Pumpkin Curry Soup

This soup can be served chilled or hot. The ingredients are so complimentary to each other and the curry and ginger lift the flavor profile to something almost floral. You can finish it with some crispy bacon, or labne or your favorite herb.

Ingredients for a big pot of soup that serves 6 – 8 people:

  • 1 medium to large butternut squash
  • 1 large potato or white sweet potato
  • 3 large carrots
  • 3 large shallots
  • 1 – 2 inches of fresh ginger
  • 1 very large fresh garlic
  • 3 dried Thai chilis
  • 1 tsp turmeric
  • 1 tsp curry
  • 1 can of coconut milk
  • Fresh cracked black pepper to taste
  • Sea salt to taste

Peel the butternut squash, carrots, potato and shallots and cut up into 1 – 2 inch chunks. Add chopped garlic and grate the piece of ginger into the pot. Add all spices, salt, pepper and cover all ingredients with water, and bring to a boil. Allow it to boil for about 5 minutes, then cover and reduce heat to low/medium depending on your pot. Check after 30 – 40 minutes to see if most of the veggies are soft and falling apart. Next remove the lid and let it sit for 5 minutes, stir it well and check for spice or salt adjustment. Now add the coconut milk and then begin to purée with a handheld or blend with your Vitamix. …and voilà you’ve got great tasting soup. I love serving this as an appetizer with some champagne at a great start to a Sunday brunch, chilled.

Polenta Squares

Holidays are just around the corner and beautiful appetizers are about to pop up everywhere. We wanted to share a tasty easy to make appetizer option for you that you can dress up or down depending on your needs. These tasty polenta treats keep well for several days refrigerated, and will always be loved by your guests.
polenta
Ingredients
  • 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)
Bring the polenta, water and salt to a boil in a medium non-stick high rimmed pan, stir several times to mix it up well.  While it’s still boiling, cover with lid and reduce heat to the lowest setting possible. Be sure to check back every 10 mins and stir. It will take about 30 mins to cook. Taste it to make sure that the polenta is not hard. Check for consistency, as you want it to be pasty but not too hard, you should be able to spread it nicely with a spatula.
Once the consistency is right, add fresh chives, cracked cardamom, the spice with your Thai chilis really comes down to your taste.
You’ll need two cookie sheets. Cookie sheet #1:  – place parchment or wax paper on the cookie sheet, then spread the polenta mixture over it, evenly, cover with another sheet of parchment/wax paper and place second cookie sheet on top press down hard but even and place in the fridge for a couple of hours.
Once chilled, remove paper carefully, cut off the outside edges with a sharp knife, and cut into your favorite size squares. We served ours with a delicious spicy Fage Greek Yogurt dip. You could top this with your favorite salsa, sauteed onions with peppers, or make your best dip. Either way it will be perfect for your guests.
Best! NK

Cucumber Relish

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.

cucumber relish

Ingredients:

  • 2 large cucumbers, peeled
  • 3 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 bunch cilantro, finely chopped
  • 1/4 cup vinegar (rice/coconut)
  • 3 garlic cloves, finely chopped
  • 2 Serrano or Thai chilli peppers, finely chopped
  • 2 limes, juice only
In a salad bowl, mix peeled cucumbers, finely diced ingredients, lime juice and all other ingredients. Cover and chill in your refrigerator for an hour for best results. Serve and enjoy. Thank you honey!

 

Harvest Pomegranate Chutney

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.

Zwetschkenknoedel Nutty Kitchen Style

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.

Patacones

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

Pan Roasted Purple Sweet Potatoes

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 

  • 3 medium to small purple sweet potatoes, raw
  • 1 full stalk of fresh curry leaves
  • 2 medium sized stalks of fresh rosemary, blades only
  • 1 large white onion, sliced
  • fresh cracked black pepper to taste
  • pink Himalayan sea salt to taste
  • 1 tsp capers, drained
  • 3 tbsp coconut oil
  • 3/4 cup of cooking sherry (optional) if you don’t like sherry, use water, but the sherry really does add amazing flavor
Heat coconut oil in a large skillet, once really hot add fresh curry leaves, rosemary, capers and onion. The curry leaves will get nice and crispy…you want that. :-) Continue to cook on medium – high, depending on your skillet.
With a vegetable peeler peel sweet potatoes and then slice them with a mandolin. Once the onion slices are golden brown, add potato slices and toss until they get a little brown. Then add the sherry, salt and pepper, cover and reduce heat to medium. Cook for 20 – 30 minutes.  Depending  on your skillet and your stove, you may need to add a sprinkle of water or two within the cooking time.  Make sure to check often to ensure that you are not burning them.
This is a great side dish and we hope that will enjoy it as much as we do.
As always, our best and live healthy. Jo and Henry

Platanos Maduros Caldenses – Colombian Sweet Plantains

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)

  • 3 large and very ripe (black and yellow and NOT green) Plantains
  • 6 Tbsp Labne Cheese (Lebanese cream cheese)
  • 2 Tbsp Coconut Oil
  • 1 tsp Cinnamon
  • Salt to taste

Preparation Instructions

  1. Preheat oven to 400 degrees
  2. Gently warm Coconut Oil until it melts
  3. Cut each plantain lengthwise through center (avoid cutting in two pieces)
  4. Use a basting brush to generously coat Plantains with oil
  5. Stuff Plantains generously with Labne Cheese
  6. Dust with cinnamon
  7. Place in casserole and bake for 40-50 minutes or until golden brown

Seriously enjoy- Henry and Jo

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. :-)

Sesame Ginger Bok Choy

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.

  • 4-5 heads of Bok Choy
  • 1 inch fresh Ginger root, finely chopped
  • 1 Tbsp Sesame Oil
  • 3 Tbsp Coconut Aminos
  • 2-4 Thai Chili Peppers
  • Salt and Pepper to taste
  • 1/2 cup of water

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.

  • Add Coconut Aminos salt/pepper and cook for another 2-3 minutes
  • Add Bok Choy and toss vigorously for another 2 minutes
  • Add water, reduce heat, and cover for 5-8 more minutes

Check to make sure Bok Choy is starting to soften but still firm, serve and enjoy! Henry :-)

Follow

Get every new post delivered to your Inbox.

Join 2,467 other followers

%d bloggers like this: