It’s not EXACTLY paleo to even try preparing ice cream but since I’m not following EXACTLY paleo diet but more eating based on all the knowledge on what’s best for humans for their health (and longevity and performance, thanks Robb!) such as butter and some dark chocolate and red wine combined with the ancestral diet I just gave it a go. And it turned out delish! I haven’t had real ice cream in so long that I say: this is JUST like ice cream! Go nuts on the sugar festival!

Chunky Monkey goes paleo

• 1 ripe fair trade banana
• 4 dl of coconut cream
• 1 pod of vanilla bean
• 2 organic eggs
• (cinnamon)

Peel the banana and put in in the blender together with coconut cream and eggs. Cut the vanilla pod lengthwise and scrape the seeds into the mixture. Add some cinnamon if you like; I thought it made all the difference. Blend until thoroughly  mixed. Move into a large dish and set it it the freezer. After an hour or more start visiting your ice cream every now and then to mix it up: scrape the icy bits and mix them with the still softer mass. This will make the consistency more airy and icecreamy. Eat when the level of stickiness suits you. Garnish with nuts or seeds or fresh pineapple fried in butter! Or just eat plain.

Sweeter Shade of Pale (this one was too sweet for me but it may suit you)

• 2 ripe bananas
• 2 dl coconut cream
• 1 organic egg
• 1 vanilla pod

Prepare as above. Eat away!

Awwwhh, this was good! Continuing on the raw side of life this also turned to be not just paleo and low carb but vegan as well. So it really suits everyone doesn’t it? Here’s just the basic idea, you may vary the vegetables and season it with chili or garlic or peppers or oregano. Still, it’s a perfect dish for the hottest day of the summer that’ll also please you delicate tummy being easy to digest.

Monkey Mush

• generous amount of chinese cabbage
• some broccoli florets
• a tomato
• a junk of courgette (aka zucchini)
• 2 stalks of celery
• coconut milk
• quality salt

Chop the veggies a bit and mush them in a blender. Pour in some nice coconut milk to make it more like a stew or even a soup if you like. Spice it up with salt and whateva! Tasty as hell and filling, thanks to the coconut.

I just had a wonderful weekend at my friend’s mom and dad’s summer house. As you may guess we also ate some brilliant food: self grown courgettes, freshly smoked salmon, strawberries, Asian fish stew and my friends also ate Maija’s freshly baked bread that at least smelled awfully good and cosy. And besides all this we also had some cauliflower salad that’s my friend’s family’s innovation. Yep, I think it’s an innovation; sort of a marinated and sort of a salad but better than each alone.

I made this already on Sunday to try it out myself and it turned out as good as it should. Also Meat Eater liked it tho he preferred onion over cauliflower.

The Kiikala Cauliflower

• a cauliflower or two
• onion (preferably spring onion but red onion and other will do)
• balsamico
• good quality olive or other oil

Tear the florets from the cauliflower into a big bowl. Chop the onion/onions and add. Splash some generous amount of oil and add balsamico. Use maybe a third compered to the amount of oil. Mix well and let sit in the fridge as long as you can hold it. Works after couple of hours but is ultimate after one night. A brilliant side for fish, meat or to season a salad. And you can prepare a bigger amount and eat it several days in a row… If it’ll keep.

And once again, a billion thanks to all the girls! It was priceless. <3 Wanna do it AGAIN!

This is goood. Very sour, acidic, tasty, gets your juices flowing! And totally (awesome!) raw. Suits a paleo person well indeed. Easy to prepare, inspiration from Okriina in Vegaanikahvila. Cheers, mate!

Raw Rhubarb Mess

• 0,5 litres or 7 or so stacks of rhubarb
• cinnamon, cardamom
• a pinch of salt
• a splur of coconut milk
• a little water
• 2 Tbsp chia seeds
• vanilla stevia

Remove the “bad” ends from the rhubarb stalks, you may also peel them if you like, I didn’t. Chop them up in the blender, blend until rough. Add a little water and some more coconut milk, season. Mix again and move into a bowl. Add the chia seeds and mix again, let it in the fridge until a gelé has formed (not too much, unless you prefer it: you may also need to add some more chia). Serve with coconut milk or organic whole fat cream. Can’t be bad?

A year ago thee green smoothie was a steady friend of mine as a breakfast. I wouldn’t have skipped it for anything! But since, things have changed and I rarely blend anything. I’m not a big fan of liquid food; not because I wouldn’t like it but because I believe most of the time whole food should be kept whole. Anyway, I dug up my blender and did some SOUP today! And a dessert as well. Tasted as good as ever and filled me nicely together with the nori rolls and offered some needed variation.

Raw Tomato Soup (or “stew” - not so liquidy)

•  2 ripe tomatoes
• a piece of cucumber
• 2 celery stalks (with the leaves!)
• 1 glove of garlic
• salt, pepper
• herb mixture

Cut everything up and put them in the blender, let the blender do what it does best! Garnish with some sprouted beans.

Nori Rolls

• nori sheets
• kale
• sauerkraut
• carrots

Place the kale leaves (remove the thickest stems) on the nori as shown on the picture, add sauerkraut and sliced carrot. Roll baby! Eat away.

These brilliant transparent emerald treasures are kale chips! I know, don’t they look and sound appealing? No? I can assure they are delish! Crispy and salty and tasty. Filled with… stuff. You know, the healthy stuff. The GREEN stuff! So if you don’t wanna put it into a blender to make a green smoothie or eat it as a salad, try this. I have a food dryer but a normal oven will do as well. Inspiration from the lovely blog Appelsiineja hunajaa.

Kale Chips

• 2 bunches of kale
• extra virgin olive oil
• quality salt
• paprika (grounded dried one, what is it called? Capsicum? The red stuff anyway.)
• lemon juice

Tear the leaves and remove the thickest parts of the stems. Make a mixture out of a generous amount of EVOO, salt, spices and lemon juice. Mix it in the leaves thoroughly! Every leaf should have its share. Let marinade in the fridge for while and then let them dry in a dryer, several hours in 40 degrees worked. Tasty.

Again the applause go for Aletheia for figuring out this one: how to get some sour cream while following paleo to go with some veggie chips, cold-smoked salmon or taco wraps (in a lettuce, naturally). Well, it’s easy. The taste isn’t quite as the original but serves as a dip brilliantly! Tested with some… err… potato chips *withdraws to a corner to do some SHAME time*

Sour Cream for Paleo People

• two handfuls of cashew nuts (soaked)
• one handful of organic sauerkraut
• dash of lemon juice
• salt, pepper
• dried or fresh dill

Let cashews soak in water for at least a half an hour. Pour away the water and put the cashews and sauerkraut in a blender. Add lemon juice and season with salt and pepper, mix. Add dill and check the taste. I had to add some water to make it mix well but didn’t ruin anything, made it a bit more moist.

If you’ll try this and come up with some awesome ideas to utilize it, please share!

Pesto. That’s one thing you wouldn’t want to miss out because of a (healthy) diet. And luckily, you don’t have to! Just omit the pasta.

[Nigella would be poetic in her words about this gleaming green pesto.]

Paleo Pesto

• a bunch of fresh basilicum (may as well use the thai version, hint of aniseed in the taste)
• (at least) 3 Tbsps pine nuts
• 1 clove of garlic
• 1 Tbsp of nutritional yeast (for the cheesy taste!)
• loads of good quality organic extra virgin olive oil
• salt

Rip off the leaves from the poor basilicum like a decent gatherer and stuff them into blender. Add pine nuts, garlic, salt and olive oil. Let blend and add olive oil until the consistency is creamy and soluble enough. You may also want to add some pine nuts, trust your taste. Nutritional yeast isn’t gonna ruin your batch by it’s absence, but I sincerely recommend it: the nutty, cheesy, salty taste really makes up for parmiggiano in other foods as well.

Mix pesto with veggies, meat or just eat it with a spoon! Goes with nearly everything and suits the non-paleo friends as well.

…and this version is now without avocado, which also makes a PERFECT chocolate mousse! If you don’t know that yet, check out The Crocodile Mousse (in English later in this post). You might also call this more like a chocolate sauce or a pudding, but anyway: it’s chocolate and it’s ALMOST paleo. Only using the stevia (a root, natural sweetener) makes it a tad questionable.

Smooth Criminal

• 2 generous Tbsp tahini (sesame seed butter, you may also use raw almond butter, it’s taste it more neutral)
• 1,5 dl coconut milk or cream
• 1,5 Tbsp raw cocoa powder
• 13 drops Vanilla Stevia
• (optional: 1-2 Tbsp cashew flour (just grind it first in the blender))

Put everything in a blender and blend, adjust the sweetness by using stevia or some other form of sweetener. You may use raisins or dried fruit instead of stevia, but then you have to blend them first. If you want the mixture to be more like mousse, add tahini/almond butter. If you want it to be more like a sauce, you may add a little bit of coconut milk. Using some cashew nut flour adds a bit texture, but you may find it doesn’t need it.

And it’s ready. So easy. If you have the patience to let the sauce/mousse cool down in the fridge, it will settle a bit quickly. Eat as it is or use it in a raw cake or enjoy the sauce with some blueberries. Whatever works for you.

The Crocodile Mousse

• 1 ripe avocado
• 0,6 dl warm water
• 0,6 dl raw cocoa powder
• 0,5 tsp natural vanilla extract
• 0,5 tsp cinnamon
• 0,5 Tbsp lemon juice
• Vanilla stevia or other sweetener of your choice

Cut the avocado in half, remove the stone and spoon the flesh into a blender. Add other ingredients and let it smooth out, then add the sweetener and adjust the taste according to your taste buds. You may add some flaxseed if you like to get some texture, but works beautifully without seeds as well. Velvety, delicious and just so very chocolaty.

The simplest paleo dish: a tartar steak. Calls for quality (and usually low fat) minced meat and is totally RAW. May be seasoned according to taste. Also pretty civilized, so if you wanna be a posh cave(wo)man, try this.

Steak Tartar

• minced meat (preferably low in fat, this time)
• salt
• pepper
• (optional: an egg yolk, worcestershire sauce, minced onion)

Season the meat and mix well by hand. Add egg yolk or other ingredients if you prefer, I just stuck with this very basic stuff. Form into a patty and eat away! Soooo sophisticated.

Some people suggest sides such as

• pickles
• raw onion
• anchovy
• olives
• pickled onion
• capers

Choose your weapons.