MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

31.1.2010

Thai Shall Enjoy It

Filed under: laktoositon,Maidoton,paleo,Thai — Meri @ 19.47

To get you in the thai mood to accompany my trip I’ll guide you to making this fabulously easy (do I sound like Nigella or what??!) thai influenced oven dish. It tastes like tom kha or tom kha gai and you can utilize chicken, fish or meat as the protein. I’ve made it with some nice Alaskan pollock (seiti) and also with chicken. Ideal for mushrooms as well. Or other seafood than fish!

thaikoiso

[Thai eggplant.]

Tom Kha a la Cave

  • coconut milk or cream
  • fish sauce
  • lemon grass
  • ginger/galangal
  • kaffir lime leaves (bought frozen from an Asian store)
  • lemon juice
  • onion, mushroom, eggplant or thai eggplant, cabbage or thai cabbage of some sort, long beans, carrots, tomatoes… You choose
  • fresh chili

Chop the veggies into an oven casserole. Put the fish filets or bits or pieces of chicken on top and in the middle of the veggies. Mix in a separate cup the coconut milk and season it with fish sauce and lemon/lime juice. Taste to adjust the saltiness and bitterness. Pour over the veggies and meat. Chop galangal or ginger into generous coin size bites, cut a few cuts into the chilis, chop lemon grass into 3cm bits and add everything into casserole, place them all around.

tomkha

Bake in an oven in roughly 220 degrees until the meat is cooked and the veggies tender. Enjoy the authentic thai feeling!

30.1.2010

The Mother of All Side Orders

Filed under: Alakarppi,Lihaa,Maidoton,meat,paleo,Side order — Meri @ 22.34

This stuff I just made for us for dinner is thee best paleo side order ever! So if you’re having a feast or a special occasion or you want to show off some paleo luxury for your friends, take this on the menu. Can’tgo wrong. Unless your friends are vegetarian. Works also as a main course, especially if you add some fresh vegetables.

chorizo

Chorizo Heaven

  • skinny Chorizos (the Spanish sausage, bought from Roiniset, by skinny I mean their appearance)
  • Savoy cabbage
  • swede/rutabaga (lanttu!)
  • onion

Chop onion, rutabaga and Savoy cabbage into an oven casserole. Chop chorizos (I used four) and mix them in. Bake in 225 until the veggies are cooked. I like to put a tin foil over the casserole at first and then take it off and let it still bake 5 to 10 more minutes for some crispiness. The result is perfectly chorizogrease-seasoned veggies that are tender, salt and spicy chorizo and rutabaga adding some sweetness. Sigh. As I said, can’t go wrong. I’m loving it.

29.1.2010

Piece of Inspiration

Filed under: Alakarppi,Lihaa,meat,paleo,Sallad — Meri @ 18.10

Just to boost you in the middle of this devilishly cold REAL winter that we all SO LOVE, here’s just another example of a beautiful combination of beautiful ingredients. These go so well together I wouldn’t believe if I just didn’t finish my dinner… Boy I was in need of one! Already gave the eye for some bloody awful Budapest chocolates when picking up my new moisturizer: there it was, a cup full of them just to quickly grab one, and there it was, my horrible hunger and too low blood sugar, BUT!! Conqueered it, not surprisingly. “A superhuman“, you say. I know. I get it a lot. Guilty as charged. Muahahahaaa 😀 So not.

salamisalaatti

Inspirational Salami Salad

  • veggies (broccoli, bellpepper, root celery, carrot, tomatoes, courgette, spinach…)
  • avocado
  • fennel seasoned wildboar salami (this is SUPERB! Bought from Roiniset at Hakaniemen halli. YOU have to try it.)
  • fresh shrimp (from Rosendahl at Hakaniemen halli)
  • optional: fresh coriander

You can make whatever salad base you prefer, the three key ingredients are avocado, salami and shrimp. If you like fresh coriander, it goes brilliantly with this combo. I also added some mungbean sprouts, turmeric, gojis, salt and pepper after taking the pic. Wanted to keep it prettier for you. <3

25.1.2010

Superfoods Discount (Superfoodeista Monkeyfood-ale)!

Filed under: Super foods — Meri @ 17.28

…eli Monkeyfood.netin ruokakunnalle aka lukijoille ja kommentaattoreille -25% alennus Keho.netin normaalihintaisista superfoodeista alkaen NYT ja päättyen perjantaina 29.1.2010 klo 23:00. Jos siis haluat kokea uusia makuelämyksiä, sekoittaa pään raakakaakaolla tai täydentää hippejä varastojasi, tilaa gojia, macaa, incamarjoja, mulberryjä, kookosöljyä… Tai sitten tee vain (selain-)ikkunaostoksia. Ei ostopaineita, vain mahdollisuuksia.

goji2

Shoppaamaan –> Keho.netin kauppa

HUOM! Tilaukset osoitteeseen akonan [at] keho piste net, mukaan maininta “monkeyfood“. Postikulut normaalisti.

And for you English readers: there’s a 25% discount of all the normal price superfoods in Keho.net Kauppa until Friday the 29th of January. Orders delivered ONLY in Finland. Place an order via email at akonan[at]keho.net. No discount from the delivery cost.

A Paleo Treat

Filed under: Alakarppi,Elävä ravinto,Gluteeniton,laktoositon,Maidoton,Nuts!,paleo,raw food — Meri @ 17.07

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.

keylime2

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. 😉

22.1.2010

Some Fine Loaf

Filed under: Alakarppi,Arkiruoka,Lihaa,Maidoton,meat,paleo — Meri @ 17.55

This meatloaf is sooo fine you would wanna marry it! And it’s pure paleo. Makes an excellent dinner, breakfast, snack or a protein source for a lunch box. Works hot, works mild, works cold. Tho I prefer it warmed. Even looks like bread so no more explaining the weird non-grainy diet! SPECIAL PRICE ONLY FOR YOU! Tonight only. (Just kidding. This is for life.)

paleoloaf3

Paleo Loaf

  • 500 g (organic) ground meat
  • 1 organic egg
  • 1 dl coconut milk
  • 2 carrots
  • a fair bunch of fresh mint leaves (or any other herb, dude)
  • fresh garlic (1-2 cloves)
  • salt, pepper

Grate carrots, chop mint leaves, mix all ingredients and season with salt and pepper. Form into a loaf and place in a glass oven dish. Bake in 175-200 degrees for about an hour. Let it cool a little, cut proper slices. Awwh!

paleoloaf2

And AGAIN the possibilities are endless in varying the taste! Try paprika, fresh coriander leaves, curry, tomato paste, turmeric, ginger, cinnamon, jeera, basil, oregano, chili… Or whatever you like. Or dislike and want to learn to eat.

paleoloaf

[Ths bread is baked with meat flour.]

And so it wouldn’t be all eating meat on the paleo, may I remind you what OTHER options you’ve got to get your daily protein. The paleo diet isn’t just getting to eat what you want, it’s also respecting all living creatures. (I wouldn’t go as far as to say “things” since I really don’t feel bad cutting some plants to eat them :-P)

  • organic eggs
  • fish (a good sei recipe coming up soon)
  • other seafood
  • birds (mostly game or at least organic! The way the broilers are brought up is HORRIBLE if they’re not organic.)
  • nuts, seeds
  • …and game meat

19.1.2010

Breakfast – Another Chance for a Perfect Meal

Filed under: Alakarppi,Lihaa,meat,paleo — Meri @ 21.07

Who ever decided breakfast has to be carbs? Bread, cereal, jam, croissants, müesli, toast, sugary yoghurts, Nutella… You name it! I spent years and years eating my beloved oatmeal every morning. And I do mean every: when I traveled, I carried the instant porridges with me, always. Happy days… Anyway, porridge is long gone and other common breakfast carbs I’ve abandoned decades ago.

So what then?! you ask. Well. When following the paleo path food wise, the options are still plentiful. Ample, even. Not ample like a bosom but ample. It’s yet another chance to eat what you most like. And since it breaks the fast (kept overnight) it should be a proper feast. So pick your best ones and celebrate the brand new day! HALLELUJAH baby! Or should I say: kwakakwakakwakamouliiiii!

Here’s one suggestion to trigger your little grey brain cells . This is what Poirot [puaroo] would choose.

brekkie

  • meat (to be more specific, ulkopaisti in Finnish, cooked in a kettle for an hour and a half)
  • salad: avocado, celery, courgette (salt and lime juice to season)
  • berries: raspberries, organic coconut flakes, mulberries, gojis, incan berries, flaxseed (and some added fibre)

Wake up it’s a beautiful morning! (Cheers, Boo!)

17.1.2010

Salad with a Chance of Meatballs

Filed under: Alakarppi,Arkiruoka,Gluteeniton,lammas,Lihaa,meat,paleo,Sallad — Meri @ 17.54

I bought some quality lamb meat (grounded) yesterday and made meatballs out of it just now to have a decent meal after my FIRST SKIING IN 11 YEARS!! Woohoo! Big hand for Da Mule! Awesome. Cheers, Fedo for taking me. (Despite the fun the trip had a slight aftertaste thanks to a HKL bus driver having not the best of days… Well, first time Ive heard a city employee call someone an asshole [kusipää in plain Finnish], mark on the wall.)

Anyway, I would’ve just normally cook the meat on a pan but I wanted to make it easy to freeze in a meal size portions so burgers or meatballs it was gonna be. And I just felt a bit more… meatballsy than burgerish. 😛 Got a chance to try something new as well since I wanted to use my arame seaweed. Worked okay in the balls, didn’t bring any significant difference in the taste. Maybe could be enhanced by seasoning the balls with some wasabi, soy sauce and ginger. Next time then!

paleoballs

Meatballs with Seaweed

  • half a kilo grounded lamb meat
  • a generous handful of dried arame
  • an organic egg
  • paprika, oregano, salt, pepper

Soak the seaweed in cold water for fifteen minutes, then prepare the dough. Form balls the size that suits you best (I tend to aim for Nigella-like small ones but always lack the patience) and bake in the oven until done. Approx. 220 degrees, 25 minutes. Add to the salad and freeze some to grab later!

Salad (everything preferrably organic)

  • broccoli
  • bell pepper
  • eggplant
  • fresh coriander
  • courgette
  • tomato
  • left over veggies from yesterday’s thai dish
  • turmeric, a bit of balsamic vinegar (on of my few vices left that aren’t really paleo), goji berries, salt, pepper

Prepare! I quite often cook come chopped eggplant and bell pepper (or carrots/other root veggies) in the microwave for a couple of minutes to get something that is warm and a bit cooked, then I add a huge load of fresh vegetables. But it’s up to you how you want to have them. Steamed, boiled, fried, grated… Or just plain raw which works for me too. I just like the different texture in the weeny bit cooked ones mixing with all the raw.

Well, this is just another example how to put a salad together, you can do it anyway you like. As long as you JUST DO IT!  Again. Faster. Crossfithelsinki.com –>

9.1.2010

Scrambled Egg Salad

Filed under: Alakarppi,paleo,Sallad — Meri @ 18.49

I don’t really like omelettes but they are so big in the paleo world that even I was influenced by the hype and prepared a scrambled (the one that I like besides a hard-boiled egg) egg to go with my breakfast salad. Accompanied with some superb kalamata olives and stuff. I began my rehearsals to get accustomed to something else for a brekkie than my usual green smoothie; The Meat Eater hates the noise the vlender makes at 6 am. Sigh. Let’s see, how far I’ll get with this… But this was good and filling!

  • a huge salad with root vegetables
  • a scrambled egg
  • olives
  • spices, gojis, whatnot

kokkeli

[I love turmeric but it really spoils all the pics! Ugly yellow veil covers all my salads.]

Meat on a (Coconut) Milky way

Filed under: Alakarppi,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 9.03

I bought a good half kilo of minced lamb meat when I last visited Hakkarainen and prepared it last night. Accidentally, it turned out massively delicious! Ask anyone. And like all my recipes, extremely simple. Perfect pair for a humongous salad and a bit warmed veggies.

coconutty

Coconutty bolognese

  • 500 g minced lamb meat
  • 2 dl coconut milk (full fat, naturally)
  • spices: curry, paprika
  • good quality salt
  • (pickled cucumbers)

Cook minced meat on a pan. When thoroughly cooked, add chopped pickled cucumbers if you’re using them (they add a little sweetness and vinegary taste). Pour coconut milk to the pan and let it cook so that some of the moisture dissolves. Season with loads of curry powder, paprika powder and salt, taste to adjust. Cook until it’s no more liquidy but more like a stew. Bite away! Works also when cooled.

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