11/05/2013 1 Comment
- 2 cups of polenta
- 6 cups of water
- sea salt to taste
- 1/4 bunch of fresh chives
- 4 – 6 cracked cardamom seeds, ground up in a pestle
- 1 – 2 fresh finely chopped Thai chilis (your option for spice)
cook for life!
11/05/2013 1 Comment
09/23/2013 1 Comment
Henry, my wonderful husband, surprised me with this dish of love when I got home from a really long day of work recently. This dish is so incredibly refreshing, light and satisfying that it erased all the clutter of my day, and I hope that it does the same for you. It is a make you feel good and happy dish, that pairs so well with just about anything. Please give this a try; you will not be disappointed.
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:
Here are the lovely fresh ingredients:
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.
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.
Here is what you’ll need:
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.
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:
Here is how you make these great companions for your food:
07/18/2011 5 Comments
We love sweet potatoes, as you know. We make lots of great dishes with them, including a delicious Filipino dish called Ube, but today we are going to share a new way to enjoy these ultra delicious potatoes. We like eating these before or after a long or high intensity workout. Along with Taro, Green Plantains, and Cassava we consider these excellent sources of low glycemic carbohydrates (or “safe starches”). Sweet Potatoes are also high in caratenoids, vitamin C, potassium, and fiber.
This dish boasts fresh ingredients, coconut oil and is jam packed with perfect carbs and glucose.
Here’s what you will need to make this complimentary dish to your favorite protein:
This side dish feeds 2 – 3 people
04/11/2011 7 Comments
This is a modified version of a very typical dish from the Caldas region of Colombia. This may seem like a dessert, but it is always served as a side dish and usually accompanied by rice and meat. We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion. We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms. Delicious! (thank you Nancy, Rob and Kelly)
Ingredients for 6 servings (1/2 plantain per serving)
Seriously enjoy- Henry and Jo
03/21/2011 13 Comments
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!
How to make these amazingly tasty and easy treats:
Thanks Amy for the awesome Lucky Bamboo; it’s very happy in the Nutty Kitchen.
12/08/2010 2 Comments
This is the other half of the tasty Halibut Cheek recipe that I am sure you’ve been waiting for. Baby Bok Choy is perfect right now and we couldn’t help it but pick up another batch from our favorite produce stand at our local Farmer’s market.
It is a very easy dish to make and will surely go with any of your favorite dishes, we love pairing it with fish.
This recipe feeds 3.
Cut the ends of the Bok Coy leaving center bulbs intact; then in a wok or large pan heat sesame oil, peppers, and ginger on medium heat for 3-5 minutes.
Check to make sure Bok Choy is starting to soften but still firm, serve and enjoy! Henry
12/06/2010 2 Comments
This is an exquisite way of preparing a perfect Salmon filet with a different flair. The persimmon was a beautiful companion to the wonderful taste of Sockeye. We served it with a tasty mushroom and leek medley, but you can pair this dish with some of our other side dishes such as, Ensalada de Agucate y Tomate, Leek, or a wonderful squash. Either way you will surely love this infused, ultra light and delicious version 0f Salmon.
This serves 2 hungry Svendblads. after a workout and a mountain bike ride.