How about steepin’ out with some new veggies in 2015?
This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.
When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.
The herbs will come off their stem when cooking–no need to take off leaves in advance.
Celery root, peeled and cubed
Parsnip, peeled and cube
Big bunch or fresh oregano and/or thyme
Kale or other green vegetable
Cover celery root, parsnip and herbs with water and bring to a boil
I have been having a lot of fun cooking with plantains as they offer a great alternative to all the almond and coconut flours you often see in paleo cooking.
When cooking with plantain recipes make sure you note the color that is called for. A green plantain offers a totally different consistency (more for chips/crackers) than a ripe one –the darker the sweeter, softer and more desert like. In this recipe a ripe or an almost ripe would work best.
Kugel is a traditional Jewish comfort food –often containing noodles, cinnamon and creamy dairy . Sounds delish right? But I really wanted a healthy alternative that would not put me to sleep or make me feel awful after.
To me this really tasted like a kugel–though not nearly as sweet. You may want to add raisins, vanilla or a little honey/maple syrup.
And with that I give you Plantain and Spaghetti Squash Paleo Kugel:
2 ripe plantains
1-2 cups cooked spaghetti squash
2 tablespoons coconut oil, very soft or melted
1 tablespoon coconut flour
1 small apple, grated
1 tablespoon cinnamon
Preheat oven to 350
Combine plantains and coconut oil in a blender or nutribullet. You can also mix with the back of a fork if plantains are very ripe.
Don’t let the luscious looks of this puddin’ fool you–it is a health food!
Although it tastes like a treat and satiates a chocolate craving it is loaded with nutritious ingredients. It has the same light and creamy texture as traditional chocolate pudding though (prepare yourself) it is not nearly as sweet.
Mint leaves are delicious in this recipe and (ta da!) also aid in digestion. You can also add in fresh ginger or even cayenne pepper for a spicy kick.
These delicious, easy to make mug muffins or (“mug-fins” as we have been calling them) have been a huge hit at my house since I created this recipe.
My daughter wanted to start a “mug-fin” club right after having one and my husband (man of few words) reported that they were good and “tasted like a muffin”. Success!
My daughter loves them with chocolate chips (I used Enjoy Life which are dairy and soy free). I like a “mug-fin” with blueberries and walnuts. They can also be made with coconut flour–just use two tablespoons instead of three.
Enjoy this healthy treat!
Three tablespoons almond flour
1/4 teaspoon baking powder
Tablespoon (or less) maple syrup
Tablespoon coconut oil
Pumpkin pie spice or cinnamon
Chocolate chips, walnuts or blueberries
Smash banana and coconut oil with back of a fork until combined
Add in almond flour, baking powder, salt, spices and maple syrup
This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. It is very mild in flavor and full of medicinal benefits.
2 1/2 cups water
3 tablespoons corn meal
Sweet potato, peeled and cubed
2 carrots peeled and diced
Burdock root, thinly sliced
Ginger, crushed through garlic press
Slice of lemon
Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.
Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.
All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
One whole organic, free-range chicken (I like Mary’s Chicken)
Celery greens (adds a lot of flavor)
Onion, cut in half
Whole garlic, cut in half
Burdock root (medicinal)
Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
Once it reaches a boil, add more salt. You may also skim the fat off at this time.
Simmer uncovered for 40 minutes.
Turn off heat and cover.
Take a nap and/or bath.
Allow chicken to continue to cook with heat off for 1-2 hours.
Remove chicken and allow to cool.
Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
Once cool remove from bones and shred. You can freeze the carcass for another use.
Remove broth–I like to use a glass measuring cup for easy pouring.
Store in glass and plastic containers for the refrigerator and freezer.