MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

19.6.2010

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

No-Cream Sour Cream

Filed under: Alakarppi,Elävä ravinto,Gluteeniton,laktoositon,Maidoton,paleo,Soosit,Vegan — Meri @ 17.50

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*

sourcream

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!

Supergreen! Paleo Pesto.

Filed under: Alakarppi,Elävä ravinto,Gluteeniton,laktoositon,Maidoton,Nuts!,paleo,raw food,Soosit — Meri @ 17.37

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.

paleopestp

[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.

17.4.2010

Paleolithic Chocolate Sauce

Filed under: Alakarppi,Elävä ravinto,Gluteeniton,laktoositon,Maidoton,paleo — Meri @ 14.35

…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.

musse

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.

musse2

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.

31.3.2010

Seriously Salty and Sublime

Filed under: Alakarppi,Överi,Gluteeniton,laktoositon,Maidoton,paleo,Uunista — Meri @ 19.05

This loaf is gonna knock you out! That’s how delish it is. I’ve posted in before as a neopaleo version (just change the flour into nut flour) and in a “normal” version with the flour and all, but now I also omitted the cheese. Did it matter? Not really. Still takes your breath away.

Here you go, ladies and gentleman, Pyhäpäivän paras pala, Paleo Loaf to savour!

delish

[Sorry about the messy photo. Still, it’s divine.]

Salty and Savory Paleo Loaf (good enuf to serve demanding guests not on a paleo diet)

  •  3 organic eggs
  • 100 g butter
  • 55 g almond flour
  • 1 Tbsp baking powder
  • 3 Tbsp coconut milk/cream
  • 20 (or more) piripiri olives (spicy olives!)
  • at least 5 strips of bacon (or pork cheek fat, excellent stuff, so so tasty! And do more than 5 strips!)
  • 5-1 sun-dried tomatoes (optional)

Melt the butter, let cool a little, chop the other ingredients (bake bacon first!) and add them to the butter. Mix well with a fork or so. Let stay still for awhile to swell up a little. Grease a loaf tin carefully (butter!) and flour it with sesame or linseeds. Pour in the mixture and bake in 200 degrees for half an hour. Take out and let cool before trying to turn the loaf tin.

This paleo version is a bit more breakable than the one with cheese, but if you let it cool properly, not so much. And it’s totally worth it, crumbled or whole! Eat like bread just biting it away or add some salad to be posh. You’re gonna eat it all anyway. If you want to go neopaleo, just add 100 g crumbled or grated strong cheese (such as cheddar or whatever you prefer) to the mixture ( and you may also change the coconut cream into cow’s cream) and that’s it!

27.3.2010

Thee Number One Paleo Salad Dressing

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo,Sallad,Soosit — Meri @ 6.58

The easiest salad dressings come from a jar (or a bottle) and so does this one. And I don’t mean just the usual olive oil. I mean business! Coconut milk. A divine dressing for salads, steamed or boiled veggies, meat, shrimp, chicken… Particularly heavenly combination is one of crayfish tails (jokiravunpyrstöt), Brussel sprouts (steamed/boiled), avocado and coconut milk. Would change anything for this one! Add some salads and other veggies, season with quality salt and pepper and add the finishing touch with the coconut milk. Can’t get any better, this paleo divine diet! The mix of salty crayfish liquid, creamy coconut, meaty (umami) brussel sprouts and soft avocado would charm anybody.

dressing

I’ve been experimenting with some different coconut milks such as Rainbow, Kara and the one you get from this Asian store Vii Voan, Aroy-D. It’s always thoroughly mixed (not separated as coconut “water” and the white stuff) and the taste is brilliant. It’s also perfectly “light” by texture to serve as a dressing. It says it has no preservatives and ingredients include only coconut milk, but I have my doubts. Still, it’s too delicious to give up so I’m gonna put my head in the bush and use it until proven otherwise. Also, I feel fine using it (and I do use it EVERY DAY) so it can’t be that bad. Recommendable, really.

The more thicker coconut milks work well with minced meat, prepared on a pan and cooked down a little. Moist, velvety and tasty minced meat as a result. And coconut cream’s the one to opt for with berries, a true delight.

21.3.2010

Loaf Reminder

Filed under: Alakarppi,Arkiruoka,Gluteeniton,laktoositon,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 16.21

louf

Just to keep you ON YOUR TOES!! No, but seriously, to remind you of this brilliant possibility to have some alteration in the menu: minced meat bends so easily into a loaf, non of the fuss that’s included in meatballs or burgers but the juicy tastiness! Variable, easy, perfect to keep in the fridge and to bite when ever you feel like it. Could “bake” some boiled eggs into it or whatever you wish. Mine consisted this time of:

  • minced lamb meat
  • organic egg
  • onion
  • garlic
  • fresh basil
  • puréed tomato (I found one from Rainbow which DOESN’T INCLUDE SUGAR! …or any other sh*t)
  • salt, pepper, oregano

Chop onion, basil and garlic, mix ingredients, season and taste. For into a loaf on an oven tray, bake for about an hour, 175-200 degrees.

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