MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

18.7.2010

Rollin’ rollin’ rollin’

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo,Sushi — Meri @ 18.26

I really like nori, the seaweed used in maki rolls. Since rice is a no-no and I don’t have the money (or energy) to always use smoked salmon to make these and since variation is a nice thing, we came up with these two bunnies. The latter was inspired by some nnnice mayo and cheese filled ham rolls tasted in Tallinn… Might as well be made with mayo.

norituna

Tuna rolls (no rice)

  • nori sheets
  • tuna in oil
  • mayo (self made or a quality one from a jar/tube)
  • lettuce, cucumber, carrot
  • pepper, salt

Drain the tune a bit (not all the oil out! That’s where the flavour is.) and mix with some generous amount of mayo, lemon mayo went well with these. Season with salt and pepper if needed. Cut the carrot and cucumber thinly lengthwise. Put a nori sheet in front of you and place two leaves of lettuce in the other end. Add tunamayo and veggie strips and roll. Eat like a HOTDOG! Adding some sauerkraut worked for me as well. Not for the Meat Eater tho.

hamroll

Ham rolls

  • quality ham (preferrably smoked)
  • hard boiled eggs
  • butter
  • salt
  • (chives)

Smash boiled eggs with a fork and mix some butter in the egg crumble. Season with salt and possibly chopped chives. Roll into a ham slice. Easy peasy.

8.7.2010

You’ve got Kale

Filed under: Alakarppi,Eksotiikkaa,Elävä ravinto,Gluteeniton,raw food — Meri @ 19.33

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

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.

28.6.2010

A Seasonable Treat

Filed under: Banaani,Gluteeniton,laktoositon,Maidoton,Nuts! — Meri @ 16.36

I know, I know, this looks all but inviting being a shapeless colorless mush but as you may imagine if you’ve read Monkeyfood for awhile, it’s of course – AWESOME! Even better than the previous paleo pudding in my opinion. And the best thing is that NOW is the season to eat this. Finnish strawberries, some fair trade bananas and freshly yielded coconut milk. Those cows really know how to make things nutty! ;-D

mush

Coconuts about Strawberries (sweet paleo pudding)

  • 3 bananas
  • 500 g strawberries
  • 1,5 dl (half a cup) coconut milk
  • (cinnamon, vanilla)

Smash the bananas with a fork so that they form a nice childish puré. Clean the strawberries and cut them in slices. Add to the banana mixture and mix. Add a generous splash of coconut milk and mix again, check the taste. Season with cinnamon and vanilla if you like, works without seasoning as well!

27.6.2010

Kick Ass Comfort Food!

Filed under: Alakarppi,Gluteeniton,laktoositon,Lihaa,Maidoton,meat,paleo — Meri @ 8.48

Here’s a killer side order that’s almost so good, it threathens the main course status. Being no ordinary “paleo mashed potatoes” this nasty delicacy is guaranteed to satisfy even the most demanding comfort need. I served this with some salad and minced lamb meat (seasoned with paprika and salt, a little butter).

muussi

[The photo doesn’t do this side order justice! It’s beautiful!]

The Ultimate Mashed “Potatoes”

  • a big cauliflower
  • 2 onions
  • 4 skinny chorizos
  • salt, butter
  • (garlic)

Rip the cauliflower in pieces and boil until tender. Slice the onions and cut the chorizos into a dice size bites and bake them on a pan. You may add some garlic, I did. Also a knob of butter and/or a little salt will do the food good.

Set aside and pour away the water from the cooked cauliflower. Puré with a blender and add the onion chorizo mix into the mash. Mix well, taste to adjust the salt. Dig in! You’re so gonna dig it.

19.6.2010

A Junk of Meat

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,meat,paleo — Meri @ 21.10

…and what to do with it. I arranged a huge (well not huge but 130 kg anyway) order of meat some weeks ago. The idea was to buy some well kept (meaning ethical raising conditions) grass-fed meat of a quality beef from Highland Cattle. The whole procedure was more than easy and so the day arrived and our 10 kg share of meat. Six kilos minced meat, two kilos soup meat and two kilos silverside roast (or bottom side roast, ulkopaisti in Finnish).

meat

Minced meat’s a piece of cake and the soup meat’s obvious. But in care anyone’s wondering what to do with the silverside roast here’s an ultimately easy and delicious recipe.

Love me tender

  • silverside roast
  • butter
  • garlic cloves
  • meat bouillon, from a cube or a fond (NOT containing MSG)
  • a carrot

Cut the roast into rough cubes. Fry on a pan in loads of butter to get a nice tan for the cubes. Put into an oven casserole together with peeled whole garlic cloves, cut carrot and enough beef bouillon to cover the meat. Cover the dish with a tin foil and let it cook in the oven 1,5 or 2 hours on a mild heat (150 degrees or so). Remove the tin foil and let it still cook for about an half an hour. And whoomp there it is! Tender, garlicky, tasty meat. Can’t get any better than this. Veeeeery paleo.

Andy Deas works his magic!

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo — Meri @ 14.52

Andy Deas from the marvellous Paleolithic Solution has shared his recipe for a soft and tasty paleo pudding. Thank (the neolithic) goddess! Because this is good. If your sweet tooth is really sweet I’d suggest to add something to sweeten it but for a genuine paleo hippie this does the trick. I added the roasted and salted cashews to get some crunch and that nicely tied the thing together. Feel free to try it on your non-paleolithic friends, I did o_O

andy

Andy Deas’ Coconut Pudding

  • 4 apples (preferrably organic)
  • 2 cups (5 dl) coconut milk/coconut cream
  • lots of cinnamon
  • (salted, roasted cashews)

De-core the apples, slice them and cook in coconut milk until the apples turn tender. Cook cinnamon sticks along or add grounded cinnamon. Remember to take the sticks out before the next step! I forgot the first time. So, after you’ve removed the sticks and the apples are nice and soft, whizz everything in a blender into an even pure. Let stay in the fridge overnight and voilá, you’ve got pudding! Serve with cashews or maybe some additional apple slices baked in butter.

I’m already planning in turning this into a cheesecake sort of gig… 😛

18.5.2010

Dinner with Juhana

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,Maidoton,paleo,Vegan,Vege — Meri @ 5.56

I had a dinner with Juhana the other week, Juhana being the blogger behind an interesting (and may I say sophisticated) nutrition/health blog Aamiainen ruohikolla. Among other things, mostly nutritional, we discussed some new meal inventions. We are both devoted fans of coconut milk and Juhana told about his reoccurring desire to mix coconut milk, champignons and fresh coriander. Sounds lovely! And is.

juhana

Juhana works his Magic

  • fresh champignons
  • (veggies such as eggplant, cauliflower, cabbage and/or bellpepper)
  • coconut milk
  • fresh coriander (aka cilantro)
  • turmeric, curry and possibly some sliced fresh ginger
  • salt

Heat a little coconut oil in a pan and chop mushrooms and veggies, let fry or almost roast for a good while. Add a generous amount of coconut milk and continue cooking until the liquid’s gone down a bit. Season with salt and chop a whole bunch of fresh coriander, mix. After adding coriander take off the heat and prepare to eat.

Goes well as it is but is also excellent with some “paleo rice” (not cauliflower this time) by which I mean just some chopped salad or thinly sliced cabbage. The taste combo works big time!

16.5.2010

Get them Paleo Patties

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 19.50

Yeps, I know every one knows how to make burgers, but still: these were best I’ve ever made so am gonna share it with you. Just one word of advice. Alter all you want to, but DO NOT SKIP FRYING THE BURGERS ON A PAN IN BUTTER! It’s thee key to success.

The measurements are approximations since I just did it by heart as I always do… Forgive me. They just turned out so good I’m gonna try repeat it for you.

patties

[Golden burgers in the golden rays of the evening sunlight. Summer is crazy, a-la-la-la-laa!]

Golden Burgers

  •  600 gr minced lamb meat
  • 1 organic egg
  • 1 onion
  • fist size piece of a turnip or a small turnip (käytin kaskinauriin)
  • 1,5 Tblsp coconut flour
  • 1 Tbsp nutritional yeast
  • approx. 1 dl coconut milk
  • salt
  • pepper
  • BUTTER for frying

Grate onion and turnip, mix into a dough with other ingredients, season with salt and pepper. Form into patties and bake in a generous amount of butter until almost done. Leaves them juice and tasty and the texture is perfect!

I’m overwhelmed by my own skills 😀 Can you imagine: just seven years ago I hated cooking and didn’t know anything. Now I’ve got me precious patties.

I can has Mayo

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo,Soosit,Vege — Meri @ 19.32

I know, it’s not really something to cheer on when following a paleolithic diet, the vegetable oils with all their omega 6 fatty acids, but hey, one needs to have some mayo time to time. At least it’s not like it would contain gluten or dairy or carbs or any other sch*it 😉 It’s a decent form of fat! And beautiful. Have a look:

mayo

I tried multiple variations to make it more paleo (virgin olive oil, flaxseed oil et cetera) but no, they ruin the taste. So this is it. And the tuning possibilities are juicy!

Mayonese

  • 1 organic egg
  • 2 tsps organic raw apple vinegar
  • 1 tsp Dijon mustard
  • 0,5 tsp salt
  • 0,5 cups (1,2 dl) olive oil (light one! not the extra virgin stuff)
  • 0,5 cups (1,2 dl) canola oil

Break the egg in a blender, add vinegar, mustard and salt. Let whizz for awhile. Add a quarter of the oil, that is, 0,25 cups. Whizz again and repeat until you’ve added all the oil. And tadaa! The magic has happened. You can has mayo!

Tartar Sauce

  • mayo
  • chopped pickled cucumber

Enjoy with some smoked salmon, awwwh.

Ultimate Tuna Spread

  • a can of tuna in oil
  • mayo

Mix! Eat with a spoon or on a pale bread, lettuce, with veggies or… on a burger? What ever floats your paleo boat. Make some cole slaw! My favourite.

mayo2

[Mayo with cabbage. Mmm, mmmmmy boats floating!]

4.5.2010

Paleo Casserole (makaroonilaatikko)

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,Maidoton,meat,paleo,Sieniä,Uunista — Meri @ 18.02

In Finland we’ve got this hugely popular and loved dish called makaroonilaatikko. It’s something every kid eats and all adults take a ton when it’s served in the lunch restaurants. In English it would be something like macaroni (pasta) and minced meat casserole so yeah, it’s not quite paleo. Since there’s no brilliant equivalent for macaroni in paleo diet (such as cauliflower rice which isn’t that ricy either imo) I had to come up with a little different solution. The result is somewhat of an application of the paleo loaf and tastes… Yes, GOOD! May be altered with different meats, why not make it veggie sometime as well?

paleopie

Monkey Pie goes Paleo

  • couple of onions
  • 400 g canned meat (sikanauta! may also use minced meat)
  • mushrooms
  • approx. 3 dl coconut milk
  • 3 organic eggs
  • salt, pepper
  • coconut flour and nutritional yeast for crust

Cut onions into stripes and cook in butter on a pan. Add minced meat/canned meat and mushroom and cook until done (the meat cooked and the mushrooms lost a bit of their moisture). Pour into an oven casserole. Mix coconut milk with eggs in a separate bowl. Season with salt and pepper, pour into casserole. If you want a crisp, salty crust on the top such as is in the original makaroonilaatikko, put some two teaspoons or so coconut flour and nutritional yeast on the top. Bake about 40 minutes in 220 degrees. Enjoy food and childhood memories!

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