Very Berry Paleo Vegan Ice Cream

 

Very Berry Paleo Vegan Ice Cream
 
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This ice cream recipe is very versitile and yummy! It's Dairy Free, Vegan, Paleo / Primal friend AND is no sugar added.
Author:
Serves: 1 serving
Ingredients
  • ⅓ cup coconut cream or ½ cup coconut milk
  • ⅔ cup water (or ½ cup water if using coconut milk)
  • 100g banana, frozen
  • 40g blueberries, frozen
  • 20g raspberries, frozen
  • 90g strawberries, frozen
  • ½ teaspoon vanilla extract
Equipment
  • A high speed blender like a Vitamix OR a decent food processor
Instructions
  1. Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
  2. Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
  3. Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
Notes
I use Aroy-D brand coconut cream, if your brand is more solid, you might need to water it down more.

Don't want ice cream? That's okay, use fresh fruit or let the frozen fruit thaw and you'll have yourself an amazing tasting smoothie! Yummy!

Not sweet enough? Add a bit of stevia to sweeten it up.
Nutrition Information
Serving size: 1 recipe Calories: 300 Fat: 15 Saturated fat: 10 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 41 Sugar: 23 Sodium: 22 Fiber: 7 Protein: 3 Cholesterol: 0
 

Paleo Sweet Potato Chili

 

Paleo Sweet Potato Chili
 
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This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 tablespoon lard
  • 1 large onion diced or 10 ounces green onions (reserve some tops)
  • 2 pounds sweet potatoes cut into 1 inch cubes
  • 1 lb carrots cut into ½ inch slices
  • 1 lb finally slices celery
  • 2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
  • 2 cans of water (use the tomato cans)
  • 2 cups chicken stock or beef stock
  • 1 bay leaf
  • 1 teaspoon fennel powder
  • 1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon fish sauce (optional but suggested!)
  • salt if needed
Instructions
  1. In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
  2. After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
  3. Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
  4. After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
  5. You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Notes
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!

You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.

Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Nutrition Information
Serving size: 16 ounces Calories: 333 Fat: 8 Saturated fat: 3 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 47 Sugar: 15 Sodium: 890 Fiber: 9 Protein: 20 Cholesterol: 44
 

Napa Cabbage Kimchi Recipe – Vegan OR Traditional 배추김치

 

Napa Cabbage Kimchi Recipe - Vegan OR Traditional 배추김치
 
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Making kimchi is a really easy thing to do. I know it seems daunting, but I promise, you'll love the end result! Best of all this recipe is vegan, but easily made more traditional. If you use gluten free tamari, it's also suitable for those with gluten allergies.
Author:
Serves: 10 servings
Ingredients
  • 2.2lbs (1 kilo) napa cabbage
  • ¼ cup coarse sea salt (for salting)
  • 300g daikon radish (or Korean radish)
  • 1 medium or 2 small carrots
  • 8 green onions
porridge
  • 2 cups water
  • 2 tablespoons sweet rice flour
  • ¼ cup soy sauce or fish sauce
  • ½ cup to 1½ cups red pepper powder
  • 1 tablespoon sugar, optional
  • 2 generous tablespoons ginger, peeled (about a 1½ by 1 inch piece)
  • 8 cloves garlic
  • ½ sweet apple or ½ korean pear or 1 small pear
supplies
  • 1 jar glass jar with tight fitting lid
  • sauce pan & whisk
  • blender or stick blender
  • gloves, HIGHLY suggested for mixing
Instructions
  1. You need to start out by salting the cabbage. This step is easy I promise. Follow along with the video. Cut the cabbage head into 4 pieces like shown and rinse under cold water. Shake the excess water off, and sprinkle salt into each leaf. Don't skip this step, if you don't salt it well enough the end result isn't very good! Leave the cabbage in a glass bowl to set.
  2. After 1 hour, toss the cabbage over, put any larger and thicker pieces towards the bottom. If you want you can spoon over the juice to help soak better.
  3. After another hour (2 hours total) check the cabbage, it shouldn't be gooey but softened. If you taste a piece it will have a slight crunch, but slightly salty.
  4. Rinse the cabbage 2-3 times under cold water. Make sure to rinse off each leaf. You don't want excess salt in your kimchi.
  5. Set the cabbage in a strainer to dry out some while you prepare the porridge.
  6. Add 2 cups of cool water to a saucepan, and whisk together 2 tablespoons of sweet rice flour (often called mochiko because of the brand name). Make sure you remove ALL lumps before you turn the heat on. Turn to medium high and do NOT stop whisking. Once you notice the mixture starting to thicken, reduce heat to medium and cook it for about 2 minutes. It's very important to keep mixing to prevent lumps.
  7. After 2 minutes, shut off the heat and stir in your sugar, soy sauce (or fish sauce), and red pepper powder. Then transfer to a blender jar. If you had an immersion blender (stick blender) this would work better.
  8. Add your mixture to blender along with your ½ apple or pear, garlic, and ginger that you have peeled. Blend on high until all the ginger and garlic are mixed in.
  9. Let this mixture cool to around body temperature. Don't skip this step or you'll cook the cabbage.
  10. Once the mixture is cooled, mix together with the carrot, green onion, and daikon (or Korean) radish. As shown in the video, spread a little mixture onto each leaf and outside of the cabbage. Put into, preferably, a glass jar with a tight fitting lid. An old pickle jar would work great for this. Pack it down and you're done.
  11. Let this sit at room temperature overnight, up to 2 days depending on the season. You want it to smell a little sour and you'll see bubbles from the bacteria in the cabbage. Transfer to your fridge and it'll be good for weeks, couple months even.
  12. Obviously you can eat it right after making it, but after 2 days is better. The juice can be used for soups or pancakes and the longer the kimchi sits in the fridge the more sour it tastes. We love it!
Notes
If you want more traditional kimchi, replace the soy sauce with fish sauce. Also if you are making this for someone who is allergic to gluten PLEASE make sure the tamari you use is certified gluten free!! I cannot stress this enough!

Do NOT use table salt for salting the cabbage, you will end up with gooey cabbage.

The apple/pear is optional but adds a yummy mellow flavor to the kimchi. The sugar is also optional, but if you're a baby with spice like I am, it really makes a difference.

You can add as much or as little red pepper powder as you want. I don't like it very spicy so I added ½ cup, but you can add 1½ cups if you like it very spicy!
Nutrition Information
Serving size: 1/10th Calories: 84 Fat: 2 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 Sugar: 4 Sodium: 538 Fiber: 2 Protein: 3 Cholesterol: 0
 

Tip Tuesday: How to make Half and Half


How to make Half and Half
 
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Making half and half is easy to do and can save you money in the long run. If you use a high fat % cream the end product will be around 13% fat content.
Author:
Cuisine: Dairy
Serves: 4 cups
Ingredients
  • 1 cup cream
  • 3 cups 2% milk
Instructions
  1. MIx the cream and the milk. Super easy!
Notes
If you are buying light cream or a lower fat % than 35% reduce the amount of milk to 2 - 2½ cups.
Calories are shown for recipe demonstrated in the video.
Bonus tip: portion out into ¼ cup measurements or ice cub trays and freeze.
Great for portioning into your daily coffee. Just defrost overnight and shake well before use.
Nutrition Information
Serving size: ¼ cup Calories: 74 Fat: 6 Saturated fat: 4 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 2 Sugar: 2 Sodium: 24 Fiber: 0 Protein: 2 Cholesterol: 24
 

Simple Cornbread Recipe


Simple Cornbread Recipe
 
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Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 large egg
  • ½ cup water
  • ½ cup unsweetened applesauce
  • 1 tablespoon oil for batter, can also use melted butter
  • 1 tablespoon oil for greasing pan
  • ¼ to 1 cup of sugar (see notes)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
  2. Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
  3. Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
  4. Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
  5. Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
  6. Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
  7. Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
  8. Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
Notes
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Nutrition Information
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
 DSCF4531DSCF4538Look how yummy it looks! 

Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE