Category: Primal
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Rosemary Roasted Sunchokes
Today we would like to introduce an oldie, but a goodie, the Sunchoke. It is commonly known as “Jerusalem Artichoke“, but is actually a native of the United States. Surprisingly enough, it is a species of sunflower and is classified as a tuber. The taste varies in preparation. If peeled and eaten raw it most…
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Coconut Whipped Cream
We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. Â But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of…
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Fishhugger’s Leg o’ Lamb
If you’ve been reading our posts for the past few months then you’ve seen the name Fishhuggers, I am sure. We’ve never told you how we met them and why we love Kenny and Brenna, aka The Fishhuggers. Part of eating Primal and Paleo is to eat only sustainable foods. Foods that are natural and…
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Acorn Squash Cream Soup with Bacon
We love a good squash, butternut, spaghetti, acorn, etc. Today we would like to share our Acorn Squash Cream Soup topped with yummy crunchy bacon. Mark Sisson calls Acorn squash a smart fuel, and duly so. This soup is fabulous warm or served chilled on a hot day for lunch. Either way, it is incredibly…
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Thai Bananas in Coconut Milk (Kluai Nam Wa) Paleo-ized
These last few days have been incredibly busy, thus the late post. So as a reward for your patience, we thought it pertinent to share a dessert with you. 🙂 It is super delicious, very easy to make, has no added sugar and can be enjoyed warm or cold.  As many of you know, we…
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Coconut Ginger Salmon
Who doesn’t love the combination of coconut, ginger, veggies and salmon? This is a very easy dish to prepare and make. It is faster and easier than our Obscene Tilapia dish (my sister-in-law named this dish…she loved it that much 🙂 ) If you have company coming it’s the perfect meal to make, because it…
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Cooking with Coconut Oil: Fig Ricotta Tart
If you’ve perused our site and read some of our recipes we’re sure that you’ve noticed our love for good fats, especially coconut oil. Roughly 80 percent of the things that we create are made with coconut oil, ranging from a tablespoon to 1/4 cup, depending on the recipe.  Coconut oil has a non-evasive sweet…
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Rhubarb Kompotte
One of my personal all time favorites is Rhubarb. I love the tart taste, the beautiful color and the amazing diversity of it. As kids we used to just cut a stalk, peel it with our fingers and either dip it into a little sugar or just eat it by itself. The peeling part was…
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Amino Glazed Cod
When we lived in Boston, Henry and I used to visit Oishii Sushi on special occasions. The chef used to prepare this fantastic warm glazed black cod for us. …one of the tastiest morsels that we’ve enjoyed on our culinary journey. A short while back, we discovered a cool coconut company that sells Coconut Aminos and…
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Primal Meat Sauce
As many of you know, we had my parents fly in over the weekend with two other couples, so needless to say it was a great weekend, but very busy as they all stayed with us. Lot’s of meat was cooked up in a variety of ways with great veggies. So with that said, we…
Nutty Kitchen 