Tomato Jam & Make It Paleo II Review & Giveaway

tomato jam

I was lucky enough to get an advance copy of Make it Paleo II  and it’s gorgeous. Tons of large beautiful pictures, each one more delicious looking than the one before it. I’m doing a giveaway for this cookbook, so some lucky paleo fan will also get to join in the fun.

Make-It-Paleo-2

 
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I recently tried the recipe for tomato jam. I thought it sounded pretty creative. You can make your own paleo bread (check out my recipe) and enjoy it on toast. I put it over some chicken breasts, which was also delicious. It’s really up to you :) I substituted a few things in this recipe. I used organic palm oil instead of butter and I used granulated coconut sugar instead of granulated maple sugar. (It’s what was in the pantry)

Tomato Jam & Make It Paleo II Review & Giveaway
 
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Serves: 1 quart
Ingredients
  • 15 roma tomatoes halved and seeded
  • ½ cup of finely diced yellow onion
  • 1 tbsp of palm oil
  • 1 tbsp plus 2 tsp balsamic vinegar
  • 2 tbsp plus 1 tsp granulated coconut sugar
  • 1½ tsp sea salt
  • juice of 1 lemon
  • 7 grinds of black pepper
  • ½ tsp of ground cinnamon
  • pinch of red pepper flakes
Instructions
  1. Place tomatoes in a food processor and process into small chunks.
  2. In a saucepan, over medium-low heat, carmelize the onion in the butter until light brown, about 20 minutes. Add the tomatoes and the remaining ingredients and simmer for 1½ to 2 hours, stirring periodically, until the jam has reduced by about half and is thick, like a very thick tomato sauce.
  3. It will keep for 2-3 weeks in the fridge.

 

Nonni’s Cauliflower Soup

cauliflower-soup-v2

I jazzed up Nonni’s cauliflower soup with some bacon and chives as a garnish, but don’t be fooled, this soup is really easy. It’s basically just steamed cauliflower that’s been blended, which surprisingly tastes fantastic with just a little bit of fresh ground black pepper. If you don’t have time to make some bacon, or chop chives, all you need is some black pepper and you have a delicious and healthy meal that’s got no calories. You can steam and blend it in bone broth if you have some, for some extra nutrition, but I just used water. It tastes good either way and cauliflower only taste 20 minutes to steam, which means this meal can be done in under 30 minutes. If you’re entertaining, add the bacon and chives, it will make it look extra pretty for your guests.

Nonni's Cauliflower Soup
 
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Serves: 2
Ingredients
  • 1 head of cauliflower
  • 2 cups of water (or broth)
  • ¼ tsp of sea salt
  • (optional) 1 package of bacon
  • (optional) some fresh chopped chives
Instructions
  1. If you are garnishing with bacon, bake bacon in the over for 12-15 in the oven at 350 degrees. Then, drain on paper towels and chop one piece and set aside for garnish later.
  2. Chop cauliflower and add to pot with water and cover for 20 minutes, until cauliflower is soft.
  3. Transfer cauliflower to a high speed blender and blend with sea salt. Then, transfer blended cauliflower back to the pot.
  4. If you are garnishing with chives, chop a small amount and set aside.
  5. Then spoon blended cauliflower into bowls.
  6. Add chopped bacon and chives to bowls, then sprinkle some fresh ground black pepper over soup and serve.

Beet and Avocado Salad with Tahini Dressing

Beet and Avocado Salad with a Tahini Dressing

This beet and avocado salad with a tahini dressing was inspired by my favorite salad at Akasha in Culver City. I usually get it with a side of bacon for brunch. The beets will satisfy your sweet tooth and the generous slices of avocado will keep you full and satisfied. At Akasha, they use sunflower seeds instead of sesame seeds, but I wanted to emphasize the sesame in the tahini dressing.

I added some broccoli sprouts as well for some added nutrition. If you don’t like the taste of broccoli sprouts, don’t worry, the avocado will mellow the flavor and the dressing will disguise it. A salad with lots of avocado is my favorite way to sneak these nutritional powerhouses into my diet.

Beet and Avocado Salad with Tahini Dressing
 
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Serves: 1
Ingredients
  • 1 lemon
  • 1 tbsp tahini
  • 1 tbsp honey
  • ½ cooked beet
  • ½ avocado
  • 2 cups of mixed greens
  • a sprinkle of broccoli sprouts
  • a sprinkle of sesame seeds
  • a sprinkle of sea salt
  • some fresh ground black pepper
Instructions
  1. For the dressing, mix the juice from one lemon with tahini and honey. Then set aside.
  2. Add lettuce to plate. Then, Chop ½ cooked beet. Ideally, beets should be prepared ahead of time and cooled in the fridge. Then, add over lettuce.
  3. Chop half an avocado into slices, and add over lettuce.
  4. Sprinkle some broccoli sprouts over top of salad.
  5. Drizzle on salad dressing, then sprinkle on sesame seeds, sea salt, and black pepper.

Mima’s Kachumber

mima-kochumber

Kachumber is like an Indian version Pico de Gallo, and just happens to be one of my favorite sides with fish or chicken. This recipe makes a ton, which isn’t an issue for me, since I can’t get enough of it, but you might want to prepare this for a large group. It’s really spicy with raw serrano chilies in it, so be careful! You are now warned. I recommend dicing the serrano as fine as you can, so your friends and family don’t get large pieces.

You can also add this on top of soups or over a heavy curry dish for some added fresh and spicy flavor. Throw it over some lettuce and you have an easy salad. Trust me, if you like spicy food, you will want to add it to everything.

Mima's Kachumber
 
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Serves: 8-10
Ingredients
  • 3 tomatoes
  • 4 cucumbers
  • 2 white onions
  • 2 serrano chilies
  • 1 bunch of cilantro
  • the juice of two lemons
  • 1½ tsp sea salt
  • 3 cup of water
Instructions
  1. Dice white onions and soak in water and ½ tsp sea salt, while preparing the rest of the vegetables.
  2. Dice the cucumbers, then remove seeds from serrano chilies and dice as finely as possible. Add to large bowl.
  3. Remove seeds and mushy inside from tomatoes, and dice. Then add tomatoes to bowl.
  4. Finely chop one bunch of cilantro. I avoid the stems as much as possible. Don't stress if some get in. Add chopped cilantro to bowl.
  5. Strain onions from water and add to bowl. Mix ingredients together with 1 tsp of sea salt.
  6. Then squeeze fresh lemons in a separate bowl, in case of seeds, then drizzle lemon juice over bowl. Mix again and serve.

Chocolate Covered Strawberry Ice Cream

Chocolate Covered Strawberry Ice Cream

This chocolate covered strawberry ice cream is paleo and vegan friendly. I used Enjoy Life Chocolate Chips for the chocolate shell. As soon as the melted chocolate chips hit the cold ice cream, they hardened up.  This chocolate is vegan and allergen friendly, and tastes amazing. You can usually find it at your local Whole Foods.

This was my second time using the ice cream maker and I made way too much this time. Don’t overfill your ice cream maker – which I did. As soon as it starts getting too full, scoop out what you have and transfer to a freezable container, then add the rest of the strawberry smoothie mixture to the ice cream maker. Luckily, you only need to run the ice cream maker for 20 minutes, so it’s entirely possible to make your ice cream in batches.

Chocolate Covered Strawberry Ice Cream
 
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Serves: 15
Ingredients
  • 1 cup of Enjoy Life Chocolate Chips
  • 1 can regular coconut milk
  • 1 can light coconut milk
  • 2 cartoons of strawberries (16 oz each)
  • 1 small can of coconut cream (5.4 oz)
  • 4 tbsp of honey
Instructions
  1. Blend coconut milk, strawberries, coconut cream. Strain out the strawberry seeds.
  2. Then blend in the honey. Use more or less depending on the sweetness of the strawberries.
  3. Refrigerate mixture for at least two hours.
  4. Take freezer bowl out of freezer, and assemble ice cream maker according to instructions.
  5. Pour mixture into freezer bowl and turn on ice cream maker for 20 minutes.
  6. When 20 minutes are finished scoop out ice cream and transfer to freezable container. Repeat until mixture is all turned into ice cream.
  7. Freeze mixture overnight, then when ready to eat, scoop ice cream into a bowl, and store it in the freezer so it doesn't melt, when making chocolate shell.
  8. On a double boiler, melt chocolate chips, then spoon that over ice cream and serve. Chocolate will harden when it hits the cold ice cream.

Kimchi Soup

Kimchi Soup

This kimchi soup is an easy and delicious paleo friendly meal. Chances are you already have all the ingredients in your fridge. I used some leftover chicken bone broth, a jar of kimchi, some chopped scallions (aka green onions) and a little bit of honey. I know some of you guys might not want to add the honey, but I highly recommend it. It gives the broth a nice sweet and sour flavor, otherwise you’ll just be drinking a sour broth. Not so yummy.  Plus with all the cabbage from the kimichi, there is plenty of fiber so you don’t need to worry about 2 tbsp in the whole recipe, which serves 2-4. Two if you go back for seconds :)

Kimchi Soup
 
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Serves: 2-4
Ingredients
  • 4 cups of chicken bone broth
  • 1 16oz jar of kimchi
  • 2 tbsp of honey
  • 2 scallions (green onions)
  • ¼ tsp of sea salt
  • (optional) fresh ground black pepper to taste
Instructions
  1. Add kimchi to bone broth in a large pot. All the delicious flavor on the kimchi wlll go into the broth.
  2. Then transfer kimchi from broth to a food processor, and a pulse a few times to chop up the large pieces of cabbage. Then transfer back to broth.
  3. Chop two scallions halfway up (I prefer not to use the ends). Then add half to soup and safe half for garnish later.
  4. Add some sea salt and honey to soup. Let honey dissolve and mix into soup.
  5. Serve in bowls and garnish with some fresh ground black pepper and chopped scallions.

 

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