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.
These muffins are very tasty and somehow better in the mini muffin cups. I blended a whole orange in my NutriBullet which gave them an extra level of moistness and flavor. You can also squeeze an orange or put it in a blender or food processor.
1/2 cup coconut flour (sifted)
1 orange (blended or squeezed)
2 bananas (very ripe/blended with back of fork)
1/4 teaspoon salt
1/4 cup chopped walnuts
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or cinnamon
1/4 cup ghee or butter melted
Grease muffin pan with coconut oil
Combine all ingredients and pour into pan
Bake @400 degrees about 12 minutes
Let cool and gently remove from pan with a small spoon
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