe. This is a new one that she developed this past year with walnuts from their tree, which she brought for this recipe. This is a must try!

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.

Filed under Breakfast, Desserts, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , ,

Liver Filet Potato Flour Crusted

01/17/2012 7 Comments

Hey, we are finally back from our vacation and there will be a few great Colombian rites and recipes shared in short order…  Henry and I do thank you for all of your allegiance and support in 2011.

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

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , ,

Patacones

12/12/2011 5 Comments

My brother Marc asked us to finally post this for him.  So babe, here it is: Colombian Patacones for you! My husband and mom in law taught me how to make these amazing treats. You should have these like most carbs after your workouts, don’t forget.

Fabulous Ingredients Required:

  • 2 Large green/unripe Plantains
  • Sea Salt, to taste
  • Water
  • 1/4 cup coconut oil

Here is how you make these great companions for your food:

  • Peel and cut the plantains  into 3/4 inch long slices.
  • Preheat oven to 375 degrees F.
  • Douse Plantains with Coconut Oil and place into oven for about 10-15 minutes turning over as needed.
  • Remove Plantains from oven before completely cooked and use two cutting boards to smash them into a thinner “patacon”.  These should now be about 1/4 the size you started with.
  • Splash with some water, sprinkle sea salt, and brush with some more Coconut Oil.
  • Place back into oven.  Cook for another 10-15 minutes turning to make sure they are nicely browned on each side.
These are so incredibly delicious and healthier then the Colombian twice fried traditional; you will love them.  These are amazing with guacamole, cuban style dinner, or anything else that you love!
Enjoy Jo & Henry

Filed under Breakfast, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , ,

← Older posts

Follow

Get every new post delivered to your Inbox.

Join 2,665 other followers

%d bloggers like this: