Mashed Turnips and Parsnips

IMG_7792I wrote a recipe for Mashed Parsnips and Pumpkin when I first started my blog. It’s a good recipe, but this one is better. The first time that a made this for a group, my dad said, “These potatoes are really good!”. When I told him that they weren’t potatoes, He was impressed. My sister made them the following weekend for a party she gave.

Lately, I’ve found a new love for gravy, so I needed a fabulous mashed potatoes substitute. I developed this recipe and refined it over the past several weeks.IMG_7790It’s great with gravy and it’s delicious alone. I have an option where you can add ginger if you are serving it with something that works with ginger. I use that option for a Korean Short Ribs recipe, and I used it last night to go with Ahi Tuna with Ponzu sauce.

I use Coconut Kefir in this recipe. Coconut Kefir was one of the first recipes that I wrote for this blog. It’s a main staple in my diet. Because of the high fat level in coconut milk, it’s more of a yogurt consistency than kefir. If you don’t want to start making your own kefir, you can use coconut milk that you have thickened in the fridge. But I highly recommend making your own kefir. It takes less than 5 minutes a day.

This recipe calls for a steamer. If you don’t have one, you may boil the veggies until tender. I love my steamer. I have been cooking with one for 20 years. They are cheap and they make life so much easier. I use mine every week for this recipe, broccoli, and asparagus.

Serves 4-6

INGREDIENTS:

1 1/2 pound Turnips

1 1/2 pound Parsnips

3 TBSP Avocado or Coconut Oil

5 cloves Garlic, minced

1/2 tsp Salt

1 TBSP Chives, minced

METHOD:

Peel and cubed the turnips and parsnips. Place them in the steamer. Steam them for 45 minutes. IMG_7794

Meanwhile sautée garlic in oil over medium heat in small saucepan for 2-3 minutes until it browns slightly.

Pour the garlic oil in a large bowl with the kefir.IMG_7793

When the veggies are done in the steamer, pour them into the bowl. Mash with potato masher or electric mixer for smoother consistency. Stir in chives and salt. Enjoy!

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GINGER OPTION:

If your serving a meal that works well with ginger, add a tablespoon of minced ginger to sautée along with your garlic.

 

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Strawberry Ketchup

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I am a recovered ketchup addict. Going Nightshade Free made me always on the search for a new best form of ketchup. It’s strawberry season, so it’s time to use strawberries. They not only taste great as ketchup, but the color is also pleasing. This ketchup is a great option for making Cocktail Sauce. It’s also fabulous on Butternut Fries.

INGREDIENTS:

2 cups of Strawberries, halved or quartered

1/4 cup Apple Cider Vinegar

1 clove Garlic, minced

1 tsp Salt

METHOD:

Combine all the ingredients in a small pot. Bring to boil, cover and simmer 15 minutes.

Allow to cool.

Insert immersion blender and process until smooth. Alternatively, you could process in a food processor or blender.

Store in glass container for a week. You can make it in a double batch and freeze as ice cubes, which allows you to thaw only as much as you need.

 

Coco Date Balls

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I developed this recipe so that my friend who is also on AIP and I could have a treat for Valentines Day. Both of us have been able to add chocolate back into our diet (yea!). Usually the chocolate I eat is not sweet. I eat 95% dark chocolate. These Date Balls were definitely much sweeter than anything that I eat on a regular basis, which is why they were such a treat for Valentines Day. I would recommend a serving size of one.

INGREDIENTS:

12 ounces pitted dates

boiling water

2 TB coco powder

1/2 cup shredded coconut, maybe more

METHOD:

Pour dates into a bowl. Boil enough water to submerge dates. Pour boiling water over the dates and let them sit 10 minutes to soften.

Strain dates and let them sit in colander 10 minutes to dry. Making sure to shake out all the excess water.

Place dried softened dates in a food processor and process until smooth. Add coco powder and cinnamon and process until combined.

Place parchment or wax paper on all baking tray. Pour shredded coconut on a plate beside the baking tray. Roll the date mixture into a ball with your fingers and then roll the ball in the shredded coconut continue until done with the batch. The date mixture will be sticky and the shredded coconut will smooth it out. After rolling in the coconut and making the ball smooth, place it on the baking tray to set. Transfer from tray to covered container. Keep date balls in the fridge for a week or freeze them to keep longer.

Coco Date Covered Cherry Variation:

Add 6 Pitted Cherries to list of ingredients. Take your cherries and roll the date mixture around the cherries. Then roll the cherry stuffed date ball in the coconut to smooth out. Place on tray to set.

Pumpkin and Cranberry Stew in the Crock Pot

img_7745I had some stew meat and couldn’t find any recipes that looked good to me, so I made this one up. I have tried it with different meat and pumpkins. You can use any kind of pumpkin in this recipe, but a sugar or pie pumpkin is going to be the perfect size. If you get a larger pumpkin, then double the rest of the recipe, except for the vinegar. This recipe is easy! I recently wrote a blog post on how to peel and cut a pumpkin that I’ll link you to by clicking on the words “peel and cut” in the ingredients list. I like to get everything ready the night before and let it sit in the fridge over night. That way my husband can just start the crock pot when he gets up in the morning.

 

INGREDIENTS:

1 pounds stew meat ( beef, venison or lamb- it’s fun to mix two types of meat)

1 pumpkin, peel and cubed

1 cup of cranberries, fresh or frozen

4 cups bone broth

1 TB fresh sage, minced

2 tsp salt

1/4 tsp pepper

1/4 cup apple cider vinegar

4 cups of baby spinach

METHOD:

Add all ingredients to the Crock Pot except for the spinach.

Cook on low for 7-9 hours.

Turn off heat, add spinach, stir and taste to see if its seasoned the way you like it. Add more salt and pepper if desired.

 

 

 

 

 

 

How to Peel and Cut A Pumpkin

I love cooking with pumpkin. At first I was intimidated by the idea of cutting one. Like most things, it’s actually easier than you think. Having a nice sharpe knife is a plus when doing this.

METHOD:

Hold the pumpkin by the stem and slice down the sides to remove most of the outter skin. You don’t have to get it all. The rest you can cut off later.img_7735img_7736

Next, turn the pumpkin on its side and slice off the top.

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Scoop out the seeds. I always roast these for my family.

Start cutting the sides of the pumpkin in wedges, pull each section off and cut in cubes, fries or whatever shape that you’re looking for.

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Slice off any remaining skin or fibrous strands.

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Paleo Chocolate Chip Cookies (totes AIP options) Egg free, dairy free, grain free, nut free, low sugar, soy free

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When you begin AIP, you diet is very strict, but many people can start to reintroduce different foods after the first month. I have been able to reintroduce chocolate, wine, small amounts of sugar and vanilla. Most of those reintroductions made this recipe possible. You can omit the chocolate and vanilla if you need, but the small amount of date sugar and honey are what differentiates cookies and biscuits. If you want a cookie taste, then at least leave in the sweeteners. It’s very subtle. I developed this recipe so I could have cookies for the holidays. I wrote this for a small batch, but this can easily be doubled or quadrupled. It’s hard to find chocolate chips that don’t have soy, so check labels. I used Enjoy Life’s mini chocolate chips, which worked well. I like the small bites of chocolate. Less is more. This recipe uses gelatin in place of eggs as binder, so it’s almost like pressing these cookies into a mold, which holds the shape. I take a wonderful supplement of Grassfed Collagen Peptides, but when I cook, I typically use a less expensive beef gelatin. It make sure the greatest egg replacer.

Small batch 9-12 cookies

1/2 cup coconut flour

1/4 cup arrowroot flour

1/4 cup tapioca flour

1 TB date sugar

pinch of salt

1/2 tsp baking soda

8 TB coconut oil, melted

2 TB beef gelatin and 6 TB water

1 TB honey

1 tsp vanilla, optional

1/4 cup chocolate chips

METHOD:

Preheat the oven to 350. Line a baking sheet with parchment paper.

Prepare gelatin by taking 6 TB water and warming it in a small saucepan. Once it’s nice and warm, but not boiling, remove from heat and whisk in gelatin. Once that is smooth, whisk in honey. Place pan aside while gelatin blooms and mixture cools.

Combine dry ingredients. Add coconut oil and vanilla and mix in. The mixture will be runny like a thin pancake batter. Add gelatin mixture and stir well. The dough will become thicker and crumbly.img_7722

Add chocolate chips and stir in well.

To transfer to the baking sheet, you will need something with which to mold your cookies. I used my rounded 2 Tablespoon and it was perfect. You could also try a 1/4 cup measuring cup and only fill it 3/4 of the way.  Take your 2 Tablespoon spoon and pack it with your dough to mold it in there and then turn it out on the prepared baking sheet.img_7723img_7724

Cook for 8 minutes and then take out the cookies and slightly flatten them with the rounded edge of your spoon.img_7725img_7726

Cook another 4 minutes or until browned on the top.

Thai Coconut Soup with Shrimp and Mussels

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Serves 4

Not Red Curry Paste:

INGREDIENTs:

1/8 cup garlic, peeled and quartered

1/4 cup shallots, peeled and quartered

1/4 tsp salt

1/4 tsp pepper

1/2 TB fresh ginger, peeled and quartered

METHOD:

Process in a small food processor until smooth.

Thai Coconut Soup With Shrimp and Mussels

INGREDIENTS:

2 pound shrimp

3 pounds of live muscles

2 TB coconut oil

4 cloves of garlic, minced

4 stalks of lemongrass

2 thumb size piece of ginger, peeeled and minced

1 bunch of cilantro, trimmed and chopped

Juice of 1 lime

4 kafir lime leaves, rolled like a cigar, slice and cut in half

2 green onions, sliced,  white parts separated from green parts

4 TB Not Red Curry Paste (recipe above)

2 cans Coconut milk

METHOD:

Set out a large stock pot

Peel the shrimp and set them aside, keeping cool.

Clean muscles by brushing them under running water with a toothpaste or seafood brush. Pull off beards. Put Mussels aside, keeping cool. If you find any Mussels that are open, tap them on the side of the sink. If they don’t close throw them away. Any dead Mussels can make your whole soup taste bad.

Prepare lemongrass by peel away outer layers until you reach the white part. Mince the white part about a quarter of the way up the stalk. Toss the rest of the stalk in the stock pot.

Add minced coconut oil, lemongrass, garlic, lime leaf, white parts of green onion and ginger to a small saucepan and set to medium heat. Sauté 1-2 minutes until fragrant. Add “not red” curry paste and cook another minute of two. Add all these herbs to the stockpot.

Add coconut milk to the stockpot and 2 cups of water and turn the pot on medium heat. Do not let the broth boil. Stir in 1/2 of your lime juice and 1/2 of your cilantro. Taste the broth, adding salt and pepper to taste.

Add shrimp and Mussels and cook about 5 minutes covered until Shrimp are opaque and Mussels have opened.

Remove lemongrass stalks. Add remaining lime juice, cilantro and green parts of your green onion. Taste Soup and adjust seasoning.

I like to serve this in shallow bowls and then spoon the rest in to a large bowl to put on the table.img_7718

 

 

 

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