All Entries in the "Recipes" Category
Lemon Meringue Pie (Paleo)
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1 /2 cup coconut milk
4tbs arrow root
5 egg yolks
Meringue
5 egg whites
2tbs maple syrup
Instructions
Pre-heat fan-forced oven to 160 degrees Celsius.
Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.
In a small bowl, combine coconut milk and arrow [...]
Baked Walnut-Cinnamon Apples (Paleo)
4 Apples
1 cup raisins
¼ teaspoon cinnamon
½ teaspoon vanilla
½ cup water
¼ cup walnuts
Heat oven to 375 F. Core and piece apples with a fork in several places around the center, to prevent them from bursting. Mix raisins, nuts, cinnamon and vanilla in a small bowl. Fill center of each apple with this mixture. Place in a [...]
Banana Pear Ambrosia (Paleo)
1 ripe avocado
1 pear
1 banana
1 tablespoon honey
Pineapple or lemon juice
Blender all ingredients until smooth. Serve in sherbet glasses
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Fresh Cinnamon Applesauce (Paleo)
6 apples
¼ cup honey
2-3 tablespoons fresh lemon juice
Mix honey and lemon juice. Core and slice apples. Mix with honey and blenderize just until smooth. Sprinkle with cinnamon and serve
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Omega-3 Mayonnaise (Paleo)
1 whole egg
1 tablespoon lemon juice
¼ teaspoon dry mustard
½ cup olive oil
½ cup flaxseed oil
Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oils. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The Mayonnaise should keep for 5-7 [...]
Colorado Spinach Salad (Paleo)
1 small bunch fresh spinach
12 dandelion leaves
½ cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite sized pieces
½ cup walnut halves
You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and de-stem spinach. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a [...]
Zesty Marinated Mushrooms (Paleo)
2 pounds of fresh mushrooms
½ cup lemon juice
1 cup olive oil
3 medium onions, thinly sliced
¼ teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon thyme
½ teaspoon oregano
1 tablespoon basil
2 teaspoons honey
Combine all ingredients and cook for 5-10 minutes over medium heat. Cool. Cover and refrigerate overnight.
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Italian Brussels Sprouts (Paleo)
12-15 fresh chestnuts
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
2 pounds of Brussels sprouts, trimmed
Juice and grated zest of 1 lemon
2 cups vegetable broth or vegetable stock (no added salt)
Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in [...]
Honey Dill Carrots (Paleo)
Baby carrots
Honey
Dill
Steam baby carrots, then drizzle with just a bit of honey (don’t overdo the honey, it doesn’t take much). Add dill.
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Chicken Breasts with Red Pepper Sauce (Paleo)
2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
¼ teaspoon dried thyme
1/8 teaspoon cayenne pepper
¼ teaspoon fresh ground pepper
4 skinless, boneless breast halves, pounded to ¼ inch thickness
2 tablespoons canola oil
½ cup white wine
Combine vegetables and spices in a medium saucepan. [...]
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