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 sheets
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.
- 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.]
- 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
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.
- 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.
- minced meat (preferably low in fat, this time)
- (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
- raw onion
- pickled onion
Choose your weapons.
At least in Finland, at least when I was still eating pizza in some distant past (like 10 years ago), it is common that pizzerias have this tasty and crunchy salad as an appetizer. It’s really a classic in my opinion, I always looked forward to that when having a pizza. It doesn’t smell as good but sure tastes great! Also easy to prepare home to create some authentic pizza feeling to your paleo goods…
Pizzeria’s Paleo Salad
- olive oil
- raw apple vinegar
- dried oregano, basil or other herbs
Grate the cabbage. You may grate some red cabbage, carrot or other veggies to go as well, but basic cabbage works the best. Pour in some olive oil, like for a quarter of a cabbage maybe 1,5 tablespoon. Add a little less vinegar, maybe 1 Tbsp. Season with salt and some dried herbs, mix. Eat or better yet, let sit in the fridge overnight. Delish! Perfect with meats.
We all know raw chocolate’s a heaven but since I’ve given up coffee I try to stay quite away from cocoa powder as well. Not given that up totally but just to tinker a little and to see what’s best for me. So I’ve been busy preparing some “white chocolates” instead: just omit the cocoa! So very easy. Here’s a couple of mixes you can try.
- organic coconut oil
- good quality salt
- nuts and seeds
- super foods: incan berries, mulberries, gojis
Melt the coconut oil, add chopped nuts, seeds and berries, season lightly with some salt. Pour into a silicon ice cube mould and let sit in the fridge until settled.
- organic coconut oil
- organic coconut flakes
- good quality salt
Melt the coconut, add flakes and season with salt. Again, our into a mould and let settle.
- un-pastorized butter
- organic coconut oil
- almond butter
- nuts, seeds, super food berries
- good quality salt
Melt butter, oil and mix in almond butter. Add nuts and seeds for crunch, sweaten with berries. Season with salt. Into mould it goes, to the fridge and voilá! This one owes to the brilliant Nora Gedgaudas, the author of Primal body, primal mind.
Also found some stuff from Ekolo yesterday: the dried pomegranate seeds had finally arrived! Tasty, delicious, full of antioxidants. Very recommendable, also for chocolates and non-chocolates.
I’m re-posting in English this magnificent Lime Key Bar recipe, that I’ve been utilizing for several times now. It’s easy to make, keeps well in the freezer, works on the sweet tooth and is so so good for us! It also suits people that are sensitive to the caffeine in raw chocolate and helps fill in the chocolaty gap… <3
I’ve made this using some agave nectar before but this time I went totally paleo. Up to you how sweet your tooth requires, might take awhile to get accustomed to the bitter yet rich taste. You may also use cane sugar, syrap, artificial sweetener, your call.
Lime Key Bars (two freezer containers, can be cut into 10-18 pieces)
- 1 cup (2,4 dl) juice from fresh limes (or other citrus fruit)
- 0,5 cups (1,2 dl) organic virgin coconut oil
- 0,5 cups (1,2 dl) agave nectar (OR I used 10 drops of Vanilla Stevia and 1 tsp lucuma powder)
- 4 cups (vajaa litra, n. 500 g) cashews
- 0,5 tsp (Himalayan) salt
- 0,25-0,5 cups (0,5-1,2 dl) water IF necessary
First ground the cashew into flour in the blender. Add lime juice (heavy job squeezing it out!), mix. Melt coconut oil and add it together with agave (if using) and salt. Add a little water if the consistency is too heavy. Taste to adjust the sweetness and salt. Pour into silicon or plastic containers or muffin tins or whatever and freeze at least 4 hours. Cut into pieces if you made them big or grab one smaller and have a taste! Be careful not to break your teeth… Especially the sweet one. 😉