RECIPE: Red Thai Curry with Shrimp

THAI RED CURRY PASTE

INGREDIENTS

• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup OR good-tasting tomato puree
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground white pepper (available in most spice aisles)
• 2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
• 1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
• 1 tsp. sugar
• 1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
• 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

http://thaifood.about.com/od/thaicurrypasterecipes/r/redpaste.htm

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COCONUT RED CURRY SHRIMP

PREP TIME     COOK TIME

10 mins            10 mins

An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.

Author: Gina Matsoukas

Serves: 3-4

INGREDIENTS

• 1-11/2 lb. large shrimp, devained & tails removed
• 1 tablespoon coconut oil
• 2 cloves of garlic, minced
• 1 tablespoon minced fresh ginger
• ½ a large zucchini, sliced into 2 inch strips
• 1 red pepper, chopped
• 3 stalks celery, chopped
• 1 carrot, chopped
• ½ medium yellow onion, chopped
• 1½ tablespoons red curry paste
• ¼ teaspoon red pepper flakes
• 2 tablespoons fish sauce
• 8 oz. light coconut milk (from a can)

INSTRUCTIONS

1. In a large skillet or wok over medium-high heat, melt coconut oil.
2. Add garlic and ginger and saute for about 1 minute until fragrant.
3. Add all vegetables and saute for another 5 minutes until softened.
4. Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
5. Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
6. Season with salt & pepper to taste.
7. Garnish with cilantro or scallions and serve with rice.

http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/

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http://www.tiffanyleegaston.com/paleo-thai-coconut-curry-shrimp-on-cauliflower-rice/

Beef Bars?

Epic Bars

My acupuncturist told me about these protein bars….

The EPIC bar is a 100% grass fed animal based protein bar designed as nature intended. Paleo friendly, gluten free, and low in sugar, we believe that EPIC foods should inspire EPIC health.

https://epicbar.com

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Tanka Bars

GLUTEN-FREE * NITRATES-FREE * MSG-FREE * HORMONE-FREE

Made from tart-sweet cranberries and prairie-raised buffalo, the Tanka Bar is a delicious real food bar with a smoky, slightly-sweet flavor.

100% Natural and only 70-calories, Tanka Bars are the perfect food for anyone who’s on the go — athletes, outdoor enthusiasts, students, busy moms, and pow-wow dancers. Gluten-free, hormone-free and low-fat, the Tanka Bars are deliciously perfect for every diet lifestyle. Tanka Bars are guaranteed shelf-stable for up to 12 months.

There are three delicious flavors to choose from:

• APPLE ORANGE PEEL
• SLOW SMOKED ORIGINAL
• SPICY PEPPER

http://www.tankabar.com

Kale Salad Recipes

Raw Tuscan Kale Salad

I doubled up on the breadcrumbs here. Because who doesn’t like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute. 

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark’s In the Kitchen with A Good Appetite.

Prep time: 10 min – Cook time: 5 min

http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html

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kale salad with pecorino and walnuts

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to tastePrepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/

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Kale Salad with Miso & Pistachios

Ingredient List

• 1  1/2 pounds kale—stems discarded and leaves thinly sliced
• 3 tablespoons fresh lemon juice
• Kosher salt
• 2 tablespoons apple cider vinegar
• 2 tablespoons sesame seeds, lightly crushed
• 1 tablespoon brown miso
• 1 teaspoon dark brown sugar
• 3 tablespoons extra-virgin olive oil
• 2 scallions, thinly sliced
• 1/4 cup unsalted roasted pistachios, chopped
  

  Instructions

  Total Time: 25 min
  Servings: 6

  In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.

  In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and pistachios on top and serve.

  http://andrewzimmern.com/2014/01/27/kale-salad-miso-pistachios/

Paleo Sweets

PUMPKIN AND CARROT MUFFINS

Makes 12 muffins

Ingredients:

• 3 large eggs at room temperature
• 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
• 1½ cups almond flour, spooned and leveled
• 1½ teaspoons five spice powder (if you must, you can substitute pumpkin spice blend)
• 1 teaspoons baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¾ cup canned pumpkin purée
• ½ cup local honey
• 2 tablespoons almond butter
• 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
• 1 tablespoon sliced almonds
• 1 tablespoon toasted pumpkin seeds

http://nomnompaleo.com/post/101828602863/paleo-pumpkin-and-carrot-muffins

Granola Bars Recipe

 PREP: 15 min. + 24hrs. COOK: 1h.

Ingredients

• 4 cups of assorted nuts;
• 1 cup shredded coconut;
• 1 cup of dried fruit; (dates, raisin, etc.)
• 1/3 cup coconut oil;
• 1/3 cup almond butter;
• ¼ cup raw honey;
• 1 tsp. vanilla extract ;
• 1 tsp. cinnamon;
• 1 tbsp. sea salt;

http://paleoleap.com/granola-bars/

Chocolate nut granola Recipe

Serves 4

Ingredients

• 1 cup walnuts;
• 1 cup almonds;
• pinch of salt;
• 1/4 cup raw honey;
• 3 tbsp butter or clarified butter;
• 3 tbsp cocoa powder;
• 1/2 tsp vanilla extract;
• 1/2 cup shredded coconut;
• 2 oz dark chocolate;

http://paleoleap.com/chocolate-nut-granola/

sweet potato pecan pie

For the crust:
1 ½ C pecans
1/2 cup plus 2 tablespoons arrowroot (plus more for dusting)
1 tablespoon coconut flour
⅛ t salt
2 tablespoons butter, (coconut oil for a dairy-free version)
2 tablespoons honey
1 egg yolk

For the sweet potato filling:
1 1/2 cups cooked mashed sweet potato
2 T honey
1 t cinnamon
½ t ground ginger
½ t freshly grated nutmeg
1 egg

For the pecan topping:
1 cup pecans
3 eggs
1/4 cup honey
1/4 cup coconut sugar
1 teaspoon vanilla extract

http://zenbellycatering.com/2013/11/13/sweet-potato-pecan-pie/

Coconut Chia Protein Pancakes Recipe

Total Time: 20 minutes

Serves: 2

INGREDIENTS:

• 1⁄4 cup pancake flour
• 2 tbsp coconut flour
• 3 tbsp vanilla whey protein powder
• 1⁄2 tsp baking powder
• pinch of sea salt
• 1 tbsp chia seeds
• 1 tbsp coconut flakes
• 1 egg
• 4 tbsp almond milk

http://draxe.com/recipe/coconut-chia-protein-pancakes/

Sweet & Salty Homemade Granola

Ingredients

1. 1 cup cashews
2. 3/4 cup almonds
3. 1/4 cup pumpkin seeds, shelled
4. 1/4 cup sunflower seeds, shelled
5. 1/2 cup unsweetened coconut flakes
6. 1/4 cup coconut oil
7. 1/4 cup honey
8. 1 tsp vanilla
9. 1 cup dried cranberries
10. 1 tsp salt

http://paleogrubs.com/granola-recipe

Paleo Pizza/Pizza Crust

Paleo pizza recipe

Serves 4

Crust ingredients

• ½ cup coconut flour;
• 1 cup almond meal;
• 1 tsp baking powder;
• 2 tsp garlic powder;
• 4 eggs;
• 3 tbsp extra-virgin olive oil;
• ½ cup coconut milk;

Topping ingredients

• A few tbsp tomato pesto or of your favorite tomato sauce;
• 8 sun-dried tomatoes, chopped;
• 3 artichoke hearts, chopped;
• 8 button mushrooms, sliced;
• 1 tbsp coconut oil, for cooking;
• 50g-100g good quality cooked ham, shaved (amount depends on your preference);

NY Style Pizza Crust

1 tablespoon gluten-free yeast
1 tablespoon raw honey
1/4 cup warm water (should feel warm on the inside of your wrist, but not burn)

3/4 cup almond flour
3/4 cup tapioca starch
3/4 teaspoon sea salt

1 tablespoon olive oil (or other melted fat if you’re opposed to heating olive oil)
1 tablespoon egg whites (less than one egg)
1 1/2 teaspoons apple cider vinegar

and of course your favorite toppings!

Cauliflower Crust Bacon Pizza

MAKES: 3-4 MINI PIES

ingredients:

365 organic tomato basil sauce
1 head cauliflower
2 egg whites
coconut flour (tropical traditions)
1 med-large onion
2/3 cup spinach
1/2 cup bacon bits
spices
garlic powder
Italian seasoning (oregano, marjoram, thyme, basil, rosemary, sage)
crushed black pepper

directions:

1. Preheat oven to 400°F.
2. Rinse and prepare cauliflower into a rice-like texture. You can finely shred in a food processor or grate by hand.
3. Put cauliflower “rice” in a large pot and steam till soft. Set aside and let cool.
4. Take ~3 strips of (beef) bacon, cook and shred into little bits.
5. Cook spinach and warm up your sauce.
6. Cut onion into rings and fry till soft and caramelized.
7. Take your cooled down cauliflower and add spices, eggs whites and spoonful of coconut flour to bind it. Mix and separate into even portions.
8. Place parchment paper on a baking sheet. Mold each portion into a pie crust on your paper and place into hot oven.
9. Cook crust for 15 minutes or until it feels firm (it will depend on how thick you make the pies and how wet the cauliflower is.)
10. Take out of oven and add warm sauce and layer your toppings. I start with spinach, then onions, and then bacon.

CARROT CRUST

Ingredients

• 4 cups of grated, and squeezed* carrots
• 2 tablespoons butter
• 3 eggs
• 4 tablespoons coconut flour
• 1/2 teaspoon sea salt
• freshly ground pepper to taste
• 1/2 teaspoon cardamom (optional, and I included it for the lamb bastila, for which I made the crust)

Process

1. Preheat the oven to 180C (about 350F). Prepare a springform cake tin as follows: butter the bottom and sides and line with parchment paper. The butter is used so the paper will adhere to the pan.
2. Add some olive oil (or additional, melted butter) on top of the paper and with your hands or a paper towel, spread the oil around the parchment paper. Set aside.
3. Peel about 6-8 large carrots. I used a hand grater to grate them. Then I squeezed the water (carrot juice) out of them and measured the “dried” results into 4 cups. (I used a dry ingredients U.S. measuring cup.)
4. Place the grated carrots in a large bowl. Add the butter and eggs, and with your hands mix well, cutting the butter into the mixture.
5. Add the coconut flour and spices, and knead until all is well blended.
6. Scoop the carrot mixture into the prepared cake tin and using your hands, spread it out evenly to form a pie shell (covering the sides of the tin as well as the bottom).  
   
7. Baking time depends on what you will make with the crust afterwards. I baked mine for 35 minutes and then baked it again with the filling another 25 minutes.

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Pizza Crusts: http://paleononpaleo.com/paleo-pizza/

Creative Pizza Crusts: http://paleogrubs.com/pizza-crust-recipes

Paleo recipes blogs

http://civilizedcavemancooking.com/

http://www.primalpalate.com

http://nomnompaleo.com

http://balancedbites.com

http://everydaypaleo.com

eating paleo – main points

Eat only things that occur naturally:

• Meat – GRASS-FED, not grain-fed. Grain causes the same problem in animals as they do in humans.
• Fowl – Chicken, duck, hen, turkey…things with wings that (try to) fly.
• Fish – Wild fish, as mercury and other toxins can be an issue in farmed fish
• Eggs – Look for Omega-3 enriched eggs.
• Vegetables – As long as they’re not deep-fried, eat as many as you want.
• Oils – Olive oil, coconut oil, avocado oil – think natural.
• Fruits – Have natural sugar, and can be higher in calories, so limit if you’re trying to lose weight.
• Nuts – High in calories, so they’re good for a snack, but don’t eat bags and bags of them.
• Tubers – Sweet potatoes and yams.  Higher in calories and carbs, so these are good for right after a workout to replenish your glycogen levels.

Keep it simple: Try to get a really good protein source with each meal (eggs, steak, chicken, fish, pork) with each meal along with some vegetables or fruit. That’s it.  If you’re having trouble getting enough calories daily, add some healthy fats to the equation: avocado, a handful of almonds or walnuts, almond butter, olive oil, etc.

Now, fruit does have quite a bit of sugar in it, and nuts have quite a few calories…so if you are following the Paleo Diet but not losing weight, check your fruit and nut consumption and see if you are loading up on those at the expense of vegetables and healthy protein.

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GRAINS – No-No.

Back in the day, grains weren’t part of our diet.  

Grains are composed of carbohydrates, and those carbs are turned into glucose (a type of sugar) in our system to be used for energy and various other tasks to help our body function – any glucose that isn’t used as energy is stored as fat.

Grains contain gluten and lectins. 

• Gluten is a protein found in things like rye, wheat, and barley. It’s now being said that much of our population may be gluten-intolerant. Over time, those who are gluten intolerant can develop a dismal array of medical conditions from consuming gluten: dermatitis, joint pain, reproductive problems, acid reflux, and more.
• Lectins are natural toxins exist within grains to defend against consumption! Grains have evolved to keep themselves from being eaten by us. These lectins are not a fan of our gastrointestinal tract, prevent the tract from repairing itself from normal wear and tear. This  can cause all kinds of damage.

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No Sugar

The Paleo Diet also almost completely eradicates sugar. Unless you’re getting your sugar from a fruit, forget it.  Sugar causes an energy spike and crash in your system, turns to fat unless it’s used immediately, and wreaks all kind of havoc on our bodies.

So, no grains, no sugar, no processed foods. Many studies have shown that an incredible number of diseases and lifestyle issues can be reversed with these three simple changes.

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Low Carb

Our bodies are designed to operate on a lower amount of carbohydrates than what we’re used to eating, so less carbs isn’t an issue.  When there is an absence of carbs (which is how we’re USED to operating), our body will take stored fat and burn THAT for energy in a process called ketogenesis.

So, less carbs = less glucose in your system, which means your body will have to start burning fat as your fuel source. 

Get carbs from vegetables, sweet potatoes, and fruit.  Why is that?  These foods are naturally occurring in the wild and don’t need to be processed in any way (unlike grains) in order to be consumed.

The other great thing about vegetables is that you can eat as many of them as you like and you’ll never get fat.  They’re incredibly nutrient dense and calorie light – six servings of broccoli (and who would eat 6 servings at once?) has 180 calories and only 36 grams of carbs.  A single serving of pasta (and NOBODY eats just one serving of pasta) has 200 calories and 42 grams of carbs.

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Dairy?:

Dairy’s a tough one, as most Paleo folks tend to stay away from it – a portion of the world is lactose intolerant, and those that aren’t usually have at least some type of an aversion to it.  Why is that? Because no other animal in the entire kingdom drinks milk beyond infancy.  Hunter-gatherers didn’t lug cows around with them while traveling – milk was consumed as a baby, and that was it.  As with grains, our bodies weren’t designed for massive dairy consumption.

Also look into:

thePaleoSolution_QuickStart

http://www.marksdailyapple.com/primal-blueprint-101/#axzz3F7ItRGas