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.
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)
Place tomatoes in a food processor and process into small chunks.
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.
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.
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.
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.
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.
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