Thursday, December 22, 2016

Keto Pancakes.
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 4 eggs
  • 1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk)
  • 1 tbsp coconut oil, melted (more for greasing your griddle or pan)
  • 1 tsp vanilla extract
The How To’s
  1. Mix the dry ingredients together in a bowl.
  2. Mix the wet ingredients together in a bowl.
  3. Add the wet to the dry and whisk well.
  4. Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter.
  5. Heat your griddle to 350 degrees.
  6. Add some coconut oil to your griddle to keep the pancakes from sticking.
  7. Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle.
  8. Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes.
  9. Keep warm in the oven until ready to serve.
  10. Top with grass fed butter (such as Kerrygold Irish Butter)
  11. Serve with your favorite unsweetened nut butter and *berries.
*Tactical Tip:  Purchase frozen organic berries and warm them in a sauce pan. They will release their liquid and this can used in place of insulin spiking syrups or nasty sugar free fake syrups. I mixed a little nut butter with mine to thicken. 

Bulletproof Submarinos

AIP Submarinos
This is like watching a lava lamp! Submarinos (submarines) are a familiar, comforting drink in Argentina where I lived as a Mormon missionary way back when. You just drop a long piece of chocolate into hot milk and watch the "submarine" melt. This is like that.

Put the kettle on and bring water to a boil. Fill a clear glass mug three-quarters full with the boiling water. Plop in a cube of Gee Fudge. After you stare at the melting stalagmites raising to the surface, stir and drink (add non-dairy milk if you want). OR pour into a blender, and blend until frothy.
Original recipe comes from eat play crush (Mary, the Paleo Chef) . She calls it Phat Fudge.
This AIP friendly version comes from Real Food with

HOW TO EAT IT: as is from fridge/freezer OR blend it into your morning hot drink (tea or coffee-substitute)

1/2 C ghee (or coconut oil)
1/2 C sunflower seed butter OR coconut butter
1-2 TBL raw honey
1 tsp cinnamon
1/2 TBL turmeric
1/2 TBL maca powder (not raw)
2-1/2 TBL carob powder (or cocoa if no autoimmune issues)
1 TBL gelatin, Great Lakes green can
1 tsp vanilla extract
1/4 tsp sea salt
pinch of coarse salt for topping

1 C ghee, or coconut oil
1 C sunflower seed butter, or coconut butter
2 TBL raw honey
1/4 C carob powder, or cacao powder in no AIP)
3 TBL Dandy Blend or Pero, or instant Chicory
1 TBL turmeric
1/4 tsp black pepper, fresh ground
1/2 TBL or 1 TBL maca powder, not raw
1-1/2 tsp cinnamon
1/2 tsp sea salt, or to taste (dissolve in bit of water)
2 TBL gelatin, Great Lakes green can
1 tsp vanilla OR 1/2 tsp freeze dried vanilla
try adding ginger powder, cardamom or rosemary

Melt 1st two ingredients and stir well. In a tiny bowl, dissolve salt in a bit of water, otherwise the salt sinks to the bottom of the fudge and the last bit of fudge you pour out gets most of the salt. 
Add all remaining ingredients to the melted sauce and whisk well.
Pour into a container and refrigerate or freeze. Cut into squares to equal about 2 TBL. You can use silicone ice cube trays, but it's super hard to push the cubes out. 

Mix all ingredients well, (heat the first two ingredients in a pan if you have to for a smooth texture, then remove from heat and add remaining ingred).

Pour into a glass pint jar and refrigerate. Or, pour into cookie molds or silicone ice-cube trays, decorate with coarse salt and freeze.

Original Phat Fudge Recipe:
1 C tahini
1 C grass-fed butter or ghee
1/4 C cacao
1 TBL Ground Coffee
1 TBL turmeric
1/2 TBL cinnamon
Sea Salt
1/2 TBL maca powder (not raw)
1/2 TBL tsp honey
1 tsp vanilla
1/2 tsp cayenne

What to do: In a sauce pan, melt butter/ghee and whisk in tahini, followed by the honey until it's all well mixed.
Add the rest of the ingredients in no particular order and continue to whisk until you've got what I am not calling Unicorn Chocolate Sauce. Carefully pour into the silicone ice tray BUT purposely leave a spoon or two for your enjoyment now. #whywait

12 Individual Squeeze Packs Per Order
Available only in the US (for now)
Seriously, read it all. Reading is paleo and attention to detail is sexy.
UPDATE 8/24 at 8 AM PST: Over 800 orders in 3 days!
Keep it up, the goal is 2,083 orders to reach co-packer minimums.
Ingredients: Grass Fed Butter, Tahini, Cacao, Ground Coffee, Turmeric, Cinnamon, Sea Salt, Maca, Raw Honey, Vanilla, Cayenne 
First, What is Phat Fudge? It's my personal replacement for those "Gel Packs" minus all the weird stuff.
Each ingredient is deliberate, aiming to provide instant and sustained energy, focus, memory, combat inflammation, and acts as a natural thermogenic. 
Level up your mornings by starting with Phat Fudge right out of the packet or even blending it into your morning cup of coffee to make #unicornfuel. 
Keep focused and alert during the day for in-between meal boosts. 
Use it as a pre-work out for when you're pumping that iron. 
The list goes on, and YOU'VE shared with me that you have been taking Phat Fudge on marathon runs, epic bike rides, 30,000 ft in the air, "on set" and the list goes on! 
Nutrition Information: 
Serving: 1 Packet - Calories: 222 - Fat: 22g - Carbs: 6g - Protein: 3g - Sugars: 2g
Storage: Keep refrigerated when you're not out on an adventure. Stores for up to 6 months in your freezer so feel free to stock up! 
Ways to enjoy Phat Fudge™: As soon you get them! Out of the freezer which is my preference because the texture is amazing. You can also blend Phat Fudge into your coffee or tea. Spread on other healthy snacks. Make it your own and surprise me. Get creative and tag me in your photo with the hashtags: #eatplaycrush & #phatfudge 
If you're reading this right now, you're joining me on Phase 2 of Project "Phat Fudge, All Growns Up" as I move this operation into the big leagues with a co-packer. 
But, how did we get here? Let's go back into time, 3 months ago, when YOU (Instagram) asked me to make Phat Fudge into portable squeeze packets. 
After several requests, I decided to test out the demand by selling 50 12-packs of Phat Fudge here on Shopify. 
Not expecting much, when I launched it LIVE on Periscope while wearing a Unicorn Head on my couch, it sold out in ONE HOUR. 
That meant I had to hand-pack 600 Phat Fudge packets. No biggy, I can handle that. 
I tried again a week later, only this time, I didn't hit SAVE on capping it at 50 orders and in 24 hours 268 orders had been sold. 
Oh. Em. Gee! That's 3,216 HAND PACKED Phat Fudge packets I had to deliver upon. 
And now, you guys wanted more, A LOT more so it was time to find a co-packer and really crush it! 
After over 30 calls, we (you and I) have a co-packer, BUT they have some aggressive minimums so I had to think about what my options were at this juncture for funding 25,000 squeeze packs. 
Investor? I've said "No, Gracias" to a few because they just don't align with how I want to grow this business. It's not just about getting funding and my gut just didn't feel good in those conversations. 
Kickstarter? Dude, that's a full-time job. I'd rather the fees those platforms charge just go straight back into the business and that your money goes straight towards your pre-order. 
Shark Tank? Mr. Wonderful terrifies me. Maaaaybe in 6 months I'll be ready to face that shark when I want to go REALLY BIG. 
I was stumped and too close to my own project, so I called upon my friend Noah Kagan to talk it out and he slapped me with the obvious, cut out all the middle noise and just pre-sale it directly - you have the demand. 
Check out the Hashtag #PhatFudge on Instagram. So much PF love! 
I'm gearing up to launch an EPIC pre-sale to hit 2,083 orders so I can meet the co-packer's minimum of 25,000 packets. 
Truth is, I want to exceed that number and I'm bold like that because remember, I accidentally sold 268 orders overnight with a single Instagram post AND to-date, I've sold just over 400 orders, which means I've hand-packed about 5,000 squeeze packs, strong wrists to prove it! 
2,083+ orders with the help of ALL OF YOU seems like something we can crush. 
We rally! We rally SO hard. You place your orders. You tag your friends to place their orders. You share the fudge out of this post. You rap about Phat Fudge on the streets. You get the point. MAKE SOME NOISE! 
Friday, August 21st we DINE! In case you think you'll forget, sign up by clicking on this sentence to be notified via email. You can also pay close attention to my instagram: @paleochef
Oh, and Phat Fudge has it's own Instagram now too: @phatfudge
After we hit the minimum order count, I hand a PO over to the co-packer and they produce our long-awaited packets. 
It takes them about 3 weeks to turn that around, fyi. 
I want to be conservative, so to allow enough time for all the amazingly sourced ingredients to arrive for batching, and to buffer in time for any disasters (you might remember "The Great Tahini Explosion" on Instagram), please allow 6-8 weeks for your orders to ship from the day we hit the minimum order requirements. 
READ THAT AGAIN: Please allow 6-8 weeks for your orders to go out from the day we hit the minimum order requirements. This is a pre-order party. 
WHEN that happens, I'll be able to take the profit from this run and roll it right back into the business so I can avoid slapping you with "sold out" signs in the future, set up subscriptions orders, speed up fulfillment times, as well as produce a VEGAN version, a COFFEE/CAYENNE FREE version and even toy with an AIP compliant version. 
Don't worry, I have MANY other versions in mind to add over time, but as Bob says, BABY STEPS. 
Very good and valid question. If we get close, I may just throw down a kidney to fill the gap but, to be audacious about it, I wouldn't be doing this if I didn't have a good hunch we'd make it happen. 
That said, on the off chance this "fails", I will refund everyone their money. 
Unfortunately, there will not be international shipping on this run. If this changes, you'll be the first to know! 
Yes, I do have wholesaler options. I know many of you have reached out and I will be offering wholesale pricing at this time but it will be with a high minimum order count for this initial pre-sale to be fair to this grassroots kickstart effort. Don't let that deter you, though, help me help you help me. *wink* 
Contact me at to inquire directly. I am SO humbled by the number of stores wanting to rep my product on your sites! 
Of course you are! Thank you. THANK YOU. Thank you SO much for encouraging me to create this product. You guys saw the opportunity and I want to follow through on it in a BIG way.
How cool is this social media driven - REAL INGREDIENT- product adventure? 
Bring them on over to me on Instagram. I'll group the most common FAQ and update this page accordingly. As always, I'll be keeping everyone up to date through the whole process, just as I've kept it fully transparent from the start. 
Come play on Instagram: @paleochef or visit for more fun. You can learn more about who the heck I am and what it is I do when I'm not slanging fudge on the streets of LA. 

Thursday, August 4, 2016

Coconut Milk Yogurt

Coconut Milk Yogurt

2  cans full-fat coconut milk (Market Value or Thai Kitchen)
¼ C water
2 tsp gelatin powder (Great Lakes brand red can is healthier than Knox)
1-1/2 TBL honey
1 scoop pea protein powder
1 capsule probiotics (approx 1/4 tsp)
pinch of sea salt (I think)
Optional: ½ tsp turmeric powder or ¼ tsp cardamom powder
5 half-pint glass canning jars with lids

  1. In a saucepan over medium-low heat, bring coconut milk to at least 110ºF. While it is warming on the stove, pour water into a wide rimmed shallow bowl and sprinkle gelatin over the water. Set aside so gelatin can bloom.
  2. Remove pan from the stove. To the coconut milk add honey, softened gelatin and pea protein powder (and spices if using). Test temperature to make sure it is lukewarm (110º), then open capsule of probiotics and sprinkle into the mixture.
  3. Using an immersion blender, blend well.
  4. Pour into the small canning jars, using metal funnel, and cap with lids. 
  5. Set a heating pad in a draft free place on a counter and set to lowest setting. Place jars on the heating pad and cover with a thick wool sweater, or felted cozy.
  6. Leave alone until it’s done, at least 12 hours. Then, tighten lids again (they will have loosened a bit). Shake each jar. Refrigerate for several hours to thicken.

Wednesday, June 5, 2013

Around the World: Grandmothers and Their Food

Italian Photographer, Gabriele Galimberti, went on a photo journey to take photos of grandmothers around the world and the foods they make for their family table. Fifty-eight countries later he has created the project "Delicatessen With Love". Click here to see all of the grandmothers he met, and the food they make (after you read his essay click on "start" in the lower right corner).

Vivere la tavola di famiglia!
Long live the Family Table!

Photo by Gabriele Galimberti

Photo by Gabriele Galimberti

Credit due to Chocolate & Zucchini's, Clotilde Dusoulier, for referring to this project, which is where I first heard about Gabriele Galimberti.

Thursday, May 16, 2013

How to Freeze Avocados to Use in Smoothies


How to Freeze Avocados to Use in Smoothies

We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
  1. Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit by whacking the sharp knife into the pit, leaving the knife in the pit and twisting it out of the avocado half. The pit will stay on the knife, so simply hit the handle of the knife on the edge of the sink and the pit will fall into the sink.
  2. As you go, place each cut avocado half flesh-side down on a cutting board so they don't turn brown, until all avocados are cut in half.
  3. Scoop out the flesh of each avocado into the bowl of a food processor fitted with the steel blade.
  4. Add lemon juice and pulse several times, then run the food processor continuously until you have a smooth purée. Stop halfway through to scrape down sides of the bowl.
  5. To portion out into plastic bags: open one plastic bag, then fold the opening backwards down about an inch or two. Hold the open plastic bag in one hand with your fingers under the folded edge, the bag resting in your open palm, and scoop 3/4-cup avocado purée into the bag (3 scoops). Yes, that's a whole avocado portion, but hang on because we will divide in in half in step 7). Set aside and continue until all of the purée is portioned out.
  6. To seal, tap each bag on the counter to get the purée into the bottom corners of the bag, then press out all of the air and seal. 
  7. Place each bag on the large tray and lay the bags flat. Divide the purée in half by pressing your finger on top of the bag and running it from bottom to top. This creates 1/2 avocado portions in case you only need half an avocado for your smoothie or other recipe. 
  8. Freeze the tray of purée, and use half a bag or the whole bag as needed.

Saturday, May 11, 2013

Salmon with Sorrel & Lovage

Salmon with Sorrel & Lovage
Serves 2

Sorrel and lovage shoot out of the ground practically screaming, "Spring!" I was in the mood for poached salmon today. Yesterday I harvested the last of the French sorrel, washed it and bagged it until I figured out more recipes to use it in, and then I saw that the lovage seemed to have sprouted 2-feet tall overnight. I realized the smokey, celery-like lovage would be a great flavor with the lemony sorrel. How could that not be a great thing with poached salmon? It turned out so well I ran to write down the recipe so I wouldn't forget. We buy frozen wild-salmon filets that come individually sealed. It only takes 20-30 minutes to thaw them after setting them in a sink full of cold water.

Don't forget to cut a few large lovage stems into 8-inch straws to put in your drinking glasses!

2 C broth, preferably homemade (chicken, beef or fish)
2 6-ounce salmon filets, thawed if frozen
1 tsp olive oil
1/2 onion, minced
2 garlic cloves, sliced thinly
1/3 C sliced celery, use the tender inner celery heart, sliced 1/4-inch thick, including whole leaves
3 TBL lovage leaves, coarsely chopped, packed tight
1 1/2 C chopped sorrel leaves (roll like a cigar and chop in 1/4-inch shred (save 1/2 C for later)
2 TBL parsley, chopped fine
1 TBL chives, snipped fine with scissors (optional)
1/4 tsp fresh ground pepper, or 10 peppercorns
1/2 tsp sea salt
1/2 lemon, sliced thinly
Garnish: chive spears with a few chive blossoms and/or small lovage sprigs
  1. In a 2-quart sauce pan sauté onion, garlic and celery in olive oil over medium heat until soft and fragrant, about 3 minutes. 
  2. Add broth, lovage, sorrel (save 1/4 cup), parsley, chives, salt and pepper to taste. Simmer for 1-2 minutes on low heat to develop flavors.
  3. Add salmon filets to broth, pressing them so they are submerged a bit, then place lemon slices on top of the fish. Poach the salmon, covered, for 5 minutes over low to medium low heat. Add remaining 1/4 cup sorrel just before serving.
  4. To serve, ladle broth, herbs and vegetables in to large shallow bowls, then place the salmon filets on top and serve. Garnish with some of the fresh herbs and a few lemon slices.

Thursday, May 9, 2013

Sorrel Soup with Chicken and Leeks

Sorrel Soup with Chicken and Leeks

Sorrel makes for a wonderful soup in the spring. In Poland or Hungary they call it Shav Borscht, and often eat it at Passover. Traditionally it is thickened with a flour and butter roux, but not in my house.

1/2 pound sorrel leaves, stripped from stems and chopped
2 leeks, cleaned, and sliced including an inch of green
1 TBL olive oil
4 C chicken broth, preferably homemade
1 egg, optional (not for AIP diet)
2 C chicken, cooked or uncooked
salt and pepper to taste
Sour cream, coconut cream or cashew cream

  1. Heat olive oil in a large pot over medium heat, then sauté leeks for a minute or so, and add the chopped sorrel. Cook until sorrel wilts and turns its own unique shade of brown (once you cook it, you'll see what I mean).
  2. Add the chicken stock to the sorrel and leeks. Bring to a simmer, and simmer for about 10 minutes. Taste for seasoning and add salt and pepper as needed. 
  3. At this point you can either puree the soup (use an immersion blender) and add the beaten egg, or you can leave it as is. 
  4. Add the chicken. If the chicken is uncooked, simmer until cooked through. If you are using up leftover cooked chicken, chop or shred the chicken and add to soup to heat through.
  5. Serve the soup hot or cold, garnished with a small chiffonade of fresh sorrel, and a dollop of sour cream, coconut cream or cashew cream.

Yay! A local CSA farm near my home!

The farm near my home is La Nay Ferme, Provo, Utah. And, if you are lucky enough to buy fresh vegetables and fruit from a local CSA* farm near you, there are three reasons to join. Head chefs Vance Lott and Matt Lott talk about them here
  1. TASTE & HEALTH: The fruit and vegetables taste MUCH better, and they are better for you
  2. SUPPORT: You are supporting your local community
  3. RELATIONSHIPS:  You develop a relationship with the food, since you've seen where it comes from, and that is a healthy thing!

*CSA means Community Supported Agriculture, so go ahead, join a CSA and support your community!

Thursday, May 2, 2013

Creamy Cauliflower Soup with Spinach

2 heads cauliflower
1 TBL olive oil or coconut oil
2 onions, peeled and chopped
3 cloves garlic, sliced
1 quart chicken broth (preferably homemade)
1 tsp salt, or to taste
4 C baby spinach

  1. Remove large green leaves from both of the cauliflowers. With a paring knife, remove the cores. Rinse under running water and set aside.
  2. In a large pressure cooker, heat the oil and sauté onions and garlic over medium heat. Cook until softened and fragrant, about 5 minutes.
  3. To the pot add both cauliflower (whole is fine), seal the lid and bring to high pressure for 10 minutes. Remove from heat and bring pressure down by holding closed pot under cold running water (quick release method). Once the pressure valve is down, open lid away from you. 
  4. With a sharp knife cut up the cauliflower in large pieces while it is in the pot. Add the chicken broth and salt to taste. 
  5. Purée the cauliflower in the pot with a hand-held immersion blender. Add spinach and allow to wilt in the hot soup before serving.

Monday, April 15, 2013

Chicken 371º ~ Our Favorite Roast Chicken

Chicken 371º ~ Our Favorite Roast Chicken

Giving your chicken a long saltwater bath (brining) is a simple trick to make roast chicken turn out extra moist and flavorful... any day of the week. It doesn't even need a bath toy while it's brining. It's happy to just hang out, bobbing around. Roasting it untrussed makes sure that the dark and white meat are both evenly cooked and moist. Even the leftovers are still moist. We roasted our first brined chicken at 371º (using convection setting at 371º), and it turned out perfectly, so we've stuck with 371ºF just for luck. 

I knew that you are supposed to reduce the temperature 25º when you use the convection setting for anything, but with our range you turn the knob and have to wait for the numbers to change bit by bit. I was too impatient to wait for it to go down 25 degrees, so I gave up after only 4 degrees and hoped for the best at 371º. Good call!  P.S. Roasting times: 4 lb chicken-1 hour total. For every 1/2 pound difference up or down, add or take away 5 minutes...3.5 lb chicken 55 minutes...4.5 lb chicken 65 minutes.

Friday, April 12, 2013

Blueberry~Sorrel Smoothie

Blueberry~Sorrel Smoothie

This is sorrel season! If you've never grown French sorrel, or seen it, sorrel grows in bunches like spinach. Each leaf is shaped like a long bright green arrow that shoots out of the ground. We grew ours from seed, but I've also bought it at farmer's markets. The tart, lemony flavor is due to oxalic acid, the same stuff in rhubarb. It's toxic in huge quantities but a 145 pound person would have to eat about 11 pounds of sorrel to get sick. If that scares you, don't worry. You only eat, like, an ounce of sorrel in this smoothie, so forget about it and enjoy because it's tasty-shmasty.

Thursday, April 11, 2013

Gwen's Citrus ~ Sorrel Dressing

 Gwen's Citrus~Sorrel Dressing

I have a happy patch of French sorrel that wintered over extra well. It's all ready to pick. In year's past I have sautéed sorrel to put on top of eggs or in omelettes (yum), but today I wondered if the lemony flavor of the sorrel would make a tasty salad dressing. It did...yum-squared! or one might even say y2.

Since it's so lemony (and peppery) I paired it with the juice of a sweet orange and some basil. Without the avocado it's a super light, perfume-like dressing perfect for a salad comprised of just lettuce. Any other salad "toppings" would overpower the sorrel flavor that you want to appreciate. Adding the avocado and perhaps an extra squeeze of lime or lemon juice would add a little weight to it for a hearty salad, say, with diced chicken or salmon. Save the rest of the avocado, though, and slice it to garnish the salad. Any leftover dressing (if any:) can be thinned with a little more orange juice and/or olive oil.

Friday, April 5, 2013

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree

Makes 6 Cups (scant)

This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen 
for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more).

I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".

Monday, April 1, 2013

Crispy Chicken Liver with Lemon

Crispy Chicken Liver with Lemon

Most people start out liking liver . . . until they grow up enough to find out no one is supposed to like it. This is a mouth-watering way to prepare chicken liver for the enlightened who want to give liver another go. Best served hot and crispy over a salad dressed with lemon juice and olive oil, or served on their own with a squeeze of lemon juice over every hot piece. Sauerkraut is a nice side dish for these. Cold leftovers, if any, are best reheated in a skillet over medium heat until they have softened. I was inspired to make these from the clothes make the girl dot com, but preferred different seasonings and fresh garlic.

Saturday, March 30, 2013

Lettuce Wraps

Lettuce Wraps

Serves 4 as a main course
This dish is popular for a reason: fast to prepare, refreshingly tasty and nice enough for informal company (just have plenty of napkins on hand). This recipe is modified from a recipe by Vera Flannery at

Wednesday, March 27, 2013

Chive Blossom Mustard Butter


Chive Blossom Mustard Butter
Makes four ½-cup logs of butter

We love this butter. We love this butter. Have I said we love this butter? It is a magical thing to welcome springtime by making something with some of the first herbs that peek out of the ground after a long winter.

I created this strongly flavored butter to compete with the assertive flavor of Brussels sprouts, and other strongly flavored veggies from the cabbage family. It's also great over fish, chicken, baked potatoes and bread. Got artichokes? Melt this butter for dipping. 

Tuesday, February 26, 2013

Fish Coconut Curry with Cauliflower & Sweet Potatoes

Fish Coconut Curry with 
Cauliflower & Sweet Potatoes

A "shoot from the hip" recipe Stan and I worked out for a quick, last minute dinner with stuff we had in our pantry and fridge. It's a fast, hearty, nourishing meal. We've been enjoying a lot of cauliflower lately, so this was a new way to enjoy it.

Friday, February 8, 2013

Cauliflower-Sweet Potato Soup with Ras el Hanout

Cauliflower-Sweet Potato Soup with Ras el Hanout
Makes 15 Cups
Serves 7 to 15 people 
Fifteen 1-cup servings OR seven 2-cup bowls

If you want a nourishing soup this is it. I love Ras el Hanout so much that sometimes I just open the jar to enjoy the fragrance. I had fun creating this recipe and Stan said it's a keeper. This is a great recipe to use up fresh chicken broth after making Poule au Pot (poached chicken and vegetables) the day before. You may find there aren't too many leftovers of this soup, people magically wander to your house the day it gets made (college kids) or you hear about sick neighbors that need soup.

Sunday, February 3, 2013

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream
Makes 1 quart

I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them. 
Modified from the nourishing gourmet

Saturday, January 12, 2013

Roasted Cauliflower with Vinegar Plumped Raisins

Roasted Cauliflower with
Vinegar Plumped Raisins

“Wow! How did they get the raisins to taste like that?!”, says the mouth who first tastes the surprising, but subtle, pop of flavor from plumped raisins. Once you start making plumped raisins you’ll wonder why you never made them before. It's a super fast and unique way to add variety to roasted vegetables (or green salads, baked goods, porridges or couscous for that matter). Simply use quality vinegar, hot water or juice depending on what you add them to. Since we’re Mormons we don’t use alcohol, but that’s also a popular raisin plumping choice for those who do.